Just in time for your holiday dinner, I’m sharing my family’s favorite dinner roll recipe (although we have been known to eat them for breakfast, lunch and everything in between). These rolls are so soft and buttery, even a few days after baking–just a few of the reasons they’re one of the few homemade roll recipes I make.
The key to a great texture with these rolls–and most homemade bread–is not adding too much flour to your dough. It takes a bit of practice to figure out when the dough is just right, but this great tutorial on yeast from Mel’s Kitchen Cafe is really helpful. I find it’s always better to stop adding flour when the dough still seems a bit sticky, but can still be shaped and kneaded without too much trouble. Just remember, it’s not going to be as sticky after rising as it was before.
This recipe does make a lot–about two dozen rolls–but they freeze well if you aren’t planning to feed a crowd. My family never has trouble devouring all of them, but I do love the option of making these ahead and putting them in the freezer!
Be sure to save this favorite roll recipe to your favorite Pinterest board for later.
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Who Dished It Up First: Adapted from Mel’s Kitchen Cafe. Be sure to check out her post if you’d like to see more detailed photos of how to form the rolls.