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, bake (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!
Ingredients
- 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
Instructions
- 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.
- 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.
- 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 rise.
- 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.
- 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.
—
You can get some of the ingredients for this recipe FREE over at Vitacost using your $10 credit!
—
I hope you all enjoy them as much as my family does.
updates and free printables delivered straight to your inbox!
Hi,
These are delicious! I didn’t realize I would end up with 48 rolls, though! Do they freeze well after being baked?
Thanks!
My cousin made these rolls for gatherings because we all loved them so much. She would make a lot at one time and freeze them. They taste just as good out of the freezer. She would pull out a bag, let them thaw then warm them in the oven. You can put a piece of foil over them so they don’t get too brown (she would purposely take them out of the oven before they were brown when she’d make them to freeze, but this works fine too).
Alton Brown makes a Parker House brown and serve roll. You bake at 275˚ for about 30 mins, then let them cool. Once cooled they you can bag them and freeze them. When you want to use them thaw them for about 60-90 mins and back at 400˚ for 10-12 mins. I’ve tried it with the Parker House rolls, but not these yet. I don’t see why they wouldn’t work on this recipe too. I know it does help this time, but worth a shot in case you want to make them again and don’t want 48 rolls
Here’s the link to the Alton Brown Recipe. You can read about how he dos the brown and serve part near the bottom of the recipe:
http://www.foodnetwork.com/recipes/alton-brown/parker-house-rolls-recipe/index.html
I have made these rolls several times now, (they turn out great and I always get rave reviews about them) I freeze them before I cook them. Just be sure to freeze them on a cookie sheet not touching before transferring to a freezers bag.
Hello – I am new to Pinterest and found this recipe. This is what my mother made every year … she is almost 97 and cannot remember now how to make it. Unfortunately NONE of her four kids learned how to make these. I am just praying I can do it, for if so, my family will be so happy!!! Thank you so much for posting this!!!
Wondering if you can half the recipe for everyday meals?
Yep! just take the egg and crack it in a measuring cup, gently stir it so the yolk breaks up, and then pour about half of the egg out for the recipe. If you get more egg, that’s ok, I usually half this recipe for my little family.
Hello Lara,
I will try to make this delicious rolls but would you please tell me wich kind of yeast you used? I’m from Barcelona and I’m not pretty sure about it.
thanks
My husband makes bread all the time and uses Active Dry Yeast (brand: red star). I’m sure this is type of yeast this recipe calls for.
just made em, soooooo delishhh turned out amazing!!! just like the photos.
This is probably my 5th or 6th time making this recipe since discovering it on pinterest a few months ago. I have made bread, rolls, and so on, but these are by far the tastiest, and easiest recipie I have found. I will cut it up in the 4ths and use 2 sections and freeze the other 2. I have also used it to make delicious cinnamon rolls, monkey bread, full bread loaves, and even pizza. I’m thinking of trying donuts in the morning. Thank you for this recipe, it has deffinitly become a favorite at our house
I agree, ever since I found this recipe, no other roll recipe works, haha! I was thinking of trying them as scones today (fried dough), instead of all for rolls… but I am not going to lie, 48 is a lot but I am sure we would have ZERO issues clearing them out of here in a couple days! They are that good. I had not thought of using the dough for other things, so thank you for the idea!
These look so good!
I love the idea of placing the gratitude notes in the rolls but what type of paper do you use? My concern is that the ink will smear or the paper will tear in the roll.
Regular printer paper works. Yes, it may tear but you could always fold it in half if you’re worried about the ink.
I just made these for the first time. I am an avid baker and have ALWAYS been terrified of making bread. These turned out AMAZINGLY delicious and exactly how the picture looks. Can’t believe I did it. Rave reviews from all, and I have a pretty bread fussy family. I halved the recipe and got exactly 24 rolls. For the egg, I just beat it (4 oz.) and poured in only half the beaten egg. I’m not kidding when I tell you, If I can make these, so can you.
Made these today. OMG!!! Best, best rolls ever. Really incredibly yummy and easy. Thank you so much!
Soooo good! I made them for family dinner tonight with spaghetti. I put garlic powder and Parmesan for an Italian style.
Thanks for sharing!!! By the by, what kind of cookie sheet did you use and where did you get them?
These cookie sheets are from SAMS club, but I bet you could search around and find them other places as well
Thanks!!! One more question…. which size??
