Big Soft and Fluffy One-Hour Dinner Rolls


Where have these rolls been all my life?? Seriously I’ve been waiting around hours for dough to rise when all along I could have had these rolls that can be ready, yes ready in one hour! This recipe is now going to be my go-to roll recipe, no doubt. They are just the way a dinner rolls should be, big, soft and perfectly fluffy. And they have this delicious melt-in-your mouth buttery flavor. They would make your mom and grandma proud.

One Hour Dinner Rolls | Cooking Classy

I’ve been sharing so many soup recipes lately and realized I need share some sort of easy bread recipe to go along with them. Seriously, fall and winter meals don’t get much butter than a hearty bowl of warm soup and a hot roll fresh from the oven. Comfort food at it’s finest.

If you want more rolls, or if you’d rather they were a bit smaller you could definitely cut them into smaller portions (I might do 5 rows of 4, and shape into a rectangle instead of a square to cut). But in my mind I’m thinking we each just always have two rolls at my house, so instead I’ll just make them bigger. Dinner rolls are usually fairly small so I just decided to make them the size I think their soft, tender goodness deserves.

The first few times you make them it may take a little bit longer than 1 hour, maybe 1 hour 15 minutes but once you get the hang of it they’ll be a breeze to make.


Want to pin this recipe for later? Follow link HERE.

One Hour Dinner Rolls | Cooking Classy


One-Hour Dinner Rolls

Yield: 15 rolls

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour


  • 3 3/4 - 4 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 Tbsp rapid rise yeast
  • 1 1/2 tsp salt
  • 3/4 cup cool water
  • 2/3 cup milk
  • 4 Tbsp unsalted butter , diced into 1 Tbsp pieces, plus more for tops
  • 1 1/2 tsp lemon juice


  1. Preheat oven to 180 degrees. In the bowl of an electric stand mixer whisk together 4 cups flour, sugar, yeast and salt.
  2. To a medium bowl add water, milk and butter and heat in microwave on HIGH power until it reaches 115 degrees on a thermometer, about 1 minute 15 seconds. Stir to partially melt butter (you just want to make sure it's softened through).
  3. Pour milk mixture into dry mixture in bowl of electric stand mixer along with lemon juice. Set mixer with a hook attachment then set mixer on low speed and gradually increase to medium-low, knead about 3 - 4 minutes until smooth and elastic while adding additional flour as necessary (dough should be lightly sticky but manageable).
  4. Cover bowl tightly with plastic wrap and rest 5 minutes. Meanwhile butter a 13 by 9-inch baking dish.
  5. Drop dough onto a lightly floured surface. Shape into an evenly level square, about 9 by 9-inches. Cut into 16 equal portions (don't have to be exact). Shape dough into 15 balls, while using excess dough from the 16th portion to add to smaller rounds as needed, and place shaped dough portions into prepared baking dish.
  6. Dampen hands with water and brush tops of dough with the water (just so they don't dry while rising in oven). Transfer to oven, close oven and turn oven off, allow rolls to rise 20 minutes (don't open oven door). Remove from oven and preheat oven to 375 degrees (this should take about 5 minutes, so just allow rolls to rest on counter while oven preheats).
  7. Bake in preheated oven 14 - 16 minutes until tops are golden brown. Remove from oven and run the top of a stick of butter along tops of rolls just to coat. Serve warm. Store in an airtight container (I recommend rewarming cool rolls in microwave for best results.
  8. Recipe source: Cooking Classy

One Hour Dinner Rolls | Cooking Classy One Hour Dinner Rolls | Cooking Classy One Hour Dinner Rolls | Cooking Classy One Hour Dinner Rolls | Cooking Classy One Hour Dinner Rolls | Cooking Classy One Hour Dinner Rolls | Cooking ClassyOne Hour Dinner Rolls | Cooking Classy One Hour Dinner Rolls | Cooking Classy One Hour Dinner Rolls | Cooking Classy


  • Laura (Tutti Dolci): Gorgeous rolls, who needs dinner when you have these? :) October 26, 2014 at 4:29pm Reply

    • Jaclyn: Exactly my thoughts :). Thanks Laura! October 26, 2014 at 6:15pm Reply

      • Beverly Newton: Is it possible too double this recipe? I need 30 or so dinner rolls . I would like to know if I can just double everything on the recipe? July 4, 2017 at 7:00pm Reply

        • Jaclyn: Yes as long as you are using two pans it should double just fine. July 5, 2017 at 9:34am Reply

          • Beverly Newton: I have to try them again they were a little dense. Must have done something wrong July 5, 2017 at 9:55am

  • Averie @ Averie Cooks: Omg one hour. WAY too dangerous! I don’t ‘need’ these big beauties in my life in one hour, I don’t love cardio that much….but they’re so worth it :) Love them! pinned and love that in-post link to the pin/collage! Great idea! October 26, 2014 at 6:13pm Reply

    • Jaclyn: Thanks Averie :)! October 26, 2014 at 6:15pm Reply

  • Teresa: These look so wonderful. I’ve never heard of using lemon juice in a bread recipe before. Interesting. October 26, 2014 at 6:25pm Reply

    • Jaclyn: I used it as an aid for the yeast. It also offers light flavor too. I hope you try them and love them! October 27, 2014 at 12:17am Reply

      • nona: I think it is used to sour the milk instead of having to buy buttermilk. January 12, 2015 at 10:55am Reply

        • Bobby: Exactly right November 20, 2016 at 7:43am Reply

          • Susan: Actually one flour company has printed on their bag that if you use 1 Tbsp lemon juice for every 4-5 cups of flour your bread will rise more :) December 9, 2016 at 3:23pm

        • Jeana: I’ll add vinegar to sour my milk, because I cannot do lemon flavor. But I think you’re exactly right. :) February 25, 2017 at 11:27pm Reply

      • Crystal: Can I use the recipe without the Lemon juice? February 22, 2016 at 12:57pm Reply

        • Jaclyn: Yes but you may want to let it rise just a few minutes longer because the lemon juice assists with the yeast to help it rise just hint faster. It also adds just a hint of flavor (similar to if you added in some buttermilk) so if you do want to try it in the future I’d recommend it. February 22, 2016 at 5:12pm Reply

          • sandra: wouldnt vinegar be the same,i dont like the taste of January 25, 2017 at 7:15am

          • John: No vinegar is not a coplete substitute as the low vitamin c content in lemon juice contributes to the yeast growth as much as the low acidity April 15, 2017 at 1:41pm

  • Julia @ Sprinkled With Jules: Wow 1 hour only?! This is amazing. Definitely pinning this for later! October 26, 2014 at 7:10pm Reply

  • Chelsea: I would love to make these for dinner tonight! However, i dont have a stand mixer , is there a way to mix without stand mixer that will work just as well? Also i have dry active yeast in my cubbord – will that work or does it have to say fast acting? Thanks :) October 27, 2014 at 8:07am Reply

    • Jaclyn: You could definitely knead the dough by hand it will just take a bit longer. And I would definitely use the fast acting yeast for this recipe. I hope you love them! October 27, 2014 at 5:19pm Reply

    • Ecko: Another blogger has this one-hour recipe (minus the lemon juice)
      and she uses active dry yeast with “hot” water. So perhaps the rapid rise instant type of yeast is better coupled with cool water, while the active dry with hotter water.
      What do you think Jacyln? :) November 9, 2014 at 11:01pm Reply

      • Jaclyn: As far as I know you never want water or any other liquid over 115 degrees blended with yeast because it has the potential to kill the yeast. And I think the highly active yeast is the best for these one hour rolls because it offers more rise in a short period of time otherwise you’d likely end up with less fluffy more dense rolls. I’m not a professional but this are just the things I’ve learned over the years from baking. Oh and the water is listed as cool in the recipe but it is warmed in the microwave before adding to the mixture :). November 10, 2014 at 11:59am Reply

        • Dionne: Hi! I only have active dry yeast and following this recipe doesn’t allow the yeast to “dissolve” it has to be used with warm liquid to get it going… I tried this with the active and it didn’t dissolve I can still see the yeast after its been mixed and kneaded :( so will have to try again adding the yeast to the warmed liquid! Thanks!! December 6, 2014 at 1:39pm Reply

