Recipes for "dinner rolls"

Pour 1 cup plus 2 tablespoons warm kefir into the pan of your bread machine; add bread flour, sugar, salt, and yeast, respectively. Program the machine for the dough cycle; press Start.

Punch down dough and remove from the pan. Knead lightly on a floured work surface. Divide dough into 12 pieces; roll each into a small ball.

Grease a muffin tin. Place 1 ball of dough in each muffin cup. Cover loosely with plastic wrap. Let rise until dough is puffy, about 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Bake rolls in the preheated oven until golden brown, about 20 minutes.

Combine 1 cup flour, undissolved yeast, sugar and salt in a large mixer bowl. Heat water, oil and 2 tablespoons butter until very warm (120 to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 5 to 7 minutes. Cover; let rest 10 minutes.

Divide dough into 12 equal pieces; shape into balls. Place in a greased 10-inch iron skillet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Melt remaining 2 tablespoons of butter and brush over rolls.

Bake in preheated 375 degrees F oven for 18 to 20 minutes or until lightly browned. Remove from pan; brush with any remaining butter, if desired. Serve warm.

Dissolve 1 tablespoon sugar in warm water in a small bowl; sprinkle yeast over water. The water should be no more than 100 degrees F (40 degrees C). Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

Combine all-purpose flour, whole wheat flour, and potato flakes in a bowl; set aside. Combine buttermilk, 3 tablespoons softened butter, 2 tablespoons sugar, egg, and salt in a separate large bowl; add yeast mixture, then add flour mixture, 1/2 cup at a time, stirring until a soft dough forms. Turn dough out onto a well-floured surface; knead until smooth and elastic, about 3 minutes.

Shape dough into a ball, oil surface with vegetable oil, cover, and let rise in a warm place until doubled in volume, about 1 hour.

Gently punch down dough; divide into 9 equal pieces. Shape pieces into balls. Grease an 8x8-inch baking dish; place dough balls into the prepared dish so they slightly touch each other. Brush tops with about 1 tablespoon melted butter. Cover dish with plastic wrap; allow dough balls to rise in a warm place until doubled in volume, 30 to 45 minutes. The balls should rise above the top of the dish and crowd each other.

Preheat the oven to 400 degrees F (200 degrees C).

Bake in the preheated oven until golden brown, 25 to 30 minutes.

Brush tops of hot rolls with about 1 tablespoon remaining melted butter; cool slightly, turn the rolls out of the dish, and pull apart. Serve warm.

Sprinkle yeast onto warm water. Stir gently and let sit until foamy and frothy, 15 to 20 minutes.

While the yeast is proofing, place butter in a saucepan with milk and white sugar. Turn heat to medium and cook, stirring occasionally, until butter melts and sugar dissolves, 3 to 4 minutes.

Remove from the heat and pour into a large mixing bowl; let cool until just very warm to the touch and about 120 degrees F (49 degrees C), 2 to 3 minutes.

Add 3 cups flour, kosher salt, yeast mixture, and egg; mix gently with a spatula until it all comes together and forms a very thick and wet batter. Add remaining 3/4 cup flour and mix with your fingers, incorporating just the amount of flour you need, until dough comes together into a soft, sticky ball.

Cover and let rise until almost doubled in size, about 1 hour.

Transfer dough to a floured surface and knead until smooth and elastic, about 5 minutes.

Grease the bowl with butter. Place the dough back into the bowl, cover, and let rise for 30 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).

Transfer dough back to a work surface and press it into a 1-inch thick circle. Flip over and continue pressing until circle is 1/2-inch thick; use a rolling pin if needed to achieve correct thickness. Use a pizza tool to cut dough into 12 equal wedges.

Starting at the larger end of one wedge, roll toward the point, stretching the ends of the dough out for the first few inches. Pinch and press the point into the dough to seal and place, seam-side down, on the prepared baking sheet. Repeat with remaining dough.

Let rolls sit until they puff up a little, 15 to 20 minutes.

Bake in the center of the preheated oven until cooked through and just starting to turn a light golden brown, 20 to 25 minutes.

Remove from the oven and immediately brush hot rolls with melted butter. Transfer to a wire rack to cool completely, 15 to 20 minutes.

Combine warm milk, yeast, honey, and butter in a bowl; stir. Add salt and most of the flour, reserving the rest for dusting. Stir using a wooden spoon until a sticky dough forms.

Dust a work surface with the leftover flour. Knead the dough until smooth, elastic, and no longer sticky, adding more flour as needed. Form dough into a ball that springs back lightly when pressed.

Transfer dough to a lightly greased bowl, cover with greased foil, and let rise in a warm place until doubled in size, about 1 1/2 hours.

Meanwhile, cut kitchen string into 4 dozen 8- to 10-inch strands. Place strings in a bowl and toss with oil to coat; set aside.

Press risen dough down on a work surface; reserve 3 to 4 tablespoons for forming "stems." Cut remaining dough in half and cut each half into 6 wedges. Roll each into a round ball by cupping your hand over the dough and pressing and rolling lightly in a circular motion for 10 to 15 seconds. Cover and let rest for 15 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with silicone liners.

Place 4 pieces of string on your work surface. Crisscross strings over a center point into a star formation. Place a dough ball, smooth side-down, onto the center point. Firmly tie each string into a knot over the center of the roll. Snip off excess string using scissors.

Place tied roll onto a prepared baking sheet, knot side-down. Repeat with remaining strings and dough balls.

Let rolls rise for about 30 minutes.

Sift a little flour on top of rolls. Shape reserved dough into "stems" and place them on the sheet next to the rolls.

Bake in the center of the preheated oven until lightly browned, 20 to 25 minutes.

Remove from the oven and let cool until safe to handle, about 15 minutes. Cut strings off of each roll at the tops and peel down carefully and slowly to remove. Cut a small hole in the tops of each roll and press "stems" into each hole. Transfer pumpkin rolls to a serving platter.

