Homemade Dinner Rolls Recipe (2024)

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This easy homemade dinner rolls recipe makes light and delicious dinner rolls like grandma used to make that go well with virtually any meal!

Homemade Dinner Rolls Recipe (2)


Homemade Dinner Rolls Recipe

Homemade Dinner Rolls Recipe (3)

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This easy homemade dinner rolls recipe makes light and delicious dinner rolls like grandma used to make that go well with virtually any meal!

  • Author: Tawra



3 heaping Tbsp. shortening
1 Tbsp. salt
1/2 cup sugar, less 1 Tbsp.
1 cup hot water
6 cups flour
1 cup warm water (110° – 115°)
2 pkgs. or 2 Tbsp. yeast


  1. Combine shortening, salt, and sugar in a large bowl.
  2. Pour hot water over the mixture and stir until the shortening melts.
  3. Add enough flour to make a paste.
  4. Dissolve yeast in 1 cup warm water.
  5. Add to bowl.
  6. Mix in the remaining flour to form a soft dough. Knead the dough well.
  7. Place in a bowl and cover with a damp towel; let rise.
  8. When doubled, punch dough down and roll to 1/2 inch thickness.
  9. Cut with a cookie cutter and place on greased pans about 1/2 inch apart.
  10. Let rise until doubled.
  11. Bake at 400° for 20 minutes or until golden brown. Makes 3 dozen.

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Reader Interactions


  1. Homemade Dinner Rolls Recipe (8)Katie Walsh

    We don’t have shortening in Ireland, do you know would any other fat work? And have ye tried these rolls using gluten free flour? Thanks!


    • Homemade Dinner Rolls Recipe (9)Jill

      I think shortening is the same as Trex,Flora White,Cookeen and in Australia I think it is Copha. We have not tried these rolls with gluten free flour. Hope this helps.


      • Homemade Dinner Rolls Recipe (10)Dorianne

        Could one use butter instead of shortening?


        • Homemade Dinner Rolls Recipe (11)Jill

          You can if that is all you have. In baking exchanging butter for shortening the rolls will rise but maybe not quite the same texture as when you use the shortening.


  2. Homemade Dinner Rolls Recipe (12)Linda Certuche

    I made these rolls for supper tonight. They are so light. We have enough for tomorrow.


  3. Homemade Dinner Rolls Recipe (13)Tammy Schwartz

    I am so frustrated, I stink as a cook! I just put together this roll recipe and notice the jar of yeast I have says to keep refrigerated. Well, it has been sitting open in my cupboard for nearly a year! I tried kneading the dough and it seemed really stiff, I doubt it will rise but we shall see?! I swear I can’t cook, I can’t sew, I am just not domesticated at all, even if I put a lot of effort in it! I half jokingly tell my husband I am a Trophy Wife trapped in a Housewife’s body!


    • Homemade Dinner Rolls Recipe (14)Jill

      LOL Tammy don’t give up. We all have to start some place and part of that is learning from our mistakes. I am not a better cook than say my daughter because I am more domesticate or anything like that – I am a better cook because of experience. It means I have spent 20 more yrs making mistakes and learning how to correct them that is all. You really will do fine if you keep practicing. Any new job or what ever never goes smoothly the first couple of weeks because you just need to learn it and practice.
      Next time you try making any dough that needs to be kneaded and the recipe calls for 2 1/2 cups of flour (or what ever amount) just leave the last 1/2 cup out. Then use that amount to sprinkle on the board to knead the dough, add a little at a time until the dough stops sticking and is smooth. If you notice many dough recipes like this will say 2-2 1/2 cups or flour or 4-4 1/2 cups because there are many factors which can make the dough more or less stiff so you adjust it to where you live and how you make it. After about 5-6 tries you should start getting the feel of what the dough will be like.


  4. Homemade Dinner Rolls Recipe (15)Gamine

    I’d like to make these but we are only two eaters now. At what point can I freeze part of this dough to cook later? I’d really appreciate your advice and instructions. Have you published a smaller recipe that makes about half of this quantity? Thanks!


    • Homemade Dinner Rolls Recipe (16)Jill

      We do have a much smaller recipe Gamine but one thing I like to tell people is you can always take these recipes and cut them in half, thirds or fourths. The math really isn’t that hard to do for them. I am 1 person and I do this all the time so you can try that with this recipe but here is my favorite roll recipe that makes a very small amount and is easy and quick to make too. https://www.livingonadime.com/90-minute-rolls-recipe-dough/


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Homemade Dinner Rolls Recipe (2024)


Why are my homemade dinner rolls hard? ›

Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.

Why are my homemade dinner rolls dense? ›

Why are my dinner rolls not fluffy? If your dinner rolls aren't fluffy it could be because of one of two reasons. Either, you added too much flour or you possibly used all bread flour. Alternately, not giving your dinner rolls enough time to proof and get puffy before baking could yield dense rolls.

What kind of pan is best for baking rolls? ›

If you don't have a large 11 inch cast iron pan, you can use a glass baking dish sprayed with nonstick spray. A 9×13 size would work well. It's best to have the rolls all touching each other when you arrange them in the pan, and I'll tell you why…

What happens if you add too much flour to dinner rolls? ›

Too much flour results in a dry, crumbly dough that's unpleasant and difficult to work with. It doesn't stick to itself and tends to fall apart when kneaded.

Which is better for rolls bread flour or all-purpose flour? ›

You can also use all-purpose in many bun or roll recipes, which tend to have lower hydration and rely less on strong gluten and more on butter and sugar for texture. (Though bread flour can still give you a fluffier, almost cotton-candy-like texture in most buns and rolls.)

How do you keep homemade rolls from drying out? ›

Wrap The Bread To Keep It Fresh

Wrap each roll or bun individually and check the sides to make sure the foil covers each one in its entirety. If you use a plastic storage bag, push all excess air from inside before you seal the lip area. Any air left in the bag will aid in drying the bread quicker.

How can I make my bread fluffier instead of dense? ›

Add Sugar

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

Why do my dinner rolls taste bland? ›

Salt adds flavor to bread. If none or too little is used in a recipe, the bread will lack the right flavor and taste "bland." If you reduce the amount of salt, try adding some dried herbs to increase the flavor. Too much yeast in bread will give bread an off-taste.

How do I make my rolls more airy? ›

Shape and Rise

Each dough ball will weigh right around 3 ounces, give or take. Space them a little bit apart in the baking pan and let them rise until very puffy and the sides are touching. Don't skimp on the rising! If they don't rise long enough, they won't reach their fluff-fluffy potential.

What is the best flour for bread? ›

While bread flour is the best option, it can sometimes be used if you don't have bread flour. “Check the protein content,” advises Chef Jürgen, since it can vary from brand to brand, and an all-purpose flour that contains protein on the higher end of the range, 12 to 13 percent, will produce a better outcome.

What is dough enhancer for bread? ›

A dough enhancer is a powder that is supposed to make your dough smoother and is what commercial bakers often use to obtain the smooth textured bread you buy in the store. My bread doesn't last long since we eat it quickly, but it is supposed to help with shelf life as well!"

What makes rolls taste yeasty? ›

I've had people request rolls from me that tasted “yeasty.” I guess some like the taste and others don't. A high yeast ratio to flour and a fast fermentation will produce a yeasty taste. I made those rolls with more yeast than I usually use and consequently, the dough fermented in a short period of time.

How big should dough balls be for rolls? ›

Weigh the whole dough with a kitchen scale. Divide the total weight by the number of rolls you need. For example, if you've got 24 ounces of dough and need 12 rolls, each piece should weigh 2 ounces.


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