This is what I consider the ultimate yeast roll recipe. These yeast 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.
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.
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 want.
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.
Vanishing Yeast Rolls
Ingredients
For the dough:
- 900 g all-purpose flour King Arthur all-purpose flour is recommended. See note 1
- 520 g water see note 2
- 50 g sugar
- 10 g kosher salt
- 10 ml lemon juice
- 55 g vegetable oil
- 18 g rapid rise yeast see note 3
For the egg wash:
- 1 egg
- 5 ml 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!
Annette says
These are soft and delicious! My dough doubled really fast. Next time I'll use cold water rather than warm. I made this recipe into 18 rolls (3 oz each) and put 9 into each of two 9" x 9" pans. These are big rolls! I baked them at 375° for 25 minutes and they were great. Next time I'll try 24 minutes. We ate a couple with dinner and I put the rest in ziplock bags and froze them. I'll bring them to room temperature, wrap in foil and reheat at 350° for about 10 minutes. I'll bet these would make great hamburger rolls. Thanks for a really great recipe!
Victor @ Taste of Artisan says
Glad to hear that. You are very welcome! You should also try my pampushki recipe, you can skip the garlic sauce, they are magnificent even without the sauce. Happy baking!
Regina says
Hi Victor,
I've made these rolls several times and they are one of my favorite recipes (and turned out to be easily adaptable to someone's dairy allergy one year!). I've seen a couple of your comments about starting the night before and I want to make sure I have the process exactly right. So I would take the dough up to the first rise, till almost double in size, and then refrigerate overnight, and then the next day, form the rolls, do the second prove and bake? Would I need to let the dough rest or come to room temp?
Victor @ Taste of Artisan says
Hi Regina, glad to hear it. Correct, you don't want to get the dough with commercial yeast to fully double before retarding as it will over-ferment. I typically let it ferment until I see about a 30% rise and the sour smell of yeast activity to get the fermentation started, about an hour at room temp, then refrigerate overnight, but make sure your fridge isn't too cold, 36-38F ideally. The next day, check the dough. If should have doubled in size. If not, let it sit out until it does. Then, shape (form the rolls), proof (you want to see about 30-50% increase by volume), then bake. Other than that, the dough doesn't need to be rested or come to room temp. You can also cold retard the proofing stage. You would do all the steps all the way to forming the rolls, place them in the pan, let sit at room temp for 20 min, then refrigerate. The next morning, preheat the oven and bake straight from the fridge. However, if you see that they didn't increase by 50%, happens if the fridge temp is too low, let them sit at room temp for an hour or so, until they do, then bake. Both methods will noticeably improve the flavor. Hope this helps. Good luck!
Victoria says
Hi! Thank you for the recipe. When mine were finished the tops had a spider web appearance, where did I go wrong? I wish they looked like yours do in the photos!
Victor @ Taste of Artisan says
I am not sure I understand the issue, a picture would be great. I sent you an email, please provide if you have one. I'd also recommend trying my Ukrainian roll recipe, it's fantastic. You can omit the garlic sauce. It's just as good, maybe even better.
sue griffore says
directions say 10 x 14 cake pan?? I have 9 x 13.......or bigger. what options would work? how high should the sides be on the pan to allow for rise?
Victor @ Taste of Artisan says
9x13 will do fine. 1.5" walls or higher. Enjoy!
Nancy says
Great recipe! I will definitely memorize this one!
Victor @ Taste of Artisan says
Enjoy!!!
Christine F Nelson says
I bake for 10 families in our community. I have 15 different recipies and any recipe I use I will sub whole milk for water. Milk adds tenderness and flavor which water cannot do. Also helps to produce a beautiful golden crust. I only use King Arthur flour and only highest quality eggs, butter and oils.
Kaye Dover says
I am anxious to try this recipe but have a question first. 6 cups of my AP flour is 720 grams. Should I use 900 grams as in the recipe, or 720 grams based on my flour?
Thank you.
Victor @ Taste of Artisan says
Hi Kaye, please, use metric measures. I developed this recipe many years ago in metric measures but that caused a storm of comments (you can see them if you scroll all the way down) demanding imerial measures so I, reluctantly, budged. For 99% of my bread recipes I only use metric as this is the only way to be sure you get the correct results. What you described is exactly why any baked would want to use metric measures.
P.S. Back when I first posted this recipe, my recipe card did not have a dual measure capability so I wrote both on the same card. I will update it.
Nikki says
Hi Victor,
Please continue with providing ingredients in metric measures. I am in Australia where the metric system has been in place for many, many years and is the only way to bake and get the expected results.
I would love it if you could convert/provide metric measurements for all your recipes eg Oatmeal Raisin Cookies.
Love your recipes.
Victor @ Taste of Artisan says
Thank you for the kind words, Nikki. Will do!
