Old-Fashioned Soft and Buttery Yeast Rolls



This recipe has been in development for over 5 years. Not joking. I have been attempting to master the dinner roll for over 5 years. I have made dozens upon dozens upon dozens of batches, slowly developing the perfect roll. I’ve had the recipe solid for about a year now and I am finally ready to share it.

  • WHAT IF I DON’T HAVE A STAND MIXER?You can knead it by hand! Start out by stirring with a spoon until you can’t do it anymore and then knead it with your hands. Just keep on kneading until all the flour is incorporated and/or the dough is soft to the touch and only slightly sticky. It’s a bit of a workout, but it’s worth it!
  • CAN I USE ANOTHER KIND OF YEAST BESIDES INSTANT DRY YEAST?Yes, all yeasts will work in this recipe, it’s simply a matter of understanding how each kind of yeast works and differs. Instant dry yeast can be added straight to dry ingredients and doesn’t require any sitting or proofing. It also rises a bit quicker. Active dry yeast is a bigger size of granule and generally needs to be dissolved in a liquid before adding to a recipe. It activates a bit slower so expect 10-15 minutes extra in rise time.
  • WHAT SHOULD THE DOUGH FEEL LIKE?The dough should be slightly sticky, but still very soft and pliable. It should just barely not be sticking to the bowl. If you add too much flour and the dough stiffens, your rolls will also get a little stiff. I like to say you can feel a soft roll just by touching the dough.

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