Easy Hot Cross Buns with Store-Bought Rolls

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This soft, buttery, fluffy Dinner Rolls Recipe is a classic side for any meal. Baked to a tempting golden brown, these rolls can be served plain, with butter, or even as sandwich bread!

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Easy Hot Cross Buns – All the flavors of traditional rolls but made much easier with store bought rolls. This is great recipe if you are short on time or intimidated about bread baking – A semi homemade traditional Good Friday treat!

Easter is one of the most important holidays that Christians celebrate. It is traditional to eat these buns on Good Friday every year. The sweet yeast buns are amazingly delicious homemade from scratch, flavored with orange and spices.

However, we resort to a quick version when we are short on time like this Easter nests! This is inspired from our Quick and Easy cinnamon rolls made with Hawaiian rolls.

As much as we love freshly baked yeast breads, a semi homemade recipe does come in handy on a busy day or for those who are taking baby steps into the kitchen. This recipe begins with store bought sweet rolls that is cut to make a “CROSS” pattern filled with orange-cinnamon butter, baked and then glazed to create the iconic cross sign.

Prep: 15 min. + rising Bake: 45 min.

1 loaf (16 slices)

You’ll love this cheddar bread made in a casserole dish. It is one of the easiest yeast breads to make. And since it calls for rapid-rise yeast, you don’t have to wait long to enjoy it! —Peggy Key, Grant, Alabama

Ingredients

• 2 tablespoons sugar
• 2 packages (1/4 ounce each) quick-rise yeast
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 5-1/2 cups all-purpose flour
• 2 cups water
• 2 tablespoons butter, cubed
• 3/4 cup plus 2 tablespoons shredded cheddar cheese, divided
• 1/4 cup finely chopped onion

Directions

• In a large bowl, mix sugar, yeast, salt, pepper and 2-1/2 cups flour. In a small saucepan, heat water and butter to 120°-130°; stir into dry ingredients. Stir in 3/4 cup cheese, onion and remaining flour, forming a soft dough. Cover with plastic wrap and let rest 10 minutes.
• Bake until golden brown, 40-45 minutes. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Cool in baking dish 5 minutes before removing to a wire rack to cool.

Can you freeze No-Knead Casserole Bread?

Securely wrap and freeze cooled loaf in heavy-duty foil. To use, thaw at room temperature.

Nutrition Facts

1 piece: 204 calories, 4g fat (2g saturated fat), 10mg cholesterol, 272mg sodium, 35g carbohydrate (2g sugars, 1g fiber), 6g protein.

Recommended Video

Recipe by “Moomie” (Ellen Dorsey)

Instructions

• Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
• To make the dough: Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.
• To bake the buns: Bake the buns for 15 to 18 minutes, until golden. Remove them from the oven and brush with the remaining melted butter; this will give the buns a satiny, buttery crust. If you’ve made seeded buns apply the melted butter carefully, to avoid brushing the seeds off the buns.
• Cool the buns on a rack before slicing in half, horizontally. Use as a base for burgers (beef or plant-based) or any favorite sandwich filling.
• Storage information: Store leftover buns, well-wrapped, at room temperature for several days; freeze for longer storage.

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Recommended Recipes

This simple, sweet breakfast casserole transforms ordinary cinnamon rolls into fluffy, ooey gooey, tender bites of a Cinnamon Bun Casserole!

A SWEET AND EASY BREAKFAST CASSEROLE

If you’re looking for a delicious way to satisfy your sweet tooth, then look no further than this scrumptious Cinnamon Bun Casserole! Everyone loves a good cinnamon roll and with this recipe we transform your classic cinnamon bun into the perfect breakfast casserole. Plus, this couldn’t be easier or faster to whip up! Perfect for breakfast, a snack, or an evening dessert, it’s sure to be a hit whenever it’s served!

FREQUENTLY ASKED QUESTIONS

What type of casserole dish should I use?

I suggest using a glass dish as I think it bakes more evenly. A metal dish can sometimes overcook the outer edges before the middle is done.

Any suggestions for toppings?

Try adding some chocolate chips, chopped nuts texture or some fresh fruit!

What’s the best way to cut the cinnamon rolls?

To quickly cut the cinnamon rolls, use a pair of kitchen scissors or a pizza cutter.

How to store leftovers?

Leftovers should be stored in an airtight container or covered with plastic wrap and kept at room temperature for up to 3 days. The casserole may dry out fast, so eat it as soon as possible, best on the day that you make it.

