Homemade Dinner Rolls

Soft, Butter-y Homemade Dinner Rolls are one of our best-loved recipes. Perfect for holidays, or anytime, it’s so hard to eat just one!

Whether it’s for a holiday meal or Sunday dinner, these Homemade Dinner Rolls can’t be beat! We love to make them with soup, but especially for holidays, with other sides like: Creamed Corn, Green Bean Casserole and Roasted Brussel Sprouts.

Homemade Dinner Rolls baked on a sheet pan.

favorite homemade dinner rolls

Nothing can beat the smell of homemade bread or dinner rolls being made. These Homemade Dinner Rolls are perfect for Thanksgiving or Christmas, and are a holiday dinner MUST-HAVE.

In fact, I think it’s safe to say that they are always the first thing gone whenever they are made (my mom is famous for them, and they’re a family favorite). They are soft, melt in your mouth, and are actually easier to make than you’d think!

If you are like me, it may seem intimidating to make Homemade Dinner Rolls. They usually require yeast, which can often be a little fickle to work with if you haven’t used it before.

Fortunately, this recipe really isn’t that complicated. I was nervous to try it on my own, at first, but realized they were quite easy.

We even have a video down below to show you just how easy they are to make. Watch it a few times and you’ll see just how easy they are. 😉

Raising yeast and forming homemade dinner rolls.

How to make Dinner Rolls

Yes, there are lots of steps, but they are all simple – they just take some time. 😉

YEAST. Mix 1 TB yeast with ¼ cup warm water and ½ tsp. sugar. Let stand until bubbly.

WET INGREDIENTS. In a large bowl, mix 1 cup warm milk, ½ cup oil, ½ cup sugar, 1 tsp. salt with a wooden spoon.

COMBINE. Add 1 cup of flour to mixture, and mix well. Add 2 eggs and beat until smooth (mix vigorously by hand). Pour in yeast mixture, and mix vigorously until smooth.

RISE. Add 3-4 cups flour to the yeast mixture. Dough should be very sticky. Pour the dough into a large bowl. Let rise for a few hours in a covered bowl (cover with a tea towel), until it has doubled in size. 

ROLL. Once the dough has doubled in size punch down, and divide in half. Roll dough onto a floured work surface making TWO 12-inch circles. Dough should be about ⅜ inches thick.

SHAPE. Brush dough with melted butter. Cut circles with a pizza cutter into 12 pieces (like a pizza). Roll from rounded edge to the point, to make a crescent roll. Place into a greased baking pan (we use an 11 x16 metal pan and do 3 across and 8 rows down).

RISE. Cover dough with a tea towel and let rise for a few hours, until it doubles in size.

BAKE + ENJOY! Bake at 375°F until light lightly golden brown, which is about 15-20 minutes. Note: Touch rolls to see if they bounce back – if they do not, bake a little longer. Brush with melted butter while warm. ENJOY!

How to Make roll and cut Homemade Dinner Rolls.

Dinner rolL Tips

Flour. We use all-purpose flour. You can use bread flour, but we don’t always have it on hand, and think the rolls taste perfect with just all-purpose flour.

Yeast. We always use the RapidRise active yeast for this recipe, and for most of our bread recipes.

Kneading. Many yeast bread recipes must be kneaded before shaping. However, this dough doesn’t. Because of how sticky the dough is, kneading in a little flour when rolling and shaping it may be required – so it is easier to work with. However, you won’t knead it like other breads. Adding too much flour, and over kneading this recipe can result in a less fluffy, more dense dough. 

Speed up the proof time. The most time consuming part is waiting for the dough to rise. Twice! There are a few tricks you can use to help cut the rise time in half.   

  • This first trick applies to the first rise. Add HOT water to a bowl that is slightly smaller than the one that the dough is in. Cover the bowl of dough with a clean kitchen towel and place it directly on top of the smaller bowl. The steam and heat coming from the water will warm the bowl of dough causing it to rise faster.
  • This second trick can apply to both rises. Preheat your oven to 200°F and turn it OFF. Place the dough in a heatproof bowl, cover it with a warm damp tea towel, and place it in the oven.

Kitchen-Aid mixer. Make this recipe in the Kitchen-Aid or stand mixer, with a dough hook. Be careful not to overmix the dough, because it will make it more tough, and not as soft.

Variations. We like to place the rolled crescents close together on the pan so that they rise, with sides touching. If you want them to rise completely separate, be sure to spread them further apart.

Shaping and preparing Homemade dinner Rolls for baking.

Use a bread machine

Although we haven’t, many readers have. Here is one reader’s experience using the bread machine to make these rolls:

Mine takes all the “wet” ingredients first (I combined the warm milk, oil, sugar, eggs first. Then the salt, since I’ve been told don’t let the salt and yeast “touch”!)

I used 4c. flour, and the yeast, but skipped adding the 1st 1/4c. water with sugar, as you don’t have to dissolve the yeast when using the bread machine and this dough is wet enough without it.

I use my dough cycle, which is 1 ½ hrs for my machine. The dough turned out great and easy to work with.

After shaping rolls, I let rise (covered) in my “barely warmed” oven for 1 ½ hrs., then baked for 15 min in my oven. We love them!

what to serve with dinner rolls:

Slather this dinner roll recipe with:

Homemade dinner rolls rising in a pan for baking.

storing info

FREEZE unbaked rolls. If you plan to freeze these unbaked, double the amount of yeast used to compensate for any that may die in the freezer. We suggest freezing the rolls right after they are formed. Then, take them out a couple hours early to let them rise to about double the size (which will take several hours since the dough is frozen).

STORE baked dinner rolls. To maximize shelf life of dinner rolls, place in a Ziploc bag, or wrap in foil. Store at room temperature on the counter.

Baked and buttered homemade dinner rolls in a baking pan.

