French Bread Rolls {Step-by-Step}
These popular, no-fail French bread rolls are light, fluffy and delicious! They are so easy to make; perfect for bread-making beginners and experts alike!
If you want one of the easiest, foolproof, most delicious roll recipes around, today’s your day.
This French bread roll recipe has been around a loooooong time, and after 10+ years, it is still the roll recipe I probably make the most (that’s saying a lot, because I have a lot of favorite roll recipes).
In fact, this recipe holds a place very near and dear to my heart because it’s THIS French bread roll recipe that finally helped me overcome my fear of making homemade bread and rolls.
I remember when I first made these. It was before I even had a food blog (the time in my life nostalgically referred to as b.f.b. – before food blog).
I had failed at homemade bread and rolls so many times, it wasn’t even funny.
No, like, really not funny.
I was shedding tears on a regular basis at the failed yeast products coming out of my kitchen, and Brian was encouraging me to find a new hobby.
But I can still picture my younger self standing by the old green 70’s era oven in our itty bitty rented apartment in downtown Salt Lake City waiting with anticipation to see what would emerge from the oven after making these rolls on a hope and a prayer (i.e. please don’t let them resemble hockey pucks, oh, please).
When these rolls came out of the oven all light and fluffy and perfect as any roll that ever lived, well, in that moment, I felt like a complete rock star.
To be honest, I think I still shed tears, but this time they were tears of happiness.
And if you’ve never cried over good (or bad) bread, you’re prolly thinking I’m a lunatic, but if you have…virtual hug and forever bond, my friend.
I’m serious when I say this roll recipe is the perfect yeast roll recipe for anyone who has never made rolls or bread before.
It is simple and forgiving and nearly fail-proof.
Plus, it is so delicious and versatile, it’s equally perfect for all you expert bread makers.
Can I get an amen from any or all of you that have made these French bread rolls and fallen in love?
Judging by the comments, it is an easy favorite for hundreds of others, not just me.
I’ve include a simple step-by-step photo tutorial below the recipe for those that just need a bit of visual oomph to give them the courage to dive into bread or roll making.
You don’t even need a stand mixer – this yeast dough is forgiving and easy enough to be made with a good old-fashioned bowl and wooden spoon.
Here’s a little tip that will up your homemade bread making game: I talk about this in all my yeast bread recipes, but let go of the idea that you have to add the EXACT amount of flour in a yeast recipe.
It’s all about the look and feel of the dough – and the best way to figure it out is to get your hands in there.
For this recipe, grab a piece of dough after the flour has been added (mixer off if you want to protect your little fingies!). Initially, it might leave a little sticky residue on your fingers.
Don’t be alarmed! It’s probably ok…follow the next step.
If you can roll it into a smooth ball without any oil/cooking spray and without it sticking to your hands in a shaggy, horror movie mess, you are good to go.
That right there is perfectly floured dough.
It makes me so happy just seeing that. You have no idea.
Yes, I fully recognize that I need to get a life.
Over the years, these French bread rolls have become more than a dinner roll.
Although it is fabulous as just that (and would be perfect for an Easter dinner menu or other holiday spread), these French bread rolls have become my go-to for any recipe that needs a wonderful all-purpose roll or bun (whole wheat notes below).
Here are just a few examples:
Meatball Subs
Pulled Pork Sandwiches
Sloppy Joes
Italian Beef (or this Roasted Garlic Beef)
Slow Cooker Philly Cheesesteaks
The list goes on and on.
I’ve even used it for pizza dough in a pinch and for braided breads, like this super old BBQ Chicken Braid recipe.
I also posted a 100% whole wheat version of these French bread rolls with a few small but important notes/changes, so if whole wheat is more your jam, check that out (although you can definitely add whole wheat flour to the recipe below as I’ve done many a time throughout the years).
There is not an easier, more perfect roll recipe out there!
These French bread rolls come together fast, and honestly, I haven’t met a single person who wouldn’t fight to the death for one of these fluffy, heavenly rolls.
I always, always at least double (most often triple) the French bread rolls batch, because the baked and cooled rolls freeze amazingly well!
For those that have asked, here are some of the tools I use for these rolls:
*Affiliate links included below for products I’ve purchased from Amazon; feel free to shop around for the best price!*
-I like to weigh out the dough for this recipe and others (shocker, I know); this is the beloved kitchen scale that I have
-Here is the large 8-quart container I use for letting the dough rise (comes in many different sizes; also carried in stores like Standard Restaurant Supply, if you have one local); smaller 4-quart version here (keep in mind you have to purchase the lids separately)
–Silicone pastry brush for slathering on the butter
-My favorite OXO bench knife for portioning out the dough
A quick note about mixers: I have a Bosch Universal and use it for 99% of the bread recipes I make. If you have questions about stand mixers, never fear! Next week, I’ll be posting an objective, comprehensive look at KitchenAid vs. Bosch mixers that will answer many questions about making yeast breads (and many other recipes) in either mixer!
Tips: as with all yeast doughs, make sure not to over (or under) flour the dough! I've given tips in the recipe (and here's a simple tutorial on yeast). The step-by-step pictures below the recipe are also a great visual. Tutorial: to get those perfectly shaped round balls of dough, here's a little video tutorial (minute marker 2:20). Whole Wheat Version: if you are looking for a whole wheat version of these rolls, here's the perfect fluffy whole wheat french bread roll recipe. You can also sub part of the all-purpose flour in the recipe below with whole wheat flour, if desired. Freezable Option: I almost always make a double or triple batch of these rolls. Once they are baked and cooled, I place them in a zipper-lock freezer bag and put them in the freezer. I either take them out a few hours before I need them or I take them out frozen and microwave them for about 2-3 minutes on 70% power. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.French Bread Rolls
Ingredients
Instructions
Notes
Recommended Products
Recipe originally published 12/2007; updated with new pictures, step-by-step tutorial, and recipe notes.
Hello, I haven’t made these yet, but I’m attempting them this weekend. I have a big family and would like to double the recipe. How would I double it? Would I just double the ingredients or adjust the salt and yeast? Thank you.
I just double all the ingredients straight across
Awesome recipe thank you!!!
It’s only been 2 weeks since by first batch and I’m making them again!
Made super small (because they rose so much!) Doughballs and arranged them in a wreath around a camembert. Added caramelised onion cooked in 1tbsp of olive oil and rosemary too. Came out perfectly.
I have not tried to make these YET! But I will! You make it look so easy and I love bread! Thank you
Have you ever used this recipe for cinnamon buns? When I use a milk recipe they are always hard and dry in a day or two?
I haven’t, but it’s worth a try! I think it’s actually the sugar in the cinnamon roll dough that tends to dry them out.
I’m bad at baking and I get really sad when it doesn’t turn the way it looks on the recipe, so here’s praying that these really turn out good, for a non baker like me, thank you for the recipe!!
I got as a gift a kitchenaid mixed I have wanted for years, dreaming of making my own bread, needless to say I was about to give up on the whole bread making thing. I kept look for recipes that actually gave step by step or even video to see what I was doing wrong, my dough would not rise or it was too dry, etc. It was a disaster. Then today I came across this recipe. I haven’t even finished I am waiting on the dough to finish rising, but I will tell you that I am super optimistic. My dough is rising!!!!! I am so excited. Thank you for this recipe I feel better now ….
Love making these, perfect every time x
I agree as well that these should be on your best of 2020 list. So perfect for beef dip. And wonderful with all my special holiday dinners. But these will be on the table often now that I know how easy it is to make rolls. Thanks for all your help in the kitchen and again for being such a great writer. Love reading all your descriptions as always! Happy New Year!
Thanks so much Mel, now all I’m thinking about is a roll with ham sandwich , these look so great, headed to the kitchen now..
DCB
Another best ever bun recipe. Thanks Mel. I made 7 big buns as we are having beef dip tonight for supper. My husband ate one and said it was so good. Found my new bun recipe.
STOP reading recipes for dinner rolls. This is the ONE, the absolute, without a doubt best yeast dinner roll ever made. Five stars does not do it justice. It deserves at least 10 stars. Literally, I tossed all my other recipes for dinner rolls. No famous chef, no mother, no grandmother, no school house roll, no restaurant, bistro or diner roll can come close to the great taste, appearance (each one is a work of art on the bread plate) and absolute ease of making that is this recipe. Do yourself a favor and make this recipe. Everyone you serve one of these rolls will be convinced that you have been touched by a miracle.
I have made these rolls so many times now! It has never failed me and is a huge family favourite!
I do have a question now though, I am having trouble finding premade frozen dinner rolls but need some for a recipe, can I freeze the dough between the first and second rise (after rolling it into dough balls)? If I pull the frozen rolls out and leave them on the counter overnight will they still complete their second rise?
For context the recipe I am making is a cinnamon bun bunt pan recipe where you put frozen bread rolls in with cinnamon, butter etc. and leave it overnight to rise then stick it in the oven in the morning to cook.
Yes, you can freeze these rolls…if you freeze them before they rise the 2nd time (shaped as balls) they can be pulled from the freezer and thawed and they’ll rise.
O my goodness, I did it!!!! First time ever in my life that I manage to bake rolls you can actually eat! So soft and fluffy. Usually my rolls are good to go to war with – excellent canon balls. But now if I have to go to war I would be ablw to feed the soldiers
This is an Awesome Recipe! Easy to make and delicious. I make a lot of different types of breads and rolls and this one is a keeper.
This is a great roll recipe Mel! Very simple and very tasty. Will definitely be using again!
Huge hit that my husband was speaking about it even after the whole batch was done
Hi. Would it be possible to please include the measurements in grams also? In New Zealand our cup sizes are different. Thanks
This recipe has a special place in my heart because it was my first successful bread recipe! Can this be modified to an overnight roll recipe?
You can shape the dough and refrigerate overnight to bake the next day.
Made this recipe for thanksgiving and they were a HUGE hit. Omg. The best rolls I’ve ever made. They’re so fluffy and perfectly sweet, but not too sweet. Really loved your instructions, very clear as I’ve had trouble with yeast before. Thank you!
Great recipe! Just wanted to say thank you.
I have made these rolls more times than I can count. I’ve made the dinner rolls, hot dog, and hamburger versions. Turns out everytime without fail. Such an easy recipe!!
Hi Mel, I’m a bread baker and have made your French bread and rolls numerous times; however, EVERY TIME, without fail, I have to add 2-3 cups EXTRA flour to the recipe in order not to have one, big, wet, gloppy mess. It just never comes together without all of the extra flour (KA All Purpose). I live in the Shenandoah Valley of Virginia and I can’t imagine that the air here would be THAT much wetter than in Idaho. Could you PLEASE advise as to what the issue might be? The rolls and bread rise and bake just fine, but the flour issue blows me away. Also, you’ve mentioned that you have a flour bin with a handle for fluffing. Could you tell me where you got that? I’ve been looking for one. Thank you so much!
I’m from just shy of the Idaho Boarder in WA and now live on the east coast… the air is very different here vs there. That being said I’m looking forward to making these this week and will take your notes into consideration!
Hi Karen, the flour bin I have I got at Costco almost 10 years ago and unfortunately it’s no longer available. I’ve tried to find them online and I haven’t had any luck! Elevation and humidity can make a huge difference with flour amounts – 2-3 extra cups of flour seems like a lot, but if the texture and taste of the rolls are fine, it must just boil down to the differences in where we each live and how we measure flour. Are you fluffing the flour quite a bit before measuring?
Not fluffing a whole lot (no bin)….ahh…maybe that’s some of the issue…I just made them again and it is a 2+ cup difference, but everyone loves them and they taste wonderful. It’s just that, truly, without the extra flour it would be a totally wet mess sticking to anything and everything. And I usually weigh ingredients and then adjust the flour accordingly; however, with this I spoon the flour into the cup and adjust. So, who knows? As long as the texture and taste are good….I was just curious as to your thoughts. Thank you so much for getting back with me! God bless.
Mel, when just now discussing this flour issue with my husband, he told me that he totally packs down my 50lb KA flour bags in my big buckets. He said in order to fit as much into them as he can he packs..and packs…and packs. Hmmm…..I think maybe this is my issue! Lol! Just the small amount of fluffing I do won’t fluff THAT flour enough! I so wish I could find a flour bin! Happy Thanksgiving!
I saw several comments looking for measurements other than cups, so here is my estimated weights to maybe help out someone. I made this recipe yesterday as a double batch and had a total weight of 1900g which I divided into 80ish g balls. In my opinion, they were slightly too big to be a dinner roll as a side, but would be great for sandwiches. Today I set out to get the weights to leave a comment. The initial weights are easy enough: 426g water, 12 g active dry yeast, 30g sugar or honey, 30g oil, 7g salt for a total of 505g before flour. Knowing my total yesterday was 1900g, I halved that number and subtracted the 505g for everything else and got 445g of flour as my starting point today. I tried that, and the dough was way too wet still (so I’m not sure how that worked out yesterday). I added more and more flour, and then I had flour on my work surface for kneading. In the end, I have a 1135g ball of dough meaning 630g of flour. It’s beautiful, silky dough that’s not too sticky. For 12 rolls they’d be over 90g each which might be great for hamburger buns maybe. Today I’m going to make a loaf and see how it goes. I hope this helps someone. By the way, the rolls yesterday were amazing and fluffy and soooooo good. The hit of Thanksgiving.
I’m sorry, I don’t know why my comment showed up as a reply rather than a regular comment.
I make the French bread regularly and had the same problem, I fixed it by adding slightly less water. Now it is perfect every time. I live on East coast, too. In winter, I can follow the recipe as written without less water. It just depends on weather, kitchen and how moist your house is.
I made these rolls yesterday and I can’t believe how easy they were!!! I added some honey to the melted butter to brush at the end and they were so so delicious!! I also plaited a few which looked pretty but took longer in the oven. Thank you for this fool proof recipe! Xxx
Thank you for the amazing recipe❣️
Hi Mel,
I think someone must have asked this question but I didn’t see it in the comments? Can I make the dough the day before, and then roll it in buns and bake them ?
Thanks Mel !
Hi Linda, yes, this dough does well being made the day before!
How do you store the dough if you make the dough the day before?
You can let the dough slow rise in the refrigerator covered.
Mine didn’t turn out right they went flat during backing 🙁 but taste good
Wow, just made these, little late to the party I’m sure but…
I did have to bake them a little longer, but I’m in the UK, so had to adjust measurements, just over 25 mins. They taste amazing and so fluffy, I mixed butter and honey to glaze on top, my little boy and wife loved them, will be making again, thankyou for this gorgeous recipe!
How can I have this recipe in metrics? I tried to make but I had to keep adding flour as probably online conversions aren’t that good. I read the page and you say that you weight all the ingredients i felt disappointed when I saw it was in cups.
Is there any chance to have all measurements in metric so it will be precise please?
