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Home » Bread » Yeast Bread » Vanishing Yeast Rolls

Vanishing Yeast Rolls

March 20, 2019 by Victor @ Taste of Artisan 160 Comments

Two yeast rolls with golden brown tops on a white plate. This is what I consider the ultimate yeast rolls recipe. The rolls come out exceptionally flavorful, very soft, moist and flaky. They are pure perfection. They melt in your mouth and have a tendency to vanish in the blink of an eye, just like those good old Vanishing Oatmeal Cookies. I call these rolls the Vanishing Yeast Rolls. Make sure to make the full batch. They just go.

The challenge with yeast rolls

I have a few yeast roll recipes that I like but none of them is perfect. My favorite rolls would often lack that moist, airy crumb and flakiness I was looking for. Or they would be fine inside but pale and unattractive on the top. I've been experimenting with different flours and dough hydration, but with mixed results.

A top down view of a baking pan full of golden brown topped yeast rolls in a baking pan.

The solution

Then, I once had to make a double batch for a larger party and used a 10 x 14 inch rectangular cake pan for baking. I divided the dough into 15 pieces and arranged the dough balls into 5 rows of 3. The rolls came out bigger and tasted almost how I wanted. It suddenly struck me: smaller yeast rolls dry out faster during baking and lose their softness and moisture. It's common sense, but somehow it was eluding me. I think the reason was that I was trying to get them perfect on the inside as well as those beautifully browned tops. Striking the balance between the two is what I think led to mixed results.

Angle view of a baking pan full of golden brown topped yeast rolls in a baking pan.

Some additional experimentation suggested that I should drop hydration a little as it interfered with getting perfectly browned tops. But this did not interfere with getting the crumb soft and moist as the size of the rolls was twice as big now.

Baking pan placement was another contributing factor to getting optimum results. I can never get perfectly browned tops in my oven if I bake on the middle rack, as many recipes advise. When I bake on the top rack I get exactly what I am looking for.

View at an angle of golden tops of yeast rolls in a baking pan.

These yeast rolls are best served fresh, but they will stay moist and soft for 2-3 days. Just make sure you keep them in a tightly closed container.

Two hands pulling two yeast rolls apart, flaky dough visible.

Two hands pulling two yeast rolls apart, flaky dough visible.

Vanishing Yeast Rolls

The best rolls, period. They will keep fresh for up to 2-3 days in a tightly closed container. You may want to toast them for best results. If you decided to scale down the recipe, make sure to use a proportionately smaller cake pan to keep the size of the rolls unchanged.
4.90 from 39 votes
Print Pin Rate
Course: dinner
Cuisine: American
Keyword: dinner rolls, yeast rolls
Prep Time: 10 minutes
Cook Time: 25 minutes
Resting, rising and proofing: 2 hours 20 minutes
Total Time: 2 hours 55 minutes
Servings: 15 rolls
Calories: 230kcal
Author: Victor

Ingredients

For the dough:

  • 6 cups all-purpose flour (900 g; King Arthur all-purpose flour recommended)
  • 2 1/3 cups water (520 g; see note 1)
  • 1/4 cup sugar (50 g)
  • 2 tsp kosher salt (10 g)
  • 2 tsp lemon juice
  • 4 Tbsp vegetable oil
  • 4 tsp rapid rise yeast (18 g; see note 2)

For the egg wash:

  • 1 egg
  • 1 tsp water (or milk)

Instructions

  • Mix all of the dough ingredients in a large bowl, cover and let the dough rest for 5 minutes.
  • Knead the dough by hand right in the bowl for about 2-3 minutes. The dough should be soft slightly tacky, but not not sticky. If the dough is sticky, let it rest for another 10 minutes and then knead again for 1-2 minutes. As the flour in the dough absorbs more water the stickiness will go away. Cover the bowl with a damp kitchen towel or saran wrap and place in warm place for 1.5 hours to rise. The dough needs to double in size. If not, let it continue to rise until it does.
  • Divide the dough into 15 equal pieces. Shape each piece into a ball. Some flour can be added in this step if the dough is too sticky, but normally this is not needed. Grease your palms with soft butter and butter each dough ball. This will allow better separation of the yeast rolls after they are baked and help with browning.
  • Place the dough balls in a well-greased 10 x 14 inch cake pan, arranging them into 5 rows of 3. Cover the pan with a damp towel or saran wrap and proof for 40 minutes in warm place
  • Preheat oven to 375F.
  • Whisk one whole egg with a teaspoon of cold water or milk until well blended. Brush the tops of the dough balls with a light, even coat of egg wash.
  • Place the pan in the oven and bake for 25-27 minutes until golden brown.
  • Serve and enjoy!

Notes

Note 1 - you can use warm (about 80F - 90F) water which will result in a quicker rise; however, longer rise will result in better flavor development. There is a bit of a trade off there. If you are too worried about the dough not rising in time and such, it makes sense to use warm water.
Note 2 - this recipe is designed for rapid rise (also known as instant or bread machine) yeast. Traditional (or active dry as it was formerly marketed) yeast has a larger granule and needs to be dissolved in water before using, while rapid rise yeast has a finer texture and can be mixed right into dry ingredients. You can use traditional yeast, but it needs to be first dissolved in warm water (about 100F - 105F) with a little bit of sugar. Let it sit for about 10 minutes until you see foam formed on top. At this point the yeast is ready to be used.

Nutrition

Calories: 230kcal | Carbohydrates: 41g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 317mg | Potassium: 57mg | Fiber: 1g | Sugar: 3g | Vitamin A: 15IU | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 2.4mg

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    Recipe Rating




     

  1. Carrie

    February 09, 2023 at 3:20 am

    Thank you, thank you, thank you! These are as close to my Mother in Law's rolls that I have found. I had 3 different recipes that didn't all quite line up. When I saw the picture of these, I had to try them. They are perfect! The picture of the rolls tearing apart is exactly what they looked like. I squealed when I saw the strings of bread as the rolls tore apart. That with the crispy bottoms and sides, my husband is a happy man. <3

    Reply
    • Victor @ Taste of Artisan

      February 09, 2023 at 4:29 pm

      So happy you liked my recipe, Carrie. I love these rolls; everyone who tastes them immediately asks for the recipe... LOL I don't blame them, these are my favorite rolls and nothing comes close as far as I am concerned. This dough makes excellent subs, just shape it as logs and bake at 375F, I bake with convection. Make sure to space them out that way you will get nice browning on the sides and thin, crispy crust.

