Back to Perfect Dinner Rolls

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Perfect Dinner Rolls Recipe

Perfect Dinner Rolls Recipe

These rolls melt in your mouth. I loved them as a child, and I'm happy to make them for my kids because I know I am making for them the same wonderful memories my mom made for me! —Gayleen Grote, Battle View, North Dakota
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min. YIELD:24 servings

Ingredients

  • 1 tablespoon active dry yeast
  • 2-1/4 cups warm water (110° to 115°)
  • 1/3 cup sugar
  • 1/3 cup shortening
  • 1/4 cup powdered nondairy creamer
  • 2-1/4 teaspoons salt
  • 6 to 7 cups bread flour

Directions

  • 1. In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, creamer, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  • 2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat 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 into 24 pieces. Shape each into a roll. Place 2 in. apart on baking sheets coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
  • 4. Meanwhile, preheat oven to 350°. Bake 12-15 minutes or until lightly browned. Remove from pans to wire racks. Yield: 2 dozen.

Nutritional Facts

1 each: 142 calories, 3g fat (1g saturated fat), 0 cholesterol, 222mg sodium, 25g carbohydrate (3g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Reviews for Perfect Dinner Rolls

Sort By :
MY REVIEW
trfloflo User ID: 7064510 176117
Reviewed Apr. 18, 2014

"This was given to me by my sister law, Annja. It has now become a Holliday tradition in our home. Very easy, to make with great flavor!"

MY REVIEW
marsikearney User ID: 3044655 180993
Reviewed Jun. 24, 2012

"I always make this recipe now for dinner rolls. I usually don't have dry milk or creamer, so I substitute canned milk for the majority of the water. Other than that, everything is the same. My boys love these, and my best friend's mother asks me to bring them whenever we are invited to dinner."

MY REVIEW
radther23 User ID: 6410449 95975
Reviewed Dec. 18, 2011

"I had left over dough and used it as pizza crust and it was very good."

MY REVIEW
maryft User ID: 13185 162277
Reviewed Mar. 5, 2011

"I have been making these ever since I saw the recipe at Christmas time. I start it in the bread machine through the first rise and then shape, rise and bake. Best dinner rolls ever. Thanks for sharing."

MY REVIEW
colsen50 User ID: 1784281 92985
Reviewed Dec. 22, 2010

"Made these for Thanksgiving and everyone loved them! Easy to make, wonderful texture, great flavor! Making them tonight for the office Christmas party tomorrow."

MY REVIEW
fishrgal User ID: 1182152 107663
Reviewed Dec. 14, 2010

"PERFECT is right! Made them for company yesterday and today had to make more for ourselves. I did the dough in my breadmaker so I had to halve the recipe (got 12 good sized rolls). Instead of shortening, I used Canola oil, instead of sugar I used honey, and scaled skim milk replaced the nondairy creamer. I spread Crisco on top of the rolls when I placed them in the pan and baked them at 350 after they had risen well. I will make these again and again."

MY REVIEW
maggieaw User ID: 4163584 176025
Reviewed Nov. 26, 2010

"I made these again for Thanksgiving. This time I used the bread flour and the non dairy creamer as listed in recipe (instead of the scalded milk and all purpose flour as I did the first time I made these) Personally I like them better the first time with my substitutions. They do make good little sandwich buns- plus I have enough to freeze for later."

MY REVIEW
kforys User ID: 3748209 162276
Reviewed Nov. 26, 2010

"Wonderful, easy recipe, better than my own favorite. I will make these again for Christmas if not before!"

MY REVIEW
jackiegene User ID: 4479858 176023
Reviewed Nov. 25, 2010

"A little bland. Something tasted like it was missing. We are going to enjoy them as small sandwiches. Texture was wonderful, soft, fluffy. I would make them again."

MY REVIEW
kumok User ID: 5460393 210274
Reviewed Nov. 24, 2010

"My rolls is too heavy and salty. but it taste pretty good . I also have trouble with baking. it takes lot longer to turn light brown. Al though I leave 4,500 feet high elevation. is that some thing to do with this altitude."