How to reheat leftovers?

You can reheat leftovers in the oven at 350F for about 10 minutes until warmed through again. Or pop a slice in the microwave for a few seconds.

(FULL RECIPE AT THE BOTTOM OF THE POST)

• refrigerated cinnamon rolls
• large eggs
• heavy whipping cream
• ground cinnamon
• ground nutmeg
• salted butter

Only two cans of cinnamon rolls shown here.

HOW TO MAKE A CINNAMON BUN CASSEROLE

Preheat oven to 375F degrees. Spray a 9×13-inch baking spray with nonstick cooking spray. Open cans of cinnamon rolls and cut each roll into quarters. Layer the cinnamon rolls evenly into the baking dish.

Whisk together eggs, heavy whipping cream, ground cinnamon and ground nutmeg together in a medium-sized mixing bowl. Pour it evenly over the cinnamon rolls in the baking dish.

Melt butter and pour it evenly over the mixture in the baking dish.

Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes so the tops of the buns start to crisp up and turn golden brown.

Remove from oven and let cool for a few minutes then drizzle reserved icing over the casserole. Slice up and serve!

CRAVING MORE RECIPES?

• Preheat oven to 375F degrees. Spray a 9×13-inch baking spray with nonstick cooking spray. Open cans of cinnamon rolls and cut each roll into quarters. Layer the cinnamon rolls evenly into the baking dish.
• Whisk together eggs, heavy whipping cream, ground cinnamon and ground nutmeg together in a medium sized mixing bowl. Pour it evenly over cinnamon rolls in baking dish.
• Melt butter and pour it evenly over the mixture in the baking dish.
• Cover baking dish with aluminum foil and bake for 25 minutes.
• Remove foil and bake for an additional 10 minutes so the tops of the buns start to crisp up and turn golden brown.
• Remove from oven and let cool for several minutes before spreading drizzling the reserved icing all over the casserole.

• This casserole dish goes great with various other breakfast recipes, see our top favorites in the post.
• We recommend using a glass dish or a white dish to ensure proper even baking time.
• Use kitchen scissors or a pizza cutter to easily cut the cinnamon rolls.
• Add some yummy texture by using some raisins or chopped nuts.
• Store leftovers for up to 3 days at room temperature.

Reader Interactions

Homemade dinner rolls are the perfect thing to serve with any meal. These yeast rolls are soft and fluffy, with just a hint of sweetness. You only need a few ingredients to make these, and they’ll compete the meal beautifully.

Easy Dinner Rolls

These are the absolute best dinner rolls because they’re simple, delicious, and they go with everything. No meal is complete without these soft rolls on the table!

Sometimes the bread is the best part of a meal, especially when it’s soft, fluffy, and perfectly flavored. Add butter, honey, or jam to these fresh-baked rolls and enjoy.

Why You’ll Love this Dinner Rolls Recipe

• Simple Ingredients: You only need 7 basic ingredients to make these yeast rolls from scratch, and you probably already have them on hand.
• Fluffy: The soft and fluffy texture is so heavenly. Slather on plenty of butter, and these will melt in your mouth.
• Best Side Dish: Every meal could use a nice dinner roll on the side, and these really complement any dish.

Once you learn how to make these dinner rolls from scratch, you’ll want to make them for every meal. Luckily, you can prep them and freeze them ahead of time, so you’ll always have some ready to bake!

How to Make Dinner Rolls

You can jump to the recipe card for full ingredients & instructions!

• Make the Dough: Combine dry ingredients in a bowl. Combine and heat butter with other liquid ingredients on the stove. Then combine the two mixtures in a stand mixer using a dough hook, until the dough forms.
• First Rise: Transfer dough to a large bowl, coat in oil, cover the bowl, and let it rise.
• Second Rise: Divide the dough into separate rolls and place them in a baking dish. Cover the dish and let them rise.
• Bake: Bake until golden brown, brush with melted butter, and serve!

Why are they called dinner rolls?

Dinner rolls are named after their purpose, which is to be an easily-passed side dish to accompany a meal!

What’s the difference between instant yeast and active dry yeast?

Instant yeast is ready to be used right out of the package, whereas active dry yeast is coated to preserve its freshness. Because of this coating, you need to dissolve active dry yeast in warm (105-110°F) water before using it.

How can I tell if my yeast is still good?

