We did have one problem. We followed the recipe exactly, and filled two cookie sheets with the rolls, setting them aside for the second rise. One tray came out great, but when transferring to the oven we noticed that the other tray looked like half the tray fell instead of rose.
The first rise in the bowl worked fine, it was only on the second rise that half of a tray wound up looking deflated before going in the oven. Thanks so much for the recipe, by the way. I see us making these very often.
But if this was only for half of the dough of the it could be caused by rapid rising. If so, what are the suggested reheating instructions? I'm Christy Denney , and I eat everything.
I'm a mom of five, wife, and cookbook author living in sunny Florida. I can't be left alone with a warm cinnamon roll or chocolate chip cookie. Now check your email to confirm your subscription. There was an error submitting your subscription. Please try again. Jump to Recipe. Active dry yeast has a larger granule and needs to be dissolved in water proofed before using. It can be mixed right into the dry ingredients.
The most common mistake when working with yeast is getting the water temperature right. Technically the water temperature should be around degrees F. Think of the temperature of water if you were to bath a baby. You would want it to be warm enough but not hot.
How do you know if it worked? If your yeast proofs correctly it should look all foamy. Will be remaking for Thanksgiving! Thank you for sharing! More question than comment. Can this be doubled? And can I pre heat oven to warm shut it off and put rolls in to rise? I have a drafty cold old house.
Hope this helps! I have these rising now. This is my first time making rolls from scratch. Will they still turn out or should I make a new batch?
These were the best dinner rolls I have ever made!!! They were light and fluffy, flavorful and beautiful! Thank you for the recipe. I used my bread machine on the dough setting, used bread flour, and accidentally added the 2 tablespoons of melted butter to the dough. They came out great. I repeated the recipe with all purpose flour and left out the melted butter and it was not quite as good but was still happy with the results.
I made 9 balls in an 8 x 8 glass pan and they were a great size for dinner. I brushed butter on them again after they came out of the oven. In the bread machine, did you let it knead only or knead and rise? If you let it knead and rise in the bread machine, then how do you form the rolls before baking.
I have never baked rolls so sorry if this question is very basic. If I wanted to make the dough ahead of time so that I could just pop them in the oven, what step do I stop on before putting in the fridge? Do I roll the dough into balls and then refrigerate? Then take them out to ride for the 30 minutes in your directions? Thanks so much! These look yummy! Once you shape the dough into balls and place them into the baking pan, cover with plastic wrap and place in the refrigerator overnight.
When you are ready to bake, allow them 30 minutes to rise and follow the instructions. I hope you enjoy them! It looks good but the recipe is incomplete.
It only specifies the amount of melted butter to be used to brush on the rolls before baking. I was eager to try it but need to know how much butter to use in the dough. Thank you. Sorry for the confusion — the melted butter listed in the recipe is the butter you need. If you brush the top, that would be additional melted butter, as much as you need. Serve with your favorite soup or stew or serve with a ham or turkey dinner during the holidays. We make these often for big family dinners on Sunday nights and everyone always comes back for seconds.
Take the hassle out of meal planning with: Dinner Made Easy, a FREE 1 week meal plan with full shopping list, easy dinners, nutrition information, serving suggestions for each meal, and more! Melissa is dedicated to helping parents figure out the nightly questions, "What's for Dinner?! Read more Be sure to register or log in and then click the camera icon located next to the comment box. I made these today. I wanted to see if they would be good enough for Thanksgiving.
They are delicious. So I will make them again for the holidays. Thank you for the recipe. They were perfect.
My husband ate 5 of them, while he was taste testing. For a cup of flour, I used 4. The dough was very sticky and I have worked with high hydration doughs before. By the time I tried adding more flour, it was already too late. Do you have an approximate number for one cup of flour?
The rest I have no problem with! Your response would be greatly appreciated. Hi Melissa , thank u for this receipe. Can u please tell me substitute for eggs in the receptive. Also can I use breadfour. Thank u. These were by far the absolute best rolls I have ever tasted! They were light and fluffy as a cloud with plenty of flavor! When I make rolls, I always weigh them that way they are all beautifully the same size and no guessing how many you will get out of the lump of dough. Dinner rolls are usually 1.
