Delicious Dinner Rolls
November 16, 2011 by Lara
On the lookout for delicious recipes with the holidays right around the corner? This is a MUST try! One bite of these delicious, buttery, melt in your mouth dinner rolls and you won’t be able to stop eating!
Is your mouth watering yet? 
This is my family’s very favorite dinner roll recipe. My mom, sister, and I are always asked to bring them to events. They are so easy and they turn out beautifully. No one will believe you MADE them!
The ingredients you will need:
1 1/2 cups of milk
3/4 cup + 1 Tablespoon Sugar
1 egg
1 Tablespoon salt
2 Tablespoons yeast
2 cups of warm water
about 9-10 cups of all purpose flour
at least 1 cup of butter
To start out: Scald 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes. Cutting the butter into pieces helps it melt faster. There will probably be some little cubes of butter still floating in the hot mixture, they will melt.
We are going to add yeast to this hot mixture, but it will be too hot to just dump the yeast straight in (it would kill it!). To cool it down stir in 1-2 cups of flour, then add 1 egg and 1 Tablespoon of salt, and leave it to cool for a couple of minutes. Meanwhile, in a measuring cup dissolve 2 Tablespoons of yeast in 2 cups of warm water and 1 Tablespoon of sugar. Let it sit for a couple of minutes until it is bubbly.
**Keep track of how much flour you are adding!!!
Make sure your milk mixture is just warm, not boiling and add the yeast mixture!
Using a fork or wooden spoon, gradually stir in 9-10 cups of flour (counting the flour you have already added to cool it earlier). I would recommend only adding 2 cups at time and stirring in between. These rolls turn out so much better when they are mixed by hand.
At the end the dough will be dense and sticky, and may be hard to stir, you can use your hands to incorporate the rest of the flour if needed. Be sure not to add too much flour. Then smooth the dough out and cover the bowl with plastic wrap. Leave it in a warm place and let it raise.
I came across this fun Thanksgiving idea on Pinterest – for Gratitude Rolls. I thought it was so cute and wanted to show you all how it’s done! Gather a list of things for which your family is thankful. Type it up in columns, then print it out. Yes, my 3-year-old said he was grateful for chocolate milk.. but I’m pretty sure we can all agree
Cut the list into strips with scissors or a paper cutter. Then set them aside.
When your dough is close to raising completely, butter 2 cookie sheets and set them aside.
Let the dough raise until it has doubled in size.
Cover your working space with flour to prevent the dough from sticking. Dump your dough out and divide it into 4 balls. Eyeball the sizes, then lift them up and feel the weight of each ball. Try to make them even, but they don’t have to be perfect.
Using one ball of dough at a time: roll the dough into a circle on a floured counter. Once it is rolled out spread the top with butter from edge to edge. You will use about 2 Tablespoons per circle of dough.
Cut the dough into quarters using a pizza cutter.
Then cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough.
If you would like to add the thankful notes, now is the time!
Place one thankful note lengthwise on the triangle of dough.
Make sure you spread plenty of butter when using these notes, It will prevent them from sticking!
Whether or not you include a thankful note, you will roll the dough starting with the wide end of the triangle.
Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan. You will get a total of 48 rolls!
Pre-heat your oven to 350 degrees. Place the pans of rolls in a warm place (on top of the oven if possible) to let them rise. Once they are touching and full in size, cook (one pan at a time) in the oven ’till they are golden brown. About 10 – 15 minutes, It may take longer depending on how hot your oven cooks. Keep a close eye on your first pan to get the right time for the second.
While they are still hot and fresh out of the oven run a stick of butter over the tops of the rolls for a delicious buttery glaze.
The kids will love opening these thankful rolls. It’s just like a fortune cookie!
Read aloud the many things you are grateful at your Thanksgiving feast.
Make it a game and guess who’s thankful note you are reading!
These yummy dinner rolls will be a hit at any event!
Here is the printable version.
I hope you all enjoy them!
updates and free printables delivered straight to your inbox!
Oh, yum! Those look delicious! I love the thankful notes too. What a treat for Thanksgiving, or any holiday.
Oh my goodness this is fantastic! What a fun idea. Seriously CUTE! Thanks Lara
I am in charge of Thanksgiving this year for the first time – scary! I was going to buy my rolls, but you have inspired me to give them a try and I love the thankful note idea!!! SO FUN!
Buying rolls at thanksgiving is a sin.
You MUST have homemade rolls. I’m proud of you Missy. 
I did it!!!! SO glad I did – WOW. They melt in your mouth (kinda like Krispy Kremes.:) They were so easy but taste like I have been making rolls for years – even though this was my first time. Do yourself a favor and make these. A definite keeper. Thank you for sharing this recipe Lara!
These look delicious! And the thankful notes tucked inside are the best idea ever!
Is there a printer friendly version of this recipe?
We really need to get a print button right in these recipes posts huh?! We are on it.
