Name: Easy Homemade Rolls Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 260 min
Ingredients: 1 Tablespoon Active dry yeast; ½ cup sugar; 3 eggs (beaten); 1 cup water; ½ cup butter (melted); ½ teaspoon salt; 4 cups all-purpose flour

These easy homemade rolls require are a great fresh bread recipe for beginning bakers with no kneading and stand mixer required.

These homemade rolls are the easiest I have ever made. So many recipes require multiple steps of letting the dough rise, kneading, and added complicated instructions. BUT, these rolls do not have any of the confusion. All you need is a little time, a bowl, a mixing spoon, and a rolling pin. As a result, these rolls are a staple for our Thanksgiving dinners, special occasions, and even Sunday brunch.

Recipe Ingredient Notes

To make these easy homemade rolls, you will need the following ingredients:

Active Dry Yeast
Sugar
Eggs
Water
Butter (Salted or unsalted butter works)
Salt
Flour

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

How to Make Easy Recipe Rolls

Mix yeast, sugar, eggs, water, butter and salt together in a large bowl, all at once.
Add 4 cups of all-purpose flour.
Mix well with a spoon, cover bowl with plastic wrap and allow dough to rise 4-6 hours or overnight in the refrigerator. Do not knead the dough.
Turn out dough on a lightly floured surface and divide in half.
Roll each half of dough into a circle about ⅛ inch thick.
Brush with additional melted butter and cut into 16 pieces, like a pizza.
Roll up each piece from the large end to the point.
Place rolls on a baking sheet and let rise 30-60 minutes.
Bake at 375℉ for 8-10 minutes.

Storage Suggestions

Counter & Refrigerator: Place rolls in an airtight container or ziplock bag. Store in the refrigerator for 3 to 4 days. Store on the counter for 1-2 days.
Freezer: Wrap each rolls individually in foils and place in an airtight freezer bag. Store in the freezer for 1 to 2 months.
Reheating: Preheat oven to 300°F. Reheat until warm for best results. Or microwave in 30 second increments for 1 to 2 minutes.

Enjoy More Delicious Thanksgiving Recipes

Looking for more delicious side dishes for your Thanksgiving meal, we have got you covered. Check out our comprehensive collection of Thanksgiving recipes here.

Easy Homemade Rolls Recipe

4.95 from 18 votes

These easy homemade rolls require are a great fresh bread recipe for beginning bakers with no kneading and stand mixer required.

32 rolls

Prep Time 10

Cook Time 10

Rising Time 4

Total Time 4 20

Save Print Pin

Ingredients

Equipment

Instructions

Mix yeast, sugar, eggs, water, butter and salt together in a large bowl, all at once.
Add 4 cups of all-purpose flour.
Mix well with a spoon, cover bowl with plastic wrap and allow dough to rise 4-6 hours or overnight in the refrigerator. Do not knead the dough.
Turn out dough on a lightly floured surface and divide in half.
Roll each half of dough into a circle about ⅛ inch thick.
Brush with additional melted butter and cut into 16 pieces, like a pizza.
Roll up each piece from the large end to the point.
Place rolls on a baking sheet and let rise 30-60 minutes.
Bake at 375℉ for 8-10 minutes.

Notes

You can use salted or unsalted butter in this recipe.

Nutrition

Calories: 101 kcal · Carbohydrates: 15 g · Protein: 2 g · Fat: 3 g · Saturated Fat: 2 g · Cholesterol: 23 mg · Sodium: 68 mg · Potassium: 24 mg · Fiber: 1 g · Sugar: 3 g · Vitamin A: 111 IU · Calcium: 6 mg · Iron: 1 mg

Cuisine: American

Cost: $8

Author: Steph Loaiza

Course: Bread

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

Lisa Lou says:

YUM! I'm excited to try these out!

Anonymous says:

Love them! I wondering if they could be frozen?

Thanks,
Sharon

Camille says:

Sharon- I definitely think that these would be just fine frozen! I have not tried it yet, but I think that it is a great idea!!

Cami says:

Have you ever doubled this recipe? I know some recipes just don't work doubled.

Faithful Christian Soldier says:

I have never made rolls before but I think I will try this one.

Terri Kivett Walker says:

I have been looking for a lemon crescent role recipe....use to have ths lady who made these for a restaurant i use to work for and they were DELISH.....cud I add some lemon to these? If so, wud that be extract? lemon juice? or what?

