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Home » Recipe Index » Bread: Yeast Bread » Yummy White Rolls Recipe

Yummy White Rolls Recipe

November 1, 2008 by Kara Cook 51 Comments

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best ever white rolls pinterest collage

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

These white rolls go with just about anything, but we love serving them with cheeseburger soup, creamy chicken soup with bacon and ranch, and homemade chicken noodle soup.

pan of yummy white rolls

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!

white rolls on a plate with a pan of rolls in the background

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!

two yummy white rolls on a plate

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

The potato flakes give these rolls a great flavor and texture, but I’ve made them without the potato flakes, and they will still be delicious rolls!

yummy white rolls with melted butter

 

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!

pan of hot yummy white rolls with melted butter tops

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.

How to make yummy white rolls:

Dissolve the yeast and sugar in warm water. Add the rest of the ingredients and enough flour to make a soft dough that isn’t sticky.

Let the dough rest for about 15 minutes, then form the dough into rolls. Place on greased cookie sheets.

Cover the rolls and let them raise for about an hour or till doubled in size. Then bake at 350° for about 25 minutes or till golden brown. Brush tops with butter.

soft and yummy white rolls recipe collage

 

Yummy White Rolls Recipe

Yield: 3 1/2 dozen

Yummy White Roll Recipe

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

Recipe for the best ever soft white rolls!

Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours

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
  • 5-7 cups of flour (approximately)

Instructions

  1. Dissolve yeast and sugar in warm water in a large mixing bowl. Add potato flakes, milk, oil, salt, eggs, and 2 cups of the flour. Beat till smooth.
  2. Add enough remaining flour to make a soft dough. Let rest for 10-15 minutes.
  3. Punch dough down, then form dough into balls and place on a large greased cookie sheet with sides. Let rise till doubled, about 45-60 minutes.
  4. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.

  • OXO Good Grips Silicone  Pastry Brush 
    OXO Good Grips Silicone  Pastry Brush 
  • Cookie Sheets (Half sheet pans)
    Cookie Sheets (Half sheet pans)
  • Saf Instant Yeast, 1 Pound Pouch
    Saf Instant Yeast, 1 Pound Pouch

Nutrition Information:

Yield:

42

Serving Size:

1

Amount Per Serving: Calories: 431Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 182mgCarbohydrates: 83gFiber: 3gSugar: 4gProtein: 12g
© Kara
Cuisine: American / Category: Bread: Yeast Bread

(originally published 11/1/2008, updated 10/2018)


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
Homemade cornmeal rolls

 

Filed Under: Bread: Yeast Bread, Recipe Index, Thanksgiving Tagged With: evaporated milk, potato flakes, yeast

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Reader Interactions

Comments

  1. Debi Tyler

    February 21, 2021 at 10:47 am

    HI Kara, I am a brand new bread baker. I think I can do this roll recipe, it’s sounds wonderful. Can I make a whole loaf instead of rolls? I will be kneading by hand. Also, can I use less sugar?
    Thanks, Debi from Maryland

    Reply
  2. Jane Wagner

    February 7, 2021 at 11:38 pm

    So, so good!!!! Super easy to make, even easier to eat! Definite do over recipe! I don’t think I will ever buy rolls again!

    Reply
  3. Amelia

    June 7, 2020 at 10:41 am

    I just made this! wanted you to know I followed this exact and it turned out great! I lost track of the flour ( I think was close to 6 cups) but I knew since you said not to make it too sticky – I added the flour a bit at a time. Anyways great recipe 🙂
    Thank you!

    Reply
    • Kara Cook

      June 12, 2020 at 7:21 pm

      You’re welcome! Glad to hear they turned out great. We sure love them!

      Reply
  4. Sally

    May 2, 2020 at 9:19 am

    What do I use in place of the potatoes flakes of I don’t have them?

    Reply
  5. Kristine

    April 23, 2020 at 7:03 am

    I use instant yeast that needs to be activated. So do I measure before I activate or after? 🙂

    Reply
  6. Sandra

    March 23, 2020 at 8:13 am

    Can I use half whole wheat flour?

    Reply
    • Kara Cook

      March 25, 2020 at 3:38 pm

      Yes, that should work just fine. They won’t be quite as soft and fluffy, but I actually like the texture of whole wheat. 🙂

      Reply
    • Kara Cook

      April 15, 2020 at 11:24 pm

      Yes, absolutely. It absorbs more moisture, so you may need a little less flour.

      Reply
  7. Tiffiny

    February 27, 2019 at 10:08 am

    Hi Kara!
    Just came across your recipe and it looks wonderful! Have you ever tried using potato “pearls” instead? The are dehydrated, but in a different form. Slightly butter flavored. I’m thinking because they aren’t as fine as the flakes, I would rehydrate them with the can of evap milk before beating together with the rest of the ingredients. What do you think? Thanks!

    Reply
    • Kara Cook

      March 13, 2019 at 11:46 am

      I actually did try them once but I didn’t like the flavor they added. It’s a personal preference, so you could try them. I would definitely rehydrate them first. Let me know how they turn out for you!

      Reply
  8. Erika

    January 11, 2019 at 1:29 pm

    Don’t make the same mistake I did. I put it in my bread maker on the dough setting and it made a huge mess all inside it. But these were probably the best rolls I have ever made. Great flavor and texture. Will be making these again soon…. without the bread machine. 🙂

    Reply
    • Kara Cook

      March 16, 2019 at 10:08 pm

      Thanks for the warning – that does not sound fun to clean up!

      Reply
  9. R.C.