  • Nancy: These rolls are gorgeous. I can’t wait to make them, but I have a question about the oven temp for raising the dough — 180. Is that C or F? (I see that the baking temp of 375 appears to be F.) Thanks. October 27, 2014 at 10:19am Reply

    • K: Fahrenheit. At 180 degrees you just want the dough to be warm, not to bake! July 23, 2016 at 6:25pm Reply

  • Sue: I just tried these and they were done in just over 1 hour. The only problem I had are they are a bit heavy and doughy I think I’ll try 3 1/2 c and work up to 4 cups. They still tasted too good. Taste testing took up half the buns between my husband and me. lol And they are still warm. October 27, 2014 at 1:06pm Reply

    • Jaclyn: Thanks for your feedback Sue! I adjusted it slightly in the recipe. I would just recommend to be careful not to pack the flour when measuring. Thanks for your comment! October 27, 2014 at 2:54pm Reply

      • Farah: Agree with Sue’s comments. The first time I tried it with 3.75 cups AP flour (533 grammes), they were a little heavy. The second time I tried it with 3.5 cups AP flour (497 grammes), they turned out perfect, light and fluffy. Kids were delighted. Thanks for the great recipe and tips! :) – Cheers, Farha July 4, 2015 at 12:43am Reply

      • Farah: Agree with Sue’s comments. The first time I tried it with 3.75 cups AP flour (533 grammes), they were a little heavy. The second time I tried it with 3.5 cups AP flour (497 grammes), they turned out perfect, light and fluffy. The kids were delighted. Thanks for the great recipe and tips! :) – Cheers, Farha July 4, 2015 at 12:43am Reply

  • Sandra: the recipe says preheat oven to 180º, is that celsius? if so, would that be about 350º F? just want to make sure. October 27, 2014 at 1:31pm Reply

    • Sandra: OH, Nevermind, I just re-read the recipe, and I see below that it says bake 375º…. so the 180 is F. Got it now!!! Thanks!! October 27, 2014 at 1:35pm Reply

      • Jaclyn: Yes that’s correct it’s in Fahrenheit. I hope you love them! October 27, 2014 at 5:16pm Reply

  • Shari Kelley: These look incredible, Jaclyn! I made your breadsticks this week, and they turned out great. We loved them. I need practice rolling them though, as they looked more like bony fingers!:) I think I need to try these rolls next. October 27, 2014 at 3:21pm Reply

    • Jaclyn: I’m so glad you liked the breadsticks recipe Shari! Thanks for letting me know :)! October 27, 2014 at 5:17pm Reply

  • Rachel @ Bakerita: These look sooo soft and delicious, and I love that they only take 1 hour! Pinned! October 27, 2014 at 4:33pm Reply

  • Kelley @ Chef Savvy: Soft fluffy dinner rolls? I’m in! Perfect for the upcoming holidays. October 27, 2014 at 5:43pm Reply

  • Hailey @ Tasteful Cuisine: I love homemade rolls but don’t make them very often because of the time it takes to make them. This one hour recipe would be perfect! October 27, 2014 at 7:02pm Reply

  • Jessica @ A Kitchen Addiction: There isn’t much better than fresh from the oven dinner rolls! October 28, 2014 at 3:31pm Reply

  • Shelly: Can almost smell those luscious rolls great photos! Will definitely try. :) October 28, 2014 at 7:20pm Reply

  • Rebecca Cathrine: YUM! October 29, 2014 at 4:44am Reply

  • Kayle (The Cooking Actress): LIFE CHANGING!!! I cannot wait to make these! October 30, 2014 at 9:38am Reply

  • Lora: These look amazing. Do you know if you can freeze the dough to use later? November 2, 2014 at 4:29am Reply

    • Jaclyn: I think should be just fine. December 8, 2014 at 9:41pm Reply

  • sara: YUM. These look AMAZING! So need to try some. :) November 5, 2014 at 11:44am Reply

  • Lisa: Would homemade almond milk work just as well or does it have to be whole milk? November 7, 2014 at 9:38am Reply

    • Jaclyn: Almond milk should work just fine. December 8, 2014 at 9:51pm Reply

  • Linda: Hi, i just made these rolls and they were delicious!! one of the best breads ive ever eaten. They didnt last, as soon as they were out of the oven, they were gone. My family loved them. I kneaded it by hand because i dont have a stand mixer so ended up adding a little less flour then written and it was great. Thanks so much for the recipe! :) :) November 8, 2014 at 3:17am Reply

  • Sherri S.: Could these rolls be made ahead of time and then frozen unbaked until you needed them? I’m trying to get a lot of my holiday prep done ahead of time. November 9, 2014 at 8:11am Reply

  • Sinduja: It’s quite a cool day here in Colorado. I tried these rolls and OMG they are the most amazingly soft,fluffy and easy to make rolls I have had. Thanks for such an awesome and keeper of a recipe!!!! November 9, 2014 at 11:52am Reply

    • Jaclyn: I’m so glad you liked the recipe Sinduja! Thanks for leaving a review! November 9, 2014 at 12:01pm Reply

  • L: made these last week and they were delicious! Going to be making them again today but was wondering if they can be made with whole wheat flour?? Thanks! November 11, 2014 at 2:41pm Reply

    • Jaclyn: I would recommend using half wheat and half white, if you wanted to try 100% whole wheat I would add vital wheat gluten. I hope you love them! November 11, 2014 at 4:48pm Reply

    • nasihamaria: my new favorite recipe! I made them tonight with half ap flour and half Trader josef white whole wheat flour. I also did an egg wash and some sesame seeds on top. They were delicious! They had the nuttiness of whole wheat but still kept their fluffy softness. I highly recommend if you are a whole wheat fan. March 1, 2015 at 8:29pm Reply

  • Maija: Michelle Duggar has a similar recipe on their family’s site- I use it regularly! Her recipe uses shortening instead of butter, no milk, and no lemon juice. My family loves it, I just didn’t tell my husband where I found it (he can’t stand 19 Kids & Counting, while I’m a non-discriminatory recipe user- if her 19 kids like it, my 2 might! lol) I look forward to trying this one next time for some variety! November 11, 2014 at 6:59pm Reply

  • Donna Crisp: What is the fat content of the milk you use? November 11, 2014 at 8:52pm Reply

    • Jaclyn: I just use 2% but anything other than skim will work. December 8, 2014 at 10:45pm Reply

  • Dave: I made them a bit bigger (14 rolls) and put on parchment paper on cookie sheet, but we’re a bit dense. Should I use less than 4 cups of flour (was nice and sticky) or let rise in bowl or on pan a bit longer? November 12, 2014 at 12:06pm Reply

    • Dave: Also can I use convection? Or just regular bake. If convection I could double the recipe and use 2 racks November 12, 2014 at 12:28pm Reply

    • Jaclyn: I’d try both, a little less flour and a little longer rise and that should help. December 8, 2014 at 10:44pm Reply

  • Tracy: I made these and they turned out exactly
    As pictured and were a perfect consistency.
    They are delicious and hold nicely for days!
    Is there a way to prepare recipe and keep in refrigerator overnight
    Before baking? November 13, 2014 at 8:34am Reply

    • Jaclyn: I’d imagine it would be fine to just let the dough rise at room temp for a bit then refrigerate. Remove punch down, shape, let rest until puffy then bake. Hope that helps! I’m so glad you loved them! November 13, 2014 at 4:56pm Reply

      • Donna: I was wondering the same thing so I did a test run last night. I went ahead and shaped and did the first rise then let them cool, covered and put in fridge overnight. This morning I took them out, let them sit about 30 minutes and then baked at 375 for 15 minutes. That wasn’t quite long enough, so I added another 3 minutes and they are perfect! As a side note, I reduced the water by 1/4 cup and added an egg. November 23, 2014 at 7:11am Reply

  • Maria: I never leave comments on blogs, but I have to make an exception! Just to tell you that I made these rolls for dinner tonight and they turned out perfect! My family went crazy over them and they tasted great! This will be my go to roll recipe from now on and I followed the recipe to a T. Thank you for sharing a great recipe. November 13, 2014 at 5:35pm Reply

  • Susan: Great rolls – perfect for Thanksgiving dinner! I baked a batch last week-end and froze the leftovers. When defrosted and reheated in the microwave a few days later, they were just as good. So I plan on making a couple of batches ahead of time for Thanksgiving and defrosting and reheating for dinner. I suspect the rolls will be as delicious as ever, and definitely much better than package rolls. Thanks for a great recipe. November 19, 2014 at 11:51am Reply