Jacki says:

I would think that some sort of lemon glaze would be delicious. I'm going to try this recipe with King Arthur's white-whole wheat flour!

CHRISTY says:

could you use self rising flour and leave out the salt?

Six Sisters says:

Hi Christy!

I have never tried that, so I am not sure how it would work. Let us know how it goes!

Sarah says:

Is there any way to speed up the rising time on these? I looooove this recipe. I've been experimenting with several different ones and these taste the best HANDS DOWN! But if I forget to start them in enough time (which is always) then I end up having to eat them for dessert (which is ok too!). But if I don't mind kneading or mixing or doing any other tips - is there a way to speed it up?

Cyd says:

We are not aware of a way to speed this up. But if you figure it out.....be sure to let us know! :) Thanks for your nice comment. -The Six Sisters

Mona says:

I totally read the last bit of the recipe incorrectly, but boy, were these the biggest, yummiest rolls ever. My hubby is usually the family bread baker, but these got rave reviews! Thank you.

michelle says:

Instead of spoon can you use bread hook on a standing mixer?

Cyd says:

I guess you could, just be sure you do not knead the dough.

Jessica says:

Okay, I just need to clarify so I don't screw them up :). Is it 4-6 hours on the counter or are both options in the fridge?

Cyd says:

4 to 6 hours on the counter or overnight in the fridge.

Ashley says:

What's the yield on this recipe?

Ashley says:

What's the yield on this recipe? 12?

Cyd says:

Makes about 32 rolls.

Cathryn says:

Okay, so I don't bake much but want to try these. Roll out the dough to how big a circle?!

Jeannine Meador says:

I simply could not believe that these rolls could actually be this easy and taste this great so yesterday I "practiced" as I didn't want to face Thanksgiving with inedible rolls just in case... Well let me tell you...these are simply the best and easiest yeast rolls I have ever made. I'll never use my old knead and rise and knead and rise recipes again. Looking forward to pleasing everyone at the Thanksgiving table with these hot from the oven rolls. Thank you so much for sharing this recipe with all of us.

Shelley says:

WOW WEE.....is all I can say...today was roll making day.....made 3 recipes and seeing it was the first time for all 3 followed directions....lol.....these are so easy and BIG....also made a King Arthur potato roll recipe then a easy honey whole wheat recipe from another person...all 3 made HUGE BIG fluffy rolls....so next time I will portion your recipe into thirds and just make more....

Shelley says:

well you will be cutting the circle into 8ths....so I would say I rolled them about 12 inches each...they are nice and big

Shelley says:

16, 8 per circle

Martha says:

I pinned in Dec And today it Says no paGe found, It is still heRe. I Re pinned and Same happened.....

Cyd says:

We just tried pinning these rolls and we had no problem. Hopefully it will work for you now!

Tamara Friesen says:

this is the best ! can you use this recipe for cinnamon rolls ?

Cyd says:

Yes, this would work for cinnamon rolls too!

Melisa says:

When you say "mix yeast, sugar, eggs, water, butter and salt together in a large bowl, all at once." - do you mean mix with a spoon? or a mixer? thanks.

Ashlee says:

Im trying these today so I want to make sure I undertand - Does each circle get cut into 8 sections or 16? I see conflicting answers above so I thought I would check! Thanks Ashlee

Cyd says:

You divide the dough in half and roll out into 2 circles. Cut each circle into 16 slices. That will give you a total of 32 rolls.

Shannon says:

Hi! I am new to yeast breads. I mixed a 1/2 recipe to test it before Christmas, last night, and refrigerated it. This morning the blob looks exactly the same size as it did last night. Is it supposed to have raised or now do I raise it for six hours on the counter, or do I roll it out and cut it and then it raises? I'm not even sure if the yeast is activated. Please help! Thank you!