    November 14, 2018 at 10:26 pm

    Hi Kara! We’ve made your rolls before and they’re absolutely delicious!

    I was wondering how far in advance you can make these? And how would you reheat them?

    Can I make them in glass baking dishes vs. cookie sheets?

    Thanks for your help!

    Reply
    • Kara Cook

      November 16, 2018 at 6:15 am

      So glad you love the rolls! The longest they have ever lasted at my house is two days, and we just heat them up individually in the microwave. If you want to make them ahead and heat the whole pan, I’d undercook them a bit, then when ready to serve, cover the pan with foil and heat in the oven at a low heat. Maybe 250°? And yes, you can definitely bake them in glass pans instead. I’ve baked them in glass 9×13″ pans and it works just fine!

      Reply
  10. Rick

    November 11, 2018 at 8:55 pm

    If you let them rise for hours is it a problem?

    Reply
  11. Sudie Adams

    April 27, 2018 at 12:07 pm

    The picture looks SO good I had to try it.. never made a roll you don’t knead. I added about 8 cups of flour before I could even handle the dough… just had a terrible, runny mess all over my counter!!????
    Finally got enough flour to shape them. Didn’t have any idea how many to divide it into.. would have been nice to put in the recipe.
    Hope they taste good… too much work for me to ever do again, and I’ve baked bread for years!!

    Reply
  12. Fran

    March 6, 2018 at 11:41 am

    Need to know what brand of potato flake to get.

    Reply
  13. Fran

    March 6, 2018 at 8:54 am

    I have looked all over for the potatoe flakes but can’t find any. What kind do I get and what brand. Would love to make some.

    Reply
    • Kara Cook

      March 6, 2018 at 3:56 pm

      Any potato flakes that aren’t seasoned should work. I’ve updated the post with a link to Bob’s Red Mill potato flakes on amazon if you can’t find them locally. I have seen them at my local Walmart.

      Reply
  14. Lhycel

    January 27, 2018 at 5:57 pm

    Hi Kara, Thank you for sharing, I tried it 2x and it’s really gooooooddd!

    Reply
    • Kara Cook

      January 28, 2018 at 9:30 am

      So glad you like them. I’m craving a batch right about now!

      Reply
  15. Fred

    January 15, 2018 at 6:39 pm

    Very good ! Simple recipe . It’s a keeper .

    Reply
    • Kara Cook

      January 16, 2018 at 8:40 pm

      Thanks Fred!

      Reply
  16. Shorouk

    January 5, 2018 at 1:20 am

    Hiii,looks yummy,thank you,kindly u mean the potato flakes is z one from z super market or the fresh one?

    Reply
    • Kara Cook

      January 5, 2018 at 8:46 am

      I use dried potato flakes.

      Reply
  17. QuilterSammy

    November 29, 2017 at 8:36 am

    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”.

    Reply
    • Kara Cook

      January 5, 2018 at 8:55 am

      Thanks so much! My husband and kids would be pretty upset if I lost the recipe, that’s for sure! 😉

      Reply
  18. Kimm

    November 23, 2017 at 8:17 am

    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!!!!

    Reply
    • Patti

      November 23, 2017 at 10:42 am

      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

      Reply
      • Patti

        November 23, 2017 at 10:50 am

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

        Reply
    • Kara Cook

      January 5, 2018 at 8:56 am

      So sorry, Kimm, there was a typo in the instructions. You don’t need to add any more sugar. And no need to knead the dough a second time. I’ve updated the recipe, thanks for pointing out my mistake. 🙂

      Reply
  19. QuilterSammy

    November 20, 2017 at 6:57 am

    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.

    Reply
  20. Dolly

    November 19, 2017 at 1:44 pm

    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????????

    Reply
  21. Lisa

    November 18, 2017 at 12:43 pm

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

    Reply
  22. Tina

    November 16, 2017 at 8:45 pm

    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.

    Reply
  23. Caitlin

    November 15, 2017 at 12:36 pm

    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?

    Reply
    • Kara Cook

      November 16, 2017 at 7:55 am

      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.

      Reply
  24. Sharon Emory

    November 13, 2017 at 4:13 pm

    Is the oil vegetable oil

    Reply
    • Kara Cook

      November 16, 2017 at 7:37 am

      I usually use canola oil, but you can use any oil that is liquid at room temperature.

      Reply
  25. Pat

    November 12, 2017 at 10:17 pm

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

    Reply
    • Kara Cook

      November 16, 2017 at 7:49 am

      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!

      Reply
  26. Jen

    November 4, 2017 at 8:01 pm

    How many rolls are you putting per half sheet pan?

    Reply
    • Kara Cook

      November 7, 2017 at 7:43 am

      I usually fit 3-4 dozen of the round rolls, depending on the size. If I make crescent shapes, I can only fit 12-15 rolls per pan.

      Reply
  27. Pauletta Dove

    December 22, 2016 at 4:47 pm

    Do you use self rising flour?

    Reply
    • Kara

      December 22, 2016 at 8:31 pm

      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. 🙂

      Reply
  28. Anonymous

    April 29, 2014 at 3:09 pm

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

    Reply
    • Kara

      April 30, 2014 at 6:13 am

      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!

      Reply
  29. Susan King

    October 23, 2010 at 8:05 am

    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?

    Reply
    • Kara

      December 18, 2011 at 9:25 pm

      Nope, I use instant yeast as well.

      Reply

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Hi. I’m Kara, and I love to create! I share recipes, DIY tutorials, craft projects, and thrifty home decor. I hope that I can inspire you to create something! Read More…

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