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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: 10 min.

Ingredients

  • 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

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Best Dinner Rolls (continued)

Directions

  • 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.
CLOVERLEAF ROLLS: Make dough as directed; divide into 24 portions. Divide and shape each portion into three balls. For each roll, place three balls in a greased muffin cup. Let rise, top and bake as directed. TWISTS: Make dough as directed; divide and shape into 24 balls. Roll each into a 10-in. rope; fold in half and twist two or three times while holding both ends. Pinch rope ends to seal. Let rise, top and bake as directed. ROSETTES: Make dough as directed; divide and shape into 24 balls. Roll each into a 10-in. rope; tie into a loose knot. Tuck ends under. 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.