Perfectly Easy Dinner Rolls

"This batch of dinner rolls can be made up to 4 days ahead--perfect for those big dinners where you want to do as much as possible the day before."
photo by Sharlene~W photo by Sharlene~W
photo by Sharlene~W
photo by PaulaG photo by PaulaG
photo by PaulaG photo by PaulaG
Ready In:
2hrs 15mins




  • Combine the warm water and yeast in a large bowl.
  • Let the mixture stand until yeast is foamy, about 5 minutes.
  • Stir in butter, sugar, eggs and salt.
  • Beat in flour, 1 cup at a time, until dough is too stiff to mix with a spoon (some flour may not be needed). At this point, use dough hook or knead on floured surface for 10 minutes until dough is smooth.
  • Place in a greased bowl and cover. Let rise until doubled, or at this point it can be refrigerated for up to 4 days.
  • Grease one 16.5x12-inch or two 12x9-inch baking pans.
  • Turn the chilled dough out onto a lightly floured board.
  • Divide dough into 24 equal-size pieces (about 50 grams each).
  • Roll each piece into a smooth round ball; place balls in even rows in the prepared pan.
  • Cover and let dough balls rise until double in volume, about 1 hour. (Remember if you are using dough that has been refrigerated and is cold this step will take longer).
  • Preheat oven to 375°F Bake until rolls are golden brown, 15-20 minutes.
  • Brush warm rolls with melted butter, if desired.
  • Break rolls apart to serve.

Questions & Replies

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  1. PaulaG
    These are easy, rich and delicious. I mixed up the dough and refrigerated it for 2 days before shaping into rolls and baking. The directions are right on target and the rolls were a big hit at Thanksgiving dinner. They are also wonderful wrapped in foil and reheated.
  2. hayleighsmom
    okay don't leave out the sugar!!!!:) still editable but it taste like cornbread rolls, that is the best way I can explain it.. I still liked this recipe a lot..
  3. CheyenneAnn
    This recipe produces soft, light, rich dinner rolls. The only deviation I have made is on occasion I have substituted room-temperature sour dough culture for the water. It may need a tad more flour or water depending on the atmospheric gods. My family loves these rolls. I have made larger rolls (75 grams) for sandwiches. My husband loves sandwiches with these rolls.
  4. college_cook18
    My bread making skills are pretty limited to dense loaves, never light and fluffy like the rolls here. These came out fantastic. I followed the instructions and didn't make any changes except that I added a half a tsp of sugar to the yeast and let it sit for 10 minutes instead of 5. They reheat well and will make an excellent addition to thanksgiving this year.
  5. 2CsMom
    I don't know what happened, but I baked them at 375 for 15 minutes and they were black on the bottom. Tasted the top halves to see if I should try it again, but wasn't impressed by the flavor (or lack thereof).


I live in the San Francisco area and love it here. I discovered Recipezaar (then Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
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