Thank you
There’s no way to give precise measurements for roll and bread dough because the exact amount of flour depends on where you live (sea level, elevation) and climate (humid, rainy, dry). It honestly can make a difference, so I don’t give weight measurements for roll and bread dough recipes – instead I encourage people making them to judge the amount of flour by how the dough looks. My biggest advice to home bread makers is to let go of the idea that there has to be an exact flour amount and judge the dough by look and feel. I wouldn’t rely on online conversions – if you are going to halve the recipe, add flour until the dough clears the sides of the bowl and forms a soft, slightly sticky, but workable ball of dough.
I made the rolls twice ,they are excellent
These are great! I used melted butter instead of oil, and these came out soft and fluffy, with a nice flavor. My housemate cooks and I bake, but we’re uh still working on our timing — when these weren’t ready in time for dinner, I cut off some extra dough and made it into flatbread in a very hot, oiled cast iron pan. Delicious!
I tried this recipe because it looks so good but I think I did somethings wrong though I thought I did it right. I don’t think my bread is cooking I am on 6 minutes left and I see no change HELP!
Looking good but wishing you were metric. US and Imperial ounces and cups are 20% different. A gram is a gram and an ml is the same everywhere. Only the USA and Myanmar use measurements that are not System International, or, metric….
I think it makes sense that given Mel is from America she uses the units most of her country uses!
I am from a metric using country too and sometimes you just need to convert a bit. In many cases though as long as you are familiar with the slight differences between metric cups and the US customary system you can just make the tiny adjustments by eye. To me it’s part of the fun of the internet that we can get recipes from all over the world.
That’s interesting to learn though that the people of Myanmar can make Mel’s American recipes without any extra thinking!
Please will you give ingredients in grams or ounces. I have 3 measuring cups and all weigh differently.
I have made these rolls and they are delicious.
I loved the fact I it was so easy to make. I tried it at home and then made it for a family gathering. Perfect both times.
I was wandering if I could use same recipe for loaf bread?
Yes, I think others have done that with good results!
This is our favorite roll recipe. I make these all the time! This time I added 1 cup of bread flour and I spritzed them with cold water a couple times while baking. It made the inside chewy and outside crusty. SO GOOD.
Turned out perfect! And delicious. And I DID feel like a rock star!!
nice easy very tasty rolls
Made these rolls countless times. I’ve even do a 1.25 times recipe to make a loaf of white bread every week! Beautiful and soft.
I just wanted to say thank you for such an easy and successful recipe.
great recipe!!
made them for dinner tonight and came out perfect The dough was very easy to work with great recipe!!
Seriously perfect bread rolls. I have never baked bread this well before and this is my go to recipe now. Thanks so much!
I made these french breadrolls and they were Wonderful! Many compliments!!
Wow Mel, these rolls and your step-by-step guide made me (a total novice bread-maker) look like an expert when I made these for dinner….you are so talented!! Thank you so much. They are some of the best dinner rolls I’ve ever eaten.
Easily the best bread rolls I’ve ever made!
Happened to need some bread for dinner I made these lovely bread rolls for the first time in my life!! They are perfect – together with the method of rolling them into perfectly round shape! Totally love them!
I am wondering if I need some small crusty rolls, can I use the same recipe, put them further apart on the baking tray, and add hot water into the oven when baking?
Yes, that sounds like a great idea and should work well!
I just made this French Bread Rolls. They turned out really beautiful. Just as you have showed in your presentation. Thank you for sharing.
Thank you so much for this recipe and the included tips! This was the first time I successfully made soft dinner rolls (though I have attempted it many times). They were too delicious, so it looks like I’ll have to make another batch for tomorrow’s planned Philly Cheesesteak Sloppy Joe’s. Oh well. 😉
I made these. They were as promised- perfectly light and fluffy!
hi there – I have made 2 bun recipes – both which failed! Came across yours and hope that it is fool proof! Quick question – if I want to add some cheddar cheese to the tops of the buns – when is the best time to do this? Thanks!
I would probably add it right before baking.
First time bread making in…oh 40??? years!
And it worked!
I wasn’t sure the water/flour amounts was working – it seemed to need FAR more flour…but I am British and I don’t know what a “cup” measurement is…a plastic box in my kitchen says “1 Cup”…but I think it’s too much.
Also – came out very very white…and tasted a bit bland….I need to add something to make it more interesting?
But the texture is a success!!!!
1 cup is equivalent to 8 ounces or 250ml
Hi. I baked the rolls at 400 F for 15 minutes and they were VERY brown and a slightly hard on top and bottom. Any suggestions please. I am w newby baker
Your oven might run hot like mine. I cannot bake rolls at 400. I cooked these at 350 based on previous experience and they came out great.
Hi Natasha, it’s quite possible your oven bakes hotter than mine…so you can try reducing the temperature by 25 degrees or so.
Hello Mel, I wish to make and bake your French Bread Roll Recipe however do I use U.S. or Australian measuring cups? I have both. I am in Australia, which country’s measures are you using? Thank you.
Hi Anna, my recipes are based on US measuring cups
These look amazing! Do you think they Would work for sloppy joes?
Thx so much!!
Yes, they work great for sloppy joes. 🙂
Thankyou so much, you were right. This was my first attempt at rolls and it came out exactly as you said it would. They were perfect and delicious. Cooked without fan, top and bottom element only. Lower shelf. Rolled as you instructed.
These turned out so well! I added cheese, olives and some dried herbs & chilli flakes on top before popping them in the oven (at 190 for 30 mins) and they’re delicious with the perfect texture (soft and fluffy inside with a thin, crispy outside)
Thanks for the recipe!
This recipe is wonderful and I love the soft rolls. For a fun twist I added an egg and used butter instead of oil and they were amazing too! The egg and butter gives a little more flavor.
Oops I meant pretty as yours ha ha
I made this and it taste delish but all my rolls split so they don’t look as pottery as yours????
Did they split on top or on the sides?
Hi. Do you bake it with fan oven on or off? Thanks
I usually use standard bake not convection (with the fan on); if using convection, I’d suggest lowering the temperature by 25 degrees.
Can you make these ahead of time and refrigerate then let sit out before baking?
Do you mean shaping and refrigerating? Yes, you can do that…then just let them rise at room temp before baking (there’s a good chance they’ll rise in the refrigerator a bit, too).
Made them today great
I usually make bread on a Sunday. So I will try your method it was presented very clear. Thank you
These rolls are amazing, thanks for sharing your recipe! I’ve made so many batches now and freeze them.
Just quick question can I double the mixture to do a bigger batch in one go or would you recommend doing individual batches? Thanks 🙂
Very easy and delicious rolls! Nice using instant yeast and not needing to proof or scald milk… I was nervous about adding more than 1/2 cup more flour than the recipe called for, because it’s ‘so easy’ for me to over flour to get away from stickiness. WONDERFUL flavor and texture! The whole family enjoys them, and I will definitely make again & again! Thanks so much. God bless you for sharing & for all your work explaining with pictures!
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Time & temp wrong. Needs 190 25mins. Otherwise doughy but overcooked on outside at 204c for 15 mins. Look great tho
These came out sooo gorgeous and I haven’t had the best luck with bread making but you were right this did give me hope for future baking now that I know and have proof that I can do it!
Help! I’ve now made two batches of hickey pucks ♀️. First and second rise go well (except first batch the cling wrap stuck to the rolls and when I peeked it off they all flattened. This time, I really greased the cling wrap… they rose well (maybe too well..,.. they grew together) and baked flat again. Teach me your ways!!!!
Hi Michelle, if they rise well but flatten in the oven, it sounds like the rolls may be over rising (and then they expand too much and “pop” like a balloon in the oven).
Oh gosh! Just love it.
Initially I was worried when it became too sticky after risen for an hour. I just spray canola oil on my counter and good to go. Came in good shape.. hehez..
The only thing was it was a bit darker after out from oven. I placed it on 2nd rack in my oven. (5 racks in total) and baked at 185°c.
I will definitely do again. My son loved it!
Do I need to make any adjustments?
Try lowering the temperature or bake for just a few minutes less.
400 degrees?????
200 degrees for uk
These rolls turned out as pictured. I had high hopes for them. I followed the recipe to the letter but they turned out with a very yeasty flavour? They looked the goods but I wouldn’t say they were delicious as everyone else has said. I will try again with hope.
These are the easiest and most delicious rolls I have ever baked make them every week now no need to buy bread anymore make my sandwiches with these.
Thank you for sharing
I have made this recipe several times over the Covid-19 lockdown, and the resulting rolls have been awesome every time. I won’t be buying dinner rolls again. So easy and delicious! Thank you
I made these and I got more than 12 and bigger too. They were soft and fluffy. Very easy to make. I’m keeping this recipe!
Have made these a few times and they are always delicious. I gave the recipe to my son and he makes them now for his family. I am also interested in knowing if I could turn the dough into a loaf pan and bake it? Temp and time? Thanks!
I’m sure you could! I’ve only ever made these as rolls because I have this French bread recipe that I love: https://www.melskitchencafe.com/french-bread/
This is my go to bun recipe, we all love it! Do you think it would work to make into a loaf of bread?
I’ve only ever made these as rolls because I have this French bread recipe that I love: https://www.melskitchencafe.com/french-bread/ but you could definitely experiment!
I didn’t follow the recipe to the letter and put the rolls on a sheet pan spaced apart and I made it a little larger so they ended up like hamburger bun size (by accident) after the final rise. They came out great. I will try and cut the rolls in half to make a sandwichs later this week. Good flavor with a nice chewiness to it. This recipe is a keeper. Thanks a lot.
The best rolls so
Light and fluffy and easy to make.
Girrrlll….these were PERFECTION. From now on, these will be my go-to dinner rolls. Everyone gobbled them right on up!
Hi, Mel! I made these rolls tonight and they were delicious! I made a parmesan, garlic, parsley and butter mixture to put on top, to emulate a kind of garlic knot flavor and it was a great addition! However, I was wondering what the best way to store these is and how long the “shelf life” is for leaving them on the counter. Thanks so much for this recipe – I will be making it often!
Hi Shelby, I store them in a ziploc bag at room temperature. They are good for 1-2 days – after that they get a little dry (but they freeze great, too!)
Hi Mel,
Just wondering, do you think I could substitute all-purpose flour with bread flour, as I am running out of all-purpose. I love this recipe! So delicious and so easy!
yes for sure!
I baked the french bread rolls for the very firat time last evening and Ohhhh lord,they are yummy.
My children are excited.
Thank you Mel for sharing,I thank God for you and the succes I had
This sounds delicious. I will definitely try this recipe.
I made the French bread rolls today after finding your recipe while looking for a French bread recipe (which I also am going to try soon). My family thought the rolls were fabulous and I am going to make more to take to my in-laws once the stay-at-home order is lifted.
Thank you Mel. Trying it for the 1st time. Crossing fingers and toes
Hi, i dont have the cling wrap can I still bake without the cling wrap?
Yes, you can cover them with a clean kitchen towel
Just baked a batch of these today, really good. Made the dough, shaped into 8 larger rolls and placed on baking tray last night, placed in fridge overnight so that I could pop them in the oven this morning ready for lunch. Only used half the sugar and still good.
Thank you for this lovely recipe
I made these for the first time as hamburger buns. I was so happy, they turned out perfectly! They are delicious! Thank you for all the great instructions.
I am intimidated by yeast doughs and prone to overmixing things. This was very easy to follow and execute, all ingredients in hand. The tips were helpful. It was very forgiving of the fact that I kept forgetting about it!
Thanks!
I made these for the first time and it was so easy, and they were the most beautiful rolls ever – only they tasted like cardboard (as my husband said). I can only assume it was my ingredients because they sure looked delicious. The yeast I used was old, although it was active and the dough did rise. But maybe that threw off the flavor. And I used AP Flour versus bread flour. And, I used a low sodium salt. So it could have been all three factors ?? Not sure, but I will definitely try this again if I can get more yeast, and maybe I will try a different flour.
I would love to make this recipe but why people cant use proper metric measurements and resort to cups which seem to be different sizes in different countrys is beyond me
Yes, exactly. Please use a digital set of scales and weigh the ingredients. Australian cups/tablespoons are different but all weight in grams is the same.
Aloha from Hawaii. I have never baked bread before and made these with my wife’s help over video chat today. Thanks for such an easy recipe that makes amazing rolls!
Hi Mel
I’m Sanath from Sri Lanka, For the first time we made very very soft amazing buns by using your recipe. Thanks a million… we were so happy when it was baked so amazingly.. Keep up the good work… Go Bless……
Making these lovely rolls today per my husbands request, it’s his birthday. Approximately how many ounces should they be for hamburger rolls. I’ve done it before but for the life of me can’t remember.
Hi Stacey – I use about 3.5 to 4 ounces per roll if I’m making them into hamburger buns.
Made it! Great recipe, explained well. Thank you.
Perfectly soft rolls! Made them today and so happy with the result. Mine were a little odd sized as I just eyeballed it but they are perfectly cooked and super soft and delicious! I’ve made a lot of different recipe rolls before but was always disappointed in how dense they were. I was sceptical about these because the dough seemed very sticky but they were soft and perfect. Will definitely make again and will pass this recipe along to anyone who asks for a great roll recipe!
You’ve prob answered this but after second rise should I leave rolls in fridge while other pan is cooking? I’m asking cuz I have a countertop oven so I my can bake so many at time.
Yes, you can do that to slow the rise on the 2nd pan.
I have never made bread before and I didn’t have a mixer but they still turned out great! Will definitely make again in the future, and hopefully improve my dough ball rolling skills. Thanks!
Hi Mel, I am Ben from Australia. I made these rolls whilst in isolation and I can honestly tell you that I have been cooking for around 40 years and these are the best rolls I have ever made. Have just made the burger bun version. Thank you so much for your website and stay safe.
Thanks so much, Ben!
Thank you for this wonderful recipe! What a gift to my family … we have several food allergies and this was a great recipe for bread while avoiding milk. My family LOVED it! Thanks for teaching me how to make bread!
Success! I have had so many failures with making bread that I had given up. The only reason I even searched for a recipe today was that I found some instant yeast stored in the fridge about to expire, and the boredom of a Covid-19 lockdown. Who knew it would bring my first successful bread-making attempt! So thank you, Mel!
Hi Mel! I’ve been making these amazing rolls for a few years now. LOVE! Question, can the dough be refrigerated before the first rise? Say, if I wanted to get a head start the night before and make the dough then do 1st and 2nd rise the next morning? Thanks for any tips! 😉
Yes, it does pretty well in the refrigerator (as long as it isn’t left there for days and days). It does best if it’s taken out to come to mostly room temperature – makes it easier to shape the dough into rolls.
Made these for the first time
Wow!! The most amazing rolls EVER…my family commented they were better than shop bought rolls
Will definitely be making these on a regular basis
I e made these a number of times and they work every time – and my kids devour them! I’m just wondering if you have ever made it into a single loaf? Would this work? How would I vary the cooking time/ temp?
I haven’t because I have other bread recipes I love but you could definitely experiment!
Thanks for this wonderful recipe! Is that 400 degrees F or C or what gas mark, please?
400 degrees F.
Wow that’s was the worst.
I have made this recipe several other times with great results. I just made it again yesterday and it did not turn out well. The texture was slightly off and the rolls tasted a lot like yeast, which I’ve never had before when I made them. Any ideas what went wrong?