For more rolls, check out:

Dinner Rolls Recipe

5 from 239 votes
This soft, buttery dinner rolls recipe is one of our best-loved recipes. Perfect for holidays, or anytime, it's so hard to eat just one!
Course Bread
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Dough rising time 2 hours
Total Time 2 hours 40 minutes
Servings 24
Calories 63 kcal
Author Lil’ Luna


  • 1 tablespoon rapid rise yeast
  • ½ teaspoon sugar
  • ¼ cup warm water
  • 1 cup warm milk
  • ½ cup vegetable oil
  • ½ cup sugar
  • 1 teaspoon salt
  • 4½-5 cups all-purpose flour divided
  • 2 large eggs
  • ½ cup unsalted butter melted
  • salted butter for brushing


  • In a small bowl, mix yeast and sugar with warm water. Let stand until bubbly.
  • In a large bowl, mix warm milk, oil, sugar, and salt with a wooden spoon.
  • Add 1 cup of flour to the mixture and mix well. Add eggs and mix vigorously until smooth. Add yeast mixture and continue to mix until smooth.
  • Add remaining flour to the yeast mixture 1 cup at a time and continue to mix with a wooden spoon until the dough is combined. The dough should be soft and sticky.
  • Pour the dough into a large bowl, cover with a tea towel, and let rise until it has doubled in size, about 1 hour.
  • Once the dough has doubled in size, punch down and divide it in half. On a floured surface, roll each piece out into a 12-inch circle. The dough circles should be about ⅜ inch thick.
  • Brush both dough circles with melted unsalted butter. Cut each circle with a pizza cutter into 12 pieces (like a pizza). Roll each piece from the rounded edge to the point to make a crescent roll.
  • Place rolls on a greased baking sheet with the pointed tips down (we use an 11-x-16-inch metal pan and do 3 rows across and 8 rows down).
  • Cover rolls with a tea towel and let rise until they have doubled in size, about 1 hour.
  • When ready to bake, preheat the oven to 375°F.
  • Bake for 16–20 minutes, until lightly browned. (Touch rolls to see if they bounce back—if they do not, bake a little longer). Brush with melted salted butter while warm. Serve warm.



Make ahead of time. Unbaked rolls can be frozen right after they are formed in Step 7. Place unbaked rolls on a baking sheet and freeze immediately. Once frozen, place in resealable plastic freezer bags, seal and place in the freezer. Take them out a couple hours before baking to let them rise to about double the size, which will take longer since the dough is frozen.
Use a stand mixer. You can mix this dough in a stand mixer fitted with the dough hook; just be careful not to overmix the dough because it will make it tougher and not as soft.

Like this recipe?

Pin it now to remember it later! Share it with your Facebook friends (you know they’ll love it). Or tweet it to the world. Maybe even email it to your favorite cousin!

Related Posts

Orange Muffins

Bright & vibrant Orange Muffins topped with zesty orange glaze are absolutely delicious! They’re perfect for breakfast or dessert. Orange muffins are the perfect way to start the day. Orange Rolls, Cranberry…

36 minutes minutes

5 from 7 votes

Cream Cheese Banana Bread

No yeast is involved in this yummy Cream Cheese Banana Bread! It’s delicious, simple, and topped with cinnamon and sugar. That yummy swirl in the center makes Cream Cheese Banana…

1 hour hour

4.94 from 30 votes

Starbucks Lemon Loaf

This easy-to-make Starbucks Lemon Loaf is loaded with delicious lemon flavor, and topped with amazing icing. It’s even BETTER than Starbucks! This delicious Starbucks Lemon Loaf is the perfect cross…

1 hour hour

4.95 from 265 votes

Homemade Croutons

Make crispy Homemade Croutons with only a few ingredients. They’re perfect for topping all of your salads and soups! Homemade Croutons are so easy to make at home, you’ll never…

25 minutes minutes

5 from 7 votes

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    Those rolls are the yummiest! I think that is the same recipe that my mom gave me and I use and it IS heavenly!!


    1. They seriously are SO good!! Too funny it’s the same recipe… we’ve used this one for as long as I can remember. 🙂

      1. 5 stars
        Since the Covid out break I have been using this recipe and it never gets old. ALL my family members enjoy with me and they all get excited when I bake it. Thank u lil Luna????

  2. No kneading? I love no-kneading! Makes them even more heavenly. 😉 I’m the designated holiday roll person, so these will come in handy. Thanks.

  3. Did you mean that we just stir the ingredients using a big spoon and no kneading, please clarify. I’d like to try this on Thanksgiving. Thank you.

  4. These look amazing!!! I have added this recipe to mine. Can’t wait to try them out! Thanks for sharing your mom’s recipe!!!

    1. We’ve never tried this in the Kitchen-Aid and only know it works perfectly when following the directions exactly. If you decide to give it a try with the mixer, let me know and I’ll be sure to make a not of it so others know. 🙂

    2. I have made countless dinner rolls in my mixer. I will be trying these in my Kitchen-Aid too! I’m sure it will be fine 🙂

        1. 5 stars
          I used my kitchenaid sTand mixer to make this recipe! They were perfect! I’m making a second batch now because my son ate all the leftovers from thanksgiving and my husband was looking for the leftover rOlls this morning!

  5. Being a sucker for anything that claims to be “heavenly” (or in the case of beauty products, promise to be age-defying), I’m making these rolls today. I will post them onto my baking board on Pinterest.

      1. 5 stars
        They turned out amazing! So addictive… Had a hard time not consuming a dozen by myself. Take a peek on Pinterest at bakergirl204 under My Baking. Forgive the picture, my photography skills are nowhere near as good as yours.

  6. I’m bringing rolls for thanksgiving this year and would love to try this recipe instead
    of bringing store bought rolls. I live out-of-state and I’m driving home for the holiday
    so I was wondering how Long it took for the dough to rise? I know stupid question, but
    I wanted to make Sure I’d have enough time to make them once I got there.

  7. 5 stars
    I made the last week to test out the recipe before thanksgiving. They were awesome! I have a question though. Do you think I could make these and before the oven step, put them in the fridge overnight and then bake in the morning???

    1. Hi Julie! To be honest, we’ve never done them that way so I’m not for certain. I would look up a similar recipe that does call for refrigerating them and then do that part as that recipe suggests if that makes sense. Wish I could be more help!

    2. I made my mixed my batch the night before at bedtime, got up in the morning punched down the dough and rolled them up and let them rise someplace warm. They didn’t take long at all to rise the second time. I remember my Grandmother used to make some similar to this and she would make hers the night before all they way but she also popped them right in the oven in the morning, that was why I waited I needed them piping hot later in the day.

  8. I am soooo happy I found your site!!!!!

    I cannot wait to try all your bread recipes…and all your recipes…I am just starting to go through and seriously, I will be stuck on the computer for the whole day….
    What kind of flour are you using for these recipes?

    1. Thank you so much, Rosanna. I use regular flour for everything and if it’s a different kind I make notes of it in the recipe. 🙂

      1. 5 stars
        Hi Kristyn,

        I made them tonight and they were so good!!! My 3 boys and husband loved it. I made 24 rolls last night with sweet potato soup and only 5 are left for breakfast today 🙁 They were looking for more.
        I can’t wait to try your other recipes!


  9. 5 stars
    Oh my, I made these for Thanksgiving and I’ve gotten requests to make them again so I’m gonna go whip up a batch…or two!!! Great recipe I think it has already become a family favorite. Thanks!!