Elyse says:

Hi Shannon! It definitely should have raised by then. Your yeast must not have activated. Either your water was too hot and killed the yeast when you mixed everything together or your yeast could have been old? I know I've had that happen before when I've had bad yeast. I'm sorry I'm not more help!

denise says:

These are great. I think 16 rolls are too small, but since I always cut a little 'off' it is easy to make a larger wedge into 2, so I got 10. 8 would make wonderfully large and fluffy rolls. I'm glad I stumbled upon you and decided to give it a try. I will definitely make these again and again.

denise says:

BTW: I put my dough into the oven to 'proof' and it only took 1 1/2 hours--and I was planning on 4 ! It worked out great though, since I am having the missionaries and wondered when I was going to do dessert between making these rolls. So, for those of you looking to shave off some time, many ovens come with a read proofing button--or just crank up the heat in your house for a few hours--or put bowl of dough on top of a small heating pad....THAT works wonderfully .

denise says:

sorry....a 'bread proof' button !!

Nick says:

If the ingredients are the same, the end results should be the same.

Holly A. says:

I have a crescent roll recipe very similar to these from The Food Nanny and yes they freeze great! I just put them in a gallon freezer bag and then thaw them out on my counter when we want rolls with dinner. I usually have to freeze them cause it makes a lot. Plus, it saves you time in the kitchen and rolls are already made! I’ve never had them in the freezer more than a month. I love meal prepping and freezer meals, makes dinner time easier. Think it’s 24 rolls and fits in my large sheet pan maybe 10x18 size not sure exactly on the size. I’ve never doubled it cause my bowls aren’t large enough. Hope that helps

Bonnie says:

Do you use salted or unsalted butter in this recipe?

Momma Cyd says:

We use whatever we have on hand. Some of the sisters love salted butter and some love unsalted. Whatever you prefer.

Shirley says:

First time making these rolls and all I can say is wow!!! I am not much of a baker especially using yeast but these rolls turned out fabulous. I went straight by the recipe and even though they were a little wonky when I cut them out they turned out beautifully. Definitely baking for Thanksgiving. Thank you so much for giving me the courage to try again . PS is there a secret to printing this recipe? I can’t get it to print and I don’t want to lose it.

Kelly Breithaupt says:

How long can they be left in the fridge to rise? Only 8 hours ? Or would 12-16 be okay?

Camille Beckstrand says:

I am so happy that it went so well! Thank you so much for sharing! If you click on this link, it should take you to a printer-friendly page so that you can easily print it! Have a wonderful Thanksgiving. Here is the printable recipe page: https://www.sixsistersstuff.com/wprm_print/91390

Momma Cyd says:

You'll just have to watch them closely. If they get too big, you'll have to cook them. You could always reheat right before eating.

Momma Cyd says:

Hi Shirley. In the recipe card you will see "Print Recipe". That will do it for you!

Christy says:

Could I use instant yeast instead of active dry yeast?

Connie little says:

I loved this crescent roll recipe. The rolls turned out great. Quick question. If you put the dough in the refrigerator over night how long do you need to bring them out of the refrigerator before you roll them out?

Momma Cyd says:

You'll want them to set out for about 30 minutes. You'll need to roll up each roll and let them rise before baking.

Momma Cyd says:

Yes, Instant yeast is great too.

PJ Padar says:

Delicious dinner rolls...made a change in the flours. I used 2 c. all purpose flour and 2. c. whole wheat flour and they turned out delicious. We just like whole wheat mixed in with the white flour. So easy to make. I cut mine in squares to resemble Sister Schulers frozen rolls as we like to put chicken salad or other cheese inside ours for a quick lunch. They do freeze well...take out and let sit on counter until unthawed and then put in pre-heated over to warm up. Just warm up (maybe 300 degrees for 5-8 minutes) and they are ready. So easy to make!

Jill Rea says:

I have never made bread before but my daughter gave me this recipe. It's almost a miracle I could make rolls. They were so easy, even I could make them and they turned out perfect twice!! If I could give this recipe 10 stars I would!

Momma Cyd says:

Yeah Jill!! We love to hear this! These rolls are easy and delicious. We are so happy they worked out for you!

Anne Jackson says:

It raises 4-6 hours? My dough is already rising over the sides of the bowl. If I let it raise more it'll take over my kitchen! Help! Did I mix it too much before adding the flour? Mix the dough too long?

Momma Cyd says:

Maybe you have a warm kitchen. I think you are fine when it doubles in size. So go ahead and move to the next step in the recipe.

Margie E says:

I have made these rolls too many times to count and they come out wonderful every time! so easy and my family loves them. Thank you for sharing!!!

Kristine says:

The recipe doesn’t say to activate the yeast. Do I need to do this step before mixing everything together?