      Reply
  2. Michelle

    December 28, 2022 at 10:18 pm

    I've been making these for a couple of years now, and they always turn out amazing!! I did make one small tweak...I replace 1/3 cup of water with 1/3 cup Jack Daniels. All 24 disappeared at Christmas within minutes. Thanks so much for sharing your recipe!!

    Reply
    • Victor @ Taste of Artisan

      December 31, 2022 at 5:51 pm

      You are very welcome. We love making these during holidays, always go so fast. Thanks for the tip, sounds interesting. One time recently, I shaped these into 4 12-14" subs and baked at 375F with some steam for 10 min and 350F with convection for 10 min. This made fantastic, crispy sub bread that was way better than Subway. I hollowed them out and stuffed with chopped sausage and Ceasar salad. Delicous.

      Reply
  3. Janice

    August 21, 2022 at 7:23 am

    Hi Victor,
    I have to say I am a huge bread lover, but these rolls really blew me away!
    I made a batch of these and shaped them into slightly larger-sized buns, and they were amazing as hamburger buns. They have a much richer flavor, similar to croissants, and a much fluffier texture.
    So yummy and definitely a new family favorite!
    Thank you so much for this recipe!

    Reply
    • Victor @ Taste of Artisan

      August 21, 2022 at 2:25 pm

      Glad to hear it. Enjoy!!!

      Reply
  4. Jasmine

    August 16, 2022 at 8:15 pm

    These rolls were absolutely delicious, the best rolls I have ever had. They are slightly sweet, buttery, slightly crunchy on the outside, and super soft and fluffy on the inside! They were also very easy, simple, and quick to make. And they definitely live up to the name, “vanishing yeast rolls”. My family and I ate them all within a few hours. Thank you so much for this wonderful recipe!

    Reply
    • Victor @ Taste of Artisan

      August 17, 2022 at 12:24 am

      You are very welcome. Enjoy!

      Reply
  5. Elaine Barron

    July 17, 2022 at 5:06 pm

    •Is it possible to make these rolls a few days in advance, freeze them in the pan after they cool, and hen defrost day of & reheat briefly before serving?
    •My son-in-law made these & they were yummy!
    •what is the ideal water temp (with the rapid rise yeast)?
    •is there a different result with using either water or milk with the egg wash?
    Thanks!

    Reply
    • Victor @ Taste of Artisan

      July 18, 2022 at 8:50 pm

      Elaine, I always make fresh so I can't really comment on freezing these rolls. I suppose you could.

      There is no ideal water temperature. Warmer - around 85F - will give a quicker rise. Slower rise results in better flavor. Room temp water will be good.

      I like using milk with egg wash as it gives better color.

      Happy baking!

      Reply
  6. Vera

    May 27, 2022 at 12:10 am

    Victor, will King Arthur Gluten Free Bread and Pizza Flour work?

    Reply
    • Victor @ Taste of Artisan

      May 28, 2022 at 1:35 pm

      Hi Vera, never tried it so can't comment on that from my own experience.

      Reply
  7. Paula

    March 25, 2022 at 10:51 pm

    How come you don't use bread flour?

    Reply
    • Victor @ Taste of Artisan

      March 26, 2022 at 3:07 am

      Generally speaking, you can use either AP or bread flour. I use both interchangeably, mostly King Arthur. I do not see much of a difference.

      Reply
  8. Bob

    December 28, 2021 at 4:41 pm

    (replying to your reply, but the actual "reply" button wsan't working for me)
    Thanks for the long reply, Victor. You were right. The dough was too soft, however, I baked them up anyway. My daughter who is allergic to dairy (which is why this recipe is perfect for us) loves very soft, almost gluey rolls. She was in heaven. Says to make it this way every time. However, next batch I will follow directions to the letter and try to get them up to standard. Thanks for taking so much time with all our baking mistakes! BTW, my organic APF from Costco weighs in at about 120 per cup!

    Reply
    • Victor @ Taste of Artisan

      December 28, 2021 at 5:27 pm

      You are very welcome, Bob. Yeah, flours (their hydration) can differ quite dramatically as your example proves so it's always best to weigh the ingredients. Millers typically target 14% moisture or less in their flour but there isn't a standard percentage that everyone targets so it will vary from flour to flour and from mill to mill. Fresh flour will have more moisture in it. Less fresh flour will have less moisture in it. How the flour is stored will also impact the moisture level in it. Ambient RH level may impact the flour too, during storage and even during baking. I know some bakers from very humid areas who have to adjust every baked good recipe to account for ambient humidity.

      Reply
  9. bob

    December 26, 2021 at 11:05 pm

    Yea...having trouble with the 900 gms of flour. My calculations say 750 for 6 cups of all purpose flour. So I did 750 and it was super hard and dry. Added another quarter cup of water, then one more.... will see how it all works out. Not sure where the 900 comes from...a different type of flour?

    Reply
    • Victor @ Taste of Artisan

      December 27, 2021 at 3:14 am

      Hi Bob,

      I developed this recipe in grams and originally posted it as such but it raised a storm of requests to convert it to cups and spoons which I reluctantly did. There is a reason why bakers use baker's percentages and not cups and spoons. Imperial measures (cups and spoons) are extremely imprecise for baking where even small deviations can make a big difference. Everything was measured several times using King Arthur flour. I get about 150g per cup using the 'scoop and swipe' method. My original recipe in grams works perfectly fine, I make it 4-6 times a year and have done this for many years so it works. Water and lemon juice work out to about 59% hydration plus the 1/4 cup oil will make an equivalent of about 65% hydration roughly... nothing extraordinary here, many bread recipes use similar hydration, some pizza dough. My favorite challah recipe has an even lower dough hydration.

      Water and lemon juice with 750g of flour will give you 71% hydration (that's before adding oil which will soften the dough further), to give you a reference, my baguette dough uses 72% hydration (before adding honey) and even then some of my readers have found the dough to be a little too wet for their comfort.

      What I am trying to say is that there is something else at play here. With 750g of flour with oil added your dough should be very, very soft, too soft for these rolls. You can make bread with it, I like high hydration dough for bread but not for these rolls. If your dough with 750g of flour is super hard and dry... I am very puzzled. It should not be happening. It could be the flour. Maybe the water... is your water low hydration by any chance? Just kidding;)

      Good luck, I hope it works out. Happy holidays!

      P.S. I have two other recipes for dinner rolls, love them. One is called Ukrainian pampushki. Skip the garlic sauce, just the rolls. Those are really good. The other one, Rustic Yeast Rolls, is also a very good one. They use a similar hydration though... typical for dinner rolls.

