Unknownchef86's Very Best Dinner Rolls

"These rolls are very soft and light. They make children and husbands very happy. My husband asked, "Can you make these ALL the time?""
photo by gailanng photo by gailanng
photo by gailanng
photo by zeeegal photo by zeeegal
photo by zeeegal photo by zeeegal
photo by zeeegal photo by zeeegal
photo by zeeegal photo by zeeegal
Ready In:
2hrs 20mins
36 rolls




  • Note: Due to its sticky nature, this recipe is best made in a standing mixer with a dough hook; the truly persistent could probably make this by hand with a bowl and a wooden spoon-- these rolls are worth the extra effort.
  • Sprinkle the yeast over the warm milk and let sit for approximately 5 minutes to proof.
  • Add sugar, 1/2 cup melted butter, salt and eggs; mix well.
  • Add flour and mix well.
  • Blend at medium-low speed for about 5-10 minutes, scraping down sides once or twice.
  • Cover bowl with plastic wrap and a towel; let rise in bowl about 1 hour or til doubled.
  • Remove the towel and plastic wrap and turn mixer on low to"punch down" the dough; if you wish, you can let the dough raise a second time as it makes for a more flavorful roll.
  • Remove the dough from the bowl and divide into 36"plops"; The dough will be very sticky.
  • Place"plops", edges just touching, in a buttered 9x13 baking pan; don't bother trying to smooth out the"plops"-- they will smooth out as they raise.
  • Cover pan with plastic wrap and let rise til doubled, about 30-40 minutes.
  • Melt the reserved butter and drizzle over the top of the rolls before baking.
  • Bake at 400°F for 10-15 minutes or until golden.

Questions & Replies

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  1. addjoa
    I don't have a bread machine or an electric mixer. I am determined to make them by hand. Is it possible to so because the last time I was tried a bread recipe that called for so much hydration my dough turned into cake batter. I really want to give it a try by halfing the recipe but I am scared. Also reading GB through the comments, I get the impression I cannot shape them but just drop them is that correct?
  2. fatkidd0
    what type of flour did you use? bread flour or all purpose? would there be any difference if it was bread flour? also, what if i cut the recipe in half (flour), will i also cut the yeast and other ingredients in half? Thanks!
    Can you make the rolls through baking and freeze? How to store in freezer. How to store if made afew days before using. Want to make for thanksgiving.


  1. Chef SuzyQ
    Loved them, LOVED them! I accidentally melted the butter and threw it in instead of softening. So I added an extra half cup of flour because they were SO sticky and wet I didn't think they'd turn out. They turned out AMAZING and that's saying something, because I bake a lot of bread. These are really, really good and very easy in my kitchenaid. I knew I had a winner on my hands when I was making them into plops and they were raising almost as soon as they hit the pan. One easy way to do the plops is to divide the dough in half and use a pizza cutter to divide up the dough. Also, mine didn't quite get done in the middle. UPDATE: I make this recipe a lot and, after much experimentation, I divide into 24 rolls and bake in TWO 9" pans for 15 minutes. I cover with foil for about the last 7-10 minutes so they don't overbrown. Also, I use powdered milk in these and it works GREAT! There's no taste difference, it's cheaper, and it's quicker because I can skip heating the milk. I just throw the powder in with the water and yeast. Thanks for posting this!
  2. Bonnie Young
    Excellent!! These were not very pretty when they were finished but oh my do they taste good. So soft and buttery. I will be making them more often as they are easy to mix up. One hint though, when you cover them with the plastic wrap tp rise please spray the plastic wrap with release spray or it will stick, I found out the hard way.
  3. Brandess
    I made this recipe exactly as written with no deviations. If I could give this recipe 10 stars, I would. My husband and I actually ate more roll than we ate of the main dinner. the texture is simply divine; soft, airy and slightly chewy. The flavor has no trace of raw flour, which can be a problem for some roll recipes. Since it is my husband and me only, I froze the all the rolls except for 4, into muffin pans after cutting them into individual rolls. I then transferred them to a freezer safe container after they had frozen hard. Now I will have homemade rolls whenever I need them! Thanks for a great recipe!
  4. bezbrizan
    These are heaven on the lips. I also can't believe how easy they were to make. I love my new mixer with the dough hook! I made1/2 the receipe as there are only 2 of us and it was the perfect amount of buns for a standard pyrex baking dish. I decided to use a pyrex dish and reduced the heat to 375 and cooked for about 17 min. Turned out amazing. This was exactly what I was looking for. Thank you for sharing.
  5. Dimpi
    11/27/09 - The very best dinner rolls indeed! I made a half batch to take to thanksgiving dinner at a friend's place yesterday. I made 11 large rolls and they were extremely soft, light and tender. Very easy to make too. My dough was sticky but after 2 risings, it was very soft but no longer sticky. So I was able to shape the rolls into rounds easily. I also brushed melted butter on top instead of drizzling. Awesome recipe, Unknownchef86! Update 12/10/09: The other day I tried making these with whole wheat flour. They turned out extremely well. I made half a batch and needed only about 3 cups of white whole wheat flour, 3 heaping tbsp of vital wheat gluten. I also used a third less sugar and far less butter for brushing on top. I shaped them into 16 rolls and froze 12 of them. I thawed and re-heated a few today and they were as good as on the first day - soft, tender and flavorful.


  1. swallace8337
    No tweaks.
  2. Lucky in Bayview
    These came out great. I used and egg wash instead of butter as Chef Lil Red suggested and should have left them in the oven for just a couple minutes longer after covering with foil. The flavor and texture of these little guys are just perfect. Thanks for posting the recipe. I'll be making these again.
  3. paguilera
    Delicious! I just substitute 3 cups of flour with whole wheat flour to make them a "little" more healthier! love them!
  4. SGpratt
    Delicious! I made with half whole wheat flour and half all-purpose white flour and they were fluffy and light. I dissolved the yeast in 1/4 cup water to avoid clumping and then added 2 1/4 cups milk (room temperature) for a total of 2 1/2 cups liquid. I substituted 1/3 cup canola oil for the butter in the bread dough. Also, I added the salt with the flour to avoid killing the yeast. I only used 3 tbsp. butter for drizzling over the top. I let rise a total of 3 times ~~ the first time for 1 hour, the second time for 1 hour and then I divided into "plops" and let rise another 30 minutes. To make the plops, I put on disposable plastic gloves and then rubbed some butter on the gloves ~~ no messy dough problem! Thanks for posting!
  5. lois hall
    I have been making these rolls for the past year or so for all gatherings & they are the best. I use my KitchenAid mixer & lube my hands with olive oil to make the blobs. Have also started substituting half & half for 2 cups of the milk along with 1/2 cup water...more fat & gosh, are they good! Thanks.


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