Place pumpkin, water, milk, egg, oil, flour, sugar, salt, pumpkin pie spice, and yeast into a bread machine pan in the order suggested by the manufacturer. Select Dough setting and press Start.

Turn dough out onto a lightly floured work surface. Shape into dinner rolls and place on lightly greased baking sheets. Cover with a towel and let rise until almost doubled in size, about 45 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Bake in the preheated oven until rolls are golden brown, about 15 minutes. Remove from the oven and immediately remove rolls from pans and cool on a wire rack to prevent crusts from becoming soggy.

Stir together warm milk, pinch of sugar, and yeast in a small bowl. Allow to sit in a warm place until yeast begins to foam, about 5 minutes.

In a large bowl, mix together 2 cups flour, 1/4 cup sugar, chives, salt, onion powder, and black pepper until combined. Add in yeast mixture, sour cream, olive oil, and eggs and mix until combined. Gradually mix in another 1 to 1 1/2 cups flour until mixture begins to pull away from the sides of the bowl. Turn dough out onto a lightly floured surface and knead until mixture is smooth and elastic, 10 to 15 minutes, adding more flour as needed to keep dough from sticking. Cover dough, and allow it to rest for 10 minutes.

Meanwhile, grease a 10-inch cast iron skillet with olive oil.

After the dough has rested, divide it evenly into 14 pieces. Roll each piece into a ball and place into the skillet. Place 10 rolls around the outside of the pan, and 4 in the middle; they will be a bit snug. Cover rolls loosely with a greased piece of plastic wrap and allow to rise in a warm, draft-free place until doubled, 1 to 2 hours.

Preheat the oven to 350 degrees F (180 degrees C). Remove plastic wrap from rolls.

Bake in the preheated oven until rolls are golden brown on top and sound hollow when tapped, 25 to 30 minutes. If desired, brush the tops of the warm rolls with extra olive oil or butter and sprinkle with a few extra chives. Allow rolls to cool slightly before serving.

Gather all ingredients.

Combine milk and 1 teaspoon of the garlic in a small saucepan and cook over medium, stirring occasionally, until just bubbling around the edges, 4 to 5 minutes. Remove from heat and pour into the bowl of a stand mixer fitted with a dough hook attachment. Stir in sugar and 4 tablespoons of the butter; let cool, stirring occasionally, until mixture is between 110 degrees F and 120 degrees F (43 degrees C to 48 degrees C), 5 to 10 minutes. Stir in yeast; let stand until mixture is foamy, about 10 minutes.

Add salt, egg yolk, 1 egg, and 2 cups of the flour; beat on low speed until combined, about 1 minute. With mixer running on low speed, carefully add remaining 1 3/4 cups flour, 1/2 cup at a time, and beat until dough just comes together, about 1 minute. The dough will be very sticky. Increase speed to medium, and beat until dough pulls away from the sides of the bowl and is smooth and elastic, about 10 minutes.

Coat a large bowl with cooking spray and transfer dough to the prepared bowl; turn to coat. Cover with plastic wrap and let rise in a warm place until about doubled in size, about 1 hour.

Meanwhile, heat the remaining 3 tablespoons butter and 2 teaspoons garlic in a small saucepan over medium-low, stirring occasionally, untilbutter is melted and garlic is fragrant, about 3 minutes. Transfer 1 1/2 tablespoons of the butter-garlic mixture to a small bowl; set aside. Reserve remaining butter-garlic mixture in saucepan.

Lightly coat a 9- x 13-inch baking pan with cooking spray. With a clean hand, punch down dough and turn out onto a lightly floured worksurface. Using a sharp knife or bench scraper, divide dough into 20 (1.4 ounces) pieces. Gently form each dough piece into a ball, pinch to close, and dip into butter-garlic mixture in saucepan to coat all sides. Place in prepared baking dish, seam-side down, arranging dough balls in 4 rows of 5. Cover with plastic wrap and let rise at room temperature until about doubled in size and dough springs back slowly when poked, 30 to 45 minutes.

Preheat the oven to 350 degrees F (175 degrees C.)

Whisk together remaining 1 egg and water in a small bowl until combined. Brush tops of rolls with egg mixture.

Bake in preheated oven until golden brown, 18 to 20 minutes.

Stir parsley into reserved butter-garlic mixture in bowl. Immediately brush rolls with butter-garlic mixture. Serve warm.

Preheat the oven to 375 degrees F (190 degrees C). Spray 5 muffin cups with cooking spray or olive oil mist, and set aside.

Combine flour, milk, mayonnaise, baking powder, and salt in a bowl. Spoon or scoop the batter evenly into the muffin cups.

Whisk egg and water together in a small bowl. Brush the surface of each roll with beaten egg and sprinkle each with about 1 teaspoon of everything seasoning.

Bake in the preheated oven until golden brown, 18 to 20 minutes.

Stir warm water with sugar together in a bowl. Sprinkle yeast packet over water mixture and allow yeast to slightly foam, about 5 minutes.

Whisk eggs, canola oil, and vinegar together in a bowl until frothy.

Combine flour, xanthan gum, and salt together in a bowl until evenly mixed. Beat yeast mixture into flour mixture using an electric mixer until evenly combined. Beat egg mixture into flour mixture until just combined; stir in dill and garlic. Beat dough on high until dough holds together and is sticky, at least 4 minutes. Cover bowl with plastic wrap and set aside to slightly rise in a warm area, about 30 minutes.

Preheat oven to 350 degrees F (175 degrees C). Grease a 10x13-inch baking dish.

Form dough into 12 large rolls and arrange 3/4-inch apart in the prepared baking dish.

Bake in the preheated oven rolls are lightly golden, 35 to 45 minutes.

Combine warm water and yeast in a measuring cup; stir to dissolve. Set aside.