      Reply
    • Laura Aronson

      February 10, 2023 at 8:05 pm

      Hi, not sure how fast you’ll be able to respond, but I’m making these rolls and the dough won’t form into a ball. I keep adding a few tablespoons of flour, let it sit about 20 minutes and try kneading again. Just not sure what to do at this point. Thanks

      Reply
      • Victor @ Taste of Artisan

        February 10, 2023 at 10:44 pm

        It should come together and be slightly tacky, but not sticky. It's always best to weigh out the ingredients, I've never had problems when weighing out. Flour can have more or less moisture depending on freshness, storage, etc. Anyway, add more flour little by little if its too wet, until it comes together and becomes slightly tacky to touch. Good luck.

  10. Becky simpson

    December 24, 2021 at 1:14 pm

    After 600g flour my dough had pulled away from the sides of the mixer. I stopped there with the flour. Will update if it affects the outcome. First time making these rolls, but I make a lot of bread.

    Reply
    • Victor @ Taste of Artisan

      December 24, 2021 at 2:14 pm

      Becky, at 600g flour you are looking at 86% hydration, too high for this type of bread, may be hard to work with later and the final shape may not be as expected. But I am curious to see how they turn out. Perhaps you can send me a picture afterwards. Good luck!

      Reply
  11. Laurie McCoy

    December 21, 2021 at 10:45 pm

    Best I have ever had. I used Redmond’s sea salt and would add just a pinch more. Melted on my mouth. Thank you! Just fabulous!

    Reply
    • Victor @ Taste of Artisan

      December 22, 2021 at 12:24 am

      You are very welcome. Thank you for your feedback. Enjoy! Try my other recipes, I am sure you will find something else to your liking.

      Reply
  12. Laurie McCoy

    December 21, 2021 at 10:39 pm

    Seriously velvet to my tongue. Best I have ever made. I used Redmond all natural sea salt, and I would add just a pinch more. Crumb, texture, stretchy, soft, fluffy interior, thin crisp top. Lofty rolls.
    I won’t make them any other way ever again! Wonderful.

    Reply
  13. Laurie A

    November 27, 2021 at 12:55 am

    I just made these for Thanksgiving and many asked for the recipe. I'd been looking for a light, flaky yeast roll and these were fantastic. Thank you for sharing. This recipe is a new family favorite!

    Reply
    • Victor @ Taste of Artisan

      November 27, 2021 at 11:33 am

      You are very welcome, Laurie, glad that you like them and thank you for your feedback. Happy baking!

      Reply
  14. Mandi

    November 25, 2021 at 3:13 am

    What accommodations should you make to the recipe if it is raining when you make them? First time bread maker here…

    Reply
    • Victor @ Taste of Artisan

      November 25, 2021 at 4:08 am

      Mandi, I've been baking various breads for over 10 years and have never really felt the need to adjust recipes for humidity. Perhaps it's because I 95% of the time weigh my ingredients and it works well. That said, if you use imperial units of measure, perhaps these adjustments would be more critical. If the air is very humid, I'd suggest dropping the liquid by 2-3%. That's all I'd do as far as the ingredients go. Baking time may need to be increased by a few minutes as baked good don't brown too well at high humidity. When proofing the dough, keep it covered tightly with Saran wrap, that will prevent the humidity getting into the dough. Hope this helps.
      P.S. Don't be afraid to make mistakes. Just start baking and experimenting. You will learn a ton from just doing that. And try my other recipes, like French baguettes. Those are fantastic and many people have had success with them, even novice bakers.

      Reply
  15. Harold Asikyan

    October 10, 2021 at 11:59 am

    Good morning Victor.

    Vanishing buns ,beautiful. Want to make these but got myself in a snag.
    I cant get KAF here it uses 900gr or 150,gr per cup. (6 cups)
    I use weight measures as it gives true results.

    Alternative amount of 6 cups APF is given.

    I use Canadian APF wheat flour and its protien level is near 12-13 %
    Using a 6 cup measure is very differant than a 6 cup measure with other flours
    The weight can very from 120-150 gr per cup using a fill and scrap method.

    Can you make a sugestion.

    Thanks
    Harold

    Reply
    • Victor @ Taste of Artisan

      October 16, 2021 at 2:23 pm

      Hi Harold, I'd recommend weighing your flour, that's the best way. Do not worry about the cups.

      Reply
  16. Mamacita

    March 17, 2021 at 10:50 pm

    The best yeast rolls ever. I made two pans and they did vanish in no time. There was not a one to be found

    Reply
    • Victor @ Taste of Artisan

      March 23, 2021 at 3:28 pm

      Glad to hear that. Happy baking!

      Reply
  17. Kayla

    February 04, 2021 at 9:56 pm

    I made these a few days ago, not a huge hit, quite dense and heavy but if that’s the kind of recipe you’re looking for go for it, I would use these for sliders or to dip into soup, not really something you’d want to eat on it’s own

    Reply
    • Victor @ Taste of Artisan

      February 06, 2021 at 7:16 pm

      Sounds like they were under-fermented and or under-proofed.

      Reply
  18. Robert Garni

    February 01, 2021 at 3:40 am

    I am hoping you (or one of your talented readers) can help me re recreate a loaf of bread I used to be served at a litlle restaurant in Maine (Peter Ott's Tavern in Camden, Maine) in the 1970s. It was simply a homemade bread loaf, but what set it apart was its cottony soft interior. Your photos of these pull-apart dinner rolls were the first time I have seen in photographs something close tomwhatvI am trying to describe (see below).I have used the keywords "cottony," "pillowy," "fluffy," and all manner of variants thereof. As I went back through my mental library, I try to find comparisons. The closest I could get was the inside of a billowy dinner roll.

    To that end, I started looking at dinner roll recipes and found yourphoto that partially captures the quality I am seeking. I say "partially" only because, as I remember, the interior of the bread was pillowy soft but perhaps a bit more cottony (maybe drier?) than the photo. But this photo gets closest to what I am looking to recreate.

    As I recall, the exterior was harder and buttery yet similar to a regular bread crust, not a sourdough or ciabatta in its toughness. And once again, the interior had zero chew. It was almost melt-in-your-mouth in its softness. If I had to guess, the interior had no butter and no egg. As for water versus milk, I am of two minds, so I hope I have described this loaf well enough that an expert might be able to point me in the right direction. As a last parting thought, the loaf felt homemade yet not artisinal.

    I was wondering, if you or anyone reading this might be able to offer any insights?

    From all you say, she seems to be the perfect person to ask. If she has any educational references or books I coould consult, please ask her to feel free to suggest.

    I cannot thank you for any help you might offer. My deepest appreciation in advance fir helping me to recreate a childhood memory.

