Soft White Dinner Rolls

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Hands-on time:
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Yield: 16 rolls

Recipe photo

Homemade dinner rolls are SO much tastier than store-bought! These are a lovely addition to your breadbasket, and make great sandwiches, as well.

Our guarantee: These soft, light rolls will rise about 2 3/4" high, and will have a soft (not crunchy) crust and moist, tender interior. Their flavor is pleasantly mild and slightly buttery.

Soft White Dinner Rolls

star rating (184) rate this recipe »
KAF guaranteed
Hands-on time:
Baking time:
Total time:
Yield: 16 rolls
Published: 01/01/2010

Ingredients

  • 1 packet "highly active" active dry yeast; or 2 1/2 teaspoons active dry yeast; or 2 1/2 teaspoons instant yeast
  • 7/8 to 1 1/8 cups lukewarm water*
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/4 teaspoons salt
  • 3 tablespoons sugar
  • 6 tablespoons unsalted butter, at room temperature
  • 1/4 cup nonfat dry milk
  • 1/2 cup instant mashed potato flakes
  • *Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.

Tips from our bakers

  • Brush hot-from-the-oven rolls with melted butter, if desired, for a soft, buttery crust.
  • For snowflake rolls, gently shake flour from a sieve atop the warm rolls.
  • When making yeast rolls or bread, let the dough rise to the point the recipe says it should, e.g., "Let the dough rise till it's doubled in bulk." Rising times are only a guide; there are so many variables in yeast baking that it's impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time.

Directions

1) If you're using active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step.

2) Combine the dissolved yeast (or instant yeast) with the remainder of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a smooth dough. If you're kneading in a stand mixer, it should take 5 to 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball.

3) Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it's nearly doubled in bulk, about 1 hour. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy.

4) While the dough is rising, lightly grease two 9" round cake pans, or a 9" x 13" pan.

5) Gently deflate the dough, and transfer it to a lightly greased work surface. Divide it into 16 pieces.

6) Shape each piece into a rough ball by pulling the dough into a very small knot at the bottom, then rolling it under the palm of your hand into a smooth ball.

7) Place eight rolls in each of the round cake pans (or all 16 rolls in the 9" x 13" pan), spacing them evenly; they won't touch one another.

8) Cover the pan(s) with lightly greased plastic wrap, and allow the rolls to rise till they're very puffy, and have reached out and touched one another, about 1 hour. While the rolls are rising, preheat the oven to 350°F.

9) Bake the rolls until they're a deep golden brown on top, and lighter on the sides, about 25 minutes.

10) Remove the rolls from the oven, and after 2 or 3 minutes, carefully transfer them to a rack. They'll be hot and delicate, so be careful. Serve warm, or at room temperature.

Nutrition information

Serving Size: 1 roll (49g) Servings Per Batch: 16 Amount Per Serving: Calories: 140 Calories from Fat: 40 Total Fat: 4.5g Saturated Fat: 3g Trans Fat: 0g Cholesterol: 10mg Sodium: 190mg Total Carbohydrate: 21g Dietary Fiber: 1g Sugars: 3g Protein: 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 04/08/2015
  • from
  • star rating 03/28/2015
  • Suzanne H from New Jersey
  • Easy! Realized at the last minute I didn't have the potato flakes so just continued without them. They turned out light and fluffy.
  • star rating 11/28/2014
  • Michelle from New Jersey
  • I made sure to add additional water until the dough did barely clean the sides of the bowl. The rolls did have a moist interior and were not biscuit-like. Great recipe.
  • star rating 11/27/2014
  • Denise from Raleigh, NC
  • Awesome rolls- family loved them!
  • star rating 11/19/2014
  • from
  • So, it turns out I make this very recipe all the time because it is exact same recipe base as KAF Cinnamon Bread! I don't know what to think of that. I can tell you that it is delicious and easy. It mixes nicely in the Kitchen Aide or a bread machine. I can't quite imagine it as dinner rolls though. I will try this week in anticipation of making it for a big dinner next week.
    Yes, some of our recipes are similar or even the same but have a different application or execution. We hope you will try this recipe as dinner rolls. Enjoy and happy baking! Elisabeth@KAF
  • star rating 11/18/2014
  • Tee from Georgia
  • These are very easy to prepare and o-so delicious. Didn't have dried powdered milk so used 1/4 cup fresh milk instead.
  • star rating 08/14/2014
  • ein3 from KAF Community
  • I follow everything in the recipe and knead by hand but my dough turn out very sticky. I add more flour which is the bad idea. My dinner rolls turn to be focaccia. The taste still good but there are not fluffy at all. What have I done wrong???
    It sounds like there was a measurement issue in this case. Did you make sure to use the lesser amount of water for the time of year? Also, did you make sure to use dry milk powder instead of liquid milk? Please feel free to call our Baker's Hotline anytime to troubleshoot. 855 371 2253 Jon@KAF
  • star rating 04/06/2014
  • AJ from OR
  • Perfect white rolls. Followed recipe exactly, including the butter brushed on at the end. Light, fluffy with just a hint of butter. Not sure why some reviews said a biscuit texture. These are pillowy soft rolls.
  • star rating 03/19/2014
  • Gamergeek1234 from KAF Community
  • I made these this afternoon, they came out pretty good. I altered the recipe a little bit: I used bread flour and brown sugar, and added 1/4 teaspoon of vanilla.
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