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    Home > Recipes > Bread and Pizza

    1-Hour Light and Buttery Dinner Rolls

    Published: Oct 28, 2020 · Modified: Sep 19, 2022 · by Jess Smith · Jump to Recipe · 167 Comments · This post may contain affiliate links.

    6.8K shares
    1 hour light and buttery dinner rolls
    light and fluffy dinner rolls
    light and fluffy dinner rolls

    side shot of light and fluffy dinner rolll

    As the title promises, light and fluffy dinner rolls are a one bowl, one hour recipe that is simple enough for any home cook. Brush melted butter over the rolls before and after baking for a golden color and buttery flavor.

    These classic dinner rolls have been a staple around our table since I first published them back in 2012 (!). With the holidays ahead and more of us possibly staying closer to home this year, I thought I’d give this very old blog post a bit of a dust off and refresh. These are all new photos, but this is the same well-loved recipe. 

    Check out the comments to hear from many fans of these rolls. And even if you’ve never made homemade dinner rolls, give this one a try. They are easy, and turn out great every time! And pair them with this twist on classic Tomato Soup or easy, Instant Pot Lemon Chicken and Orzo Soup and you'll have dinner in no time!

    brushing butter on dinner rolls

    Ingredients

    • Fast-Acting or “Instant” Yeast – This dough rises quickly and requires yeast labeled as Fast Acting, Instant, Quick-Rise, Bread Machine, or RapidRise. Do NOT use “Active Dry Yeast” for this recipe; it needs to be dissolved in water before using. 
    • Unsalted Butter - Butter shows up in this recipe in two places. Mix some softened butter into the dough and brush melted butter over the tops before and after cooking. 
    • Warm Water - Use water that is warm to the touch. Check the label on your brand of yeast for the recommended water temperature to get the best results.
    • Sugar, Flour, Kosher Salt - Standard pantry ingredients for bread-baking.

    dinner roll dough on a countertop

    cutting dough into quarters

    cutting quarters into smaller quarters

    cutting dough into small pieces

    cutting rolls into smallest pieces

    How to Make Dinner Rolls Ahead

    To make the dinner rolls ahead, bake them as written and allow them to cool completely. Cover tightly and store at room temperature for up to 24 hours. 

    To Reheat: To reheat the rolls place a piece of foil on a sheet pan. Add the rolls and brush them with some melted butter. Enclose the rolls tightly with foil, sealing the edges. Warm the rolls in foil in a 350°F / 177°C oven for about 15 minutes. Serve immediately. 

    unbaked rolls in a baking pan

    To Freeze and Reheat Dinner Rolls (Updated November 2020)

    To Freeze: After testing many different methods, I have found that the best way to prepare and freeze these dinner rolls is to bake them completely as directed. Allow them to cool and then freeze flat on a baking sheet until solid, 2 to 3 hours. Transfer to a freezer-safe bag and freeze for up to 3 months. 

    To Reheat: Take the rolls out of the freezer about 3 hours before baking and let fully defrost at room temperature. Place them on a sheet pan and cover tightly with foil. Bake, covered, in a 350°F / 177°C oven until warmed through, 20 to 25 minutes. Brush generously with melted butter.

    dinner rolls in foil

    More Easy Homemade Bread

    • No-Knead Sandwich Bread
    • No-Knead French Bread
    • No-Knead Everyday Bread
    • Crispy Baked Breadsticks

    Favorite Tools

    • 9x13 Emile Henri Baker
    • KitchenAid Stand Mixer

     

    pan of dinner rolls from the side

    buttery dinner rolls in a rectangular white baking dish
    Print Recipe
    4.44 from 86 votes

    1-Hour Light and Buttery Dinner Rolls

    In only an hour, you can have these light, buttery quintessential dinner rolls on the table. They are worthy of a holiday, but easy enough to make any night of the week.
    Prep Time50 mins
    Cook Time20 mins
    Total Time1 hr 3 mins
    Course: Bread
    Keyword: easy bread recipe, feed a crowd, Holiday recipe, party and entertaining
    Servings: 24 rolls
    Calories: 101kcal
    Author: Jess Smith via Inquiring Chef

    Equipment

    • Stand Mixer
    • 9x13 Baking Dish

    Ingredients

    • 1 ½ cups Warm Water (110°F / 43°C)
    • 1 tablespoon Instant or "Fast-Acting" Yeast
    • 2 tablespoon Granulated Sugar
    • 2 tablespoon Unsalted Butter, softened to room temperature (2 tablespoon = 28g)
    • 4 cups All-Purpose Flour, divided (4 cups flour = 500g)
    • 1 teaspoon Kosher Salt

    For topping:

    • 3 tablespoon Unsalted Butter, melted (3 tablespoon = 40g)
    • 1 teaspoon Sea Salt or Kosher Salt

    Instructions

    • In the bowl of a stand mixer fitted with the dough hook, stir together warm water, yeast, and sugar. Let stand until creamy, about 5 minutes.
    • Lightly grease a 9×13 baking pan.
    • To the yeast mixture, add 2 tablespoon softened butter, 2 cups of flour, and salt (making sure that the salt is added on top of the flour and doesn't come in contact with the yeast until you begin mixing). Mix on low until the ingredients begin to come together.
    • Add remaining 2 cups of flour and mix again on low until flour is fully incorporated.
    • Increase the speed to medium and knead until the dough is smooth and elastic, about 5 minutes. (You will know it is ready when the dough starts to make a slapping sound as it hits the sides of the bowl.)
    • Remove the bowl from the mixer and cover it with a dish towel. Let the dough rise in a warm place until doubled in volume, about 20 minutes. (Note: I like to turn on the oven's light and let the dough rise inside the oven. The light produces just enough heat to help the dough rise quickly.)
    • Turn the dough out onto a lightly floured surface and form it into an even ball.
    • Using a serrated knife, cut the dough into quarters. Slice each quarter of dough into 6 even slices (you should have 24 even pieces of dough). With lightly floured hands, roll each piece of dough into a ball.
    • Place rolled dough in even rows in prepared pan.
    • Heat oven to 400°F / 200°C. Cover the rolls with a dish towel and put them near the warm oven to rise for 20 minutes.
    • Lightly brush the rolls with half of the melted butter (reserve the other half).
    • Bake until golden brown, 18 to 22 minutes.
    • Immediately after removing the rolls from the oven, brush them with the remaining melted butter and sprinkle with salt.
    • Flip the pan over to remove the rolls.