Hi Heidi – it’s really hard for me to know without being right there and without more information. If they’ve turned out well in the past, my guess is that there might be an issue with one or more of the ingredients you used?
Made these several times and they are amazing, never failed.
Do you know how many calories in each roll?
I don’t – so sorry!
If you download MyFitnessPal on an android phone you can add all the ingredients to it and get the total calorie count the app is amazing for calorie counting and giving you a better idea of whats in the food you’re eating. I credit it for most of my success in losing 60kg
This is 2x on these rolls. First batch flattened during the bake off. Second batch did the same. Not sure what I’m doing wrong. How long should the dough be kneaded in my Kitchen aid? Befuddled
Hi Roxane, it should knead for 3-4 minutes (or even slightly longer). Try adding more flour. If they are flattening, it seems like you might need more flour to strengthen the structure of the rolls.
Quarantined with only self-rising flour and no yeast. (Gasp)
Any hope for me? lol
Do you have a recipe for rolls that would come out nicely using self-rising flour?
I’ve never used self rising flour for bread – and I’m not sure how it will fare. I’ve read a lot online that suggests that cutting the yeast in half and using self rising flour might work?? But without yeast, self rising flour won’t work at all (for yeast bread recipes) I’m afraid.
Thank you Mel!
I just made the French rolls this Easter morning. He has risen…and so have my beautiful rolls!! Alleluia! Absolutely delicious!!
Happy Easter & God Bless your beautiful family.
Hi there. Just tried these rolls for the first time! I am waiting for the buns to rise, just formed them into balls. Do I have to bake these after 1 hour or could I wait to bake them 3-4 hours?? Then they’d be hot for dinner. Lol. Thanks so much for this great recipe!
If you want to wait that long, I’d pop the rolls in the fridge so they don’t over rise (or they might deflate in the oven).
This seemed at first to go really, really well. They were a little bit flat before baking, but definitely grew when they were supposed to. But then I tasted the first one, and it was gross. I have no idea what I did wrong, but chewing on a t-shirt would be tastier than this. The flavor is disgusting.
I just made them. Came out nicely but I should have shaped them better and I left them in the oven maybe a minute too much, but still good.
How much water do you use to proof the yeast if you are using 1 tablespoon of active yeast? Thanks!
Nevermind! I reread the recipe and got it!!! cant wait to try these!
How many does one batch make?
1 dozen rolls.
Wow. Just made these. Absolutely divine. Recipe was super easy to follow. Thanks so much Mel
Hi Mel.
How many grams of flour is in 1 cup please?
Thanks
Maggie
Hi Maggie, for all-purpose flour, I use 5 ounces per cup which converts to about 141/142 grams.
If I am using a packet of active dry yeast, 1/4 ounce packet. Would I use one for this recipe?
Yes
These instantly became my go-to recipe! I have made them several times and they were always sooooo yummy – my family and guests always fight over the last one! The last two times I made them however, the outside of the rolls, especially the tops, got really tough while baking… any ideas what could have caused that?!
Are they tough right out of the oven? Or just over time as they cool? You can try lowering your baking rack in the oven to a different position or baking for less time.
Also using butter on them when they come out will help soften the tops.
Thank you so much for this recipe! This is exactly what I’ve been looking for, but could never find. I don’t like dense or cakey bread much but a lot of the recipes I tried came out that way. This was light, fluffy and delicious. Now to just find a bread loaf recipe that I like!
Did you try her sandwich bread recipe on this blog? I just made it and received top marks from a picky husband 🙂
OMG, these came out fantastic. Slightly uneven rolls since apparently I can’t eyeball sizes but came together fantastic. Since I’m stuck in the house with the rest of the world now, and I cook for my 86 yr old mother in law across the street as well as my husband and me, I try to have a little variety. I know she likes rolls and thought I may as well try making some for tonight’s dinner. They look awesome. On my next venture out in mask and gloves I’m going to try to grab some yeast and flour (hard to get now) and make these again and again.
Hello can I do this by hand without mixer? Thanks
I’ve done it twice without a mixer, just knead it for ~9-10 minutes
Easy and so tasty. Turned out well:)
SO simple and easy to follow this recipe. I am definitely a novice bread baker, but these turned out so well! Since we’re all saying home right now, I needed to try my luck at making rolls as we needed them for our pulled pork dinner. Everyone was impressed. And now I’m just a little less afraid of bread!
THANK YOU! I’ve struggled to make good dinner rolls for so long and these were perfect. My only issue was I over shot the flour just slightly so I drizzled about a tablespoon of water I’m the bottom of the mixer until the dry bits in the bottom attached to the dough ball. All over an easy to follow recipe that made AMAZING rolls. Huge hit, 10/10 will make again.
Best buns ever and so easy to make!!
Hello Mel
. When mixing the dough in your mixer what speed do you have it on?
I have a Kenwood that goes from 1 (slow) to 9 (fast).
Thank you. Regards Robin
My Bosch mixer has speed 1, 2, 3 and I usually stick with the medium speed (2)
What a hit with the family! Thanks Mel!
Thank you for sharing your recipe. Easy to follow, specially for beginners like me.
Tried it with 50% whole wheat and brushed it with olive oil, basil, parsley and garlic. Turned out amazing!!! Now it’s gonna be my regular
I’ve made this recipe and LOVE IT. Ive been reading about refrigerating dough overnight after the first proof. Would this work with this recipe?
Yes!
Made these today – simple, easy and tastes great! I’m a first time baker. I have only ever made a banana cake so this was a big jump for me haha I feel mine tasted a little bland lol it wasn’t really that soft fluffy taste? but everyone else seemed to have enjoyed them so they were a hit. I have printed and saved this recipe and made my little tweaks and will keep at it. Thank you Mel!
Is there a way for me to add pictures?
I made these into 6 larger (hamburger bun) sized rolls and they turned out amazingly. I used a slightly smaller dish and cooked for the same amount of time. Will use less sugar next time as they are slightly sweeter than I’m used to!
Thanks for the recipe!
Made these mine weren’t nearly as pretty but so delicious and easy thanks for sharing.
The best ever white rolls recipe! Amazingly light and fluffy. Would recommend in a heartbeat to anyone. I’m sure I will be making this recipe for many years to come.
Hey! This is the first time I’ve made bread that is the perfect texture. I’ve been trying for a long time! I just noticed that they are a little too sweet for my liking. Is it going to be a problem if I put maybe just 1 tbsp sugar with the yeast? I’m so happy with how they turned out otherwise. Even though I only got two rolls since I dropped most of the dough on the floor. Whoops.
That should be fine.
This was my first time ever making bread without a breadmaker and I couldn’t be much happier! I have a wee bit of work to do to create the perfect, smooth uniformly-sized ones like yours, but overall they look absolutely delicious and have come out brilliantly.
Wow – have tried other bread in past week with mixed success, but this was so easy and worked so perfectly. AND you don’t need bread flour (which is impossible to get here at the moment). They are really fab – and it was so easy to follow your instructions. Thank you!
1st time making bread rolls today & the recipe + step by step guide + photos, videos are just amazing, thank-you for this fantastic recipe, this has given me the boost to try more of your stunning recipes
Thank you very much!!! It was my first time to make bread and it came out perfect!! It was my favorite bread rolls since I was a kid.This recipe is extremely amazing!!!!thank you for sharing with us.Yummylicious!!Buenisimo
1st time making bread rolls today & the recipe + step by step guide + photos, videos are just amazing, thank-you for this fantastic recipe, this has given me the boost to try more of your stunning recipes
Tried this just today and it was a success! I could easily eat everything. Thank you so much!
My first comment in your blog, but definitely not my first successful attempt at your recipes. This roll recipe makes me feel like a rock star and has given me the confidence to try my hand at so many other bread recipes! (Love your small batch cinnamon rolls too!) When I first read this post and the “fool-proof” promise to go with it, I thought, “yeah right! I’ll show her that I can mess this up!” But I didn’t!! I make these all the time. My kids especially love them in their lunches as “little sandwiches”. Thanks for all your delicious recipes! I search your site first before going anywhere else for my culinary needs!
This recipe sounds delish and the comments make me want to try it ASAP. A dozen rolls at once is too many for us. For half as many rolls should I halve the recipe exactly? Can I freeze these rolls? If so, should I bake then freeze, or shape dough then freeze?
Thanks Mel.
Yes, you can halve the recipe. The rolls freeze great. I usually freeze them after baking.
Hi Mel, a link from another blogger led me to your blog. It was your bread roll recipe that got my attention. I will definitely give them a try. I made several unsuccessful attempts with bread rolls. I just followed your blog. There are a few other recipes on your blog that I like. I am a food blogger from Canada, and I invite you to visit and follow my blog at: https://zest4foodblog.wordpress.com
Cheers, Angelika
Thank you for a brilliant recipe. Made a half recipe today to try it out and my husband is still raving about how wonderful they were. Turned out exactly like the picture. I did chuck a handful of ice cubes into a tray below the rolls for some steam. Will definitely maka again!
Can these be made bigger for burger buns?
Yes! I do that all the time.
I just finished making my first batch of these rolls. Absolutely the best that I have ever made. After years… yes years of frustration and dumping several batches, I have finally found the recipe that works for me. They were easy to make, and taste wonderful.
Thank you Mel….
I have been using this recipe to make buns lately and I really love it. Thank you!
This recipe is life-changing! I’ve tried so many rolls and always found them to be too tough or more like a biscuit than a roll. I don’t know if it was a combination of a new brand of yeast with this recipe or what, but these were absolutely perfect. I only made a single batch, but I already have to make more because they won’t last the rest of the week. Thank you!
As a terminally(it seems) single man found myself craving for fresh baked goods. Today I decided to try rolls. I didn’t own a 9X13 pan and a stand mixer so I used what I had at hand which in my case was a non stick pie plate and a single bread pan and I used my hands for the kneading. In the pie plate I placed the balls all around the perimeter with two in the middle and 6 in the bread pan. Amazing is how they turned out. I will definitely be making these again. Even as I type this (my second only ever review) I am eating a nice warm roll. Thank you Very Much for the Recipe
I am going to make another batch of bread rolls today
This bread roll recipe was just so delicious and very easy to make…I also made it into a loaf of bread…thank you for sharing
I’m Dara from Brazil and I will make this delicious bread with my mother!!! Thank you so much. Best wishes from Brazil.
My boyfriend and I just made and tried this recipe today! They came out great! These rolls don’t have a lot of flavor but their texture makes them special and quite versatile. They’re a lot like traditional rolls, but also like french bread, and oddly enough a little like croissants, and a little like English muffins. It’s crazy. Now that we’ve tried them fresh and warm, we will wait and try them again once they’ve cooled and sat. (Maybe later or tomorrow morning. I think I’ll try mine with butter and All Fruit spread or peanut butter.). They taste like they’d be great with cheese and or chocolate as well.
Very simple recipe. We’ll definitely be making these again.
I love this recipe!. Really cant go too wrong with it even if its your first time baking. I made two batches and realised how much 5 mins does to the top of the bread. FOr those who like a hard and crunchy bite the full 20mins is good. For those who prefer a softer finish 15mins is just right.
For me 3xactly 3.5cups of all purpose flour and 1.5 cups of water was perfect. Didnt need to add any more.
Best served hot! Had mine with olive oil and vinegar.
I wonder if its possible to just sprnkle flour on the pan rather than lightly coating the base with oil or butter because my bread rolls didn’t have the texture of regular bread rolls.
Hi I was wondering if the temperature is in Fahrenheit or degrees? And what the temperature would be in degrees?
I’m a little confused by your question – but to answer, the temperature is given in Fahrenheit (not Celsius).
My dough is really sticky after rising…. any suggestions?
This is now my 3rd time making them…love how they turn out…learnt atrick to cut the proofing time by plazing the bowl with the dough in another holding warm water….perfection
Hi, pls could you let me know if the oven should be fan or convention? Thanks
I just use standard baking function (not convection).
I have baked these rolls three times now and each time they have been a great success. Super easy recipe and instructions to follow.
HANDS DOWN THIS IS NOW MY OFFICIAL FAVORITE ROLL RECIPE !!
Fantastic, rolls were beautiful
These are absolutely AMAZING! It usually takes us a couple of times to get a bread recipe down and this step by step was so helpful!! They turned out perfect. We made a 2X so we could freeze some. Thanks again Mel for making my family smile!!!
I just made these rolls and they are great! I use an inexpensive Hamilton Beach bread machine for all bread, pizza and roll dough. I’ve been disappointed with the rolls from the recipes in the bread machine books – they always turn out tough no matter what tips and tricks I try. So, this morning I went online looking for a new recipe to make rolls for barbecue pulled chicken sandwiches. This was actually the first recipe I found. Here’s how I did it with the bread machine:
1. I used instant dry yeast so there was no need to proof it. Bread machines instruct to always add all liquid ingredients, then dry ingredients, then yeast without letting it touch the liquid. I’m not sure what would happen if you did the proofing method. 🙂
2. I used extra virgin olive oil.
3. I used 4 cups of flour, which is the max my machine will hold. The dough rose up to the lid window but did not push open the lid.
4. I added all ingredients in the proper order – liquids, drys, yeast.
5. I set it on the “Dough” setting, which is 90 minutes, and turned it on.
6. About 15 minutes before the dough was ready, I warmed and lightly buttered two glass baking dishes – a 10 x 13 inch and an 8 x 8 inch.
7. When the dough was ready, I turned it out onto the counter which I had lightly buttered. I let it spread into a large rectangle then cut it into thirds lengthwise, then into roll-size squares. I rolled them lightly between my palms to make them somewhat 🙂 round. It made 25 rolls, which filled the two dishes.
8. I put them in the baking dishes covered them with kitchen towels and set them in the warm oven for 45 minutes. Then I removed them from the oven, leaving them covered, heated the oven to 400 degrees, removed the towels, placed the rolls back into the oven and baked for 15 minutes.
9. I took a large pat of butter on the end of a fork and lightly rubbed it across the tops of the rolls while they were still hot.
These were some of the best rolls I’ve ever eaten, let alone made! They are light and fluffy inside and have a delicate crisp crust top and bottom. This is a perfect yeast roll recipe and couldn’t be easier with a bread machine. Thank you, Mel!
Hey there! A quick (possibly silly) question. I made a single batch and the rolls came out great. I would like to make a double batch, but I’m afraid of doubling ingredients as that usually results in my bake not coming out quite right. When you double a batch do you exactly double everything (yeast, water, etc.).
Yes, I double all the ingredients when I double this recipe (for a triple batch, I only double the yeast).
Hey Mel! If I wanted to make these into bread bowls, what weight of each roll would you roll them into?
I usually use about 7 or 8 ounces per bread bowl.
WOW!!!!! First time ever baking buns and I am impressed, keeping this recipe. My first attempt was a bit disappointing as the top deflated for some unknown reason (left it out for too long) wasn’t satisfied and wanted to see where I went wrong, added an extra 1/2 cup of flour and reduced resting time for the second part to 30 mins, voila!!!! It now looked liked the buns in the picture with that golden crusty top. A fool proof recipe indeed. Cheers
I want to serve these at a buffet as individual rolls so that people aren’t pulling apart. Can I place further apart on a sheet so that they don’t touch, wondering how this would change the result. Or is it better to bake as shown then have to pull apart and put in basket before I serve? Any thoughts on this?