  10. I am making these as I type, well they are awaiting the rise time. I used the kitchen aide mixer so I am hoping they turn out as I read through the comments no one has said if the mixer worked or not. I also used the regular yeast not the rapid yeast as the recipe did not say one way or the other, but I assume if you have to let it rise for a while it would be the regular yeast, so that is what I used. I also only used 3 cups of all purpose flour as again the recipe did not state which type of flour to use and this does make a difference, and since I did not see any baking power/soda I again assumed this to be all purpose flour. I will try and post the outcome when they are finished but that wont be until hours later from now. I do hope they turn out well..they sure smell good so far..anything Yeast has got to be awesome! Thanks for sharing this with all of us!

    1. 5 stars
      UPDATE: The rolls turned out wonderful! I used the kitchen aide mixer and wow oh wow these really are heavenly. But I must say…I feel so stuffed like a turkey right now I feel miserable. Hubby said I for sure have to keep on making these…Thanks for the recipe. One tip, depending on your oven you might need to back down that temp to 350 so as to not burn the bottoms. I guess this depends on where you live and how good of an oven you have temp wise that is. 🙂 Enjoy folks, I know I did!

      1. YAY… love that you made them in the mixer and that they were heavenly. They’re definitely our favorite homedmade rolls. 🙂

      2. 5 stars
        Thanks for a wonderful recipe. They really are soft and delicious..
        I even made some into savoury croissants with chicken and mushroom filling..
        They were devoured in minutes!!!

          1. Must be your Touch. I have never had my yeast rise like that. I still assume if the yeast is fresh by the date then the water temp must be so important. I’ll keep trying. Happy Easter

          2. Yes, temp is important. It needs to be warm 🙂 Keep trying, you’ll get it!

  11. I am just wondering how you get that perfect crescent shape?!?! Can you post a tutorial? I would love that. My turned out SO good but don’t have that perfect shape like i’d like. Thanks!

    1. Once you roll it out into a circle you use a pizza cutter to cut into triangles and then roll the into crescents just like you would if you bought a can of cresent rolls

  12. These directions don’t make a lot of sense. It says to divide the dough in two, but only make one circle to cut 12 pieces?

  13. 5 stars
    I love this recipe! I’ve made it a few times since I found it on Pinterest. Super easy and delicious. Thank you!!!

    1. Thanks for stopping by, Jenni! Comments like yours make my day. These our definitely our favorite rolls. Always so soft and delicious, especially when they’re fresh from the oven. 🙂 Thank you for stopping by, and I hope you have a great week!

  14. 5 stars
    These are the same rolls my grandma has made for years…they are so delicious, and always gone way too fast. Makes me want to make a batch now!

  15. Quick Questions: when you say 3-4 cups flour, do you mean 3 to 4 cups of flour or 3/4 three fourths of a cup of flour…..and how much time in total do you need to make these, including rising times?

  16. Hi! This looks delicious! I can’t wait to try these for Thanksgiving! Quick question, #4 and #8 it says to cover with a tea towel and let raise for a few hours. Soooo, you do this process twice?? Just want to double check. Thanks!

  17. 5 stars
    These are delicious!!! I am making them right right now. I am bringing them to Thanksgiving tomorrow. I was just wondering what type of butter do you use? Unsalted or Salted? I think i used the Country Crock salted butter last time. These are Amazing though!! A new recipe to be added to my cookbook of recipes. Thank you!

    1. SO glad you like it. I usually use unsalted with baking, but salted butter still works as well. Happy Thanksgiving!!

  18. Hi,
    Just wondering could you make thiese rolls into balls instead of crescents ?
    Also it says bake a 375 is that fareneights ?
    I am in australia and have a convection oven do you know how much i need to put it at ?
    Cannot wait to try them for chrismas this is going to be my daughters first chrismas and i am so excited i want it to be perfect and there rolls sure look perfect to me 😀

  19. 5 stars
    My daughter and I made these the other day for Thanksgiving and they were a huge hit!!!! They were almost flaky like a croissant- absolutely delish!!! I did use my kitchen aid mixer but made sure not to over mix the dough. Definitely a keeper recipe!!!!

  20. 5 stars
    Hi there thank you for the recipe I am making these now and am a bit confused on one step. Do they need to rise two separate times totaling about 4 hours or just once after it’s all mixed? Thank you for your help I hope it’s not twice or we will have a very late dinner tonight lol

  21. Hi Luna;do i have to knead this sticky dough or just combine the flour into the egg yeast muxture?I want to make these rolls.

  22. 5 stars
    Loved these. Yeast stuff doesn’t always work out for me, but this sure did! Super easy, but next time I’ll start making them more around 10 or 11 am to go with our supper. couldn’t believe how much they are like a crescent roll, only better!
    I also didn’t have that big pan, so I put 8 rolls in a 8×8 pan and the rest in a 9×13. Still perfect!

  23. The rolls turned out looking really great. They were soft and fluffy. However, it tasted very much like alcohol or perhaps yeasty. I felt that it was almost beer like in taste. Could it be that the bread was over-proofed? Thanks!

      1. okay, I am obviously not the baker, but I did try it again. This time, I made sure not to let it proof for too long. The taste was great, but I was not able to bake the rolls evenly. Is this an issue with spacing? I did not have as large a pan. Thank you for putting up with all of my elementary questions!

        1. Hi Peggy – no worries at all. I’m sorry you had any issues. It does depend on the pan, how many you put in there and how big you made your rolls. Do they look pretty similar to the pictures in this post?

  24. I have never made rolls in my life, l have made a lot of other things. I am going to try these this weekend. My husband loves roll so I am doing this of him. Wish me luck!!! They sound great and by all the comments from the people who have made them, they must to be good.

  25. Could this recipe be made using the “dough” cycle on a bread machine? I’ve had pretty good success with other bread, bun recipes with making the dough in my machine and wondering if this one would turn out good results.

    1. I haven’t tried it using a bread machine. I know my mom does the old fashioned way-her hands:) You could give it a try in there…I’d love to know how they turn out!

      1. 5 stars
        Couldn’t wait to try some – so did, they turned out fantastic and can see these will be hard to leave alone!! I used yeast for bread machine plus bread machine flour. Mine takes all the “wet” ingredients first (I combined the warm milk, oil, sugar, eggs first and put in – also the salt since I’ve been told don’t let the salt and yeast “touch”!) I used 4c. flour and the yeast but skipped adding the 1st 1/4c. water with sugar, as you don’t have to dissolve the yeast when using the bread machine and this dough is wet enough without it. I use my dough cycle which is 1 1/2 hrs for my machine. The dough turned out great and easy to work with. After shaping rolls I let rise covered in my “barely warmed” oven for 1 1/2 hrs. then baked for 15 min in my oven. We love them! This dough would probably work well “shaped” for other things too…will have to experiment!

        1. That is so great to know!! Thank you so much for sharing that information! They are very hard to resist!! Let the experimenting begin:)

  26. Hello, this is going to be my attempt ever at making bread just wondering what type of flour I use, is it self raising it all purpose plain flour?