I am curious about what type of yeast to use? I have never really made bread. Rapid yeast or regular?
active dry yeast is what I usually use
My favorite yeast is SAF Instant. You do not mix it with the water, you mix it in with the dry ingredients. I just made the recipe as it called for everything (I did not want to “think”) and just added the yeast into the flour before stirring it in. I would not say I am an expert baker, but I do bake a lot of breads etc and I absolutely LOVE this yeast. And if you need any more reason to buy it, I was noticing Harmon’s bakery had rows of it on their shelves (behind the counter)- this is the yeast they use! Good stuff!!
My rolls didn’t have much taste to them, not sure what I did wrong :/ Hopefully I will get it next time
Ok I have a few questions. I am on bread detail for Thanksgiving and would LOVE to make these. I was wondering if I could make these at home and bake them somewhere else. I was thinking that I could put them on my half sheet pan and pop them in the oven when I get there. It will probably take me 45 min or so to get there. Will that work?
It could work, as long as your car is warm and they aren’t being bumped, which would make the dough fall.
I made my rolls up to the point of shaping the rolls onto the cookie sheet. I covered them and put them and put them on my back porch where it is cold (the fridge will work if you have enough room). Then you can put them in the car the next day on your way to your destination and POP the rolls in the oven when you get there. I just did that right now. Works wonderfully
I made these for a family dinner tonight. There were 9 of us, and 28 of the 48 rolls were consumed! Needless to say, my family LOVED them! I had my doubts since the dough was not kneaded before being set to rise, but they were amazing!
Made these tonight for church tomorrow. They are currenting rising for the second time and I just realized that I forgot to add the egg.
I hope that eggs wasn’t really important. They look great. Wonder how the egg effects the taste?
These really are the best rolls I’ve ever had. I can easily eat 6 of these myself. My husband and I came across this recipe and it’s so fun to make together! With just us (we have a toddler, so she’ll maybe eat one roll), we can consume all these rolls before they go bad. We will eat them with dinner, then eat them for breakfast, make sandwiches with them for lunch, and then use them for another dinner. SO GOOD…and I don’t get sick of them! They take a lot of time (like any good rolls would), but they’re not that hard and they’re so worth it.
How long did you let the rolls raise to double in size?
It depends on how warm the area is where your dough is rising. It could be 10 minutes or 40. I also depends on how active your yeast is. So really, you just need to watch the size.
Well hello there.. after searching for new dinner roll ideas… ta da.. I ended up here! Will be posting photos on my blog as we try to remake these. Came up with my own printable idea for the center! Hugs and very very Happy Thanksgiving to you! Jules from the Dragonfly!
I need to know time line. how long to double in size in bowl and how long to double in size in pan. Never made rolls and knowing how much would be helpful in planning. Can’t wait to make after reading all the comments.
The time line really depends on your kitchen temperature. If it’s really warm in there, then the dough rises faster; and if it’s colder, it will take longer. Hope that helps you.
I know it will depend on the temp and humidity in your kitchen, but to let the dough rise in bowl to almost doubled, are we talking 1-3 hours or 4-8 or?? I am trying to plan out when to start makin the dough.
I’m sorry. I really don’t have a time line for you. It really does depend on the warmth of the kitchen and how active the yeast is. My experience is that these rolls take about 3 hours start to finish, including raise time. While they are raising I can go do other things. I don’t want to put a number on how long it will take to double in size because I could be totally off. It really just depends.
Can these be made and frozen? If so, how well do they turn out? I am super interested in trying these!
I haven’t had success with freezing these before, so I can’t recommend it, but others have. If you find it works for you let me know!!
Can I use Splenda in place of sugar?
I don’t think they will turn out with splenda
I saw these on Pinterest. Can you make ahead and freeze at any point? would love to do a batch and freeze for later
I haven’t had success with freezing these before, so I can’t recommend it, but others have. If you find it works for you let me know!
Looks great. How long do you let the dough rise?
Until it doubles in size. The time will depend on how active the yeast is, how warm your kitchen is etc.
How big of a circle do you roll the dough out to?
about 14 inches give or take
Do you mind emailing me how long it takes for these to rise? I am thinking it would be nice to have the dough made and then do my drive to our thanksgiving dinner, and let it rise in the car.
can i make this dough the night before then get the dough cut and rolled in the morning and bake on site? or do i need to get up at 4 am!? which is probably only fair since i’m not on turkey duty!
I made these today and they are WONDERFUL! So easy and they taste great! I am not a baker and these turned out beautiful for me. I’m not good at judging the size so some are bigger than others, but that will come with time. This will be my recipe from now own. Thanks for sharing!
