NEXT RECIPE >

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

Best Dinner Rolls Recipe

Read Reviews
4.5 14 15
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

  • 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 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

Nutritional Facts

1 roll (calculated without toppings): 118 calories, 2g fat (1g saturated fat), 30mg cholesterol, 143mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 4g protein.

Directions

  1. 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).
  2. 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.
  3. 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°.
  4. 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.
Originally published as Best Dinner Rolls in Taste of Home November 2011, p61


Reviews for Best Dinner Rolls

AVERAGE RATING
(15)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (3)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
eversbeaver User ID: 2223765 121669
Reviewed Aug. 7, 2014

"I love these! The toppings are delicious given enough time and patience they came out great and look impressive."

MY REVIEW
Starlakay User ID: 7289429 181128
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
dogcat_8 User ID: 6341559 115061
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
linnylou306 User ID: 7206202 136785
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
Pinstripes User ID: 3468767 196382
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
Dianaore User ID: 1737743 187177
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."

MY REVIEW
crystalcarreon User ID: 5736603 183795
Reviewed Dec. 25, 2012

"These were perfect! I refrigerated the dough overnight after rising and made them the next afternoon. Had the perfect amount of sweetness and the Parmesan with garlic was awesome! Thanks for this one!"

MY REVIEW
sheiladiaz User ID: 4231892 151686
Reviewed Nov. 25, 2011

"I made these rolls last night for Thanksgiving dinner. They were pretty good. They were not the "best" rolls I have ever made but they were still good. I made the parmesan topping and the almond-herb topping. The almond-herb was the favorite."

MY REVIEW
juicyfruit007 User ID: 1404522 120032
Reviewed Nov. 25, 2011

"I made these today for Thanksgiving dinner. Used a modified version of the "everything" toppings. I don't know if they were superior enough to be called the "best" but they were definitely as good as any I've made!"

MY REVIEW
kismat62 User ID: 2981137 151685
Reviewed Nov. 19, 2011

"Very Good! I can not wait to try the almond herb rolls for Thanksgiving dinner."

Loading Image