- 1/4 cup sugar
- 1 package (1/4 ounce) active dry yeast
- 1-1/4 teaspoons salt
- 4-1/2 to 5 cups all-purpose flour
- 1 cup whole milk
- 1/2 cup water
- 2 tablespoons butter
- 2 eggs
- 1 egg, lightly beaten
- FOR EVERYTHING DINNER ROLLS:
- 1 teaspoon kosher salt
- 1 teaspoon dried minced garlic
- 1 teaspoon dried minced onion
- 1 teaspoon poppy seeds
- 1 teaspoon sesame seeds
- 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
- In a large bowl, mix sugar, yeast, salt and 2 cups flour. 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 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn dough 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 down dough. Turn onto a lightly floured surface; divide and shape dough into 24 balls. Place in two greased 13x9-in. baking pans. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. 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; serve warm. Yield: 2 dozen.
Reviews for Best Dinner Rolls
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I love these! The toppings are delicious given enough time and patience they came out great and look impressive.
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.
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.
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
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.
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