{"id":23513,"date":"2026-03-14T08:53:11","date_gmt":"2026-03-14T15:53:11","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=23513"},"modified":"2026-06-06T10:28:49","modified_gmt":"2026-06-06T17:28:49","slug":"soft-dinner-rolls","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/soft-dinner-rolls\/","title":{"rendered":"Soft Dinner Rolls"},"content":{"rendered":"<p>LOTS OF DUPLICATION.\u00a0 GRANDPA &#8211; CLEAN THIS UP!<\/p>\n<p>From:\u00a0 <a href=\"https:\/\/sallysbakingaddiction.com\/\">https:\/\/sallysbakingaddiction.com\/<\/a><\/p>\n<p><em>You only need 7 ingredients to make these <strong>dinner rolls<\/strong>. Flaky, soft, and buttery, these fresh dinner rolls outshine any main dish. If you\u2019re a bread beginner, read this blog post to learn more about the yeast rolls recipe, including how to prep the rolls ahead of time. You can also reference my <a href=\"https:\/\/sallysbakingaddiction.com\/baking-with-yeast\/\" rel=\"noopener\">Baking with Yeast Guide<\/a> for answers to common yeast FAQs.\u00a0<\/em><\/p>\n<p><em>This recipe is brought to you in partnership with\u00a0<a href=\"https:\/\/redstaryeast.com\/?utm_source=sallysbakingaddiction.com&amp;utm_medium=influencer&amp;utm_campaign=sallysbakingaddiction&amp;utm_content=homepage\" target=\"_blank\" rel=\"noreferrer noopener sponsored nofollow\">Red Star Yeast<\/a>.<\/em><\/p>\n<p><iframe title=\"Soft Dinner Rolls | Sally&#039;s Baking\" width=\"840\" height=\"473\" src=\"https:\/\/www.youtube.com\/embed\/zwC6TuTydEw?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<h2 class=\"wp-block-heading\">Overview: How to Make Homemade Dinner Rolls<\/h2>\n<ol class=\"wp-block-list\">\n<li><strong>Make the dough.\u00a0<\/strong>Continue below to learn more about this dough recipe.<\/li>\n<li><strong>Knead the dough.<\/strong> Reference my <a href=\"https:\/\/sallysbakingaddiction.com\/how-to-knead-dough\/\">How to Knead Dough<\/a> video tutorial if you need extra help with this step.<\/li>\n<li><strong>Cover the dough and let it rise.<\/strong> The dough rises in about 1-2 hours in a relatively warm environment.<\/li>\n<li><strong>Punch down the dough to release the air and shape into rolls.<\/strong><\/li>\n<li><strong>Let the rolls rise for about 1 hour.<\/strong><\/li>\n<li><strong>Bake for 20-25 minutes until golden brown.<\/strong> If desired, brush the warm rolls with a little honey and melted butter for extra flavor.<\/li>\n<\/ol>\n<h2 class=\"wp-block-heading\">Soft Dinner Rolls Require a Rich Dough<\/h2>\n<p>The crustier and chewier the bread, the less fat in the dough. This is known as a lean dough. The softer and richer the bread, the more fat in the dough. This is known as a rich dough. Unlike chewy <a href=\"https:\/\/sallysbakingaddiction.com\/homemade-bagels\/\" rel=\"noopener\">homemade bagels<\/a>, <a href=\"https:\/\/sallysbakingaddiction.com\/garlic-rosemary-herb-focaccia\/\" rel=\"noopener\">focaccia<\/a>, <a href=\"https:\/\/sallysbakingaddiction.com\/ciabatta-bread-recipe\/\">ciabatta<\/a>, and my <a href=\"https:\/\/sallysbakingaddiction.com\/homemade-artisan-bread\/\" rel=\"\">artisan bread<\/a>, soft dinner rolls require a <strong>rich dough<\/strong>. Unfortunately, this doesn\u2019t mean that the dough is swimming in cash. Rather, \u201crich\u201d correlates with the amount of fat. For example, this dough has milk, butter, and egg.<\/p>\n<p>You need 7 ingredients total. They\u2019re the same ingredients in my easy <a href=\"https:\/\/sallysbakingaddiction.com\/easy-cinnamon-rolls-from-scratch\/\" rel=\"noopener\">cinnamon rolls<\/a> and <a href=\"https:\/\/sallysbakingaddiction.com\/homemade-brioche\/\">homemade brioche<\/a>, which are also rich doughs. (Though I use more sugar for sweeter cinnamon rolls, of course.)<\/p>\n<ol class=\"wp-block-list\">\n<li><strong>Milk:\u00a0<\/strong>Liquid activates the yeast. For the softest dinner rolls, use whole milk. Nondairy or low fat milks work too, but whole milk produces phenomenal flavor and texture.<\/li>\n<li><strong>Yeast:\u00a0<\/strong>You can use active dry yeast or instant yeast. If using active dry yeast, the rise times will be a little longer. I recommend <a href=\"https:\/\/redstaryeast.com\/red-star-products\/platinum-yeast\/?utm_source=sallysbakingaddiction.com&amp;utm_medium=influencer&amp;utm_campaign=sallysbakingaddiction&amp;utm_content=platinumyeast\" target=\"_blank\" rel=\"noreferrer noopener sponsored nofollow\">Platinum Yeast from Red Star<\/a>, which is an instant yeast blended with natural dough improvers.<\/li>\n<li><strong>Sugar:\u00a0<\/strong>Sugar feeds the yeast, increases its activity, and tenderizes the dough.<\/li>\n<li><strong>Egg:<\/strong> 1 egg provides structure and flavor.<\/li>\n<li><strong>Butter: <\/strong>Butter promises a flavorful and soft dinner roll. Make sure it\u2019s room temperature.