    Notes

    To Freeze: After testing many different methods, I have found that the best way to prepare and freeze these dinner rolls is to bake them completely as directed. Allow them to cool and then freeze flat on a baking sheet until solid, 2 to 3 hours. Transfer to a freezer-safe bag and freeze for up to 3 months. 
    To Reheat: Take the rolls out of the freezer about 3 hours before baking and let fully defrost at room temperature. Place them on a sheet pan and cover tightly with foil. Bake, covered, in a 350°F / 177°C oven until warmed through, 20 to 25 minutes. Brush generously with melted butter. Serve immediately. 

    Nutrition

    Serving: 1g | Calories: 101kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 195mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 74IU | Calcium: 4mg | Iron: 1mg

    *This post contains affiliate links*

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    Related

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    6.8K shares

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Isabelle @ Crumb

      November 06, 2012 at 12:38 am

      5 stars
      What a great pick! I love freshly baked rolls, but I usually don't have the time to prepare them far enough in advance... so the idea of being able to make perfectly fluffy rolls in an hour? Colour me excited.
      BTW, I was assigned your blog for my SRC pick this month - I made your chickpea and sweet potato curry on a crappy rainy day, and it was a huge hit. Thanks for a great recipe. 🙂

      Reply
      • Jess

        November 06, 2012 at 6:14 am

        Isabelle - you'll have to try these! I never have time to bake my own bread for dinner when there are other things to make, but this recipe makes it so easy!

        Reply
        • Jo

          December 21, 2017 at 1:01 pm

          Can these rolls be frozen for a few days?

          Reply
          • Jess

            December 25, 2017 at 5:15 pm

            Hi Jo. These rolls can absolutely be frozen for a few days. Either before or after baking. I prefer to freeze them once they are in the pan (formed into balls) but before baking. I let them come to room temperature before baking.

            Reply
            • Kathy

              November 24, 2019 at 1:57 pm

              Do they rise first after they thaw or do you just put them in the oven after thawing?

            • Jess

              November 24, 2019 at 4:17 pm

              Hi Kathy. I get so many questions about this this time of year that I just updated the recipe with freezer instructions. I let them go through both rises and then freeze. To reheat, I just let them defrost at room temp for 1 hour and then bake. You can actually bake them straight from the freezer, but I find they cook more evenly if allowed to defrost for a short time first. Hope that helps!

        • Tina M.

          December 25, 2019 at 4:37 pm

          5 stars
          Wonderful recipe! Made soft pretzels with some of the dough.They were to die for! I will use this recipe for soft pretzels from now on! Very easy, very tasty and lots of options!
          Thanks Jess!

          Reply
          • Jess

            December 26, 2019 at 9:22 am

            Oh what a good idea! I think we'll have to do soft pretzels this week - I bet that was so good!

            Reply
      • Kerry

        November 15, 2018 at 9:42 am

        5 stars
        These were wonderful. I needed a non-dairy recipe so I substituted vegan butter sticks and it turned out great. I'm making and freezing the dough today to bake on TG. Can you tell me how long it takes for a pan of frozen rolls to come to room temperature? Thanks for a great recipe!

        Reply
        • Jess

          November 19, 2018 at 11:27 am

          I'm so glad you liked these Kerry, and so glad to hear the the substitution worked. I've found that if I take the frozen pan of rolls out in the morning for lunch or around lunch for dinner, they bake up well. That's not super precise, but I'd leave them out for 3-4 hours at room temp before baking. (I've also had great success with taking them out of the freezer and putting them the fridge for about 24 hours; then they just need about 30 to 60 minutes at room temp before baking.)

          Reply
      • Volare

        December 24, 2020 at 2:17 pm

        4 stars
        Two small issues for experienced bakers, but big ones for newbies.
        1. 1 1/2 cups water is not enough to hydrate 4 cups of flour. I needed two cups.
        2. even with proofed or rapid rise yeast these rolls took two hours not twenty minutes for the first proofing. Once they start to rise the dough doubles easily. You don't want the first proof to go much beyond doubling. Remember your using a tablespoon of yeast.
        Other than those two issues which may be seasonal and humidity related, it's a great recipe.

        Reply
        • Cristy

          December 18, 2022 at 6:44 pm

          5 stars
          I think this may depend on where you live. I’ve made this recipe to the T for years now and always get asked if I can make them to bring for Thanksgiving. I also make them for my kids or soup nights. I’ve never experienced any of these issues. However, I live near sea level. Also, I would look for instant yeast. If you let it rise for too long, you risk having the dough over proof before you’ve ever put it in the oven. I would stick with 20 minutes per proof but my trick to creating a warm environment sufficient for the yeast to activate well is to take a cup of hot tap water (as hot as you can get) and put it in the microwave for 2 minutes. Then stick the cup in the corner and cover the bowl with a slightly moist and clean dish towel. Your dough should at least double in 20 minutes using this method. (It’s never failed me before and got this from another blog)

          Reply
    2. Ginny

      November 06, 2012 at 12:44 am

      LOVELY! Love these photographs. I cooked from Holly's blog last year---she has some amazing recipes, that's for sure!

      I'm going to have to make these rolls. We could all use a few extra minutes to do something else (like get the pile of dirty dishes out of the sink) on Thanksgiving day!

      Reply
    3. Holly

      November 06, 2012 at 2:48 am

      Yay! I love that you made these rolls! They really are so good. Now I can see myself putting a batch together... problem is they always just get devoured before dinner! Thanks for the lovely write-up!

      Reply
      • Jess

        November 06, 2012 at 6:13 am

        Holly - So true! I really can imagine these disappearing before they ever make it to the table. Thanks for the great recipe - I will definitely make it again and again!

        Reply
    4. cookingrookie

      November 06, 2012 at 3:04 am

      5 stars
      Perfect rolls! And beautiful step by step photos. I love your cutting technique - I simply tear small pieces of dough and my rolls are all of different sizes 🙂

      Reply
    5. Lesa @Edesia's Notebook

      November 06, 2012 at 3:54 am

      Wow, I can't believe these only take an hour. I always use store-bought rolls on Thanksgiving, but I guess I need to get my butt in gear and start making some real ones! They are beautiful.

