Dinner Roll Recipe | Cupcake Project

Never miss a recipe!

Subscribe now

Dinner Roll Recipe

Home  »  Recipes  »  bread  »  Dinner Roll Recipe

This dinner roll recipe was chewy and light on the inside with a crusty exterior. Yogurt gives this dinner roll recipe a bit of a tang and honey provides it with a subtle sweetness. To make the dinner roll recipe more cupcake fan friendly, I baked the rolls in cupcake tins. The rolls came out looking just like little bread cupcakes!

For kicks, you could “frost” them with some butter and jam!

The Dinner Roll Recipe


I got the dinner roll recipe from my Taste & Create partner this month, Robin at Hippo Flambe (is that not the coolest name for a blog?). Robin originally got the recipe from one of my favorite blogs, Baking Bites. I’ve reprinted the recipe here with my notes and the change to make them as cupcake rolls.

If you've tried this recipe, please RATE THE RECIPE and leave a comment below!

0 from 0 votes

Dinner Roll Recipe


  • 1 1/2 - 2 C whole wheat pastry flour I know it's uncool to say it, but I'm not a fan of whole wheat flour. I used entirely all-purpose flour for the rolls.
  • 2 - 2 1/2 C all-purpose flour
  • 1 T active dry yeast
  • 3 T honey
  • 1 C tepid water 105° - 115° F
  • 1 C yogurt Robin used Greek style yogurt, as did I.
  • 1 T extra virgin olive oil
  • 1 1/2 t salt


  1. If using both whole wheat and all-purpose flour, mix the two flours together in a bowl and set aside.
  2. In the bowl of a stand mixer, combine 1/2 cup flour (or flour mix), yeast, honey and tepid water.
  3. Stir well and let stand for 10 minutes, until bubbles form.
  4. With flat beater blade or a wooden spoon, stir in yogurt, extra virgin olive oil, salt, and 2 more cups of flour (or flour mix).
  5. Gradually mix in remaining flour until you have a soft dough that pulls from the sides of the bowl.
  6. Turn out onto a floured counter and knead by hand or use the dough hook attachment on an electric mixer. This should take about 5 minutes.
  7. Cover the bowl with a lid or a towel and let rise until the dough doubles in size, approximately 1 hour.
  8. Spray cupcake tins with non-stick baking spray or coat with melted butter.
  9. Break off pieces of dough and roll into balls that fill each cupcake slot. The balls should almost fill each depression. Both Hippo Flambe and Baking Bites go into detail about how to make sure that each roll is exactly the same size. I don't really care about homemade things all being the same size. I like that people can choose whether they want a bigger one or a smaller one.
  10. Cover with a clean, damp dish towel and let rise for 25 minutes. After rising, mine looked like the photo above.
  11. Bake at 375 F for about 20 minutes, until rolls are a deep golden brown on the top.
  12. Break one open and dig in!


Love it? Share it!

Stay Connected!

Join my mailing list - and receive a free eBook!

Sign me up!
Next Post