In the mean time, here is a PDF printer friendly version. Just open and print. http://www.howdoesshe.com/wp-content/uploads/howdoesshedinnerrolls.pdf
looks wonderful! we only use honey for sweetener though so i wonder if i could pull that of with this recipe?:)
This is identical to the recipe we always use with the exception of the sugar. We always use honey and they turn out great!
Oh yum! I love homemade rolls. They’re usually something we forget about until the last minute around here. Maybe I’ll wake up early and get on the ball with these.
Beautiful thought.
omg i am SO making these! it’s my first thanksgiving in my apartment =O
I have yet to conquer homemade rolls for Thanksgiving but I’m going to give this a try. Love the little notes inside. That will be a fun surprise for guests!
These look so good! I have been looking for a gluten free version of dinner rolls that won’t end up tasting like cardboard! any ideas?
Great recipe! Sounds yummy
If I didn’t use all the dough, could I freeze it?
So.. I asked the expert (my dear mother) She said she has only tried freezing the dough once it has been rolled into the rolls on the pan. She will let the rolls raise just to the point that you would put them in the oven, but instead she puts them in the freezer. She said they turn out ok, but they just aren’t as fluffy as when you make them all at once. She has never tried freezing the dough as a whole, before rolling it out. Other options for not having left over dough: you could make cinnamon rolls with the second half, you could half the recipe, or you could give a second pan of rolls away to a neighbor or friend!
I’m gonna try baking them until they’re just ‘set’, but not browned yet. Then I’m gonna freeze and bake/brown them a week later…I’ll let you know!
I tried freezing the dough (1 day) before rolling it out…they tasted great, but really lost the fluffy texture. They were a little more dense, but still a good roll.
Can you freeze parts of the dough if you don’t want to make them all at once?
I asked the expert (my dear mother) She said she has only tried freezing the dough once it has been rolled into the rolls on the pan. She will let the rolls raise just to the point that you would put them in the oven, but instead she puts them in the freezer. She said they turn out ok, but they just aren’t as fluffy as when you make them all at once.
I’ve done it lots of times! i freeze the dough when it’s done rising the 1st time, so for this recepie i’d freeze after you split into 4 balls. cover in two layers of plastic wrap and then put the ball into a freezer bag. then when you are ready to use them (a day before usually works for me) put it in the fridge to thaw. then roll out, cut, and let rise again and you won’t be able to distinguish the difference from fresh!
I will have to try this! My mom has never tried freezing it before letting the rolls raise. It would be so nice to have dough in the freezer to use in smaller quantities! Thanks for the tip!
These look absolutely fabulous! I am such a fresh bread addict! Love the gratitude part too. Thanks, yours look picture perfect!!!! Have a wonderful Thanksgiving.
Do you have an estimate for the time it will take for the dough to double in size (the raising time)? I’m just thinking about timing on Thanksgiving day. They look delicious!
I always give myself 3 hours (start to finish) to make these. It doesn’t always take that long, but depending on the raise time sometimes it does. The raising time really depends on how warm of a place you leave them. Generally it will probably take 45 min – 1hr for them to double in size. Then when the rolls are raising before baking it takes around 30 minutes
Thank you for sharing this recipe! I made these yummy rolls for dinner tonight and they were a hit! Great instructions, they were easy and I LOVED how many rolls one batch made! LOVE YOUR SITE! THANK YOU!!
WOW! I am going to do this but I was wondering if I need a special kind of printer paper or ink? Does the paper get soggy or the ink run?
we just used regular printer ink. The paper will get greasy from the butter, but it won’t fall apart. The ink won’t run, but it may leave a little black print on the roll where it was sitting, you could pick that part off, it’s just a tiny amount
I had to come back and give you a shout out… THESE WERE AWESOME!! I made them last night and then put them in the fridge after shaping. I took them out a few hours before baking to finish proofing and they were heavenly. Everyone raved about them AND the gratitude notes were really fun. I printed them in a dark grey color and there ended up being no marks on the rolls. Such a hit, I have now found my ‘go to’ dinner roll. THANK YOU!! SO MUCH!
I’m so glad they turned out! I’ve gotta try this par baking thing! Happy thanksgiving!
Do I just mix in the flour? or do I knead it? if so, how long?
Just mix in the flour, no kneading required!
I really want to make these for Thanksgiving dinner but can you make them the day ahead and still have them be great? I have such limited oven space that making them the day of would be almost impossible. Thanks for any help and tips.
day old rolls are still really good, they just won’t have that same “fresh out of the oven” hot and fluffy taste.
Can you make the dough a day ahead of time, but bake them right before you serve them? If so, at what point do you refrigerate the dough…and how…detailed instructions please? (This is my second time hosting Thanksgiving, first time doing a turkey, and first time baking rolls. I’m about to panic.)