    1. I haven’t tried, but I bet you could? Most things freeze well and bake well, so I’d love to know if you try it!

  27. Hi! I can not wait to try these! Do you use regular yeast or rapid/quick rise? I was wondering if I I need to adapt the recipe if I use rapid rise yeast? Thanks so much!

    1. I always use the rapid/quick rise yeast. You could use what you like or what you’re used to, that’s just what I like. Hope that helps!! Thanks!

      1. 5 stars
        I have made these several times now, and they are AMAZING! Heavenly is the perfect description. 🙂 Thank you for a fantastic recipe!!

  28. Hi, I have a question. Can I make the dough the night before and just bake in the morning? At what step do I stop and resume the next day? Thank you so much. I’d like to make these for Thanksgiving.

    1. I personally haven’t tried, so I wish I knew for sure. If I were to freeze them, I’d probably freeze them once you have formed them into the crescent rolls, before you bake them. Hope that helps! Good luck!

  29. 5 stars
    I’ve been making these rolls (this recipe) for more than a year now. They are always a big hit. I made 8 dozen for Thanksgiving and froze them. I have used A-P and high-gluten flours but use only high gluten now, the difference is very noticeable. The rolls are great if formed and immediately frozen. I take them out a couple hours early to let them proof/rise to about double in size. I bake them only at 350 degrees F for 15 minutes. This is a very soft , rich dough and is best mixed by hand. An electric mixer or bread maker can be used but it really doesn’t need to be worked that much. Once all 3 cups of flour are incorporated (no flour is visible) it can be put in a bowl, covered and left to rise.
    I’m curious how others make the 12 triangles consistent. I found a 18″x24″ plastic at a kitchen store, made to roll out pie dough, etc. it has several concentric circles, one is 12″ in diameter. A You-tube video for dividing a circle into 12 triangles, helped me lay it out on the plastic. Using a Sharpie I made 12 dots on the circle. Now I roll out the dough, brush on the butter, and use a pizza cutter to make all 12 pieces identical. Sorry to be long-winded, but I’ve had a LOT of fun with it.

    1. Thanks so much for sharing that!! I hope it helps some interested in making this recipe!! I’m so glad they’re a hit 🙂

    2. Jason, did you only use a total of 3 cups of flour or are you implying that “once the additional 3 cups are incorporated,” after the first cup is stirred with the wet ingredients?

    1. I haven’t tried! I don’t see why not 🙂 Let me know if you try, I’d love to know! Thank you!

  30. Think I’ll try using this recipe to make some garlic cheese rolls by adding garlic, herbs & shredded cheese after I brush on the butter before I cut & roll them

  31. 5 stars
    I’ve been trying out roll recipes for the past few months in search of the perfect recipe, and these rolls are the BEST!!! I recently made these rolls for a couple of pot luck dinners and many people commented how good they were. A couple of people even told me they were the best rolls they had in their life (and they were older folks.)

  32. 5 stars
    Great recipe! I threw all the ingredients into the bread maker — wet ingredients first and using 5 cups of flour — and the dough turned out perfectly!

    1. I have never used almond flour, so honestly not sure? If you have used it before in bread, then it should be ok? I’m sorry, I’m not much help..I need to try using almond flour.

  33. 5 stars
    i know i sound stupid asking this Q but im a beginner.. forgive me.. 🙁 but what kind of flour did you use? all purpose flour or the bread flour?

  34. Wow sure is beautiful and looking great will be doing some cooking here I’ve been writing them out into a home made recipe Book for my Grandaughter, excellent recipes easy to make and tasty family will love them. Thank You

  35. 5 stars
    The recipe was posted on my fb by my student and I am glad to have tried it.I was so happy with the result…the rolls were perfect, the taste was incredibly delicious, soft and buttery indeed. Thank you lilluna and to my student for sharing the recipe. ..

  36. Hi, it looks really yum. Plan to make them right away. Just a quick question, do we add 3 or 4 cups of flour ? Thanks a lot for sharing the recipe ????

    1. Thank you! I always start with 3, then I may need to add a little more as I go. It just depends on where you live, the humidity, etc. If they are way to sticky, then you’ll need to add more. Hope that helps 🙂 Good luck!

  37. 5 stars
    Hi there,
    Tried this recipe today, and it came out Devine! By far, the best homemade rolls recipe I’ve tried… thanks a lot for the recipe

  38. 5 stars
    I made the heavenly rolls recipe yesterday and they were unbelievable! My question is can they be frozen and then thawed and heated and still taste as good? I want to make them for Easter and want to make them a few days early….

    1. Thank you for trying them! We never have any left to freeze, but they should. Let me know what you think, if you do. Thank you!

  39. Ummm…. did you double the recipe? Instructions say to cut into 12 pie shaped pieces but you put 24 in the pan.

  40. Hello Sis!
    Thank you for the recipe! I tried this last Saturday and I am extremely sad that it turned out so bad. My dough never rose even if I waited for so many hours for the first part and the second part when they are in the pan. Also, the yeast didn’t bubble as expected based on your first instruction. I baked them and they turned out hard and didnt rise as well but the insides were uncooked.Quite sad that it didn’t turn out well but your bread looks soo amazing!

    1. Oh, I am so sorry it didn’t turn out. I’m trying to think of why it wouldn’t have. I’m glad you gave it a try though 🙂 Hope you’ll try again!

    2. It takes awhile for the yeast to bubble. It doesn’t happen right away. That’s probably why they didn’t rise or cook well. Also, it took mine awhile to rise and I finally put it in an oven on warm and that helped. Sorry it didn’t work but try again and wait until your yeast bubbles up. Mine almost bubbled out of the cup it was in but that wasn’t until I had made the dough so it took awhile.

      1. Yes, good point Joni. If you didn’t see bubbles & started the process, you may have started too soon. Yeast can be tricky! I’ve had to start the part over before, if it never bubbled.

    3. These look amazingly delicious.
      My family always has pigs in a blanket for Christmas Eve and I’m in charge of them this year. I want to avoid using the store-bought crescent rolls that are full of awful ingredients.
      Do you think these rolls would work to make pigs in a blanket?

    4. If The dough did not risE, and you baked them anyway. Yes, they will be hard and dense. I’d say that your yeast was old or not good. I’ve bought yeast at the store before and it was old (Always check the dates, also if the yeast doesn’t get bubbling after you put the sugar and warm water in it, then your yeast is dead) Hope this helps.

  41. Hi there, I really love the recipe and would like to try it, but what type of flour does the recipe require? It states two different measurements for flour. Kindly clarify. Best wishes, Jo.

    1. It’s all purpose flour and it’s different measurements for different steps in the instructions. Hope that helps. Good luck!

  42. 5 stars
    Hello!! can I use almond milk or it has to be cow milk? I can’t wait to give them a try! Thank you in advance!