    Robert Garni
    [email protected]

    Reply
    • Victor @ Taste of Artisan

      July 03, 2021 at 5:41 pm

      Hello Robert, my apologies for the delay in my response. Let me see what I can think of or dig up. Was that loaf shaped like a batard or was it a bread pan bread? Fluffy, no chew bread seems to me like a very well machine-kneaded bread. Machine kneading breaks gluten structure. As for the recipe that may come close to that, I think may have something to share, let me look into that. If someone knows, please chime in.

      Reply
    • Steve in Warren, MI

      July 13, 2021 at 11:13 pm

      Try "Japanese milk bread"...

      Reply
  19. Beth

    January 29, 2021 at 11:51 pm

    Not sure about your conversion of 2 1/3 cups water = 520 g.
    If the cup size is US, then 1 cup = 237 ml, and therefore 2 1/3 cups water = 553 ml.
    I'm in Australia and about to try making your Vanishing Yeast Rolls and also your Baguettes - thanks for the fantastic instructions with photos.

    Reply
    • Victor @ Taste of Artisan

      February 02, 2021 at 2:21 pm

      Exactly the reason why weighing ingredients in baking is the preferred method.

      Reply
  20. Angela MS

    December 14, 2020 at 3:42 am

    I baked 2 different yeast rolls following 2 recipes today. Your recipe was less sweet, correct? The rolls seem to be a true dinner roll accompaniment to a meal? I did use buttermilk if that makes a difference. They turned out beautiful! (The other rolls were yeasty and sweet, but delicious, and contained buttermilk also. They reminded me of a pastry or a sweet breakfast roll.)

    Reply
  21. Angela MS

    December 14, 2020 at 3:33 am

    Oh, I did use buttermilk that I needed to use up if that matters.

    Reply
  22. Angela MS

    December 14, 2020 at 3:30 am

    I baked 2 different yeast roll batches using 2 recipes in the same day. I want to be sure that I followed your recipe correctly. These are more like dinner rolls to accompany a meal and not as sweet, correct? They turned out beautiful! (The others were yeasty and sweet, but delish, so reminded me of a pastry or breakfast food.)

    Reply
    • Victor @ Taste of Artisan

      December 14, 2020 at 5:16 am

      Hi Angela, correct, these are dinner rolls, not sweet rolls.

      Reply
  23. Betty

    December 07, 2020 at 6:25 pm

    Can I use milk instead of water

    Reply
    • Victor @ Taste of Artisan

      December 08, 2020 at 8:20 pm

      Yes, you can.

      Reply
  24. Frances

    November 21, 2020 at 4:56 pm

    They are delicious. Easy to make. Your notes and explanations helped me out a lot. Not only for this recipe but for other bread recipes I was having problems with the finished product. Great rolls!

    Reply
  25. Sam

    November 20, 2020 at 11:45 pm

    I never wake up active dry yeast. I mix it in with everything else (cold water at that) and my bread turns out just the same as if I mix yest with warm water first - it just takes longer. I like to make my yeast work hard.

    Reply
  26. Brian Trommater

    November 18, 2020 at 10:23 pm

    I been making these for years now. Best ever! I use to struggle with dinner rolls for some reason until I found this one. Perfect ever time. Thanks.

    Reply
    • Victor @ Taste of Artisan

      November 19, 2020 at 1:25 am

      You are very welcome, Brian. Happy baking!

      Reply
  27. Jerri Schaeffer

    November 16, 2020 at 12:32 am

    I want to bring out a more prevalent yeast flavor. I have read that a cool rise helps. What temp is a cool rise? Is there a yeast that is better to use for a stronger flavor? Thank you gif your time!

    Reply
    • Victor @ Taste of Artisan

      November 16, 2020 at 9:57 pm

      Jerri, I've always thought that 'yeasty' flavor was the result of too much yeast/too quick fermentaiton time. It certainly has been my observation. Fresh yeast also gives rolls a more 'yeasty' flavor. To answer your question, cool rise is anything above 38F and below 68F I would say. It really depends. In your application, I'd say 65F - 68F is a good range to try.

      Reply
  28. Jerri Schaeffer

    November 15, 2020 at 1:34 pm

    Do I understand that you do not activate yeast in warm water first, but put all ingredients together ??

    Reply
    • Victor @ Taste of Artisan

      November 15, 2020 at 1:49 pm

      Correct, see Note 2. This is when using instant/rapid rise yeast.

      Reply
  29. Bek

    October 27, 2020 at 1:46 pm

    would this dough be okay to refrigerate overnight then form and rise before baking? I do every dish for thanksgiving myself and I need to manage my time wisely lol

    Reply
    • Victor @ Taste of Artisan

      October 31, 2020 at 6:46 pm

      It will be totally fine. Let it rise until it about doubles in size, at least 1/5 times, then refrigerate. Cold regarding will only make them more flavorful. If you just mix and put in the fridge right away the dough may not rise at all, especially if the fridge is too cold, below 36F-38F. I make French baguettes like that.

      Reply
  30. Deena

    October 11, 2020 at 1:18 am

    I have looked all over for these rolls, going to try yr recipe tomorrow, can’t wait to taste

    Reply
    • Victor @ Taste of Artisan

      October 11, 2020 at 12:37 pm

      Let me know how they turn out. Happy baking!

      Reply
      • Deena

        October 11, 2020 at 2:41 pm

        Can I use active yeast instead of rapid rise?can I use active yeast instead of rapid rise

      • Victor @ Taste of Artisan

        October 11, 2020 at 6:04 pm

        Deena, yes you can. See note #2 in the recipe. Traditional and active dry are the same. Rapid rise is also known as instant yeast.

  31. Melinda

    September 06, 2020 at 9:45 pm

    These were fabulous! I did not have the correct pan size so I made 16 rolls and put them in two 9" round cake pans. They turned out beautifully. Since there are only two of us eating these delicious rolls I froze the remaining rolls. I take them out and let them thaw at room temperature when we want to have them with dinner. Perfect!

    Reply
  32. Melinda

    August 20, 2020 at 9:27 pm

    This is my first time making these rolls. I do not have a 10"x14" pan. I have a 9"x13, a 12"x8" and a 7.5"x12" that flares out quite a bit as it goes up. When I figured the volume the closest that I can come is two 9" rounds. I'm thinking of making 16 rolls and just dividing equally between two rounds. Would you suggest the two 9" rounds?

    I've made your french bread several times now and it is the best I've eaten outside of France!

