How To Make No-Fail Dinner Rolls For Any Occasion

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Today it’s all about how to make no-fail dinner rolls for any occasion. If you want to learn how to make the perfect dinner roll I have the recipe for you! This is the same recipe I use for my white bread, cinnamon rolls, and breadsticks. This is truly the perfect dinner roll recipe. I made a whole bunch of these for our Thanksgiving Dinner with family and friends in California last month. They not only “flew” off the cookie sheets, but helped fill people up so the other food items spread further.  I made a separate post for each recipe so you can print each one. This is my family’s recipe we have used for years. It truly is a no-fail, easy to make recipe. One secret…the ingredients must be fresh….old ingredients will not let your bread products rise soft and fluffy! Have fun making these! Thank you to all my readers that send me emails letting me know they love this recipe!!!


Thankfully, all my daughters have a Bosch bread mixer so I can make these when I go visit them. I must say, some of my daughter’s make better bread than me now. Proud mama, here! I love to see our family tradition of making bread, no-fail dinner rolls, cinnamon rolls and bread sticks carry on in the family. I do use a Bosch bread mixer now, but I learned to make bread by hand and it turned out great! It’s more work by hand, but the reward is the same, FRESH BREAD! Here are some tools I use that I recommend:

I never “pull” or “stretch” the dough, I cut the dough with this tool to make bread loaves or rolls: OXO Good Grips Multi-purpose Stainless Steel Scraper & Chopper

My favorite cookie sheets for dinner rolls, cinnamon rolls or bread sticks: Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

No-Fail Dinner Rolls:

I use a Bosch bread mixer to make the dough, but I must say I grew up making bread, rolls and cinnamon sticks  in a very large silver bowl. I mix up the dough according to the printable recipe below. Here’s the deal, anyone can make these rolls. I just make balls and tuck the edges underneath and place them on a greased cookie sheet. I like to bake my dinner rolls a little golden brown, not overly brown because I like the light fluffy texture of these. My mouth is watering just talking about these rolls. It’s hard for me to go out to dinner where dinner rolls are served since most just don’t measure up. I am a big fan of homemade rolls. If they taste like yeast it means the restaurant let them rise too long. Nope, I can’t eat yeasty tasting rolls.

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How To Make The Perfect Dinner Roll | by

P.S. I use this recipe and flatten them for hamburger buns or make rectangles for hot dog buns! Once you make your own hamburger or hot dog buns the commercial ones just don’t cut it for taste or texture. I still buy them when we are having a crowd for parties, but just so you know, you need to try making your own.

My Favorite Dough Enhancer:

This is the only dough enhancer I use: NutriMill Dough Enhancer 16oz Bag You can buy here from Amazon or at your local Bosch bread store, typically. Most upper scale kitchen stores sell it on site. It is optional, but you will see why I use it. Fluffy rolls rock!

Shelf-life of White/Bread Flour:

The shelf life of white enriched bread flour is 8-12 months. I think I can hear some of you say, but I have had white flour for years and it’s still okay to use. This is what I have learned and I feel I need to pass it onto you about the shelf life of white/bread flour.

I am quoting Honeyville Grain:

Honeyville Grain Products.

Shelf-Life:  Cal Best Bread Flour will store for 1 year in a sealed 50-pound bag under ideal storage conditions (cool, dry place).”

Shelf-Life: All Purpose Bleached Flour will store for 1 year in a sealed 50-pound bag under ideal storage conditions (cool, dry place).”

Shelf-life of #10 Cans of Flour:

The shelf life of #10 cans of flour commercially processed has longer shelf-life than the bags you buy at Honeyville Grain, Costco or your local grocery store.

I am quoting Thrive Life:

“Shelf life of #10 cans: Closed: 5 years, Open: 1 year  (Shelf life based on optimal storage conditions.)”

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Cinnamon Rolls and Bread Sticks:

Cinnamon Rolls by Food Storage Moms or Breadsticks by Food Storage Moms

Please let me know if you make some dinner rolls, I would love to hear. If you have fresh flour and yeast you can make fabulous dinner rolls!