Victor @ Taste of Artisan says
Back a few years ago, I measured my flour several times using the scoop-and-sweep method, and I'd always arrive at 6 cups, give or take a few grams. But I buy my flour in bulk bags, it's always very fresh and well-hydrated, so perhaps that's the reason. My recipe app conversion puts 900g at 7.2 cups. I'd forget the cups and only use a scale. That's the best way. Good luck!
Lee says
Could you allow these to rise in the fride Overnight?
Victor @ Taste of Artisan says
Yes, you could. I do cold retarding regularly with my baguettes, pizza, focaccia and bread doughs. This one will be similar. I would reduce yeast to 3g, mix the dough, let it ferment a little, until you see about a 30% rise and the sour smell of yeast activity to get the fermentation started, about an hour at room temp, then refrigerate overnight, but make sure your fridge isn't too cold, 36-38F ideally.
Lauren says
Absolutely wonderful! I have been looking for these results for years. Thank you!!
Victor @ Taste of Artisan says
You are very welcome, Lauren. Enjoy!
Emma says
This recipe is amazing. First attempt was perfect - i didn't want to "overdo it" for a house of 2 people - made a 60% recipe batch, a perfect 9 roll fit in an average square tin. (till perfect on day 2, how long they survived from our bellies! )
Victor @ Taste of Artisan says
Glad to hear it. This recipe makes scrumptious subs too if you shape the dough into logs and bake at a lower temp part with steam and part without steam. Better than Subway's. Happy baking!
Carrie says
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
Victor @ Taste of Artisan says
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.
Michelle says
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!!
Victor @ Taste of Artisan says
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.
Janice says
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!
Victor @ Taste of Artisan says
Glad to hear it. Enjoy!!!
Jasmine says
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!
Victor @ Taste of Artisan says
You are very welcome. Enjoy!
Elaine Barron says
•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!
Victor @ Taste of Artisan says
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!
Vera says
Victor, will King Arthur Gluten Free Bread and Pizza Flour work?
Victor @ Taste of Artisan says
Hi Vera, never tried it so can't comment on that from my own experience.
Barbq says
The lemon juice is why?
Victor @ Taste of Artisan says
To balance out the sweetness from the sugar, give the rolls a more complex taste. Lower pH also serves as a preservative, it increases shelf life.
Paula says
How come you don't use bread flour?
Victor @ Taste of Artisan says
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.
Bob says
(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!
Victor @ Taste of Artisan says
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.
bob says
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?
Victor @ Taste of Artisan says
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.
Laura Aronson says
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
Victor @ Taste of Artisan says
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.
Becky simpson says
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.
Victor @ Taste of Artisan says
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!
Laurie McCoy says
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!
Victor @ Taste of Artisan says
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.
Laurie McCoy says
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.
Laurie A says
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!
Victor @ Taste of Artisan says
You are very welcome, Laurie, glad that you like them and thank you for your feedback. Happy baking!
Mandi says
What accommodations should you make to the recipe if it is raining when you make them? First time bread maker here…
Victor @ Taste of Artisan says
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.
Harold Asikyan says
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
Victor @ Taste of Artisan says
Hi Harold, I'd recommend weighing your flour, that's the best way. Do not worry about the cups.
Mamacita says
The best yeast rolls ever. I made two pans and they did vanish in no time. There was not a one to be found
Victor @ Taste of Artisan says
Glad to hear that. Happy baking!
Kayla says
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
Victor @ Taste of Artisan says
Sounds like they were under-fermented and or under-proofed.
Robert Garni says
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]
Victor @ Taste of Artisan says
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.
Steve in Warren, MI says
Try "Japanese milk bread"...
Beth says
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.
Victor @ Taste of Artisan says
Exactly the reason why weighing ingredients in baking is the preferred method.
Angela MS says
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.)
Angela MS says
Oh, I did use buttermilk that I needed to use up if that matters.
Angela MS says
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.)
Victor @ Taste of Artisan says
Hi Angela, correct, these are dinner rolls, not sweet rolls.
Betty says
Can I use milk instead of water
Victor @ Taste of Artisan says
Yes, you can.
Frances says
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!
Sam says
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.
Brian Trommater says
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.
Victor @ Taste of Artisan says
You are very welcome, Brian. Happy baking!
Jerri Schaeffer says
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!
Victor @ Taste of Artisan says
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.
Jerri Schaeffer says
Do I understand that you do not activate yeast in warm water first, but put all ingredients together ??
Victor @ Taste of Artisan says
Correct, see Note 2. This is when using instant/rapid rise yeast.
Bek says
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
Victor @ Taste of Artisan says
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.
Deena says
I have looked all over for these rolls, going to try yr recipe tomorrow, can’t wait to taste
Victor @ Taste of Artisan says
Let me know how they turn out. Happy baking!