<\/li>\n<li><strong>Salt: <\/strong>You can\u2019t make flavorful bread without salt!<\/li>\n<li><strong>Flour:<\/strong> You can use all-purpose flour or bread flour in this recipe. All-purpose flour is convenient for most, but bread flour produces chewier dinner rolls. There are no other changes to the recipe if you use bread flour.<\/li>\n<\/ol>\n<h2 class=\"wp-block-heading\">3 Success Tips<\/h2>\n<ol class=\"wp-block-list\">\n<li>Reference my <a href=\"https:\/\/sallysbakingaddiction.com\/baking-with-yeast\/\" rel=\"noopener\">Baking with Yeast Guide<\/a>, which answers many common yeast FAQs.<\/li>\n<li>Make sure your yeast isn\u2019t expired. Expiration date is on the package.<\/li>\n<li>Directly from the pros at <a href=\"https:\/\/redstaryeast.com\/?utm_source=sallysbakingaddiction.com&amp;utm_medium=influencer&amp;utm_campaign=sallysbakingaddiction&amp;utm_content=homepage\" target=\"_blank\" rel=\"noreferrer noopener sponsored nofollow\">Red StarYeast<\/a>: Measuring flour correctly is key to avoiding a dense dough, which leads to heavy (not soft!) rolls. Spoon and level your flour, do not scoop it out of the package.<\/li>\n<\/ol>\n<p><strong>My final piece of advice?<\/strong> Don\u2019t limit these rolls to suppertime. They\u2019re welcome anywhere, with any meal, any time of day. Use for sliders, breakfast sandwiches, soaking up your favorite tomato sauce with <a href=\"https:\/\/sallysbakingaddiction.com\/crockpot-turkey-meatballs\/\">slow cooker turkey meatballs<\/a>, alongside salad, or dunking into a bowl of <a href=\"https:\/\/sallysbakingaddiction.com\/lightened-creamy-chicken-noodle-soup\/\" rel=\"noopener\">creamy chicken noodle soup<\/a>. Above all, don\u2019t doubt yourself because you, too, can become a bread baking pro.<\/p>\n<header class=\"tasty-recipes-entry-header\">\n<div class=\"tasty-recipes-header-content clearfix\">\n<h2 class=\"tasty-recipes-title\" data-tasty-recipes-customization=\"h2-color.color h2-transform.text-transform\">Soft Dinner Rolls Recipe<\/h2>\n<div class=\"tasty-recipes-rating\">\n<div class=\"tasty-recipes-rating-outer\">\n<div class=\"tasty-recipes-rating-inner\"><span class=\"tasty-recipes-rating-stars\"> <span class=\"tasty-recipes-ratings-buttons tasty-recipes-no-ratings-buttons\" data-tr-default-rating=\"4.8\"> <span class=\"tasty-recipes-rating\" data-tr-checked=\"1\"> <i class=\"checked\" data-rating=\"5\"> <span class=\"tasty-recipes-screen-reader\"> 5 Stars <\/span> <\/i> <\/span> <span class=\"tasty-recipes-rating\"> <i class=\"checked\" data-rating=\"4\"> <span class=\"tasty-recipes-screen-reader\"> 4 Stars <\/span> <\/i> <\/span> <span class=\"tasty-recipes-rating\"> <i class=\"checked\" data-rating=\"3\"> <span class=\"tasty-recipes-screen-reader\"> 3 Stars <\/span> <\/i> <\/span> <span class=\"tasty-recipes-rating\"> <i class=\"checked\" data-rating=\"2\"> <span class=\"tasty-recipes-screen-reader\"> 2 Stars <\/span> <\/i> <\/span> <span class=\"tasty-recipes-rating\"> <i class=\"checked\" data-rating=\"1\"> <span class=\"tasty-recipes-screen-reader\"> 1 Star <\/span> <\/i> <\/span><\/span><\/span> <span class=\"tasty-recipes-rating-label\"><span class=\"rating-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><span class=\"average\">4.8<\/span> from <span class=\"count\">1046<\/span> reviews<\/span><\/span><\/div>\n<\/div>\n<\/div>\n<div class=\"tasty-recipes-details\">\n<ul>\n<li class=\"author\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"> Author:<\/span> <a class=\"tasty-recipes-author-name\" href=\"https:\/\/sallysbakingaddiction.com\/about-sally-mckenney\/\" data-tasty-recipes-customization=\"detail-value-color.color\">Sally McKenney<\/a><\/li>\n<li class=\"prep-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"> Prep Time:<\/span> <span class=\"tasty-recipes-prep-time\" data-tasty-recipes-customization=\"detail-value-color.color\">3 hours, 25 minutes<\/span><\/li>\n<li class=\"cook-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"> Cook Time:<\/span> <span class=\"tasty-recipes-cook-time\" data-tasty-recipes-customization=\"detail-value-color.color\">22 minutes<\/span><\/li>\n<li class=\"total-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"> Total Time:<\/span> <span class=\"tasty-recipes-total-time\" data-tasty-recipes-customization=\"detail-value-color.color\">3 hours, 45 minutes<\/span><\/li>\n<li class=\"yield\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"> Yield:<\/span> <span class=\"tasty-recipes-yield\" data-tasty-recipes-customization=\"detail-value-color.color\">14-16 rolls<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/header>\n<div class=\"tasty-recipes-entry-content\">\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\" \/>\n<div class=\"tasty-recipes-description\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n<p><em>You only need 7 ingredients to make these dinner rolls. Flaky, soft, and buttery, these fresh dinner rolls outshine any main dish. See recipe notes for freezing and overnight instructions. You can also reference my <a href=\"https:\/\/sallysbakingaddiction.com\/baking-with-yeast\/\" rel=\"noopener\">Baking with Yeast Guide<\/a> for answers to common yeast FAQs.