MY REVIEW
pukester User ID: 1911280 107662
Reviewed Nov. 22, 2010

"These are super yummy rolls, my family couldn't stop eating them!!!"

MY REVIEW
wendy234 User ID: 4287918 159375
Reviewed Nov. 22, 2010

"I am bringing them to Thanksgiving dinner. I tried them this weekend to make sure they were good because it is the first Thanksgiving with his family. They are great. I used the powdered milk instead of creamer and I mixed them up in my kitchen aid mixer. Super easy."

MY REVIEW
Anna's cakes User ID: 5591151 92984
Reviewed Nov. 20, 2010

"Could I use wholemean flour or brown flour instead? If so how does the rest of the recipe change?"

MY REVIEW
maggieaw User ID: 4163584 180987
Reviewed Nov. 20, 2010

"Thanks to the poster before me who suggested using scalded milk in place of some of the water and nondairy creamer. It made the difference of making them today or waiting until I went to the grocery store! My rolls turned out tender and delicious, they smelled so good I had to eat one slathered in butter right out of the oven. Delicious, cant wait to share these.

This is my first try at baking dinner rolls- I am getting rather courageous with yeast bread baking lately- thanks to Taste of Home."

MY REVIEW
R Franklin User ID: 4611760 210273
Reviewed Nov. 20, 2010

"Excellent rolls with a crispy crust which my family loves! I used 1 cup of scalede mile instead of the creamer and reduced the water to 1 1/4 cups as I had neither creamer or powdered milk. I did remember that during the 50's these types of recipes were pretty common and that one could sub regular milk if desired. They turned out great and I will try the recipe 'as is' next time I have either of those ingredients. Thanks."

MY REVIEW
booniebama User ID: 4948823 108716
Reviewed Nov. 20, 2010

"I have never made rolls before.

Do you use solid shortening like Crisco?"

MY REVIEW
rij12861 User ID: 5012922 107661
Reviewed Nov. 19, 2010

"Sorry rbirk, you may not have meant dry milk."

MY REVIEW
rij12861 User ID: 5012922 108714
Reviewed Nov. 19, 2010

"rbirk - yes you can substitute powdered milk for the non dairy creamer and these will turn out delicious."

MY REVIEW
lokelauplace User ID: 294929 176009
Reviewed Nov. 19, 2010

"for those that have made in bread maker, do you use the full recipe or do you have to halve it to fit? My maker usually uses 4 cups max of flour."

MY REVIEW
rbirk User ID: 5583958 180984
Reviewed Nov. 19, 2010

"Question - I plan to try these but want to use Milk instead. Has anyone tried this?"

MY REVIEW
rbirk User ID: 5583958 176008
Reviewed Nov. 19, 2010

"Question - I plan to try these but want to use Milk instead. Has anyone tried this?"

MY REVIEW
joann13209 User ID: 4602024 108712
Reviewed Nov. 19, 2010

"To answer your question, of course, you can use the dough cycle on your bread machine, then remove the dough, form them into rolls, place on rimmed baking sheet and bake at 350 for 15 to 20 minutes, or when they're are golden brown on top.l"

MY REVIEW
rogpen User ID: 2366294 108711
Reviewed Nov. 19, 2010

"I have made these in my bread machine and they turned out great. My family just loves them."

MY REVIEW
sweeetbug User ID: 3018656 164688
Reviewed Nov. 19, 2010

"I have a question: Do you think that I could use this recipe on the "dough mode" in my bread machine, then turn it out and create individual rolls myself? I am trying to save time and wanted to use my bread machine. Any thoughts?"

MY REVIEW
smfrueh@aol.com User ID: 2138912 142569
Reviewed Nov. 24, 2009

"These rolls are so yummy, one batch isn't enough at the holidays!"

MY REVIEW
CooksALotMike User ID: 22321 180982
Reviewed Feb. 15, 2009

"I have made this recipe dozens of times. My 18-year-old thinks they are the best! I use powered milk instead of non-dairy creamer, however."

Loading Image