When using instant yeast, your best bet is to check the expiration date. As long as the package is sealed and within the date, the yeast should be good to go. If your bread dough doesn’t rise after the first proofing, your yeast may be old!

Can I make dinner rolls if I don’t have a stand mixer?

Why are my dinner rolls dense?

Dense or heavy rolls are usually caused by not kneading the dough long enough. Be sure to knead the dough until it is smooth and elastic. If your dough is properly kneaded, it should slowly spring back when pressed with one finger. If it springs back too quickly, it is under-kneaded. If it does not spring back at all, it is over-kneaded. The same tips can be used to tell if the dough has been proofed enough. Too springy means under-proofed and not springy enough means over-proofed.

Why are my dinner rolls hard?

There are a few culprits for hard dinner rolls. First, you may have added too much flour. Be sure to measure your flour using the spoon-and-level method to avoid using too much. Second, the dough may be over-mixed. Over-mixed dough will not spring back when pressed gently with a finger. Finally, the rolls may simply be overbaked. Perfectly baked rolls should be golden brown on top and 190°F internally.

Serving Suggestions

Every meal will be better off once you add these dinner rolls to the plate. They truly go with everything, so whatever you’re cooking, this is sure to be the best side dish. Here are some favorite dinners to try out.

More Easy Bread Recipes We Love

Whether you’re cooking a beautiful holiday dinner or a quick weeknight meal, these fluffy homemade dinner rolls will fit right in. So say hello to your new go-to bread recipe!

More Oven-Baked Christmas Recipes to Try

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.

Every holiday meal needs homemade dinner rolls. This easy recipe is a staple on our table.

• 7 grams (1 envelope)
• 113 grams (1 stick), plus more for brushing
• 100 grams, room temperature and beaten

• In the bowl of a stand mixer, whisk the flour, yeast, and salt. Transfer the bowl to the mixer and secure the dough hook.4 cups bread flour, 2¼ teaspoons instant yeast, 1½ teaspoons kosher salt
• In a saucepan, heat the milk, butter, and sugar until it reaches 120-130°F. Add to the mixer with the dry ingredients.1 cup milk, ½ cup unsalted butter, ¼ cup granulated sugar
• Start the mixer on low and work up to medium speed. Mix for 2 minutes until combined.
• Add in the eggs and mix on low, increasing to medium, until combined.2 large eggs
• Increase the speed to medium high and mix for 3 minutes.
• Oil a large bowl, rub the oil up the sides to coat. Transfer the dough to the bowl and roll it around to coat it with the oil.
• Grease a 9×13-inch baking pan.
• Punch down the dough and turn it out onto a floured surface.
• Halfway through the rise, preheat the oven to 350°F.
• Bake for 20-25 minutes or until the rolls are browned and cooked through.
• Brush with melted butter and serve warm!

• Bread flour gives the rolls a great chew, but you can substitute all-purpose flour.
• You can use active dry yeast instead of instant. Set aside ¼ cup of the milk and heat it gently to 105-110°F. Dissolve the yeast in the warm milk, let stand for 5 minutes (until foamy), then mix it into the dough with the butter/milk/sugar mixture in step 3.
• You can use plant-based milk and butter if you prefer.
• Liven up the dough by mixing in 1 teaspoon of garlic powder, 1-2 tablespoons of freshly chopped herbs, or ½ cup of freshly grated cheddar or cheese!
• Make sure your yeast isn’t expired!
• Measure your flour using the spoon-and-level method to avoid dense, hard rolls.
• Take care not to overheat the butter/milk/sugar mixture; otherwise, you could kill the yeast.
• If the dough is too sticky, add up to an additional ⅓ cup of flour, 1 tablespoon at a time.
• Tent the rolls with foil if they are browning too quickly in the oven.

Storage: Store dinner rolls in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Becky woke up on her 30th birthday and realized she didn’t know how to cook, anything! She started The Cookie Rookie as a way to document her journey to learn how to cook, one recipe at a time! The Cookie Rookie is a place to find easy recipes that anyone can make, and everyone will love!

You don’t have to be an expert at baking to make these quick dinner rolls! Our quick yeast rolls are perfectly fluffy, extra buttery, and the perfect way to impress your family – in just ONE HOUR!

Well, today I’m sharing the EASY way to get quick dinner rolls on the table in just one hour.

Please don’t be intimidated, because this process is simple and I’ll walk you through with all of my tips and tricks! We’ve even created a video of the process to help you succeed!

