Mother's Dinner Rolls Recipe
Mother's Dinner Rolls Recipe photo by Taste of Home

Mother's Dinner Rolls Recipe

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These tender rolls will melt in your mouth. Mom would set out her big square-footed honey bowl with them - some sweet butter and a drizzle of honey on these rolls is a special treat. -Willa Govoro, St. Clair, Missouri
TOTAL TIME: Prep: 45 min. + chilling Bake: 20 min.
MAKES:30 servings
TOTAL TIME: Prep: 45 min. + chilling Bake: 20 min.
MAKES: 30 servings


  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1 cup boiling water
  • 1 cup shortening
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 2 eggs, lightly beaten
  • 7-1/2 to 8 cups all-purpose flour

Nutritional Facts

1 each: 197 calories, 7g fat (2g saturated fat), 14mg cholesterol, 84mg sodium, 29g carbohydrate (5g sugars, 1g fiber), 4g protein


  1. In a small bowl, dissolve yeast in warm water. Meanwhile, in a large bowl, combine the boiling water, shortening, sugar and salt. Allow to stand 3 to 4 minutes or until shortening is melted and sugar is dissolved. Add the yeast mixture and eggs and mix well. Add 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough (do not knead).
  2. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight. Turn dough onto a floured surface. Form a 2-1/2-in. ball. Roll into a 5-in. rope; shape into a knot. Repeat with remaining dough.
  3. Place on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 20-25 minutes or until golden brown. Yield: 2-1/2 dozen.
Originally published as Mother's Dinner Rolls in Taste of Home August/September 1995, p35

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Reviewed Mar. 26, 2015

"Tried this recipe for the 1st time, only I switched safflower oil instead of shortening and added orange zest. It was soft and delicious, thank you"

Reviewed Nov. 18, 2014

"My Question is this..... Could I do this recipe as written above and freeze them after.."".Turn dough onto a floured surface. Form a 2-1/2-in. ball. Roll into a 5-in. rope; shape into a knot. Repeat with remaining dough. "" this point? I would like to prepare early then freeze and then bake the day I need them? Any Suggestions?"

Reviewed Jan. 5, 2014

"I've been making this recipe for years. They are wonderful and my children request them at all our family meals."

Reviewed Mar. 29, 2012

"This recipe is awesome! Very little mess to clean up and turns out excellent.

My recipe made 4 dozen decent sized rolls.
Definitely adding this to my recipe box!"

Reviewed Dec. 29, 2011

"I used all new ingredients, the dough looked perfect I was so happy. Waited up to 3 hrs. & the dough never doubled. I even set them near the oven @ warm setting. I've never seen my mother put the yeast directly into the dry ingriedients w/o first allowing the yeast to rise separately in warm water in a jar and allowing it to rise apart from the dry ingredients. But these recipes call to dissolve it w warm water along w the other dry ingredients. Why else would it have not risen? I tried this twice what a waste of money."

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