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 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.

Should I use parchment paper for dinner rolls? ›

I suggest using parchment paper to line the baking dish to ensure that the rolls are easy to remove from the pan to serve. Once the homemade dinner rolls are formed and placed in the baking sheet, let them rise again until they are doubled in size (30-60 minutes).

How long do homemade dinner rolls last? ›

Homemade bread rolls can last up to 3-5 days if stored properly. To extend the shelf life of your homemade bread rolls, you should store them in an airtight container or plastic bag at room temperature. This will help prevent the bread from becoming stale and prevent the growth of mold.

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.

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.

How can I make my bread lighter and fluffy? ›

All it takes is a small amount of dough enhancer per loaf to create a much lighter and fluffier result. Using a dough enhancer like Vital Wheat Gluten works to improve the texture and elasticity of the dough and elongate the strands of gluten. Doing so allows more room for the gas in the dough to develop and rise.

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 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.

What type of pan is best for baking rolls? ›

Cast iron can be used on the stove top or directly in the oven. 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…

Is it better to bake on aluminum foil or parchment paper? ›

A basic saying to guide your use of papers in the kitchen: "Sweet treats need parchment sheets; grill or broil, go with foil," says Weaver. Foil conducts and distributes heat, making it able to withstand high temperatures from baking, broiling, roasting, or grilling. For anything above 400 degrees, use foil.

What side of parchment paper do you bake on? ›

Since parchment paper doesn't have a helpful “this end up” sign with an arrow, it takes a little detective work. Just hold the paper up to the light and look for the side that's slightly glossier or shinier. It is the shiny or glossy side of the parchment paper that should be face up on your baking sheet or cake pan.

Is active dry yeast the same as instant yeast? ›

Active dry yeast and instant yeast can generally be used interchangeably, one-for-one (although active dry yeast may be slower to rise). So if a recipe calls for instant yeast and you use active dry yeast instead, you may want to consider adding an extra 10 to 15 minutes for the rise time.

How long do you let buns rise before baking? ›

The dough rises in about 1-2 hours in a relatively warm environment. Punch down the dough to release the air and shape into rolls. Let the rolls rise for about 1 hour. Bake for 20-25 minutes until golden brown.

How do you know when homemade rolls are done? ›

The internal temperature of a loaf of crusty yeast bread when it is cooked to perfection should be 200 to 210 F. Soft breads and dinner rolls should be 190 to 200 F. The bread will pull away from the sides of the pan and will feel firm to the touch. The bread will sound hollow when you tap it lightly.

Why is my bread not light and fluffy? ›

For baking light and fluffy bread, it is necessary to choose flour that has high levels of protein. If you choose to use flour with lower protein levels, you'll be left with the bread being dense.

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