Oh, and if you don’t whip up a batch of my cinnamon honey butter to serve with these one hour dinner rolls? I’m honestly not sure if we can be friends anymore. 😉

We tired to make this a VERY COMPREHENSIVE GUIDE on how to make quick dinner rolls – there’s a lot of information here, just like in my homemade biscuits post! If you want to get straight to the recipe, use that Jump To Recipe button up above or just scroll on past all the details!

Ingredient Notes

This post contains affiliate links. As an Amazon associate and member of other qualifying programs, I earn from qualifying purchases.

Flour – We use all purpose white flour here. You can experiment with using white whole wheat flour or half whole wheat and half white, but your rolls won’t be as light and fluffy.

Yeast – We’ve used both active dry yeast and instant yeast and, in this recipe, both work fine. You’ll need a full tablespoon of yeast, so if you’re using the packets, that just a little more than 1 packet. I buy yeast in jars and keep it in my fridge.

Water or Milk – You need warm water or 2% milk between 105 – 115 degrees Fahrenheit. We pop our meat thermometer in the water (it works, haha) to test, but you can also just dribble it on your wrist – if it’s a warm, comfortable temperature, it’s likely good.

My Favorite Thermometer!

I love using this meat thermometer for making sure meat is properly cooked, but it also works just fine for testing the water temp when baking with yeast. Easy for beginners & absolutely worth the low cost.

Sugar – Not only will a touch of sugar give a bit of flavor to the dough, it will also give the yeast something to feed on and help the bread to rise.

Butter – We’ll use a bit of butter in the dough to add some richness, but we’ll also be brushing plenty of melted butter over the top of the dough. And, of course, you’ll want some softened butter to serve with your rolls as well.

What We Love About This Recipe!

These dinner rolls are ready in no time at all and you don’t need to have any experience with baking bread to pull them off! It’s just a few simple ingredients and steps to make perfectly hot and fresh dinner rolls!

Water Vs. Milk

This recipe works great with either water OR milk – or a combination of both!

Water is what we usually use, just because it’s easy to get warm straight from the tap. Warm milk will provide a richer flavor in your dinner rolls though.

Both work well – use what you like. 🙂

You will need

Stand Mixer – This is going to make the job of kneading all that dough and just about any other baking recipe a whole lot easier! While you CAN make bread by hand, this makes life so easy.

If the liquid is too hot, the yeast will die. If the liquid is too cold, the yeast won’t activate. We use a thermometer to test our water temperature for the best results. It should be about 105-115 degrees Fahrenheit!

Start kneading the dough on low speed using the dough hook attachment on your stand mixer. You can then increase to medium and continue kneading.

• You will almost certainly need to add additional flour. We usually end up closer to 4 cups, depending on the humidity.
• Start by adding the 3 ½ cups of flour as called for and mixing. If the dough is holding it’s shape and clearing the sides of the bowl without leaving a lot of residue on your fingers when pinched, it’s ready to go.
• If the dough does not form a ball or clear the edges of the bowl while mixing, add additional flour ¼ cup at a time until it does.
• Often times when you start mixing the dough it will hold it shape, but after a minute it will sort of flop down off the dough hook – add more flour each time that happens until it forms a nice ball of dough.
• The goal is to add JUST ENOUGH flour to get a nice, smooth, workable dough. Once it’s holding it’s stopped puddling around the bottom of the mixer, you likely have enough flour. Knead for 5-10 minutes for a smooth dough.
• It should be ready when the dough is soft and pliable and leaves only a small amount of residue on your fingers when pinched.

Dough rises very nicely in the oven! Just turn the oven light on and pop your dough in. The warmth of the light makes the perfect cozy spot for dough to rise.

We like to give the dinner rolls another brush of melted butter after baking and let them cool for about five minutes before serving while they are still nice and warm!

Instant Yeast Vs. Active Dry Yeast

Active dry yeast needs to be proofed in warm water as we’ve done in this recipe.

Instant yeast can be tossed straight in with the flour and other ingredients – no proofing needed.

However, we always go ahead and add our instant yeast to the warm water just to see it bloom. It gives me peace of mind to see that the yeast is alive and doing it’s job. I’d hate to mix up all of the ingredients, knead the dough, and then the dough never rise.

