Go-To Dinner Rolls

December 29, 2018

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No-Fail Crescent Dinner Rolls

Yes, making bread and rolls can be intimidating, but I promise it’s easier than it looks!  And whether you’re a bread-making-pro or newcomer, this recipe will become a new favorite.  It has NEVER failed when I want a fluffy, buttery, melt-in-your-mouth roll.

Usually when any bread recipe fails, the culprit is old yeast.  To avoid that problem, I always store my yeast in the freezer.  No need to thaw or get to room temperature before you use it – just straight from the freezer is fine.

So now that we’re clear on how easy and delicious homemade rolls are, make a batch of these, cut a warm one in half, smother with some butter (and perhaps even homemade raspberry jam) and be prepared to melt away to your happy place.  I won’t even judge you if you even enjoy 3 or 4 rolls like that before sharing.  This recipe makes 36 so there will be plenty to go around.

No-Fail Crescent Dinner Rolls
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5 from 1 vote

Go-To Dinner Rolls

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Servings: 36 rolls


  • 1 cup butter melted & slightly cooled
  • 2 cups warm water
  • 2 Tbs dry, active yeast
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp salt
  • 1 tsp baking powder
  • 6 1/2 cups all-purpose flour


  • Combine butter, water, yeast and sugar. Mix gently and let sit 3-5 minutes until bubbly.
  • Add eggs, salt, baking powder and 2 cups flour. Mix well. Add remaining 4 1/2 cups flour and mix until combined.
  • Cover bowl with plastic wrap sprayed with nonstick spray and let rise about 1 hour, or until doubled in size.
  • Divide dough in half and roll each half into a large circle, using extra flour as needed. Slice each half into 16 equal slices. Roll each piece starting at the large end. Place on a greased or silicone mat-lined cookie sheet. Let rise an additional 30 minutes.
  • Bake at 400 degrees for 12 minutes.
  • Rub a cold stick of butter over warm rolls when they come out of the oven, if desired.


* Make sure your yeast is fresh (I store mine in the freezer).
* To make whole-wheat dinner rolls, sub out half of the all-purpose flour with whole-wheat flour.
* Warm water should be between 110-115 degrees F.  I compare it to the temperature of water that I'd put into a baby bottle.

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  1. Jen says:

    I love these rolls. They are the perfect buttery, soft homemade rolls. I have made them multiple times and they are pretty fail- safe! I’m making them again this Thanksgiving

  2. Amy says:

    Hi Brittney – thanks for this recipe, it is so so good! Wondering if you have ever frozen these? If so, when in the process? I wanted to make some to bring to my sister to have them easily when she has a baby.


    • Brittney says:

      That’s a great question. I’ve only ever frozen them after baking (and they do thaw great and once at room temp I throw them in the microwave for a few seconds). I have been wanting to try freezing the dough before it’s baked so I’ll let you know how that goes when I try it.

      • Amy Mendoza says:

        I have frozen your cinnamon rolls after rolling. Then pulled them out before I went to bed. They were perfect and ready to bake in the morning. I would assume since the dough is the same you could with the rolls too! Atleast I hope since that is just what I did for thanksgiving! Lol

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