\u00a0<\/em><em>This recipe is also in my cookbook, <\/em><a href=\"https:\/\/sallysbakingaddiction.com\/sallys-baking-101\/\">Sally\u2019s Baking 101<\/a>.<\/p>\n<\/div>\n<\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\" \/>\n<div class=\"tasty-recipes-ingredients\">\n<div class=\"tasty-recipes-ingredients-header\">\n<div class=\"tasty-recipes-ingredients-clipboard-container\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Ingredients<\/h3>\n<\/div>\n<div class=\"tasty-recipes-units-scale-container\"><\/div>\n<\/div>\n<div class=\"tasty-recipes-ingredients-body\" data-tasty-recipes-customization=\"body-color.color\">\n<div id=\"AdThrive_Recipe_1_desktop\" class=\"adthrive-ad adthrive-recipe adthrive-recipe-1 adthrive-ad-cls\"><\/div>\n<ul>\n<li class=\"ingredient\" data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input id=\"ingredient_checkbox_69b5833f39622\" name=\"ingredient_checkbox_69b5833f39622\" type=\"checkbox\" aria-label=\"1 cup (240ml) whole milk, warmed to about 110\u00b0F (43\u00b0C)\" \/><label for=\"ingredient_checkbox_69b5833f39622\"><\/label><\/span><span data-amount=\"1\" data-unit=\"cup\">1 cup<\/span> (240ml) <strong>whole milk<\/strong>, warmed to about 110\u00b0F (43\u00b0C)<\/li>\n<li class=\"ingredient\" data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input id=\"ingredient_checkbox_69b5833f3963f\" name=\"ingredient_checkbox_69b5833f3963f\" type=\"checkbox\" aria-label=\"2 and 1\/4 teaspoons Platinum Yeast from Red Star instant yeast (1 standard packet)\" \/><label for=\"ingredient_checkbox_69b5833f3963f\"><\/label><\/span><span data-amount=\"2\">2<\/span> and 1\/4 teaspoons Platinum Yeast from Red Star <strong>instant yeast<\/strong> <em>(<span data-amount=\"1\">1<\/span> standard packet)<\/em><\/li>\n<li class=\"ingredient\" data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input id=\"ingredient_checkbox_69b5833f39653\" name=\"ingredient_checkbox_69b5833f39653\" type=\"checkbox\" aria-label=\"2 Tablespoons granulated sugar, divided\" \/><label for=\"ingredient_checkbox_69b5833f39653\"><\/label><\/span><span data-amount=\"2\" data-unit=\"tablespoon\">2 Tablespoons<\/span> <strong>granulated sugar, <\/strong>divided<\/li>\n<li class=\"ingredient\" data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input id=\"ingredient_checkbox_69b5833f39663\" name=\"ingredient_checkbox_69b5833f39663\" type=\"checkbox\" aria-label=\"1 large egg\" \/><label for=\"ingredient_checkbox_69b5833f39663\"><\/label><\/span><span data-amount=\"1\">1<\/span> large <strong>egg<\/strong><\/li>\n<li class=\"ingredient\" data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input id=\"ingredient_checkbox_69b5833f39681\" name=\"ingredient_checkbox_69b5833f39681\" type=\"checkbox\" aria-label=\"1\/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature and cut into 4 pieces\" \/><label for=\"ingredient_checkbox_69b5833f39681\"><\/label><\/span><span data-amount=\"0.25\" data-unit=\"cup\">1\/4 cup<\/span> (<span data-amount=\"4\" data-unit=\"tbsp\">4 Tbsp<\/span>; <span data-amount=\"56\" data-unit=\"g\">56g<\/span>) <strong>unsalted butter<\/strong>, <a href=\"https:\/\/sallysbakingaddiction.com\/room-temperature-butter\/\" rel=\"\">softened to room temperature<\/a> and cut into 4 pieces<\/li>\n<li class=\"ingredient\" data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input id=\"ingredient_checkbox_69b5833f39692\" name=\"ingredient_checkbox_69b5833f39692\" type=\"checkbox\" aria-label=\"1 teaspoon salt\" \/><label for=\"ingredient_checkbox_69b5833f39692\"><\/label><\/span><span data-amount=\"1\" data-unit=\"teaspoon\">1 teaspoon<\/span> <strong>salt<\/strong><\/li>\n<li class=\"ingredient\" data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input id=\"ingredient_checkbox_69b5833f396ac\" name=\"ingredient_checkbox_69b5833f396ac\" type=\"checkbox\" aria-label=\"3 cups (390g) all-purpose flour or bread flour* (spooned &amp; leveled)\" \/><label for=\"ingredient_checkbox_69b5833f396ac\"><\/label><\/span><span data-amount=\"3\" data-unit=\"cup\">3 cups<\/span> (<span data-amount=\"390\" data-unit=\"g\">390g<\/span>) <strong>all-purpose flour<\/strong> or <strong>bread flour<\/strong>* (<a href=\"https:\/\/sallysbakingaddiction.com\/how-to-measure-baking-ingredients\/\">spooned &amp; leveled<\/a>)<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input id=\"ingredient_checkbox_69b5833f396df\" name=\"ingredient_checkbox_69b5833f396df\" type=\"checkbox\" aria-label=\"optional