Bread Machine Dinner Rolls: A Tested and Approved Classic

Sneak Preview: Make these classic bread machine dinner rolls with a bread maker. They are beginner-friendly and taster-approved. No bread machine? No worries! You can still mix the dough in a stand mixer or do it by hand. See the recipe notes for details.

My Favorite Classic Dinner Rolls Recipe for a Bread Machine--baked rolls ready to bakePin

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Does anybody still clip recipes in this day of virtual newspapers, Pinterest, and gorgeous picture cookbooks?

I clipped this recipe out of our local newspaper in the ’80s, reportedly from the cooks at a local high school. I’m so glad to have their famous recipe for these scratch-dinner rolls.

Even though it wasn’t a bread machine recipe per se, the recipe converted beautifully so I could make them in my then-new bread machine. I was hooked.

A million and one batches later, I can honestly say this recipe has been “tested and approved.” Proceed with confidence.

I published this easy bread machine dinner roll recipe in the early days of this website. When readers complained after it disappeared, I republished it with a video.

Ingredients and substitutions

  • FLOUR: Unbleached flour is my first choice for a very scientific reason. I keep it in the flour canister on my countertop, making it easy to grab.
    I’ve tried bread flour, white whole-wheat flour, and bleached flour. They all make great rolls.
  • MILK: Whole milk is best. The more fat in the milk, the better. If you have some other milk on hand, use it. Read below for options to use for lactose-free bread.
    If you aren’t using whole milk, you could substitute one tablespoon of heavy cream for one tablespoon of milk. The liquid should not total more than 1 cup.
  • EGG: I use only “large” eggs in my bread recipes. Adjust the amount of liquid if you use a different size egg.
  • SUGAR: The recipe calls for three tablespoons of sugar. Use granulated white sugar. Depending on how tight my pants feel that day, I often add only two tablespoons. Suit yourself. For a milder sweet taste, substitute honey. Remember that honey will add moisture, so you may need to add more flour on the fly with this surprising secret.
  • BUTTER: The original recipe specified shortening, aka Crisco. After a few years of that, I switched to butter and never looked back. If you are out of butter or want lactose-free bread, use shortening as a substitute.
  • YEAST: Again, the original recipe called for active dry yeast. I quickly exchanged the idea of waiting 10 minutes while the yeast dissolved for instant or bread machine yeast that doesn’t need to be dissolved. According to King Arthur Flour, active dry yeast no longer needs to be dissolved.
  • SALT: Use table salt or sea salt. If you want to use Kosher salt, add about 1/4 teaspoon more. Salt is an important part of the package, so please don’t leave it out.

How do you use a bread machine to make dinner rolls?

If you are a bread-maker newbie, read 6 Bread Machine Secrets You Need To Know. But, for now, here’s the quick answer.

Use the bread machine DOUGH cycle to mix up the dough, knead it, and let it rise. That means you will dump all the ingredients (except the butter) into your bread machine pan in the order listed in the recipe. Start the machine.

bread machine dinner rolls in a basketPin

The most important thing you should do when using a bread machine:

Check the dough at least twice by lifting the lid to take a peek. Do this after the machine starts to see if the paddles are correctly engaged. It’s also an excellent time to add butter. (See the recipe below.)

Check the consistency of the dough again 10-15 minutes into the dough cycle.

opening the lid to look inside the bread machinePin
Lift the lid and have a look.
bread machine dough, too wet, too dry, and just rightPin
You want your dough to look like the bottom picture after 10-15 minutes into the DOUGH cycle.

If your dough is too wet, add flour one tablespoon at a time. The dough should stick to the side, then pull away cleanly.

Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. See the video for another illustration of how your dough should look.

The goal is for the dough to be shiny and elastic. It should stick to the side, then pull away cleanly.”

Once the dough cycle ends, remove the dough from the machine and shape it into balls. Place the dough balls into baking pans and cover them while they rise again. Bake rolls in your conventional oven.

Tips for bread machine dinner rolls:

1. Weigh the flour.

weighing flour on a digital scalePin

Weighing is more accurate than using a measuring cup. Now that I weigh the ingredients, I rarely add flour or liquid to my bread dough.