These rolls look great, I can’t print the recipe!
Thanks, I am going to try these, they look great, only wish you had a printable recipe that didn’t take 6 pages, not complaining tho.
The printable version is only one page…
Has anyone cut this down to just make a dozen dinner rolls??
I am just wondering if they will come out just as delicious if I shape them into round balls instead of crescents?
I see someone on here says they are rising a second time. Am I missing something? Also can I use Silpat?
i was wondering if i were to make the dough the night before if i could put it in the fridge over night and they still turn out good?
Can I use instant dry yeast??
Yes, that is what I always use.
After placing crescents on pan…can these be refrigerates over night before baking?
I haven’t ever had luck with refrigerating or freezing the uncooked rolls. But if you find that it works for you let me know!
Could I make the dough ahead of time and freeze it? If so, what is the process of letting it thaw out and how does freezing the dough effect the rising process? I’ve never made my own bread before, and I’m feeling ambitious for Thanksgiving
I have never had luck with freezing dough or rolls, so I can’t recommend it, but others have. If you have good luck with it let me know!
Does it matter what type of milk you use, 2% or regular milk? Will it make a difference?
it doesn’t matter if it is 1% or 2%, just don’t use whole milk or skim milk!
I am wanting to make these today and bake them tomorrow so can i just store them in the refrigerator until I’m ready to bake?
I just saw the comment before mine about the refrigerator so could you give an estimated time on the process of rising because I am making mine for lunch tomorrow! THanks
It really just depends on how warm your kitchen is and how active the yeast is. My experience is that these rolls take 3 hours, start to finish!
I am making these right now with a few alterations…we will see how that works out! I substituted 3/4 cup of water for pineapple juice and added 2 tsp of vanilla. I’m hoping they will taste like Hawaiian rolls but I think I need more pineapple juice for a recipe of this size. Anyway, I saw some of the questions and thought I’d add some tips based on my experience. I’ve been baking my own bread for over 2-3 years. Why? because I have a spoiled husband that doesn’t like store-bought bread. These are some of the habits I’ve developed over the years for successful bread baking.
1) I always heat my wet ingredients mixed with yeast, salt, sugar/honey on the stove in a tiny sauce pan unit it reaches 110 degrees. It has never killed my yeast but it’s true, you can kill yeast with heat. I just followed Lara’s directions for these rolls, I can’t wait to gobble them up!!!!
2) In regards to getting your doughs to rise, I always use my oven. I heat it up to the lowest setting, mine is 170 degrees. Turn the oven light on and toss my dough in after I let the oven cool a bit. Not only does the light allow you to monitor what it looks like but it offers a warm, draft free environment. If you are curious about humidity where I live, I live in MT where we basally have what feels like 0% humidity. It’s very dry especially in the winter and I always get my doughs to rise.
3) Don’t let the stickiness of the dough scare you. It’s quite common for recipes like this. I also used my mixer even though Lara said to mix it by hand. Why? Because I’m lazy!
4) To help you keep track of flour etc… I always pre-measure my ingredients before I start so I don’t have to worry about it while I’m following the directions from the recipe. You can focus on ingredients while measuring and directions while mixing and baking. It really helps if you are just getting started.
Thank you for offering such a fantastic recipe, I love to bake and I love bread! I can’t wait to eat these…I might not share
I just made these for Thanksgiving tomorrow and we have already eaten half of them. They are so good. They are just like the pictures.
Can I make the dough ahead of time and cook them the next day? I want these for tomorrow at lunch but would really like to have my dough ready tonight and rolled up, and pop them in the oven in the morning? Anyone else done that??
These rolls are just amazing. I have never eaten a better one. I made them for the first time last year and it was my first time to enter the scary world “yeast”. Your explicit instructions and the pictures, seriously saved my life, made it so easy. With the success of this recipe it gave me the courage to try my hand at other breads. Now a year later I am so much more confident cooking Thanksgiving dinner and it all began because of this recipe. Thank you so much!
These turned out perfect!! I am a chef but hate baking! This recipe was simple and I love how light and flacky they are!!
I made these rolls today! They have to be the best recipe I have found! Very delicious!!!
We made these tonight for our Thanksgiving dinner – they were a huge hit! I had to cut my time short (couldn’t let them rise as much as they should have…that’s what I get for sleeping in!), but they were still amazing!! A new family favorite, for sure. Thank you for sharing!