    Reply
    • Victor @ Taste of Artisan

      September 08, 2020 at 9:31 pm

      Hi Melinda, my apologies for the delay with the response. If you are still looking for an answer, I would go with the 9x12 inch pan, it's very close to the 10x14 inch one. They may 'come out' of the pan a little more but that shouldn't be a problem. Glad to hear that you liked my baguette recipe. Happy baking!

      Reply
  33. Paula

    April 15, 2020 at 5:43 pm

    I've made these at least a dozen times over the past years. This is my go-to recipe for yeast rolls.

    Reply
  34. Todd

    April 12, 2020 at 10:24 pm

    Delish! I made these for Easter and they were a hit.

    Reply
    • Victor @ Taste of Artisan

      April 12, 2020 at 10:48 pm

      Thanks for your feedback, Todd. Do try my other recipes, lot's of good stuff here and my other blog - cravingtasty.com. Happy baking!

      Reply
  35. Cathy

    April 12, 2020 at 4:30 pm

    These are the rolls I remember my mother making when I was little (in the 60’s) very delicious 😋

    Reply
    • Victor @ Taste of Artisan

      April 12, 2020 at 4:32 pm

      Thank you, Cathy. Happy baking!

      Reply
  36. Katherine Dunn

    February 08, 2020 at 10:32 pm

    Very tasty! I substituted the 1 tsp white vinegar for the 2 tsp lemon juice. I also weighed the ingredients. Weighing was a first for me. It wasn't too much different. I try without weighing next time just to see how much different it is. My family and I enjoyed them very much. This is a keeer!

    Reply
  37. Kiyo

    February 03, 2020 at 4:43 pm

    Aloha Victor! May I confirm that you bake the rolls on the upper third rack of the oven rather than in the middle? Mahalo, Kiyo

    Reply
    • Victor @ Taste of Artisan

      February 03, 2020 at 4:55 pm

      Aloha! Yes, I bake these rolls in the upper part of the oven. I get better browning on the top this way.

      Reply
  38. Peggy Lou

    December 19, 2019 at 4:48 am

    Dear Victor, I love this recipe. It made excellent hot rolls for a family dinner. My kids tell me I should have a cooking blog, but after I read all of the comments below, I remember why I never share recipes. I can teach people to cook if they are with me, but most folks are too inventive if they are reading a recipe and then, fuss at me when the food turns out different from mine. You have the patience of a saint!

    Reply
    • Victor @ Taste of Artisan

      December 19, 2019 at 11:43 pm

      Thank you for the kind words, Peggy. A chef I worked with many years ago once said that if he taught 10 people how to make a dish, he'd get 10 different results. We are all unique and our cooking reflects that. It's way more fun that way but makes it hard to teach as you pointed out. Still, I love to cook and love to share my recipes...

      Reply
  39. Melanie

    November 26, 2019 at 3:25 pm

    I've never made rolls without eggs or milk so I'm surprised this is all of the ingredients. Can the dough be mixed in a bread machine first?

    Reply
    • Victor @ Taste of Artisan

      November 26, 2019 at 4:18 pm

      There are many different ways to make rolls, this is just another way to make them. I don't own a bread machine, never used one, so I can't provide an informed answer to your question. That said, I don't see why one couldn't mix dough in a bread machine since it has a mixing function.

      Reply
  40. Corinne

    November 26, 2019 at 1:55 pm

    My husband’s grandmother made the tallest, airiest yeast rolls — they were a highlight of every holiday meal or family gathering. The family has been trying to replicate her rolls for over 20 years. Guess who finally won? Thanks, Victor! (Thanks, too, for the weight measurements. Our grandmas had decades of daily baking experience and could adjust a recipe by feel. We casual bakers need a bit more precision to get those great results.)

    Reply
    • Victor @ Taste of Artisan

      November 26, 2019 at 2:08 pm

      You are very welcome, Corinne. So glad that your family liked my recipe.

      Reply
  41. Trisan

    November 20, 2019 at 12:53 pm

    Definitely my go to roll recipe from now on! I've been trying to replicate rolls my mother made as a child. This is the closest I've come ever! Im going to use potato water in my next batch... hopefully I won't ruin the outcome.
    Thank you for sharing this recipe!

    Reply
    • Victor @ Taste of Artisan

      November 20, 2019 at 1:16 pm

      You are very welcome, Trisan. Thank you for your feedback and the kind words.

      Reply
  42. Sharon Neal

    August 12, 2019 at 1:29 pm

    Can a person use whole wheat flour in this recipe?

    Reply
    • Victor @ Taste of Artisan

      August 17, 2019 at 5:20 pm

      Yes, you could, but I recommend a 50/50 blend for WWF and white flour.

      Reply
  43. Sandra Baseio

    December 23, 2018 at 12:47 pm

    I loved that!! Onr of the best rolls I ever made!

    Reply
  44. Carol

    November 26, 2018 at 9:15 pm

    What effect would adding a couple tbs of vital gluten have? I normally use just my normal inexpensive flour to make my rolls so add it but since I will be trying this with flour you suggest, I’m wondering if it would add or detract from finished rolls?

    Reply
    • victor

      November 27, 2018 at 11:28 am

      Carol, by adding vital gluten what you are doing is creating bread flour, which has higher gluten content. It gives the buns a chewier texture. I have never tried this method though as I buy my flour from a bakery supplier in bulk, which is quite inexpensive. Bread flour is about 12.5% gluten, so you will need to find gluten/content content of your four and add a necessary amount of vital gluten to it accordingly.

      Reply
  45. Elaine Davis

    July 11, 2018 at 3:00 pm

    Can you use bread flour in this recipe ?

    Reply
    • victor

      July 11, 2018 at 5:47 pm

      Yes, you can use use bread flour. I actually like using it as it gives buns a chewier texture.

      Reply
  46. Winter

    June 25, 2018 at 3:39 pm

    Hello, I made these yesterday and they tasted delicious, however, when they proofed the first time, the dough was HUGE! More than double in size as it popped the plastic wrap off my largest bowl. The second proof was just the same, so I ended up with gigantic rolls. I used the rapid rise yeast, KA flour and proofed in the oven with the light on, as recommended. Also, I live in Denver, so high altitude here. Is this normal and are there adjustments for altitude? Thanks!

    Reply
    • victor

      June 26, 2018 at 11:41 am

      Interesting, thanks for sharing. I don't any experience baking at high altitudes so can't really help here but I hope someone who does will chime in.

      Reply
  47. jen

    April 01, 2018 at 1:18 pm

    Worried that when I brush the tops with the egg wash they will deflate? Have had it happen before and ruined a nice batch of rolls. (not with this recipe) What if I skip the egg wash all together? Mine are about ready to bake and look and smell fabulous!