Heat milk, unsalted butter, sugar, salt, and cinnamon in a small saucepan over medium heat, stirring occasionally, until butter melts and milk begins to bubble.

Place mashed sweet potatoes in a large mixing bowl and pour milk mixture over top. Add lemon juice and mix until smooth. Let cool to lukewarm, 10 to 15 minutes. Add egg and yeast mixture; blend well.

Stir in 2 cups of flour and beat with an electric hand mixer at medium speed, about 3 minutes. Add enough additional flour to make a stiff dough. Turn onto a floured surface and knead until smooth and elastic.

Place dough in a buttered bowl. Turn dough to butter top, then cover and let rise until double in size, 45 minutes to 1 hour.

Punch down and knead once more, then shape into rolls. Place on a greased baking sheet, cover, and let rise until double in size, 45 minutes to 1 hour.

Preheat the oven to 400 degrees F (200 degrees C).

Bake in the preheated oven until golden, about 20 minutes. Brush tops with melted butter while hot.

Place yeast and 2 teaspoons sugar in a medium bowl. Pour in water. Let stand until frothy, about 5 minutes.

Place remaining sugar, flour, and salt in a separate bowl; mix to combine. Make a well in the center. Add yeast mixture, milk, eggs, and butter. Mix with a wooden spoon until a thick, sticky batter forms.

Cover dough with a clean, damp dish towel and place in a warm place. Let rise until almost tripled in volume, 1 1/2 to 2 hours.

Line a 9x13-inch baking pan with parchment paper, leaving an overhang on 2 sides. Punch dough down to deflate. Mix briefly in the bowl to get rid of bubbles.

Dust a work surface with flour. Scrape dough out and dust the top with flour. Cut into 4 pieces, then cut each piece into 3 pieces.

Press down 1 piece of dough with your palm. Use your fingers to gather it into a ball. Flip so the smooth side faces up and roll briefly to form a ball. Place roll in the prepared baking pan. Repeat with remaining dough. Line up rolls in a 3x4 grid in the baking pan. Spray the surface of the rolls with cooking spray. Cover with plastic wrap.

Place baking pan in a warm place and let rise until almost doubled in size, 30 to 45 minutes. Halfway through the second rise, preheat the oven to 350 degrees F (175 degrees C).

Bake rolls in the preheated oven until surface is golden brown, 15 to 18 minutes. Use parchment paper overhang to lift rolls onto a cooling rack. Serve warm.

Combine warm water, yeast, and sugar in the bowl of a stand mixer. Whisk to blend and set aside for 8 minutes, or until yeast has activated and is very frothy.

Add 3 cups flour, 3 tablespoons butter, egg, and salt to the bowl. With the dough hook fitted, turn mixer on medium speed until the dough comes together into a ball. Turn speed down to a "2" (medium-low) and continue kneading for 3 minutes, until dough ball is smooth. If your dough is too wet, add a little bit more flour until the dough ball forms.

Cover bowl with a tea towel and set aside to rise until doubled in size, 1 to 1 1/2 hours.

Scrape dough out of the bowl and divide into 12 pieces. Roll each piece into a smooth ball.

Spray a 9x13-inch baking dish with cooking spray. Arrange dough balls in the baking dish. Cover again with the tea towel and set aside until well risen and puffy, 30 to 40 more minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Bake rolls in the preheated oven until golden brown and baked through, 20 to 25 minutes.

Remove from the oven and allow to cool a few minutes. Brush remaining tablespoon softened butter over the top of the warm rolls, allowing the butter to soak in.

Mix water and yeast together in a large bowl. Let sit for 5 minutes.

Preheat the oven to 425 degrees F (220 degrees C). Spray a cookie sheet with cooking spray.

Stir in egg. Add flour slowly until a dough forms. Roll dough onto a floured surface and knead until round and elastic. Cut dough into 12 pieces and place on the prepared cookie sheet. Cover with aluminum foil and let rest for 10 minutes.

Bake in the preheated oven until golden brown, 8 to 12 minutes.

Place water, milk, 1/3 cup butter, egg, flour, sugar, salt, and yeast into the pan of a bread machine in the order listed, or follow the order recommended by your manufacturer if different. Select Dough/Knead and First Rise Cycle; press start.

When the cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12-inch circle.

Spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at the wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with a clean kitchen towel and put in a warm place to let rise for 1 hour.

Meanwhile, preheat the oven to 400 degrees F (200 degrees C).

Bake rolls in the preheated oven until golden, 10 to 15 minutes.

Grease a 9x13-inch baking dish.

Place bread flour, water, sugar, egg, 2 tablespoons softened butter, yeast, and salt into the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle and press Start according to manufacturer's instructions. When cycle is complete, remove dough; press down to deflate.

Divide dough into 15 equal pieces; form into rolls. Place rolls in the prepared baking dish; brush with 2 tablespoons melted butter. Cover dish loosely with plastic wrap; let rise until doubled in volume, about 30 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Bake in the preheated oven until tops are golden brown, 12 to 15 minutes.

Combine the milk and water in a measuring cup and warm in the microwave for 30 seconds, until lukewarm to the touch. Pour the liquids into the bowl of a stand mixer and stir in the sugar and the yeast.

Set aside for 1 minute or until the yeast has dissolved and you see a few small bubbles starting to pop up in the liquid. There’s no need to wait until the mixture is foamy unless you’re worried that your yeast might be expired, in which case let stand for 3 to 5 minutes until foamy.

Simply Recipes / Alison Bickel

With a stiff spatula, stir 3 1/2 cups (420g) of the flour and salt into the liquids until you form a shaggy, floury dough. Using the dough hook attachment, knead on low speed for 5 minutes, until it comes together in a smooth ball, or knead by hand for 10 minutes.