      Reply
    6. Claire @ Claire K Creations

      November 06, 2012 at 5:34 am

      My grandma would absolutely love these. Who doesn't love a soft, buttery roll?! It's my turn to host our little group Christmas party this year so maybe these will have to feature on the menu.

      Reply
    7. Lisa~~

      November 06, 2012 at 8:06 am

      I'm always impressed with people make breads, your rolls look amazing.

      If you haven't already, I'd love for you to check out my SRC entry: Thai Peanut Noodles with Chicken.

      Lisa~~

      Reply
    8. Delishhh

      November 06, 2012 at 11:14 pm

      These looks amazing - and your pictures are fantastic!

      Reply
    9. Karista

      November 06, 2012 at 11:27 pm

      5 stars
      This is my weakness. Buttery, yummy, dinner rolls. Perfect for Thanksgiving Jess! So beautiful they look like they came from a bakery. 🙂

      Reply
      • Jess

        November 07, 2012 at 3:51 pm

        Totally my weakness too, Karista. I have such a soft-spot for bread still warm from the oven.

        Reply
    10. sara

      November 07, 2012 at 3:58 am

      Love this recipe - so nice to have a dinner roll recipe that doesn't take hours! 🙂

      Reply
      • Jess

        November 07, 2012 at 3:45 pm

        Sara - I completely agree! It's so satisfying to make these yourself, but I love that this recipe takes so little effort.

        Reply
    11. Averie @ Averie Cooks

      November 07, 2012 at 6:26 am

      lovely! just saw them on FG and I have been on a big bread making kick too! I want one of these next!

      Reply
      • Jess

        November 07, 2012 at 3:44 pm

        Averie - you've got some awesome bread on your site - a number of them have been officially bookmarked for my holiday baking purposes!

        Reply
        • Aly

          October 22, 2017 at 2:49 pm

          5 stars
          Would it hurt for these rolls to proof a little longer?

          Reply
          • Jess

            November 02, 2017 at 1:30 pm

            Hi Aly - sorry for the delayed response. Perhaps you've already given this a try, but I don't think a little longer to proof would hurt the rolls. I've tried both putting them the fridge for a longer proof of a couple hours (I bring them out about 15 min before baking) and leaving them at room temp for about 30 minutes longer than the recipe calls for. Both have worked well. The recipe is fairly forgiving, so I think they'll turn out well even if they over-proof.

            Reply
            • Sherine

              December 30, 2018 at 12:36 pm

              5 stars
              Do you think i could make and or them in the pan in the evening and put them in the fridge to cook them in the morning?

            • Jess

              January 04, 2019 at 7:04 pm

              Hi Sherine - since these use fast acting yeast, I couldn't let them rise in the fridge overnight because they might over-rise and get too puffy. Instead, I'd put the pan in the freezer at night and let them defrost / come to room temp for about 2 hours before baking.

    12. Nerd With Taste

      November 07, 2012 at 5:28 pm

      I love butter rolls! Like, I literally DREAM about them in my sleep! And it's great, because they are good all year round... thanks! ~ nerdwithtaste.wordpress.com

      Reply
    13. sally @ sallys baking addiction

      November 08, 2012 at 3:23 am

      Jess - BEAUTIFUL rolls.. Simply exquisite. I love your photos. I draw so much inspiration from them! I plan to make my first bread EVER sometime soon 🙂

      Reply
    14. Joanne

      November 08, 2012 at 7:40 am

      These look wonderful! I love that they only take 1 hour!

      Reply
      • Jess

        November 08, 2012 at 8:47 am

        You would never know it by how tasty they are, but the speed of these is certainly their best feature!

        Reply
    15. Maureen

      November 08, 2012 at 1:36 pm

      5 stars
      Is there a better accompaniment to any meal with sauce or gravy than a soft buttery roll to mop it up? Beautiful rolls!

      Reply
    16. Kerin

      November 09, 2012 at 4:51 pm

      I have tried and failed so many times to make homemade dinner rolls. Can not wait to try this recipe!

      One question, can i make the dough in the morning and then bake later?

      Reply
      • Jess

        November 09, 2012 at 6:32 pm

        Kerin - I was curious about that myself, but didn't have a chance to try it. I think they might rise quite a bit because they use so much yeast, but if you put them straight in the fridge after rolling the dough into balls, I still think they would be good if they rested in the fridge for a few hours. If you try it - please let me know how it goes!

        Reply
      • Kerin

        November 20, 2012 at 2:21 am

        I made the dough and let it rise...after cutting and making the rolls, I let the pan sit on the counter covered for a few hours...no issues at all, everyone absolutely loved them!

        Reply
        • Jess

          November 20, 2012 at 6:43 am

          Kerin - that's great to know! I'm going to make these again on Thanksgiving, and was worried about the rise time being different than the first time I made them. It's good to know that they're not too temperamental. 😉

          Reply
      • Gunther

        November 03, 2019 at 9:04 pm

        4 stars
        Probably goes without saying, but don't make these with whole wheat without major adjustments. I should have had a second rise, but was in a time crunch. Major flop, but of no fault of this recipe.
        Flavor was good, but dense. For whole wheat, you'll need more water and more proofing time. Milk would probably help.
        4 stars as I would suggest a 2nd proof (even if using white flour), but I didn't use recipe as written.

        Reply
        • Jess

          November 05, 2019 at 8:20 am

          Gunther - thanks so much for your notes on this. I have it in my plans to develop a whole wheat version of these rolls, but as you know, changing from all purpose to whole wheat flour requires many adjustments to the recipe. There will be lots more testing involved before the whole wheat version goes live!

          Reply
    17. Valerie

      November 09, 2012 at 11:40 pm

      5 stars
      i just made these and they came out extraordinarily soft and fluffy!

      Reply
      • Jess

        November 10, 2012 at 7:29 pm

        Valerie - I'm so glad to hear it!

        Reply
    18. PolaM

      November 10, 2012 at 9:37 pm

      Wow! these look amazing! I would love to try them!

      Reply
    19. Peggy

      November 11, 2012 at 3:18 am

      What a wonderful pick for this months SRC! Going to keep these in mind for Thanksgiving, for sure =)

      Reply
    20. Susan

      November 24, 2012 at 12:06 pm

      I love cooking and baking, but I've always been afraid of yeast. I made these for Thanksgiving and they were so easy and sooooo good! I will be making these a lot!

      Reply
      • Jess

        November 24, 2012 at 3:34 pm

        Susan - I'm so glad to hear it!

