31 Homemade Roll Recipes That are Sure to Please (2024)

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31 Homemade Roll Recipes That are Sure to Please (1)Caroline StankoUpdated: Aug. 03, 2023

    These homemade roll recipes are sure to please the whole family. From sweet to savory to herbed, we have all types of rolls to mix up for dinner tonight.

    1/31

    Easy Potato Rolls

    After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. —Jeanette McKinney, Belleview, Missouri

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    2/31

    Icebox Rolls

    I remember my mom making these rolls almost every Saturday so they'd be ready to bake on Sunday for company or someone just dropping by. Although they take a little time to prepare, they're really not all that difficult to make. And there's nothing in the stores that can compare to them! —Jean Fox, Welch, Minnesota

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    3/31

    Parker House Rolls

    Mom is especially well known for the delectable things she bakes, like these tender Parker house rolls. When that basket comes around the table, we all automatically take two—one is just never enough. —Sandra Melnychenko, Grandview, Manitoba

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    4/31

    Tender Whole Wheat Rolls

    Even though these are whole wheat rolls they have a light texture and are soft and tender. This recipe reminds me of lots of happy meals with my family.—Wilma Orlano, Carroll, Iowa

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    5/31

    Chive Pinwheel Rolls

    These light, pleasant-tasting rolls complement almost any entree. With the chive filling swirled through the golden bread, they're attractive enough for special occasions. —Ann Niemela, Ely, Minnesota

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    6/31

    No-Fuss Rolls

    With only 4 ingredients, these delicious rolls are ready in no time. They're fantastic with herb butter or jam. —Glenda Trail, Manchester, Tennessee

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    7/31

    8/31

    Taste of Home

    Crescent Dinner Rolls

    These light, golden rolls have a heavenly homemade flavor and aroma. Mom never hesitates to whip up a batch of these from-scratch rolls, since they're a delightful way to round out a meal. —Debra Falkiner, St. Charles, Missouri

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    9/31

    Taste of Home

    Oatmeal Rolls

    Most people tell me what they like best about these rolls is they're so moist. I like them because they're simple to make, freeze well and because I grew up on oatmeal and still love it! —Jeanette Fuehring, Concordia, Missouri

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    10/31

    Honey-Squash Dinner Rolls

    Puffy dinner rolls take on rich color when you add squash to the dough. Any squash variety works—I've even used cooked carrots. —Marcia Whitney, Gainesville, Florida

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    11/31

    Calzone Rolls

    Big pizza flavor comes through in these rolls. My recipe makes two pans because you'll need 'em! It’s so easy to make the dough in my bread machine. —Barb Downie, Peterborough, Ontario

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    12/31

    Taste of Home

    Honey Whole Wheat Rolls

    Most of the farmers in our area grow wheat, so this recipe definitely represents my region. I bake these rolls often, especially when I'm making soup or stew. —Celecia Stoup, Hobart, Oklahoma

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    13/31

    Dilly Rolls

    These versatile rolls are so welcome served warm alongside any dinner. I always make a big batch since my family enjoys them after they're cool, too, stuffed with a filling like egg salad or ham salad. —Mary Bickel, Terre Haute, Indiana

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    14/31

    Taste of Home

    Flaky Butterhorn Rolls

    The recipe for these dinner rolls, slightly sweet and so very flaky, was my mother’s. They are simple to prepare because kneading skills are not required and the dough is easy to handle. My grandchildren have renamed them "Grandma’s croissants"! —Bernice Smith, Sturgeon Lake, Minnesota

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    15/31

    Icebox Potato Rolls

    These tender rolls are a family favorite, and we sometimes have more than 20 people around the table. Make the dough in advance and bake when you're ready. —Barb Linnerud, Boiling Springs, South Carolina

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    16/31

    Yogurt Yeast Rolls

    People tend to snap up these fluffy, golden rolls, in a hurry whenever I take them to a potluck. It's a nice contribution since rolls are easy to transport, and one batch goes a long way. — Carol Forcum, Marion, Illinois

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    17/31

    Taste of Home

    Butternut Squash Dinner Rolls

    These wholesome rolls are a pleasant addition to any entree. I get so many requests for them at holiday time. I make about 100 dozen in December! —Ula Kessler, Liberty Center, Ohio

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    18/31

    Sour Cream Fan Rolls

    I received this recipe from an email pen pal in Canada. The dough is so easy to work with, and it makes the lightest yeast rolls. I haven't used another white bread recipe since I started making this one.-Carrie Ormsby, West Jordan, Utah