topping: 2 Tablespoons (28g) melted unsalted butter mixed with 1 Tablespoon honey\" \/><label for=\"ingredient_checkbox_69b5833f396df\"><\/label><\/span><strong>optional topping:<\/strong> 2 Tablespoons (28g) melted unsalted butter mixed with 1 Tablespoon honey<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<\/div>\n<div class=\"tasty-recipes-cook-mode\">\n<div class=\"tasty-recipes-cook-mode__container\"><label class=\"tasty-recipes-cook-mode__switch\"> <\/label> <label for=\"tasty_recipes_69b5833f3a316_cookmode\"> <span class=\"tasty-recipes-cook-mode__label\">Cook Mode<\/span> <span class=\"tasty-recipes-cook-mode__helper\"> Prevent your screen from going dark <\/span> <\/label><\/div>\n<\/div>\n<\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\" \/>\n<div class=\"tasty-recipes-instructions\">\n<div class=\"tasty-recipes-instructions-header\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Instructions<\/h3>\n<\/div>\n<div class=\"tasty-recipes-instructions-body\" data-tasty-recipes-customization=\"body-color.color\">\n<div id=\"AdThrive_Recipe_2_desktop\" class=\"adthrive-ad adthrive-recipe adthrive-recipe-1 adthrive-ad-cls\"><\/div>\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li id=\"instruction-step-1\"><strong>Prepare the dough:<\/strong> Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer. Cover and allow to sit for 5 minutes. *<em>If you do not own a stand mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon\/silicone spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or silicone spatula is a better choice.*<\/em><\/li>\n<li id=\"instruction-step-2\">Add the remaining sugar, egg, butter, salt, and 1 cup flour. With a dough hook or paddle attachment, mix\/beat on low speed for 30 seconds, scrape down the sides of the bowl with a silicone spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough seems too wet to a point where kneading (next step) would be impossible, beat in more flour 1 Tablespoon at a time until you have a workable dough, similar to the photos above. Dough should be soft and a little sticky, but still manageable to knead with lightly floured hands.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<div id=\"AdThrive_Recipe_3_desktop\" class=\"adthrive-ad adthrive-recipe adthrive-recipe-1 adthrive-ad-cls\"><\/div>\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li id=\"instruction-step-3\"><strong>Knead the dough:<\/strong>\u00a0Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you\u2019re new to bread-baking, my <a href=\"https:\/\/sallysbakingaddiction.com\/how-to-knead-dough\/\">How to Knead Dough<\/a> video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface\/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger\u2014if it slowly bounces back, your dough is ready to rise. You can also do a \u201cwindowpane test\u201d to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it\u2019s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.<\/li>\n<li id=\"instruction-step-4\"><strong>1st Rise:<\/strong> Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to <em>Where Should Dough Rise?<\/em> in my <a href=\"https:\/\/sallysbakingaddiction.com\/baking-with-yeast\/\" rel=\"noopener\">Baking with Yeast Guide<\/a>.)<\/li>\n<li id=\"instruction-step-5\">Grease a 9\u00d713 inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls in a cast iron skillet or on a lined baking sheet.*<\/li>\n<li id=\"instruction-step-6\"><strong>Shape the rolls:<\/strong> When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces. (Just eyeball it\u2013 doesn\u2019t need to be perfect!) A <a href=\"https:\/\/amzn.to\/2Z1YMvE\" target=\"_blank\" rel=\"nofollow noopener sponsored\">bench scraper<\/a> is always helpful for cutting dough. Shape each piece into a smooth ball. Arrange in prepared baking pan.<\/li>\n<li id=\"instruction-step-7\"><strong>2nd Rise:\u00a0<\/strong>Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 1 hour.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<ol>\n<li id=\"instruction-step-8\">Adjust oven rack to a lower position and preheat oven to 350\u00b0F (177\u00b0C). <em>(It\u2019s best to bake the rolls towards the bottom of the oven so the tops don\u2019t burn.)<\/em><\/li>\n<li id=\"instruction-step-9\"><strong>Bake the rolls:<\/strong> Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven, brush with optional honey butter topping, and allow rolls to cool for a few minutes before serving.