I made these yesterday for Thanksgiving and they came out great! I noticed that another commentor said that they left out the egg, and I couldn’t help but think, “how could you miss an entire ingredient?” Well, I forgot the egg. I realized this as the bread was already rising, and it was too late. I was afraid that the rolls wouldn’t brown in the oven, so I coated them with an egg-white wash, and they came out golden brown! The taste was still great, so I don’t think the egg plays much of a role in taste, but more of browning the rolls. Thanks so much for sharing these!
I was wondering if these rolls could be used to make pigs in a blanket.
So what if I only have whole milk…we live on a remote dairy farm in Russia…so that’s all I can get my hands on!!! Dang it! How will this effect the rolls?
If you can get your hands on the milk in it’s raw (and best) form, you can easily skim it yourself. However, I prefer to use whole foods in their closest-to-nature forms whenever possible. I use whole milk all the time when baking bread (well, my husband does most of the baking; I prefer cooking) and have never had any problems with it. I am quite intrigued to discover the reason for the suggestion to not use whole or fat-free milk. I wouldn’t ever use the fat-free version anyway, but am curious to the reasoning nonetheless.
I used whole milk and they came out great
I made these today and all I have to say is these rolls are amazing. My family loved them! Thanks for a great recipe.
Do i use margerine or real butter? If i use real butter do i use sweet cream salted or unsalted?
Since no one else has answered yet, I’ll give you my two cents.
I never use margarine for anything. I <3 real food. 
My personal preference is for salted butter – but only because "natural flavors" are often added to unsalted butter, which usually translates to MSG (we avoid MSG as much as possible in our home). I would much prefer plain butter with *nothing* added. If salt were needed, ideally I'd add it at home to control quantity and quality (I only use Redmond Real Salt). But alas, I'm not on a farm and don't have the resources yet for acquiring my own (or making) fresh butter. But those are all just personal preferences. To each, his (her) own. 
Thank you Thank you Thank you !!!! My first time making bread and found your recipe very easy to follow made wonderful rolls , cinnamon rolls and Bieroxs … was very nervous trying this but with your easy to follow recipe i have all the confidence that i can do it again !!! Thank You Again
I have made these rolls several times now….wait for it…Gluten free!!! Wish I didn’t have to be gf, but such is life. These rolls are the BEST rolls bar none I have ever had. They rise beautifully, smell heavenly and taste amazing. The only tweak I had to make was adding an extra egg, simply because gf flours need the egg. Today I made caramel pecan rolls with the dough and they were bar-none the best ever. I cannot express to you my gratitude for sharing your wonderful recipe!! I feel so normal now
I see you made GF, just curious as another person who also has a child who is GF, what did you do to change this recipe to GF? What type of flour did you substitute? Thanks in Advance for any info!
Hi, i love your Ideas but I’m in Germany and not familiar with the there Cup – would you hav Gramms for me? Looooaads of regards Indi
Indi, 1 cup is 250 ml. not sure how many grams
I have just rolled out my first try. My question is how do I get them all the same size what is your measurement for each roll. Very nervous they will be a mess due to my ineptitude with a rolling pin. Thank you for the recipe I hope these are as good as they smell.
I am so excited to make these for 2 seperate family Christmas dinners next week! If I make them in advance- will they be good- ie: if I make them on Sunday will they be good on Tuesday?
Thanks for sharing this yummy recipe!!
Your printable version doesn’t work!
I will be making these for Christmas day lunch. Wish me luck! I have never rolled my own dough let alone bought yeast. Any pointers for a young woman?
JoAnn, I printed the recipe. It downloads as a pdf first, then gives you a prompt to print
Do you use salted or unsalted butter?
Thank you so very much for this great recipe. It seems harder than it really is, so go ahead and give it a try! I just finished baking mine and they are so delicious , thanks again for such detailed instructions and hope everyone has a Merry Christmas !
Y’all, these are the absolute BEST rolls. I have never had any luck with yeast rolls and these turned out perfect. Lara, you truly are amazing and so precious for sharing this special recipe!
I found this recipe on Pinterest and its amazing! I wanted to try them for Thanksgiving and I made a “test” run since I’ve never done rolls and with the way my coworkers/taste testers ate several at a time, I knew it was a hit. I made them for Thanksgiving and I just finished making the dough for tonight! Thanks so much for sharing!