  • Delores: Just made the rolls, of course I had to try one, they tasted doughy, I even baked them a couple more minutes. Now sure what happened. November 20, 2014 at 3:23pm Reply

  • Jen: I have packets of yeast on hand. Would one packet be enough? November 20, 2014 at 4:41pm Reply

    • Jaclyn: It should but you night just need to add maybe 5 – 10 minutes more to the rise time since it’s 3/4 tsp less. November 21, 2014 at 12:40am Reply

  • Shwetha: Hi Jaclyn,

    I made these rolls and they turned out amazing. They were incredibly soft and fluffy and pillow-y. And for those of you who are concerned about the lemon – you can’t tell that there is lemon in it!
    Thanks for sharing.I’ve bookmarked a ton of recipes to make from your wonderful blog:) November 22, 2014 at 9:40am Reply

    • Jaclyn: I’m so happy to hear you liked them Shwetha! Thanks so much for your review! November 27, 2014 at 12:49am Reply

  • john riggs: Why no eggs in bread? November 22, 2014 at 2:19pm Reply

  • Diane: I’ve made these and they are delicious! Thanks for the step-by-step tutorial. November 26, 2014 at 9:59am Reply

    • Jaclyn: I’m so happy to hear you liked them Diane as well as the tutorial! Thanks for your feedback! November 26, 2014 at 10:01am Reply

  • clm: I made these rolls and they’re delicious. My biggest complaint is that they turned out very dense. I was hopping for a lighter airy roll. Did I do something wrong?

    I live in CA where the humidity is about 5% right now which could be a factor, but I don’t know how to fix it. Do I just need to let them rise longer than the given 20 mins?

    I also do not have a stand mixer so I did it by hand, is it possibly I didn’t mix long enough?

    Thanks for any input! Hoping to make these for tomorrow, last night was just a test run. November 26, 2014 at 11:24am Reply

    • Jaclyn: I would probably knead a bit longer and let rise a bit longer, the rise will be the biggest factor in determining how fluffy the end result will be so just make sure they puff up well. November 27, 2014 at 12:18am Reply

  • These are AMAZING. My first time making rolls from scratch. For Thanksgiving dinner tomorrow. I, too, only bought 1 packet of yeast (2.25 T) and they still turned out great. We tested one tonight. My only regret is that I didn’t TRIPLE the recipe!!! I may have to make more tomorrow morning! November 26, 2014 at 8:52pm Reply

    • Jaclyn: I’m so glad you liked them Amanda! November 27, 2014 at 12:10am Reply

  • Tracy: I made these for Thanksgiving and they were SO easy and SO good! My family raved at my professional rolls! I think I am stuck bringing these to every family dinner now – but I don’t mind one bit! Yum Yum! December 5, 2014 at 12:43pm Reply

    • Jaclyn: I’m so glad everyone liked them :)! Thanks for your comment! December 8, 2014 at 10:16pm Reply

  • Dionne: Tried again! I added my dry active yeast and half the sugar to the warm liquid and activated the yeast! Now they look perfect! December 6, 2014 at 2:36pm Reply

    • Jaclyn: Great! Happy to hear it! December 6, 2014 at 7:44pm Reply

  • Cheri Ward: Made these last night. But had to add a combo of mild and butter and water. So dry. Might be because we are in the mountains. Didnt rise very well. But they are very tasty. Family is still enjoying them. December 15, 2014 at 12:40pm Reply

  • Chris: Absolutely fabulous recipe…will be giving the next batch a longer rise time for a lighter fluffier texture, but not changing anything else….thanks so much December 15, 2014 at 7:38pm Reply

  • Les: I was wondering if I could substitute 1 1/2 cups of all purpose flour with whole wheat? I’m guessing I would have a denser dinner roll. December 22, 2014 at 9:29pm Reply

  • les: Can I substitute 1½ cup of whole wheat flour for regular all purpose for whole wheat rolls? December 24, 2014 at 5:10pm Reply

    • Jaclyn: I’d imagine it would be fine, you may just need to let them rise a little bit longer. December 24, 2014 at 5:11pm Reply

  • mel: came out really heavy December 26, 2014 at 11:42am Reply

    • Jaclyn: I’d recommend a longer rise and a little less flour if you try again. Sorry that happened! December 26, 2014 at 8:40pm Reply

  • Stephanie: I made these yesterday evening, now I had just woken up and made another batch! They were amazing. My brother drooled. I really recommend sprinkling them with some coarse sea salt after the butter on top. Truly delicious! December 27, 2014 at 4:13am Reply

  • Noreern: I just made these rolls. I didn,t have any lemon so I followed the recipe and omitted lemon juice. The rolls turned out perfect and will beome my “go to” recipe for rolls, quick & easy & yummy!!! December 28, 2014 at 1:42pm Reply

  • Raya: I know some recipes shouldn’t be doubled, is this one of them? If I double it should I make any changes or would it be best to make two separate batches. Thanks in advance. December 29, 2014 at 10:33am Reply

    • Jaclyn: I would probably do two separate batches if doubling this recipe. It might work fine to double but to be safe I’d just do two separate. December 29, 2014 at 8:16pm Reply

      • Raya: Thnx for the tip! I made the rolls tonight and they tasted GREAT. Didn’t really look like the picture though. They are kind of doughy (yeasty?) but very big and fluffy. They rose really well. Should they be doughy or more like a classic dinner or hawaiian roll? Also, I added more than 4 cups of flour because the dough was very sticky. December 30, 2014 at 10:43pm Reply

        • Jaclyn: They shouldn’t be very doughy and heavy more like a dinner roll, so I’d try to add a little less flour next time if possible. Dough should be slightly sticky. December 31, 2014 at 2:19pm Reply

  • Tami: I made these tonight to accompany a home made soup. They turned out really good! I just wish they had browned on the top like yours…gotta love a gas oven. I did have to let them rise a few minutes longer and bake a few minutes more just to get ‘some’ color on the roll. However, the rolls turned out tasty, big, and fluffy like yours =). I also couldn’t believe how fast they were to put together. Thanks for sharing! December 30, 2014 at 5:59pm Reply

  • Kathy: Is rapid rise yeast and quick rise yeat the same? Will quick rise yeast work? Thank you January 1, 2015 at 10:27am Reply

    • Jaclyn: Yes they are the same. Hope you love these! January 1, 2015 at 2:34pm Reply

  • bill: Warming cold rolls in a microwave is NOT the best way. Nuking them makes them rubbery and chewy. I always put them in a foil pan covered with foil and heat them a short time at about 400 deg. in the regular oven. They come out just like fresh baked instead of rubbery. January 1, 2015 at 11:23pm Reply

  • Amber: These were fantastic I made them last night and was so impressed with how simple and delicious these were! I was wondering if this recipe doubles or triples well? January 14, 2015 at 12:55pm Reply

    • Jaclyn: I can’t say for sure since I haven’t tried but if it can fit in your mixer I imagine it would double fine. I’m so glad you liked them! January 14, 2015 at 5:44pm Reply

  • emily: Just made these and they are amazing. However this is not a one hour recipe. It is a quick recipe but it took in all about an hour and a half. This is for sure a go to for my house from now on. Also I omitted to lemon juice (only because I have none) and they are perfect. January 16, 2015 at 5:39pm Reply

    • Gina: I was wondering what chemical action the lemon juice may have on the dough. Do you have any idea? January 25, 2016 at 2:21pm Reply

  • William: I have made these several times now and the whole family loves them. I get requests from the kids for them all the time now. Great and simple recipe. After letting them rise in the oven I have let them rest while I prepare the rest of our dinner and put them in last minute to make sure we get them hot out of the oven. They rise even more resting and we get even bigger fluffier rolls. January 18, 2015 at 1:59pm Reply

  • Joan: I made these rolls a few days ago and they turned out great! After I cut the dough into 16 pieces, they seemed a little small to me so I ended up making 12 rolls. My husband and I both love this recipe. I especially love how quickly they can be made. I am going to play around with the dough some and see if I can make cinnamon rolls out of it. Thanks for a wonderful recipe, Jaclyn! January 19, 2015 at 7:06am Reply

  • Lena: Wow! They actually turned out perfect. I’m really surprise because so many recipes don’t work like they say. Thank you. January 21, 2015 at 3:09pm Reply

  • Laura: Oh my word. You have CHANGED my life! Made these tonight… so in love! January 21, 2015 at 8:28pm Reply

  • Amanda: Has anyone tried substituting coconut spread for butter & coconut milk for milk? Maybe I could use shortening instead of coconut spread. My daughter is allergic to dairy & we are on orders to strictly avoid all dairy. Any advice for me? Thank you in advance for any help! February 3, 2015 at 5:14pm Reply

  • Molly: Mine look nothing like yours but they’re still delicious! ;p February 7, 2015 at 2:46am Reply

  • Joanna: I made these rolls today, they turned out fantastic! I found this website by doing a Google search for dinner rolls and was attracted to this recipe in particular as it could be made quickly, (it was already 4pm & I wanted them to go with our dinner). I don’t have a mixer so I kneaded the dough by hand for only 5 mins. I also nearly had a misshap when I heated the oven to 180 degrees centigrade (as I live in the UK) but fortunately I realised before any damage was done and cooled the oven down to 85 degrees centigrade (180 degrees farenheight as billed)!

