Yummy White Roll Recipe

Affiliate link disclosure for yummy white rollsThis yummy recipe for white rolls  has been a favorite for years now. It makes rolls that are soft, tender, and so flavorful!

These yummy white rolls are always a hit no matter where I serve them. A soft, tender, and flavorful dinner roll recipe.

This has been my favorite basic white roll recipe for almost two decades. The evaporated milk and potato flakes give them a little something extra and people are always asking for the recipe. If you are looking for a fantastic recipe for white rolls, this is it!

Recipe for the best ever white dinner rolls. Soft, tender, and flavorful rolls. Everyone wants this recipe for rolls!

I am always asked to bring rolls to every family gathering. From Thanksgiving to family reunions, this is my go-to roll recipe. I’ve tried several others over the years, but I always come back to this one. The flavor of the rolls is simply amazing!

The flavor of these homemade white rolls is unbeatable! A perfect recipe for dinner rolls!

I love my carbs, and there is nothing that beats a hot homemade roll slathered with butter. Yum!

These yummy white rolls are unbeatable. So flavorful and soft. Everyone loves these rolls!

 

I have a KitchenAid and a Bosch, but I usually make these in a large mixing bowl. I use my hand mixer to beat the dough at first, but I just stir the remaining flour in. I find that I get a much more tender roll that way. You can definitely use your appliances, just make sure you don’t over-knead the dough!

Yummy White Dinner Rolls - this has been a favorite roll recipe for years. Soft, fluffy, and delicious homemade rolls every time!

Ninety percent of the time, I form these rolls into round balls, and they fit perfectly in my half sheet baking pan. Sometimes I roll them out into crescents, and they are fun to serve that way. You just need two pans because you need to leave more space between them.

5 from 1 reviews
Yummy White Roll Recipe
 
Author:
Yield: 3 1/2 dozen
Ingredients
  • 2 Tbsp instant yeast (I use SAF brand)
  • 1/2 cup sugar
  • 1 1/2 cups warm water
  • 1/2 cup potato flakes
  • 1 12oz can evaporated milk
  • 1/2 cup oil
  • 1 Tbsp salt
  • 2 eggs
  • 5-6 cups of flour (approximately)
Instructions
  1. Dissolve yeast and sugar in warm water in a large mixing bowl. Add potato flakes, milk, oil, salt, sugar, eggs, and 2 cups of the flour. Beat till smooth. Add enough remaining flour to make a soft dough. Let rest for 10-15 minutes.
  2. Form dough into balls and place on a large cookie sheet with sides. Let rise till doubled, about 45-60 minutes. Bake at 350° for about 25-30 minutes or till light golden brown. Brush tops with butter while still hot.
Notes
If you make crescent rolls, space them further apart, and use two cookie sheets.

roll recipe(original photo- photos updated 12/2016)

This has been a favorite dinner roll recipe for years! You will get rave reviews if you serve these yummy white rolls! The best soft and flavorful roll recipe. -from creationsbykara.com

 

A few more roll recipes you might like:

Soft and Chewy Pretzel Rolls
These soft pretzel rolls are absolutely incredible!

Bacon Cheese Rolls
Homemade rolls filled with bacon and cheese. These rolls are fabulous with a bowl of soup, or just all by themselves!

Oatmeal Rolls
oatmeal-bread-recipe

Cornmeal Rolls
cornmeal-rolls

Comments

  1. QuilterSammy says:

    Girlfriend, you hit a home run with this recipe! I’ve been baking “stuff” for many, many years and this recipe is a real winner. My husband said: “Don’t lose this recipe”.

  2. It’s thanksgiving morning and I’m making the rolls. Im a complete newbie with yeast and am always timid to make them. Your instructions were not as detailed as I would have liked. You said to add the yeast and sugar to warm water but then when adding the rest of the ingredients you said sugar again. Is there more than 1/2c? After it rests for 10-15 min do I kneed it at all? Help!!!!

    • I’m making these for the 1st time also – I bake bread regularly. I would not add any more sugar! 1/2 C more than enough. I use Bobs Red Mill flour. Takes a lot more than pillsbury etc flour

    • I switched to dough hook on Kitchen aide when adding flour. I had to add tons more of flour – no need to hand knead

  3. QuilterSammy says:

    Oh My Gosh, these really are THE BEST! And they couldn’t be easier to make. I’ve been making various yeast products for many years and am always on the lookout for better (easier) recipes. Look no further………..these are winners.

  4. I made the white rolls Thursday for our Thanksgiving celebration that we were having on Saturday a week earlier BUT, I ran into a problem because on Friday night I realize the family was enjoying the rolls prior to Saturday BECAUSE THEY WERE SO GOOD!!! so Saturday morning I needed more rolls to feed our 25guest.
    You got that I was trying to say I’ll never use another recipie when I need to make rolls👍🏻

  5. Hi, just wondering if you use 2 Tablespoons of yeast or Teaspoon measurement? Thanks you.

  6. Dear Kara,
    Love your white roll recipe. I own a Bosch and make all my breads with it, including my wheat bread. Do I knead the dough in the Bosch or on counter by hand.
    Lived in Utah for ten and miss it.

  7. if I wanted to make the rolls ahead of time (a day or two) can I freeze them prior to baking? Freeze once in the cookie tray but before the final rising?

    • I have frozen the dough balls before, and I don’t think they turn out quite as amazing, but they are still really tasty. (No one else in my family can tell the difference.) To freeze them, you need to place the dough balls at least 2″ apart on greased cookie sheets. Cover and freeze for about 2 hours, then take the frozen balls and place them in ziplock bags. Store in the freezer. When you want to make them, place all the dough balls flat side down on your cookie sheet (or other pan), and let them rise till doubled. Then bake just like you normally would.

  8. Sharon Emory says:

    Is the oil vegetable oil

  9. How big do you make balls and how many on a regular cookie sheet? Thank you.

    • I sometimes make them large, sometimes small, depending on the number of rolls I need. As a general guide, I usually make them about 2-2 1/2″ wide. If you want to be exact, you can cut the dough into 36-42 equal pieces. As long as you let them raise till doubled their size, any size of rolls will turn out. Good luck!

  10. How many rolls are you putting per half sheet pan?

  11. Pauletta Dove says:

    Do you use self rising flour?

    • No, you don’t need self rising flour for yeast breads. I use all purpose flour for all my recipes. I prefer unbleached, but that is just a matter of preference. 🙂

  12. Susan King says:

    On your Yummy white rolls, how much evaporated milk do you use. Another question is that I use yeast from a jar. (Quick rising) Should I reduce the amount of yeast to 1 T. 1/2 t. for this?

  13. Anonymous says:

    I did 6 cups of flour and it was too soft to handle HELP

  14. Just keep adding flour a little bit at a time till your dough isn’t sticky anymore. With yeast breads, the flour is never an exact measurement, so it’s fine to add more or less than the recipe states. Good luck!

Trackbacks

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