If you don’t have digital scales, fluff the flour with your scoop or spoon. Spoon flour into a measuring cup with a delicate hand. Level. Please don’t be a “scooper.” This practice inevitably leads to too much flour and heavy rolls.

2. Measure the flour carefully.

The proportions of liquid to flour are vital in bread making. If you add too much liquid, you must add extra flour. If you add too much flour, you must add more liquid.

3. Adding butter to your bread machine.

If you have been baking with me for a while, you may recognize this as a change in my method of adding butter. I no longer worry about using warm butter. Instead, cut the butter into small pieces with a table knife or small paring knife.

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Once you start the DOUGH cycle, the tiny pieces of butter will melt quickly because of the heat generated by the paddles in motion (otherwise known as friction).

4. Use a silicone baking sheet as your “floured surface.”

using a silicone mat as a "floured surface"Pin

Silicone mats are the best platform for rolling out dough. Why? Because the mat is easy to wash. Throw it into the dishwasher.

Also, it doesn’t take as much flour to keep the dough from sticking. Try it, and you’ll see what I mean.

Speaking of flour, if the dough is too sticky for you to manage, add flour to your hands and more to the surface. Also, try coating your hands with butter when shaping the balls to prevent sticking.

5. Use colored pans to get a nice crust on the bottom of your rolls.

My pans of choice are the gold-colored pans. After that, I would choose a pan with a dark non-stick surface. The heavier the pan, the better.

Lightweight aluminum pans or disposable foil pans are slow to brown. If it is your only choice, place the rolls onto the lower rack of your oven.

6. Check for doneness with a thermometer.

Some may think, “I never saw my grandma use a thermometer.” I didn’t, either. Experience can take the place of a thermometer.

But if you’re a beginner or like to try new recipes, a thermometer can save you a lot of disappointment. It doesn’t have to be a fancy one. A quick-read thermometer with a long and skinny probe (paid link) works best.

When using a thermometer, delicately poke the probe from the side of the rolls into the middle to find the lowest temperature. Your rolls should reach 190˚F when ready to come out of the oven.

7. Don’t leave the rolls in the pan longer than 10 minutes after they leave the oven.

Because these rolls are so soft, leave them in the pan for a few minutes to cool and let them “set.” However, remove them after 10 minutes, or they will become soggy.

Place them onto a paper plate covered with a paper towel or a cooling rack. After about 20 minutes, I pull the rolls apart and pile them into a basket lined with a towel.

By this time, you will have people gathered around wanting to taste-test for you. I let them! Everyone will appreciate your efforts more when they are hungry.


Because they are plain, basic, classic dinner rolls, the dough is versatile. Make cinnamon rolls, raisin rolls, and more with the same dough.

Change the flour and make white whole-wheat rolls. Add rosemary and brown the butter to make a wreath with the balls for a holiday meal.

Because I never quit tweaking my recipes…

I adapted this super simple recipe by adding the Tangzhong technique. It might be even better because the rolls are flaky and stay fresh longer. The secret is in a liquid/flour paste that allows the baker to use less flour. However, it is slightly more trouble. You can see the recipe for my Favorite Dinner Rolls with the Tangzhong method here.

Lactose-Free Dinner Rolls:

Substitute water or non-dairy milk (such as oat or cashew) for the dairy milk. Crisco makes a good stand-in for butter although I miss the buttery taste. Vegan butter is another possibility. Otherwise, follow the directions as written.

How to shape bread machine dinner rolls:

I hope these pictures will show you how to transform the dough into dinner rolls. But, of course, there is more than one way to make a dinner roll.

Some people like to roll the balls on a floured surface. Others roll them between their hands. But I like the method shown in the video. Once you get the hang of it, it goes much faster.

My best kitchen secret for shaping…

“Don’t worry about making perfect dough balls. If they are too perfect, people will think you bought your rolls from the grocery store.”