Fluffy Dinner Rolls

Just look at how fluffy and glorious those rolls are! Slathered with butter, drizzled with honey, next to a bowl of soup, I don’t care how you make them – they are simply irresistible!

Garlic Dinner Rolls

We often sprinkle garlic salt on our rolls after brushing them with butter and before popping them in the oven. It gives the tops this perfect salted garlic flavor that we love!

We DO NOT recommend adding garlic in any form to the dough itself – garlic inhibits rising and we ruined quite a few batches of these rolls before we figured that out. Many other recipes do call for adding garlic powder straight to the dough, but it’s never worked well for us.

FAQs

How to store fresh baked dinner rolls?

To get the most life out of these quick dinner rolls keep them at room temperature in an airtight bag or wrap them in foil. They should last for about 4 to 5 days.

Can you freeze dinner rolls?

Yes! If you want to keep them for longer than a few days you can freeze the rolls for about 3 months. Store them in a plastic freezer bag or wrap them in tightly in plastic wrap and aluminum foil.

MORE QUICK & EASY BREAD RECIPES!

• around 115 degrees
• more as needed

• Add the warm water and yeast to the bowl of a stand mixer fitted with the dough hook. Sprinkle the sugar over the top. Let sit for 5 minutes or until yeast is foamy.
• Add the butter, flour, and salt to yeast mixture and knead on low speed to combine. Increase speed to medium and continue kneading for 5 minutes. You may need to add additional flour, see notes.
• Once dough is soft and pliable, but leaving only a small amount of residue on your fingers when pinched, remove from the mixer and shape into a ball. Place in a large, greased bowl.
• Cover the bowl with a tea towel and set aside to rise for 15 minutes.
• Once dough has risen, set oven to 400 degrees to preheat and butter or grease a 9×13 baking dish.
• Roll each piece of dough into a tight ball. For shaping dinner rolls, see video above. Arrange rolls in prepared baking dish.
• Cover with a tea towel and let rise for 15 minutes.
• Gently brush the melted butter over the tops of the rolls.
• Bake for 12-15 minutes or until tops are golden and rolls are cooked through. Place under the broiler to brown the tops further, if desired.
• Remove from the oven and brush with additional butter. Let cool 5 minutes before removing from the pan.

Water temp: If the water is too hot, the yeast will die. If the water is too cold, the yeast won’t activate. We use a thermometer to test our water temperature for the best results.

Yeast: This recipe also works well with instant yeast with no changes needed.

Flour: You’ll likely need more than 3 ½ cups of flour. We usually end up closer to 4 cups, depending on the humidity. Start by adding the 3 ½ cups of flour as called for and mixing. If the dough is holding it’s shape and clearing the sides of the bowl without leaving a lot of residue on your fingers when pinched, it’s ready to go. If the dough does not form a ball or clear the edges of the bowl while mixing, add additional flour ¼ cup at a time until it does. The key to these rolls is to use the least amount of flour you can (so soft and fluffy!), but the dough does need to be workable and shouldn’t leave much residue on your fingers when pinched. Often times when you start mixing the dough it will hold it shape, but after a minute it will sort of flop down off the dough hook – add more flour each time that happens until it forms a nice ball of dough.

Size: We use a kitchen scale to measure out the dough into 1.8-2.2 ounce balls, so that everything cooks evenly.

Shaping: To shape dinner rolls, we find it easiest to form a ball of dough and place it directly on your countertop (do not flour the countertop). Form a ‘C’ with your hand and place it around the dough ball. Roll your hand back and forth on the counter, moving the ball of dough inside the ‘C’ shape. This will form a nice, tight ball of dough. See video in post for an example.

Browning: These rolls don’t brown a whole lot on the tops unless you pop them under the broiler for a minute or two after baking. It’s completely unnecessary to do, but we think it makes them prettier. We often brush ours with a little dairy milk before broiling for that extra glossy browned look, as seen in these photos.

Garlic Rolls: Before baking, brush the rolls with butter as directed and then sprinkle lightly with garlic salt to add a delicious salty garlic crunch to the tops of the rolls.

bread, easy bread recipes, yeast

Pro Tips for Success

Use only sweet rolls and not salty, spicy or savory ones.

Grate orange zest using a microplane into a fine zest.

Adjust spices or skip them based on your liking.

Raisins or currants? Although currants are uses in traditional recipes, it sometime hard to find them in regular grocery stores. Golden raisins are a great substitute.

Cut the rolls about one inch deep and not all the way through.

