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

Best Dinner Rolls Recipe

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4.5 14 15
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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
Test Kitchen Approved
TOTAL TIME: Prep: 35 min. + rising Bake: 10 min.
MAKES: 24 servings


  • 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
  • 1 teaspoon kosher salt
  • 1 teaspoon dried minced garlic
  • 1 teaspoon dried minced onion
  • 1 teaspoon poppy seeds
  • 1 teaspoon sesame seeds
  • 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

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.


  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

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Reviewed Aug. 7, 2014

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

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."

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."

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"

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."

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