<\/li>\n<li id=\"instruction-step-10\">Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div id=\"tasty-recipe-video-embed-67831\" class=\"tasty-recipe-video-embed\">\n<div class=\"tasty-recipe-responsive-iframe-container\"><iframe class=\"fitvidsignore fitvidsignore\" src=\"https:\/\/www.youtube.com\/embed\/zwC6TuTydEw?feature=oembed\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-gtm-yt-inspected-10=\"true\" data-mce-fragment=\"1\"><\/iframe><\/div>\n<\/div>\n<div class=\"tasty-recipes-notes\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li><strong>Freezing Instructions:<\/strong> Prepare recipe through step 6. Place shaped rolls in a greased baking pan, cover tightly, and freeze for up to 3 months. Once frozen, the dough balls won\u2019t stick together anymore and you can place them in a freezer bag if needed. On the day you serve them, arrange the dough balls in a greased baking pan, cover tightly, then let them thaw and rise at room temperature for about 4-5 hours. Bake as directed. You can also freeze the baked dinner rolls. Allow them to cool completely, then freeze for up to 3 months. Thaw in the refrigerator or at room temperature, then reheat as desired. If reheating the whole pan, lightly cover and reheat in a 300\u00b0F (149\u00b0C) oven for about 10 minutes or until warm.<\/li>\n<li><strong>Overnight Instructions: <\/strong>Prepare the recipe through step 6. Cover the shaped rolls tightly and refrigerate for up to about 15 hours. At least 3 hours before you need them the next day, remove the rolls from the refrigerator, keep covered, and allow to rise on the counter for about 1-2 hours before baking. Alternatively, you can let the dough have its <strong>1st rise<\/strong> in the refrigerator overnight. Cover the dough tightly and place in the refrigerator for up to about 15 hours. Remove from the refrigerator and allow the dough to fully rise for 2 more hours. Continue with step 5.<\/li>\n<li><strong>Special Tools<\/strong> (affiliate links):\u00a0<a href=\"https:\/\/amzn.to\/3y5LXzS\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Electric Stand Mixer<\/a> or <a href=\"https:\/\/amzn.to\/3mPQvWq\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Glass Mixing Bowl<\/a> and <a href=\"https:\/\/amzn.to\/3mvebNN\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Wooden Spoon<\/a> \/\u00a0<a href=\"https:\/\/rstyle.me\/+2pySoGFcnTR3zL6a9o61jQ\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Spatula<\/a> | <a href=\"https:\/\/amzn.to\/3jBVkQb\" target=\"_blank\" rel=\"nofollow noopener sponsored\">9\u00d713-inch Glass Baking Pan<\/a> | <a href=\"https:\/\/amzn.to\/2Z1YMvE\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Bench Scraper<\/a> | <a href=\"https:\/\/amzn.to\/3BXixVM\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Pastry Brush<\/a><\/li>\n<li><strong>Baking Pan:<\/strong> I prefer baking the rolls in a <a href=\"https:\/\/amzn.to\/3jBVkQb\" target=\"_blank\" rel=\"nofollow noopener sponsored\">glass 9\u00d713 inch baking pan<\/a> because I find they brown a little too quickly in metal. As long as you bake the rolls on a lower oven rack and keep your eye on them, any pan is great.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<ol>\n<li><strong>Yeast:<\/strong> Platinum Yeast from Red Star is an instant yeast. You can use Red Star Yeast active dry yeast instead. Rise times will be slightly longer using active dry yeast. Reference my <a href=\"https:\/\/sallysbakingaddiction.com\/baking-with-yeast\/\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/sallysbakingaddiction.com\/baking-with-yeast\/&amp;source=gmail&amp;ust=1572401296998000&amp;usg=AFQjCNHQx5TEc0HdQtQssU4miBjLL28hmA\">Baking with Yeast Guide<\/a> for answers to common yeast FAQs.<\/li>\n<li><strong>Flour:<\/strong> You can use all-purpose flour or bread flour. All-purpose flour is convenient for most, but bread flour produces chewier dinner rolls. The rolls are still soft and fluffy no matter which you use. Either flour is fine and there are no other changes to the recipe if you use one or the other.<\/li>\n<\/ol>\n<p>Adapted from <a href=\"https:\/\/sallysbakingaddiction.com\/homemade-bread-bowls\/\">Homemade Bread Bowls<\/a> and <a href=\"https:\/\/sallysbakingaddiction.com\/tried-true-honey-butter-rolls\/\">Honey Butter Rolls<\/a><\/p>\n<\/div>\n<p>x-x-x-x-x-x-<\/p>\n<header class=\"tasty-recipes-entry-header\">\n<div class=\"tasty-recipes-header-content clearfix\">\n<h2 class=\"tasty-recipes-title\" data-tasty-recipes-customization=\"h2-color.color h2-transform.text-transform\">Soft Dinner Rolls Recipe<\/h2>\n<div class=\"tasty-recipes-rating\">\n<div class=\"tasty-recipes-rating-outer\">\n<div class=\"tasty-recipes-rating-inner\"><span class=\"tasty-recipes-rating-stars\"> <span class=\"tasty-recipes-ratings-buttons tasty-recipes-no-ratings-buttons\" data-tr-default-rating=\"4.8\"> <span class=\"tasty-recipes-rating\" data-tr-checked=\"1\"> <i class=\"checked\" data-rating=\"5\"> <span class=\"tasty-recipes-screen-reader\"> 5 Stars <\/span> <\/i> <\/span> <span class=\"tasty-recipes-rating\"> <i class=\"checked\" data-rating=\"4\"> <span class=\"tasty-recipes-screen-reader\"> 4 Stars <\/span> <\/i> <\/span> <span