You could probably follow all the instructions but then only partially bake them maybe 8-10min.(enough to firm/not doughy but not brown). Then on Thanksgiving, just brown them in the oven (the way you would “brown and serve” rolls from the store). Haven’t tried w/ this recipe, just a thought. Good Luck!
Saw this on FB and went right to work making them. I do not bake but these turned out AWESOME! Made me feel like I’d been making rolls for years. Thank you for sharing your family recipe! One question, do you use bread flour or just regular?
Thank you!
I have always just used all purpose flour. It works great. But I bet bread flour would make them even better
Thank you! I’m in charge of rolls this year. Scary. This came at the perfect time!
These look amazing! I have a question, can I prepare them the night before and bake them Thanksgiving morning?
They will rise too much. I think you could bake them (mostly) and then finish baking warming them right before serving.
So I made these- they’re rising for the last time right now. They were extremely sticky though. I wanted to make them for Thanksgiving, but the sticky-messy factor may not be worth it. I ended up using 10 1/2 cups of flour. Should I go more?
Yes! If they are still sticky, work a little more flour into them until they are soft (not dense). they shouldn’t be sticky. Hope that helps.
Is it ok to use bread machine yeast? I have never made bread (outside of using a bread maker) and I know nothing about the different types of yeast! Thanks-these look fantastic! I’m planning to cook them part way and then freeze them til shortly before thanksgiving and finish cooking them. Hoping they still taste delicious this way!
I have never used a bread machine! So I’m not sure what type of yeast bread machines use. I have always used the instant yeast. But you would give it a whirl and see how it goes! let us know!
Ok-making them right now. I used Rapid Rise yeast because that is what I had. I used the biggest bowl I had and not even sure it’s big enough for the bread to rise!!
What size bowl do you use? I’m going to try the partial bake and then freeze others have suggested trying. I’ll let you know how it goes after Thanksgiving-that’s when we’ll be eating them! Thanks so much for answering too-so often I find things and they are from a couple years ago so there is no hope of getting an answer!
My bowl is oh pretty big, It’s probably 12-13 inches across and 8-9 inches deep!
Ok-If these turn out I will be investing in a “bread making” bowl then-haha! My 2 year old kept yelling- bread grow! bread grow! That alone was worth making the recipe. Just 2 more days until I get to eat them!
I don’t make rolls too often and I want to plan ahead so the rolls are hot out of the oven when we eat – can you give me a rough idea as to how long it takes for each rise time?
Yes – I was going to ask the same thing. A rough idea of how long it takes for each rise time?
Also – all – purpose flour? Or bread flour?
Thank you! Can’t wait to try these!
I have always used all-purpose flour and it works great! BUT I bet using bread flour would work even better
Estimated raising time: for the dough to double in size: 45 min – 1 hr. the rolls raising before baking: about 30 minutes!
it really depends on how warm the room is you are raising them. It may take way less time. I always give myself 3 hours start to finish to make these. Sometimes it takes less time though.
These look amazing! I do have a question though- is it an option to prepare these up until the point of baking, and then bake at a later time? We’ll be traveling to my boyfriend’s parents’ house (only about a half hour drive) and I’d love to make these but prepare them at our house and just bake them once we get there so they’re fresh. Thanks in advance!
I’m not sure how raised rolls would do while traveling? I would hate to see them fall! I have however tried taking the dough and pans, as soon as I finish the dough, and letting it raise to double in size while we were driving. That has worked just great! It usually takes 45 min to 1 hr for it to double in size! So you could definitely make that work. You would just have to roll them out, cut, roll, stick on the pan, let them raise and then bake them!
You can “par” bake them, or bake them about 3/4 of the way and then finish them off in a fully preheated oven when you get to your destination.
Brilliant.
Do these freeze well?
I asked the expert (my dear mother) She said she has only tried freezing the dough once it has been rolled into the rolls on the pan. She will let the rolls raise just to the point that you would put them in the oven, but instead she puts them in the freezer. She said they turn out ok, but they just aren’t as fluffy as when you make them all at once.
Have you ever tried making these with whole wheat flour? I want to give it a try, but if you’ve done it and recommend against it or have any other tips, I’d love to hear them first. Thanks!
You could use half and half whole wheat flour. I’ve noticed it just isn’t very fluffy when it is 100% whole wheat. It still isn’t quite as fluffy with the half and half, but it would be a healthier route
Let me know how it works out if you try it!
I just pinned this a day ago, but didn’t have time to really look at it – I just was intrigued by the picture. I was trying to figure out what to make for Thanksgiving and I recalled crescent rolls my grandma used to make. So, I asked my aunt for the recipe, looked over the recipe and then I remembered that I pinned this. Now that I look at it, it is almost the same recipe, just a few differences!!! So crazy! If these are anything like my grandma’s then they are just pure heaven on a plate!!!