If after 30 seconds of kneading the dough sticks to the sides or bottom of the bowl, sprinkle in 2 tablespoons of flour and knead another 30 seconds. If it still seems sticky, repeat. Be careful of adding too much flour; it’s better for the dough to be a bit sticky than for it to be too dry.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Lift the dough from the bowl, use your hands to gather it into a ball, then return it to the bowl. Cover with plastic wrap or a dinner plate and let rise for 10 minutes.

If you’re pressed for time, skip this step!

Simply Recipes / Alison Bickel

Set a rack in the lower-middle position. Spray a glass or metal 9x13-inch baking dish or cake pan with cooking spray or rub it with butter.

Turn the dough out onto a clean counter. The dough should feel soft and tacky at this point; if it’s sticking to your hands, dust the surface of the dough lightly with flour. You shouldn’t need to add any flour to shape the rolls, but it’s ok to use a light dusting of flour on the counter and your hands if the dough is sticking too much.

Divide the dough into 15 even pieces. Shape each into a ball by cupping your palm over the top and rolling it in tight circles against the unfloured counter. The surface should be smooth and taut, like a water balloon.

Simply Recipes / Wanda Abraham

Transfer the shaped rolls to the prepared pan in 3x5 rows, with the rolls spaced a little apart. Cover and let them rise for 15 minutes. The rolls may look slightly puffy at this point, but it’s ok if they don’t.

Simply Recipes / Wanda Abraham

Brush the tops of the rolls with melted butter. Transfer to the oven and bake for 15 to 18 minutes, rotating the pan once halfway through so the rolls bake evenly. When done, the rolls should be puffed and deep golden-brown on top.

Simply Recipes / Wanda Abraham

Cool the rolls briefly in the pan, then use a spatula to lift the rolls from the pan. Transfer to a wire rack until cool enough to serve.

Leftover rolls can be kept in an airtight container for 2 to 3 days, or frozen for up to 3 months.

Did you love the recipe? Leave us stars below!

Simply Recipes / Wanda Abraham

In the bowl of a stand mixer on low speed with the paddle attachment, stir 2 cups of the flour, the potato flakes, yeast, sugar, and salt until combined. Add the eggs and milk and beat for 1 minute at medium speed.

Add the butter in tablespoon size pieces on medium speed and beat until it is incorporated. This will take about 3 to 5 minutes. Scrape down the sides of the bowl and mix in 1 1/2 cups more flour at low speed. The dough will be thick and smooth.

Scrape down the sides of the bowl again and switch to the dough hook. Set the mixer on low speed and gradually add 1/2 cup more flour.

Continue kneading the dough on low speed for 10 minutes or until it cleans the sides of the bowl. The dough should be soft and slightly tacky, but not so sticky that it will be difficult to shape into rolls.

If it is very sticky, add more flour, 1 tablespoon at time, until the dough pulls away from the sides of the bowl.

Turn the dough out of the bowl and form into a ball. Drizzle the oil into the bottom of the bowl. Set the ball back in the bowl and turn it to coat it with oil.

Cover the bowl with plastic wrap. Leave in a warm place to rise for 1 1/2 to 2 hours, or until doubled in size and the dough is firm but fingertips leave an impression in the dough.

Turn the dough onto a lightly floured countertop and, using a rolling pin, roll it into a 12-inch square that is even in thickness. This ensures that your rolls will be approximately all the same size. With a chef’s knife or pizza cutter, cut the square into 16 equal pieces of dough.

For each piece of dough, fold the edges into the center and pinch the loose ends together to form a ball. Turn the dough over so the seam side is down.

Move it to an unfloured part of your work surface (in order to take advantage of the traction of the board to shape the rolls). Cup your hands over the dough and rotate the roll, using your cupped fingers and your palm to make a round, taut roll.

Line a rimmed baking sheet with parchment. Set the rolls on the sheet about 1-inch apart and cover with plastic wrap. Let the rolls rise for 1 hour, or until they have risen and look puffy. Toward the end of rising time, preheat the oven to 350°F.

Note: For rolls that “kiss” each other, set 4 in a row on the baking sheet. For separate rolls, spread them slightly farther apart.

Bake for 20 minutes, or until golden brown. Lift them off the baking sheet and set them on a rack to cool. If serving immediately, brush with melted butter (optional), or freeze (without the butter) and reheat at your convenience.

In packages of 6 or 8, wrap the completely cooled, baked rolls tightly in foil. Slip the foil packages into plastic freezer bags and freeze for up to one month. (The rolls may develop frost and freezer burn after one month.)

Note: A one-gallon freezer bag conveniently holds a 6-pack of rolls, while a two-gallon bag will hold 2 8-packs.

Remove the foil packages from the freezer bags and open the packages to allow air to circulate. Place them on a baking sheet in their open foil packets and heat in a 300°F oven for about 10 minutes. If you like, brush with melted butter.

In a bowl large enough to hold all the dough, sprinkle the yeast over the water and let it dissolve, about 5 minutes.

In a saucepan over low heat, combine the milk, 3 tablespoons cut-up butter, sugar, and salt. Heat just until the butter melts and the milk feels warm to the touch. If the milk gets too hot, remove from the heat and let it cool to lukewarm.

Stir the yeast mixture with a wooden spoon to mix the dissolved yeast and water. Tip in the milk mixture, still stirring, until smooth. Add 2 cups of the flour and stir again until the mixture is almost smooth, with just a few lumps.

Continue stirring in flour, 1 cup at a time, until the mixture forms a dough. It will be very soft.

Turn the dough out onto a floured counter and knead for a few minutes until the dough is smooth, adding more flour as needed if the dough is too sticky.

Clean and dry the bowl, then grease lightly with a little vegetable oil. Set the dough in the bowl and turn it all around so it is oiled all over.

Cover with a clean, damp kitchen towel or plastic wrap, and set in a warm place to rise for 1 hour, or until it is puffy (it doesn’t need to double in size).