    They taste great and I’m astonished how quickly I made them. Thank you for the recipe, it will be a favourite in our home for years to come! February 12, 2015 at 2:19pm Reply

    • Jaclyn: I’m so glad you liked them Joanna! February 12, 2015 at 5:46pm Reply

  • kandyce: I’m searching for an easy loaf of bread recipe like this recipe. I would love to make a loaf following this recipe bc I loved the taste of these rolls. How long would you suggest cooking a loaf and would I use the same temperature? I did this roll recipe for thanksgiving and Christmas and everyone loved it. Thank you for sharing!! February 14, 2015 at 1:56pm Reply

  • Shawn: I just made these and they turned out pretty good but they didn’t rise nearly as much as what shown in the picture. The finished roll is a lot less risen then the picture. I am not experienced in baking bread. What is it that made them not rises as high. I used dry yeast and I just bought it, so I know it’s not old. Did I maybe overmix?

    Also, this says to use all purpose flour. Wouldn’t bread flour make them more light and fluffy? February 16, 2015 at 10:21am Reply

  • Claire: These were yummy. I made them in 2 pie plates and gave half away and had half for my family for dinner tonight. Thanks for the recipe! I see my sister averie is a fan too. :) February 16, 2015 at 5:46pm Reply

    • Jaclyn: So great to hear Claire (and Averie) :)! February 18, 2015 at 1:38pm Reply

  • Stephane: Been baking for 35 years, and have tried just about everything there is to try. Lemon juice as an acid in bread was something that I would never think would work…Well, I was wrong. wow, nice buns!! February 17, 2015 at 12:36pm Reply

  • Nidhi: Hi am dying to make these rolls but being a newbie baker can you please tell me if the temperature mentioned is for a regular oven or fan assisted one. Thanks. February 21, 2015 at 11:22am Reply

    • Jaclyn: The temp listed is for a regular oven. Hope you love them! March 19, 2015 at 9:49pm Reply

  • Joan: These are the best rolls ever!!! I love how easy they are to make, plus how delicious they are, especially smeared with real butter and honey…yummy!! I also made cinnamon rolls out of the same dough and they turned out just as delicious! This will be my ‘go to’ recipe for both dinner rolls and cinnamon rolls. Thank you so much for sharing this with us!! February 24, 2015 at 1:55pm Reply

  • Greg: Maybe I’m doing something wrong, but these rolls take at least 30-40min to cook at 375. Otherwise they’re great! February 26, 2015 at 12:18pm Reply

  • eva: They came out just like the photos and we’re wonderful. Great photos and recipe and my yeast roll loving husband thanks you! March 25, 2015 at 12:52pm Reply

    • Jaclyn: I’m happy to hear they were enjoyed Eva! Thanks for your review! March 25, 2015 at 7:00pm Reply

  • cheree: Before yesterday I had never even attempted to make a bread other than French bread or cinnamon buns. Your recipe was insanely easy and fast and reliable, and i plan on making more today, just because. they made perfect buns for pulled pork sliders. thank you!! March 26, 2015 at 7:41am Reply

  • Smita: Thank you very much for sharing the recipe and detailed instructions. It was my first attempt and I am absolutely thrilled with the results. Needless to say, I will be making them frequently. I also experimented with stuffing boiled egg in a few rolls and baked them next morning for breakfast. They turned out amazing too. I have a question though, is there any way to reduce sugar without affecting the final result? March 28, 2015 at 7:57am Reply

    • Jaclyn: It would be just fine to reduce the sugar. I’m glad you liked them! April 20, 2015 at 11:56am Reply

      • Linda: Can I make this in the morning and bake them tomorrow evening and can I add extra sugar January 17, 2017 at 3:52pm Reply

  • Dusty Lawson: These are great, fast, easy and oh tasty. I am using this recipe for six giant burger buns. I’ll never buy rolls again! March 28, 2015 at 10:08am Reply

  • Jodi: I have been baking for many years. That said, this was the first recipe I’ve made that really only took 1 hour! And they were absolutely delicious! We ate half of them right away. Froze the other half, and ate them later in the month. They freeze great, reheat great — this is truly an awesome recipe! April 3, 2015 at 7:19pm Reply

    • Jaclyn: I’m so glad you like this recipe Jodi! Thanks so much for your review! April 4, 2015 at 2:57pm Reply

  • Christine: These rolls are for real, people. Made these for the first time today for Easter. My first time using yeast (bc using yeast scared me!). They were perfect, easy and delish. About to write it down for the family cookbook, so these will be now be “THE” rolls. Thank you so much for this great recipe, Jaclyn! And loved that you included pictures! April 5, 2015 at 5:41pm Reply

    • Jaclyn: I’m so glad you liked them Christine! I love your review :)! Thanks! April 7, 2015 at 11:10pm Reply

  • Peggy: The best rolls ever. Been looking for something like these forever. They remind me of the big rolls the lunch ladies made in high school many many years ago…. My family loved them, I have already made 2 batches! So simple! April 6, 2015 at 10:08am Reply

    • Jaclyn: I’m so happy to hear your family loved them Peggy! Thanks for leaving a review! April 6, 2015 at 6:22pm Reply

  • Logzor: If you don’t have an electric stand mixer this recipe also works great using a dough blade on a large food processor. The dough only needs to knead 1-2 minutes using this method. April 27, 2015 at 3:15pm Reply

    • Jaclyn: Thanks for the tip! April 27, 2015 at 4:12pm Reply

  • KayB: Just a little confused…….your oven temp is 180 C, your milk mix temp is 115 degrees(?) but then you say not to mix yeast with anything over 100…. And you refer to inches when you suggest a pan size, so are most of your measurements imperial? ‘Scuse me, Aussie, so used to metric! I can easily enough convert as long as I know which measurement. Thanks for the recipe! April 28, 2015 at 1:08am Reply

    • Jaclyn: The yeast can be mixed with anything to 115, then if it’s instant yeast in a different recipe it can be mixed with anything to 130. Sorry for the confusion. April 28, 2015 at 10:27am Reply

  • KayB: Oops, now I have worked out, all imperial temps, sorry! Rolls worked out OK even though I heated my milk mix higher than suggested, just lucky I guess! April 28, 2015 at 1:24am Reply

    • Jaclyn: I’m glad they turned out for you :)! April 28, 2015 at 10:27am Reply

  • Ari: Hello Dear, I’m from Mexico city, today try to make this recipe, but my rolls are hard, they are not soft or spongy. What could go wrong?
    You have a tip for next time ? May 4, 2015 at 12:17pm Reply

    • Jaclyn: It sounds like a few things could have happened, the yeast may have not worked properly is my best bet (it could be old or didn’t activate well), or you may need to cut back on the amount of flour you add and let them rise a little longer. Sorry they didn’t turn out for you!! I hope next time they are perfect! June 2, 2015 at 8:06pm Reply

  • Rebekah Evans: Amazing! I’ve made these rolls 3 times now, and they turn out sooooo delicious every time! May 13, 2015 at 3:44pm Reply