They ARE heaven on a plate
I am wondering if I could make them in the morning and then put them in the fridge before they do their last rise. After you roll them and put them on the pan, but do not let them rise. Put them in the fridge, and then pull them out in time to do their last rise and then bake them. Would probably take at least 2 hours to rise then, since they would be cold. I have heard that you can do this with other bread recipes. I have a dinner on Sunday that I wanted to try this for. I would not have time to make them right before the dinner. But I could try to do it that morning. What do you think?
Erin,
Did you try doing this? I was going to do the same thing for Thanksgiving. Make them the night before and not let the rolls rise until day Turkey Day. Hope it works. I do it all the time for other roll recipes.
I always bake rolls for Thanksgiving- and every year I use the brown and serve method. Get rolls all the way to the baking stage a day or two before you want to use the rolls (or even longer and you can freeze them). Preheat the oven to 325 and cook rolls for 10 minutes- do not let them get brown. Cool and wrap/ freeze. The day of use, remove rolls from freezer (let thaw 10-15 min) or wrapping. Preheat oven to 400 and set rolls on cookie sheets. Bake 10 minutes.
Works every time!
Yay!! Thanks for this tip Chris.
these look AHHHMAZING!
1 Tablespoon of Salt – that is correct? not 1 tsp? just want to make sure
1 Tablespoon is correct.
Lisa…it is about a triple recipe than most, thus the TBS of salt.
I just made these this afternoon – they are DELICIOUS!!! So often, I am disappointed w/ internet recipes, but these were perfect. I did add 2 T of gluten and 1 tsp of dough conditioner, just to keep them good for a few days longer and not get stale….don’t you love when people change the recipe. thanks though, i’ll be making them for THanksgiving and it’s so nice they make so many.
For those of you have not tried making these rolls, just do it!!!! I just made them and they are not only beautiful, they are delicious!!!!!!!!! I have my Mother’s recipe from the school cafeteria where she retired from and this recipe is a walk in the park and taste much better too
Easiest yeast roll recipe ever!!! Thanks for posting Lara!!!
These look so great for Thanksgiving. Love your inclusion of a “thankful note.”
How long does it usually take for the dough to rise each time?
I have made rolls for years, but these look amazing! I am going to give them a trial run over the weekend.
It takes about 45-60 minutes for the dough to double and 30 for the actual rolls to raise. It really depends on how warm your kitchen is though. It might take less time.
Those do look delicious! I need to get over my fear of working with yeast and gives these a try!!
How long does it take to have the dough double?
It takes about 45 – 60 minutes
I want to make these for a smaller group – about 6 people. Can I freeze the rest of the dough once they are rolled into balls?
can I use SAF instant yeast that is added to the flour mixture?
That is the exact yeast I use in mine. I just always proof it before I add it to the flour mixture to make sure it works! But It would probably be just fine added to the flour mixture.
Thank you so much for the recipe and especially for the pictures, I need that! I’m always trying to make rolls and never know what they should look like during each step:) Love these, totally making them for Thanksgiving!!!
They were so yummy!! I made 3 versions- orignal, one with sugar and butter and the 3rd with brown sugar, butter and powder sugar glaze. Yum!!! Thank you!
I made these tonight as a trial run before thanksgiving…and i don’t know if it’s the altitude here in Colorado Spings (first time making bread ever) but even after 20 minutes, the bread was only starting to show signs for browning and the bread was still doughy. Are you sure it’s only 10-15 minutes for baking? If I make this next week, it will be at sea level in Virginia.
Lara, We made these tonight for a practice run for Thanksgiving. Delicious, but the gratitude slips were a failure…they stuck to the dough and ripped. Any suggestions? Oh, and to answer Kim…ours took 17-18 min in MI and my oven cooks much faster than all recipes call for and here they were longer than the suggested time. Good luck!
It really depends on how hot your oven cooks. I know in my oven I can’t cook them longer than 12 minutes or they will burn. Just watch them until they are golden brown and remember the time for the next time you make them.
As for the notes.. The only thing I can think is there may not have been enough butter spread on the rolled out dough. The butter should be spread very generously especially when using these notes to prevent them from sticking!
These look amazing! So excited to make these, one question what type of yeast do you use is it like the dry active yeast?
I always use the SAF instant yeast, but any yeast should work as long as you proof it!
Should I proof my year following the directions in the yeast packet? Or should I just mix it with the two cups of water like you’ve got states in the recipe? 2 cups sounds like a lot of water to use to proof the yeast.
If you’re using instant yeast you can just proof It as I have directed. Any other yeast, I would follow the packet
Made these today. They are fabulous!!! Super simple and taste wonderful!!! I have always been afraid to attempt these in the past, but they will definitely be a staple!!! Thanks!!!
How would I complete the first step without a microwave?
You can heat the milk and butter in a saucepan on the stove until the milk is just about boiling. That’s how my Grandma always did it. You know, way before microwaves.
That’s exactly what I would do! Just don’t let it boil or the milk will curdle!
