High Rise Dinner Rolls Recipe - Allrecipes.com
High Rise Dinner Rolls Recipe
  • READY IN hrs

High Rise Dinner Rolls

Recipe by  

"These are soft and very tall pull-apart rolls with tender crusts."

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Ingredients Edit and Save

Original recipe makes 9 rolls Change Servings
  • PREP

    30 mins
  • COOK

    25 mins

    2 hrs 30 mins


  1. Dissolve 1 tablespoon sugar in warm water in a small bowl, and sprinkle the yeast over the water. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
  2. In a bowl, mix together the potato flakes, whole wheat flour, and unbleached flour. In a large bowl, mix together the buttermilk, softened butter, 2 tablespoons of sugar, salt, and egg until the mixture is well combined. Pour the yeast mixture into the buttermilk mixture, and add the flour mixture by half cups, stirring until the ingredients form a soft dough. Turn the dough out onto a well-floured surface, and knead until smooth and elastic, about 3 minutes.
  3. Shape the dough into a ball, oil the surface with vegetable oil, cover, and let rise in a warm place until doubled, about 1 hour.
  4. Gently punch down the dough, and divide into 9 equal pieces. Shape the pieces into balls. Grease an 8x8-inch baking dish, and place the rolls into the dish so the rolls slightly touch each other. Brush the tops with melted butter. Cover the rolls with plastic wrap, and allow to rise in a warm place until doubled, 30 to 45 minutes. The rolls should rise above the top of the pan and be crowding each other.
  5. Preheat oven to 400 degrees F (200 degrees C). Bake the rolls in the preheated oven until golden brown, 25 to 30 minutes.
  6. Brush the tops of the hot rolls with another coating of melted butter, allow to cool slightly, turn the rolls out of the pan, and pull apart. Serve warm.
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  • Cook's Note:
  • The purpose of warming the buttermilk is to decrease the amount of time needed for the first rise. Buttermilk may curdle slightly when warmed; that's OK.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Feb 07, 2011

Delicious rolls! I followed directions except used oil (my flakes were butter flavored). I rolled them crescent roll style-no leftovers!

Most Helpful Critical Review
Dec 03, 2011

Turned out to be lead rocks in the oven.

Jun 17, 2010

These were easy and turned out absolutely perfect, the only thing I did was bake them for only 20 minutes will try 18 the next time as my oven is old, the edges were a little browner then I like them, I was doing a "trial run" trying to find rolls to make for fathers day and this is it!!!!!!! Thanks for sharing!!!!

Jan 18, 2011

I used my Kitchen Aid mixer to make these rolls. I proofed the yeast with the warm water, buttermilk (that I warmed with the water) and sugar for ten minutes, melted butter, egg and all the dry ingredients. I did need just a touch more flour than the recipe stated to get it to form into a ball and jump on the bread hook. I kneaded it in the Kitchen Aid with the dough hook for about five minutes or more, I had a little bit of an issue with the bread hook actually wanting to knead the bread dough in the mixer bowl. It kept wanting to kick the dough out! I set it to rise in a greased bowl on my heating pad for an hour, then formed them into rolls and plopped them into greased muffin tins (about a heaping 1/4 cup for each roll?), covered them and set them to rise on my heating pad until they doubled. I did get 12 large rolls, not nine out of this recipe. 400* for 15 minutes was absolutely perfect. HUGE dinner rolls that were a little different texture and flavor-wise from your typical bread rolls. That's not a bad thing, it's just different. Next time I make these, I might use another egg, just to see if that will get it to where it needs to be for me. It's almost there, flavor-wise. It's got the flavor of a croissant. I think it would be perfect with another egg. NOTE: Watch these in the oven, they do have quick minute or two where they could burn. I almost had that happen but I caught it just in time.

Feb 15, 2011

I love these rolls. I have made them three times now and they just keep getting better. Light and fluffy and huge. I didn't have all of the ingredients on hand so this is what I used. I used two cups all purpose flour and one cup bread flour. Warm milk instead of buttermilk and Idaho loaded instant potatoes. They were wonderful. Please give this recipe a try you won't be disappointed. Either way as written or little changes this is a terrific recipe. Thank you.

Jul 14, 2010

Excellent roll recipe. they were very easy and so tasty. the only change I may make the next time is to skip the additional salt as the potato flakes I used had salt already added and the additional salt made them just a bit too salty for my taste.

Jan 03, 2011

I made these for New Year's Eve to serve with crockpot soups that my guests brought. I changed the recipe by using dry milk, not buttermilk, softening the yeast in all of the required water and adding the powdered milk with the flour. I also used canned dry eggs by the same method: the powdered eggs go in with a cup of flour, and the necessary liquid is added as water at the beginning. Then I use my Bosch to knead the large amount of dough. The rolls were fluffier than most rolls and browned beautifully. I will make this recipe often. I quadrupled the recipe and sent dozens home with my guests for New Year's Day sandwiches. The rolls were huge and worked for sandwiches and dinner rolls as well. This is a new standard recipe. I think they will roll out well for cinnamon rolls, too. I complement the chef. My husband said they were a triumph at our party.

Mar 30, 2011

Just wonderful. I don't normally like using wholewheat flour in my rolls, but the buttermilk does something amazing making the rolls soft and excellent. We had these with Texas BBQ pulled pork. Perfect.


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  • Calories
  • 252 kcal
  • 13%
  • Carbohydrates
  • 38.9 g
  • 13%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 345 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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