        Reply
    21. Sumika

      December 05, 2012 at 8:44 pm

      I Looove rolls. or any carb!
      So... I DO have all the time today. I wanted to make this this morning and maybe put them in the fridge before I let them rise again the second time right before dinner??
      I know I could use any other more time consuming recipe, but I found yours and I really want to make them 🙂

      Reply
      • Jess

        December 05, 2012 at 11:47 pm

        Hi Sumika! I did this the second time I made them - I made these in the morning and put them right in the refrigerator. Once I pulled them out, they were pretty much ready to put in the oven - no need to do much of a second rise. These are pretty resilient, so try them with whatever time you have. Enjoy!

        Reply
    22. C. Beth

      December 13, 2012 at 10:55 pm

      These are fast becoming a staple at our house! By the way, I have put them in the fridge for the 2nd rise, and that worked great. I've also been using regular yeast since that's what I have. I just let it proof a bit longer, and increase the first rise time a little bit.

      Reply
      • Jess

        December 14, 2012 at 4:20 am

        They're a great stand-by dinner roll - we've made them many times since the first as well. Thanks so much for your note about refrigerating them for the first rise - this will definitely come in handy for making them a bit early next time!

        Reply
    23. Jenn

      December 24, 2012 at 9:53 am

      If I make the dough in the morning do I let it rise once and after the first rise if I cut the dough and put it into the baking dish can I put them in the fridge and just take the out and put them inthe oven when I ready to bake them? Or do I need to let them come to room temperature? I will be making these for Christmas eve!

      Reply
      • Jess

        December 26, 2012 at 10:36 pm

        Hi Jenn! I'm so sorry I missed your note before the holiday, but I hope these worked out for you! What did you end up doing? I probably would have removed them from the fridge and put them straight in the oven since they have so much yeast in the dough (they would probably do just fine without extra time to come to room temp), but I imagine either way would work.

        Reply
    24. Terri

      January 05, 2013 at 11:54 pm

      Jess, could I replace 2 cups of all-purpose flour with 2 cups of wheat flour?

      Reply
      • Jess

        January 06, 2013 at 9:44 am

        Terri, I haven't tried it, so I can't say for sure if it will work. With as much yeast as these have in them, they might still come out light and fluffy, even with some amount of whole wheat flour. It certainly would be worth experimenting with, and I'd love to hear how it turns out!

        Reply
    25. Ginger davidson

      March 17, 2013 at 9:10 am

      How can I make them if I don't have a mixer nd want o do them the old kneading way

      Reply
    26. Alyssa

      April 10, 2013 at 2:04 am

      I was just wondering if you could make these with Whole Wheat flour?

      Reply
      • Jess

        April 10, 2013 at 8:55 am

        I haven't tried that yet, Alyssa. You might try a mix of half whole wheat and half all purpose flour to test it. I'm afraid that they won't be as light and fluffy when made with whole wheat flour instead of all purpose, but I would imagine they'd still be good!

        Reply
    27. Melissa

      May 15, 2013 at 1:10 am

      I must say that these are absolutely the easiest and best tasting homemade dinner rolls ever! My family LOVED them.. They were so fluffy and buttery and tasted better then the rolls I have bought in the store.. My dad came to visit and I gave him a couple and he told me "next time I come don't get me cookies, just make me some more of these rolls" and coming from a guy that loves his cookies I knew they were a hit!! I will be making another batch this evening ... They are a MUST try, you won't be disappointed !

      Reply
      • Jess

        May 15, 2013 at 7:12 am

        Melissa - thanks so much for taking the time to stop by! These are a favorite in our house, so I'm so glad to hear they were in yours as well!

        Reply
    28. Rachel

      May 29, 2013 at 8:54 am

      These are incredible!!! They blew my go-to dinner roll recipe out of the water, and took about half the time. I realized at 5 that I needed rolls to go with dinner at 6...Googled "1 hour rolls" and voila. I think I ate seven of them 😉 These will be on the table quite often at my house. I might add a little white whole wheat next time to see how that works.

      Reply
      • Jess

        May 30, 2013 at 8:42 pm

        Rachel - I'm so glad they worked out! I make them all the time now - so easy. Do let me know how it goes with the whole wheat version!

        Reply
    29. Cyn

      July 13, 2013 at 11:32 pm

      This recipe ROCKS!
      I used half and half bread flour and AP flour. They turned out so soft and pillowy.
      I can't believe it took me less than 1.5hr from start to finish (gathering ingredients all the way to sitting down and chowing them).
      I might add a little more salt next time but that's about it.
      Thanks so much for sharing the recipe.

      Reply
      • Jess

        July 14, 2013 at 10:58 am

        So glad you liked them, Cyn! It's one of my favorites - and so fast.

        Reply
    30. Charlotte

      September 02, 2013 at 9:40 pm

      Wow- this is now my go-to recipe. This came out so soft and fluffy (not to mention buttery!) but I tripled the butter... I melted it, greased the pan with it, and rolled my rolls in it. After rising, I brushed the tops again. After baking, I brushed the tops again! I easily ate 2 in 1 serving. I added 1 tsp of garlic powder, just to see what would happen. OUT. OF. THIS. WORLD. So easy. So yummy. If a 13 year old can make this (me) and have it come out so heavenly, it's a win recipe. Yum. I think I'm gonna go sneak another bun.

      Reply
      • Jess

        September 02, 2013 at 9:41 pm

        Charlotte - thanks so much for your note!! I'm so glad they turned out - and I love that you added garlic powder - yum - I'll definitely try that next time!

        Reply
    31. lp

      September 26, 2013 at 9:41 pm

      Will these work the same if you do not have a stand up mixer?

      Reply
      • Jess

        September 30, 2013 at 6:20 am

        Hi LP - I haven't tried kneading them by hand, but I bet it would work!

        Reply
      • Melissa

        November 19, 2018 at 3:09 pm

        5 stars
        Yes they do, I was on vacation and my father in law wanted me to make him some but he didn't have a stand mixer so I had to knead them by hand in the HOT Arizona summer and they still came out great. Everyone loved them! Definitely worth the work!

        Reply
    32. Monica

      October 02, 2013 at 7:50 pm

      This sounds awesome - I've got to try it!

