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Best Dinner Rolls

Best Dinner Rolls
If you can't decide which enticing topping to use, just make them all.—Christina Pittman, Parkville, Missouri
24 ServingsPrep: 35 min. + rising Bake: 15 min.

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
© Taste of Home 2013

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Best Dinner Rolls (continued)

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.
Nutrition 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.
© Taste of Home 2013