class=\"tasty-recipes-rating\"> <i class=\"checked\" data-rating=\"3\"> <span class=\"tasty-recipes-screen-reader\"> 3 Stars <\/span> <\/i> <\/span> <span class=\"tasty-recipes-rating\"> <i class=\"checked\" data-rating=\"2\"> <span class=\"tasty-recipes-screen-reader\"> 2 Stars <\/span> <\/i> <\/span> <span class=\"tasty-recipes-rating\"> <i class=\"checked\" data-rating=\"1\"> <span class=\"tasty-recipes-screen-reader\"> 1 Star <\/span> <\/i> <\/span><\/span><\/span> <span class=\"tasty-recipes-rating-label\"><span class=\"rating-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><span class=\"average\">4.8<\/span> from <span class=\"count\">1063<\/span> reviews<\/span><\/span><\/div>\n<\/div>\n<\/div>\n<div class=\"tasty-recipes-details\">\n<ul>\n<li class=\"author\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"> Author:<\/span> <a class=\"tasty-recipes-author-name\" href=\"https:\/\/sallysbakingaddiction.com\/about-sally-mckenney\/\" data-tasty-recipes-customization=\"detail-value-color.color\">Sally McKenney<\/a><\/li>\n<li class=\"prep-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"> Prep Time:<\/span> <span class=\"tasty-recipes-prep-time\" data-tasty-recipes-customization=\"detail-value-color.color\">3 hours, 25 minutes<\/span><\/li>\n<li class=\"cook-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"> Cook Time:<\/span> <span class=\"tasty-recipes-cook-time\" data-tasty-recipes-customization=\"detail-value-color.color\">22 minutes<\/span><\/li>\n<li class=\"total-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"> Total Time:<\/span> <span class=\"tasty-recipes-total-time\" data-tasty-recipes-customization=\"detail-value-color.color\">3 hours, 45 minutes<\/span><\/li>\n<li class=\"yield\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"> Yield:<\/span> <span class=\"tasty-recipes-yield\" data-tasty-recipes-customization=\"detail-value-color.color\">14-16 rolls<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/header>\n<div class=\"tasty-recipes-entry-content\">\n<div class=\"tasty-recipes-description\">\n<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n<p><em>You only need 7 ingredients to make these dinner rolls. Flaky, soft, and buttery, these fresh dinner rolls outshine any main dish. See recipe notes for freezing and overnight instructions. You can also reference my <a href=\"https:\/\/sallysbakingaddiction.com\/baking-with-yeast\/\" rel=\"noopener\">Baking with Yeast Guide<\/a> for answers to common yeast FAQs.\u00a0<\/em><em>This recipe is also in my cookbook, <\/em><a href=\"https:\/\/sallysbakingaddiction.com\/sallys-baking-101\/\">Sally\u2019s Baking 101<\/a>.<\/p>\n<\/div>\n<\/div>\n<div class=\"tasty-recipes-ingredients\">\n<div class=\"tasty-recipes-ingredients-header\">\n<div class=\"tasty-recipes-ingredients-clipboard-container\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Ingredients<\/h3>\n<\/div>\n<\/div>\n<div class=\"tasty-recipes-ingredients-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li class=\"ingredient\"><span data-amount=\"1\" data-unit=\"cup\">1 cup<\/span> (240ml) <strong>whole milk<\/strong>, warmed to about 110\u00b0F (43\u00b0C)<\/li>\n<li class=\"ingredient\"><span data-amount=\"2\">2<\/span> and 1\/4 teaspoons Platinum Yeast from Red Star <strong>instant yeast<\/strong> <em>(<span data-amount=\"1\">1<\/span> standard packet)<\/em><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<div id=\"AdThrive_Recipe_1_desktop\" class=\"adthrive-ad adthrive-recipe adthrive-recipe-1 adthrive-ad-cls\"><\/div>\n<ul>\n<li class=\"ingredient\"><span data-amount=\"2\" data-unit=\"tablespoon\">2 Tablespoons<\/span> <strong>granulated sugar, <\/strong>divided<\/li>\n<li class=\"ingredient\"><span data-amount=\"1\">1<\/span> large <strong>egg<\/strong><\/li>\n<li class=\"ingredient\"><span data-amount=\"0.25\" data-unit=\"cup\">1\/4 cup<\/span> (<span data-amount=\"4\" data-unit=\"tbsp\">4 Tbsp<\/span>; <span data-amount=\"56\" data-unit=\"g\">56g<\/span>) <strong>unsalted butter<\/strong>, <a href=\"https:\/\/sallysbakingaddiction.com\/room-temperature-butter\/\" rel=\"\">softened to room temperature<\/a> and cut into 4 pieces<\/li>\n<li class=\"ingredient\"><span data-amount=\"1\" data-unit=\"teaspoon\">1 teaspoon<\/span> <strong>salt<\/strong><\/li>\n<li class=\"ingredient\"><span data-amount=\"3\" data-unit=\"cup\">3 cups<\/span> (<span data-amount=\"390\" data-unit=\"g\">390g<\/span>) <strong>all-purpose flour<\/strong> or <strong>bread flour<\/strong>* (<a href=\"https:\/\/sallysbakingaddiction.com\/how-to-measure-baking-ingredients\/\">spooned &amp; leveled<\/a>)<\/li>\n<li><strong>optional topping:<\/strong> 2 Tablespoons (28g) melted unsalted butter mixed with 1 Tablespoon honey<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div class=\"tasty-recipes-instructions\">\n<div class=\"tasty-recipes-instructions-header\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Instructions<\/h3>\n<\/div>\n<div class=\"tasty-recipes-instructions-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li id=\"instruction-step-1\"><strong>Prepare the dough:<\/strong> Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer. Cover and allow to sit for 5 minutes. *<em>If you do not own a stand mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon\/silicone spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or silicone spatula is a better choice.