Also, re: salt you mentioned in a response that you have used kosher salt on occasion and they were saltier, I thought the table salt would be saltier, as I was going to use table salt for the “saltier” version. Can you please clarify this.
Thank you for your insight.
Hi Denise, I would bake them close together and pull them apart and place in a basket or on a try to serve. It helps them rise nice and tall to be placed a little closer together. I think that salt comment was from a while ago – either way, you are right, table salt is usually saltier than using coarse, kosher salt (I think the kosher salt I was referring to was super fine).
These are the best and easiest buns I have ever made. My grandson can not have eggs or milk so these work great. Thanks for the recipe.
These are the best and easiest buns I have ever made.
These are easily the best rolls I’ve made, and I’ve made a lot of bread recipes in the quest for the perfect one! Light and fluffy is the best description. I’m going to see if I can find a way to incorporate a bit more salt in for flavour, without messing up the rising, but that’s a personal taste thing – overall you can’t find a better recipe. I ended up using just shy of 4 cups of plain old Costco all-purpose flour and the dough hook on the KitchenAid. 15 minutes was just about perfect for my oven. Thanks for this, it’s definitely a keeper!!!
I just finished making my first. Batch of these rolls. The ingredients are similar to breads I’ve had success with before (I just bombed on a different roll recipe tonight so we are having biscuits and gravy for brealfast. Lol.) I put these in and even before I saw how nicely they were baking, I knew these were going to be a new favorite. I don’t have a scale so I just eyeballed it and they turned out slightly different but not much like most of my previous endeavors. I also want to say a BIG thank you for the video on how to shape them!!!! Best thing in my baking life so far!!! Its nearly 2 am and I’m starting my second batch with the hopes that I don’t bomb anything else for dinner tomorrow. We have some people I’ve never met coming for dinner so I am nervous.
Hi! Do you have any suggestions for converting a bread/roll recipe to make a low carb or keto friendly product. So far I have tried several recipex and the ingredients lists are crazy..besides the almond flour they call for things like vital wheat gluten, oat fiber or coconut flour, xantham gum,. Any experience with alternate flours and ingredients?
I’m sorry, I don’t know!
These came out looking and smelling great. Going to fill them with pulled pork that’s been on the charcoal bbq all day and some home made bbq sauce. Looking forward to dinner
I am wanting to make these the night before Thanksgiving. I saw the instructions to shape them into rolls and then cover and refrigerate, but how long does it take for them to thaw/rise when you take them out the next day? Do you have to do anything specific to get them to rise after being in the refrigerator? Thanks!
When you take them out of the refrigerator, they’ll just need to come to room temp (mostly) and continue rising if they didn’t rise enough in the refrigerator. So just judge the look of them when they come out of the refrigerator.
Thank you very much.it was my first time to make this bread and it came out perfect!!! I love French bread rolls since I was a kid so when I saw your recipe I did not have any second thought to make and the outcome was extremely Amazing!!! Yummylicious!!!! Buenísimo
I make bread and rolls all the time and tried these today and they did not turn out like yours. I was so bummed! I didn’t over flour but they didn’t rise as nicely as yours and didn’t brown, just stayed white. Any suggestions? I usually don’t bomb rolls.
The color can be related the oven rack position – I find my rolls brown better right above the middle position (so higher up in the oven). If they didn’t rise, it sounds like they might need a touch more flour (if the dough was sticky).
Mel, thank you so much!! I don’t have a mixer so I made these rolls by hand. Followed your recipe with images/video and these rolls were EASY to make! That is saying a lot because I have attempted many, many, many times to make rolls with NO success! Easy to make and delicious to eat!! Thank you!!!
I’m so proud of you! Way to go!
They look so heavenly. Does anyone know if the recipe can be converted for a bread machine? Thanks.
I made these using the dough setting on my bread machine, then punched down the dough and shaped it into balls for the final rise. Worked great!
Absolutely loved this (and all of your) recipes! I baked the rolls in novelty Halloween pans (skull, tombstone shapes) and they came out perfectly. I can’t wait to try them the “correct” way also. Definitely a recipe to save!
Would it be okay if I lightly sprayed the rolls and covered with a towel for the second rise instead of plastic wrap? I always have unfavorable results with plastic wrap.
Yes! I mostly use large white tea towels these days for rising rolls and bread and it works great.
I made these yesterday. First bread make in years and this made a champ of me. I had a happy family for dinner.
Thank you so much.
This is my favorite recipe and I’m craving it. I got all excited and started getting all of my ingredients together and realized that I dont have anymore oil. I have crisco though. Can I use that?
Do you have butter? I’d probably recommend using melted butter over crisco.
I have regular Betty Crocker spreadable butter in a tub. Will that work?
It might…I haven’t tried melting that kind of butter. Might be a little oily, but worth a try.
I made these for the first time. I am NOT A BAKER but have been wanting to bake these for years. I almost shed a tear they came out so good. I would rate it a 10 if I could. Thank you. Thank you. Thank you.
Way to go, Tracey!
Hi Mel.. Can I use a breadmaker for dough instead of a stand mixer?
TQ!
Alice
I don’t have a bread maker so I don’t know for sure but as long as the quantity of ingredients fits in the bread machine, it should work.
Ohhh just made these first attempt and they are perfect! Thank you so much! x
I have made this recipe weekly for the past four years. These buns are so good that my family is horrified if they find store bought buns in our house I have a question that has me stumped and was wondering if you could help. About every 10th time I make these, as they are rising they get a giant weird air bubble in them. If left alone they bake with that air bubble and not only do they look ridiculous but when I cut them they are full of air. If I pop the air bubble the bun deflates. I always follow your recipe to a T. I always used KA flour. My pans are the same ones shown in your picture and I use my scale to measure the dough. I also make pizza dough weekly and cinnamon rolls as often as I can so I think I know what the dough should feel like. I think I have it narrowed down to either the rising process or possibly under flouring. I’m frustrated because I can’t figure out where I’m going wrong. If I didn’t make these so often I’d chalk it up to inexperience but this has become my signature recipe and most often they turn out so perfect. Any suggestions?
Hi Nancy – I’ve had that happen a time or two as well and I’m nearly certain it’s when I’ve made a batch where I’ve added just a bit less flour than other times. That’s the only thing I can identify. If I notice the air bubbles when they rise, I reroll them and they rise again without the air bubble. If you stumble on another reason you think it might be happening, let me know!
Could you share the weighted measurements for this recipe?
I don’t include weighted measures most of the time for yeasted bread recipes like this because the exact amount of flour will differ from person to person (that’s the nature of making bread) – but generally speaking, I use about 17 ounces of flour when I make a batch. That may change based on a different elevation, humidity, exact water temp, etc.
Can I make this recipe in my bread machine?
I don’t have a bread machine so I don’t know if the quantity of ingredients will fit – if it does, it should work.
Made these today and they turned out just like in the picture and lovely, very easy to make. Everyone at home loved them so will be making more of these now, thanks for the recipe
I made these rolls a few weeks ago and for the first time in my life, a batch of rolls turned out perfectly. I doubled the recipe and put half in a 9×13 glass pan and half on a cookie sheet and the ones in the 9×13 were PERFECT. I loved how they were smooshed together–it’s like it kept some of the moisture trapped in. I was SO happy. Thank you, Mel!!
But now I have a question for you: does the trick where you roll the dough into a ball in your ungreased hands work for other yeast breads, like breadsticks, pizza dough, other roll recipes, cinnamon rolls, etc? Is that a good rule of thumb for perfectly floured dough? Thanks!
Yes! I use that rolling method for any dough that is floured enough that it isn’t super sticky. 🙂
I still make these all the time! I try other recipes once in a while, but always go back to these because they are the easiest and taste the best. I always double the recipe because I think they turn out better on a cookie sheet. I weigh each roll before rolling out. I use parchment paper. I use avocado oil for the oil. I use 3 cups of bread flour, and 4 cups of all purpose flour. I cook them for 16 minutes, and brush with kerrygold butter at the end. They turn out amazing every single time. My rolls are famous in these parts! I always feel like a champ when these are pulled out of the oven even though I’ve made them a million times! You’re the best Mel!♥️
I’m not the best cook let alone baking. It took me 3 tries then I eventually got it right only because I didn’t read the recipe through properly, but I loved it every single time. The recipe is simple and now I can do it without looking at the print out
Great job, Florence!
It’s a bun, not a roll!
Hi there.
My dough didn’t rise 🙁 I used instant yeast and followed the recipe perfectly. I must have messed up somewhere, but they came out surprisingly good for my first time making these 😀
Thank you for the recipe!
This is only the second time in my life that I’ve had a successful bake. I used brown bread flour, it all came out perfectly. Light, fluffy rolls with an amazing chew,. Thank you so much for this recipe
I will try this recepie.
I’m curious why you don’t use bread flour? Are you making the recipe more accessible to those who wouldn’t have it on hand, or do you prefer All-purpose for these?
I rarely keep bread flour on hand, so I use all-purpose most of the time in bread recipes; however, you could definitely sub in bread flour for this recipe.
Will bread flour make the dough difficult to work with?
Considering it high gluten content…..
Bread flour works great!
I love your bread recipes, I made them a tad bigger and made grilled chicken sandwiches!!! Amazing!
Your rolls look perfect , any chance of getting the ingredients in pounds &ounces please I am not familiar with American measures i.e. cups ,wouldn’t know what size cup to use . Thank you ,
Dorothy Liverpool England . Love your blog !
Dorothy I’m too in the UK . i just used a small cup for mine I suppose it won’t matter what size as long as it’s the same all through the recipe . I have found a conversion in a book and this morning im trying it weighing my flour etc out . 3 cups flour is 1 LB . 1.1/2 cups water is 350 ml or 12 fl oz hope this helps . Oven temperature 400 is 200 electric and 6 gas
A cup is a specific measure, you can buy a set of cup measures from the local supermarket, asda tesco etc, you need to make sure you have the right size as the teaspoon and tablespoons are in correlation to the cups if that makes sense
First time a success. Many thanks. I make a dozen buns and had them with our roast lamb. Much appreciated by all.
This is an amazing recipe! Complete success. I had a go making bread rolls a while ago using a different recipe, the rolls were more like large rocks. I made a half batch of this recipe to avoid disappointment (I was expecting another disaster)…..I’ll be baking these rolls again. Thank you for sharing the recipe.
So good! Thankyou for recipe!
I do have a question? Should you remove rolls from tray/dish immediately? Or leave to cool first. I took out pretty quick but the did stick a bit…. Other than that they are perfect!
I’ve done both – sometimes if they cool in the pan, they can get a little soggy on the bottom so if I am on top of it, I like to take them off the tray about 15-20 minutes after they come out of the oven.
I love these rolls. I usually use two cups of wheat and the rest white flour, and they are perfect. As a side note, if you kill your yeast somehow, meaning the dough won’t double in size, this works great rolled out and made into pizza instead. I did this the other day when my rolls wouldn’t rise (pretty sure it was my mistake somewhere, not the recipe, since I’ve successfully made them before), and I was surprised by how good it was.
They turned out so yummy!!! Thank you for sharing this recipe. Taste like they were picked up fresh from a bakery. Hubby loves them.
really good recipe i use only 1 teaspoon of sugar Makes .lovely soft crunchy bread . i also add cheese and onion after first step .thank you for great
recipe
This recipe was so simple to follow and made the most perfect buns. I will be making these again. Thank you so much for sharing the recipe.
I just made these to go with some soup and they are so good! The “crust” is super flakey without the inside being dry!
Made these twice and they turned out great both times.
Can you use this dough to braid the bread, or make it into a french bread loaf instead of rolls?
Yep!
First time making buns and only my second time using my new mixer. Made bread the first time …. epic fail but these were delish and perfect. This recipe has renewed my interest.Naggie
These are the BEST white bread rolls I have ever made. Thank you so much Mel! Finally bread rolls that feel and look like they’ve straight from the bakery. These are now my go-to bread rolls. My family absolutely loves them. It’s hard to resist when they’ve come out of the oven! Delicious, soft and fluffy. I make the dough in the bread machine, then take out and form the bread rolls and leave them to rise for an hour. Perfect!
Mel, I love this recipe. When you use it to make sliders, what is the weight of each roll?
For sliders, I use about 2-2.25 ounces per roll.
Can I use butter instead of oil?
Could definitely try melted butter!
I avoid making bread as it’s always too dense, not risen, just yuck!
Gave this a try today, was in a rush so ended up just chucking everything in a bowl and hoping for the best? Flour wise my dough felt ok with 3.5 cups
Didn’t quite get 12, mine will be the little one, but VERY impressed if I say so myself….now doing a celery soup to dunk!
Thank you for sharing
I am in absolute bliss! I now know why you had tears! I did too! No more hockey pucks for this woman! Can not wait to show these off at the next family event!!! WOO HOO! Thank you!!!
I used 1cup of water and half a cup of milk… came out perfect better than the first time i tried them with just water
Hi Mel!
I have made these several times and they always turn out great! Do you think they could be formed and put in a pan, refridgerated overnight and baked the next day?
Yes, for sure! Just take them out of the fridge in time to take the chill off and finish rising if they need it.
Will bread flour work as well in this recipe versus all purpose flour?
Yes! The rolls will be chewier and even softer!
Hey Mel,
I love your recipes! These rolls didn’t turn out for me tonight and I know it was something I did and maybe you can help me figure it out. The rolls were lumpy and didn’t rise much. I did 3 1/2 cups flour. Did I not do enough flour? I don’t think I killed the yeast because they did rise. Did they rise too much? This has happened to my bread before and I don’t know what I am doing wrong. When they rise the second time they go more out than up. Thanks for your help!
Hey Bailee – if the rolls are rising out instead of up, I think you probably need about 1/2 cup more flour. How long are you kneading the dough for? You might try kneading for longer, too, so the dough isn’t lumpy.
Made as directed…super fluffy, yummy rolls, and the perfect amount!
I. FINALLY Did. It!!!!! I made the rolls tonight and they came out big, tender, fluffy and delicious !l I guess the third time was the charm ( For me) The problem was underflouring. I used a full 4 cups of flour this time and that was what I needed. They still had a little stickiness to them but were much much easier to handle. I also used the “light batter” proof setting on my oven which is 110 degrees, rather than 125 degrees for the “dense batter” setting and I think that worked in my favor too.
THANK YOU Mel, Lynn and Terry
Linda T.
Yay!! I’m so excited to read the update, Linda. Way to go!
Just made these and they were so easy and delicious! Will definitely be keeping this recipe for my go-to roll recipe.
I have a question. Every time I roll out dough for rolls or buns, I get a crater in the bottom. I leave my pinky on the mat, and simply roll as instructions always say, however I always end up with the crater on the bottom. I also always use whole wheat flour or white whole wheat, mixed with bread flour, sometimes AP. Is this the reason? Or am I doing something wrong? Please help. Thanks much ~
Hi Terry – is the crater or hole right where the dough swirls on the bottom of the roll? Do you feel like the dough is over floured at all?