Make sure the butter is warm for a pouring consistency. Drizzle into the cut openings, so the the mixture soaks into the bread.

What are Hot Cross Buns?

It is sweet, enriched yeast bun made with fruit (such as raisins, currants and sometimes with candied citrus) and spices and marked with a cross on top, which makes them instantly recognizable. The cross is believed to represent the crucifixion of Jesus Christ, is made using flour marked before baking or etched on top with icing.

Dating back to 12th century, they are traditionally eaten in Good Friday (the Friday before Easter Sunday, also known as the “Day of the Cross”), they mark the end of lent season for Christians. They can be eaten plain or buttered and also very good when split in half, toasted, and served with butter and jam.

Why will you like this recipe?

• Semi homemade -If you are learning your way around the kitchen, young kids, do not own a stand mixer or just short of time, then this is perfect for you.
• Flavorful – Just because this is a shortcut recipe does not mean that it is short on flavor. We have come up with ways to incorporate all the traditional flavors like cinnamon, nutmeg, allspice, raisins or currants and orange (check out orange coffee cake recipe) into the rolls.
• Great for entertaining – If you are hosting a Easter Brunch after church or Easter Egg Hunt, then is a great addition to your spread, since it is extremely easy to make.

How to Store and Reheat Dinner Rolls

Got leftovers? Don’t stick them in the fridge – refrigeration is known to dry out baked goods. Instead, store your homemade dinner rolls in an airtight container or baggie for up to 5 days.

How to Make Dinner Rolls from Scratch

Second Rise. Transfer the rolled dough balls into a greased 9×13 baking dish to rise for about 30 minutes, or until doubled in size. When the rolls are just about done rising, go ahead and preheat the oven to 350°F.

• Bake. Place the baking dish into the preheated oven on the center rack. Bake for 25 minutes, or until the dinner rolls are golden. Once they are baked, remove them from the oven and brush them with melted butter, if desired.
• Enjoy! Serve these dinner rolls warm.

Ingredients you need

Any store-bought sweet rolls, fresh orange for zest and juice, regular white granulated sugar & confectioners sugar, butter, golden raisins and ground spices like cinnamon, all spice and nutmeg.

Why Is It Called a Dinner Roll?

This is kind of a mystery. Bread rolls have been around forever, of course, with some articles tracing basic dinner rolls all the way back to the ancient Egyptians or further. In the UK, there are so many styles and names for dinner rolls that it’s something of a hot topic, with people fighting over terms like “cob,” “barm,” and even “muffin” to describe a soft, baked yeast roll.

Here in the US, we have a few variations of bread rolls to choose from, like Parker House rolls, Hawaiian rolls, and crescent rolls. This dinner rolls recipe is great as a side dish for dinner, but honestly – if you wanted to serve them for breakfast, lunch, or a snack, they’d be great for that, too.

The History

There are many stories as to when the first Buns were made, and the story is related to the Anglo Saxons. In the Middle Ages, home bakers marked their loaves with crosses before baking, which was believed to ensure a successful bake, warding off the evil spirits that inhibit the bread from rising. This superstition gradually faded, except for marking Good Friday loaves with the cross sign.

There is also a superstition that Hot Cross Buns baked on Good Friday never became moldy and it is good luck to save one bun until the next year’s buns are made. The custom gained traction, and over the years, fruits and precious spices were included to represent health and prosperity. They were also known as “cross buns” until the 18th century.

What kind of rolls to use?

Look for sweet, Egg enriched rolls in your grocery store like King’s Hawaiian Original Hawaiian Sweet Rolls, Brioche rolls, sweet dinner rolls, Hawaiian dinner rolls or Hawaiian sweet buns.

The nursery rhyme

It’s thought it started from bakers yelling at customers to buy their buns, but has now become a traditional nursery rhyme sang at Easter time, or used to teach children how to play the recorder. Nowadays, they are not anywhere close to costing one a penny or two a penny!

Is it hot cross buns or hot crossed buns?

The correct name is “hot cross buns” but some people may think they’ve heard it as “hot crossed” and so that’s what they repeat.

What do they taste like?

This recipe is made using soft brioche or sweet Hawaiian rolls which gives an amazing softness, lightlly sweet, warm and spicy with cinnamon and all spices. This recipe uses raisins.

How to store leftovers?

If you have leftovers, then simply store them in a sealed container at room temperature for up to a day or two. Do not refrigerate.