    Reply
    • Halley

      November 11, 2019 at 12:45 am

      Your rolls will be fine! The egg wash just gives a nice color!

      Reply
  48. Jayden

    March 31, 2018 at 4:58 pm

    Has anyone made the dough the night before and let it raise in the fridge over night? What do you think?

    Reply
    • jen

      April 01, 2018 at 1:20 pm

      I’ll bet you could...might get a chewier dough though? I might try that when I have more time. I’d do it at the last rise so you can bring them to room temp and pop them right in the oven.

      Reply
  49. Val

    December 30, 2017 at 5:00 pm

    Thank you! Love the recipe.

    Reply
  50. Val

    December 29, 2017 at 1:50 am

    This is my go-to recipe for rolls now. We’ve had it both Thanksgiving and Christmas. I have some family coming for New Years who have a gluten sensitivity. Would you happen to know if I can substitute Caputo 00 flour for the KA AP? Or is it more complicated than that?

    Reply
    • victor

      December 29, 2017 at 2:03 am

      Glad to hear that you liked my recipe. You certainly can try using Tipo 00 flour but I have not tested with it. It's pretty close to AP, just ground more finely and usually contains less protein.

      Reply
  51. Val

    November 20, 2017 at 1:47 pm

    The egg doesn't go into the dough but rather just used for the egg wash at the end correct? The first step in the instructions is incorrect.

    Reply
    • victor

      November 20, 2017 at 2:18 pm

      Correct, the egg is for the egg wash only. Thanks for the correction in the first step - should say all except the egg wash.

      Reply
  52. Kelly

    November 20, 2017 at 2:23 pm

    Thanks for this recipe! I’ve made twice and am preparing two batches for Thanksgiving. I absolutely recommend using a scale for the measurements (along with any bread/baking!). It’s essential and gives me some peace of mind when testing new recipes. Thanks again!

    Reply
    • victor

      November 20, 2017 at 2:26 pm

      Glad to hear that, Kelly. You are very welcome! This has been my go-to recipe for years. I've tried other ones, some were very good, but I keep coming back to this one. I can't explain it but there is something special about it.

      Reply
  53. Jeff

    November 17, 2017 at 8:40 pm

    I believe this is the recipe i’ve Been looking for? I fixed this about a week ago and threw the whole thing in the trash. I sent away for a food scale...made a second batch today, measured out everything....now for my mistakes...I didn’t warm the water when mixing with the dry ingredients, I did’t have veg. oil since we seldom use it...the rolls took a long time for the initial raise, but they did raise...the profing raise proved my rolls were going to be “ heavy”. Which they were...don’t get me wrong they were good, but the third time will be a charm, as I will correct my mistakes and add a little potato liquid in place of some of the water...this should give me the light consistency I am looking for in a good dinner roll.

    Reply
  54. sue

    November 13, 2017 at 7:27 pm

    Can these be made the day before needed? partially? your suggestions, please.

    Reply
    • victor

      November 13, 2017 at 8:49 pm

      You can cold retard the final proofing in a fridge overnight, then bake straight from the fridge in the morning. Or bake the day before, let cool to room temperature, then wrap with a Saran wrap.

      Reply
  55. Tracy Sabb

    October 25, 2017 at 9:23 pm

    Is there a substitute for the lemon juice, i'm allergic to all citrus fruits so no lemon juice.

    Reply
    • victor

      October 26, 2017 at 6:11 am

      Yes, you can use white vinegar or white wine. Use half the amount of lemon juice.

      Reply
      • SC Ravitz

        May 10, 2020 at 12:05 pm

        I made these wonderful rolls a few weeks ago and they were perfect. What do you think about folding in some brown sugar/cinnamon/raisins for a light fluffy cinnamon bun. I’ve tried several of the swirled recipes and don’t care for the structure of the final dough, but these seem perfect for that purpose.

      • Victor @ Taste of Artisan

        May 10, 2020 at 8:51 pm

        Hi, I haven't tried making cinnamon rolls with this recipe but I don't see why it wouldn't work. I have a favorite cinnamon roll recipe though, a really good one, I will post it in the near future.

  56. Darryl Anne McClellan

    July 29, 2017 at 3:13 pm

    THANK YOU, PAMELA, FOR THE USA MEASUREMENT CONVERSION.
    .

    Reply
  57. Nata

    June 13, 2017 at 11:51 pm

    I just today found your website.Your photos are fabulous and the recipes look tempting.

    Reply
    • victor

      June 14, 2017 at 12:47 am

      Thank you for the kind words, Nata.

      Reply
  58. Susan

    May 01, 2017 at 6:23 pm

    Hi, Victor! I'm dying to try these! My Wolf range has a "proof" setting. Would that work for this recipe? Thank you in advance. PS I just stumbled across you blog and have found so many recipes to try already!

    Reply
    • victor

      May 02, 2017 at 3:01 pm

      Hi Susan, the proof mode is a mode whereby a 'warm' temp is maintained in the oven to allow for yeast-leavened dough to rise, similar to turning oven light on which will maintain a temp of about 85F. Yes, it will work for this and any other recipe that requires dough proofing. Hope you like the results.

      Reply
  59. Kim

    February 23, 2017 at 1:52 am

    Hi
    It's delicious. Thank you!

    Reply
  60. Pat Eden

    January 26, 2017 at 1:51 am

    Is it possible to get this converted to cups and teaspoon measurements. I tried to convert it according to my printout and it never even rose. I don't have a scales so I am lost . If you can, can you send t to my email address below?

    Reply
    • victor

      January 26, 2017 at 8:43 am

      Hello Pat,

      I explained why I don't recommend using US measurements for this recipe, but if you insist, I provided the measurements in one of my comments above. They worked for some who tried.

      Now, the problem with rising is a different issue. I think it may be related to the yeast. If you are using active dry yeast, the one with larger granules, it needs to be activated first. If you are using instant dry yeast, also called bread machine yeast, it can be mixed in dry as is. I made a clarification in the recipe. It can also be the ambient temperature. Make sure the dough is rising in a warm room. You can also place the bowl in a cold oven with the light on. It will provide a warm enough environment.

      Reply
      • Pat Eden

        January 26, 2017 at 8:13 pm

        Thank you. I had set the bowl on top of the oven as I was using it, never thought about putting it inside the oven with the light on. I will try that. Yes I got the measurtements from a response to Sam!

    • Kim

      June 13, 2018 at 10:27 pm

      Hi Sam. Here’s the measurements.
      6 cups all purpose flour
      2 1/4 cups water
      4 tablespoons sugar
      2 teaspoon kosher salt
      2 teaspoons lemon juice
      4 tablespoons vegetable oil
      4 teaspoons active dry yeast
      1 egg and 1 teaspoon water or milk for egg wash.