I can’t believe I’m going to be the only person in the whole wide world to try these roles twice, and have a total fail both times ! Seriously,, I can’t do it and I’m the only one !
I think maybe I underflour them because I’m afraid to overflour them, but I don’t know what the problem is. I put them on a flat cookie sheet so they weren’t up against each other,, but they came out flat and not fluffy and soft. Nothing like your rolls. Anyway, I know it’s my fault and has nothing to do with your fantastic. recipe but for some reason, it doesn’t like me
And for the record, I made your best ever “Cheryl’s cinnamon rolls and they came out amazing.
You may be killing yeast. Make sure you use the appropriate one. Let it really foam out to the pkg directions. Killed yeast makes horrible rolls. Done it and know exactly the results you got matched discription. Never rush yeast. Do not make mistake of putting salt in to fast or it will kill yeast as well.
Oh and water, make sure it is not to hot. We are talking warm to touch , not hot. That too will kill it. Good luck
Thank you Lynn for the suggestions ! I don’t think I kill the yeast because I get a good rise out of them . I might try these ONE more time and use a full 4 cups of flour. I think I might be underflouring them because the dough is really sticky, What happened this time was the dough rose but when I took them out of the oven ( I proof dough in my oven on the “proof setting”), they completely fell.
I baked them anyway hoping they would rise again but they didn’t
It sounds like the dough was over proofed. If your ovens bread proofing drawer is too warm, it can rise too fast. Once it fell, you can successfully deflate it properly, and let it rise again, this time watching it, so it doesn’t over proof. You may want to invest in an oven thermometer to see what the temp is in there. I have a recipe that is supposed to rise the second time for an additional hour after I’ve shaped the loaf. It’s deflated after an hour. After 20 minutes though, it’s exactly where it needs to be go in the oven to bake. Try this, hopefully it helps. Don’t be afraid to deflate properly and rise again 😉
Hey Linda! I have no doubt we can get these rolls to turn out spectacular for you! First of all, I think if you are worried about over flouring them and have a tendency to under flour, place the rolls closer together. As they rise, they’ll use each other’s sides to rise up instead of flatten. If they are rising and then falling, it might be that they are rising for too long (and under flouring can make the structure of the rolls more fragile causing them to fall). So I think with a bit more flour, placing them a little closer together and not letting them over rise – all of that might help.
Hi Mel,
Thank you for the tips, Mel! Lynn and Terry were also so sweet to lend me some tips too. You have a great following !
A good friend of mine makes these ALL THE TIME and they come out perfectly every time !,!! They look exactly like the picture on your blog!
I will try them again using 4 cups of flour and using a 9x 13 pan to allow them to rise and support each other.
I will report back
Thanks again! And I hope all is well with you and your family.
Hi there.
My dough didn’t rise 🙁 I used instant yeast and followed the recipe perfectly. I must have messed up somewhere, but they came out surprisingly good for my first time making these 😀
Thank you for the recipe!
Hi Mel,
Any chance you have the nutrition facts for the rolls?
Thanks!
I don’t, sorry!
Well…. Your french bread rolls are now famous in Zakynthos , have tried many recipes,but these are simply the best!!!!! & Easy to make!!! Lucky I found you on Google Thanks for the recipe. Lynne xx
First time ever that my bread buns have turned out edible. They were so easy to make, and look and taste amazing. Thanks for sharing your recipe.
This recipe is fantastic! I have never been able to bake bread. I have tried maybe a dozen times but have never managed to end up with the fluffy golden goodness……. UNTIL NOW! This recipe is a fail safe. The picture tutorials are an amazing tool and the recipe is so easy to follow. If I can do it, believe me, anyone can. Thank you, thank you Mel!
WOW. They turned out BEAUTIFUL and incredibly soft! The softer parts tasted more like bread from a bread machine and the parts closer to the crust had a more traditionally bready flavor. Success on the first try!
Wow! 4” high fluff rolls!
Just took a batch of these to a dinner party, and my friends were blown away!
“Best bread I ever had”, said one. “How do you do that?”, said another. Wifey declared them winners, and she can be depended upon for clear judgement.
A powerful and simple recipe. Easy to adjust batch size. Soaks up a ton of butter and remains incredibly light.
I never remember to come back and comment on a recipe but I just had to for this one. I feel so accomplished now that I can make buns with this recipe. My family LOVES them! Thank you so much. Your rolling technique is the best, sooo easy! I found that 3.5 cups flour turns out the best for me. All of your recipes that I’ve tried are amazing!
I made this dough for calzones yesterday and am thrilled how fast and easy it was! Oh and delicious. I used honey for the sweetener.
I got the idea from your Philly Cheese steak calzone recipe but modified the filling so much I didn’t want to post a comment there. I used ground beef, onion, garlic and roasted Poblano pepper if anyone’s interested. We had salsa for a dipping sauce and it was great!
I’m already making plans to make these (probably with pizza fillings) next time the grandkids visit. They’ll be very happy! Thanks Mel, your recipes rock
What a great recipe Mel! Since I tried this recipe a couple of months ago, I no longer buy rolls. My ‘buns’ are now a must have at every family gathering. My nephew says the buns even “smell soft”! For his 20th birthday this year, he has asked me for a dozen!
Making this recipe was my first attempt at baking bread rolls and they turned out perfectly (thanks to Mel’s tutorials!). I was so impressed at having make something that looked store bought!! Since then, Mel’s website has become my “go to” online recipie cookbook when I want to impress. Having said this, I was really hoping to find a gluten-free version of these beautiful fluffy French rolls as my mum is on a gluten-free diet for acid reflux. I have attempted a recipie (which I would prefer not to mention – since I think I discovered how to make concrete in my KitchenAid) and am hopeful that Mel might have some experience in this area?? Many thanks for the gorgeous recipes, keep them coming as you are touching the lives of people who live all the way in Australia.
Hi Emma! Thanks for your sweet comment. Unfortunately, I don’t have a lot of experience baking gluten free yeast breads. I know the formula has to be significantly different because gluten free flour doesn’t behave the same way as gluten flour in bread recipes. Have you googled fluffy gluten-free dinner rolls to see if any promising recipes come up?
Hi Mel, thanks for your reply. I’ve had a bit more of a look at online recipes and I think I have found a recipe that may work. Also, as u mentioned and from what I have read, G-F flour does behave quite differently to wheat flour and that the bread roll dough itself will be a lot more wet than regular wheat dough so to not expect it to pull away from the mixing bowl when enough flour has been added. Well, with arms, legs, toes, eyes and fingers crossed I shall experiment and try. Wish me luck!! Take care, Emma.
Have you seen he I can’t Believe it’s Gluten free cookbook from america’s Test kitchen? It has a good recipie.
This has become my go-to recipe for just about everything bread-wise. It’s easily formed into any shape, and bakes up perfectly every time. I use it about once a week now — for dinner rolls, burger and hot dog buns, sub rolls, large ‘Italian’ loaves that become garlic bread, pizza dough, and much more. Easy and foolproof. Thanks.
Hi! I’m making these rolls now, and I was wondering if you had advice on adding sesame seeds and when I would add those to the rolls? Cheers in advance! No worries if you’re unsure 🙂
Hi Morgan, if you want to add sesame seeds inside the dough, I’d add them during the kneading process. If you want them on top, I’d brush the rolls with an egg wash prior to rising (after they’ve been shaped) and sprinkle on the seeds then.
These are definitely my new favourite, go to roll recipe. I have made them several times, and they always turn out great. Thanks Mel.
I love this recipe!!! I’m currently soy & dairy free due to breastfeeding my daughter who has allergies and can’t eat much bread that’s in store. This recipe is super easy & cheap to make & most importantly extremely delicious!
After seeing all the positive comments, I was so excited to try these, unfortunately they didn’t rise much at the second go and then look a bit disappointing (compared to yours). Any suggestions for next time please? Thanks
Not rising enough could be 3 things. Temperature (was it too cold?) time (might have needed to wait longer for a fuller proof?) or yeast (is your yeast fresh? Stored in cool dry place? Activated or instant?)
If your yeast is fresh, then time and and temperature are the factors to change for better results.
For time, you can try the same method but wait longer on the rise and proof.
For temp you can make sure your ingredients all start at room temp, use slightly warmer water, and make sure your dough is in a warmer draft free spot during rising and proofing.
* I like to place my proofing rolls on top of my refrigerator because it puts off just a little heat.
Hope that helps!
Best recipe ever! Made several times and always turn out great
Thank so much for the recipe
This Christmas everyone had to help with dinner. In the middle of the day my grandson jumped up and scurried to the kitchen where he made a double batch of these rolls. They were a big success. It’s his job from now on. He is 18 but has done very little cooking. (Mac and Cheese and Nugget)
Wow, way to go! That’s amazing!
Hi, could you please tell me if these rolls would be good for mini sausage with peppers and onions. I would like to make them for Christmas! Thank you!!
I haven’t tried that but sounds delicious.
Ty for the info. I looked online and I should have doubled the diamond kosher salt for table salt. Also a lot of bakers prefer table salt because of the fine grain. I think I’ll get some table salt for baking.Great roll recipe
Wow such a great recipe and I feel like a pro roll maker. I’m curious what kind of salt you use? I use Diamond kosher and I think it’s less salty than other kinds per measure. I think I’ll add a bit more salt next time.
I usually use table salt, so yes, if you are using Diamond coarse kosher salt, you’ll want to add a bit more.
Mel,
I printed well copied and pasted your recipe then converted the measurements of the ingredients to grams and weighed them. The rolls turned out fantastic. This is definitely a keeper. I hope you dont mind the cups and tablespoons conversion to grams. and the 2.75 ounce is 77-78 grams.
Thanks, Frank!
I love your trick of using a measured container for rising the dough. I’m never quite sure when the dough has doubled. I have 2 4qt containers. Maybe I’ll split the dough and put half in each container.
Could you please provide additional instructions for how to make/proof the dough the night before baking?
I make the dough, let it rise (in bulk), punch it down and shape into rolls and put them on the sheet pan. Then I cover the pan and pop in the refrigerator. The next day I take them out and let them come to room temp and rise before baking. Does that help?
Another winner! These are AMAZING! Thanks!
I’m wanting to make these for thanksgiving tomorrow. I’m wondering if I can make the dough today and then put them in the fridge after the first rise, before forming into rolls? If so, how long would they need to rise tomorrow?
Thanks!
Sorry for the late response! I hope they worked out for you! If making ahead, I would suggest shaping into rolls and then refrigerating.
These are brilliant! They’ve now become a staple in our house as our 3 boys just devour them. Haha! I’ve also referred a couple friends to this page and they love the recipe too. Quick, easy and delicious. Thank you very much, Mel!
Thank you so much!
Did a test run for Thanksgiving. Thanks for the recipe, tips and tutorial on rolling the rolls!
Can I put them in the freezer without baking them?
Yes, these freeze pretty well unbaked (don’t let them rise before freezing).
Since they have to rise twice, do I let them rise the first time?
Yes, let them rise as one big lump of dough, then shape them, put them on the pan and freeze them. They’ll rise the 2nd time when you take them out of the freezer to thaw. Does that help?
It sure does! Thanks so much!
My husband does not like his bread sweet. If I leave out the sugar (or reduce it) will they still turn out ok?
I’d recommend keeping it in – the rolls are not sweet but the sugar helps balance the flavors. You could cut the amount in half.
Thank you so much for this wonderful recipe. Trust me you are completely sane. I just picked the wrong time to lose 10-15 lbs. Happy baking! Sincerely will
Haha…thanks Will!
I made these, but it only took the 2 cups of flour. It’s my first attempt at making rolls, so I’m not sure if that is normal.
As for the prep process, I loved watching these proof. I don’t think I’ve ever been so fascinated by waiting for something to be ready as much as I was while making these rolls.
I tried making these tonight. They came out AMAZING!! My son, who doesn’t eat white bread, ate 5! It was a major hit in my house!
I have a couple of complaints though..
1. I’m gonna gain SO much weight bc of this recipe.
2. I’ll have to start doubling the recipe, otherwise I won’t get any.
3. I’ll be buying a ton of flour and yeast bc this will be made SEVERAL times a week.
😉
This will be my go to recipe from now on!
Haha. Thanks, Missy! Glad you loved them (and your son, too!)
Hi Mel! Just wanted to try and make these.. but i have a perhaps silly question.. how can i double the recipe? Just double everything? or do i have to use less yeast? Please let me know!! im so excited to try this recipe!!! and i will also try your lemon brownies those look devine.. but again i want to double that recipe.. how do i do it? Thanks ever so much!
Hi Jordana – for both of those recipes you can double everything. Hope that helps!
OMG – great rolls
It is raining here in Sydney today and I had decided I wasn’t venturing out. I needed bread rolls for dinner and came across this recipe on google, had the ingredients so gave it a try.
Fantastic recipe, easy to follow and great result.
Going to tonight
These were absolutely delicious! I’ve always been afraid of making any kind of bread/rolls due to a few flops. But your level of detail in your posts, photos and videos really gave me the confidence to try again. Knowing exactly what it was supposed to look and feel like at each step made all the difference. Thank you so much. I’m looking forward to trying some of your other recipes. ☺️
Dear Mel, I would like to ask how many grams of flour you use. I am from Greece, where we use grams, and I found many cup-to-grams converters but amounts vary from 120 to 150 grams for 1 cup. I know now I did not use the right converter because I kept adding and adding flour. I assume it must be around 500-520 grams of flour
Thank you
Hi Denise, I’m not sure how many grams it would be because I usually add flour until the “feel” of the dough is soft and smooth without being overly sticky. If you had to add more flour, that’s ok as long as the dough didn’t end up stiff.
Hi Mel,
Like Denise (although I am in Canada not Greece) I would like to know how many grams one cup of flour (as you measure it weighs). As she pointed out the conversion charts say anywhere from 120 – 150 grams for a cup of flour. This range is far to large, as it would be anywhere from 420 grams up to 600 grams of flour. If we knew your typical cup of flour weighs in at say 135 grams we could easily do the math & know that we would need from 472 grams up to 540 grams. We all measure our flour differently, and over time I have found that my cup of all purpose flour typically weighs in at around 150 grams. Thanks for posting all your great recipes.
Hi Jackie – the reason I don’t give a specific weight amount for bread/roll recipes is because there are so many factors that dictate exactly how much flour will be used (humidity, elevation, temperature of water, etc) as compared to a cake or cookie recipe that uses an exact amount of flour. I recommend adding flour until the texture and feel of the dough is perfect. The exact flour amount will vary person to person. Having said that, I usually count on 5 ounces for each cup of flour (I don’t use grams as a measure but google tells me that 5 ounces is about 141.74 grams).
Thanks so much Mel. Knowing that you average 5 oz to a cup makes it so much easier to convert your recipes. I always used to just use cup measurements & rarely weighed any ingredients in baking recipes. With time I have found that the results are much better when I weigh my ingredients. The exact amount of flour I use even in my own bread recipe does vary with the seasons & humidity, but I start with the lower amount & add as needed to get the right texture & feel.