More Easter treats to try-

• 12 rolls sweet rolls like Kings Hawaiian or Brioche type rolls
• 1 to 2 golden raisins or currants

Orange-Butter

• melted unsalted butter
• zest of one orange
• ground all spice
• 1 to 2 pinched freshly grated nutmeg

Glaze

• Preheat oven to 350°F and spray a baking pan ( that can fit one package rolls) with non-stick cooking spray.
• Make orange-butter – Stir all orange butter ingredients in a small bowl until sugar is dissolved (make sure that butter is warm when mixing, else it will not make a drizzling consistency).
• Using a spoon drizzle orange-butter evenly into the cut opening (use all the butter), making sure the butter soaks into the bread inside.
• Bake for 14 to 16 minutes or until the top is golden brown. Place baking pan on a wire rack and let cool until lukewarm.
• Make glaze – Stir all glaze ingredients in a bowl, until smooth and very thick or “piping consistency” to get a distinctive cross pattern (When lifted from the surface with a spoon, it forms a soft peak and doesn’t flow back into the rest of the icing. If its’ too thick that it will be hard to stir and too thin will settle into a flat surface after several seconds).
• Transfer to a zip lock bag, close to seal. Snip off a small piece at the corner. Pipe a line down the center of each row of buns, then repeat in the other direction to create “CROSS”.

What kind of rolls to use? Look for sweet, Egg enriched rolls in your grocery store like King’s Hawaiian Original Hawaiian Sweet Rolls, Brioche rolls, sweet dinner rolls, Hawaiian dinner rolls or Hawaiian sweet buns.

Glaze consistency Make sure that the icing is a thick consistency, otherwise you might not get a distinctive cross pattern. To check the right consistency, when lifted from the surface with a spoon, it forms a soft peak but doesn’t flow back into the rest of the icing. It should not be too thick that it’s hard to stir nor too thin that it settles into a flat surface after several seconds.

Grate orange zest using a microplane into a fine zest.

Raisins or currants? Although currants are uses in traditional recipes, it sometime hard to find them in regular grocery stores. Golden raisins are a great substitute.

Cut the rolls about one inch deep and not all the way through.

Make sure the butter is warm for a pouring consistency. Drizzle into the cut openings, so the the mixture soaks into the bread.

Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.

All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

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How to make?

Cut rolls – Cut each roll one direction (not cutting all the way through), turn 90° and cut in the opposite direction. Stuff the cut opening with raisins.

Make Orange-cinnamon glaze – Stir together warm melted butter, orange juice, finely grated orange zest, ground cinnamon and all spice together. Drizzle into the cut openings.

Bake and finish with icing – Bake at 350 degrees for about 15 minutes and cool until warm. Stir confectioners sugar, vanilla and water/milk to make a very thick glaze. Spoon into a small zip lock bag, snip off a corner and squeeze cross pattern on the baked rolls.

The Ingredients You’ll Need

These dinner rolls are sweet and simple, just like the list of ingredients below. Here’s what you’ll need for fluffy, buttery homemade dinner rolls in your own kitchen.

• Milk and Water: A little of both, warmed up to help activate the yeast.
• Sugar: Sugar gives this dinner rolls recipe a bit of sweetness and helps activate the yeast, as well.
• Yeast: Active dry yeast.
• Eggs: To make the rolls rich and soft, we’ll add whole eggs plus a couple of egg yolks.
• Honey: Or pure maple syrup.
• Salt
• Bread Flour: Bread flour is best for this recipe, but if you don’t have that you can still make dinner rolls using all-purpose flour. They won’t have quite the texture of a bread-flour dinner roll, but they’ll still be soft and tasty.
• Butter: Salted butter, softened to room temperature.

What Do You Eat with Dinner Rolls?

In a word? Dinner! These sweet, buttery rolls are great with just about any meal. These are a few of our favorites:

• Salmon: Balsamic Roasted Salmon is uber-flavorful, healthy, and easy to cook. Serve it with your favorite veggies and, of course, dinner rolls.
• Chicken: Every busy cook should have a sheet pan recipe up their sleeve, and this Lemon Chicken Sheet Pan Dinner is one of the best.
• Beef: There’s nothing more satisfying than a Tender Pot Roast slow-simmered in the crockpot for hours. You’ll love this hearty, homestyle recipe.

Can I Freeze These Rolls?