      Reply
  61. gina

    January 23, 2017 at 7:12 am

    delicious!

    Reply
  62. Judith

    December 23, 2016 at 1:21 pm

    I don't know how to measure in grams. Can you tell me the conversion into cups, ozs., etc.
    Also, do you have to use an egg wash?

    Reply
    • victor

      December 23, 2016 at 2:58 pm

      The conversion has already been posted a few comments up. This method is imprecise but it worked for some. The egg wash is not required, but the tops will look much better with it.

      Reply
  63. Bonnie

    December 21, 2016 at 11:26 pm

    Plz put the amounts in English like ounces and cups ,teaspoon, and tablespoons not in grams. I do know what the g stands for but I need it in English plz

    Reply
    • victor

      December 22, 2016 at 7:58 am

      Grams are in English. Every kitchen scale sold in the US and Canada has both grams and ounces, so you should be just fine. I find grams a lot easier to use too. Say, 10 grams of Kosher salt in this recipe is 0.35274 ounces. For small home recipes ounces are less precise. Most of the bread baking books (American) I have show measures in grams for this very reason.

      If you insist on using ounces, you can use an online conversion calculator to convert the rest of the metric measures.

      Reply
  64. Evelyn Masiello

    December 10, 2016 at 7:26 pm

    I just love this recipe it remembered me of Sunday dinners in my youth. I would have just liked if you would have use cup/Tbsp/tsp. Thanks for sharing your recipe, this is going to be my go to dinner rolls from now on. ( once I figure out the amounts.)

    Reply
    • victor

      December 10, 2016 at 7:31 pm

      Thank you for your feedback, Evelyn. Some recipes like precision and this is one of them. I, and a few others, tried cups and spoons but the results were all over the place. If you want them perfect, you have to be precise. That's the reason bread recipes use bakers percentages and measure ingredients in grams or ounces. Just get a cheap kitchen scale if you don't have one and you won't be using cups and spoons again. It's much easier and much more precise.

      Reply
  65. Clair

    December 10, 2016 at 3:01 pm

    hi!

    I am busy making these rolls right now... am concerned that the dough is not rising. leaving them for a while longer to give them a chance. Kneaded them well first time round .

    I am particularly wondering why you don't call for the water to be warmed for the yeast? I am new to breakmaking so am still learning, some recipes calling for warm water and some not... this one even just adds everything in altogether... another difference... so I am not too sure where i might be going wrong here.

    Reply
    • victor

      December 10, 2016 at 6:46 pm

      Traditional yeast requires activating it with warm water or milk. Quick rise or bread machine yeast has a higher yeast cell count and does not need activation. You can use this yeast with cold water and mix everything together. The approach depends on what kind of dry yeast you are using. With cold water the dough rises slower, but develops better flavors. If you want the dough to rise faster, regardless of the yeast you are using, placing the bowl in a warm place helps. I like using a cold oven with the oven light on. This will create a warm environment that expedites yeast activity.

      Reply
  66. Clair

    December 09, 2016 at 11:12 am

    Can these be frozen before baking?

    Reply
    • victor

      December 10, 2016 at 6:41 pm

      I've never frozen these particular rolls, but as any other dough they can be frozen just fine.

      Reply
  67. Alison Richman

    November 28, 2016 at 4:15 pm

    Have you ever tried using convection oven heat instead of the regular oven with these rolls? I'm having trouble with the center not cooking at the same rate as the sides when I put the pan near the top of the oven. Maybe putting the pan in the middle is best, but the tops don't brown as much (as you noted somewhere). Just wondering if using convection heat might be better for cooking bread anyway. Thanks!

    Reply
    • victor

      November 28, 2016 at 5:01 pm

      No, never tried that by I suppose it won't hurt to try. Another things to try is to place the pan on a baking stone. I actually bake pretty much everything on a baking stone which permanently sits in my oven. Never had a problem that you are having.

      Reply
      • Alison Richman

        November 28, 2016 at 8:42 pm

        Going to have to get one of those then. Thanks!

  68. Alison Richman

    November 24, 2016 at 5:06 pm

    These are the best buns ever! Thank you for the recipe. Can you leave the rolls to rise overnight before baking?

    Reply
    • victor

      November 24, 2016 at 6:32 pm

      Thank you for your comment, Alison. Yes, you sure can. I've done that with these rolls and my artisan baguettes, and the results were very good. You will get somewhat more airy texture. I kind of like it too. To make sure you don't over-proof the dough, keep it in a cool room, even a fridge. But don't put them in the fridge until after first rise and shaping.

      Reply
      • Alison Richman

        November 25, 2016 at 2:23 am

        Perfect! That's what I'm doing. That you for the quick reply. Rolls for our Thanksgiving Friday.

      • victor

        November 25, 2016 at 10:27 am

        You are very welcome.

      • Alison Richman

        November 25, 2016 at 3:59 pm

        Do you happen to know if there's an ideal temperature in the middle of the pan/dough, when they're done? I've heard 180, but not sure...

      • victor

        November 25, 2016 at 4:18 pm

        Most breads are finished baking at about 190F. Breads enriched with butter, eggs, or milk are finished when the internal temperature is closer to 200F.

  69. Indranina

    November 13, 2016 at 8:09 am

    I'm interested in improving my breadmaking skills. Im enjoying your blog and following you.

    Reply
    • victor

      November 13, 2016 at 8:32 am

      Thank you for your feedback, Indranina. Glad to hear you are enjoying my blog.

      Reply
  70. Tracy

    September 05, 2016 at 2:59 am

    These look amazing, I'm not super exerienced with baking with yeast and kneeding. I tried to make these and thought the flavor was good but when mixing the "stickiness" never went away (which is probably why the end product wasn't as I expected), as recommended I added a little more flour but that didn't seem to help much. The finished product was tasty but a little dense and chewy instead of flaky. Do you have recommendations, or ideas about what might have gone wrong.

    Reply
    • victor

      September 05, 2016 at 3:56 am

      Sounds like the rolls needed a little more proofing. After shaping, let them proof until they increase in size by about 50% or more. When you press a roll with a finger, the surface should not spring right back.

      Reply
  71. Judy Johnson

    August 23, 2016 at 11:12 pm

    I have much better success using. KitchenAid mixer with a dough hook attachment vs. hand kneading. Could you give me an estimate how long to knead using the dough hook? Thank you! You're very generous with your comments and helpful suggestions

    Reply
    • victor

      August 24, 2016 at 12:45 am

      Judy, I would use about the same time on low speed, about 2-3 minutes. Ultimately, look for soft and supple texture and elasticity. And thank you for your kind words.