    1. I haven’t tried using almond milk. It might change the flavor a little, but you could always try. I’d love to know how it comes out. Thanks!

  43. These look like they would be Great to make little Pigs in a Blanket !!! Just cook up your little smokey breakfast links or the little smoked sausages for parties. Makes me hungry just thinking about what other goodies to roll up in them !!! And, how much Better this dough would be over that stuff in a tube !
    ???? Yum !!!
    Drool !!!

      1. 5 stars
        I tried this recipe today but I used one pack of instant yeast and just mixed all the ingredients together (Less work). The rolls were wonderful. I had to restrain myself from excessive indulgence.

    1. I have always done it in the same day. I wouldn’t know if that would change the outcome. I’m sorry. You could always give it a try??

  44. i like and i love to cook . i hope you can send me the different recipe to cook for my family
    your recipe posted here are s affordable and delicious.

  45. 5 stars
    I’ve made these rolls lately and brought to office for my colleagues. Yeah.. devoured in minutes!!!
    By the way, is bread flour better than all purpose flour? ????

    1. I personally haven’t tried that. Not sure how it would change it? I don’t use coconut milk that often. Anyone else try it?

  46. Hello
    The rolls looks great. Will surely try them. Just want to clarify which yeast have been used? Active or dry? There are different types, right?

    1. Yes, there are different kinds. I use the instant, active yeast. Hope that helps and hope you’ll give this recipe a try 🙂 Thanks so much!

  47. 5 stars
    These rolls literally are heaven! And to make them even better they are VERY easy to make. I love bread and these are just amazing!!!!!!! I will be making them a lot!

  48. 5 stars
    Thank you so much !! This recipe is so easy and delicious, I made it for my niece last night and she loves it!

      1. My son is allergic to dairy….has anyone tried substituting the milk and butter? It looks yummy ????

    1. 1 TB is 1 tablespoon 🙂 I used regular all purpose flour and active dry yeast. Hope that helps you!

  49. Kristyn, my daughter told me about your Basic Homemade Bread recipe and I will be giving it a try this week. I come from a family of 12 kids and my Mom baked 4 loaves of bread 7 days a week for many years. I am also a lover of hot homemade bread and I have taught my daughters how to do it too. Here is another thought for you, I take a zucchini and peel it and then remove the seeds if it is a big one, and then I run it through the blender to liquefy it and I add it in place of half of the liquid I use in the bread recipe and it make good fluffy white bread too. You don’t taste it in the bread and the bread come out as white as regular white bread. Try it sometime and see what you think. The only difference I find is that it takes a little less flour than the recipe calls for.

    1. Thank you for sharing that! I will have to try! Let me know what you think of these rolls 🙂 Thank you so much!

  50. So I’d like to try this as a loaf of bread instead of rolls. How much would I need to change the ingredients? Double them? Just roll the dough in to a loaf instead of sectioning off into rolls?

    1. I haven’t tried. I wish I knew. I’m not an expert with bread yet or at least changing recipes to make them into loaves, so I wouldn’t want to tell you the wrong thing. I’m sorry. I’ll have to play around with the recipe & find out!

      1. 5 stars
        Hi! I tried this recipe and it turned out great! Can I also use melted butter instead of vegetable oil? If so, should I use the same amount?

        1. Thank you! I have not tried using the butter instead, but I would think it would be the same amount. Let me know what you think!

  51. Has anyone had any success making these in advance and freezing them? I want to make them for a party in a few weeks but I’ll be short on time on the day.

  52. I made using my bread machine on dough cycle as i usually make dough. I found using my glass Pyrex pizza pan as a template was also helpful.

    I will add a touch more sweetener for next batch as the boys here like then a bit sweeter but am so happy learned how to make the cresent shape Happy holiday season

    1. I haven’t personally tried. I like to make mine when I know we’ll be eating them or bringing them somewhere. But, I would think maybe before you bake them.

  53. I’m curious to know if this is all done by hand or with a mixer or if it matters lol, and if you can give me a roundabout number for the “few hours” it has to sit. I really want to make them and have them turn out perfect

    1. We like to do it by hand around here, but you can do it however you like 🙂 And, a few hours, meaning 3 hours or until it’s doubled in size. Hope that helps & hope you like these as much as we do!

    1. They are the best!! Just depending on the humidity, weather, temp…but usually it’s around 3 hours. Just keep checking..when they have doubled in size, they are done.

    1. I like to start them in the morning. As they need to rise for a few hours, twice. You could start them no later than 10:00 & have them warm & fresh.

      1. 5 stars
        No need to publish this. Thanks for your comment back.
        BTW. My Aunt Betty and Uncle Zane Merkley are my favorites. Uncle Zane passed away, but Aunt Betty in her 90s is still going strong. If you are related to my dear Aunt Betty, your are fortunate to know such a great lady.
        I enjoy your blog so much. Thx

    1. It could make up to 4 dozen, depending on how big you roll them. I hope you like them, as much as our family does!

  54. I’ve made bread just a few times. Can I start these tomorrow. Let rise then roll out and let them sit overnight then bake thanksgiving morning?

    1. I personally haven’t tried that. I haven’t had the best luck when I try it differently than the recipe, but they could? I’m sorry, I wish I knew for sure. I hope they work out for you 🙂

  55. 5 stars
    These rolls were amazing! Easy to make and just melt in your mouth delicious! The only thing I did different than the original recipe was use bread flour in place of the regular flour as that’s what I had on hand!

    1. I personally haven’t tried. I know my mom hasn’t had luck with that. But, maybe you know tricks? I’m sorry, I wish I was more help!

  56. 5 stars
    Made these last night and they are already gone. My family loved them! I’ll also be making these for Thanksgiving. Thank you for the wonderful recipe. I used my kitchenAid mixer and had no problems.

  57. I want to make these rolls today so I don’t have to worry about them tomorrow (thanksgiving). Do you think these will be just as yummy tomorrow if I make them today?

      1. OnE year later & these are Once again on our Thanksgving menu. In fact, they are at every family get together. Over the last year We’ve had them at Easter, father’s day, mother’s day…..you get where i’m goIng. They are easy & Delicious. They have become a family tradition!!

  58. 5 stars
    Hey there,
    I tried and it turned out to be awesome everyone loved it ! But I made them at night for breakfast they we’re really good at that time, but dry and hard in the morning. Can you please tell me any tip on how to store them so they don’t lose their softness? Thanks.

    1. I haven’t tried freezing them. I’m still perfecting recipes with yeast, so honestly I’m not sure when would be best. I would think before they rise. Good luck!

  59. 5 stars
    I’ve made these yeast rolls twice in the last month because the recipe is so good! Everyone has loved them! I’ve tried several yeast roll recipes, but this one, by far, is the best! Thanks for sharing!!