Also, if bottoms are soggy or not browned, when I reheat for serving, I flip them over and give them a quick browning under the broiler. Watch them, it happens quickly. Looking forward to trying this recipe. Any tips? The texture was ok. I know everyone has said it…but these really are the world's best rolls. This was my first attempt ever at making anything bread I was chosen to make the rolls for Thanksgiving…I know, right?
It is such a joy to go through all your recipes. Made these with my niece and nephew on Thanksgiving, and they were so good! I have never been able to make yeast rolls in the past, but these turned out great. The hubs wants to know when I'm making them again. Thank you! Someone may have said this already—if you melt the butter first, then add the sugar and milk, you can heat it just enough to dissolve the sugar.
Then you don't have to cool it so much. I'm a newer baker and have a question. The recipe calls for cups of flour and yet the instructions say to use 3 cups and then to use additional flour as needed.
This makes it difficult for a novice to know how much flour to add. Can you please clarify? I'm hoping these come out OK as the comments made them sound wonderful. Add the remaining flour one cup at a time. If you are using a stand mixer, using the dough hook will help you get it evenly mixed.
I actually just made these again last night and only used 8 cups of flour total. Just make sure the flour is mixed in really good. You don't want to overmix the dough either. The recipe is pretty forgiving. If you overmix they may be a little more dense than you were wanting, but flavor wise, you'll still be in bread heaven. I used half of the dough for rolls for dinner last night and half for cinnamon rolls for this morning.
Mary, thanks for beating me to it! I don't even use the same amount of flour every time, just depending on the humidity. You can totally do it! Is there anyway that you can asap post a pic of what the dough is supposed to look like before you cover it up and let it do its first rise? I was unsure when I should stop adding flour and exactly how mixed it is supposed to look. Please add to the beautiful picture collection! Love you ladies! Okay, I've made these three times now and while I've got the flavor and mixing down, I can't seem to get my dough divided evenly or get them to be pretty like yours.
Any suggestions? Excellent rolls! They were easy to make and came out exactly as pictured. Not to mention tasted divine! I made these for a Christmas Eve party and they were a hit! I followed the directions to the "T" using whole milk which I never use They were so yummy! They were also big rolls, so if you didn't have to go back for another, but why stop at one with these babies!
They disappeared in no time and are being requested for the next family dinner — Thank you! I love your sight and have recommended it many, many times since I found it! As someone who is normally scared to make bread this was a huge success for me!! The recipe is literally fool-proof, I can completly testify to that.
I am known to botch nearly every recipe given my, but I made these with RAVE reviews from even my pickiest eater. The most accurate thing you can do is weigh the dough and then divide that amount by 24 and weigh each dough portion. You can also roll it out so it's a rectangle, as uniform as possible, and cut it into 24 pieces. But unless you use a scale, there's going to be a little variation every time.
A little background, I come from a long line of family bakers, cakes, cookies, bread, and rolls…grandmas, aunt, and my mother. Everybody bakes and a family dinner simpy cannot be served without homemade rolls and oh how rolls have haunted me over the years.
Despite numerous tutoring sessions at family dinners my rolls are the ones that turned out like rocks drop them on your toe and it might break. But, not wanting to give up I gave it another shot and after years of baking finally a success, thanks to your wonderful recipe! My mother even asked for the recipe…. I can't wait to buy your cookbook. Is there a way to make the recipe for a bread machine on the dough cycle?? How can I convert it or would I just use the recipe outright?
This is very similar to a recipe that's been in my family for a while — we call them "The Best Rolls in the World". And I cheat ALL the time by throwing all ingredients into breadmaker and then pulling out the dough to shape and rise one last time. Mmm I made these today and they tasted so yummy!!! They were a little thick which I found weird because I only added 7 cups flour.. LOVE your site! I made this recipe on Sunday for the first time.
Please stop experimenting with other recipes. I cut the recipe in half and yes, I did beat and divide the egg, using the remainder for the second batch.
