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Best Dinner Rolls Recipe

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If you can't decide which enticing topping to use, just make them all.—Christina Pittman, Parkville, Missouri

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Best Dinner Rolls Recipe

Prep: 35 min. + rising Bake: 15 min.

Yield: 24 Servings

35 15 50

Ingredients

4-1/2 to 5 cups all-purpose flour
1/4 cup sugar
1 package (1/4 ounce) active dry yeast
1-1/4 teaspoons salt
1 cup whole milk
1/2 cup water
2 tablespoons butter
2 eggs
1 egg, lightly beaten
FOR EVERYTHING DINNER ROLLS:
1 teaspoon poppy seeds
1 teaspoon kosher salt
1 teaspoon dried minced garlic
1 teaspoon sesame seeds
1 teaspoon dried minced onion
FOR PARM-GARLIC DINNER ROLLS:
2 tablespoons grated Parmesan cheese
1/2 teaspoon dried minced garlic
FOR ALMOND HERB DINNER ROLLS:
2 tablespoons chopped sliced almonds
1/2 teaspoon kosher salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

Directions

In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat on medium speed for 3 minutes. Add 2 eggs; beat on high speed for 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 24 portions. Shape into balls. Divide between two greased 13-in. x 9-in. baking pans.
Cover with a clean, lightweight towel and let rise until doubled, about 30 min. Brush with lightly beaten egg. Sprinkle with toppings for rolls of your choice.
Bake at 375° for 10-15 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen.

CLOVERLEAF ROLLS: Make dough as directed; divide into 24 portions. Divide each into three equal pieces; shape into balls. Place three balls in each greased muffin cup. Let rise, top and bake as directed. TWISTS: Make dough as directed; divide into 24 portions. Shape into balls; roll each into a 10-in. rope. Fold in half and twist two or three times, holding both ends. Pinch rope ends to seal. Let rise, top and bake as directed. ROSETTES: Make dough as directed; divide into 24 portions. Shape into balls; roll each into a 10-in. rope. Tie loose knot in the center of rope. Bring bottom end up and tuck into center of roll; wrap top end around and tuck under roll. Let rise, top and bake as directed.

Nutritional Facts 1 roll (calculated without toppings) equals 118 calories, 2 g fat (1 g saturated fat), 30 mg cholesterol, 143 mg sodium, 21 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Best Dinner Rolls in Taste of Home November 2011, p61

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Reviews for Best Dinner Rolls

Best Dinner Rolls

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(1-10) of 11 reviews

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Reviewed on Mar. 30, 2013 by linnylou306

I should have known better than to put the yeast in with the flour without letting it rise first. They were ok but I have had better; do like the topping idea

Reviewed on Feb. 15, 2013 by Pinstripes

A lot of work, but it makes a lot and they freeze very well. Don't skimp on the topping, that really makes it special.

Reviewed on Jan. 06, 2013 by Dianaore

Like many of my other reviews...mine didn't look like the picture. Even with the pan sitting in front of the fireplace as my warm place int he house it seemed they had a hard time rising to the the desired height. They were okay in taste, kind of sweet. I might try them again before deciding to toss the recipe to see if they are any better the second time around in looks.

Reviewed on Dec. 25, 2012 by crystalcarreon

These were perfect! I refrigerated the dough overnight after rising and made them the next afternoon. Had the perfect amount of sweetness and the Parmesan with garlic was awesome! Thanks for this one!

Reviewed on Nov. 25, 2011 by sheiladiaz

I made these rolls last night for Thanksgiving dinner. They were pretty good. They were not the "best" rolls I have ever made but they were still good. I made the parmesan topping and the almond-herb topping. The almond-herb was the favorite.

Reviewed on Nov. 25, 2011 by juicyfruit007

I made these today for Thanksgiving dinner. Used a modified version of the "everything" toppings. I don't know if they were superior enough to be called the "best" but they were definitely as good as any I've made!

Reviewed on Nov. 19, 2011 by kismat62

Very Good! I can not wait to try the almond herb rolls for Thanksgiving dinner.

Reviewed on Nov. 13, 2011 by michelledg

This recipe was very easy to make and the rolls tased great, too. I will be making them for Thanksgiving dinner.

Reviewed on Nov. 07, 2011 by Resab

I've already made 4 batches. I just put all the ingredients into my bread machine on the dough cycle. Very easy.

Reviewed on Nov. 06, 2011 by Linda Meyers

I have never had much luck with homemade rolls and bread but decided to give these a try. They were delicious. Will make again.

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