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Bake-a-thon 2014: Day 3 Bake of the Day: Dinner Rolls I love to bake and I'm always looking for opportunities to bake new recipes. I volunteered to bake something for our Thanksgiving potluck and bookmarked a new bread recipe but I couldn't buy one of the ingredients on time to make that bread. So I decided to bake these simple dinner rolls instead. They were a super hit at the party. Recipe is from King Arthur flour and these dinner rolls are soft and fluffy. I replaced some of the all-purpose flour with whole wheat flour and they were still...


16 rolls

Total time

60 minutes




  • 2 cups all purpose flour
  • 1 cup whole wheat flour (- (or use 3½cups of all purpose flour))
  • 2 tbsps Potato flour (- (or use ¼cup instant mashed potatoes))
  • 3 tbsps milk (Dry powder - (nonfat instant milk powder works just fine))
  • 2 tsp yeast (Instant)
  • 2 tbsp sugar
  • 1 tsps salt
  • ⅔ cup water (Luke warm)
  • ½ cup milk (Luke warm)
  • 4 tbsps unsalted butter (- softened (plus more for brushing on the buns))


  1. Combine all the ingredients in a large mixing bowl or the bowl of a stand mixer. Mix and knead to make a soft, smooth dough.
  2. Place the dough in a lightly greased container. Cover and allow the dough to rise for 60~90 minutes, until it's just about double in volume.
  3. Gently deflate the dough and transfer to a lightly greased work surface.
  4. Divide the dough into 16 equal pieces. Round each piece into a smooth ball.
  5. Lightly grease 2 8" round baking pans. Arrange the buns evenly in each pan.
  6. Cover the pan and allow the buns to rise for another 60~90 minutes or until they're crowded against each other and are quite puffy.
  7. Preheat the oven to 350°F towards the end of the rising time.
  8. Uncover the buns and bake them for 22~24 minutes, or until they are golden brown on top. An instant read thermometer inserted into the middle of the center bun should register at least 190°F.
  9. Remove the buns from the oven and brush them with melted butter. After couple of minutes, turn them out of the pan onto a cooling rack.
  10. Serve warm. Cool the leftovers and store them wrapped tightly at room temperature.
  11. View the recipe instructions at Cook's Hideout

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