These look so amazing! I can’t wait to try them! Just one question though, I should be using unsalted butter, right?
I actually use salted butter, but I don’t think it makes much of a difference, just use whatever you have!
I love this idea but also had the same problem as Sue. I did a test run and the note were stuck to the bread and it required a lof of picking off of the bread which caused the notes to rip. Did you find a solution that worked?
I would just make sure to use a lot of butter when doing the notes before you roll them up. The butter will make the paper greasy and they shouldn’t stick. I didn’t have a single note stick in my rolls
What a wonderful idea! I LOVE IT!!! I might have to use it this Thanksgiving! Thank you so much for posting it!
Hi, this is my first time hosting Thanksgiving and making a turkey so I decided to throw these rolls on top of it all! I only have one oven and need to cook green beans while the turkey is resting. My questions is can I bake these at 325 degrees for longer instead of 350? The beans cook at 325 and it’s the only way I can figure out how to have these fresh and the timing still work out.
Questions…. do we use whole milk ?? and all purpose flour or self rising flour ??
Just use 1% or 2% milk and all purpose flour
Do you think I could make the dough in my bread machine?
I have have actually never used a bread machine before! But you could give it a whirl and let us know how it turns out!
Mmmmmmm….. am going to have to try these rolls as well and wondering about using whole wheat flour. I only use whole wheat flour in baking, but I use hard red wheat for yeast bread and soft white (pastry) wheat for all the rest of my baking. So will have to see if the gluten (there’s more in the hard red) is more important (since this is a yeast bread) than the fluffiness you would otherwise get with the soft white…
These sound delicious tho!
~Julie
Well I split the dough in half, using soft white wheat for 1/2 & red hard for the other. The red hard (with the gluten) is going to be the winner, I can tell already (the white wheat is done & more “biscuity” – the dark are finishing up in the oven).
what a cute idea of putting thankful notes into the rolls! I love it!
Hi! There are a couple of things that would be very helpful on the printable recipe.
-How thick to roll out the circles (or about how wide…I did 12-14″).
-Approx. how long to let the dough rise the first and second rises. (45 min. to 1 hour, and around 30 minutes.)
And the instructions for freezing, once those get ironed out. I’m SO excited to make these! Thank you so much for posting the recipe!
~Gwen
6-7 minutes is a good par-bake time. You’ll know it’s ready when you poke one, and it does *not* sound like ‘shaving cream’
Freezing one batch, and the other is getting stuck in the fridge for a final bake off tomorrow.
Trying these in the morning!! All the comments are encouraging! Happy Thanksgiving all!
I have these rolls rising on my stovetop right this minute. Thank you for inspiring me to make my own. I messed up and forgot to butter the dough balls before I rolled them out and cut them up. Hope they still turn out. Thanks again!
I love this recipe! So excited about something that doesn’t require kneading. I’m making them today for our Thanksgiving meal…one word of caution if you use bread flour: slow down at 7 and add by the 1/2 cup until you get the right consistency. I’m not sure why but 8 cups of bread flour was almost too much. (I’m in FL in case you wonder about altitude.) Thank you SO much for the recipe!
P.S. For those worried about freezing and the rolls not being as fluffy…here is a free online calculator that lets you halve the recipe so you can make them fresh every time. I love this thing and have created a shortcut to my desktop for when I’m cooking. (We have a large family so I usually need to double or triple recipes but I’m horrible at calculating in my head!)
http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.php
These are AMAZING and so easy!! I pinned them from pinterest and just made them last night for Thanksgiving. UMMM…my family accidentally ate 1/2 a pan! Thanks for the great recipe! We’ll be making again!
Sounds like my family!
I made them this morning, I used 10 cups of flour and they looked nothing like yours (I haven’t baked them yet) but my dough was very sticky and fluffy, hard to work with and roll
What did I do wrong?
If they are still sticky, work a little more flour into them until they are soft (not dense). they shouldn’t be sticky. Hope that helps.
These rolls came out amazing! I always seem to have bad luck with bread, but this recipe was very easy. I followed the directions exactly and they are perfect! Thank you so much!
Good gravy!! I tried these for Thanksgiving today and they are SUBLIME!!! Best dinner rolls ever. Thank you!!
I just took them out of the oven for Thanksgiving and they are delish! I have a great tip to share. My dough wasn’t rising, so I called my mom to ask her about it. She said to put 1c. of water in a 2c. measuring cup and microwave it for 2 minutes. Then put the bowl of dough in the microwave next to the cup and leave it there for 20 minutes. The microwave isn’t running during this time. After 20 minutes the dough had doubled! She said that she does this trick when she’s in a hurry.
When I’m in a hurry, I turn the oven on to 400 degrees for 2 minutes then turn it off. I put the dough in the oven and it rises quickly! Great for that first rise!
My grandma always used a heating pad on low to medium under her dough…it works great to help it rise!
