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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.


  • 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
  • 1 teaspoon poppy seeds
  • 1 teaspoon kosher salt
  • 1 teaspoon dried minced garlic
  • 1 teaspoon sesame seeds
  • 1 teaspoon dried minced onion
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon dried minced garlic
  • 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)


  • 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).
  • 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.
  • 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.
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.