How to make classic bread machine dinner rolls using the DOUGH cycle:

  1. Combine all the ingredients as described in the recipe. Select the DOUGH cycle, then START. Check on the dough as described earlier in this post.
ingredients for bread loaded into bread maker panPin
1. Combine all the dough ingredients in your bread machine pan in the order given. I recommend using a digital scale to weigh the ingredients.
dough in bread machine pan at the end of the DOUGH cyclePin
2. After the DOUGH cycle ends in your bread machine, the dough should double in size before moving on to the next step.
forming dough into a ball after removing from bread makerPin
3. Remove the dough from the bread machine pan to a floured surface.
Dividing the original dough ball in two with a bench scraper, then dividing each ball into 8 piecesPin
4. Divide the dough ball in half. Then, divide each half into eight equally-sized pieces.
showing how to form each piece of dough into a ball with your fingersPin
5. Make each piece of dough into a ball-shaped bun by pulling the dough from the sides and pinching underneath. (This is hard to describe. See the video.)
covering dough balls with a cheap shower capPin
6. Arrange dough balls in an eight or 9-inch greased pan and cover.
Dough balls after second rise and ready to bakePin
7. Let rise until almost double in size. Note how all the rolls touch each other in these 8-inch pans.

8. Bake at 350˚F (180˚C)for about 12-14 minutes or until golden brown and cooked throughout. The internal temperature should reach 190˚F (88˚C). Turn out the rolls onto wired racks to cool so the bottoms won’t get soggy.

Frequently Asked Questions:

Can I make this dinner roll recipe ahead of time?

Yes. Go ahead and shape the rolls and put them in the pan. Cover and place in the refrigerator.
The next day, take the rolls out of the fridge for 1-2 hours before you plan to bake them. Let the cold rolls come to room temperature and rise. When puffy, bake them in a preheated oven until golden brown.

Can I make a double batch of yeast rolls using a bread machine?

Doubling a bread machine recipe is rarely good unless you mix the dough with a stand mixer or by hand. This is because a bread maker is limited in how much flour it can knead adequately. The size of most machines limits the recipe to around 4 cups of flour, but some are even less.

When making a double batch, there are two options.
#1 Option: If you have two machines, use them both. My second machine is old and was never good at baking bread, but it can still knead. Make a batch in each machine.
#2 Option: Make two batches in the same machine.
Assemble and start the first batch. When the kneading stops and the bread maker goes quiet after about 20 minutes, remove the dough to a large bowl. Cover it and move it to a warm place where it will continue to rise.
Clean out the bread machine pan and assemble a new batch in your bread machine. You can allow the second batch to complete the DOUGH cycle. Then, remove the dough and continue as usual.
If you are in a hurry, remove the dough from the second batch to another large bowl. Cover and set the bowl in a warmer place to rise. Often, my second batch will catch up to the first batch, and they will both be ready to shape almost simultaneously.

Can I freeze the baked rolls?

Yes. Double wrap the cooled rolls with plastic wrap, then a freezer-zippered plastic bag or aluminum foil.

Can I freeze the shaped dough?

Yes. After the dough finishes the dough cycle, shape the dough as desired. Freeze the rolls. Remove from the freezer and double-wrap the rolls. When ready to bake, remove the frozen rolls from the refrigerator and allow the dough to though and rise until puffy before baking per the instructions. Because these rolls have no preservatives, they may not bake quite as high as dough that has never been frozen.

Why are my dinner rolls small and dense?

1. Were the rolls allowed to rise long enough before you baked them? This is the number one cause of dense rolls, especially for beginners. Don’t pay attention to the clock. Please wait for the rolls to rise until they are puffy and almost double their original size.
2. Did you substitute whole wheat flour for white flour? Whole wheat usually produces a smaller roll that won’t be as light and fluffy as white. I recommend this recipe for Whole Wheat Dinner Rolls or these White Whole Wheat Rolls if you want to use whole wheat.
3. How did you measure the ingredients? Weighing is the most accurate way to measure flour. Measuring with cups often results in adding too much flour.

If you have a recipe for bread made the traditional way, but you want to make it in a bread machine, I hope you’ll try it using the DOUGH cycle. Send me a picture and let me know how it went. I’ll celebrate the accomplishment with you, or we can troubleshoot together.