I used the lesser amount of flour and the results were heavenly. Congratulations on your success! I made these yesterday.
I know you say a soft dough and it pulls away from the bowl ect. I feel like my dough is way TOO sticky even with the full 9 cups of flour. If you can, thanks! Can this recipe be adapted to use in a bread machine on the dough cycle?
Is it just as simple as cutting the recipe in half? These are definitely the BEST homemade dinner rolls ever. Have to admit I was a little nervous after dough had risen, it was very sticky, but I worked some more flour in during the rolling, shaped them, put them back in to rise and took a big deep breathe. It was Easter and if they would have flopped we would have been without rolls.
To my surprise and everyones oohs and aahs they were perfect, light with a crispy crust, delicious. About 45 minutes later, it was starting to roll over the top. Anyways, I followed your directions exactly and ate one right away. This recipe and instructions are spot on and easy to follow. My husband was saying the whole time, you have the recipe, right?
If you try it, let us know how it goes! Would it create that much more work for you? I love your recipes but would use more if they were in printable format. Kathy Konold. Sorry if this is a dumb question…. Please post a printable version. I love the hints but can not print with out the pictures and ads. I bake bread at least once a week and always on weekends when my grandchildren come. These sound very good. I plan to make them this weekend for a family 80th birthday celebration.
And yes, I meant to shout it! I have never in 10 years of marriage, been able to successfully make yeast rolls. Edible, yes. But, successful, no. Until yesterday that is. I followed your recipe to a T. They were beautiful and fluffy and yummy. I could go on. I was so excited! The dough was soft and smooth. I made rolls and cinnamon rolls and my family devoured them.
This will be the only roll recipe I use from now on! No more failures for me! But I gave them a try and WOW! I was so wrong! These are so delicious! Thanks so much! When I cooled the milk mixture, it cooled to cool and not lukewarm. Should I have added more flour? I plan on trying them again, but did I do something blatantly wrong? It sounds like you might have needed a little more flour too.
This is seriously the trickiest part, especially when trying to give instructions online rather than in person because the amount of flour can vary day to day in ONE location, and it will be a little different for everyone depending on their location. My rule of thumb is that it should stick a little to your finger. Thanks for your comment! I will definitely try these again. Thanks for your suggestions and the amazing blog! My husband thanks you both, too. Can the dough be prepared in a bread machine using the dough cycle?
If so, do I need to make any changes to the recipe? Do you use your pizza cutter on your silpat Baking mat? Or does that ruin it??? These rolls are delicious!!! I used half for rolls and the other half on your cinnamon rolls. They both were magnificent. This was the first time I had cinnamon rolls turn out!! Thank you. I was kind of skeptical with all the stuff with the milk and the eggs and everything, but I wanted a good fluffy dinner roll. Usually when I make them they turn out a little too dense for my liking.
Perfect and fluffy and soft. Im making these right now!! Although, im afraid it isnt rising very much. I have been searching for the perfect roll recipe — mildly sweet, melts in your mouth. I made these rolls today for the first time. I wanted to try them out before the holidays. This was my first time baking anything that required yeast. I am so pleased with how easy they were to make! They turned out delicious!! I will definitely make them for the holidays.
I am new to making rolls. I tried another recipe 3 times that had rave reviews and they flattened each time. I try this and I get awesome rolls. Thanks for a wonderful recipe. Very much worth all the time and dirty dishes invested in this recipe. I did have a strange experience with the yeast mixutre, it got so big it bubbled out of the 1 cup dish I had it in so be sure to grow the yeast in a big enough dish.
These rolls were truly amazing!!!! I made these for the first time this afternoon. Thank you for the easy to follow instructions. However, I originally developed that recipe when I was living at a very high altitude, so it should be okay. I wanted to add a pointer about the cooling process: when you combine the milk, butter, sugar and salt only add half the milk…once the butter has melted and the sugar and salt have dissolved add the rest of the milk to help cool it down faster.
