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

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My family loves the fragrance of these rolls as they bake, and each person has come to expect them whenever I make a special meal. After that meal, these rolls can be easily reheated and "freshened." Just pop them in the microwave, or put them in a moistened paper bag and then place the bag in an oven on low heat. —Anna Baker, Blaine, Washington
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min.
MAKES:24 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min.
MAKES: 24 servings


  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1 teaspoon plus 1/3 cup sugar, divided
  • 1-1/4 cups warm 2% milk (110° to 115°)
  • 1/2 cup butter, melted
  • 2 large eggs
  • 1-1/2 teaspoons salt
  • 6 to 6-1/2 cups all-purpose flour
  • Additional melted butter, optional

Nutritional Facts

1 each: 173 calories, 5g fat (3g saturated fat), 29mg cholesterol, 187mg sodium, 28g carbohydrate (4g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.


  1. In a large bowl, dissolve yeast in warm water with 1 teaspoon sugar. Add the milk, butter, eggs, salt, 3 cups flour and remaining sugar; beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. 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 and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down; turn onto a lightly floured surface. Divide in half; shape each portion into 12 balls. Place rolls in two greased 13-in. x 9-in. baking pans; cover and let rise until doubled, about 30 minutes.
  4. Bake at 375° for 20-25 minutes or until golden brown. Lightly brush with melted butter if desired. Place pans on wire racks. Serve warm. Yield: 2 dozen.
If Cooking for Two: Freeze baked rolls in heavy-duty freezer bags; thaw when ready to use.
Originally published as Dinner Rolls in Reminisce Extra February 1993, p47

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Gwen257 User ID: 6420377 256262
Reviewed Nov. 1, 2016

"I would like to know how to get a smooth top on yeast rolls"

NJ_mommy_1 User ID: 3034114 246031
Reviewed Mar. 26, 2016

"These rolls turned out really good and they looked just like the picture! I will definitely be making these again. Thanks!!!"

3bbunny User ID: 5948627 243967
Reviewed Feb. 17, 2016

"I just made these and OMG are they good. It's the first time I've baked rolls. I haven't tried baking breads/rolls for a long time as I haven't had good results because of the yeast. So happy it turned out great, easy too."

M.Neavear User ID: 8463601 233312
Reviewed Sep. 22, 2015

"quite good and light! Nice recipe!"

TJTrails User ID: 1261407 38202
Reviewed Nov. 29, 2013

"Good and easy to make, but not quite what I was hoping for. I may have overworked the dough. They turned out tougher than I wanted."

AvramHerzog User ID: 7098063 38201
Reviewed Jan. 21, 2013

"I made these rolls for my family last Friday, substituting stick margarine for the butter and soy milk for the milk. I also omitted the tsp. sugar in which to dissolve the yeast. These were simply outstanding! And dairy free to boot! Already my wife and kids want me to make them again!

Avram Herzog"

southernkid User ID: 3826922 42766
Reviewed Jan. 9, 2013


1bunney User ID: 5733596 37457
Reviewed Apr. 17, 2012

"these are easy and so yummy they taste just like they are from a restraunt"

Tmama71 User ID: 5989803 38059
Reviewed Nov. 25, 2011

"These were so great for Thanksgiving! I didn't do the second rise and they turned out with a little heavier feel that was perfect. I will definitely make these again."

emilyad User ID: 4578533 13168
Reviewed Sep. 7, 2011


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