ADDENDUM: I’ve learned that I no longer need to warm the milk or the egg. The friction caused by the kneading paddles will warm up the ingredients in no time. Not convinced? Check the temperature of your dough at the end of the kneading cycle with a quick-read thermometer.

More Bread Machine Recipes and Tips:

If you have questions or suggestions, email me privately for a quick answer: Paula at Hope to see you again soon! 


Classic Bread Machine Dinner Rolls

Paula Rhodes
This recipe produces a light and airy slightly-sweet dinner roll you can mix up in your bread machine. Shape by hand and bake in your conventional oven for the best of both worlds.
4.91 from 40 votes
Prep Time 30 mins
Cook Time 12 mins
Rising Time 2 hrs 15 mins
Total Time 2 hrs 57 mins
Course Bread
Cuisine American
Servings 16 rolls
Calories 138 kcal



  • 1 cup milk - 227 gr
  • 1 egg - 50 gr
  • 3 tablespoons granulated sugar - 40 gr
  • 1 teaspoon salt - 6 gr
  • ¼ cup butter - (chopped finely) 57 gr
  • 3 cups unbleached all-purpose flour - 360 gr
  • 2 teaspoons bread-machine or instant yeast - 6 gr


  • Place 1 c milk (227 gr), 1 egg (50 gr), 3 T sugar (40 gr), 1 t salt (6 gr), ¼ c butter (57 gr, finely chopped), 3 c (360 gr) unbleached all-purpose flour, and 2 t (6 gr) instant yeast into your bread machine pan in the order listed. Select the DOUGH cycle and press START.
  • Check the dough at least twice during the mixing and kneading phase by lifting the lid to take a peek. The first time, look immediately after the machine starts mixing to ensure the paddles are engaged correctly. The dough should start to form a ball.
    Look again 10-15 minutes into the DOUGH cycle to assess the consistency of the dough. For most recipes, the dough should stick to the side, then pull away cleanly.
    If your dough is too wet, add flour one tablespoon at a time.
    Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Read more about this surprising secret to success with a bread machine here.
  • When the dough cycle finishes, the dough should be doubled in size. If not, leave the dough in the bread machine a few more minutes until you can punch two fingers into the dough and it fills in gradually. If it doesn't fill in, it has risen too much. If the dough bounces right back and the dough fills in immediately, then it needs to proof (rise) a little bit longer. (This may happen if your kitchen is cold.)
  • Pull dough out of the machine and onto a floured surface. Lightly knead the dough to remove any large bubbles, and form it into one large ball. Divide in half, making 2 balls. Divide each of those balls into 8 equally-sized lumps.
  • Make a ball from each piece of dough by pulling the dough toward the bottom while turning the dough (see video) or use whatever method works best for you.
  • Arrange balls into 2 well-greased 8 or 9-inch round or square pans (non-stick is better) and cover with a tea towel or a cheap shower cap. Place in a warm spot until almost doubled. (I put mine in the microwave where I have already boiled a cup of water for 5 minutes to make it warm and steamy.)
  • Heat your conventional oven to 350˚F.
  • Bake in the oven until golden brown, usually about 12-15 minutes. Rotate to get even browning. The internal temperature should reach 190˚F.
  • Within 5-10 minutes, dump baked rolls out of the pan and let cool on a rack or paper plate so they won’t get soggy from the steam they produce. Brush with melted butter if desired.


Directions for making bread with a stand mixer or by hand:
  • To make this recipe in a heavy-duty stand mixer:  Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
  • If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
  • Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.


Serving: 1roll | Calories: 138kcal | Carbohydrates: 22g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 182mg | Potassium: 64mg | Fiber: 1g | Sugar: 3g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
Keyword bread machine recipes, celebrations, Christmas dinner rolls, easy dinner rolls, Thanksgiving yeast roll recipes
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Recipe Rating


  1. 5 stars
    Paula, I’ve lost count how many times I’ve made this recipe. It’s so good and in my binder where I keep my best recipes, I have a handwritten love note from my husband attached to this recipe. He added little hearts with arrows and wrote, “These are the BEST rolls!!!!” He had gotten up in the middle of the night and eaten a bunch of them while I slept. In the morning I discovered the note propped on the kitchen counter. Still makes me smile. Thank you!