  • D: These look amazing !!!! Can’t wait to try them. One thing I don’t understand tho, is why the lemon juice? May 15, 2015 at 5:06pm Reply

    • Jaclyn: It assists the yeast in helping with a quick rise. May 15, 2015 at 10:59pm Reply

  • Joan: Have to say AGAIN how much I love this recipe! What else could you want in a roll recipe? It’s simple, fast, and sooo good!! My husband loves these things. I’ve also made the best cinnamon rolls using this dough. This is my favorite ‘go to’ roll recipe. Thank you again for sharing it with us! May 16, 2015 at 8:42am Reply

    • Jaclyn: Thanks so much for leaving another comment Joan :)! I’m so glad you liked them so much!! May 17, 2015 at 11:00am Reply

  • Faye Killian: Jaclyn. have you ever tried spreading the dough in the pan itself instead of on counter and cutting in pan? I kind of like the shape of square rolls. I haven’t made rolls yet but plan on trying soon. May 30, 2015 at 2:50pm Reply

    • Jaclyn: I haven’t, if you do you’ll have to let me know how it goes :). July 2, 2015 at 11:38pm Reply

  • Karen: Tried these today can not believe the outcome- absolutely fantastic!!! Thank you so much for sharing this recipe! June 4, 2015 at 1:01am Reply

    • Jaclyn: You’re very welcome! Thanks for the thanks, I’m glad you enjoyed them Karen! June 6, 2015 at 11:12pm Reply

  • Jennifer: made these tonight and they were wonderful! However I didn’t have lemon juice so I used apple cider vinegar but just used half as much as the recipe calls for and it worked great! June 10, 2015 at 5:44pm Reply

  • Rajitha: Hi!!! I followed your recipe and made my 1st batch three days ago. The rolls are soft and yummy even my husband couldn’t believed i made it. Thanks for sharing such a great recipe!!!! June 15, 2015 at 2:24pm Reply

  • pris: lovely. im going to try making them June 24, 2015 at 7:56am Reply

  • Susan: Love this recipe! We’ve been making rolls with it for at least 8 months. Last month I ordered a USA Pan 13″ Pullman loaf pan and began making loaf bread with this recipe…needless to say, it makes one perfect loaf! The loaf slices easily for making sandwiches. The loaf keeps for 4-5 days, if it lass that long!! (I make all of our bread, i don’t buy ready made bread) July 2, 2015 at 11:07am Reply

    • Jaclyn: Thanks so much for the great review Susan! July 7, 2015 at 11:14am Reply

  • Anne: Miracle Rolls!
    I teach so have little time for baking during the school year. This summer, I’ve been baking bread several times a week. Until today, the results have ranged from “fine” to “nice try”. Today, the hottest stickiest day of summer, I wanted something fast, and would settle for “okay” results. MIRACLE!!! In one hour, I had the most beautiful, soft, gloriously delicious rolls I’ve ever made. The baking angels sang! This will become a staple at our house as even during the school year I have an hour! THANK YOU for this fabulous recipe! July 9, 2015 at 8:51pm Reply

    • Jaclyn: I love this review! Thanks so much Anne! July 14, 2015 at 5:35pm Reply

  • Shana: Can I use coconut milk instead of whole milk? July 12, 2015 at 2:02pm Reply

    • Jaclyn: Yes if you don’t mind a coconut-y flavor. August 30, 2015 at 3:36pm Reply

  • KateNicole: Does all purpose flour really work with these rolls or should you use self rising or bread flour? July 17, 2015 at 9:38am Reply

    • Jaclyn: I use all-purpose but bread flour would be great too. July 21, 2015 at 11:05pm Reply

  • tj: I can’t seem to my rolls or bread fluffy. I don’t have a mixer, and add the ingredients by hand. I knead for about ten minutes, and let them rise, then shape, and rise again. But my rolls and bread is always coming out with the the texture of cornbread. I don’t separate the dry from the liquid before hand. I add yeast to warm water with sugar added, let e yeast eat a bit, whisk in the the flour a few tblspns at a time to keep it smooth, then when it thinkens enough, I knead it for about five minutes. After it has risen and I shape it, then it baked. It comes out more like cornbread, ,fluffy dinner rolls. What am I doing wrong? September 6, 2015 at 9:44am Reply

  • Math: Hi I don’t have something to measure is 3/4cups and so could you tell me the recipe in grams September 6, 2015 at 11:42am Reply

    • Brenda: Use 1/2 cup plus 1/4 cup to make 3/4 cup. December 9, 2015 at 6:06pm Reply

  • AJ: I tried your recipe to the letter for the first time tonight and HOLY COW! It turned out just like you said for me! :D Everytime I’ve tried new recipes lately they’ve been — in my opinion — epic fails. But these were awesome and I just want to say THANK YOU for my new go-to recipe for rolls. :) Oh, this was thee fastest I’ve EVER made yeast bread! lol September 21, 2015 at 2:46am Reply

  • Hollan: If I’m out of lemons could I substitute a white vinegar in its place? September 23, 2015 at 2:18pm Reply

    • Jaclyn: That should work fine. I hope you love them! September 23, 2015 at 7:08pm Reply

  • Wanda: Should the flour be sifted? September 27, 2015 at 2:29pm Reply

    • Jaclyn: No sifting is necessary for this recipe. September 27, 2015 at 10:31pm Reply

  • June: I only have active dry yeast. Can I still use it for this recipe ? And what the step I need to do instead ? October 4, 2015 at 10:18pm Reply

    • Jaclyn: That would work fine but it will take longer to rise. You’ll need to proof it first with some of the water and a 1/2 tsp of sugar, and warm the water instead of using cool (110 – 115). Then mix in with other ingredients. Hope you love them! October 5, 2015 at 1:12pm Reply

  • Barbara: Hi, I just made this rolls! Definitely the best rolls recipe ever! A KEEPER! Thank you for sharing! Barbara from Slovenia, EU October 11, 2015 at 3:02am Reply

  • Diane: These rolls are amazing! Light, fluffy and SO easy to make. The only thing I changed is halving the recipe making 8 rolls for just my husband and me. (I used 1 3/4 cups of flour for half a recipe and it was perfect) I will be trying your crescent dinner roll recipe next. Thanks! October 13, 2015 at 12:06pm Reply

  • Mary: These were so good! I couldn’t stop eating them. Definitely couldn’t even tell that they didn’t take hours to prepare. Thanks :) October 18, 2015 at 5:49pm Reply

  • lani: i made clover rolls out of this recipe. i had some dough left over soi rolled it out, poured some melted butter over it then sprinkled cinnaman sugar over that and rolled it up. cut into 6 thick pieces and put in a bread pan. made some conf. sugar glaze for the top and poof! cinnamon rolls! October 20, 2015 at 11:27am Reply

  • Chandra: I was looking for a dinner roll recipe to use during the holidays. I tried the Amazing rolls but I am not sure what I did wrong they came out very doughy I mean really bad had to throw them out. So I tried the 1 hour rolls tonight and they came out perfect! My family loved them, my husband said they reminded him of his grandmothers! I will be making them for Thanksgiving. Thanks again for sharing a great recipe! November 2, 2015 at 4:50pm Reply

  • Tracy Quinn: I just made these and they turned out beautiful I didn’t have rapid rise yeast so I dissolved regular yeast in the warm liquid then added the chunks of butter. They turned out very light and airy. Delicious. Next time I will use the rapid rise yeast. I agree with you they will probably rise higher. Very good recipe November 5, 2015 at 2:34pm Reply

  • Theresa: Hey, just wanted to say that my husband was impressed when he found out I made them. Told me they looked like restaurant quality and that I definitely need to make them again. He joked about giving me all the food (including his steak) on his plate and just eating the rolls for dinner. He also said they didn’t need butter, jam, or apple butter. I accidentally added all the salt before realizing it called for unsalted butter, and I only had instant dry yeast which I’m not sure if it’s the same or not. They turned out wonderfully and will be made a lot from now on. I tend to forget about bread until it’s time to start dinner and have a 10 month old who keeps me busy and more scatterbrained than normal so these are perfect because I can start them first and then start on dinner to have it all ready at the same time. November 13, 2015 at 10:10am Reply

  • Stephanie: I thought these were going to be too good to be true… they were not! So simple and DELICIOUS! My husband’s eyes looked like a kid on Christmas morning when he saw what came out of the oven. Will be making these in the future! Thank you for sharing! November 16, 2015 at 8:53pm Reply

