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Best Dinner Rolls Recipe
Best Dinner Rolls Recipe photo by Taste of Home

Best Dinner Rolls Recipe

Read Reviews (13)
4.29 13
Publisher Photo
If you can't decide which enticing topping to use, just make them all.—Christina Pittman, Parkville, Missouri
TOTAL TIME: Prep: 35 min. + rising Bake: 10 min.
MAKES:24 servings
TOTAL TIME: Prep: 35 min. + rising Bake: 10 min.
MAKES: 24 servings

Ingredients

  • 4-1/2 to 5 cups King Arthur Unbleached 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

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.

Directions

  1. In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk, water and butter to 120°-130°. Add to dry ingredients; beat on medium speed 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).
  2. 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.
  3. 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.
  4. Preheat oven to 375°. Brush rolls with lightly beaten egg. Sprinkle with toppings for rolls of your choice. Bake 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.
Originally published as Best Dinner Rolls in Taste of Home November 2011, p61

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.

Reviews for Best Dinner Rolls(13)

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (3)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 29, 2014

I do not think this recipe in for me. I like the topping idea but the dough did not raise like normal bread dough. I have tried it twice and neither time did it work out. I will not be remaking this one.

MY REVIEW
Reviewed Jul. 19, 2013

I made half of this recipe for dinner one night. There were 4 people eating, and I didn't want to make 2 dozen rolls. Like any bread recipe, it is time consuming. I had trouble getting the dough to come together. I had to keep adding flour before it was no longer sticky. As the other reviewers said, it didn't raise very much. I even put this out in the shade on my porch on a 92 degree day. After baking, the rolls had risen but were on the denser side; not light and fluffy like I would have hoped for, but they had a good taste. There were three rolls left over, and the next day they were VERY dense and hard. This is not a roll you could make the day before. They are best eaten when made (and still warm). I don't know if I will make this recipe again. The icebox butterhorns from Taste of Home is a better recipe. They are lighter and fluffier. Plus, they freeze well.

MY REVIEW
Reviewed Mar. 30, 2013

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

MY REVIEW
Reviewed Feb. 15, 2013

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.

MY REVIEW
Reviewed Jan. 6, 2013

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.

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