  2. Some of the best dinner rolls I’ve ever made. I’ve make these for holidays, family dinners, church suppers, pot lucks, etc. The recipe is simple, my bread machine (which I’ve had for at least 15 years) does the work. Thanks you for this recipe.

    1. Hi Robin,

      Thanks so much for the positive comments. I lost all the comments from the old post, so it’s good to have a new testimonial. Happy Bread-making.

  3. Good morning. I noticed that you have butter listed twice in the ingredient list. I have too make this soon. It sounds delicious and I love the way they rise and bake. Like the Dresden pattern for quilting. Have a blessed Sunday.

    1. Hi Connie,
      Hugs to you, my friend. My mistake about the butter is now corrected. You are going to love the rolls. And you’re right. They look like the Dresden pattern. Blessings to you, too, on this beautiful Sunday (at least where I live).

  4. Bonnie Smith says:

    This may be one of my favorite recipes on your blog, Paula! Glad to see the recipe again. It works every time and it is so easy and the rolls are always delicious. Thank you, Paula!!

    1. Thanks for the confirmation! You’re welcome.

  5. It’s been a while since I made these but they are my favourites. If I didn’t want to do the new recipe for the cheese rolls could I just add the cheese to these? I think that was basically what the old cheese rolls recipe was??? Sorry for being a nuisance but I liked them the old way xx

    1. Yes, Bethan. Adding cheese to these makes them just like the old cheese recipe. I had no idea there were so many fans of the old recipe. Glad you are one of them.

  6. I’ve just made these rolls, and they are absolutely wonderful, and look exactly like the photo you have on here of the finished article. My husband and I have just shared one straight from the oven and dripping with butter…delicious! Thank you so much for this wonderful recipe…I shall be making a few more bread items from your site now that I’ve pulled my bread machine out of the cupboard it’s been hiding in for the past few years. xx

    1. Your letter is quite a day-brightener and so encouraging. Glad to hear your bread machine is no longer hiding but instead, bringing you delicious homemade bread. Stay in touch. I would love to keep up with your bread-making adventures.

  7. Peggy Thomas says:

    I made these rolls over the weekend and the aroma sent me back to my Grandmother’s kitchen in the Winter and the fogged over windows in her kitchen. If we were playing outside, we knew to come and get it! When the husband took a bite he said “OMG, cafeteria rolls!”. Thank you, Paula, the search is over!

    1. Hi Peggy,

      This is my favorite kind of comment!!! Thanks for taking the time to share.

  8. The first time I made these, ( maybe a week ago?), they turned out beautifully and super fluffy. Today I made them again. They tasted good but were very dense, not big and fluffy like before. What did I do wrong?

    1. Hi Karen,

      I’m sorry about your rolls. There could be more than one reason. How did you measure the flour? Is it possible that you used more this time? Were any of your ingredients cold? That’s not a problem, but it will slow down the rising time. Speaking of rising, did you allow them to double before you baked them? Did the dough over-rise or over-proof when it was in the bread machine pan? That can happen pretty easily if your kitchen is warm. There are more reasons, but since I didn’t watch you make the rolls, I can’t be specific.

      But don’t be discouraged. You’ll get it. We’ve all that those failures, but that’s how you learn. Right? Just like momma said. 🙂

    2. @Paula, I’m trying again!

  9. I am in the process of making rolls for my second time.. they came out perfect the first time ~ a week ago. Was my first time to use the “dough” feature on my machine. Thanks so much for all the tips, and recipes.

    1. Hi Cheryl,

      You’re welcome, So glad to have you on the “Dough Cycle” team. Hoping for a rerun of last time.

  10. 5 stars
    This is the best roll recipe I’ve ever made, and I’ve made quite a few. They are perfectly light and airy. I’ve found my new go-to!

  11. Made these a couple of hours ago and I’m making a second batch now. My partner and I ate more than we should’ve given we wanted to serve them to his parents for dinner tomorrow! These are delicious!! Now that I’ll have many more rolls than needed, I’m wondering how long they’ll stay fresh for? Also, do they freeze well?