  • Franny D: I cannot express how much I love these rolls! I make them with part whole wheat flour. Maybe a third. My family raves. Thank you for such a great recipes! November 23, 2015 at 4:18pm Reply

  • Rob: is it the amount of flour that determines how dense the rolls are? or how long they are kneaded? and doesnt less flour make the dough too sticky? thanks November 23, 2015 at 5:23pm Reply

  • Lindsey: I love these!! Could I make 24 rolls instead of 15 by making them smaller? If so should I use same size pan, cook time, and temperature? Thanks!! November 23, 2015 at 7:00pm Reply

    • Fields: Hey Lins..Happy Turkey Day.. just last nite in a glass pyrex 9×13 pan, I was able to get 24 total rolls not skimpy at all and turned out awesome!:-)
      Ive noticed on posts here, you can double this recipe. I’ve personally not done that just thought I’d pass this 411 on to you. Hope this helps. :-) November 25, 2015 at 10:15am Reply

  • Fields: I didnt think falling in love was an option @ my age but guess what?!?-I did, its wonderful & its with your rolls Jac!!! LOL!! Thanksgiving is 2morrow & its my job to bring “my yeast rolls.” No problem ;-) Already told our matriarch its your recipe;-) BIG ? 4U:

    1. CAN YOUR ROLLS BE MADE TODAY & STILL BE DELICIOUS 2MORROW? ( To include all risings and baking as well? Our Thanksgiving is lunch @ 1:00p.m.
    3. B/c I live in the carriage house, all I have to do is walk up the driveway to the main house. Its starting to get cold here, IF I DID THAT, WOULD THE ROLLS “FALL” B/C OF THE WEATHER OR THE JOSTLING OF THE ROLLS IN THE PAN DURING MY WALK?

    Im not sure how to do this and they be a success. Your rolls are the winner for sure! If for any reason Jac doesnt make it to the site today, please advise me here if youve been in the same dilemma and how you remedied your situation.

    I cant thank you enough for your time & advice; I know how busy you are. Again thank you so very much.

    Amelia VA November 25, 2015 at 9:59am Reply

  • Monica: Can i freeze he dough?? I would like make them today to be ready to put in the oven for thanksgiving day.
    Thanks!! November 25, 2015 at 11:07am Reply

  • Tina Romero: This is the second time I’ll make these rolls – they were so awesome and easy. Thank you for a fantastic recipe! November 26, 2015 at 3:51pm Reply

  • Kristine: Why have warm and cool milk in the ingredients when the directions doesnt say when to add which. November 26, 2015 at 5:30pm Reply

  • Monica: Is instant dried yeast the same as rapid rise yeast? November 26, 2015 at 7:10pm Reply

    • Jaclyn: No the instant doesn’t rise as quickly as the rapid rise does but they can both be mixed in without proofing. If you have the instant you’ll just have to wait longer for them to rise. November 26, 2015 at 9:11pm Reply

  • Claire: Delicious perfect so easy to make rolls. The only change I made was to double the recipe for more rolls. I started with 7 cups of flour and sprinkled in about another half cup in the mixer. They were so light and fluffy. I have been trying to find a recipe for rolls similar to my grandmother’s much loved rolls. Everyone agreed these hit the mark. This will be my recipe to pass down to my kids. November 27, 2015 at 9:06am Reply

  • Andrea Franklin: I just made these for our Thanksgiving and they were delicious. 500 grams flour (4 cups) and measured the liquids’ temperature to make sure it was 115 degrees. Followed directions and sure enough perfect. Thank you for posting this recipe! Happy holidays! :) November 27, 2015 at 12:04pm Reply

  • Andrea Franklin: I made these for Thanksgiving and everyone devoured them. I used 500 grams of flour and made sure liquid temp was 115 degrees; make sure to take temperature! I made one batch without measuring temp of the liquids and result was not good. Oops! Lesson learned. Thank you for this recipe. Your directions were great for us. No problems here. Happy holidays! November 27, 2015 at 1:10pm Reply

  • dee: Is this photo of the fluffy rolls perfect, or what? I can’t stop staring at that photo. Look at it…you can see such great details in those rolls!

    Good recipes begin with good photos because our first bite is with our eyes.

    Great job, Jaclyn. December 4, 2015 at 3:25am Reply

  • dina: Hi Jaclyn, just to alert you this recipe cannot be pinned. It has a blocked menu that pops up that says it might lead to spam. December 6, 2015 at 10:54am Reply

    • Jaclyn: Yeah my account and like 10 other food bloggers account suddenly got marked as spam over the weekend. It’s been a major problem! I hope they get if fixed soon. Thanks for letting me know though, I appreciate it! December 6, 2015 at 12:10pm Reply

  • Komal: Hi jaclyn, try different recipes for baking but non turned out good for me so gave up baking completely. Today accidentally found your recipe and tried same day it 11:00 pm in uk and my rolls are absolutely gorgeous. Thanks for such an instant recipe. Just had bit of confusion on temperature as I understand Celsius but you measure in Fahrenheit also 1 cup for non baker could be any cup but actually it 57g. All this was explained to me by my colleagues. Just a advice it would be great if you could include proper measures in your recipe for people like me with no baking background. And thanks a lot for sharing an excellent recipe it on my top favourites. December 9, 2015 at 4:29pm Reply

  • Brenda: You can also put a pan of boiling water onto the lower rack of the oven as they are raising to keep them from getting dried out. It acts like a miniature “proofer”! I always do mine that way! December 9, 2015 at 6:04pm Reply

  • Kelleigh: I’ve made these rolls over and over again since I found this recipe last year for Thanksgiving! I usually store them in a ziplock bag in the fridge but then they get sort of hard. I’m wondering how long I can store them on the kitchen counter in a storage container since they’re so fresh? It’s Sunday and I plan I taking them to a potluck on Wednesday.

    Thank you! December 13, 2015 at 3:58pm Reply

  • Kate Nicole: Does all purpose flour work that well or would it be better to use self rising flour/bread flour? December 22, 2015 at 9:58pm Reply

  • Allison Davis: I made these for Thanksgiving and they were a hit! Thank you for sharing this marvelous recipe with the world! I’m working on four batches for the holidays… Merry Christmas! December 23, 2015 at 3:56pm Reply

  • susan: I just made these and they turned out great. Love the recipe! We will be eating them for Christmas dinner, so on two days. Should I freeze them? Thanks! December 23, 2015 at 10:48pm Reply

    • Jaclyn: I would probably just keep them in the fridge and rewarm them. Glad you liked them! Merry Christmas! December 24, 2015 at 9:29pm Reply

  • Anita: I made these rolls and they turned out perfect….a little crunchy on the outside and soft and fluffy on the inside…I added just a tad more lemon juice and I have to say….great taste. Im going to make cinnamon rolls with this recipe sometime soon! December 25, 2015 at 2:36pm Reply

  • Claire: I have just made these and I’m gutted they didn’t turn out right. They’re really heavy and didn’t seen to rise or cook properly in the middle :( where did i go wrong??? December 28, 2015 at 11:47am Reply

  • Jessica: Thank you!!! These have become my fav recipe. My family devours them! January 1, 2016 at 1:51pm Reply

  • Nancy domenici: Tried the recipe and followed it as written but the rolls came out doughy and hard. Did not rise properly either January 5, 2016 at 1:26pm Reply

  • Dayna: Perfect recipe! I used 3 3/4 cups flour, and bread machine yeast. I was pleasantly surprised how good these really are! January 6, 2016 at 2:21pm Reply

  • Reggie R.: I made these bread today but I tweaked it to taste like our Filipino Pandesal. I used our ingredients but used some of the process here because I could never get my pandesal right. It was a success. My wife and my growned up kids ate them today with baked chicken marinara. It was soooo good. Thanks for the recipe. January 22, 2016 at 6:57pm Reply

  • Kirsten: This is my second time making these….they turn out perfectly both times….I will continue to keep this in my recipe arsenal! The whole family wants me to make these in bulk, I would freeze and save some but they get eaten before I can even attempt it! They are sooooo good!!🍞🍞yummmmm!!!! January 24, 2016 at 11:28am Reply