Momma Cyd says:

No, just follow the directions in the recipe as printed. Just add the yeast as it says in step #1.

Momma Cyd says:

They are so easy and delicious! We are so happy that you like them. We are making them for our Thanksgiving dinner. Enjoy your Thanksgiving with your family!

CherylA says:

Do you fully cook these prior to freezing? And then thaw and serve without reheating? Thanks!

Brooke says:

I just made these for Thanksgiving and they were a huge hit! Everyone loved them! I will definitely make them again. They are so easy and they taste so good!

Momma Cyd says:

We are so glad everyone liked them! They really are so easy and delicious. One of our favorites!! Happy Thanksgiving!

Alissa Spillman says:

Do you think it would be okay to refrigerate for up to 18 hrs, not just overnight?

Amy Pletcher says:

I have read a lot of the comments and the instructions. Can you explain if the rolls can be frozen already prepared to bake or freeze cooked rolls, or dough balls only and then get out and thaw?

Blossom says:

This looks like a great recipe! I’m wondering if the dough can be frozen, thawed and used at a later date? My apologies if someone has already asked this question.

Kathy J says:

Do you have to do only crescent rolls or can you make regular round rolls?

Analeica says:

Can you freeze the rolls without baking them first

Bobbi @ Six Sisters says:

Yes! The dough can be made in advance/frozen. Just prepare the rolls up to step #7 (rolling them up) and then refrigerate or freeze. When you're ready to bake the rolls, let them finish rising at room temperature (step #8). If frozen, thaw them in the fridge first before they finish rising. Just remember that the rolls may take longer to rise because they are starting out cold.

Bobbi @ Six Sisters says:

Yes! The dough can be made in advance. Just prepare the rolls up to step #7 (rolling them up) and then refrigerate or freeze. When you're ready to bake the rolls, let them finish rising at room temperature (step #8). If frozen, thaw them in the fridge first before they finish rising. Just remember that the rolls may take longer to rise because they are starting out cold.

Bobbi @ Six Sisters says:

You can make them as regular round rolls

Bobbi @ Six Sisters says:

Sandy W says:

Can milk be used in stead of the water?

Sally says:

Does the water need to be in a certain range? Im worried about either not activating the yeast or killing it.

Kim says:

Would this work with gluten free flour?

Rita says:

I made this recipe doubling the yeast. (Emeril Lagasse's advice) I always use a seedling starting mat for raising the dough faster, works like a charm. I baked them in a covered greased dutch oven and they tripled in size and were flaky and moist. Thank you for the inspiration!

Laura Hawkins says:

Two questions, does the water need to be warm for the yeast? Also , If you let the dough rise overnight in the fridge, does the final rise phase take longer than the 30-60 minutes you have listed?

Bobbi @ Six Sisters says:

That's a great question. 100°–110°F is the ideal temperature for Active Dry Yeast. 120°–130°F is the ideal temperature for RapidRise

Bobbi @ Six Sisters says:

You can substitute milk for the water if you'd like. It will still be yummy!

Bobbi @ Six Sisters says:

We haven't tried making these with GF flour, so I don't know what the texture will end up like. But you are welcome to try using gluten-free flour. Let us know how they turn out!

Bobbi @ Six Sisters says:

We recommend warm water to help activate the yeast (around 100F - 115F) and the final rise should take about the same time, but keep an eye on it

Anne says:

So easy and good, just as described! Finally found my go to dinner roll recipe for holidays

Mel says:

Can bread flour be used instead of all purpose flour?

Connie says:

Quick, easy, delicious…. I added an egg wash at the end and also made round rolls instead of crescent rolls! Tastes great - light and fluffy texture.

Bobbi @ Six Sisters says:

Bread flour would work great with these

Lindsay A says:

New Favorite roll recipe. Have made them 5 times in the last few weeks and they’re perfect every time!

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Lisa Lou says:

YUM! I'm excited to try these out!
Anonymous says:

Love them! I wondering if they could be frozen?