    1. Hi Hallie,

      Glad you liked the rolls. Now you know why they are a family favorite. These rolls have no preservatives so they are best the day they’re baked and pretty good the next day, too. If you freeze them, I would probably slice and toast them for the best flavor. You might be interested to know that this recipe for Tangzhong dinner rolls is the same recipe with the Tangzhong technique applied. These rolls stay fresh for a good three days and taste even better. The recipe has one added step that’s not hard. Might be the best solution.

  12. Diane Morgan says:

    When I’m making dinner rolls I don’t want the angel food cake buttin in.

  13. I made these last week and they tasted great! I will be making them again not only because we enjoyed them but clearly…I need practice forming dinner rolls. Thanks, Paula

    1. Yes, a little practice is all you need. Thankfully, the shape doesn’t normally affect the taste.

  14. I’ve made these rolls probably six times now with varying outcomes, but always delicious. I generally split the dough and make one pan of 8 rolls and one pan of 8 cinnamon rolls! Yum. The one situation I always have is that the dough is very sticky when I remove it from the machine, without the substance generally found in other yeast doughs so I find myself using a lot of flour to ease handling and forming. I must be doing something wrong. I weigh my flour (thank you for this great tip!) and the dough looks correct while kneading and proofing. Regardless, this is a great recipe. Any ideas?

    1. A couple of possibilities: Are you using bread flour by any chance? Sometimes you need to add more flour because of the additional protein. Whenever your dough is over-proofed, it is often sticky to work with. When you poke your finger in the dough to check if it has risen enough, the hole should fill back in slowly. If it fills in quickly, it needs to rise more. If it doesn’t fill in at all, then it’s likely the dough has over-proofed. Push the dough down and let the dough rise again, but this time not as much.

      Another thing could be your work surface. Have you tried spraying a little oil on the surface and also your hands? It works like a charm and you don’t have to use any flour.

      Does any of this sound possible?

  15. sandra kynes says:

    Help when I make dough in my machine it is all cobwebby and sticks to the sides then when I eventually get it out and shape it onto rolls it rises then goes flat , what am I doing wrong xx

    1. Hi Sandra,

      Be sure to open the lid and check your dough while it is kneading. After the machine has been kneading for 10-15 minutes, the dough should stick to the sides, then pull away cleanly. If it doesn’t pull away, add more flour 1 tablespoon at a time. Give the machine time to knead in the flour before you add another tablespoon. That should take care of the flat rolls. However, if you let the rolls rise too long, they will still flatten out. Here are two things to look for:
      1. The rolls should rise just short of double in size. If the formed rolls completely double before baking, they may not have enough power to rise anymore in the oven and could even flatten out. 2. Another test: use your knuckle to make an indentation on the side of one of the rolls. It should slowly fill in. If it doesn’t fill in at all, the rolls have already risen too much. If it fills in quickly and you can’t even tell where you made the indentation, they need to rise a little bit more. A lot of bread making is experience. You’ll get it.

  16. 5 stars
    These are delicious, simple & easy to make. I made them in a 9×13 pan and made sliders with a sloppy Joe filling.

  17. a quick one please Paula. What glaze did you use on the rolls as can be seen in the baked buns still in the pan pic above.Butter doesn’t usually give a shine for me. Thank you 🙂

    1. Suzanne,
      You have a good eye. It is actually butter. But I take the pictures immediately after I butter just to catch the shine. As soon as the butter is absorbed, there is no more shine. If you want “shine,” try an egg yolk and heavy cream glaze. (1 egg yolk to 1 T. heavy cream). That glaze will make the rolls beautiful but still soft like the rolls.

  18. Debra Moore says:

    5 stars
    I made these dinner rolls with pot roast dinner tonight and I’m lost for words that I made these!! They are soft and airy and amazing! I made the first 8 normal and the second half with flaxseeds, chia seeds, and hemp seeds mixture! Also absolutely beautiful dinner roll! Thank you for a great easy dinner roll!

  19. Loved making these dinner rolls, turned out very soft and good, kids and husband loved them. I also made these stuffed with potato/spice mix and they also turned out very good. I do have a question, do you have a substitute to make these type of dinner rolls eggless? Thank you.