  • Karen H: What a great find tonight when I realized I was out of bread for school lunches tomorrow. These were so easy to make, and I didn’t have to make any adjustments when I used whole wheat flour instead of all-purpose!!! Thanks for sharing! January 24, 2016 at 7:00pm Reply

    • Joan I.: Karen H., I’ve used this recipe to make bread several times and it turns out great like the rolls do. I just shape the dough to fit into a 9×5 bread pan, let it rise about 30-40 minutes then bake at the same temperature as the rolls, adding more baking time like you would a regular loaf of bread. I’ve also used this same dough to make cinnamon rolls…yummy!! This is my ‘go to’ recipe for rolls, bread and cinnamon rolls now. Love it! January 25, 2016 at 8:16am Reply

  • Gina: I like a very yeasty flavor to rolls. Would it hurt to use 2 pkgs of yeast instead of 1? Also I have TRIED and TRIED to make rolls for years, and get so disappointed when they bomb! Any advice here? Thanks.. January 25, 2016 at 2:17pm Reply

  • Kim: Can I use this recipe to make stuffed steamed buns. If yes how long I steam them. Thank you January 27, 2016 at 8:14pm Reply

  • Dan Rickards: I make these rolls all of the time. They are no-fail and come out perfectly. I often portion the dough into 18 pieces and make breadsticks. After brushing with butter after baking, I sprinkle with a mixture of garlic powder, salt, and dried parsley. They come out just like Olive Garden breadsticks. February 14, 2016 at 9:53pm Reply

    • Joan I.: Garlic sticks? I will have to try that. This is also my go to recipe for rolls, bread and cinnamon rolls. Love it!! February 16, 2016 at 10:07am Reply

  • jackie: Looks great. I think you should include a little picture of the recipe with each print out. That would be helpful. March 1, 2016 at 5:25am Reply

  • Cat Thompson: Well, butter my biscuit and hush my mouth! These are just phenomenal. I don’t know how anyone could get dry, small rolls from this recipe. I followed it exactly, and mine came out high, light and fluffy, with outstanding flavor. And yes, they really can be made in an hour. I’m a professionally trained chef, and I’ve been baking bread for 45 years, so I came to this with a healthy dose of skepticism. What a treat! I especially liked the trick of heating the oven to 180, then turning it off for an accelerated rise. That can be used with any yeast bread recipe to hurry things along in chilly weather. Since it’s just the hubs and me, I cut the recipe I half and made 7 rolls in a round cake pan. Also brushed them with egg wash before baking, and they browned up evenly, with a professional looking sheen. Best. Yeast. Bread. Recipe. Ever. March 8, 2016 at 5:18pm Reply

  • Tanije: Delicious!!!I followed your recipe for these rolls and they turned out perfect. It took me more than an hour though, not bc of the recipe, it was bc of me bc im 33 yrs old and i’ve tried other roll recipe n they was a mess, so I was hesitating. Thank you very much for submitting it!!!! March 11, 2016 at 6:53am Reply

  • Antoinette Smith: Can I make these in with whole wheat flour and what measurement of flour do I use, I only eat wholewheat buns and bread March 13, 2016 at 10:00am Reply

  • Tiffany: Thank you so much for this recipe. My whole family loved them, even my SO who normally is not a fan of bread. Can’t wait to make them again! March 13, 2016 at 6:53pm Reply

  • Marie Seibel: I have two ovens. Can I just have the second one preheated and move the rolls from one directly to the other rather than taking out for a while? March 26, 2016 at 4:19pm Reply

    • Jaclyn: Yes that should be just fine. I hope you love them Marie! March 27, 2016 at 12:20am Reply

  • Rebekah: My family loved these rolls! They turned out perfect! I started out with 3.5 cups of flour, and after stirring in the liquids, I added another 1/4 cup of flour to knead the dough by hand. I find that when I use my mixer to knead, I always have to add more flour – you get a better feel for the dough when you use your hands. Anyways, I only kneaded it for a few minutes.
    Dinner roll perfection. :) Thanks for the great recipe! March 30, 2016 at 8:49am Reply

  • Kristie: Another great recipe!!! Thanks for sharing another winner!!! April 5, 2016 at 5:07pm Reply

  • naasihah: jaclyn thanks alot for this recipe i,ve started baking since i was very young nd today was the 1st time that rolls come out so perfect my husband normally say when i bake bread then his teeth break off too…lol and tonight i can prove him wrong bc he wont loose anymore teeth from now on i wont look anywhere else for recipes only on this site,you saved my life and my reputation wish i could kiss you for this wonderfull recipe April 24, 2016 at 9:25am Reply

    • Jaclyn: I’m so glad you liked the recipe! I hope you enjoy many more here! April 25, 2016 at 12:16am Reply

  • Naaz: I just made this recipe only thing I did different was the rising. I didn’t put dough in a square and make rolls nor put in a baking dish instead I let it rise in the mixing bowl with damp cloth over it in very warm kitchen and oven then rolled out balls of dough with my hands and rest it during oven heating. Personally I feel could have used more sugar and butter for more flavor. but however they turned out soft fluffy delicious yeast rolls. I will keep this recipe. Unfortunately mine never do get that beautiful color on top no matter what I do lol maybe because mines a gas oven. It was tasty with a very tiny grape jelly. April 26, 2016 at 9:48am Reply

    • naaz: i added some honey to room temp butter and ate it with the rolls … yummy April 26, 2016 at 12:30pm Reply

  • Mindy: Have you tried adding 1 egg? I’ve made these several times and recommended the recipe to coworkers. My favorite go to for weekend dinners.
    Love, love, love your recipes. April 28, 2016 at 8:07am Reply

  • M: I don’t have fast acting yeast so I made these with active dry yeast just blended into the flour like the recipe says and it worked! Very fluffy and delicious- was perfect and soooo easy! Thanks for this wonderful recipe! May 5, 2016 at 6:57pm Reply

  • Debbie Hannel: Just made these today and they are great! With this recipe, I’ll certainly be serving fresh rolls more often. Thanks!! June 17, 2016 at 1:59pm Reply

  • Nancie Khoo: Today I made the dinner rolls and is delicious but the top of the dinner roll seems to be hard. I follow everything ur recipe but I don’t understand why is hard on top. Inside is soft. Please help me and what is wrong?. I love this bun but the top is not soft. Thank you. June 21, 2016 at 9:36am Reply

    • Mindy Bailey: Nancie-

      I brush mine with melted butter before baking. Maybe bake just a few minutes short? July 14, 2016 at 7:31am Reply

  • Connie: Can this recipe be doubled or even tripled? I’ve made these twice but apparently I need more practice! Lol They were still delicious but not as light and fluffy as I would like. Mine just turned out a little dense and just a tad heavy. Any suggestions? But thanks so much for the great recipe. Without a doubt the easiest recipe for rolls that I’ve ever come across! Just hope I can get the light and fluffy part down pat! July 13, 2016 at 1:30pm Reply

  • Boudi: Thank you so much for this magical, but i have a question please
    Did you add something on the top after or before the baking ?? July 22, 2016 at 4:09am Reply

  • Maggie: Hi there, I love this recipe – the flavour of the rolls is exactly what I’ve been looking for. I’ve made them multiple times though and every time they are doughy. Can you recommend some tips to fix this? If they’re not doughy they’re overcooked :( It could be my oven since it’s occasionally temperamental but I just can’t get them to turn out right. Thanks! July 28, 2016 at 8:40am Reply

  • Lorrie: I would like to do the dough in the bread maker. Can’t I just use regular butter I
    or margarine for these. Lorrie August 1, 2016 at 12:16pm Reply

  • TAMMIE: Just made these for dinner and I think I’ve tapped into a bit of heaven! Easy and delicious! August 10, 2016 at 4:43pm Reply

  • Inga: I’m not sure if I measured wrong, because it seemed the dough was more like a batter. Lots of liquid and not enough flour. I had to add an additional 4 cups of flour to get a sticky and pliable dough, otherwise I would have wound up making pancakes instead August 12, 2016 at 5:31pm Reply

  • Susan: I only ended up using 3 3/4 cups of flour. Start with 3 cups and go every 1/4 cup from there until it’s no longer sticky. You can test this by turning off the mixer and touching it. If it’s not sticky but just a bit tacky, it’s perfect. The more flour you put, the more dense and hard your rolls will turn out. I like mine fluffy so I like my dough a bit tacky. September 18, 2016 at 5:49pm Reply