*<\/em><\/li>\n<li id=\"instruction-step-2\">Add the remaining sugar, egg, butter, salt, and 1 cup flour. With a dough hook or paddle attachment, mix\/beat on low speed for 30 seconds, scrape down the sides of the bowl with a silicone spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough seems too wet to a point where kneading (next step) would be impossible, beat in more flour 1 Tablespoon at a time until you have a workable dough, similar to the photos above. Dough should be soft and a little sticky, but still manageable to knead with lightly floured hands.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<div id=\"AdThrive_Recipe_3_desktop\" class=\"adthrive-ad adthrive-recipe adthrive-recipe-1 adthrive-ad-cls\" data-google-query-id=\"CLbU0KeR85QDFcL4_QUdE0gZGA\">\n<div id=\"google_ads_iframe_\/18190176,22500585124\/AdThrive_Recipe_3\/566aefa94856897050ee7303_0__container__\"><iframe id=\"google_ads_iframe_\/18190176,22500585124\/AdThrive_Recipe_3\/566aefa94856897050ee7303_0\" tabindex=\"0\" title=\"3rd party ad content\" name=\"google_ads_iframe_\/18190176,22500585124\/AdThrive_Recipe_3\/566aefa94856897050ee7303_0\" width=\"1\" height=\"1\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" aria-label=\"Advertisement\" data-load-complete=\"true\" data-google-container-id=\"6\" data-mce-fragment=\"1\"><\/iframe><\/div>\n<\/div>\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li id=\"instruction-step-3\"><strong>Knead the dough:<\/strong>\u00a0Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you\u2019re new to bread-baking, my <a href=\"https:\/\/sallysbakingaddiction.com\/how-to-knead-dough\/\">How to Knead Dough<\/a> video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface\/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger\u2014if it slowly bounces back, your dough is ready to rise. You can also do a \u201cwindowpane test\u201d to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it\u2019s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.<\/li>\n<li id=\"instruction-step-4\"><strong>1st Rise:<\/strong> Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to <em>Where Should Dough Rise?<\/em> in my <a href=\"https:\/\/sallysbakingaddiction.com\/baking-with-yeast\/\" rel=\"noopener\">Baking with Yeast Guide<\/a>.)<\/li>\n<li id=\"instruction-step-5\">Grease a 9\u00d713 inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls in a cast iron skillet or on a lined baking sheet.*<\/li>\n<li id=\"instruction-step-6\"><strong>Shape the rolls:<\/strong> When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces. (Just eyeball it\u2013 doesn\u2019t need to be perfect!) A <a href=\"https:\/\/amzn.to\/2Z1YMvE\" target=\"_blank\" rel=\"nofollow noopener sponsored\">bench scraper<\/a> is always helpful for cutting dough. Shape each piece into a smooth ball. Arrange in prepared baking pan.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<ol>\n<li id=\"instruction-step-7\"><strong>2nd Rise:\u00a0<\/strong>Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 1 hour.<\/li>\n<li id=\"instruction-step-8\">Adjust oven rack to a lower position and preheat oven to 350\u00b0F (177\u00b0C). <em>(It\u2019s best to bake the rolls towards the bottom of the oven so the tops don\u2019t burn.)<\/em><\/li>\n<li id=\"instruction-step-9\"><strong>Bake the rolls:<\/strong> Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven, brush with optional honey butter topping, and allow rolls to cool for a few minutes before serving.<\/li>\n<li id=\"instruction-step-10\">Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"tasty-recipes-notes\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li><strong>Freezing Instructions:<\/strong> Prepare recipe through step 6. Place shaped rolls in a greased baking pan, cover tightly, and freeze for up to 3 months. Once frozen, the dough balls won\u2019t stick together anymore and you can place them in a freezer bag if needed. On the day you serve them, arrange the dough balls in a greased baking pan, cover tightly, then let them thaw and rise at room temperature for about 4-5 hours. Bake as directed. You can also freeze the baked dinner rolls. Allow them to cool completely, then freeze for up to 3 months. Thaw in the refrigerator or at room temperature, then reheat as desired. If reheating the whole pan, lightly cover and reheat in a 300\u00b0F (149\u00b0C) oven for about 10 minutes or until warm.