      Reply
  72. Julie

    May 27, 2016 at 5:30 pm

    I have looked all over, used several recipes, and my rolls have never come out as wonderfully as they did when I used this recipe. They came out perfect! From now on this will be my go to recipe for yeast rolls❤️

    Reply
    • victor

      May 27, 2016 at 8:16 pm

      Glad to hear that, Julie. I have another recipe that I like a lot, here is the link: No-fail hambuger buns. You can can use it for yeast rolls and for hamburger buns. Worth giving it a try.

      Reply
  73. KP

    February 29, 2016 at 12:34 am

    I know a lot of comments request the old measurements, but baking (especially bread) with the weight is really how it should be done. I'm a scientific baker and I really appreciate you putting this recipe into weight. It was easy to follow, and made the most amazing rolls. I wouldn't change a thing.

    Reply
  74. Stephanie

    December 11, 2015 at 5:52 pm

    So I tried these with the cups recipe the author left above in comments thinking it wouldn't work. I even halved the recipe. The dough was so good. Second rise was great. I baked 9 rolls in an 8x8 pan for 13 mins on 375; could've probably left them two mins longer but they are so good! Love this recipe. Oh and I had some dough leftover that I put in muffin pan holes and baked 🙂

    Reply
    • victor

      December 11, 2015 at 9:53 pm

      Glad the cups measurements worked and very happy that you liked the rolls, Stephanie. I did my best to provide very precise measurements in cups, seems like I nailed them. I still recommend weighing the ingredients, this is the absolute fool proof way, but happy that there is a workable alternative.

      Reply
  75. Sam

    November 02, 2015 at 4:45 pm

    I am having a hard time finding grams versus cups in tablespoons can you help with that please

    Reply
    • victor

      November 03, 2015 at 9:03 am

      Sam, I provided the conversions two comments above yours. Try them.

      Reply
    • Pamela

      July 30, 2016 at 10:42 pm

      Hi Sam. Here's the measurements.
      6 cups all purpose flour
      2 1/4 cups water
      4 tablespoons sugar
      2 teaspoon kosher salt
      2 teaspoons lemon juice
      4 tablespoons vegetable oil
      4 teaspoons active dry yeast
      1 egg and 1 teaspoon water or milk for egg wash.

      Reply
  76. Yvette

    October 07, 2015 at 8:29 am

    I made these buns Oct 3/15. Seems like the measure for water is off. With the amount given, I had a mixture like pastry crumbles so I added more water. The result came out decent, but would like to try them again. However, now I discover the recipe has been adjusted to show only measures by weight. Unfortunately, I don't cook/bake that way. Perhaps you could restore the recipe with the option of measuring the alternate way (I think that's how it was when I made them), with a more accurate measure for the water??

    Reply
    • victor

      October 07, 2015 at 2:04 pm

      Hi Yvette,
      I am exactly the opposite, a grams and baker's percentages kind of guy, but I will try to help.

      The measures in grams are spot on, I've re-tested them a number of times. The caveat - using King Arthur AP flour. You need to keep in mind that different flours will have different water absorbtion rates, sometimes quite noticeably different. Flours that have been sitting around longer will lose some of their moisture and will be less hydrated, resulting in higher water absorbtion rate. If you use a different flour than I do, the rule of thumb is that the dough must be soft and supple, slightly tacky to touch but should not stick to your hands.

      That said, here are the measures in cups, Tbsps and tsps, each measured twice to eliminate any possibility of a mistake. I did not save the old measures, so these are brand new, and double checked.

      Flour - 900 g - 6 level cups (level, not heaping. Each level cup of KA AP flour measured 150 g)

      Note: this will sound overly anal and crazy, but these measurements for flour stand true when you scoop flour from the bag with a measuring cup and remove the top. If you pour/sift the flour into a measuring cup, the weight is actually 120 g per level cup. This has to do with compression and higher density when you scoop with the cup. So, if you pour/sift into a measuring cup, you will need to use 7 1/2 level (seven and a half) cups of flour. HUGE difference. Do you see why I choose to use grams?:-)

      Water - 520 g or 520 ml - 2 cups + 1/4 cup + 1 1/2 (one and a half) Tbsp
      Sugar - 50 g - 4 level Tbsp
      Salt - 10 g - 2 level tsp + two pinches
      Active dry yeast - 18 g - 4 level tsp

      Please, report your results here.

      Reply
      • Yvette

        October 07, 2015 at 9:27 pm

        Thanks. Will give this another whirl & let you know!

      • Kalen

        November 29, 2015 at 8:03 pm

        I just made them with these measurements! They are wonderful! 🙂 I think next time I'll add just a liiiittle bit more salt, but other than that, my whole family loves them!

      • victor

        November 29, 2015 at 8:20 pm

        Fantastic! They are, indeed, wonderful. Glad the measurements worked well for you. This recipe can be a little bit temperamental if using spoons and cups but once you get it right it's a piece of cake.

      • Sarah

        April 23, 2016 at 2:40 pm

        I've also made them with these measurements and they turned out great. Best rolls I've made at home. Thanks!

      • victor

        April 23, 2016 at 7:56 pm

        Fantastic! Glad to hear it, Sarah. May I also suggest you try the burger buns recipe I posted recently? You can make them smaller and eat like dinner rolls. They are truly amazing.

  77. Jennifer

    September 28, 2015 at 3:49 pm

    I followed this recipie to the letter and came out with golden brown baseballs. What happened??

    Reply
    • victor

      September 28, 2015 at 4:46 pm

      Jennifer, I suspect your dough did not rise enough. The reasons could be the yeast that's not fresh, not enough yeast, temperature during rising not warm enough. The rule of thumb is that the dough should double in volume. 2.5x the volume is good too. Too much increase and the rolls won't have a good oven spring. After you form the rolls and let them proof for 40 minutes you should see a 1.5x volume increase or so. That's how you know you are on the right track. They will increase further in the oven (this is known as oven spring).

      To make sure the yeast is good and active, what you can do is put the yeast in a small bowl with a little bit of water and half a teaspoon of sugar. The water should be about 75-80F. After 20 minutes you should see a fair amount of foaming. If so, they yeast is good. This amount of water should be accounted for in the recipe.

      Hope this helps and your next batch turns out exceptionally well.

      Reply
  78. Maria de Lourdes

    September 06, 2015 at 3:56 pm

    Amoooo tudo!!!

    Reply

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