      Reply
    33. Andrea

      October 22, 2013 at 12:42 am

      just tried these, beautiful dough rolls came out so soft definitely will reuse recipe

      Reply
    34. Mamta

      October 26, 2013 at 11:33 am

      Dear Jess
      Tried out the dinner rolls, they came out great. Thanks a lot for the recipe.

      Reply
    35. Cynthia

      November 12, 2013 at 2:06 am

      I need to know what size ball to make these rolls.
      I've tried making bread and rolls in the past but
      they never turn out. I am getting ready to try these
      now. Sounds easy and the look delicious.

      Reply
      • Andrea

        November 21, 2013 at 7:44 pm

        my husband loves these so i have made them all different sizes from small to big loafs. if you follow the steps they come out great no matter what. cut them into 6 equal pieces than quarter those pieces and you'll have dinner roll size. good bakingQ

        Reply
    36. angela

      November 24, 2013 at 5:39 am

      Could you freeze these and make them ahead of time?

      Reply
      • Jess

        November 24, 2013 at 10:52 pm

        Angela, I often make a batch of these and freeze the ones we don't eat right away. I defrost them completely at room temperature and then bake them just long enough to heat through.

        If you know you're going to freeze the whole batch, I really think it would work to cover them tightly in the baking pan and freeze the whole thing before you bake them. Just let the entire pan come all the way to room temp before you bake the rolls. These are best within a few hours after they come out of the oven.

        Reply
        • Kathy

          November 24, 2019 at 1:24 pm

          I have made this so many times and they are delicious. I want to try to freeze them after I cook them. Are they as good as fresh out of the oven?

          Reply
          • Jess

            November 24, 2019 at 4:18 pm

            Kathy - I actually think they are very good even reheated after cooking. I'll make a batch and freeze the leftovers and then reheat in the microwave (on defrost setting) or oven. I just left you a separate note because my favorite way to freeze is to let them rise first, but freeze before baking.

            Reply
    37. Heather

      November 25, 2013 at 4:45 am

      These are fantastic. As I'm coming back here to make them a third time I had to stop and say what a great recipe. Thanks so much!

      Reply
    38. ROY

      November 27, 2013 at 8:58 pm

      THESE WERE THE VERY BEST ROLLS THAT I HAVE EVER HAD AND YES I EVEN MADE THEM MYSELF. NOT BAD FOR A GUY WHO DOES NOT COOK OFTEN. THANKS JESS FOR HELPING ME OUT.

      Reply
    39. krish

      December 24, 2013 at 5:45 pm

      omg!!!! thank u so much....this was the first time i baked it with instant yeast and they came out so nyc n fluffy........thank u so so so much.....though it burnt a bit at d bottom bcoz of my carelessness :p but still they were awesome...!!!

      Reply
    40. Jenn

      December 26, 2013 at 6:35 am

      Thank you so much for sharing this recipe! I was in a pinch today because I forgot to pick up frozen rolls for our Christmas dinner. I did a quick Google search and came across your posting. These rolls are amazing! So much better than the frozen rolls I usually buy....and just as easy. Thanks again!

      Reply
    41. Andrea

      February 13, 2014 at 12:33 am

      Have made this more times than i can count perfect everytime! this recipe never disapoints i've also made them into loafs by only splitting dough in half and still amaizing.

      Reply
    42. Marise

      March 02, 2014 at 11:00 pm

      WoW! the rolls are delicious and the cook up there in the photo, who is brushing butter on the rolls.....sure is skinny! -inspite of making and eating home made rolls!

      Reply
    43. Sian Lunt

      March 05, 2014 at 4:49 pm

      Thank you, thank you, thank you. I have been looking for a fail safe fluffy white roll recipe I could actually bake for ages. I tried making these by hand last night (after work since it is such a quick recipe) and they came out perfect!

      You are awesome!

      Reply
    44. Tiffany

      April 15, 2014 at 12:21 pm

      I don't have a stand mixer, would this be a hard recipe to mix by hand?

      Reply
    45. Hoor Al-Sammarraie

      May 05, 2014 at 11:43 am

      My momma told me to make those at 10 pm because she didn't have any bread to make my siblings' school lunch. On oh good Lord, they taste so good and are so fluffy even though they might seem dense. Thanks a bunch <3

      Reply
    46. Heather

      June 15, 2014 at 12:08 am

      I've commented before, but I had to come back and say, you know, you can shape these differently and get wonderful hot dog and hamburger rolls, too. Don't skip the butter and salt at the end for those.

      Reply
    47. Gayle

      July 22, 2014 at 2:52 am

      Made these rolls a couple weeks ago and my kids and grandkids loved them. My bread loving son has requested them several times since and will be thrilled to see them at dinner. Great recipe!

      Reply
    48. Andrea

      August 31, 2014 at 1:36 pm

      Hello! I'm just curious about the sugar in them...can I sub that for honey? Or regular sugar? I'm not sure about the physics on baking...is the sugar for flavor (can I skip it?) or is it necessary for the actual bread to let's say ...rise?
      Thank you!

      Reply
      • Jess

        September 10, 2014 at 7:01 pm

        Andrea - you can certainly substitute honey or any other sweetener. You're right though - you'll need some form of sugar to encourage the yeast to rise.

        Reply
    49. Mae

      September 01, 2014 at 3:15 am

      Amazing! And amazingly easy! I have made other rolls and these were the best. None left. Thank you so much for the recipe!

      Reply
    50. Kwilder

      October 14, 2014 at 2:52 am

      I absolutely never respond to these posts but I had to this time. These are by for the very best yeast rolls that I've ever made and I've tried quite a few. :)) My family adored these will become a family heirloom recipe to be passed down for generations.

      Reply
    51. Pamela

      January 09, 2015 at 8:40 pm

      Thanks for sharing this recipe! I made it using dairy free ingredients and they were delicious! Making them again today but as hot dog buns. Not sure how they will turn out as buns but they were amazing as rolls.

      Yummy stuff!

      Reply
      • Jess

        January 12, 2015 at 4:50 pm

        I bet these would be great as hot dog buns - what a great idea, Pamela!

        Reply
        • Pamela

          February 18, 2015 at 4:06 pm

          Just wanted to follow up with you. I have made these several times as hot dog buns and hamburger buns. My family gobbles them up. Made the hot dog buns again last night and after they ate, they ate a bun on their own! I don't add the topping for buns because of the size but they are amazing with or without the buttery topping. Thanks again. I'm going to try this as a loaf of bread too! With my son having a dairy and soy allergy, it's so hard finding bread for him. This is so quick and easy to whip up. I wasn't feeling well yesterday and still made these because they're so simple. x

          Reply
    52. SM Young

      February 01, 2015 at 8:18 am

      These are great! The taste and texture reminds me of the rolls my grandmother would make! I would definitely recommend these to anyone!