  60. These rolls look great. I’ve decided to try and make them today. This will be my first time making anything bread wise by hand. Currently waiting for the dough to rise, fingers crossed it works out. I wanted to try and make these for Christmas this year. So this will be my test batch. My only concern is when I had everything mixed to transfer to another bowl ( for it to rise) the dough seemed stiffer than what it looked liked in the video. Does that mean I did something wrong? Or over mixed?

  61. These look amazingly delicious.
    My family always has pigs in a blanket for Christmas Eve and I’m in charge of them this year. I want to avoid using the store-bought crescent rolls that are full of awful ingredients.
    Do you think these rolls would work to make pigs in a blanket?

  62. These rolls look amazing…..they don’t seem to be too difficult to make???? I am going to make them soon! Thanks for the recipe ❤️

  63. I started making these too late in the day. Can I put the dough in the fridge overnight and resume tomorrow without ruining it? Keith

    1. I personally haven’t tried that, so I’m not sure how that might change anything. Did they turn out?

  64. My rolls were okay. They were dry in the inside. Any tips on how to fix this issue? How much butter should I spread onto the dough?

    1. I am sorry they were. I would start with the 3 cups of flour. And, it’s just enough butter to coat the tops. I like to dip my pastry brush in the butter & just brush it on. I’m not quite sure what else would cause that. Too much flour can make them more dense & also humidity. Hope they turn out the second time 🙂

  65. 5 stars
    I love your pastries. Tried making the bread rolls and home made bread. It came out excellently well. Very soft and yummy. You are the best Kristen! Keep up your good work..

  66. 5 stars
    I have been baking for over 40 years and these by far are the best rolls ever ! Thank you for the recipe 😉

      1. It also calls for a wooden spoon and I just threw my last one out is that really significant for this recipe

        1. Not at all, it’s just more sturdy 🙂 You can use whatever you have on hand. Hope you like them!

  67. So I’m confused. The prep time says 2 hours for dough rising. So I made them and then it says a “couple of hours” in the bowl then Cut them and let them rise again for a “couple of hours”. If it does take more than an hour each time I think the prep time should be adjusted to match. Thanks.

  68. Are these dinner rolls made with all purpose flour, bread flour or what kind, also do you use regular yeast or rapid rise?

  69. 5 stars
    I have made your BEST Homemade Bread several times and have received many compliments. Today I am going to try your BEST Dinner Rolls. I hope they are as good as the bread!

    1. Thank you so much! I am so glad you like it 🙂 I hope you like the dinner rolls just as much!

  70. Would like to receive new recipes and creative diy ideas. I am a retired great grandmother, love to cook, and always looking for cute new ideas for home or for gifts.

    1. You can sign up for my e book 🙂 On the home page, scroll to the bottom where it says “stay up to date,” enter your info & you’ll get new ideas 🙂 Hope they help! Thank you!

    1. I haven’t tried less, but if they look ready before that, they should be ok. Rising all depends on where you live, climate, humidity, those kinds of things, so it might not take you 2 hours.

  71. You list of ingredients is missing things. Like the correct amount of SUGAR..24 1/2 sugar????
    Butter how much and for what?

    You say to use WARM milk but where does it say to WARM it? Is the milk to be scalded? Then let to cool down?

    Bake at what temp and for how long?

    Really need your help. Oh caps are on your site not because I chose to use them.

    1. The recipe card says 1/2 teaspoon of sugar & 1/2 cup sugar for two different steps. And, you could melt 1/4 cup of butter. It’s just for brushing on top of the rolls, so you may not need that much or you may need a little more, just depending on how much butter you want. You can warm the milk before you start. It doesn’t need to be scolding, just warm. The temp on the card says 375 degrees for 15-20 minutes. Hope that helps!

  72. Could I use rapid yeast in the pocket? If so,how many pocket? The pocket say, 2 1/4 teaspoon. Because I would like to try it.

    1. All you need is 1 Tablespoon, so, you’ll have to use 2, but measure 3/4 teaspoons out of the second one. Hope that helps 🙂

  73. 5 stars
    These are the most de rolls ’ve ever made. I had extra dough so i made apple turno & even a pizza Crust they were all delicious. I can’t wait to make them again.

    1. No kneading, there is mixing & punching down the dough, but no kneading. They are seriously the best!! Hope you try them!

  74. 5 stars
    My whole family loved it! Super yummy and easy to make. My very first time making dinner rolls ever so not sure what to expect but it turns out really good so thank you for sharing your recipe!

  75. Same recipe as my mom’s….only add two more eggs (4). Our boys would snarff them down like they were starving. And, they still do, they are age 50 and 53. I use the same recipe for bread that I make French Toast from. Our B&B guests rave over them. http://www.yountsvilleMill.com

  76. 5 stars
    Now, this is something i could avoid to share with anybody 🙂 thank you for that inviting rock and rollers 🙂

  77. 5 stars
    I made these rolls for my family this past saturday and they were a total hit. I only made 1/2 of tHe recipe because there were only three adults eating. Well the three of us ate 10 rolls, they were so good right out of tHe oven. My son likes his with a little more butter and he ate so many that he didn’t have much room left for the main course. This was my first time making them and i will be making A doUble batch for ThanksGiving. These will definately be my go to rolls from here on out. TRy them, you won’t be abLe to at just one.

  78. Did you change your heavenly rolls recipe? The one i use to follow i thought have fewer ingredientS and my family loved them!
    Thank you!

  79. Since my vacation, years ago, at youR great country i lòve dinner rolls!
    Once and while i make dinner rolls.
    Yours look very jummie and today i give it a trY.
    Thanks for your recipy. I’ll let you know.
    Greatings frOm the netherlands

  80. 5 stars
    I found this recipe last year for Thanksgiving and I have made them at least 10 times since. Once again Thanksgiving is here and these rolls are “requested and required” thank you for a delicious recipe.

  81. Above the recipe, it says the total rise time is two hours. In the recipe, though, it says the should rise “for a few hours” in the bowl and again “for a few hours” after SHAPING the rolls.
    Is the total rise time 4 hours, or is the recipe wrong?

    1. I only like to keep them for no longer than the week, if I were to keep them in a storage bag. I haven’t tried freezing them, but you probably could.

  82. 5 stars
    These rolls were delicious. I made them in my kitchenaid and they came out great. Light and Fluffy and buttery. Next time i will try to stir the INGREDIENTs together and see how they get.

  83. 5 stars
    Amazing recipe! I only let it RIse for one hour the first time and 30 minutes the second time… Came out fluffy and absolutely delicious!

  84. 5 stars
    Delicious and perfect for many occasions!!

  85. 5 stars
    I made these FOR Christmas FOR the family. Absolutely delicious. Really easy to make. A few weeks later, i made them using olive oil and butter with fresh garlic for an italian pasta dish. OMG. So good. Love THIS WEB site. Thank you for the recipes. You MAKE me look good.