Line two baking sheets with parchment paper.

Punch the dough down in the bowl, then transfer it to a lightly floured counter or pastry board. Knead until all the air is out.

Roll the dough to a 1/4-inch thickness. If it springs back as you try to roll it, let it rest for 5 minutes and then try again.

Use a 2 1/2-inch round biscuit or cookie cutter to stamp out rounds. Dip the cutter in flour often to avoid sticking, and stamp the rounds as close to each other as possible.

Press the back of a butter knife down the center of each round to form a crease; this is where you will fold the rolls in half. Dip the knife in flour if it starts to stick to the dough.

Brush the rounds with melted butter. Fold each round in half to make half-moon shapes and press the edges together lightly to seal them. Gather and re-roll the scraps to make more rolls.

Transfer the rolls to the baking sheets, leaving 2-inches between rolls. Brush with more melted butter.

Transfer the baking sheets to the oven and bake for 15 to 18 minutes, rotating the sheets halfway through baking, until the rolls are puffed and golden. They're best served warm and fresh, but leftovers will keep for a few days in an airtight container at room temperature.

Heat the milk in the microwave for 30 seconds. It should feel warm to the touch, but not hot. If it's not warm enough, pop in the microwave again and heat in 15-second intervals.

To the bowl of a stand mixer fitted with the dough hook attachment, add the warm milk, mature starter, softened butter, sugar, salt, and flour.

Mix on low speed until everything comes together and forms a rough ball, about 1 minute. Increase to medium speed and continue kneading for 7 to 10 minutes until the dough clings to the dough hook. It should be smooth and elastic and pull away from the sides of the bowl—it may still stick to the bottom of the bowl. There’s a magic moment when the sticky goop of wet flour suddenly transforms into a cohesive mass that sticks to itself more than other surfaces. Then, the dough is developed enough for bulk fermentation.

Simply Recipe / Mark Beahm

Simply Recipe / Mark Beahm

Transfer the dough to a clean large bowl and cover. Allow it to rise at room temperature for about 4 hours until it has noticeably risen, but not necessarily doubled in size. It should be light and airy. If it still looks dense, let it rise for another 30 minutes.

Simply Recipe / Mark Beahm

Simply Recipe / Mark Beahm

Liberally grease a 9x13-inch cake pan with butter.

Scrape the dough out of the bowl onto a lightly floured work surface. Use a bench scraper or a sharp knife to divide the dough into 15 equal pieces. Shape each piece into a ball, pinching the seam at the bottom to ensure the top surface is taught. Place the shaped rolls into the greased pan evenly spaced in 3 rows of 5.

If the dough feels too sticky while shaping, instead of sprinkling flour over it, put the dough in the refrigerator for 30 minutes or so. You'll find that it's easier to shape cold dough.

Simply Recipe / Mark Beahm

Simply Recipe / Mark Beahm

Cover the pan and set it in a warm spot to rise for about 2 1/2 hours until the rolls have doubled in size and look very puffy. If they haven’t quite risen enough, check back after another 30 minutes.

Simply Recipe / Mark Beahm

Simply Recipe / Mark Beahm

Do this about 30 minutes before the rolls are ready to be baked. Arrange a rack in the middle of the oven.

Lightly brush the tops of the rolls with a wash, either a beaten egg, whole milk, or melted butter.

Bake the rolls for 20 to 25 minutes, until they’re golden brown on top. An instant thermometer inserted into the center of a roll in the middle of the pan should read 190°F or above.

Simply Recipe / Mark Beahm

Let the rolls cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve them warm.

Store any leftover rolls tightly wrapped on the counter for up to 5 days.

Baked rolls can be frozen, wrapped in a layer of plastic, then a layer of aluminum foil, for up to 2 months. Let the rolls thaw at room temperature, still wrapped, for about 1 hour. To serve them warm, reheat them for about 15 minutes in a 325°F oven.

Did you love the recipe? Leave us stars below!

Simply Recipe / Mark Beahm

Simply Recipe / Mark Beahm

Line a baking sheet with a silicone liner or parchment paper. Set it aside.

In a medium bowl, combine the tapioca flour, almond flour, baking powder, salt, Italian seasoning, and garlic powder. Use a wooden spoon to stir.

Simply Recipe / Coco Morante

Simply Recipe / Coco Morante

Make a well in the center of the dry ingredients. Add the eggs, water, and oil. Mix the wet ingredients together, then stir in the dry ingredients until the mixture comes together into a sticky dough.

Simply Recipe / Coco Morante

Simply Recipe / Coco Morante

Simply Recipe / Coco Morante

Simply Recipe / Coco Morante

Lightly oil your hands, then roll about 1/4 cup of the dough into a ball. Place it on the prepared baking sheet. Shape the remaining dough, oiling your hands as needed so that the dough doesn't stick. You will get 12 rolls total—space them on the baking sheet at least an inch apart.

Simply Recipe / Coco Morante

Bake the rolls for 15 minutes, until they are puffy, lightly browned, and cooked through. You can take the internal temperature of a roll if you’d like—they should be at least 200ºF in the middle.

Simply Recipe / Coco Morante

Transfer the rolls onto a cooling rack. Cool for 10 minutes, then serve warm with butter on the side.

Like most dinner rolls, these are best enjoyed fresh out of the oven, while they’re still warm. You can certainly bake and freeze them, if you’d like. To reheat, allow them to thaw on a baking sheet at room temperature for an hour or so, then place them in a 350ºF oven for about 10 minutes, until warmed through.

Leftover rolls will keep at room temperature for 2 or 3 days. To bring them back to life, pop them in the microwave for 20 seconds or so, or slice them in half and toast them.

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Simply Recipes / Coco Morante

Simply Recipe / Coco Morante

In a small saucepan, add the flour, milk, and honey, and set it over medium-low heat. Cook, stirring constantly with a rubber spatula, until it thickens and looks like smooth mashed potatoes, about 2 minutes 30 seconds to 3 minutes.