Thanks again.
OK, first time bread roll maker here too. I love these – and they really work! Well, half of them did, perfectly. One piece of advice for the novice though – DON’T touch or move them once you’ve rolled them and placed on the tray to rise (especially towards the end). They deflate 🙁 Although I left them longer to see if they would rise some more, the puffiest ones were the ones I left alone. I sprinkled mine with sesame seeds for a tasty touch. Very nice, thank you Mel.
Such an easy, no fail recipe! I make these often. In fact they are in the oven now for Philly Cheesesteak Sloppy Joe’s! Thank you!
These were the easiest rolls I have ever made. Absolutely no fail if you follow the directions. So we’re so good! This will be my new go to recipe. Thank you 🙂
I have been baking bread with the oldest mixers known to man kind My Hands, I love to bake bread any kind of bread, I tried these a couple of times now and they are really good. I only use flour to knead bread if it is NOT an enriched dough otherwise I use olive oil so as not to alter the texture, even those with a wet sloppy ones you have to work forever. I have a Kitchen Aid but I never use it to make bread for some reason. I guess I like to be able to feel the bread and if I did it in a machine I would be afraid of over working it. The Joys of being old…LOL Just so those of you who don’t have a Mixer Bosh or otherwise You Can Still Make Fantastic Bread including this recipe
These are off the charts good!! First time making bread. I have made them into rolls and hamburger buns. Thank you!!!
These are good. Used 3.5 cups all purpose flour.
Live in a dry area. Came out extra fluffy.
Mel, thank you thank you!! Your recipes have given me the confidence I’ve been desiring in the kitchen. They are simple and hearty and have saved me money while filling my brood’s bellies! Your video tutorial on shaping the rolls was a HUGE help to me. I’ve failed so many times at making rolls (croquettes more like) but these were so easy and I feel like a rock star baker!
Thank you so much, Christine!
I have never had much success with making bread until today , so thrilled with the outcome I nearly cried lol , thankyou for this recipe I have it stored in my best recipe book now
Using your recipe plus adding cheddar cheese ( per my kid’s request). They turned out great!! Thank you for the easy to follow recipe !!
Hello Mel, I look forward to trying this recipe! I live in Australia and we use the metric system; are you able to give the quantities in ml and grams? I don’t know how much 3/4 of a tablespoon of yeast is, for example. I would very much appreciate it if you were able to do this.
Warm regards Gen.
Gen I am in Australia too and I just use one sachet of dry yeast and it works 🙂
I do a lot of cooking but admit to being intimidated by bread! You have inspired me to try this recipe this weekend since you wrote that it was your 1st roll success!
Thank you!
Good luck, Ana! You’ll do great!
These rolls turned out perfectly! I have made them twice so far, and made a batch for my neighbour! Thank you for this awesome recipe!
Thank you!!! This was the first bread recipe I’ve ever made successfully. Delicious as prepared according to your directions.
This has to be the best bread roll recipe ever. I’m a complete bread making noob, and, using just ordinary plain flour, and a hand mixer with dough hooks managed to pull off perfect bread rolls.
I just had a second go, even better! I left them in the oven for the full 17 minutes and used bread flour. Just perfection, and I’m worried I’ll end up eating the lot in one sitting now
Mel, I’ve made these a bunch of times but this time decided to triple it and just make a couple loaves of bread and rolls. Let me tell you…. turned out to be best sandwich bread I’ve ever had!! I did about 1/2 white flour and 1/2 white whole wheat. It was sooo good. Can’t tell you enough how much I love your recipes!
That’s awesome!!
How long did you bake the loaves?
Best and easiest rolls!!
These were a huge hit at Easter dinner. Great instructions.
The perfect bread roll recipe…weeped with joy! Thank you so much!
I have been away from bread making for many years, but decided to give it a go again. I wanted to start out slowly, since it has been quite a while. The first time out, these came out beautifully! They are now the base for some delish roasted garlic rolls to go with spagetti, everything rolls for general consumption and slammed and awesome sesame rolls for burgers! Thanks Tons!
Way to go, Jen!
super yummy
Mel,
I found your blog searching for sandwich bread recipes. I made these rolls to have with dinner tonight, and one of my most happiest moments ever was when I heard, “Mom, these rolls are awesome!” Mel, thank you! I have never been successful at anything bread-related, but not only have I made these French bread rolls, but I have made your white wheat bread twice (by hand) and it is loved by all! I love everything I am learning from you. I am so thankful for you and what you have enabled me to do for my family!
I’m so proud of you, Jean!
Mel-I just made your French bread rolls into heart shaped rolls for dinner tonight and they turned out great! I am going to try to make heart shaped calzones for Valentine’s Day dinner. Do you think your French bread roll dough or your quick pizza dough would be better for calzones? Thanks! I tagged you on instagram, so you may see the heart rolls! Thanks for all the great inspiration!
I always use the quick pizza dough for calzones! Love the idea of heart-shaped calzones for Vday!
Thank you for the quick response! I was hoping you would say that – that makes it easier to do when I get home from work. I also love the idea of heart-shaped calzones – fingers crossed that I can get that idea to fruition! They look lovely inside my head! 🙂 Thanks again!
Any suggestions for shaping then into a longer roll, maybe 5″? I’ve only ever made rolls or hamburger buns.
Thanks for your help and recipe!
Sure, I do that all the time. I take probably a 4- or 5-ounce portion of dough, flatten it slightly, and then roll it up and shape it into a thin “loaf” for lack of a better description.
I made these Saturday, along with a soup recipe. My husband really liked the rolls, as did the rest of us, however, just 12 rolls was quite a bit of work for one meal. Since I only had 2, someone (husband, or 2 grown sons, ate more than their share!)
Hi Mel
I look forward to making these as the pizza sliders. Is there any way you could convert it to grams, or even ounces? Thanks in advance.
Would this recipe work if I subbed the all purpose flour for gluten-free version? My boys now need to remove gluten from their diets & so need an essy go-to recipe to provide additive free bread.
Unfortunately I don’t think it’s that simple. I don’t know for sure, but several people have commented on other yeast bread recipes that subbing in gluten-free flour was kind of a disaster. You’d probably be better off looking for a recipe specifically developed for gluten-free rolls. Good luck!
Clever as i am i attempted with gluten free all purpose flour. While kneeding i was wondering if anyone had left a comment abt a gluten free version. The dough is weird. Just letting it rest to rise. Ill update later on how it all went. Fingers crossed it will at least be edible haha 😀
So i was surprised the first rise actually worked…second not so much. They have rosen further in the oven. They look like a breadsize meringue. Super white and weird. However even if i wont make them again i will eat them. Not as bad as they look. But yeah… nowhere near the original recipe. These ones you cannot show to annyone lol. Just hide and eat…and dont reattempt
it was amazing the bread was fluffy and i do recommend to add a bit more sugar. i put egg wash on it before baking and it came ot crispy on top and so fluffy in the inside
Hi THANKS for the delicious French Bread Roll recipe, I made a double batch and they came out perfect like you said, and soft, I will certainly be making these on a regular basis, like this or as a long roll or hamburger roll, so simple. I also make the crepe recipe to roll up with cold meats and asparagus etc and they were a big hit!!
Wow. New recipe for Thanksgiving and it didn’t disappoint. The rolls were soft and had good flavor. My sisters think I should open a restaurant since I’ve become a exceptional cook (thanks to you). PS I’m a visual person, I sure do appreciate all your videos and pictures. Please keep them coming.
I made an extra batch of these to freeze. After first rise and shaping into rolls, I placed on parchment lined sheet pan, covered with clingfilm and froze until solid. Then wrapped them by 6.
To bake place on clean, lined sheet pan in aCOLD oven. Underneath put a large pan of boiling water and leave oven closed for 20 minutes.( do not open during this time) Remove the pot of water and turn on oven to suggested temp. You will have to watch them to get a time for next batch. As you cook from cold oven the normal cooking length is different.
They rose and baked up beautifully. In no way could I tell they had been frozen.
I made a single batch and had a friend over. We demolished them before they cooled and I had to start over. Double batch the second time. They. Are. Amazing!
Unfortunately the first time I made these I preset my oven on broil instead of bake, oops . That being said I’m going to give it another go for my Thanksgiving rolls.
What do you think about ading steam while cooking? Like traditional French bread is baked. I kind of want to try it and want to know if you have tried this method with these particular rolls.
Thanks!
I think it’s a great idea! Usually I toss a few ice cubes onto the bottom of the hot oven right as I put the rolls in to bake.
Made these tonight! Only had to use 3 cups and almost another 2/3rd cup of flour. They turned out PERFECTLY PERFECT!! I am going to add mire salt n sugar on Thanksgiving as needs a bit more ‘taste’ but my husband loved them. ❤️❤️❤️❤️❤️
I just made these today! Super easy and didn’t take long at all. Family loves them.
I made this dough and shaped into knots, fantastic!!! Super easy recipe, thanks!!
Love these rolls! I’ve made them several times over the past month. Quick question: How early could I make these ahead and have them still be fresh? I’m thinking of making them the night before my daughter’s baptism-dinner but want them to be soft and fresh and not stale. I’m not sure I’ll have time to make them the day of.
I think the night before would be totally fine as long as they are completely cooled and kept well-covered overnight (don’t put the baked rolls in the fridge!). You could also make the dough, shape it, put it on the baking sheet, cover and then bake the day of the baptism!
Hi Mel, this is a lame question but I’m out of plastic wrap and making these right now. Cover with a kitchen towel or just leave uncovered to rise do you think? I looove these rolls.
Yes, you can definitely cover with a kitchen towel (better than leaving them uncovered).
They just cooled enough to eat and they’re awesome! So easy and great step by step instructions. Thank you!
These rolls are amazing! I like to make a double batch and freeze them. My husband and kids use them to make chicken sandwiches for lunch. Thanks for sharing!
These were great! Thank you!
I made the rolls for a church dinner. I made 2 triple batches. They turned out amazing! ( used a huge commercial Hobart mixer) They rose beautifully and baked up so pretty. Everyone loved them. Thank you!
That’s a ton of rolls – awesome!
These are now so popular at church that I’m making them every Wednesday night for our fellowship dinner. I’m making the recipe x7 for 84. I make them all in one batch and bake 3 pans of 28. The whole church smells like a bakery. Thanks again!!
Amazing!
What rack do we use for these buns?
I just keep the rack in the middle position.
I’m wanting to make these buns in 8 – 12’s using a baking sheet. There should be room between them. Would the time being the same?
Yes, most likely.
Making these today for sloppy joes. This is my go to roll recipe for everything from turkey burgers to Thanksgiving dinner. I’ve been making rolls for 5 years now thanks to Mel and her tutorials. There is nothing like homemade rolls!
Hi Mel, I’ve baked these really yummy french bread rolls many times. However, they doesn’t rise as beautifully as yours. Can you please advise me what could have went wrong? I have also tried adding nuts and raisins to these bread rolls but find that they didn’t quite compliment each other. Do you have any bread rolls recipe you can share whereby I can add in nuts and dried fruits? Thanks.
Sometimes if a bread or roll dough is over floured, it won’t rise as well, so you might try adding just a bit less flour. That sometimes does the trick to allow dough to rise really well (as well as making sure the yeast isn’t expired). You know, I haven’t added fruits or nuts to any of the bread recipes on my site – sorry I’m not more help! My aunt, however, adds dried fruit to this no-knead bread and it is delicious: https://www.melskitchencafe.com/crusty-artisan-bread/
Do you back a pan of 12 for the same amount of time you bake the sheet with 24 on it? Mine were perfectly golden but still doughy on the inside.
If they are baked in a 9X13-inch pan (without very much room in between rolls) then yes, you might need to add time. A lot depends on the oven. If I use convection bake, they usually bake in the same amount of time, but if not, I have to add time.
I was looking for a simple dough. I made a double batch of the dough & used part of it to make the rolls & part of it to make into a cinnamon twist bread. Everything is delicious, nice crust, and well textured. I used organic unbleached flour & about one-third white whole wheat with Saf Instant Yeast.
This can be used for so many things & it is so easy to make in my old KitchenAid mixer. I’ll be making hamburger & hotdog rolls soon. These will be such an improvement!
Love this recipe! Don’t buy hamburger buns any more.
So excited to try this, I am an avid bread maker and bread lover (hence the size of my hips!) Anyway I am cooking for a Laurel Leadership Girls Camp next week, so I will be making these on repeat so we can use them for the barbecued pulled pork recipe of yours we so dearly love!!!
Wish me luck!
That’s the perfect combo! Good luck cooking for a crowd!
When I made these rolls, I got through all the steps and the dough rose. But I never seem to make it through the baking stage. They look good and puffy in the oven but when I take them out they are rock hard they turn into biscuits… Please help
Is there any chance they are over rising before going in the oven and then deflating while baking?
These are my go-to rolls! They are easy to make and freeze & reheat really well!
I am so grateful for the step-by-step pictures. I used to be scared of making my own bread and rolls but Mel has revolutionized my baking. <- not an understatement
I do have a few tips that might help others:
1) Add the salt after you've added the first cup of flour. Salt can retard the growth of yeast so I found mixtures rise better when I don't add the salt with the yeast & liquid but later with the flour.
2) If using a Kitchenaid/stand mixer, use the paddle attachment for all the mixing together and for the first few minutes of kneading. Switch to the dough hook once the dough clears the sides & feels tacky & forms a ball like Mel describes.
3) Make sure not to go over a "2" speed when kneading so your motor doesn't strain.
4) Using a Kitchenaid will help you not over-flour your dough. I've found when working with my hands, I have to keep adding flour so the dough doesn't keep sticking all over my hands and my counter. With a mixer, I can get the dough just like Mel describes and not end up using two more cups of flour than the recipe states (which usually happened pre-KA).
5) If using yeast that has been kept in the freezer, let it come to room temperature first before adding it. I discovered this making Mel's Baked Doughnuts when my dough took a long time to do its first rise!
Hi Mel! I love these rolls and have made them three weeks in a row. My girls love to help me weight the pieces. I can’t wait to try a whole wheat version. Have you made the dough ahead of time or do you always use it same day? Thanks for a great site!
I’ve made the rolls, shaped them and then covered and refrigerated overnight – it works great! I just take them out in time to come to room temp and rise before baking.
This is a really nice recipe! I usually make my grandmother’s recipe, but hers calls for milk and I was almost out, so I looked for one with water and landed on yours. The rolls were tasty, light and fluffy. Perfect with Chicken Pot Pie and salad for a nice “comfort food” meal. Thanks!
Mel – hope I am not being a pest but maybe you can help. You wrote that you would be doing a comparison between Bosch Universal and Kitchenaid in this weeks blog post. I just received this weeks blog and not sure where I should look for this write up
With thanks – Midge
Hey Midge – you aren’t a pest at all! That post about KitchenAid vs Bosch is going live Monday on the blog!
Thanks Mel – so looking forward to it. Have a great weekend.