I do this with most of my bread recipes because the cooling down process does take awhile and I have killed my yeast before from impatience. Thx for the recipe! Something went wrong…I followed the directions to the letter and the rolls kept rising…when I baked them…I found that the bottoms were not browned and it was doughy in the inside. Please explain.. It sounds like your oven might be a tiny bit off—it might be baking a little cool. At the very least, you might want to bake them just a little longer.
If the tops are getting too brown, you could cover the pan with some aluminum foil to prevent them from getting too dark. Can I use honey in place of sugar? I dont work with yeast much and I am not sure if it will feed the yeast the same way. Will me make the rolls turn out differently? Hi, Jenna! I think they would probably be delicious, but maybe a little more heavy and I think it would probably impact the flavor in a good way, as long as you like honey. Anyway, if you try it out, let us know how it goes!
I have never tried to make a yeast bread and for the longest I wanted to. I love it. You have opened new doors for me! My dough rose just like it was supposed to and the rolls are light and fluffy!
You just made me have a happy husband :. So I used 6 cups white flour and 2 cups wheat flour and the mixture before I let it rise was already too dense, not sticky at all. Is there anything to do to fix the dough at this point? Wondering if using wheat flour, makes that much of a difference. Unfortunately, no.
Quick question— I want to use them for more rolls, not cinnamon rolls. Can I freeze them in little balls like Rhodes? My husband now knows that if I make something form ourbestbites, he is going to love it! Thank you!! Made these yesterday! I thought they were very easy to make. Thanks so much for sharing- my SIL has your cookbook and is always raving about how good every single recipe is!
Should there be an adjustment for high altitude? Just made these for a trial run before Thanksgiving. I ate about 4 of them right off the bat! I was wondering if anyone has had success using an egg substitute like cornstarch… My hubby is allergic to eggs so I usually just do Rhodes Rolls but these kick them in the butt and want to use these for Thanksgiving. If anyone has any ideas will you email me? Thank you!!! I will be using your recipe. My daughters are the same, and between the three of us, there is no way people will not know cheating has occurred!
So here is my proposal to charge the cheating dilemma should one hot buttered roll not be enough. Hi there! I made these as a trial for Thanksgiving last night for Sunday dinner! Oh wow, did they make the cut and are definitely gracing our Thanksgiving table!
Would I go through the first rise, form them, then refrigerate them covered and formed? Or would they keep rising? If I do that, would I take the formed rolls out of the fridge on Thanksgiving day and let them sit for a couple of hours for the second rise? Hope this makes sense!!! Do you make these in your KitchenAid mixer? I have the standard 4. These are so so good. Easy, too, but I love making bread. I have made them 3 times in two weeks. I put small balls in my mini muffin tin for my sons finger food feast.
They were the cutest little baby rolls. Definitely the winner. Quick question, how do they freeze, and how do you go about reheating them? With other rolls I use, I reheat in the microwave on level 7 for a couple of minutes. Would that work with these? Thanks for such a fantastic recipe! Has anyone doubled this recipe? I need to make tons of rolls for Thanksgiving and just want to make sure I can double it. I made these for our Thanksgiving dinner and they are beautiful and we are all ready to take a bite out of them.
I made these for the first time today for Thanksgiving and they turned out amazing! Thank you for the recipe! I was nervous because it was my first time, and i dont have a thermomoter. I was so excited to try this recipe. I am in no way, shape or form a baker by nature not fond of waiting and measuring I tried these today for our family dinner and made one huge mistake. The outside was perfect and brown, but the inside was gummy.
Ended up buying rolls for dinner, but my daughters and I enjoyed the heck out of the tops and bottoms. I sprinkled the top with Kosher Salt after putting lots of butter on top… so good! I ate each and every bite like it was my last!
You are right: these are THE best yeast roles. Thanks, again! I made these for Thanksgiving and they were a hit. I just wanted to say thanks for all your great recipes. These were incredibly easy in the bread machine. I halved the recipe. Added water, sugar, bread machine yeast in machine pan and let sit 10 min. Melted butter in microwave and added all ingredients to pan. Put on dough setting. Put rolls in pan and let rise 30 min, then cooked according to directions. Thanks for the great recipe.
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