Scrape the tangzhong into the bowl of a stand mixer fitted with a dough hook.

Simply Recipes / Sarah Crowder

Simply Recipes / Sarah Crowder

Simply Recipes / Sarah Crowder

To the tangzhong, add the cold milk, egg, flour, yeast, salt, and butter. The cold milk and egg will cool down the tangzhong, so no need to cool it down before adding the rest of the ingredients.

Simply Recipes / Sarah Crowder

Knead the dough on medium speed—that’s a #4 on my KitchenAid—for no less than 10 minutes, until it pulls away from the sides of the bowl and it’s no longer sticky. Resist the urge to add more flour. The dough will become stiff, smooth, and wrap itself around the hook after it’s kneaded.

Simply Recipes / Sarah Crowder

Pull the dough off the hook with your hands, form it into a ball, and place it back into the bowl. Cover the bowl with plastic wrap and let the dough rise at room temperature for about 1 1/2 hours, until it doubles in size.

Overnight rise option: Right after you knead it, pop the bowl with the dough into the fridge for up to 24 hours. When you’re ready to bake the rolls, proceed with the recipe.

Simply Recipes / Sarah Crowder

Simply Recipes / Sarah Crowder

Lightly grease a 9x13-inch metal pan with butter and line it with parchment paper.

I recommend that you use a light-colored metal pan. If you only have a 9x13-inch glass baking dish, bake the rolls at a lower temperature (325°F). Glass retains heat for longer than a light-colored metal, so lowering the temperature will help minimize the rish of overbaking them.

Simply Recipes / Sarah Crowder

Dump the risen dough onto a clean kitchen counter and divide it into 15 equal pieces—about 82 grams each. The dough won’t be sticky and will be easy to work with.

To shape each roll: Flatten a piece of dough using the palm of your hands. Pull the outer edges up and over the center, all around. Pinch the pulled-up edges together and flip the dough over so that the smooth side is facing up. Cup your hands around it to shape it into a ball. Transfer it into the prepared pan and shape the remaining pieces. Distribute them evenly in the pan 3x5 with some room between each roll.

Simply Recipes / Sarah Crowder

Simply Recipes / Sarah Crowder

Simply Recipes / Sarah Crowder

Simply Recipes / Sarah Crowder

Cover the pan with plastic wrap and let the dough rise at room temperature for 45 minutes to 1 hour. The rolls will rise to touch each other, but not quite double in size.

If you let your dough rise overnight in the fridge, it’ll take longer for the dough to rise, about 2 hours total.

Simply Recipes / Sarah Crowder

Simply Recipes / Sarah Crowder

Place the oven rack in the center.

Whisk the egg and 1 tablespoon water in a small bowl. Use a pastry brush to lightly brush the tops of the rolls with it.

Simply Recipes / Sarah Crowder

Bake the rolls until golden brown on top, about 30 minutes. An instant-read thermometer inserted into the center of a roll in the middle of the pan should read 190°F or higher.

In a small saucepan, add the butter and honey. Set it over low heat and stir until the butter is fully melted.  As soon as you take the rolls out of the oven, brush the top with the honey butter and sprinkle flaky salt on top. Serve the rolls warm.

Store leftovers in a zip top bag or a tightly lidded container for up to four days on your kitchen counter—they’ll remain soft and fluffy. It’s not magic, it’s the tangzhong!

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Simply Recipes / Sarah Crowder

Simply Recipes / Sarah Crowder

Simply Recipes / Sarah Crowder

In the bowl of a stand mixer, combine the water, the yeast, and 1 teaspoon of the sugar. Set aside for about 5 minutes, or until the mixture looks bubbly. If the mixture doesn't start to bubble, then your yeast has likely expired and it's best to start over with new yeast.

Add the remaining sugar, mashed potatoes, milk, butter, eggs, rosemary, and salt to the bowl with the yeast mixture and stir with a spatula until smooth. Add 4 1/2 cups of the flour and mix until you form a shaggy dough.

With a dough hook attachment (or on the counter, if kneading by hand) knead on medium-low for 5 to 7 minutes until the dough is smooth, forms a ball around the dough hook, and pulls away from the sides of the bowl (it's fine if the dough sticks to the bottom of the bowl). If the dough is still sticking to the sides after few minutes of kneading, add in a little more flour 2 tablespoons at a time.

Place the dough in a lightly greased bowl, cover with plastic wrap, and place somewhere warm for about 1 hour, or until the dough doubles in size.

Line a 13x9-inch baking pan with parchment paper and lightly grease. Turn the dough the out onto lightly floured surface and cut into 16 to 20 equal pieces. Roll the dough into small balls, and place seam side down in the baking dish.

About 15 minutes before the rolls are ready, heat the oven to 350F.

or until the rolls are golden brown on top and register 200F on the inside when tested with an instant-read thermometer.

In a small dish, mix together 1/4 cup room temperature butter and 2 tablespoons honey until smooth. Brush tops of baked rolls with mixture, then sprinkle with salt. Allow to cool slightly before serving.

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1. In the bowl of a stand mixer, combine the milk, yeast, honey, eggs, flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. Add 2 tablespoons butter and mix until combined, about 2-3 minutes more.

2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.

3. Grease a 9x13 inch baking dish with butter.

4. Punch the dough down and roll out on a lightly floured surface into a large rectangle that’s about 1/4 inch thick. Spread the remaining 4 tablespoons of softened butter all over dough, being careful not to break through the dough with butter.

oll out on a lightly floured surface into a large rectangle that’s about 1/4 inch thick. Spread the remaining 4 tablespoons of softened butter all over dough, being careful not to break through the dough with butter.