    1. So happy you liked the rolls. Substitute 50 grams of milk (or water) for the egg if you want to leave it out. They won’t be quite as rich. Making substitutions like this are one of the advantages of making your own bread!! Be sure to check the dough after it has been kneading for a while to make sure it sticks to the side, then pulls away cleanly. Make adjustments according to what you see.

  20. Paula, you never cease to put a smile on my face. Somehow, whenever I am looking for a recipe eg. tangzhong dinner rolls…bingo! That’s your next blogpost. Thanks for this. They turned out perfectly.

    1. Hi Vivian,

      Seems like we are on the same wavelength. Any time you are looking for something and can’t find it, send me a note. It might be my next post.😜

  21. Jennifer Craig says:

    I made these today, following your recipe exactly. The rolls turned out wonderfully and were eaten very quickly. I’ll definitely be making these again soon.
    Planning to make the cinnamon rolls tomorrow….

    1. Love hearing this, Jennifer. The same dough makes good cinnamon rolls, too.

  22. Love making rolls this way. I plan to use many of your recipes! One question: Would I be able to make a larger batch of rolls successfully. When hosting a group of people I need more. Please and thank you!

    1. Deborah,
      In general, I don’t advise doubling recipes when using a bread machine. It can strain the motor when you use more flour than advised in the bread machine manual. This is what I do: 1. Make one batch using the DOUGH cycle. When the machine gets quiet and the kneading is done, stop the machine, remove the dough, and place it in another bowl to rise. 2. Assemble and start the next batch immediately using the DOUGH cycle. Unless you need to do a third batch, let the second batch complete the entire DOUGH cycle. Then shape and bake as usual.

      Doing it this way almost always results in the rolls being ready to bake one after the other. Of course, you could make one batch the night before and put it in the fridge overnight. Then make the next batch in the morning.

      And one more idea. Pick up another cheap bread machine at the thrift store. It doesn’t have to be fancy since you only need the DOUGH cycle. You can often pick one up for 5-10$. I currently have three and none of them are new. Just an idea for next year.

  23. PAM WICKER says:


    Can you substitute bread flour for flour?

    1. Hi Pam,
      Yes, bread flour is fine. The absorption rate for all-purpose flour and bread flour varies, so be sure to check your dough while it kneads to see if you need to add more liquid or more flour to make the dough is “perfect.”

  24. These are HANDS DOWN the best dinner rolls I’ve ever made. Measuring the flour really does make all the difference. I didn’t even think results like these were possible with regular flour, but man you can’t get any better! Now I want to try the other method you posted too. Thanks so much!

  25. These rolls are fantastic. I made them for Thanksgiving, and they were a hit. Thank you again for another wonderful and easy recipe. Keep them coming, please!

  26. Janet Clough says:

    Hi, I am so glad I found your site. I have read many of your tips and they are so helpful even though I have been baking and cooking for 70 years. Thanks so much for sharing what you do and love. I am going to try these rolls right now!

    1. Thank you for your kind words.

      How did your rolls turn out? 70 years is a lot of experience. I bet you could teach all of us a few things.

  27. Hello Paula. Do you think if I shape my rolls, and then cover and place them in the refrigerator overnight, and bake the next day would work with this recipe? I would let them rise a little before baking. Wishing you and your family a Merry and blessed Christmas.

    1. Hi Connie,
      Yes, you can do this. Take them out an hour and a half to two hours to warm up and rise (depending on the temp in your kitchen.) Bake them when they are soft, puffy, and not-quite-double the size they were when you shaped them. Hope they turn out good for you. I’ll be making the same recipe.

  28. Daphne Harnum says:

    I love using all your recipes! I have had great luck since finding your site! I normally use Instant yeast but can not find it lately in our area so I was wondering if I could make them in the bread machine with active yeast?

    1. Hi Daphne,

      I’m sorry you can’t find instant yeast. Yes, you can use active dry yeast in any of my recipes. Some people say it’s slightly slower to get started so they recommend increasing the amount by 1/4 teaspoon. However, since a slow rise improves flavor, you might not want to increase the amount. A little experimentation might be in order.