Deena says
Can I use active yeast instead of rapid rise?can I use active yeast instead of rapid rise
Victor @ Taste of Artisan says
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.
Melinda says
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!
Melinda says
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!
Victor @ Taste of Artisan says
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!
Paula says
I've made these at least a dozen times over the past years. This is my go-to recipe for yeast rolls.
Todd says
Delish! I made these for Easter and they were a hit.
Victor @ Taste of Artisan says
Thanks for your feedback, Todd. Do try my other recipes, lot's of good stuff here and my other blog - cravingtasty.com. Happy baking!
Cathy says
These are the rolls I remember my mother making when I was little (in the 60’s) very delicious 😋
Victor @ Taste of Artisan says
Thank you, Cathy. Happy baking!
Katherine Dunn says
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!
Kiyo says
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
Victor @ Taste of Artisan says
Aloha! Yes, I bake these rolls in the upper part of the oven. I get better browning on the top this way.
Peggy Lou says
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!
Victor @ Taste of Artisan says
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...
Melanie says
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?
Victor @ Taste of Artisan says
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.
Corinne says
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.)
Victor @ Taste of Artisan says
You are very welcome, Corinne. So glad that your family liked my recipe.
Trisan says
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!
Victor @ Taste of Artisan says
You are very welcome, Trisan. Thank you for your feedback and the kind words.
Sharon Neal says
Can a person use whole wheat flour in this recipe?
Victor @ Taste of Artisan says
Yes, you could, but I recommend a 50/50 blend for WWF and white flour.
Sandra Baseio says
I loved that!! Onr of the best rolls I ever made!
Carol says
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?
victor says
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.
Elaine Davis says
Can you use bread flour in this recipe ?
victor says
Yes, you can use use bread flour. I actually like using it as it gives buns a chewier texture.
Winter says
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!
victor says
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.
jen says
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!
Halley says
Your rolls will be fine! The egg wash just gives a nice color!
Jayden says
Has anyone made the dough the night before and let it raise in the fridge over night? What do you think?
jen says
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.
Val says
Thank you! Love the recipe.
Val says
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?
victor says
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.
Val says
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.
victor says
Correct, the egg is for the egg wash only. Thanks for the correction in the first step - should say all except the egg wash.
Kelly says
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!
victor says
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.
Jeff says
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.
sue says
Can these be made the day before needed? partially? your suggestions, please.
victor says
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.
Tracy Sabb says
Is there a substitute for the lemon juice, i'm allergic to all citrus fruits so no lemon juice.
victor says
Yes, you can use white vinegar or white wine. Use half the amount of lemon juice.
SC Ravitz says
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 says
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.
Darryl Anne McClellan says
THANK YOU, PAMELA, FOR THE USA MEASUREMENT CONVERSION.
.
Nata says
I just today found your website.Your photos are fabulous and the recipes look tempting.
victor says
Thank you for the kind words, Nata.
Susan says
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!
victor says
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.
Kim says
Hi
It's delicious. Thank you!
Pat Eden says
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?
victor says
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.
Pat Eden says
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 says
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.
gina says
delicious!
Judith says
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?
victor says
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.
Bonnie says
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
victor says
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.
Evelyn Masiello says
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.)
victor says
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.
Clair says
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.
victor says
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.
Clair says
Can these be frozen before baking?
victor says
I've never frozen these particular rolls, but as any other dough they can be frozen just fine.
Alison Richman says
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!
victor says
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.
Alison Richman says
Going to have to get one of those then. Thanks!
Alison Richman says
These are the best buns ever! Thank you for the recipe. Can you leave the rolls to rise overnight before baking?
victor says
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.
Alison Richman says
Perfect! That's what I'm doing. That you for the quick reply. Rolls for our Thanksgiving Friday.
victor says
You are very welcome.
Alison Richman says
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 says
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.
Indranina says
I'm interested in improving my breadmaking skills. Im enjoying your blog and following you.
victor says
Thank you for your feedback, Indranina. Glad to hear you are enjoying my blog.
Tracy says
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.
victor says
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.
Judy Johnson says
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
victor says
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.
Julie says
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❤️
victor says
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.
KP says
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.
Stephanie says
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 🙂
victor says
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.
Sam says
I am having a hard time finding grams versus cups in tablespoons can you help with that please
victor says
Sam, I provided the conversions two comments above yours. Try them.
Pamela says
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.
Yvette says
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??
victor says
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.
Yvette says
Thanks. Will give this another whirl & let you know!
Kalen says
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 says
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 says
I've also made them with these measurements and they turned out great. Best rolls I've made at home. Thanks!
victor says
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.
Jennifer says
I followed this recipie to the letter and came out with golden brown baseballs. What happened??
victor says
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.
Maria de Lourdes says
Amoooo tudo!!!