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    19/31

    Cornmeal Rolls

    Golden and buttery, these rolls have cornmeal flavor and a texture that goes perfectly with a hearty bowl of chili. —Carol Forcum, Marion, Illinois

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    20/31

    Grandma's Rosemary Dinner Rolls

    My grandma (I called her Baba) made these in her coal oven. How she regulated the temperature is beyond me! She always made extra rolls for the neighbors to bake in their own ovens. My mom and aunts would deliver the formed rolls at lunchtime. —Charlotte Hendershot, Hudson, Pennsylvania

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    21/31

    Cornmeal Pan Rolls

    These delightful golden rolls are always requested at Thanksgiving and Christmas. The recipe is one we’ve enjoyed for years. —Vivian Eccles, Gridley, Kansas

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    22/31

    English Batter Buns

    Since receiving this easy-to-prepare recipe from a dear friend, I've made these rolls often for the holidays. —Geraldine West, Ogden, Utah

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    23/31

    Taste of Home

    Blue-Ribbon Herb Rolls

    These rolls have been a favorite of ours for nearly 25 years. I even baked them in an old wood stove when we lived on a farm. I developed the recipe using several techniques I learned while studying the art of bread making. The recipe won a blue ribbon at our county fair. —Mary Ann Evans, Tarpon Springs, Florida

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    24/31

    Perfect Dinner Rolls

    These rolls melt in your mouth. I loved them as a child, and I'm happy to make them for my kids because I know I am creating those same wonderful memories my mom made for me! —Gayleen Grote, Battle View, North Dakota

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    25/31

    French Crescent Rolls

    Whenever we have rolls and coffee after church, these come along with me. Here on the high plains, we've been raising cattle, wheat and daughters for 30 years. Our two oldest are grown, and our youngest just began college. —Betty Ann Wolery, Joplin, Montana

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    26/31

    Potato Pan Rolls

    My family loves these rolls and requests them often. They don't take long to make because you use quick-rise yeast. —Connie Storckman, Evanston, Wyoming

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    27/31

    No-Knead Knot Rolls

    My mom, Velma Perkins, loved to serve these light, golden rolls when I was growing up on our Iowa farm. They're extra nice since they require no kneading. The dough rises in the refrigerator overnight, so there's little last-minute fuss to serve fresh hot rolls with any meal. —Toni Hilscher, Omaha, Nebraska

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    28/31

    Pumpkin Pan Rolls

    Serve these spicy-sweet pumpkin rolls for dinner—or at any time of day–and get ready to hear a chorus of yums in your kitchen! —Linnea Rein, Topeka, Kansas

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    29/31

    Taste of Home

    Oatmeal Dinner Rolls

    These fluffy rolls go perfectly with any meal. They have a delicious homemade flavor that's irresistible. I like them because they're not hard to make and they bake up nice and high. —Patricia Staudt, Marble Rock, Iowa

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    30/31

    Taste of Home

    Potluck Pan Rolls

    The appealing homemade yeast-bread flavor of these golden rolls is unbeatable. Soft and light, they're great alongside any entree. Folks are disappointed if I don't bring them to potluck dinners. —Carol Mead, Los Alamos, New Mexico

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    31/31

    Pumpkin Knot Rolls

    These rolls are the lightest, most delicious ones I've ever tasted—and everyone else seems to agree. The pumpkin gives them mild flavor, moist texture and a pretty golden color. At our house, it wouldn't be the holidays without them. —Dianna Shimizu, Issaquah, Washington

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    Originally Published: November 21, 2022

    31 Homemade Roll Recipes That are Sure to Please (31)

    Caroline Stanko

    Caroline has been with Taste of Home for the past seven years, working in both print and digital. After starting as an intern for the magazine and special interest publication teams, Caroline was hired as the third-ever digital editor for Taste of Home. Since then, she has researched, written and edited content on just about every topic the site covers, including cooking techniques, buzzy food news, gift guides and many, many recipe collections. Caroline also acts as the editorial lead for video, working with the Test Kitchen, videographers and social media team to produce videos from start to finish.When she’s not tip-tapping on a keyboard, Caroline is probably mixing up a killer co*cktail, reading a dog-eared library book or cooking up a multi-course feast (sometimes all at once). Though she technically lives in Milwaukee, there is a 50/50 chance Caroline is in Chicago or southwest Michigan visiting her close-knit family.