      Reply
      • Jess

        February 01, 2015 at 8:48 am

        Thanks so much for letting me know - I think I love them so much because they remind me of rolls my grandmother used to make as well!

        Reply
    53. Emma

      June 07, 2015 at 2:12 pm

      These could not be more delicious!!!! They take so little time, yet I think they may possibly be the best bread rolls I have ever tasted! I've made these multiple times already and plan on making them many more!

      Reply
    54. Ariel Beal

      April 01, 2016 at 1:07 pm

      WOW.

      I was desperate to make some tasty buns today as my home was a bread desert. I didn't have any fancy ingredients, and am baking impaired. I found thus recipe off google by chance.

      Even though I don't have a mixer, had to hand knead this, and my yeast was ULTRA sketchy, they turned out A M A Z I N G. Better than store bought.

      I'm bookmarking this link, and never using another Rd iOS again.

      Thank you!!!!

      Reply
    55. Randi

      July 14, 2016 at 9:52 pm

      5 stars
      I made these rolls tonight, hand kneaded too, they were absolutely perfect, I won't ever need another recipe, and I have tried lots. It's my first time on your website and I am so thrilled I found it! I want to try all of your recipes! I also enjoy your blog.
      Thankyou! Love from Canada!

      Reply
      • Jess

        July 15, 2016 at 8:05 pm

        Randi - I'm so glad you liked the rolls! Thanks so much for letting me know!

        Reply
    56. Sarah Gucciardo

      October 24, 2016 at 8:24 pm

      5 stars
      So I just finished making these for dinner tonight. I recently quit my job to take care of our newborn baby. So now I'm trying to save money wherever I can...

      Home cooked meals...here I come...

      I can cook decently enough, however baking is not my forte.

      But in the name of saving money for the first time in my life I made yeast rolls. I was terrified, I second guess everything I was doing and voila, Thea golden delicious buttery babies came hot and fresh out of the oven!

      These are better than Mrs. Shuberts rolls! And if I can make them, anyone can!

      Thank you!

      Reply
      • Jess

        October 26, 2016 at 12:19 pm

        Sarah - congratulations on the new baby AND your new gig as a full-time mom! Baking is not my forte either, but a few simple go-to recipes have completely turned my baking routine around. Thanks so much for your sweet note - good luck with future home cooking projects!

        Reply
    57. Paige

      November 23, 2016 at 2:49 pm

      We made your one hour cinnamon rolls this week and I thought, "I bet it can make this dough, and use it as dinner rolls too", glad to know you had the same idea!

      Paige
      https://thehappyflammily.com

      Reply
    58. Mel

      February 13, 2017 at 4:24 pm

      5 stars
      These are simple but amazing and tasty!

      Reply
    59. Suze

      April 21, 2017 at 2:58 am

      These are the easiest and best rolls we have made. I'm getting the hang of making them and each time they get better and better. My husband always made the bread in our house, now I'm the bread winner! Thanks so much for such an easy recipe!

      Reply
    60. Glamour

      July 18, 2017 at 8:23 am

      I tried these, they were perfect! Thank you so much!

      Reply
    61. George

      November 02, 2017 at 6:22 am

      5 stars
      Sooooooooo good!!!

      I needed a quick dinner roll for the meal I was making for my wife and I and found this little gem of a recipe! SO quick and easy! Admittedly, I did modify a bit by simply using Rapid Rise put directly into (all) the dry ingredients and then adding the water while mixing, but it turned out (I'm guessing) just as good! I needed to prove a bit longer since my house was so cold, but the texture and flavor were to die for. I think I had 2 before dinner, 3 with dinner, and 2 for snack afterward 🙂 My wife liked them so much she told me to bookmark the page so I could make them again (and again... and again!) Super easy, super awesome! Thanks for the recipe!

      Reply
      • Jess

        November 02, 2017 at 1:25 pm

        Awesome! So glad you liked them George! These have saved many a last minute meal for us over the years. I'll have to try it with your shortcut though!

        Reply
    62. Tulan

      November 14, 2017 at 10:07 pm

      I made these rolls one hour ago. Fantastic!!! A big hit with my family.

      I am going to make two dozen for the veterinarian office tomorrow. I take the vet office baked goods through out the year because it is a fantastic group of caring people who give so much to the community.

      Thank you for sharing this great recipe.

      Reply
      • Jess

        November 18, 2017 at 9:39 am

        Tulan - what a wonderful thing to do! I'm so glad you enjoyed these and will be able to share them with such a wonderful group of people.

        Reply
    63. Sally Martin

      November 18, 2017 at 8:28 am

      Scan these be made up and frozen before baking? Traveling for thanksgiving so would like to let them thaw, rise and bake at location. Thanks!! Sally

      Reply
      • Jess

        November 18, 2017 at 9:34 am

        Hi Sally! I've made them this way with great success. I let them rise for about 30 minutes before freezing, then let them defrost / rise before baking. Just don't forget to bring the butter to brush over top - that's key!

        Reply
    64. Narda Dixon

      November 21, 2017 at 7:56 pm

      5 stars
      WOW...been looking for an easy dinner roll recipes for years. This is the one. Light and buttery, EASY. My go to recipe from now on. Thank you!!!

      Reply
      • Frank

        November 23, 2017 at 9:42 am

        Thanks, Narda! Hope you enjoy! 🙂

        Reply
    65. Betty

      November 22, 2017 at 11:01 pm

      I followed the recipe but my yeast water isn’t creamy. It’s been five minutes.

      Reply
      • Frank

        November 23, 2017 at 9:38 am

        Betty, I would check and make sure the yeast is new. Sometimes if the yeast is too old, it dies. If it is new yeast, just proceed with the recipe and you should be fine. 🙂

        Reply
    66. Sydney Melson

      November 23, 2017 at 12:40 pm

      5 stars
      Best dinner rolls I’ve ever made! Definitely going to be my go to recipe for rolls!

      Reply
    67. Jess

      December 14, 2017 at 9:48 am

      Hi Kaylen - I'm so sorry to hear that. Can you tell me which direction confused you?