I made these for our Thanksgiving meal and they were DELICIOUS! Everyone loved them! I only made half of them into buns. I put the rest of the dough into bowls and baked them for soup bowls for tomorrow. I mixed the dough with my Kitchenaid and it was perfect!
These turned out beautifully and were a hit at Thanksgiving lunch today. Everyone loved the “I am thankful”…..slips. Thank you for a fabulous, easy recipe and wonderful Thanksgiving idea!
These look awesome!! They make my mouth water and I just want to make them NOW! I will definitely be giving them a go for Christmas. Do you think you could use oil instead of butter? or a dairy free margarine? My son and husband have a bit of an intolerance to dairy, but I’m sure if it wouldn’t work they’d deal with it for such yummy looking rolls!
I made these today for Thanksgiving! I can’t thank you for this recipe! They came out perfect and were delicious! I have to say, people were fighting over who was going to take them home!
Thank you so much for a wonderful recipe!
Dennis
P.S. Happy Holidays to you and your family!
Thanks for the kind comment! We appreciate that!
Made these for Thanksgiving dinner…amazing!
I also made these for Thanksgiving and they were to die for! Thank you SO much for the recipe! It’s a keeper. Happy holidays!
I made these yesterday for Tday dinner. They almost didn’t make it to the table. Thanks for sharing the recipe!
I made these yesterday for Thanksgiving and they were wonderful! Thank you so much for sharing this recipe.
Oh my, these were amazing, thank you so much for sharing this recipe. They were so easy and they were delicious.
Happy Thanksgiving,
Toni
Oh. My. Goodness. These were the absolute best rolls ever!! I had another recipe for rolls that I always use but your pictures kept luring me to try your recipe. I am so glad i did. My only changes were I used evaporated milk, bread flour ( I used just under 8 cups) and rapid rise yeast so I added the yeast directly to the flour. The result was a soft pillowy dough that turned into the most delicious rolls. My whole family just moaned with delight as they were eating these and it made me feel like a baking super hero. Thanks so much for sharing this fabulous recipe!
Best rolls I have ever made. Thank you. Everyone loved loved loved them. But the time the second round of food started the were gone.
This recipe looks so yummy, can’t wait to try it!
I can’t wait to try these! The “fortune” idea is great! The kids will love that!
OH thank you! I had lost my grandma’s recipe… actually it got wet and smeared to the point of being illegible. This year I didn’t make rolls but these are definitely on the menu for Christmas and the semester end. (yes we celebrate things like the end of the semester and good grades!!)
Holy Moses!! I emailed all of our family members a week ago and asked for every person to email me back with at least 2 things they were thankful for and requested that the focus on the small things rather than “I’m thankful for my family” becuase I figured everyone would say that. I made these rolls (fortune cookie style with the thankfuls in them) with my 4 and 6 year old daughters. These rolls were a SMASHING success!! I’m not kidding in the slightest when I say that very little of the traditional Thanksgiving food was eaten because everyone just wanted to eat more rolls because they were so good and because we were having so much fun guessing who the thankful inside belonged to! Definitely a new family tradtion!!! THANK YOU!!!
Oh and a tip for getting your dough to rise (my house is notoriously too cool to get dough to rise). I put a big pot of water on the stove to boil and then set my bowl of dough on the opposite corner of the stove. Works like a charm.
Thanks for the recipe!! We made it for thanksgiving! It came out perfect. My husband told me I had to thank you for that!!
I LOVE these rolls. I have made them twice this week and they are the easiest rolls I’ve ever made and they turned out great both times.
Thanks for sharing.
I shared them on my blog here, http://macsmenu.blogspot.com/2011/11/buttery-rolls.html
ooh boy there sure are a lot of comments here, and i didn’t have time to read through them all, but i sure wish i had this recipe the days before thanksgiving. will definitely try this out! i love the smell of freshly baked bread.
These look SO yummy! And what a CUTE idea!! LOVE IT!
I made these for thanksgiving. Very good!
Definitely making these…. Every night for dinner:)
Can’t wait to try this recipe!
My latest item I made from your site…… delicious. It made sooooo many. thanks for sharing.
These look incredible. I love homemade rolls. Thanks for the recipe
I made these for Thanksgiving! Fantastic!!
These look DELICIOUS! I’m Bookmarking for later. Love the idea with the hidden note!
M-m-m-m-m my mouth just waters looking at the picture. I love the idea of the message inside of the rolls. I am thinking of using them for Christmas with some other thoughts inserted in the rolls.
Yum….wouldn’t they look great packaged with twine
I love this idea. I cant wait for next year to make them.
I made these for Thanksgiving and they were THE BEST ROLLS EVER. I seriously mean that! I will never make another roll recipe again. So delicious!!! Thank you
I so need help with rolls and I want to win some twin. he he.
OMG made these for Thanksgiving and they were a hit! Never again will I buy the blue refrigerated rolls!
I can’t wait to try these!