Thanks,
Sharon
Camille says:

Sharon- I definitely think that these would be just fine frozen! I have not tried it yet, but I think that it is a great idea!!
Cami says:

Have you ever doubled this recipe? I know some recipes just don't work doubled.
Faithful Christian Soldier says:

I have never made rolls before but I think I will try this one.
Terri Kivett Walker says:

I have been looking for a lemon crescent role recipe....use to have ths lady who made these for a restaurant i use to work for and they were DELISH.....cud I add some lemon to these? If so, wud that be extract? lemon juice? or what?
Jacki says:

I would think that some sort of lemon glaze would be delicious. I'm going to try this recipe with King Arthur's white-whole wheat flour!
CHRISTY says:

could you use self rising flour and leave out the salt?
Six Sisters says:

Hi Christy!

I have never tried that, so I am not sure how it would work. Let us know how it goes!
Sarah says:

Is there any way to speed up the rising time on these? I looooove this recipe. I've been experimenting with several different ones and these taste the best HANDS DOWN! But if I forget to start them in enough time (which is always) then I end up having to eat them for dessert (which is ok too!). But if I don't mind kneading or mixing or doing any other tips - is there a way to speed it up?
Cyd says:

We are not aware of a way to speed this up. But if you figure it out.....be sure to let us know! :) Thanks for your nice comment. -The Six Sisters
Mona says:

I totally read the last bit of the recipe incorrectly, but boy, were these the biggest, yummiest rolls ever. My hubby is usually the family bread baker, but these got rave reviews! Thank you.
michelle says:

Instead of spoon can you use bread hook on a standing mixer?
Cyd says:

I guess you could, just be sure you do not knead the dough.
Jessica says:

Okay, I just need to clarify so I don't screw them up :). Is it 4-6 hours on the counter or are both options in the fridge?
Cyd says:

4 to 6 hours on the counter or overnight in the fridge.
Ashley says:

What's the yield on this recipe?
Ashley says:

What's the yield on this recipe? 12?
Cyd says:

Makes about 32 rolls.
Cathryn says:

Okay, so I don't bake much but want to try these. Roll out the dough to how big a circle?!
Jeannine Meador says:

I simply could not believe that these rolls could actually be this easy and taste this great so yesterday I "practiced" as I didn't want to face Thanksgiving with inedible rolls just in case... Well let me tell you...these are simply the best and easiest yeast rolls I have ever made. I'll never use my old knead and rise and knead and rise recipes again. Looking forward to pleasing everyone at the Thanksgiving table with these hot from the oven rolls. Thank you so much for sharing this recipe with all of us.
Shelley says:

WOW WEE.....is all I can say...today was roll making day.....made 3 recipes and seeing it was the first time for all 3 followed directions....lol.....these are so easy and BIG....also made a King Arthur potato roll recipe then a easy honey whole wheat recipe from another person...all 3 made HUGE BIG fluffy rolls....so next time I will portion your recipe into thirds and just make more....
Shelley says:

well you will be cutting the circle into 8ths....so I would say I rolled them about 12 inches each...they are nice and big
Shelley says:

16, 8 per circle
Martha says:

I pinned in Dec And today it Says no paGe found, It is still heRe. I Re pinned and Same happened.....
Cyd says:

We just tried pinning these rolls and we had no problem. Hopefully it will work for you now!
Tamara Friesen says:

this is the best ! can you use this recipe for cinnamon rolls ?
Cyd says:

Yes, this would work for cinnamon rolls too!
Melisa says:

When you say "mix yeast, sugar, eggs, water, butter and salt together in a large bowl, all at once." - do you mean mix with a spoon? or a mixer? thanks.
Ashlee says:

Im trying these today so I want to make sure I undertand - Does each circle get cut into 8 sections or 16? I see conflicting answers above so I thought I would check! Thanks Ashlee
Cyd says:

You divide the dough in half and roll out into 2 circles. Cut each circle into 16 slices. That will give you a total of 32 rolls.
Shannon says:

Hi! I am new to yeast breads. I mixed a 1/2 recipe to test it before Christmas, last night, and refrigerated it. This morning the blob looks exactly the same size as it did last night. Is it supposed to have raised or now do I raise it for six hours on the counter, or do I roll it out and cut it and then it raises? I'm not even sure if the yeast is activated. Please help! Thank you!
Elyse says:

Hi Shannon! It definitely should have raised by then. Your yeast must not have activated. Either your water was too hot and killed the yeast when you mixed everything together or your yeast could have been old? I know I've had that happen before when I've had bad yeast. I'm sorry I'm not more help!
denise says:

These are great. I think 16 rolls are too small, but since I always cut a little 'off' it is easy to make a larger wedge into 2, so I got 10. 8 would make wonderfully large and fluffy rolls. I'm glad I stumbled upon you and decided to give it a try. I will definitely make these again and again.
denise says:

BTW: I put my dough into the oven to 'proof' and it only took 1 1/2 hours--and I was planning on 4 ! It worked out great though, since I am having the missionaries and wondered when I was going to do dessert between making these rolls. So, for those of you looking to shave off some time, many ovens come with a read proofing button--or just crank up the heat in your house for a few hours--or put bowl of dough on top of a small heating pad....THAT works wonderfully .
denise says:

sorry....a 'bread proof' button !!
Nick says:

If the ingredients are the same, the end results should be the same.
Holly A. says:

I have a crescent roll recipe very similar to these from The Food Nanny and yes they freeze great! I just put them in a gallon freezer bag and then thaw them out on my counter when we want rolls with dinner. I usually have to freeze them cause it makes a lot. Plus, it saves you time in the kitchen and rolls are already made! I’ve never had them in the freezer more than a month. I love meal prepping and freezer meals, makes dinner time easier. Think it’s 24 rolls and fits in my large sheet pan maybe 10x18 size not sure exactly on the size. I’ve never doubled it cause my bowls aren’t large enough. Hope that helps
Bonnie says:

Do you use salted or unsalted butter in this recipe?
Momma Cyd says:

We use whatever we have on hand. Some of the sisters love salted butter and some love unsalted. Whatever you prefer.
Shirley says:

First time making these rolls and all I can say is wow!!! I am not much of a baker especially using yeast but these rolls turned out fabulous. I went straight by the recipe and even though they were a little wonky when I cut them out they turned out beautifully. Definitely baking for Thanksgiving. Thank you so much for giving me the courage to try again . PS is there a secret to printing this recipe? I can’t get it to print and I don’t want to lose it.
Kelly Breithaupt says:

How long can they be left in the fridge to rise? Only 8 hours ? Or would 12-16 be okay?
Camille Beckstrand says:

I am so happy that it went so well! Thank you so much for sharing! If you click on this link, it should take you to a printer-friendly page so that you can easily print it! Have a wonderful Thanksgiving. Here is the printable recipe page: https://www.sixsistersstuff.com/wprm_print/91390
Momma Cyd says:

You'll just have to watch them closely. If they get too big, you'll have to cook them. You could always reheat right before eating.
Momma Cyd says:

Hi Shirley. In the recipe card you will see "Print Recipe". That will do it for you!
Christy says:

Could I use instant yeast instead of active dry yeast?
Connie little says:

I loved this crescent roll recipe. The rolls turned out great. Quick question. If you put the dough in the refrigerator over night how long do you need to bring them out of the refrigerator before you roll them out?
Momma Cyd says:

You'll want them to set out for about 30 minutes. You'll need to roll up each roll and let them rise before baking.
Momma Cyd says:

Yes, Instant yeast is great too.
PJ Padar says:

Delicious dinner rolls...made a change in the flours. I used 2 c. all purpose flour and 2. c. whole wheat flour and they turned out delicious. We just like whole wheat mixed in with the white flour. So easy to make. I cut mine in squares to resemble Sister Schulers frozen rolls as we like to put chicken salad or other cheese inside ours for a quick lunch. They do freeze well...take out and let sit on counter until unthawed and then put in pre-heated over to warm up. Just warm up (maybe 300 degrees for 5-8 minutes) and they are ready. So easy to make!
Jill Rea says:

I have never made bread before but my daughter gave me this recipe. It's almost a miracle I could make rolls. They were so easy, even I could make them and they turned out perfect twice!! If I could give this recipe 10 stars I would!
Momma Cyd says:

Yeah Jill!! We love to hear this! These rolls are easy and delicious. We are so happy they worked out for you!
Anne Jackson says:

It raises 4-6 hours? My dough is already rising over the sides of the bowl. If I let it raise more it'll take over my kitchen! Help! Did I mix it too much before adding the flour? Mix the dough too long?
Momma Cyd says:

Maybe you have a warm kitchen. I think you are fine when it doubles in size. So go ahead and move to the next step in the recipe.
Margie E says:

I have made these rolls too many times to count and they come out wonderful every time! so easy and my family loves them. Thank you for sharing!!!
Kristine says:

The recipe doesn’t say to activate the yeast. Do I need to do this step before mixing everything together?
Momma Cyd says:

No, just follow the directions in the recipe as printed. Just add the yeast as it says in step #1.
Momma Cyd says:

They are so easy and delicious! We are so happy that you like them. We are making them for our Thanksgiving dinner. Enjoy your Thanksgiving with your family!
CherylA says:

Do you fully cook these prior to freezing? And then thaw and serve without reheating? Thanks!
Brooke says:

I just made these for Thanksgiving and they were a huge hit! Everyone loved them! I will definitely make them again. They are so easy and they taste so good!
Momma Cyd says:

We are so glad everyone liked them! They really are so easy and delicious. One of our favorites!! Happy Thanksgiving!
Alissa Spillman says:

Do you think it would be okay to refrigerate for up to 18 hrs, not just overnight?
Amy Pletcher says:

I have read a lot of the comments and the instructions. Can you explain if the rolls can be frozen already prepared to bake or freeze cooked rolls, or dough balls only and then get out and thaw?
Blossom says:

This looks like a great recipe! I’m wondering if the dough can be frozen, thawed and used at a later date? My apologies if someone has already asked this question.
Kathy J says:

Do you have to do only crescent rolls or can you make regular round rolls?
Analeica says:

Can you freeze the rolls without baking them first
Bobbi @ Six Sisters says:

Yes! The dough can be made in advance/frozen. Just prepare the rolls up to step #7 (rolling them up) and then refrigerate or freeze. When you're ready to bake the rolls, let them finish rising at room temperature (step #8). If frozen, thaw them in the fridge first before they finish rising. Just remember that the rolls may take longer to rise because they are starting out cold.
Bobbi @ Six Sisters says:

Yes! The dough can be made in advance. Just prepare the rolls up to step #7 (rolling them up) and then refrigerate or freeze. When you're ready to bake the rolls, let them finish rising at room temperature (step #8). If frozen, thaw them in the fridge first before they finish rising. Just remember that the rolls may take longer to rise because they are starting out cold.
Bobbi @ Six Sisters says:

You can make them as regular round rolls
Bobbi @ Six Sisters says:

Yes! The dough can be made in advance. Just prepare the rolls up to step #7 (rolling them up) and then refrigerate or freeze. When you're ready to bake the rolls, let them finish rising at room temperature (step #8). If frozen, thaw them in the fridge first before they finish rising. Just remember that the rolls may take longer to rise because they are starting out cold.
Sandy W says:

Can milk be used in stead of the water?
Sally says:

Does the water need to be in a certain range? Im worried about either not activating the yeast or killing it.
Kim says:

Would this work with gluten free flour?
Rita says:

I made this recipe doubling the yeast. (Emeril Lagasse's advice) I always use a seedling starting mat for raising the dough faster, works like a charm. I baked them in a covered greased dutch oven and they tripled in size and were flaky and moist. Thank you for the inspiration!
Laura Hawkins says:

Two questions, does the water need to be warm for the yeast? Also , If you let the dough rise overnight in the fridge, does the final rise phase take longer than the 30-60 minutes you have listed?
Bobbi @ Six Sisters says:

That's a great question. 100°–110°F is the ideal temperature for Active Dry Yeast. 120°–130°F is the ideal temperature for RapidRise
Bobbi @ Six Sisters says:

You can substitute milk for the water if you'd like. It will still be yummy!
Bobbi @ Six Sisters says:

We haven't tried making these with GF flour, so I don't know what the texture will end up like. But you are welcome to try using gluten-free flour. Let us know how they turn out!
Bobbi @ Six Sisters says:

We recommend warm water to help activate the yeast (around 100F - 115F) and the final rise should take about the same time, but keep an eye on it
Anne says:

So easy and good, just as described! Finally found my go to dinner roll recipe for holidays
Mel says:

Can bread flour be used instead of all purpose flour?
Connie says:

Quick, easy, delicious…. I added an egg wash at the end and also made round rolls instead of crescent rolls! Tastes great - light and fluffy texture.
Bobbi @ Six Sisters says:

Bread flour would work great with these
Lindsay A says:

New Favorite roll recipe. Have made them 5 times in the last few weeks and they’re perfect every time!