Soft White Dinner Rolls
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.
- 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.
Directions
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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. |
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5) Gently deflate the dough, and transfer it to a lightly greased work surface. Divide it into 16 pieces. |
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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. |
Recipe summary
- Hands-on time:
- 25 mins.
- Baking time:
- 25 mins. to 28 mins.
- Total time:
- 3 hrs 5 mins.
- Yield:
- 16 rolls
- Recipe comments (77) »
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.
| Nutrition Facts | |
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| Serving Size 1 roll (49g)
Servings Per Batch 16 |
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| Amount Per Serving | |
| Calories 140 | Calories from Fat 40 |
| Daily Value* | |
| 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 each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information. | |
Reviews
11/20/2009
These were excellent. Very easy to make and everyone loved them.
11/17/2009
The rolls were more dense than I had wanted, but everyone agreed the flavor was excellent. For a variation, instead of potato flakes I subsituted sweet potato flakes. They had a great coloring and tasted very good.
10/25/2009
These rolls were amazing! I made them for dinner with my parents tonight and everyone loved them. They were fluffy, tender, had great flavor, and were so easy to make. My husband said they were the best rolls he ever had and my mother told me they were as good as my grandmother's (high praise, everyone LOVED her rolls). She has asked me to make them for Thanksgiving and Christmas!! Thanks King Arthur for another AWESOME recipe!
10/11/2009
I made these rolls yesterday with the addition of some Cheddar Cheese. I'm completely satisfied with the results and thrilled that I have found a great dinner roll recipe.
09/25/2009
I feel that some kind of liquid is missing from this recipe. I made these rolls exactly as the recipe instructed. The mix was too dry and I added a little more water. the rolls were what I consider to be a total flop. I have made lots of rolls and bread in my seventy years and never failed so miserably. I noticed that a similar recipe on another site asked for 1 1/2 cups of milk as well as the water.
KAF recipes are made with the flour either weighing in at 4 1/4 ounces per cup, or measured with the fluff, sprinkle, level method as shown here on my favorite website . If you scooped with your cup,your cup of flour would be closer to 6 ounces, so if you scooped with your cup, you could have added at least a whole additional cup without realizing it. Mary @ KAF
09/21/2009
I made these rolls but didn't use the potato flour. May be that's why they weren't as soft as the recipe says they would be. They tasted great but were a bit hard and brittle. Can anyone recommend a non-potato substitute for potato flour; any other starch may be? My husband doesn't eat potatoes in any form. But I would love to try the recipe again with another substitute for potato flour. I followed the recipe otherwise and bake quite often.
Potato flour keeps the product fresher, as well as more tender. You can omit this, but the product will yield different results. Irene @ KAF
09/13/2009
I made these rolls for a dinner party last night and they were a hit! I even impressed myself with how beautiful they were! They turned out just like the photo. I received rave reviews from all of my guests and one even said they were **the best** rolls she's ever had! (And she is quite an accomplished cook and baker). This recipe is definitely a keeper, and I can see myself making these for years and years to come. I followed the recipe exactly, and I really do think the KAF special dry milk makes a difference. We didn't have many left over, but it was perfect for a small sandwich with a few slices of salami and a slice of cheddar cheese. Yum!
09/02/2009
I have made this several times and they always came out pretty good. This time I used 1/4 cup KA potato flour instead of potato flakes. Because it is summer I used the smaller amount of water as well. These came out soooo wonderful! I was very pleased. One half I shaped into 8 rolls. The other into 12 for a slightly smaller roll and baked for only 21 minutes. Also some of the rolls I pulled the dough into a knot at the bottom and pinched to close. Some others looked pretty round so I left them. The ones I pulled and pinched were beautiful and rose taller...so make sure to do this step!
09/01/2009
this recipe is just too good. though im nt a complete professional in this field n im gettign to knw things slowly I could not find potato flakes or unsalted butter in the market so instead i used regular salted butter n decreased the quantity of salt in the recipe and as the recipe says that it will tke more time to rise if kneaded by hand it ws no hassle for the dough rose really well when i kneaded ti by hand. all in all a very good recipe even the timings are so accurate i just hd to blindly follow them.. thank u so much !
08/23/2009
These rolls are delicious! I substituted Smart Balance butter blend for the butter. This did not affect the taste or quality of the rolls. I used my bread machine to kneed and proof the dough. I will certainly make these again!
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