5. Fold one half of the rectangle towards the center and fold the other half over the top of the first layer so you have three dough layers. Cut the dough into 12 equal squares. Arrange in the prepared baking dish. Cover the pan, and let the rolls rise for about 45 minutes to 1 hour, until they're puffy. Alternately, you can place the pan in the fridge to rise overnight.

6. reheat the oven to 350. Bake the rolls for 20 to 25 minutes, until they're golden brown on top.

Bake the rolls for 20 to 25 minutes, until they're golden brown on top.

7. Remove them from the oven, and brush with the melted butter, sprinkle with salt, of desired. Pull them apart to serve warm.

Dissolve yeast in warm water in a small bowl. Set aside in a warm place until the yeast softens and begins to form a creamy foam, 10 to 15 minutes.

Combine 1 cup milk and butter in a small saucepan over low heat. Cook until butter is melted, 3 to 4 minutes; remove pan from heat.

Combine 2 cups flour, yeast mixture, honey, 1 teaspoon salt, rosemary, and milk mixture in the bowl of a stand mixer fitted with a dough hook; mix on low until no dry spots remain. Stir in 1/2 cup flour, 2 tablespoons at a time, mixing well after each addition. Continue adding flour until a firm dough forms that pulls away from the sides of the bowl. Knead on medium until elastic and soft but still tacky, about 6 minutes. Transfer dough to a clean bowl and coat with olive oil. Cover loosely with plastic wrap or a clean dish towel and let rise in a warm spot until doubled in size, about 1 1/2 hours.

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

Transfer dough to a work surface and shape into a rectangle about 1-inch thick. Cut into 36 equally-sized pieces. Form each piece into a ball, pinching the seams on the underside, creating a smooth, round top.

Lightly beat egg with 1 teaspoon milk in a small bowl.

Transfer dough balls to the prepared baking sheet in 3 rows of 12, placing them close together but not touching. Brush tops lightly with the egg mixture and sprinkle with sea salt. Cover and let rise in a warm place until nearly doubled, 20 to 30 minutes.

Bake in the preheated oven until golden brown, about 20 minutes.

In a large bowl, dissolve yeast in warm water. Add potato flakes, sugar, salt, egg, vegetable oil, onion powder, and 1cup of the flour. Beat until smooth. Stir in remaining flour. Continue stirring until smooth, scraping batter from sides of bowl.

Cover and let dough rise in warm place until doubled, about 20 to 30 minutes.

Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.

Punch down dough. Spoon dough into 12 greased muffin cups, filling each half full. Let rise until batter reaches tops of cups, or about 20 minutes.

Bake in a preheated 400 degree F(200 degrees C) for 15 minutes. Serve immediately.

In a large bowl, stir yeast, 1/4 cup warm water, and a pinch of sugar.

In another bowl, beat eggs in 1 cup warm water; add oil and salt. Mix egg mixture into yeast, and add sugar. Gradually add flour. Cover with a damp cloth, and allow to stand at room temperature for 1 hour, then place in the refrigerator and allow to rise overnight. This dough is rather sticky, and will raise to at least twice it's size.

Divide the dough into 4 equal parts. Roll each section out into a circle on a floured board or wax paper. Cut into pizza slice shapes, and roll slices large end to small end. Place on greased flat baking pans, and allow to rise for 2 hours.

Bake at 375 degrees F (190 degrees C) for 8 minutes.

Place water, butter, egg, 3 cups flour blend, sugar, salt, and yeast in bread machine pan in order recommended by the manufacturer. Select Dough/Manual cycle. During initial mixing cycle, open lid and scrape down sides of bread pan as necessary. As dough mixes, add just enough additional flour blend to create a soft dough. When Dough/Manual cycle is complete, remove dough from bread machine pan. Place on lightly floured surface.

Coat a 13x9-inch baking pan with cooking spray. Pat dough into a rectangle. Cut with pizza cutter or serrated knife into 15 equal pieces. Shape each into a ball. Place evenly in prepared pan. Cover and let rise in warm place until doubled, about 35 to 45 minutes.

Heat oven to 375 degrees F (190 degrees C). Uncover rolls. Bake 15 minutes or until golden brown. Serve warm or cool completely on wire rack.

In a small bowl, place 1/4 cup warm water and sprinkle the yeast over it. Let it sit until dissolved and creamy, about 5 minutes.

Meanwhile, in a large mixing bowl, combine 3 cups (387g) flour and salt.

Simply Recipes / Mark Beahm

In a small saucepan, melt 4 tablespoons butter over medium-low heat. Whisk in the honey and buttermilk, and heat just until warm to the touch (do not boil). Remove from heat and whisk in the egg.

Simply Recipes / Mark Beahm

Add the water and yeast mixture to the flour, along with the buttermilk mixture. Mix with a wooden spoon until the dough just comes together. At first it will be quite sticky. If needed, add the remaining 1/2 cup (64g) flour, bit by bit. Resist the temptation to add a lot of flour; you want a soft dough that’s still kneadable.

Transfer to a clean counter and gently knead by hand until smooth and supple, about 5 minutes. I don’t need to flour my counter—if the dough sticks, it needs more flour. Place the dough in a large, greased bowl, cover, and let rise on your counter until doubled in bulk, 1 to 2 hours.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Position racks in the upper and lower thirds and line two baking sheets with parchment.

Divide the dough into 12 equal pieces and let them rest on a lightly floured surface for 10 minutes.

Melt the remaining 4 tablespoons of butter. Divide the pepperoni into 12 roughly equal piles.

Simply Recipes / Mark Beahm

Take a piece of dough and pat it into a square roughly 4 to 5 inches across. Imperfection is totally acceptable here, and in fact slightly preferable. Shingle the pepperoni slices over the square, leaving a 1/4-inch border around the dough. Roll up the dough and firmly pinch the bottom seam to seal. Place it seam-side-down on the baking sheet. Repeat with the remaining dough. You’ll wind up with 6 rolls per sheet.

