best ever homemade dinner rolls and burger buns

perfect king arthur rolls

We just celebrated Joe’s birthday and as per his request I made his favorite dinner rolls. Buttery and delicious, they were the perfect accompaniment to his other requests: Mushroom and Meatball Casserole, this time made with steak instead of meatballs, leaf lettuce salad, fresh cauliflower, and a Reeses Peanut Butter Cup Blizzard Cake from Dairy Queen.

This roll recipe is from the King Arthur Flour Company and is truly best when using their flour, which can be purchased at most grocery stores. I have discovered that all my yeast breads are definitely better using their flours and well worth the little bit extra it costs.

I also use this recipe to make the most delicious hamburger buns that are especially good when they have a tasty pork chop inside that was grilled with apple wood chips! These are also easy to make and later in the week I intend to use it again to make miniature monkey bread bunt cakes with miniature loaf pans I forgot I owned but found in the back of my pan cupboard during the kitchen cleaning last week!

Best Ever Dinner Rolls

2 cups warm water
¼ cup melted butter
2 large eggs
6 ½ cups white flour
½ cup sugar
2 TBS. yeast

Combine all ingredients and mix either by hand or with mixer until you have a soft, smooth dough. Knead by hand for a few minutes or with a dough hook in your mixer. Place dough in greased bowl, turning once, and allow to rise for 1 hour.

Grease a 9 X 12 baking pan. Divide dough into 20 pieces, shaping into balls. Place in pan and cover. Let rise for 30-40 minutes or until they begin to get puffy. Bake at 375 degrees for about 20 minutes or until golden. (This will depend on your oven.) Cool on a rack and brush with melted butter. Makes 20 heavenly, buttery dinner rolls. Can be frozen with good results.

Best Ever Hamburger Buns

Mix as above but divide dough into 16 balls and flatten slightly. Place apart on greased cookie sheets and allow to rise for 30-40 minutes. Bake at 375 degrees for about 15 minutes. Cool on racks and spit for buns. Can be toasted before serving. You can also add 1 tsp. onion powder and 1 tsp. minced onion flakes or 2 tsp. garlic powder or powdered ranch dressing mix when mixing dough for a flavored bun. Can also be topped with sesame seeds before baking. Makes 16 buns and can be frozen with good results.

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  1. Imajackson says

    I just made these rolls but I think I let them rise too far the second time. Now it looks like a large loaf of bread in my 9 X 13 glass pan with barely noticeable lines between the dough blobs! But I am baking it anyway and I am sure we can tear off a piece to eat it! Thanks for the recipe and for your blog!


  2. says

    Ima, glad you tried these. They are wonderful…be sure to bake the buns sometime, too. They just make burgers and sloppy joes the best!

  3. teddy says

    don’t you desolve the yeast in the water before mixing all together, or is there any curtain order to mix the ingredients?

  4. says

    Actually, Teddy, you just mix them all together, no particular order and without desolving the yeast first. This makes them really easy to whip up. As long as the water is not too hot, the yeast will be fine without proofing!

  5. Cheryl Pegg says

    Hi! I was wondering how much wheat flour one would add if making wheat rolls? Thanks

  6. says

    Cheryl, I have never had very good luck with making 100% wheat rolls but half whole wheat and half white flour seems to work fine. I have added an extra bit of gluten powder, too, which helps with the texture. Let me know how that works out!

  7. Mara Patterson says

    I have made this recipe a few times since I found it, and everyone loves it! Great recipe, thank you. I will definitely try doing the hamburger bun recipe sometime.

  8. misty says

    Would this work with a bakers mix instead of flour and yeast? I have like 8 bad s of bakers mix from my commodities and I am looking for ways to use them. . . . .


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