No-Fail Dinner Rolls by Food Storage Moms

No-Fail Dinner Rolls by Food Storage Moms
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Course: Side Dish
Cuisine: American
  • 4 Teaspoons SAF Instant Yeast Saf Instant Yeast 1 Pound Pouch
  • 1/2 cup Water
  • 2 Cups Warm Milk
  • 1/4 Cup Olive Oil
  • 1 Cup Sugar
  • 1-1/2 Teaspoons Sea Salt
  • 4 Teaspoons Dough Enhancer NutriMill Dough Enhancer 16oz Bag
  • 2 Eggs
  • 6-7 Cups White bread flour Add 1/2 of the flour and then add more until the dough pulls away from the sides of the mixing bowl
  1. Place all of the ingredients in order into your mixing bowl. Be careful with the eggs not to add the warm milk too slowly or you will have scrambled eggs. Add half of the flour and keep adding the rest of the flour until the bread dough pulls away from the sides of the mixing bowl. Cover with greased plastic wrap and let rise the first time, about an hour. Punch the dough down and mold into small balls about 1-1/2 inches to 2 inches in diameter. Cover with greased plastic and let rise one more time, about an hour, or until double the size. Remove the plastic wrap and bake at 350 degrees for about 15-20 minutes on a greased cookie sheet. Do not overbake. They should be a golden brown. I spread a little butter on the tops after baking so the rolls are soft on top. If you like a crispier top you can skip this step.

Whole Wheat Rolls

Have fun this year making my no-fail dinner rolls, they are yummy! May God bless you and your family.

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10 thoughts on “How To Make No-Fail Dinner Rolls For Any Occasion

  • December 13, 2016 at 8:42 am

    Sounds delicious. I make my own bread, but have never tried buns or rolls. I better get to work soon.

    • December 13, 2016 at 11:27 am

      Hi Janet, these are so easy! They truly are no-fail with fresh ingredients and using bread flour. Hugs! Linda

  • December 13, 2016 at 8:53 am

    Linda, when you mentioned flour in #10 cans in your post, it reminded me of a question that I need to ask. Sometimes when I open a #10 can of product that I have canned at the church cannery, there is a distinct metallic taste which is unappealing and I don’t want to use it. How do I eliminate that? Thanks! Deb

    • December 13, 2016 at 11:25 am

      Hi Deb, you may not want to hear this but I canned $1200.00 at a local church cannery in Salt Lake City, Utah, and my family had to throw it all out. The oxygen absorbers were not stored properly so we were “dry canning” with useless ones (opened and no longer useable). It was a very expensive mistake on my part. I think this was about 6 or 7 years ago and I am scared to death when we have a disaster that people will be very surprised as to the rancid food that they have “dry canned” themselves. I was not happy as you can imagine. When in doubt, throw it out. I gave several cases to all my daughters so they would be prepared. Yes, this was a financial disaster. Be careful, Linda

  • December 13, 2016 at 9:38 am

    Can you use fresh ground flour for this recipe. I have followed your blog and got an electric wheat grinder for breadmaking, so much better bread!

  • December 13, 2016 at 2:37 pm

    Thank you, I’ve been trying to replicate my grandmas homemade dinner roll recipe. I know it was a Parker house roll recipe and I have her cookbook so you’d think I’d get it right. Lol
    Going to try yours and see if I can replicate it.

    • December 13, 2016 at 5:44 pm

      Hi Natasha, this recipe was originally a Parker House roll. I would cut them into circles, and put a small piece of butter in the center of the circle and fold it over and pinch it closed in half. I’m usually asked to bring the rolls to parties so I had to resort to the balls of dough because I usually take four to eight dozen to parties. Oh my gosh, keep me posted when you make your rolls. P/.S. I added more sugar to the recipe, I have a sweet tooth! Happy Holidays, Linda

  • April 1, 2018 at 6:18 pm

    I made your recipe for dinner rolls for Easter family dinner this year and all I can say is that they were fantastic. Delicious flavor (I didn’t think they needed butter or jam even)! Definitely a keeper!

    • April 2, 2018 at 8:49 pm

      Hi JoEllen, I’m glad to hear you made my dinner rolls!! I’m so glad you thought they were fantastic! I had to use my Bosch outside at 6:00 a.m. Easter Sunday so my visiting family members wouldn’t wake up. LOL! I hope I didn’t wake up the neighbors, but we have to have my dinner rolls for this special day! My family eats every one of them! Thanks again for commenting, Linda


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