Soft Dinner Rolls

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Soft Dinner Rolls

star rating (11) rate this recipe »
Published prior to 2008

An old favorite, these timeless rolls are always in fashion. Golden brown outside and cream-colored inside, with just a hint of sweetness, these rolls are the perfect vehicle for a melting pat of butter, and a wonderful accompaniment to everything from soup and salad to meat and potatoes.

2 1/2 teaspoons regular instant yeast or active dry yeast*
3 tablespoons sugar
1 1/4 teaspoons salt
3 cups King Arthur Unbleached All-Purpose Flour
1/4 cup potato flour OR dried potato flakes
1/4 cup + 1 tablespoon lukewarm water (potato water, if you have any saved)
3/4 cup lukewarm milk
3 tablespoons butter, softened or melted

*The recipe directions are written for instant yeast; to use active dry yeast, dissolve it in the water first. Also, be aware that your rising times will be longer.

To make dough by hand or mixer: In a large bowl, whisk together the yeast, sugar, salt, flour and potato flour or potato flakes. Add the water, milk and butter, and mix until cohesive. Knead the dough on a lightly oiled surface till it's smooth and supple. Add flour if you must, but the dough will continue to absorb liquid as you knead, so try to knead for 5 minutes or so before adding any additional flour. Remember, the more flour in the dough, the heavier and dryer the rolls will be.

Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set the dough aside to rise till doubled in bulk, 1 to 2 hours, depending on the warmth of your kitchen.

To make dough in a bread machine: Place all of the ingredients into the pan of your bread machine, program the machine for Manual or Dough, and press Start. Assess the dough about 10 minutes before the end of the second kneading cycle; add additional water or flour as necessary to produce a smooth, supple, somewhat soft dough.

To complete the rolls: Divide the dough into 16 pieces. Shape each piece into a smooth ball. Lightly grease two 9-inch round cake pans, or a 9 x 13-inch pan. Space the rolls in the pan(s), cover them with lightly greased plastic wrap, and allow them to rise for about 1 hour, till they're very puffy and are touching one another.

Bake the rolls in a preheated 350°F oven for 20 to 22 minutes, or until they're golden brown. Remove them from the oven, set them on a wire rack to cool, and brush them with melted butter or margarine, if desired. This will give the rolls a soft crust. Serve the rolls warm, or store them in an airtight container. Yield: 16 rolls.


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  • star rating 04/06/2015
  • BevM from KAF Community
  • I made these for Easter dinner yesterday and a recipe couldn't be easier! I put the ingredients in the bread machine, the amounts seemed to be exactly right, no adjustments necessary. Everyone loved them and I even have two left for my dinner tonight! Thanks for a great recipe.
  • star rating 01/04/2011
  • MichaelG from KAF Community
  • Incredibly easy to make with a bread machine and more flavorful than the yeast rolls at restaurants that advertise how good their yeast rolls are! Almost no effort other than the investment of time spent letting them rise, yet everyone raves about them and they stay good for days.
  • star rating 04/04/2010
  • Lisa from Seattle
  • Tried this recipe today. The crust was not soft and they are pretty flavorless. I followed the recipe to a T.
    Lisa - I am sorry you did not like this recipe. Perhaps you did not measure the salt properly. This recipe has butter and sugar in the dough producing a very flavorful roll. Brush the tops with butter after they have cooled for a few minutes is also a good tip! Elisabeth @ KAF
  • star rating 03/30/2010
  • Sharon from North Carolina
  • Made these for dinner last night and they were so good and so pretty! Everyone was VERY impressed! This recipe is a definite keeper!
  • 12/20/2009
  • Jenn from Pomona, NY
  • can the dough be made ahead now, to use for Christmas dinner?
    Sure, take the recipe through the shaping stage and freeze the rolls. The night before you want to serve them, put them in the fridge where they will thaw and slowly rise. Put them on the counter while you preheat the oven and then bake as directed. Molly @ KAF
  • star rating 07/05/2009
  • Linda from Cincinnati, Ohio
  • Delicious! And so easy to make. This recipe is definitely going into my "favorites" file. Thanks for another great recipe.
  • star rating 06/14/2009
  • Elinor from Winchester, OH
  • This is an easy recipe to make . I used the bread machine to prepare them. Rolls are very light with a soft crust.
  • star rating 03/15/2009
  • Arte from Long Island, NY
  • This is a great and easy recipe. I use a light egg glaze on them before they go into the oven for a golden shine. Not only do they make for great dinner rolls but the left over rolls make for excellent cold cut sandwiches for lunch. Every one loves them!
  • star rating 01/22/2009
  • Pam from Jackson, TN
  • These are wonderful! I have been searching everywhere for an extremely soft dinner roll that's easy to make. I have found it.
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