Midge
Just made these for Easter and they were sooooo good! I only got one so I’m making another double batch now 😀 I served ours with strawberry honey butter and they were the bomb! Thanks for a great recipe!!! <3
Hi Mel.
I have been not only following you for almost 1.5 years, but also cooking your recipes every night. Yup, we are a “Mel Household”.
I’ve done this roll many many times, but i continue to struggle with it, because even though they taste great (as rolls and with the other recipes like the braid, etc), they just don’t look like yours at all. it looks more like air bubbles that popped…soo annoying.
Anyway, I have tried more flour, less flour, the only thing i haven’t tried is different flour.
When using the mixer I’ve tried putting all water first, then adding flour as needed (which ends up using way more flour than you call for).
When using the food processor with a bread blade, i tried, putting all dry ingredients, then the liquids, slowly, until i get the desired consistency.
– Since you are a costco fan, do you buy their huge sacks of all-purpose flour?
– Any other thing you can think of, that is making my bread not be pretty?
Thanks in advance.
So are the rolls flattening? And if so, are they flattening while rising or baking? What is the texture of the dough like when you take it out of the mixer to rise? Does it leave a lot of residue on your fingers or is it more stiff? I don’t buy the Costco bread flour. I usually use Wheat Montana unbleached all-purpose flour.
Sorry, I didn’t notice you responded. yay. So, here it goes:
– They are not flattening. At the beggining they were till i realized they needed more flour…over 1-2 cups…which is why i stopped using the kitchen aid, and started using the Ninja processor with the bread blade (a semi-poor version of the bosch? lol)
– I’ve been playing with both leaving it stickier, or stiff. Though now that I am writting back, i am wondering if i am not kneading for long enough. the ninja stops every 3 mins with the bread blade, so i do two rounds…may be i need to do 3.
– No costco flour, ok. I will try another. Question though, what if I use bread flour instead? I am not sure about the difference (vital gluten perhaps?)
anyway, thanks for responding. you’ve made my day. 🙂
CrazyColumbian, You are making me crazy also and I can’t stand it so am jumping in with my 2 cents 🙂 !
If you have no physical issues with hands/arms/wrists, skip the machine and make this by hand until you get what the dough should look and feel like and rolls with the texture you are looking for. This is a nice easy dough to work with by hand. Don’t fret on the type flour or how much. Review Mel’s picture tutorial below the recipe. Start with the liquid and add the flour 1/2 cup at a time stirring until you can’t stir and then turn it out on a floured surface and start hand kneading. Take your time and enjoy the process :). Maybe make 1/2 the recipe until you are comfortable with results.
As you are kneading flour in and you want to knead each addition until your hands are sticky, add the next half cup and knead that in. When the dough “cleans your hands” and is soft and just slightly sticky, knead for another minute and then stop. You do not need to track how much flour. You are going for the correct consistency for the amount of liquid and YOUR flour.
I happen to use WheatMontana flour also as I live in Montana. It is a hard wheat flour, high protein and it takes more liquid to flour than something like a store brand (this translates to less flour overall if you start with the liquid in the recipe). BUT, this recipe works with store white, bread flour when you go for texture and feel of the dough.
Hope you have fun and make wonderful rolls!
Liz’s comment is definitely helpful! Making the rolls by hand might be the secret to learning the perfect texture for the rolls. In answer to your question, yes, bread flour has more gluten, and yes, you can definitely use it for this recipe. I wish we had a way for you to post a picture and then I could see what the rolls are looking like as you make/bake them. Feel free to ask any other questions!
Happy Easter Mel to you and your family! I made the french bread rolls yesterday and actually forgot about them on the second rise and they became huge, they baked up fine so I will use them for hamburger buns. I made another batch this morning for dinner and they are wonderful! Easter dinner is going to be your maple glazed pork tenderloin, mashed potatoes/gravy, corn, green bean casserole, cranberries, amazing romaine salad, french bread rolls and lemon curd cheesecake; I rarely buy desserts because homemade is usually so much better but this is from Costco, they were giving out samples the other day and it is sooo good. Thanks for all that you do and all your wonderful recipes!
Hi Mel! Maybe I missed this in comments, but what’s the difference between just active dry yeast and a rapid rise? Can I use rapid rise if that’s all I have? 🙂
Hey Lindsay – rapid rise is usually the same as instant yeast. So you can definitely use rapid rise in this recipe!
Hi Mel – is it possible to do all the prep the day before and bake the next day or will the dough continue to rise too much (or be otherwise affected by leaving it in the fridge overnight)?
Yes, you can totally do that! Just make sure when you take them out of the refrigerator that they have time to rise and double before baking.
I have always been a little intimidated to make rolls! I’m hosting Easter this Sunday and wanted to try to make some! I made these tonight as a test run and they were awesome!!! Super easy and yummy! Thanks for the recipe!!
That makes me so happy – way to go, Traci!
Thanks mel! Husband thought they were store bought 🙂 Also made the dough in the bread machine, took it out and did final rise, then popped in oven. So yummy!!
I’ve been making and loving these for the past (almost) 5 years, when I first came across your blog. They are a family favorite for hamburgers, dinner rolls, cold meat sandwiches, hot meat sandwiches, pretty much everything. And this recipe was actually my first roll recipe that I made, where the finished product actually looked like a legit roll, just like your pictures. So count me in with the hundreds of other people that love this recipe, and love you!
How do you store them when you’re planning to use them in the next couple of days? The only time I made them I let them cool completely and then stored them in a ziploc bag and they sweat and got soggy. I’m thinking I’ll store them in a paper bag next time.
Hi Sarah – I store them in a ziploc bag but haven’t had the same experience with them getting soggy. Darn! You could try storing them in a tupperware-container.
Could these possibly be frozen after rolling?
Probably! I haven’t tried it (I usually bake and then freeze), but I think it stands a good chance of working.
Probably a silly question, but how do you measure 3/4 T of yeast? Eyeball it?
I’ve always wondered the same thing. I tried to google it for an equivalent in teaspoons but have not found it.
It’s 2 1/4 tsp., the same amount that is in the individual envelopes.
I just do a scant tablespoon – basically I just barely underfill the tablespoon and call it good. It doesn’t have to be exact. 🙂
I have made these more times than I can count and I feel like it’s a no fail recipe, even the whole wheat version for this recipe. I love this recipe because it is super basic and I always have the ingredients. Some rolls require eggs, potato flakes, scalded milk, milk powder, sour cream, etc. Because they lack the extras, I guess, they don’t stay super soft or fresh for more than a day, so I usually freeze what we don’t eat right away.
Loved this post because I love these rolls! They are definitely the easiest I’ve made and are super tasty. One question–sometimes the bottoms of the rolls turn soggy, and it doesn’t seem to matter if I spray the pan or use a silicone mat. Do they need more time, or perhaps to come out of the pan sooner?
Are they lightly brown on the bottom? If not, I’d move your oven rack down one position (but not if that means it’s sitting in the lowest position, if that makes sense), and yes, definitely pop them out of the pan onto a cooling rack if you want to minimize the soggy factor. That happens to me all the time.
I love these! I made a batch Sunday and froze them. I pull a couple out every night to defrost for lunch the next day.
I have made these rolls more times than I can count! People ALWAYS love them and they make me look and feel like a total rock star! They will definitely be gracing our Easter table this Sunday!
We just made this dough as a part of your philly cheese steak recipe and my husband couldn’t stop raving about how easy the dough was to work with and how well it cooked up.
I’ll have to try these!
It just amazes me how some recipes are named after a country… where no one actually eats the said dish! I live in France, and no one eats dinner rolls 😉 Bread over here is plain flour/yeast/salt/water, and there has to be a crispy crust!
(it’s just like French fries, while we do eat them, it’s actually a Belgian specialty!)
These are THE BEST!!! My family Loves them. I make them for thanksgiving dinner and lots of things imbetween! Love them!! Just had to say
These look amazing!
Paige
http://thehappyflammily.com
These are my go-tos as well! I usually do 2 oz for dinner rolls and 3 oz (flattened after I roll them into a ball) for buns. Thank you for the recipe!
These are the best rolls ever! We make them all the time and it is the only roll my family asks for! I make triple batches and freeze them.
Thanks Mel for sharing the best recipes!
This is my favorite recipe for hamburger buns (there’s an incredibly useful video by Mel on shaping these rolls which includes hamburger/hotdog bun weight measurements). If anyone else has a 6-cup hamburger bun pan like me, you’ll find that 2/3 of the recipe makes exactly 6 hamburger buns (the measurements for this recipe divides into thirds easily!) BTW, a bun pan is NOT necessary for the hamburger buns, but once I used it I couldn’t go back to my oddly shaped buns.:)
This recipe has become a standby at my house over the last several years! It is still a favorite! So yummy, easy, and successful every time!!
I made these rolls tonight for dinner along with the chicken!!! Delicious! I make tons of recipes from here, in fact we just finished the carrot cake! I love your sight so much, it is very helpful, organized, and doable!! Thanks so much!
Thank you!
Mel, excuse my ignorance, is it possible to share your recipes on Face Book ? I have looked high & low but can’t find any shares. Thank you
Hi Nora – at the top of the post underneath the title, there are some sharing icons. The one on the far left is for Facebook. Let me know if you have other questions!
Hi Mel,
I made the rolls into buns to have with your Italian meatball sub recipe. I followed the recipe and used my bread machine on the dough setting for the first rise. The dough was easy to work with and the subs were delicious.
Thanks
I made these rolls and they were delicious! I had one small problem in that they did not brown on top but stayed quite pale. I tried cooking them longer but was afraid the bottoms would burn (as the bottoms were perfectly golden). They tasted wonderful and my family ate them up but would love to have them golden on the top like the photo. Any tips on what I could do next time?
That’s a great question and I know others have had the same issue. I’ve found a couple factors – baking them at 25 degrees higher oven temperature can help as well as moving the oven rack to a different position. For some reason in my oven, they brown better in the upper third of the oven but others have commented saying their rolls didn’t brown until they moved them to the bottom third. Do you have a gas or electric oven?
I have made several of your bread/roll recipes and these are my new favorites! I used bread flour and always use SAF brand yeast that I store in the freezer, so I have found that I don’t need to proof it first. They came out so light and fluffy…they almost melted in our mouths. I love that they came together so quickly too. Thank you!
help!!! I made these rolls for thanksgiving (tomorrow!). i believe they will turn out well, but i could not get the flour to turn out right. the first batch i just shaped into bread because it was way too sticky to do rolls. i made another batch and tried to get it more tacky and less sticky. it seemed to be ok, but after rising it was really sticky again. i did the test like you said in your tutorial (pick a bit up and it may be sticky but once you roll it out it should dry up. it seemed to dry up enough). when it came time to roll my hands were COVERED and it was so tedious with the extra stickiness on my hands. i was so worried about not over flouring. i should note…i used 100% all purpose and i usually work with whole wheat. my mom thought everyone would like this better. but, i’m not used to working with white flour. so maybe i just don’t know what to look for. any tips?? thanks! 🙂
Hi Amanda – it definitely sounds like you need more flour (probably upwards of a cup extra flour if it was that sticky rolling them out). It shouldn’t be significantly different texture-wise using whole wheat vs white flour…but from how you describe it, that stickiness is a bit overly sticky. Try adding more flour. I bet that will do the trick!
My buns did not brown?
It’s a good thing I don’t have to tell you in person how incredibly amazing these rolls are–as my mouth is really busy right now (with roll No. 2). I have been making bread machine rolls and French loaves for years, but today I ventured into the world of manual dough making via your recipe. And I’m over the moon with the results! Thanks for another rock star concoction.
Have you used this recipe for sandwich bread in a loaf pan?
No, but I bet it would work great.
I’ve made it into sandwich bread and it works great!! It only keeps for a day or two, but I have to hide it to make it last that long
Is it necessary to cover with plastic wrap or can we bake it uncovered?
Definitely bake the rolls uncovered, take off the plastic wrap before baking.
I’ve tried out a lot of your recipes (mostly the dessert ones) but this has to be one of my favourites! This was my first time actually making bread and they turned out lovely. I’ll definitely try to venture out of the dessert world a bit more now 🙂
I love your blog! I’ve made this recipe a few times and every time they turn out flat. They expand out rather than up. I’ve tried adding more flour and being very careful to not squish the rolls when they are rising the second time. Any tips?
Hi Jenny – hmm, you’re pretty certain the dough has enough flour? That’s the main reason I’ve seen these rolls want to spread out instead of up. Also, how close are you spacing them on the baking sheet? Another thing to keep an eye on is making sure the ball you roll them into is very, very tight – it shouldn’t be squishy at all, it should be very firm and taut when they are rolled and then of course the get nice and light and squishy as they rise.
These were so lovely and simple! My three year old even helped roll the dough into balls. The dough was so easy to work with. We had French dip sandwiches on them and they were perfect.
perfect and delicious! My 5 yr old daughter watched the shaping tutorial with me, and she helped me make the buns.
I just made these rolls, and the top got golden brown but the center and the bottom was doughy, do you know what I did wrong? My dough was a little sticky, so maybe I need to add more flour or do you think I should lower the rack in the oven. This happened to me when I made your homemade pizza dough also. Maybe I’m not meant to make breads. Ha ha!!
You might try decreasing the oven temp just a bit so they cook more evenly before the tops get too brown.
So I tried to make these rolls and the tops got done, but the center and bottom was doughy. Do you know what I’m doing wrong?
I’ve lost count of how many times I made these beauties. They are so easy to work with and produce such a great flavor. I love the tip on getting them perfectly round. This recipe is also the reason I bought a scale and can’t remember how I ever lived without it! I store them in the freezer and pop them in the microwave when we’re ready to eat them. Delicious!
I just made this. A Sub roll version, I got four 10 inch rolls. I needed to use 5 cups of flour before it would stop being overly sticky…was still rather sticky. but I was able to continue with a greased bowl and well greased countertop. Thanks for the recipe!
I think that there should be a note somewhere that these come out hard shelled, but soften as they cool. Or is this common knowledge among breadmakers?
Thanks again! I can’t wait to try your monkey bread.
I don’t normally comment on blogs but I needed to after making these rolls. OMG, these were so good, my guests thought these were store bought! I have tried numerous roll recipes and they’ve all tasted overly yeasty – not these ones. These were amazing! Soft, fluffy and delicious! I may have to make more today and freeze them. Thank you for my new go-to roll recipe!
Yum! I am deciding between making these and your regular French bread recipe. Which would you suggest? What is the taste and texture difference between the two recipes? Obviously besides that these are rolls and the other recipe is a loaf…
I think either are great – they are fairly similar in taste and texture. Maybe start with the bread and see what you think. 🙂
Hi Mel!
Since I discovered your blog, I’ve gotten excited about cooking again and itching to try new things. I just made these rolls. They flopped a bit because I didn’t factor in humidity (and then my 2 year old daughter flattened more than half of them right before I put them in the oven). They still tasted great (and looked almost great 😉 ).
Question though: on your tutorial, you said 2.5 oz of dough for a dinner roll, 3 for hamburger buns, and 2 for hotdog buns. What would you suggest for sliders or child size dinner rolls?