I made these for Thanksgiving this year… AMAZING! Everyone should try these! They are fairly easy to make and they are absolutely delicious! They are really great reheated, but I would suggest serving them fresh… they are fantastic! Thanks for sharing!
These rolls are easy and taste fantastic!!!
I found these on Pintrest JUST after Thanksgiving so I will be trying them for Christmas … they look so good.
I so need to make these!
Trying to convince my husband to try out this recipe. They look amazing!
LOVE these rolls! Such a cleaver idea, great hands of pics and instructions, and yummy! Big hit at our dinner party this week. I served them with fresh butter but also cranberry butter…super simple to make…let butter soften to room temperature, then add whole cranberry sauce and powdered sugar to taste-whip with the mixer. To shape it, line a ramekin with siran wrap, fill with the flavored butter, chill in fridge. To serve, turn the ramekin upside down on a pretty plate…delicious and pretty!
Thanks so much for sharing! I made these for thanksgiving this year, we had lasagna and these were perfect! I only used half the dough and froze the rest and just pulled it out this week to make rolls for di net one night! They still came out great! Although I have to say I am a little impatient and didn’t let the dough rise all the way both times, still came out great! Thanks! I bet these would be great as a cinnamon rolls bread too! Ohh and garlic cheese twist and ohh I could go on lol!!!
My daughter and I are going to make these. I can’t wait to taste all the BUTTER! And what a great idea with the special notes inside – this will be fun!
Thank you for sharing!
Made these for thanksgiving as well. Huge hit! My mom loved them and couldn’t wait to make them herself! I couldn’t stop eating them! The touch of sweetness is just perfect! I’m wondering how they will do as cinnamon rolls? We’ll find out, that’s what I’m making tonight. I cut the recipe in half and if I calculate right, it will make 16 rolls. Here’s hoping!
Yum, Yum, Yum….. These rolls are the best, I have made them a few times now and my husband always requests them!!! Thanks for the recipe!!!!
Made this yesterday for a family dinner. I have made several roll recipes over the last few months in attempts to find THE one. I think I’ve found it! Thanks for sharing!!! I even halved the recipe (using the entire egg) and it was fantastic. There was not one roll left after dinner.
These look Delisc.
I make rolls every single Sunday. I’ll have to give this recipe a try. They look delicious!!
I got all the way thru making the dough and realized I had left out the butter. Does any one know if the dough is completely ruined or should I still go ahead with it?
Are they sweet or do they taste like dinner rolls?
I will be making these to take to my future in-laws for Christmas. Will they back as well in one of those aluminum pans instead of a baking sheet?
I finally had an occasion to make these today after spotting them on Pinterest! They were so delicious! I took them to a Girl Scout pot luck and just managed to sneak back home with 2 – the rest quickly disappeared!
I made these and they were a hit at a dinner party I had. I’ve NEVER made rolls and have a serious poor history with anything that requires a dough, but I did it and they were SO good. I was so proud of myself. Thank you for finally inspiring me to try making rolls. I will make these again and again. My husband LOVES them!!!
These look great! My Mom gave them RAVE reviews, even saying they were better than grandma’s roll recipe! My one question is…can I make these do double duty? Can I use half the dough for cinnamon and/or orange rolls? Would the texture work if they were rolled differently?
Thanks!
I made these for a group of 5 families, and we loved them! So, fluffy and buttery tasting. I did have a problem with the notes though. They fell apart as everyone was getting them out. I think part of the problem was the butter. Do you use a special kind of paper? I just used regular printer paper, and I’m wondering if a thicker paper would make a difference.
I made these for Thanksgiving and they all got eaten and were delicious!! I want to make them again for Christmas- can I halve the recipe? Have you done that before?
Thanks!
I made these for my family for Christmas with the Bible verses and they were so good. Thank you so much for sharing the recipe. Looking forward to trying more recipes
I’m going to make these tomorrow. Thanks for sharing your tutorial. Great job.
I’ve always given my neighbors of 20+ years crescent rolls for Christmas so this year, I made these. I put a memory of raising our 6 kids next door to each other in each roll. Now their family of 6 has grown to a family of 13 so I’m hoping the new daughter’s in law, grand kids and son in law will enjoy hearing the stories these memory rolls should invoke at the table. Thanks for the idea
Oh yeah, probably would be good for a bride’s-maid’s luncheon done in a similar way.
The big joke around our house is how I am “bread-challanged”. Just CAN’T seem to get it right. But I made these rolls for Thanksgiving and everyone RAVED over them! There were NO leftovers!! Making them for Christmas dinner right now. THANKS!!
WOW! Great Recipe! I really really really suck at making bread and this recipe actually turned out! Making it for Christmas dinner tonight for my inlaws, my mother in law is an amazing cook (food service director for our local school dist) so Im so stoked to bring these rolls. I let mine sit in the fridge overnight just because I knew I wouldnt have time today and after they came to room temp I rolled them out and then let them rise. Turned out fluffy and so full of great flavor! Thanks so much!