      1. I haven’t ever substituted them. What would you normally use? I would suggest googling, because there may be all kinds of options.

  86. 5 stars
    Sounds delicious. I know i make pretty good homemade bread and this doesnt sound anY harder to make and believe me im no baker

  87. 5 stars
    Hello You have flour and all purpise flour i. The dinner roll recipe is the first cup of Flour regular self Resizen or all purpose too !

  88. 5 stars
    This is the 2nd time MAKING these rolls. Absolutely delicious. My family loves them.
    THe RECIPE is super easy to FOLLOW and the ingredients are so easy to find. If you are looking for ROLLS that are “heavenly” delicious, you have GOT to use this recipe.

  89. 5 stars
    I made these for easter And they turned out pretty good. Next time i will bake them at 350 instead because i goT them out after 13 min and they were buRnt on one end of the pan and all of them were darker on the bottom than i PREFERRED. I baked a few extras in a smaller pan on 350 and they were perfect. I will definitely make these again.

    1. Thank you for trying them 🙂 I am glad you liked them. Since, all ovens are different the baking times will vary, so hopefully, you found a good time for them to bake.

  90. 5 stars
    Turned out perfect followed the recipe exactly as Posted. Huge Hit with my family. Easy recipe to follow for beginners.

  91. 5 stars
    I tried this out yesterday and yes they were HEAVENLy. The best rolls i have ever baked. Super soft. I m definitely going to make this over and over again. Thanks so much for such a fantastic recipe.

  92. I know you’ve had about a million questions about the yeast, I have read all info and RESPONSES and in one area you say, rapid rise yeast and another you say dry active yeast. Looking at these at the store they are two different yeasts. One called rapid rise says you do not need to dissolve and just add to the dry ingredients. The dry active says you do dissolve. Question 2, as sold in packets, both say they are 2.25 teaspoons per packet to be dissolved in 1/4 cup water. Your recipe calls for 1 TB so I should not buy a packet I assume.? Sorry for repeated questions, just wanting to get it right, doing a trial run today since I’m in charge of tgiving rolls!

    1. This recipe is using the dry active yeast, which I like to use & I buy it in bigger containers, not the packets, since I use it a lot. Hope that helps! Good luck!

  93. I coulD not get the forst step of yeast mixture to ever get bubbly as shown after two attempts. I tried it with Fleischmann’s RapidRIse instant Fadt acting yeast packs. Am i using the wrong kind of Rapidrise yeEast? Or am i suppose to do something else to the yeadt to get it “bubbly?”

  94. 5 stars
    I have made these rolls for a couple of years now, and i cannot find a better recipe! i always have success with the dough coming together and rising well, for some of the best tasting rolls i have had. thank you for sharing such a wonderful recipe, i will continue to make these for a long time (and reviews from family and friends on these rolls are raving!).

    also, i am not sure if this will be helpful for others – i actually bought a jar of the red star active dry yeast (not the rapid rise), and measured a tbs of that to mix with the sugar and warm water. the yeast mixture bubbled up perfectly for me.

        1. They rise for 2-3 hours each time. Just keep checking them..they need to be doubled in size. Hope that helps! Enjoy!!

  95. 5 stars
    Yeast and I have a bad relationship until now. Your pictures and step by step was like walking me through it holding my hand. They turned out yummy and BEAUTIFULlY. I even froze them and nobody noticed. THEY were DEFINITELY a Thanksgiving win.

    1. Awe, I am so glad it helped!! Thank you so much for letting me know that & I am so glad they turned out!

  96. 5 stars
    These are my family’s favorite!!! We make them for every holiday! We also like to make them for chicken salad. They are so soft & buttery!

  97. 5 stars
    Hands down the best rolls ever!!!! Soft and full of butter they just kind of melt in your mouth. Not complicated and know kneading invoLved. Win win!

  98. 5 stars
    I have made these 3 times and They have come out super Soft eVery time. I wanted To check If you have a similar whole wheat recipe

  99. 5 stars
    I have made these rolls several times now making the dough in a bread maker. They have turned out great everytime! Such a good taste. My family loves them.

  100. 5 stars
    I am super new At trying to make homeMade breads – After seVeral serIous failures i finally have a success! The size of each roll was Not Perfect But they work! thank you for the ease of this recipe – it gave me the push i needed to continue.

    1. I am so glad you got the push you needed 🙂 Thank you so much for trying them & I am glad they turned out!

  101. 5 stars
    I’ve made thIs recipe twice now, and it’s so good. Easy enough for a beginner bread maker, but super tasty.

  102. 5 stars
    Love this recipe! Have made them many Times and im nEver disApPointed With the outcome. Would this same recipe be good for making a loaf of bread?

    1. Yay!! Glad you do! I personally haven’t tried, so I can’t say for sure, but I would think so.

  103. 5 stars
    Hi Krystin
    I made the Naan bread with my GRANDDAUGHTERs and it came out just delicious.
    Thank you ??

  104. It’s my first day on your website. I can’t seem to save any of your recipes to Pinterest or your save-to recipe box. Could you please let me know what the problem is? My e-mail is damaelo2@charter.net. My name is Donna Warner Thank you for your time.

    1. Hmm..you should be able to. I could be on your end. Do you have the Pinterest toolbar, so that you can PIN things? I hope you get it figured out. You might need to check your settings.

  105. 5 stars
    Love this bread Recipe oF yours. I have been Making 8 rounds for my breakfast and love the taste and fluffiness. My friends says its Very good! Thanks for sharing !

  106. 5 stars
    Thanks for this delicious recipe! I’ve made it a couple of times now. These rolls are amazing as-is, but today I decided to make half of them into a dessert, and oh my!! After I rolled out the second half of the batch, I spread it with butter, cinnamon, brown sugar, and chopped pecans. Then I rolled and baked them as directed. After they cooled, I drizzled the top with a simple powdered sugar glaze. Wow, they were so good!! I will definitely make them again!

  107. 5 stars
    I made these for the first time today and they turned out awesome! My husband told me they were awful and not to eat them and he would take care of them all he liked them that much! I have been trying different biscuits recipes for the past 6 months and have gotten pretty good with making them and am now on to dinner rolls for the holidays. The rolls turned out just like your picture but not as uniformed in size. They have a great taste and are light and fluffy.

  108. 5 stars
    These are amazing! Ive made them several times. How can they be made a day ahead? Would i put the dough in the fridge in a ball after step 4, but after the first rise? Or after they are formed before the second rise?

    1. I personally haven’t made them, the day before. I have made them days ahead & this is what I do. We suggest freezing the rolls right after they are formed. Then, take them out a couple hours early to let them rise to about double the size (which will take longer obviously since the dough is frozen).