(PS my 4 year old son gobbled up 2 sloppy joes made with these buns after throwing a tantrum that he didn’t like any of the ingredients I put into the sloppy joes! I was flabbergasted. If my pickiest eater loved these, they’re a winner in my book 🙂 )
Hi Chava – I’d probably suggest about 1.5 oz for slider rolls. Glad these were a hit!
I just made these and they are so good. Super soft and fluffy. I was a bit of an idiot and I forgot to knead the dough, but they still worked well. Thank you for another great recipe! 🙂
I just made these again and realized this recipe is the one that brought me to your blog long, long ago. Aah….that was a great day! Should one be sentimental about food?
Thanks for all the recipes you’ve shared ever since!
New to your site! Your bread recipes are awesome! I use whole wheat, olive oil or coconut oil over canola and everything turns out great. I’vehad better success with your recipes and techniques. All way better then I imagined! So excited 🙂
Looking forward to trying many more. Making the roasted potatoes today.
Hi Mel,
If you are doubling or tripling a bread recipe like this, do you need to also double or triple the kneading time?
Thank you for your recipes….I just love every single one, and am slowly getting more comfortable with baking my own bread! You are awesome!!
Hey Ashley – that’s a good question but no, you don’t knead to double or tripe the kneading time. If I’ve doubled a recipe I might add just a minute onto the kneading time but only if my mixer is really full of dough.
I made these for dinner tonight and they were perfectly delicious. My son immediately called dibs on a roll for his school lunch tomorrow:) Thank-you for sharing your recipe, I look forward to trying other recipes from your site!
Mel I just had to tell you, I made these for pulled pork sandwiches for Easter yesterday, and the rolls were great but what killed me was I watched your video tutorial on how to make them and I realized it was the first time I had ever heard your voice. Here I was, a faithful follower for six years now and I had never watched a video, ha ha! Thanks for another great recipe, it had never occurred to me to weigh my dough before either. Now I am hooked 😉
Haha! You are too cute, Kristi! I always enjoy seeing your comments pop up (you’ve been a loyal follower for a long time!) and I’m happy that you loved these rolls.
I made these for supper tonight to go with the one pot creamy tuna and shells. They turned out really good and they were super easy to make! They are so soft ! I think I found my go to dinner roll recipe. Thank You so much Mel for all your work you put into your recipes. This is the first place I go to find a meal when i don’t know were to start. Thanks !
After much experimenting and failure with various no knead recipes, I made this one this afternoon … YOWZA – just what I wanted for sandwich rolls, hamburger/hot dog buns. Wonderful taste and texture. I used about 1/2 cup whole wheat and the rest white AP (Wheat Montana hard flours) …don’t know exactly how much. I’m comfortable with kneading, etc. so stopped when I thought all was good.
And really, there is not very much hands on time and I used my hands, no mixer. I am SO happy. Thanks so much Mel for all of the details and recipes and tutorials.
Sometimes I call my neighbor to see if they need anything when I run to the store as we are rural. He often asks me to pick up a package of the Kings Hawaiian rolls. Well, I am going to make them a batch of these this weekend and see what they think!
Yuuuuuuum! I made these last night, and they were incredible. I ended up using slightly less than 3.5 cups flour only; I’m guessing because my flour is from a bag and not “homemade”, so it’s more compacted. Anyways, I made them into hamburger buns and buttered and grilled them as you suggested. That was insanely good. My “I could eat cow for every meal of the day” husband almost preferred the bun to the burger! (I used your grilled burger recipe too, it was good). In conclusion, I have loved making your yeast recipes so much that I went out and scored a used Bosch on ebay yesterday for $200. The Kitchenaid just wasn’t cutting it. Thanks Mel!
Melanie! I’m doing {really bad} cartwheels about your new Bosch. Yay!
Thank you for the recipe! These rolls were so easy to make which is very important to a baking novice like me! They looked amazing coming out of the oven and their appearance and texture were right-on. However, the taste was completely bland, which the family also pointed out :(. I don’t understand what went wrong and why they had no flavor whatsoever. I used the exact quantities and steps listed in the recipe.
These rolls are such a hit with my family! Thanks for the recipe Mel! I’ve even got my dad making them since they’re so simple and yet so delicious! He likes to mix it up sometimes and uses 2 cups of white flour and 2 cups of wholewheat flour for a chewier roll.
Hi how big is a us cup in ml? I am in uk. Also are they the same for liquids and dry goods? Thanks
You’ll have to google a conversion, Gill, sorry. I don’t measure in mL and am not familiar with the conversions.
Just made these and they turned out amazing! It was my first time making bread and it looked so daunting, but it was super easy peasy. Ours cooked for 14 minutes and I think they were still a tad undercooked (probably needed a minute or two more), but they still taste amazing, and are light and fluffy. This recipe is a keeper!
I just made these rolls and they turned out flat. I bake a lot of bread but for some reason they did not work. They looked more like biscuits. We have had quite a bit of rain lately could the humidity affect the outcome of these rolls. I had just purchased my yeast and the expiration date isn’t until March 2015. My flour was a bread flour. I am at a loss for what happened. Any ideas?
I think the humidity can definitely play a factor; was the dough overly sticky? If so, it may not have enough structure to rise up (I’ve had them flatten while baking a time or two when I have under floured them).
Have you ever made these with herbs? Trying to find a simple herb roll recipe without milk!
I haven’t tried them with herbs but I think they’d be delicious with fresh rosemary.
Mel! I made these and they are oh so good! After I form the dough into balls, can I freeze them, then thaw and cook them later? I’m thinking for thanksgiving prep. I’m in charge of rolls!
Hi Mel! I just took these rolls out of the oven, and they look fantastic to go along with our old-fashioned goulash tonight. I watched your tutorial for making round rolls and I am just curious. Why do the rolls in your photo look like they were pulled apart from each other? You may have answered this somewhere, but I don’t have time to go through the 250 plus comments. 🙂 Thanks for your blog! It’s my favorite!
Hi Annie – usually when I make these and place them on the pan, they rise and bake with the sides connected so after they have baked, they have to be pulled apart to get a single roll off the pan. It’s probably a matter of how far apart or close you put them on the pan. Hope that helps!
I just took a batch of rolls out of the oven. They look fantastic. Cannot wait to have one. Using it with your “The Best Sloppy Joes” recipe. Dinner will be fantastic.
Would love to see a tutorial on making hoagie/sub rolls with this dough. I’ve done it twice now but I’m never sure the best way to shape the dough and how big each one should be for a nicely sized finished product.
I think THIS tutorial will really help. Good luck!
I tried these using 3/4 white whole wheat and the rest all purpose. They are good but for some reason they taste a bit bitter. Also, they looked pretty just out of the oven but the ones in the middle of the cookie sheet got sort of wrinkled once cooled. What did I do wrong? Help!! I really want to get these right and I know I must have done something.
Patty Moreno – If they are wrinkling quite a bit, you can try baking them a minute or so longer. Mine actually get slightly wrinkly on top and softer than when they first pop out of the oven so that is slightly normal (but super duper wrinkly probably isn’t). Also, if you want crispier crust, you can try baking them in the oven alongside a baking pan filled with water. The steam can help get that crunchy exterior. Have you tried the whole wheat version of these rolls? http://www.melskitchencafe.com/fluffy-whole-wheat-dinner-rolls/
Thank you! Once again you don’t disappoint. I decided to try and make these for hamburger buns.. (I’m a hamburger bun snob and hate store bought nasty ones). I usually just use costco size rhodes rolls to make buns and while they are good they just aren’t quite dense enough.. I have attempted buns from scratch before and they were way too dense.. I was scared but gave these a try anyway.. AMAZING! I couldn’t wait until dinner and tried one dipped in BYU creamery ranch. Soooooo good!
I am excited to try these rolls. Do you think I could use coconut oil in place of the canola oil?? Or olive oil? I prefer not to use canola oil. Thanks!
Holly- Certainly worth a try!
Just made these, they are terrific! I think i may put an egg wash on top before i bake them the next time just so they look shiny on top.
Thanks for such an tasty yet simple recipe!
I’ve made this recipe many times and it always turns out great. For hoagie buns, this recipe will yield eight 4-ounce buns, which I usually use for Italian Beef or Meatball Sub sandwiches. The last time I made these I added 1T dry milk and 2T instant potato flakes, which produced even softer buns. Thanks Mel.
I love your website!! At least one of your recipes is always on my dinner list! I tried making these rolls and while they were delicious, they were really, really soft. Are they supposed to be? I’m not great with breads but I thought I was doing well until the second rise and baking part. They didn’t rise very well the second time and that could have been because they were too spaced out. If the dough was kind of sticking to my fingers when rolling it into balls, does that mean I didn’t have enough flour? And while baking, the tops never toasted, but the bottoms got almost too done! What could have happened?
Hi Kerah – from what you are describing, it does sound as though you need more flour – start by adding 1/4 cup until the dough is slightly less sticky (you might need upwards of a cup or so). The dough should be soft and slightly tacky but not so sticky that it leaves a lot of residue on your fingers. Also, check the position of the oven rack – I’ve found each oven I’ve used (we’ve moved a lot!) differs and my rolls and even cookies brown differently if the oven rack is at the bottom of the oven or in the top third. Right now, my oven cooks most evenly in the top third. Good luck! Let me know if you have any other questions!
I made these rolls last night for dinner …. I must say they were some of the best rolls and easiest I have ever made. The true test for me came tonight ,when I pulled the leftovers out of the freezer and zapped them in the microwave ……….. Oh my gosh !! They were just as yummy tonight as last night !!!!! This is my new go to roll recipe:)
WOW! I have been under the impression for years that I had the BEST roll recipe. My sons-in-law and grand children love it, BUT I think this recipe will win out. I used half the recipe for ham roll ups, and froze the other half as plain rolls and am anxious to see how those plain rolls will bake. The ham roll ups will be made again- for my next stitching group luncheon. My husband gave his stamp of approval, too. And I am looking forward to our next family dinner to try this roll recipe out for the gang.
I chanced upon your website about a month ago and am so glad I did. I have been dealing with a health issue for over a year and have to avoid all preservatives, artificial colors, artificial flavors, etc. (or else I end up in lots of pain!). I love this roll recipe and it is wonderful to be able to eat a hamburger again! I have completely changed the way my family eats (I bake all the time now) and your recipes are amazing. Thank you!!
I made these today for our Easter dinner, and my 3 year old nephew exclaimed “yummy buns” at the dinner table as he was having a bite, which was the best testimonial I could’ve gotten! The recipe is amazing – thanks so much! And your tutorial on rolling the dough was perfect. We’ll for sure be having these again – everyone loved them!
I made these rolls with your Best Sloppy Joes recipe, and they were amazing! I divided the batch into 8 rolls, and they came out a perfect size. I probably should have lowered the temperature and cooked them a little longer, though, because they did come out a tad doughy. Nevertheless, they were a hit!!
*rolls!
Mary
Thanks -Mel a great fool proof recipe I’m going to teach my Grandaughter how to make them God bless you
How do you shape these roles for hoagies?
Jenna – I use about 4 ounces of dough and roll them into a thin-ish log (maybe about 1 1/2-inches thick and 4-inches long). Let rise until super puffy then bake.
I recently made these rolls and they turned out perfectly! So delicious! I also used your tutorial on shaping rolls. Such a great technique! My rolls were so pretty 🙂 Thank you!
I made these last night…..seriously easy…light and fluffy golden goodness! Thanks for recipes that work, taste great and I can make when my baby goes to bed! Love these♥♥
I was wondering, how do your bread rolls get that light brown color? My rolls don’t change color at all, and when I turn my oven on broiler they get too brown an crisp. Do you have a specific oven?
Viktoriya – Try moving the oven rack up or down in your oven – each oven is really different and I’ve noticed in different houses I’ve lived in I have to experiment with moving the oven racks up and down because rolls brown differently based on where they bake.
Wow, just made these nifty little rolls for the first time and they are so fresh and delicious! The smell of fresh bakery style bread is amazing, my husband loved them. Thanks for this great recipe!
I’ve been married for 11 years now. I’ve tried honestly only a handful of times to make rolls because dough intimidates me to no end. And they never turn out. I made this recipe tonight and it is one of the happiest ‘kitchen’ moments of my life! The rolls turned out PERFECT!!!!!!!!!!!!! Thank you for once again providing a spectacular recipe and easy instructions!
Why did my rolls turn out looking like perfect round egg shapes? How did you make yours look like that, did you cut them on the sides before you baked them?
Hi Viktoriya – I don’t cut the sides of the rolls. Here is a video on how I shape them:
http://www.melskitchencafe.com/2014/01/video-tip-how-to-shape-dinner-rolls.html
Have you ever tried this recipe as hoagie rolls? Just shaping them differently? I would think the flavor would be great.
Amanda – yes! I make these as hoagie buns all the time. I use a bit more dough per roll (about 3 ounces) and shape them longer and slightly wider. They are fantastic!
I make these rolls all the time because they are so simple and good. I’ve been requested to make them for volunteers for our church construction build, they are THAT good!! I just started baking a few months ago (completely taught by you, by the way) so I’m in over my head. I’m wondering, can I just multiply this recipe as many times as I need to for the amount of people? I’m not sure if you can just multiply the ingredients by ten and the dough will turn out the same. Any thoughts or tips? Thank you again for the awesome recipe and for making me a from scratch baker! 🙂
Hi Macy – yes! You can definitely increase all the amounts as many times as you increase the recipe (so for a tripled batch, I just triple everything). The only thing you may edit a bit is the yeast…sometimes I find too much yeast, even in a huge batch of dough, is a bit yeasty for my tastes. But I’ve successfully 5X this recipe before with exact recipe amounts and it’s been fantastic. Good luck!
Hi Mel,
I love fresh homemade rolls for sunday dinner but we get home from church at 5:30 PM and there’s no time to let the dough sit for a few hours to rise. Any suggestions on how I can have dough ready to go into the over when we get home? We are away from home for about 4 hours before we get home so I don’t think I can leave the dough out on the counter while we are away. Thanks for your amazing expertise!
Hi Kristyn, occasionally, I have put the rolls directly from the refrigerator into the oven while it is preheating (so the rolls go in the cold oven while it heats up) and then I bake them for the recommended time, sometimes a minute or so less. It’s not a perfect solution but it definitely helps the rolls puff up in a very short amount of time to get ready for baking. Hope it helps if you try it!
I made these today, and they were great!!! I love butter flavor so about 5 minutes before they were ready to come out I spread a little butter them. Definitely a keeper, next time I’ll put honey butter on them. Thank for the recipe:)
Hey Mel–I got stuck working tomorrow, so I’m going to let the slow cooker and your pulled chicken recipe work while I’m AT work. So today I made your rolls to go with them, and for my first bread making foray, not bad. I would definitely double the batch next time, and after I made the dough into rolls, they didn’t rise well for some reason. Still, they taste good and I’m eager to try again. Thanks!
Hi Matt – try adding a bit less flour and see if the rolls rise better next time. Hope you liked the slow cooker chicken!