I made these for Christmas Eve and everyone loved them so much I had to make them again on Christmas Day.
These are the best and so easy to make. I like that you don’t have to have an expensive mixer to do them.
I made half of the dough into cinnamon rolls and they were great. Thanks you for sharing this wonderful recipe. Pattsy
What a fabulous idea…I will save this for next year at Thanksgiving and offer to make dinner rolls…for the very 1st time ever OK I test this out before then accept for the thankful notes!
I JUST LOVE THIS IDEA!!!!!
Do you use all purpose flour or will it matter if you use an organic flour?
Also, do you sift the flour or leave it unsifted?
Is there a particular type of yeast you recommend using?
This is an adorable idea, definitely going to make this!
Brookeandmckenzie.wordpress.com
Absolutly delicious! Thanks so much.
Thanks for the great recipe! Do you have one using 100% whole wheat flour? Thank you!
i will try these they look so easy I think i will put a bible verse in mine thanks
Made these and they are great – thanks!!!
These are delicious! No kidding. I made half a batch (24) last weekend and they went so fast. This weekend I just used the dough cycle of my bread machine (do NOT try to use the whole recipe unless you’ve got like a 4 pound loaf bread maker! seriously…), halved the recipe, and put 18 in the freezer after rolling them up. Practically no work this way and I’m hoping they’ll last 2-3 weeks. Yum! Thanks so much for this recipe!
ok, I made these as part of my 6 year olds birthday meal and the were absolutly DELISH!! my whole family (there are 10 of us) loved these and has been begging for them ever since
thanks for the great recipe!
thanks for sharing! so clever, love it.
I was wondering if I could make bread loaves out of this? If so how many and bake for how long? Love the rolls, I just thought I killed my yeast and made another yeast mixture but I looked and didn’t actually kill the first one so I have an extra starter
Thought I could make bread instead of another batch of rolls.
These look so yumny!! I can’t wait to try them! With Valentines coming up I think it would be neat to put different meanings of love on the paper strips.
This recipe yields HOW MANY rolls? Did I miss that?
I think I’m going to try this at Thanksgiving, but rather than thankful notes, I’m going to put family members names inside, whoever you get in your roll is who you will buy for in our annual family Christmas draw/exchange !
Oh my, I’m drooling!! I’m going to attempt these today! Thank you for the amazing picture tutorial!
is it possible to shape them into crescents and then freeze them? they make WAY too many for me to use in one shot!
Thanks!
I have made these several times now–GREAT recipe, BTW!– trying different versions, and here are my family’s favorites: pigs-in-a-blanket w/ miniature sausages wrapped in the middle (I froze prebaked after second rise and I throw them in the oven before school; they are great grab-n-go breakfast), and the adult PIB with guys’ fave being jalapeño, precooked bacon and cream cheese wrapped in the middle and ladies’ fave being goat chz, sun-dried tomato, precooked bacon and fresh spinach, a grown-up BLT!
Whoo hoo! Thank you for the different ideas.
So glad you love the recipe. It’s definitely a keeper. 
These turned out A-M-A-Z-I-N-G!!! I made them for my friend’s 30th birthday dinner and instead of doing “grateful” pieces of paper in them I put questions in them, so when the person opened theirs they had to ask the birthday girl the questions!
So fun!! Thanks for sharing!!
I use to make these many years ago when the children were growing up..
I was talking about this butterhorn rolls recipe to my friend, while on vacation, I don’t have my recipes along, just looking for something I cold send her so she could make them. This is a great way of sharing.
Loved it! Doesnt look as good, but it was my 1st time baking bread…I stuffed some with fried calabrese sausage and others with turkey blanquet.
Here is a pic:
http://a6.sphotos.ak.fbcdn.net/hphotos-ak-snc7/s320x320/423701_10150558766034317_500849316_9046781_1332225159_n.jpg
These look so good! Can you make the dough ahead of time? Also this makes a LOT of rolls, I just cook for my husband, daughter, and me lol. Can you freeze some of the dough and use later?
I made these for Christmas and they were such a hit I have been asked to make them for a wedding reception. But to use as sandwiches for pulled pork. Can these be made as rolls for sandwiches instead of crescent rolls?
Thanks so much for sharing this recipe.
I love the thankful note idea…i just may use it to announce my next baby!
Lara, are these sweet rolls or dinner rolls? I’ve never used that much sugar in a dinner roll and I don’t want a sweet roll with my meal.
Saw this on pinterest….what a great recipe..made them today with my 5 yr old daughter..thank you! The step by step picts were really helpful
I made these and they are great.I put garlic on some and made pizza rolls with a few.Just very good rolls.
I made these yesterday and they were absolutely delicious! Thanks for sharing the recipe!
Thanks for the wonderful recipe and the great directions! I love this recipe!