Sure! You can freeze your homemade dinner rolls for up to one month. Just bake them, cool them down, and store them in freezer bags. Thaw to room temperature before reheating or serving.

Yield: 12 Servings

Soft Dinner Rolls Recipe

Soft, buttery, fluffy Dinner Rolls are a classic side for any meal. Baked to a tempting golden brown, these rolls can be served plain, with butter, or even as sandwich bread!

• 2⁄3 cup warm whole milk
• 1⁄3 cup warm water
• 2 1⁄2 tablespoons sugar, divided
• 1 tablespoon active dry yeast
• 3 large eggs + 2 yolks
• 1 tablespoons honey
• 1 1⁄4 teaspoon salt
• 4 1⁄2 cup bread flour
• 3⁄4 cup salted butter, room temperature

• In the bowl of a stand mixer, fitted with a whisk attachment, combine the warm milk, warm water, 2 tsp of sugar, and yeast. Whisk together on low speed until just incorporated.
• Turn the mixer off and let the mixture proof for 5 minutes, until bubbly and frothy. Once proofed, add in the remaining sugar, eggs, honey and salt. Whisk to combine.
• Swap the mixer attachment to a dough hook and add in the flour. Knead until just combined. Add in the butter and knead for 10 minutes, until a soft dough has formed.
• Once kneaded, transfer the dough into a separate greased bowl. Lightly spray the top of the dough with baking spray, then cover with plastic wrap or a clean kitchen towel. Let the dough rise until it has doubled in size.
• Once the rolls have risen, place the baking dish into the preheated oven on the center rack. Bake for 25 minutes, until golden.
• Once baked, remove from the oven. You may brush the baked rolls with melted butter if desired. Serve while warm.

• Liquid Temperature: When working with yeast-based recipes such as this one, it is very important to have the liquids at the correct temperature. If the liquids are too hot, they will kill the yeast. If they are too cold, the yeast won’t activate, preventing the rolls from rising properly. The ideal temperature is between 105°F – 110°F. For reference, this is warmer than body temperature, but not unpleasantly hot.
• Heating the Rolls: These are just best served while warm. You may reheat the rolls in the microwave for a few seconds to refresh before serving them, if needed.

Yield

1Amount Per Serving: 15g 8g 0g 5g

Categories

A good dinner roll should have a golden brown color and be just a tad on the sweet side, but probably the most important thing about a dinner roll is the texture. Almost like brioche or challah, dinner rolls need to be light, moist, and have a soft, pull-apart chewiness with no crumbly pieces at all. Getting the texture right can be a challenge for beginning bakers, and a lot of people use special techniques like the tangzhong method for making sure their rolls turn out just so.

This dinner rolls recipe doesn’t use any techniques, but the result is still perfectly soft and fluffy, with a buttery taste and a pretty golden brown color. My secret? Using bread flour, extra egg yolks, and a good long kneading time – 10 minutes in the stand mixer, or around 20 minutes by hand. It’s also important to fold the rolls correctly, and I’ll show you exactly how to do that in the step-by-step photos. Let’s dive in!

Can these be frozen?

Sure can! Freeze the baked and cooled rolls (without the confectioners sugar icing) for up to a month. Thaw overnight at room temperature, glaze and serve after glaze sets.

More Homemade Bread Recipes

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Yeast-based dinner roll recipes are a little different from other baking recipes, so I’m including this section of helpful tips for success. Read on, and enjoy your dinner rolls!

• Liquid Temperature: When working with yeast-based recipes such as this one, it is very important to have the liquids at the correct temperature. If the liquids are too hot, they will kill the yeast. If they are too cold, the yeast won’t activate, preventing the rolls from rising properly. The ideal temperature is between 105°F – 110°F. For reference, this is warmer than body temperature, but not unpleasantly hot.
• Heating the Rolls: These are just best served while warm. You may reheat the rolls in the microwave for a few seconds to refresh them before serving, if needed.

Making the cross on top

Made from scratch recipes have the cross on top of the buns made in two ways – A paste of flour and water is piped on top of the buns before baking or confectioners sugar icing are piped on top after baking.

Glaze consistency

Make sure that the icing is a thick consistency, otherwise you might not get a distinctive cross pattern. To check the right consistency, when lifted from the surface with a spoon, it forms a soft peak but doesn’t flow back into the rest of the icing. It should not be too thick that it’s hard to stir nor too thin that it settles into a flat surface after several seconds.