I made these rolls for Christmas Eve dinner, then made more for a Christmas dinner. Everyone loves them! I decided to try something with the extra dough I had left over (because I didn’t need two whole batches). This morning, I took the dough (that had already been made, risen to double in size and separated into fourths, then refrigerated overnight). It was very sticky, but I scraped it from the bowl, onto my floured surface… Rolled it out to a circle, then buttered it like the normal recipe calls for. This time, I added a layer of crumbled brown sugar across the butter layer, then sprinkled cinnamon over that, then cut and rolled them up as normal. OH My Land! Talk about DeLiSh!!!
Btw… After the cinnamon rolls were made, I sprinkled cinnamon on the tops of the rolls, then popped them in the oven… And swiped butter over the tops when they came out. Try it for breakfast. My kids couldn’t stop eating them (and neither could I).
D
I will be sharing this great recipe with my readers!! My husband made these and we have fallen in love with them. They were perfect for Christmas Dinner!
Also I love your pictures!
Compared this to the recipe I’ve been using for a dozen years. It’s almost exactly the same except that this recipe doubles the salt. Makes me wonder if they’re a little bit salty. Also, my recipe just uses water instead of milk, so to the person who asked if skim milk matters I would say no, it doesn’t matter since I use water and people rave about them.
Can’t wait to try this recipe!
I freeze these all the time and they come out better than when I don’t freeze. The only difference is freezing them makes them a little denser.
I let all the dough rise the first time then I put half of it in the freezer without letting it rise a second time. When I take the dough out of the freezer I leave it on the counter to thaw and rise then bake like usual
I added quite a bit of vital wheat gluten and needed for about 10 minutes. Anyone ever tried this? I’ll let you know how they turn out!
Better then DELICIOUS and they freeze well now I want to try and freeze before baking.
dough is rising now, cant wait to taste these.
I have made these once and they were a huge success.
Just took a lot longer as my pans are smaller I think.
I was just wondering what the measurements of your pan are?
Thank you
I started these early in the afternoon and a couple hours later it had doubled in size. I wanted to make sure I did this soon enough to figure out the rising time and with a added child in my house today I am babysitting, I didn’t want to wait to the last minute. I still have a couple more hours before I even need to start rolling them out to bake. Can I go ahead and roll them out and stick them in the fridge until it time to bake? Let them come to room temp then bake like normal? Can I just let it stay in the bowl for a couple more hours without harming the bread?
SOOO good!!!!
I made these for Christmas, and they were the hit of the meal. All of us just kept eating them! Wonderful recipe!
Hi, I am making these for dinner tonight and just realized by going through comments that you don’t recommend whole or skim milk. Whole is all we keep in our house. Is there a reason you say that? Thanks.
I have a birthday party on Friday, and need to make Pretzels, Pizza Dough, and Breadsticks. Do you think this could be a one-stop recipe? Comparing my separate recipes for everything, it looks like everything is the same. Thanks muchly for the recipe, my mother and I have never used anything other then this for homemade rolls since we found it.
I baked these up today to take to our Church potluck/soup sunday and they were a hit. I ended up cutting them in half so everyone could have one. Very popular and no leftovers!
From start to finish, how long do these take to make
I made these for my family for Easter. HUGE hit :] Thanks for the recipe. It was very easy to follow and yielded fabulous results.
I am not very savy when it comes to things that require yeast, so tell me, what kind of yeast do you use for this recipe? rapid rise, bread machine, instant…..??
I just found these rolls on pinterest and I made them today. They were so good!!! I even blogged about them here http://imonalimb.blogspot.com/2013/04/awesome-crescent-roll-recipe-and-no.html. Thank you so much for the recipe!
I’m interested in using whole wheat flour. How would this work as a substitute? Would it be too heavy? Do you have any suggestions for substituting whole wheat?
Thank you for such an easy recipe! I knew I had most of the ingredients, so set off to bake bread for the first time ever (yes, I know, you can stop the gasping). I used bits and pieces of flours. Whole grain spelt, white spelt and a tiny bit of white flour ( for the board). It’s a cool Sydney evening, so I preheated the oven to 50C, turned it off, and did the first rise in there.
To cut and shape, I found the dough quite sticky. I guess that’s what makes them so fluffy. Took 20 mins to cook on a fan forced oven at 180C.Delicious doesn’t start to describe them!!! No preservatives and I know exactly what went ino them. Thank you again.
These look so yummy! These rolls will BAKE in an oven…
Cooking is what we do on the stovetop!
nice catch – I just changed it.
Wow just made these and they are just like the pictures!! Love the step by step guide. Very helpful and made the visualization a reality!
Thanks for the wonderful recipe and the great directions! I love this recipe!