  109. I’m starting to make these and realize I bought instant yeast packets. Since the yeast doesn’t need prodded with water and sugar, should those ingredients be added anyway? Also, the packets have less than 1T yeast. Should I measure it to 1T?

      1. 5 stars
        Wow. Didn’t expect my fantastic rolls w/o kneading. It was soo fluffy n Ono ( Hawaii language (tasted good)
        Very grateful for sharing this fantastic recipe
        Aloha from Hawaii

  110. 5 stars
    I loved this recipe! My family loved it! My neighbors loved it!
    I added my touch. I filled some with white cheese and thyme, some with cream cheese and then brushed the surface with sugar syrup while still warm, and filled some with zaa’tar mix and olive oil.
    Thank you for a great recipe!

  111. 5 stars
    LOVE these rolls! They were so easy, light and delicious! I made them for Thanksgiving and followed the directions for freezing them since I made them ahead. I took them out of the freezer the night before and left them in the fridge overnight. The thawing/rising went well the next day. My problem was that I froze them on a pan with wax paper and read you shouldn’t bake with wax paper. So I moved them after they’d done the rise and they became distorted. MY fault, but I will definitely make these again…SOON! Thank you for the wonderful recipe!

  112. 5 stars
    I love these rolls. They are easy to make and always a crowd pleaser. I always asked to bring these rolls to family gatherings!!

  113. 5 stars
    These are so good and are definitely worth it to take the time to make homemade rolls!! Easy and beautiful to look at 😄

  114. 5 stars
    These are the absolute BEST rolls EVER!!! I make them all the time and my family just devours them! A few more steps than “regular rolls” but SO worth it. They just melt in your mouth!

  115. 5 stars
    Oh my goodness!!! These are the best rolls I’ve ever made/eaten! I’ve made many dinner roll recipes but after I tried and made these they are the only roll I make! I can’t wait to have them in Christmas!!!

  116. 5 stars
    My family LOVES these rolls. I used this recipe a year ago to make homemade rolls for the first time ever. They were a huge success! I’ve been using this recipe ever since.

    1. 5 stars
      These are the best rolls I’ve ever ate. My family asked for them all the time, as well as my friends. Thank you so much for sharing this recipe. It is simple to make and the results are fantastic. If anyone is looking for a dinner roll recipe this is the one. Thanks again

  117. 5 stars
    Made these for Thanksgiving and then again a few days later because my kids devoured them. Super yummy and easy to make.

  118. 5 stars
    Made these rolls for thanksgiving and it was a hit! Easy to make and you can’t mess up. Making them for Christmas too!

  119. 5 stars
    Loved this recipe! I’m not a bread-guru so my first round of making this was “ok” but once I was a little more patient and took my time, HOLY MOLY. It really is the best!

  120. 5 stars
    These rolls are so good! They are easy to make and delicious, and you can say you made homemade rolls!!

  121. 5 stars
    I’m not a “bread maker”, but I’ve made these rolls twice this year. Both times they turned out great! I liked the step by step video- it gave me the confidence to try a new recipe.

  122. 5 stars
    Homemade Bread and I have trouble getting along sometimes! This recipe was so easy to follow and the video that came with it helped a lot since I’m a visual person! Rolls come out great everytime!

  123. 5 stars
    My go-to roll recipe, we all love it so much! I usually 1.5x it and still fit it all on a cookie sheet 🙂

  124. 5 stars
    Best recipe ever!! I share with all the peopleni met ! Perfect! I’ve been using it for a couple of years!! May God bless you!

  125. 5 stars
    I am 64 years old. I could never get making yeast products right. Well this recipe changed all of thst. I cook very well. Baking not my forte
    I just love this recipe. Gonna try the cinnamon buns next. I always buy dough for these things. Thank you. It came out buttery soft and melt in mouth.

    1. That is so good to hear they turned out so well. I’m so glad you love this recipe! Thanks so much for sharing. I really appreciate it!

    1. You could make them anytime before Thanksgiving at this point! And you can freeze before baking or you after you bake. If before, we suggest freezing the rolls right after they are formed. Then, take them out a couple hours early to let them rise to about double the size (which will take longer obviously since the dough is frozen). If freezing after baking, let them cool and then store in a freezer bag. Set them out on the counter for a few hours to defrost before eating. You can also warm them in the oven once they have thawed as well.

  126. I made these today for Thanksgiving 2021 and they were some of the best I’ve ever made. It’s an easy recipe and I like easy. Yhe whoke family approved These we be my go to rolls from now on.

  127. 5 stars
    Just made these for thanksgiving and they were so easy and tasted delicious!! It felt like a big accomplishment since I’m not the most savy baker! Thanks for a great recipe!

  128. 5 stars
    I don’t know if I’ve ever left a rating before on these, but I had to do another this year! I have been making these for years and they always come out perfect. Thanks krystin!

  129. 5 stars
    These are our family favorite! So easy and taste amazing. They freeze really well so we always make a double batch.

  130. 5 stars
    We absolutely love these. They are my go to. But tonight it tried something different. I rolled them out in a rectangle. Added melted butter, garlic, parsley, & mozzarella cheese. Rolled them up like cinnamon rolls. And baked. Them just watch the time. Served with spaghetti. So delicious☺️

  131. 5 stars
    I used to be terrified of making bread, especially rolls! Not anymore! This recipe is so easy to follow and my rolls turn out perfect every time! We love eating these rolls! 😋

    1. Yes you can. Depending on what time of day you are making them, you may want to freeze them right after shaping. Otherwise, definitely keep them in the fridge overnight so they don’t over proof. If I were making them in the morning or even early afternoon and then baking the next evening, I’d follow the instructions through forming the rolls into the crescent shape. Then I’d pop them in the freezer. Then the next day, take them out a couple hours early to let them rise to about double the size (which will take longer obviously since the dough is frozen).

        1. You could certainly give it a try. I’d probably roll it out about 1 inch thick (depends on the size of your biscuit cutter). If it is about 2 inches, you could cut them out and roll them into balls. Cover with a towel and let them rise until about double in size. We have another great roll recipe that shapes the rolls this way, rather than the crescent shape. https://lilluna.com/dinner-rolls-recipe/

  132. 5 stars
    Tried this recipe for the first time this year and it was so so so yummy! Everyone loved it, even the hubs as he doesn’t like rolls lol!!

  133. 5 stars
    These rolls are so good and the recipe is easy! I used this recipe for my first time making homemade rolls and didn’t mess it up!!

  134. 5 stars
    Definitely, I’m going to try this soon,some recope I’ve already tested and it’s fantastic especially dinner roll.Thank you for sharing this .

  135. 5 stars
    They were squishy and fluffy and were GREAT! Exactly what we needed to get going….with dinner.

    1. I’m so glad you like them! Homemade rolls are the BEST! Thanks so much for trying the recipe! 🙂