Brush the rolls with half of the melted butter. Cover each baking sheet with a clean dish towel and let rise for 30 minutes. The rolls will not puff up visibly.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Bake until lightly browned, 30 to 40 minutes, rotating the sheets from top to bottom and back to front halfway through baking. Immediately after removing from the oven, brush with the remaining butter—you may need to rewarm the butter slightly before brushing.

Serve warm or at room temperature. Keep the cooled rolls at room temperature in a tightly sealed plastic bag or wrapped in plastic wrap for up to 3 days.

To freeze the baked rolls, cool completely. Wrap each roll in plastic wrap, then in foil, and then pop the individually wrapped rolls in a zip top storage bag. Freeze for up to 1 month. Thaw on the counter and, for the best eating experience, warm in a microwave for 15 to 30 seconds before eating.

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Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Lightly oil a large bowl. You will add your dough to it once it’s been made.

In the bowl of a stand mixer, combine the water, milk powder, one tablespoon of sugar, and yeast. Mix briefly with a spatula just to wet the yeast. Let it sit to foam, about 5 minutes.

Once the yeast looks foamy, add the remaining 2 tablespoons sugar, 1/4 cup melted butter, and egg followed by the flour and salt.

Fit the mixer with the dough hook and mix on medium-low speed until the dough forms, then turn the mixer up to medium speed and knead with the hook for 6 minutes.

Scrape the dough from the bowl and knead a few times on the counter before forming into a ball.

Place the dough ball in the oiled bowl and cover with plastic. Place the bowl with the dough in the refrigerator and let it rise slowly overnight.

In the morning, about 2 hours before baking, roll out the dough into a very long oblong shape. About 40 inches x 10 inches and about 1/8 inch thick.

Brush 2/3 of the melted butter over the surface of the dough, leaving a 1-inch border along the edge furthest from you.

Roll the buttered dough from the longest side closest to you like a very long cinnamon roll. Pinch the seam closed and cut the log in half, so each log is about 20 inches.

Divide each log into six somewhat equal portions.

Place the buns seam side down, four across on a sheet pan in three rows. Dust the tops with flour so the dough doesn’t stick and cover the rolls with plastic. Rise in a warm spot until doubled, about 1 hour. (If you want to freeze the rolls, do that after you’ve divided them but before the second rise.)

Heat the oven to 350°F. Place the risen rolls in the center of the oven and bake for about 20 minutes, turning the pan halfway through for even browning, until the buns are golden brown.

Remove from the oven and place on a rack to cool. While the rolls are still hot, brush them with the remaining melted butter. Sprinkle with salt if you like. Cool to room temperature before serving.

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In a small saucepan, add the flour and milk, and whisk until no lumps remain. Set it over medium-low heat and cook, whisking constantly, until the mixture thickens and looks like smooth mashed potatoes, about 2 minutes 30 seconds to 3 minutes.

Use a rubber spatula to scrape the tangzhong into the bowl of a stand mixer fitted with a dough hook.

You can make tangzhong up to 1 day ahead. Keep it tightly covered and refrigerated until ready to use—no need to reheat or bring it to room temp.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

To the tangzhong, add the cold milk, egg, flour, sugar, yeast, salt, and butter. The cold milk and egg will cool down the hot tangzhong, so you don’t need to cool it down before adding the ingredients. You don’t need to stir the ingredients together before kneading.

Simply Recipes / Mark Beahm

Knead the dough on medium speed—that’s a #4 on my KitchenAid—for no less than 10 minutes, until it pulls away from the sides of the bowl and it’s no longer sticky. Resist the temptation to add more flour even if the dough initially looks too wet. It will become stiff, smooth, and wrap itself around the hook after it’s kneaded.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Use your hands to pull the dough off the hook, form it into a ball, and place it back into the bowl. Cover the bowl with plastic wrap and let it rise at room temperature for about 1 1/2 hours, until the dough doubles in size.

Overnight rise option: Right after you knead it, pop the bowl with the dough into the fridge for up to 24 hours. When you’re ready to bake the rolls, proceed with the recipe.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Lightly grease a 9-inch square cake pan with butter and line it with one 9x14-inch parchment paper. You’ll use the slings that come up two sides to pull the rolls out of the pan after they bake.

Simply Recipes / Mark Beahm

Punch the risen dough with your fist—it will deflate and pull away from the sides of the bowl. Transfer the dough onto a clean kitchen counter and divide it into 9 equal pieces—about 87 grams each. The dough won’t be sticky and will be easy to work with.

To shape each roll: Flatten a piece of dough using the palm of your hands. Pull the outer edges up and over the center, all around. Pinch the pulled-up edges together and flip the dough over so that the smooth side is facing up. Cup your hands around it to shape it into a ball. Transfer it into the prepared cake pan and shape the remaining pieces. Distribute them evenly in the cake pan 3x3 with some room between each roll.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Cover the cake pan with plastic wrap and let the dough rise at room temperature for 45 minutes to 1 hour. The rolls will rise to touch each other, but not quite double in size.

Simply Recipes / Mark Beahm

Place the oven rack in the center.

Whisk the egg and 1 tablespoon water in a small bowl. Use a pastry brush to lightly brush the tops of the rolls with the egg wash.

Simply Recipes / Mark Beahm

Bake the rolls until golden brown on top, 20 to 25 minutes. The rolls will dome and rise tall, about an inch past the top of the pan. An instant-read thermometer inserted into the center of a roll in the middle of the pan should read 190°F or higher.

Allow the rolls to cool slightly in the pan. Use the parchment paper sling to pull them out and serve warm.

Store leftovers in a zip top bag or a tightly lidded container for up to 4 days on your kitchen counter—they’ll remain soft and fluffy. It’s not magic, it’s the tangzhong!

Did you love the recipe? Leave us stars below!

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm