Bready or Not: Soft Dinner Rolls
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Bready or Not: Soft Dinner Rolls

A Bready or Not Original! This straightforward yeast roll recipe produces soft, tender dinner rolls. They keep for about a week in sealed bags, and can be frozen and reheated later with delicious results! Recipe makes 12 to 15 standard dinner rolls.
Course: Bread, Side Dish
Keyword: yeast bread
Author: Beth Cato


  • 1 cup warm water 110 degrees (temperature especially important if mixing by hand)
  • 1/4 cup vegetable oil
  • 2 Tablespoons white sugar
  • 3 cups bread flour
  • 1 teaspoon kosher salt
  • 2 1/4 teaspoons instant yeast or 1 packet bread machine yeast


If making by hand

  • Mix all ingredients together and knead until soft. Place the dough in a bowl and lightly cover with plastic wrap. Let dough rise 45 minutes to 1 hour; knead down again. Let rise another 45 minutes to 1 hour.

If making in a bread machine

  • Add ingredients in the order specified. That often means the liquids first. Set the machine on dough cycle and start; this should run for about 2 hours.
  • Prepare a cookie sheet or jelly roll pan by greasing lightly with butter. When the dough is done, lightly flour a mat or flat surface. Gently flatten the dough with hands. It's so soft, a rolling pin isn't necessary. Use a biscuit cutter or other round shape to cut out rolls. Place them spaced out a bit on the pan; it should produce 12 to 15 rolls, depending on the cutter. Lightly cover pan with plastic wrap and let it sit for an hour, or until rolls have doubled in size.
  • Preheat oven at 350-degrees. Bake the rolls for 10 to 15 minutes, watching them for desired brownness. Let cool a few minutes before serving.
  • Completely cooled rolls can be frozen in gallon freezer bags for several months. Sealed rolls will keep well at room temperature for at least 6 days.