<\/li>\n<li><strong>Overnight Instructions: <\/strong>Prepare the recipe through step 6. Cover the shaped rolls tightly and refrigerate for up to about 15 hours. At least 3 hours before you need them the next day, remove the rolls from the refrigerator, keep covered, and allow to rise on the counter for about 1-2 hours before baking. Alternatively, you can let the dough have its <strong>1st rise<\/strong> in the refrigerator overnight. Cover the dough tightly and place in the refrigerator for up to about 15 hours. Remove from the refrigerator and allow the dough to fully rise for 2 more hours. Continue with step 5.<\/li>\n<li><strong>Special Tools<\/strong> (affiliate links):\u00a0<a href=\"https:\/\/amzn.to\/3y5LXzS\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Electric Stand Mixer<\/a> or <a href=\"https:\/\/amzn.to\/3mPQvWq\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Glass Mixing Bowl<\/a> and <a href=\"https:\/\/amzn.to\/3mvebNN\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Wooden Spoon<\/a> \/\u00a0<a href=\"https:\/\/rstyle.me\/+2pySoGFcnTR3zL6a9o61jQ\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Spatula<\/a> | <a href=\"https:\/\/amzn.to\/3jBVkQb\" target=\"_blank\" rel=\"nofollow noopener sponsored\">9\u00d713-inch Glass Baking Pan<\/a> | <a href=\"https:\/\/amzn.to\/2Z1YMvE\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Bench Scraper<\/a> | <a href=\"https:\/\/amzn.to\/3BXixVM\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Pastry Brush<\/a><\/li>\n<li><strong>Baking Pan:<\/strong> I prefer baking the rolls in a <a href=\"https:\/\/amzn.to\/3jBVkQb\" target=\"_blank\" rel=\"nofollow noopener sponsored\">glass 9\u00d713 inch baking pan<\/a> because I find they brown a little too quickly in metal. As long as you bake the rolls on a lower oven rack and keep your eye on them, any pan is great.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<ol>\n<li><strong>Yeast:<\/strong> Platinum Yeast from Red Star is an instant yeast. You can use Red Star Yeast active dry yeast instead. Rise times will be slightly longer using active dry yeast. Reference my <a href=\"https:\/\/sallysbakingaddiction.com\/baking-with-yeast\/\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/sallysbakingaddiction.com\/baking-with-yeast\/&amp;source=gmail&amp;ust=1572401296998000&amp;usg=AFQjCNHQx5TEc0HdQtQssU4miBjLL28hmA\">Baking with Yeast Guide<\/a> for answers to common yeast FAQs.<\/li>\n<li><strong>Flour:<\/strong> You can use all-purpose flour or bread flour. All-purpose flour is convenient for most, but bread flour produces chewier dinner rolls. The rolls are still soft and fluffy no matter which you use. Either flour is fine and there are no other changes to the recipe if you use one or the other.<\/li>\n<\/ol>\n<p>Adapted from <a href=\"https:\/\/sallysbakingaddiction.com\/homemade-bread-bowls\/\">Homemade Bread Bowls<\/a> and <a href=\"https:\/\/sallysbakingaddiction.com\/tried-true-honey-butter-rolls\/\">Honey Butter Rolls<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"tasty-recipes-source-link\">\n<p><strong class=\"tasty-recipes-label\">Find it online<\/strong>: <a href=\"https:\/\/sallysbakingaddiction.com\/soft-dinner-rolls\/\">https:\/\/sallysbakingaddiction.com\/soft-dinner-rolls\/<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>LOTS OF DUPLICATION.\u00a0 GRANDPA &#8211; CLEAN THIS UP! From:\u00a0 https:\/\/sallysbakingaddiction.com\/ You only need 7 ingredients to make these dinner rolls. Flaky, soft, and buttery, these fresh dinner rolls outshine any main dish. If you\u2019re a bread beginner, read this blog post to learn more about the yeast rolls recipe, including how to prep the rolls &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/soft-dinner-rolls\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Soft Dinner Rolls&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[145,1,219,185],"tags":[],"class_list":["post-23513","post","type-post","status-publish","format-standard","hentry","category-bread-starch","category-grandpas-private-collection","category-sallys-baking-addiction","category-third-party-material"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/23513","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=23513"}],"version-history":[{"count":4,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/23513\/revisions"}],"predecessor-version":[{"id":23750,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/23513\/revisions\/23750"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=23513"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=23513"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=23513"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}