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Dinner Rolls Recipe

Dinner Rolls Recipe photo by Taste of Home

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My family loves the fragrance of these rolls as they bake, and each person has come to expect them whenever I make a special meal. After that meal, these rolls can be easily reheated and "freshened." Just pop them in the microwave, or put them in a moistened paper bag and then place the bag in an oven on low heat. —Anna Baker, Blaine, Washington

This recipe is:

Diabetic Friendly

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Dinner Rolls Recipe

Prep: 30 min. + rising Bake: 20 min.

Yield: 24 Servings

30 20 50

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 teaspoon plus 1/3 cup sugar, divided
1-1/4 cups warm 2% milk (110° to 115°)
1/2 cup butter, melted
2 eggs
1-1/2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
Additional melted butter, optional

Directions

In a large bowl, dissolve yeast in warm water with 1 teaspoon sugar. Add the milk, butter, eggs, salt, 3 cups flour and remaining sugar; beat until smooth. Stir in enough remaining flour to form a soft dough.
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 and let rise in a warm place until doubled, about 1 hour.
Punch dough down; turn onto a lightly floured surface. Divide in half; shape each portion into 12 balls. Place rolls in two greased 13-in. x 9-in. baking pans; cover and let rise until doubled, about 30 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Lightly brush with melted butter if desired. Place pans on wire racks. Serve warm. Yield: 2 dozen.

If Cooking for Two: Freeze baked rolls in heavy-duty freezer bags; thaw when ready to use.

Nutritional Facts 1 roll (calculated without additional butter) equals 173 calories, 5 g fat (3 g saturated fat), 29 mg cholesterol, 187 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Dinner Rolls in Reminisce Extra February 1993, p47

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Dinner Rolls

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Reviewed on Jan. 21, 2013 by AvramHerzog

I made these rolls for my family last Friday, substituting stick margarine for the butter and soy milk for the milk. I also omitted the tsp. sugar in which to dissolve the yeast. These were simply outstanding! And dairy free to boot! Already my wife and kids want me to make them again!

Avram Herzog

Reviewed on Jan. 09, 2013 by southernkid

VERY GOOD!!!

Reviewed on Apr. 17, 2012 by 1bunney

these are easy and so yummy they taste just like they are from a restraunt

Reviewed on Nov. 25, 2011 by Tmama71

These were so great for Thanksgiving! I didn't do the second rise and they turned out with a little heavier feel that was perfect. I will definitely make these again.

Reviewed on Sep. 07, 2011 by emilyad

Delicious!