Dinner rolls have always been a guilty pleasure that I love to have at Thanksgiving with some butter on top. I am super happy to say that with fresh milled flour, I no longer have guilt about eating dinner rolls or other breads! I DO love a nice “white bread” dinner roll, soft and tender. And I have a few recipes for you, all of them are delicious! Be sure you know how to shape dough as it makes all the difference. I wrote about it here.

My first-ever freshly milled dinner rolls were made with a Sue Becker recipe, her Basic Dough, which makes great bread and so much more. I no longer make rolls with this recipe but it is a recipe worth mentioning! I do not use the flax (most of the time), or the added gluten, but I do use sunflower lecithin or eggs. I used hard red wheat in this recipe, it’s more flavorful than hard white.

My favorite rolls so far are, of course, from Kara at Grains In Small Places! This sweet dinner roll recipe is divine! It’s a very wet dough but just follow her directions and you’ll be all set! These are what is pictured above.

And last but not least, if you’re a fan of King’s Hawaiian Rolls, you’ll want to try these! Grains In Small Places has a delicious recipe for something similar…I think they could be a little bit sweeter too! I use the juice from canned pineapple after pizza night. It might make a difference to use an actual can of pineapple juice!