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

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4.5 26 20
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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.
MAKES:24 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min.
MAKES: 24 servings


  • 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

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.


  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.
Originally published as Perfect Dinner Rolls in Taste of Home October/November 2008, p47

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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!"

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."

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."

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."

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."

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."

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."

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!"

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."

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."

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