      Reply
    68. Kristin

      January 12, 2018 at 8:50 pm

      These were soooo good!! I don’t usually like rolls at all, but wanted to make some sort of bread quickly for dinner and decided to give them a try. The salt and butter on top really added to them. They were so light and soft. I may make them again this weekend. Just make sure you don’t over-bake them, otherwise they may dry out and loose their airy texture.

      Reply
      • Jess

        January 29, 2018 at 12:31 pm

        So glad you liked them Kristin and thanks so much for your note! Great point - this is a recipe to really watch for over-baking. If baked just right, they're my all-time favorite rolls.

        Reply
    69. Kimmola

      February 03, 2018 at 11:26 pm

      Tried making dinner rolls 3 times but the results were disastrous. I think the dough was too thick, not properly kneaded ( I used a stand mixer with the dough hook). My dough wasn’t smooth nor supple. I left the dough kneading in the mixer for a while so I don’t even know what went wrong! All I know is that it was a total disaster. I really wanna learn to make dinner rolls but I’m too traumatized to attempt it again.

      Ps- I followed the recipe of a renowned YouTube food blogger to the T.

      Reply
      • Jess

        February 20, 2018 at 9:25 am

        Hi Kimmola - I'm not sure what might have gone wrong. Was the YouTube blogger featuring the exact same recipe? Perhaps it was a different version?

        Many issues with bread stem from the fact that the yeast has gone bad. Yeast is super sensitive and sometimes is even bad when you buy it from the store and use it right away. If you feel up for trying it again, I'd definitely recommend first getting a new batch of yeast. It can definitely take some time to master bread baking, but I promise this is a great recipe with which to hone your skills! I hope you'll give it another try at some point.

        Reply
    70. Nick Mueller

      February 11, 2018 at 8:29 pm

      5 stars
      I am a professional Chef = I needed a quick recipe in a pinch - this is a wonderful recipe - my customers were thrilled - and I was so proud to serve these. I baked them close together and "Top Split" them with a knife to use them as miniature buns for an appetizer sized fried clam roll. They were perfect and delicious!

      Thank you so much!

      Reply
      • Jess

        February 20, 2018 at 9:16 am

        What a compliment Nick! Thanks so much for letting me know! These do always seem to impress, but if they pass the chef test, that's the real deal. P.S. yum - that appetizer sounds SO good.

        Reply
        • Nick Mueller

          March 05, 2018 at 11:52 am

          5 stars
          Thank You Jess! They really are superb. We made them again for a different use this time, and they were received so very well. What a great recipe! I see a lot of questions about whole wheat, which I am curious about too - I will let You know my results!

          Best Wishes - NIck

          Reply
    71. Stephanie Debus

      March 04, 2018 at 12:12 pm

      I made these rolls and they were extremely delicious although they turned out quite dense inspite of that they disappeared in record time. I'm not sure what I did wrong because I followed the recipe exactly as written. Any ideas on what happened?

      Reply
      • Jess

        March 05, 2018 at 10:10 am

        Hi Stephanie. I often find that dense rolls / breads are a result of using too much flour. If you didn't add any extra flour, you might try decreasing the amount you use by 1/4 cup next time. There are so many factors that affect bread, your environment and ingredients may just require that the recipe needs a bit of tweaking. I've never had these turn out dense, so perhaps that will do the trick. Thanks so much for writing in!

        Reply
    72. Beth

      March 12, 2018 at 7:13 pm

      5 stars
      Perfect!

      Reply
    73. carie

      March 28, 2018 at 3:39 pm

      Can this be made by hand without using a mixer?

      Reply
    74. Carrie Twine

      April 10, 2018 at 6:36 pm

      5 stars
      These were great! I tried them just now. I can never EVER make yeast rolls. This is the first time I've ever had them work well. THANKS!

      Reply
      • Frank

        April 16, 2018 at 10:51 pm

        Nice! They really are so easy and we hear from many folks that they are able to add these little beauties to their repertoire. 🙂

        Reply
    75. Vijaya

      June 19, 2018 at 3:05 am

      5 stars
      Hi from kathmandu, nepal. I tried out the receipe came out super, however crust was white how to get light brown crust. Advise.

      Reply
      • Jess

        June 28, 2018 at 9:18 am

        Hi Vijaya - did you do the brush of butter over the top of the crust? If the rolls otherwise turned out good, I'd recommend just turning on the broiler for about a minute at the end of cooking. Keep a close eye on them so they don't burn, but that should give them a nice golden crust. Perhaps it has to do with the altitude there in Kathmandu. (We had so hoped to make it to Nepal when we lived in Thailand, but never did - saving it for a future trip!)

        Reply
    76. shaedee

      July 25, 2018 at 8:18 pm

      5 stars
      literally made this recipe on accident thinking it was a different one i used the week prior & now i'm like "other recipe, who?" these are the literal best, i was so shocked with how amazing these turned out that my mouth fell open and with the scalding pan still in hand walked it over to the living room to show my husband and even he was impressed! they are a family favorite of ours now. my toddler looooooves mama's bread. thank you so much for sharing this super quick & simple & BOMB A** recipe for fluffy, buttery rolls!

      Reply
    77. Biviji

      September 10, 2018 at 11:06 am

      Your recipe uses about 525 ml of water for 500 GM's of floor. Are we using too much water.

      Reply
    78. LISA BIGON

      September 12, 2018 at 8:57 pm

      5 stars
      Sorry, I got to the party late but I'm a cook from way back and these are, hands-down, some of the best and quickest rolls I've ever made. I love your tips for making them turn out right and followed the directions to the letter. They were exceptional. I wish I had taken a picture of the finished rolls but, unfortunately, Hubby and son grabbed them straight from the pan, right out of the oven! Talk about 'hot rolls'....they were devoured without any additional butter. They were spongy and light inside, golden brown outside and had a yeasty aroma that just was amazing. Excellent job, Girl! These are a home run!! Thanks!

      Reply
      • Jess

        September 19, 2018 at 3:20 pm

        YAy! So glad you liked them Lisa! They're definitely a favorite of ours too, and hot out of the oven is hard to beat!

        Reply
    79. Allena Whittaker

      October 08, 2018 at 12:08 am

      Hi there! Made these for Thanksgiving dinner today and they had a lovely pillowy texture and great taste. I split the batch in half and froze a dozen, but I am wondering how long you think they will last in the freezer for? I froze them after the second rise. I am hoping they make it to Christmas (2.5 months away) thanks for the great recipe!