    31 Homemade Roll Recipes That are Sure to Please (2024)

    FAQs

    Should you brush rolls with butter before baking? ›

    Butter basting: Rolls can be brushed with butter before, during, or after baking. While it doesn't brown the surface as much as egg wash will, it does promote browning and adds a lot of flavor.

    What can I put in my roll? ›

    Using up sliced lamb, beef, pork, chicken, etc. is ideal and even adding things like mashed roast pumpkin can really add some great flavours to a sandwich, wrap, pita or bread roll.

    What type of pan is best for baking rolls? ›

    Cast iron can be used on the stove top or directly in the oven. If you don't have a large 11 inch cast iron pan, you can use a glass baking dish sprayed with nonstick spray. A 9×13 size would work well. It's best to have the rolls all touching each other when you arrange them in the pan, and I'll tell you why…

    Should you use parchment paper when baking rolls? ›

    Baking rolls on a baking sheet: These rolls can also be baked on a rimmed baking sheet if you'd prefer not to have the tear-away edges. Line the baking sheet with parchment paper or a silicone baking liner and space the rolls a few inches apart.

    Should I put an egg wash on my bread? ›

    There are no “shoulds” with using egg washes. Use them if you wish or not. The shiny surface an egg (or egg white or yolk) mixed with a little water does give a very nice appearance to loaves and rolls as Effie May stated. They can also be used to help a sprinkle of sesame seeds or other toppings stay on the crust.

    What is the secret to a soft and fluffy bread? ›

    Lubricate With Oil. One of the easiest ways our bakers follow to make bread soft and fluffy is by using 1-2 tablespoons of lubricant/fats such as vegetable oil to wet the ingredients.

    What is the trick to fluffy bread? ›

    Potato Flakes or Potato Water

    Starch helps the dough by trapping the gas from the yeast in the dough and makes the bubbles stronger. This helps the bread to rise and be lighter and fluffier.

    Should rolls touch when baking? ›

    Arrange the Dough For Baking

    Arrange the rolls closer to each other, with enough room for them to expand into each other as they rise and bake. More traditional dinner rolls might be arranged on a baking sheet with lots of space in between so you get little orbs of golden brown goodness that don't touch.

    How long to let buns rise before baking? ›

    The dough rises in about 1-2 hours in a relatively warm environment. Punch down the dough to release the air and shape into rolls. Let the rolls rise for about 1 hour. Bake for 20-25 minutes until golden brown.

    What is a small loaf of bread called? ›

    A bread roll is a small, often round loaf of bread served as a meal accompaniment (eaten plain or with butter). A roll can be served and eaten whole or cut transversely and dressed with filling between the two halves. Rolls are also commonly used to make sandwiches similar to those produced using slices of bread.

    Can I use regular flour instead of bread flour? ›

    You can always substitute all-purpose flour for bread flour one for one in any recipe that calls for it. Your bread might not raise quite as high or have quite as much chew, if you are using all-purpose flour, but it will still be delicious and homemade and all the good things.

    Is active dry yeast the same as instant yeast? ›

    A Quick Primer

    Dry yeast comes in two forms: active and instant. "Active" describes any dry yeast that needs to be activated prior to use, while "instant dry yeast" describes any dry yeast that's ready for use the instant you open the package.

    How do you know when rolls are done? ›

    Use a thermometer (I like the Thermapen) to assess the doneness of pan breads, freeform loaves, and soft rolls. A temperature of 190°F at the center will yield bread that's fully baked (soft and moist) but not over-baked (tough and dry).

    Should I butter bread dough before baking? ›

    Do you brush the bread with butter before or after baking? It's best to brush on melted butter after your bread is baked in the oven, but while it is still warm and cooling on a wire rack.

    Should you put butter on bread before baking? ›

    According to Food52, that is exactly what happens when you butter bread first and then put it in an oven or toaster oven. Instead of just melting on the outside, the butter will sink into the entire slice of bread, soaking every little bread molecule in delicious fat, while still crisping up the outside.

    Why brush rolls with butter? ›

    For matte rolls, brush the tops with salted butter.

    They won't be shiny, but that salted butter gives the tops a little boost of flavor that I can't resist. These are also the softest.

    Why do you brush bread with butter? ›

    WATER: Water is often sprayed or brushed onto bread before it is placed in a very hot oven, and during baking, to give the bread an extra-crisp crust. Water added to an egg wash helps to thin the wash so it brushes more easily. BUTTER: This will give the bread a softer crust and richer flavor.

    References

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