  29. 5 stars
    Great bread, soft fluffy and wonderful taste

    1. Hi Doug,

      So happy to hear these turned out well for you. Baking these rolls are a good way to make yourself famous for your homemade bread.

  30. Christine S says:

    5 stars
    I made the cinnamon rolls and they were delicious. So I washed out my bread machine pan to make the dinner rolls. I put everything in for the dinner rolls according to directions and started the dough cycle. About two minutes in I realized I forgot to put the paddle in. 😫 So I carefully removed the yeast so it didn’t get wet and then the other ingredients. I put the paddle in and the ingredients back in. And turned on the machine to the dough cycle and let it do its thing. Once the dough cycle was completed I waited for it to rise. It took hours. I finally was able to divide it and put it into pans for it to rise again. I covered it with plastic wrap and put it in the oven to proof. I set my timer and checked it every 30 minutes and again it took hours. HOURS. The last time I checked it I forgot to reset the timer. And forgot they were in there. Until the honey saw them and asked what was in the oven. They had finally risen after several hours. So I baked them. I was sure they were going to be a bust. But they are the most delicious mouth-watering yeast rolls ever. I put some garlic butter on top of them and they literally melt in your mouth. Thank you so much for sharing this recipe. Your advice has been a lifesaver. Some of the best advice was to use only the dough cycle, give it time to rise, and use fast acting yeast. Thank you again! Got to run! Some mouth-watering yeast rolls are beckoning.🥰

    1. Hey Christine,
      Reading your comment was better than a good novel. I couldn’t wait to hear how it all turned out. Glad your rolls were delicious. Not sure why it took them so long to rise but I have a couple of thoughts. Once you put all the ingredients into the pan, don’t worry about the yeast getting wet. The only time that is a concern is if you were going to wait a while before mixing the dough. So when I have forgotten to put a paddle in, I don a plastic glove and push the paddle through the whole mess until I find the post. Make sure the paddle is pushed all the way down over the post. Push the button to start and all is good. If you know the paddle is in there but it’s not engaged, use the handle of a wooden spoon to press through the ingredients and knock it down.

      Thanks again for taking the time to write and leaving 5-stars.

  31. Amy Botticello says:

    Hi there. I was interested in watching your video on how to shape the rolls, but I can’t find it. Is it still available?

    1. Yes, it’s still available. You can see it on this post.

  32. 5 stars
    These rolls are wonderful, planning to make for thanksgiving but would like to make ahead and freeze the shaped rolls.
    Approximately how long from frozen rolls to oven? Thank you

    1. Hi Jackie,
      It’s hard to give you an exact time. It depends on how cold your freezer is and how warm your kitchen is (or wherever you set the rolls to thaw and rise). I would probably allow two hours, but it could be more or less. It might be worth a practice run.

  33. Sangeeta H says:

    5 stars
    The best dinner roll recipe you will ever need. Thank you Paula. From Seattle, WA

    1. You’re welcome, Sangeeta. My family would agree.

  34. 5 stars
    I’ve made this recipe twice and both times the rolls were yummy!

    1. High-five! You may have started a tradition.

  35. 5 stars
    These were a big hit at Christmas!
    Christmas Eve morning realized I had forgotten to get dinner rolls,and didn’t want to go out to the store again. Made these that day shaped them and refrigerated them overnight. Took out 2 hours before baking and were perfect! Made an excellent leftover prime rib sandwich too. Thank you will definitely make these again.

    1. You got me with the leftover prime rib sandwich. Yum!!! Thanks for writing.

  36. 5 stars
    As a new wife in a new home, I’ve been working in trying new bread recipes this last year. This has by far been the best! I think using the ingredients by weight has made a huge difference, before everything was much too dry. I just made a small batch of rolls, and used the other half to make a batch of cinnamon rolls! Thank you for the wonderful recipe, Paula!

    1. Hi Kylie,

      Congratulations on your new marriage and home. I agree that using weight can make a big difference. So glad to hear you enjoyed the rolls. Thanks for commenting.