      Reply
      • Jess

        October 27, 2018 at 4:33 pm

        If you wrapped them up tightly, I definitely think they'll make it to Christmas, Allena!

        Reply
    80. Katie

      October 17, 2018 at 7:22 pm

      5 stars
      I just made these tonight. It took about 8 min longer to cook, but wow! So delicious and fast! So soft! I'm sold! 💕

      Reply
      • Jess

        October 27, 2018 at 4:28 pm

        So glad you liked them Katie!

        Reply
    81. aya

      October 26, 2018 at 4:05 am

      how much the water in gram? please help thanks

      Reply
    82. aya

      October 27, 2018 at 11:08 pm

      thanks for replying another comment but not mine btw😂👌😁

      Reply
    83. Lorena Wood

      November 12, 2018 at 7:10 pm

      5 stars
      Just made these and ate them. I used about 1 C. wheat flower and rest white. Awesome, my daughter is in love! Were great with beef barley squash soup. I used the mixer, but you can do this by hand. I mixed up butter, parsley and salt for the toping.

      Reply
      • Jess

        November 19, 2018 at 11:28 am

        Thanks so much for sharing that substitution Lorena - I love getting a little extra whole wheat action into our diets - I'll definitely try it with the wheat flour.

        Reply
    84. Richard

      November 21, 2018 at 4:55 pm

      5 stars
      Simply easy and delicious! dinner rolls recipe. The rolls came out perfectly. Easy 5 stars.

      Reply
      • Frank

        November 27, 2018 at 9:01 pm

        Glad you liked them!

        Reply
    85. April

      December 23, 2018 at 5:02 pm

      5 stars
      I just made these rolls and they are the absolute best! I just can’t believe I did it! I am no baker, and I want to double this recipe. Can I just double the ingredients & use the same times? This was my first time using yeast, so I literally have no clue what I’m doing!

      Reply
      • Jess

        December 26, 2018 at 10:33 am

        Hi April! So glad it worked out! It's intimidating baking with yeast the first time, so congratulations! Glad you'll try it again. Yes - I've doubled this recipe, and I just doubled all of the ingredients. Everything will be the same, but I would recommend dividing the dough between two baking pans so that they cook evenly.

        Reply
    86. Jaroslsw

      January 22, 2019 at 7:41 pm

      I have made these three times now, once with 1/2 cup milk instead of all water. I prefer all water. Well I suspect my instant yeast may not be up to snuff - I got it at an ethnic store and even added more, waited longer to proof and for the dough to rise but it still doesnt look like the photos. The finished product is still tasty and I have a toaster oven which had a proofing cycle. One can set it in 5 degree increments from 85-115. So this last time I measured everything super carefully and I ended up with pretty sticky dough. These really didn’t rise despite adding another Tbsp of yeast. Where did I go wrong? Thanks

      Reply
      • Jess

        January 29, 2019 at 9:33 am

        I'm so curious as to what might have gone wrong here. I've never had trouble with these rising. Did you end up getting some new instant yeast? If dough doesn't rise, I'm with you - I usually suspect the yeast is the problem before anything else. Also just be sure that what you got was instant / fast-acting yeast.

        Reply
        • Nick

          January 29, 2019 at 12:27 pm

          5 stars
          Also - make sure that you are not adding the salt too early - Jess' recipe is near bullet-proof - we use it regularly in our professional kitchen with great success every time. I would add the salt on top of the flour in the second step - then mix. They really are fantastic rolls - thanks again Jess!

          Reply
          • Jess

            January 29, 2019 at 12:33 pm

            Oh Nick - thanks so much for chiming in! That's a great point. I'm going to add a note in the recipe now to flag that for others.

            Reply
    87. Ryan

      October 12, 2019 at 5:56 pm

      5 stars
      Unreal

      Reply
    88. Regina

      March 07, 2020 at 11:54 am

      5 stars
      These rolls are awesome!! I have made them several times. I do swap out the dairy butter for vegan butter, which works perfectly. Thanks for such an easy and yummy recipe! 🙂

      Reply
      • Jess

        March 09, 2020 at 10:39 am

        Thanks so much Regina! Glad to know that the vegan butter swap works well!

        Reply
    89. khuyến mãi casino

      September 10, 2020 at 11:21 am

      Thanks so much Regina

      Reply
    90. ho hieu

      September 14, 2020 at 10:25 pm

      Also – make sure that you are not adding the salt too early – Jess’ recipe is near bullet-proof
      https://nhacaionline.com/khuyen-mai-ca-cuoc/casino/

      Reply
    91. Aubrey

      November 11, 2020 at 5:32 pm

      5 stars
      Awesome recipe! Followed the recipe exactly but made 12 larger sized rolls instead of 24. They turned out perfect.

      Reply
    92. Silvana

      November 25, 2020 at 6:11 am

      Hi,
      I am so excited to make these rolls but I only have regular yeast not rapid rise. Can the regular yeast still work?

      Reply
      • Jess Smith

        November 25, 2020 at 8:37 am

        Yes! It should still work just fine as written. You'll need adjust the rise time for both rises. I'd guess that they will take about twice as long to rise. Keep an eye on the dough and make sure that it is round, puffy and doubled in size after the first rise. In the second rise, the dough balls should be nearly touching.

        Reply
    93. Terri Herman

      January 31, 2021 at 5:13 pm

      Haven’t tried these yet but was looking for a recipe that did not use eggs, did use instant yeast & in a stand mixer. Only question: bread flour? Can that be used rather than all purpose? Looking forward to trying these! Also-read through all the comments & wow! Quite a positive bunch! Thanks!

      Reply
      • Jess Smith

        February 04, 2021 at 6:52 am

        Hi Terri - sorry for the delay! Yes - these work great with bread flour, but there's no need to seek out out just for this recipe. I find that the texture is spot-on just using regular AP. Just made them last night - they're definitely a favorite at our house!

        Reply
    94. Anna

      March 11, 2022 at 6:27 pm

      5 stars
      Needed a no milk bun recipe and this worked great. I used bread flour because it's what I had. Thanks for sharing.

      Reply
      • Jess Smith

        March 12, 2022 at 1:25 pm

        Great! So glad you liked it, and always good to know that bread flour worked here!

        Reply

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