  • Melanie: Thank you so much for posting this recipe. I made them for my family and now they expect them with everyday! They are just as you said very easy and quick to make, so fluffy & soft and they smell great when baking, so I don’t mind making them everyday. September 19, 2016 at 12:35pm Reply

    • Jaclyn: Thanks for the great review Melanie! September 20, 2016 at 1:07pm Reply

  • Quynh Anh Nguyen: Do you use dry yeast? Here in Denmark we have fresh yeast and I dont really know whats the difference is. September 20, 2016 at 1:45am Reply

  • Rhonda: Thank you for the great recipe. Your step-by-step instructions are WONDERFUL! I didn’t have to guess how long to heat the water, milk, and butter to reach 115 degrees. Thank you :-) !! These rolls are scrumptious! September 26, 2016 at 12:49pm Reply

    • Jaclyn: Thanks Rhonda! September 27, 2016 at 2:31pm Reply

  • Renate Braddy: I made it exactly as you said to and WOW!!! We got some fresh apple butter from the local market and my son asked for homemade rolls to go with it. I’m thrilled to have found this quick and easy recipe. Again…just WOW…and THANK YOU!!!!! October 1, 2016 at 4:31pm Reply

    • Jaclyn: So glad you enjoyed them Renate! October 4, 2016 at 1:36pm Reply

  • Marcello Arredondo: Just did these and they came out great! I did 4 cups and they are definetly dense but delicious! I ran out of butter and used country crock instead since thats all i had and they still came out great. Next time i will use 3.5 cups and see how ghey come out. Thanks for the recipe! October 8, 2016 at 7:52pm Reply

    • Antoinette Naude: I would like to have a recipe for whole wheat buns please November 21, 2016 at 7:26am Reply

  • Marina: Well – I couldn’t find mom’s recipe for quick buns. This recipe is very similar so I thought I’d give it a try. Just popped them back into the oven and so far …. so good! Thanks for posting! October 10, 2016 at 4:11pm Reply

    • Jaclyn: Glad you liked them Marina! October 18, 2016 at 11:33am Reply

  • Bengi: This is an awesome recipe!!! :) I wonder if I could refrigerate them? Do you think it would work? And do you have any suggestions to do it? Thanks :) November 21, 2016 at 2:55pm Reply

    • Jaclyn: Do you mean refrigerate before baking or after? November 24, 2016 at 7:08pm Reply

      • Bengi: I mean after baking :) December 21, 2016 at 4:11pm Reply

  • Hailey Catalano: I followed the recipe step by step, and measured each ingredient down to the grain, yet my rolls look like dry play-dough November 24, 2016 at 1:30pm Reply

  • Robina: These were just as perfect and easy as you said! And I’m sure they will be even better next time I make them because maybe I won’t forget to add the salt. ☺️ November 24, 2016 at 4:21pm Reply

    • Jaclyn: I hate when I do that :(. But yes they’ll be much better with the salt :). November 24, 2016 at 6:58pm Reply

  • Paula: I made these yesterday. I just have the worst luck with anything with yeast! I don’t have a stand mixer so I kneaded by hand. They did not rise and were like a tough biscuit. Help! I really want to master these rolls! November 25, 2016 at 8:23am Reply

  • Shaunda: I made for Thanksgiving turned put beautiful but next day they were so dense and dry…what can I do to prevent this. November 26, 2016 at 6:00pm Reply

  • Angela MacDonald: Thank you!!! I’m trying using yeast and made 4 roll recipes in one week. My kids said, “Mo-om, do we HAVE to have fresh rolls EVERY night with supper?!?” They have First World Problems. However, this recipe produced the only “more deliciouser than donuts” comment. Thank you for helping me be successful with yeast dough!!! December 4, 2016 at 1:49pm Reply

    • Jaclyn: So glad you love them Angela! December 7, 2016 at 12:48pm Reply

  • Tanya H: Can this recipe be made with salted butter instead of unsalted? December 20, 2016 at 7:01pm Reply

  • Lani: These are the easiest best dinner rolls! I also use the dough for cinnamon rolls. My kids wait very impatiently when I’m making them . Lol December 31, 2016 at 9:00am Reply

  • Candice: This is now my go to recipe of I’m in a hurry and I love the flavor of these rolls!! This is the 3rd time Making these rolls. Thanks so much! January 6, 2017 at 3:38pm Reply

  • Adrienne B: Mine didn’t rise for some reason. Next time I think I will proof the yeast first. I used quick rise yeast but it didn’t incorporate and the buns turned out dense and you can see the flecks of yeast. January 7, 2017 at 2:00pm Reply

  • Brenda Stanford: Thank you so much for all your recipes, they have become one of the highlights of my life….God bless you!!! January 20, 2017 at 11:20am Reply

    • Jaclyn: Awe – thanks Brenda! Blessings to you as well. January 25, 2017 at 10:33am Reply

  • Paula: I want to try this recipe ’cause looks amazing! but I wanna know if I can use just butter not unsalted butter? January 29, 2017 at 5:45pm Reply

    • Jaclyn: Yes just cut back the salt by 1/8 tsp (since there’s generally 1/4 tsp per half of a cup). February 1, 2017 at 1:02pm Reply

  • Rachel: What can be used instead of milk or buttermilk ( to make it non dairy) ? March 7, 2017 at 11:31am Reply

  • Lindsey: I am so excited about these! I followed the recipe exactly and they were perfect! Just perfect! We LOVED them, and I especially love how quickly they came together, which I mentioned to my husband. He was happy, too….his reply was “So that means you could make these at least once a week, right?” Umm, actually yes! THANK YOU for a terrific recipe. March 8, 2017 at 7:50pm Reply

    • Jaclyn: You’re very welcome Lindsey! I’m so glad you and your husband liked them! March 9, 2017 at 10:07am Reply

  • Trinity: I’ve cooked these exactly as per the recipe and they were fantastic and so easy – thank you! I did freeze the left over dough (only my husband and I and we don’t eat much bread) – when cooked from frozen they aren’t as good, much more dense regardless of tricks I’ve tried to get them to rise (including steam oven!), but still much nicer than shop bought rolls. A keeper recipe in our house. :) March 30, 2017 at 1:57am Reply

    • Jaclyn: Thanks for the great review Trinity! April 18, 2017 at 1:25pm Reply

  • Vicky: I made these today and they were delicious. I will definitely make them again and again. Thank you for the recipe May 2, 2017 at 6:35pm Reply

  • HQ: These are so great! I can’t believe they turn out so well with so little rising/proving time. Thanks for posting this – I’ve a feeling they’ll become a staple :) May 15, 2017 at 12:49pm Reply

    • Jaclyn: I’m so glad you’ve been using this recipe and enjoying these rolls! May 16, 2017 at 12:52am Reply

  • Terrie Lee Norman: Thanks for the recipe, easy to make turned out beautiful and taste delicious. These yeast rolls will be my rolls to make. July 23, 2017 at 4:31am Reply

    • Jaclyn: So glad you loved them! July 26, 2017 at 1:53pm Reply

  • sunny: Wonderful recipe first time i got to make such soft bread rolls, very simple to make.. August 7, 2017 at 6:28am Reply

  • mike: i only have a 9×13 dark cake pan. can io use that in place of a baking dish September 8, 2017 at 2:53pm Reply

  • Lin Collins: These rolls are what I used to make with my grandmother only in less that 4 hours. They’re great. I might add that 1)if one wants to double the recipe DO NOT put them all in one large pan. The ones on the center will not cook through. Use two pans. 2) active dry yeast works perfectly well if you have sufficiently whisked the dry stuff together. 3) those of you commenting who claim to not like the flavor of lemon are safe. USE IT ANYWAY! You will never know it’s there (I defy anyone to know if I’ve used it or not) and it DOES allow the dough to rise higher & lighter. 4) For those worried about dairy and salt stop stressing and LEARN TO COOK! This isn’t rocket science. A bit more or less salt won’t kill me cure and if you use water or potato water etc. it’s fine.
    These tools KICK ASS! September 18, 2017 at 7:05pm Reply

Add your comment:

Copyright 2011-2017 Cooking Classy
Design by cre8d