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Simply-a-Must Dinner Rolls Recipe
Simply-a-Must Dinner Rolls Recipe photo by Taste of Home

Simply-a-Must Dinner Rolls Recipe

Publisher Photo
I make these fluffy, buttery rolls every year. They always turn out velvety and crisp and any leftovers work wonderfully for sandwiches. —Michelle Minaker, Two Rivers, Wisconsin
TOTAL TIME: Prep: 40 min. + rising Bake: 10 min.
MAKES:36 servings
TOTAL TIME: Prep: 40 min. + rising Bake: 10 min.
MAKES: 36 servings

Ingredients

  • 5-1/2 to 6 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon quick-rise yeast
  • 2 teaspoons salt
  • 1 cup 2% milk
  • 1/2 cup canola oil
  • 3 eggs
  • 2 tablespoons butter, melted

Nutritional Facts

1 roll equals 124 calories, 5 g fat (1 g saturated fat), 20 mg cholesterol, 145 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Directions

  1. In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; 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. Cover and let rest for 10 minutes. Divide dough into thirds. Roll each portion into a 12-in. circle; brush with butter. Cut each circle into 12 wedges.
  3. Roll up wedges from the wide end and place point side down 2 in. apart on baking sheets coated with cooking spray. Curve ends to form crescents. Cover and let rise until nearly doubled, about 30 minutes.
  4. Bake at 400° for 10-12 minutes or until golden brown. Remove from pans to wire racks. Yield: 3 dozen.
Originally published as Simply-a-Must Dinner Rolls in Taste of Home October/November 2008, p17

Nutritional Facts

1 roll equals 124 calories, 5 g fat (1 g saturated fat), 20 mg cholesterol, 145 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Reviews for Simply-a-Must Dinner Rolls

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 20, 2013

This recipe is a keeper. I do this in my bread machine. Thank You for sharing ! Rockland Baker

MY REVIEW
Reviewed Dec. 23, 2012

Experimented with this recipe before Thanksgiving among others and it was the winner. Did cut back a touch on the sugar. Split into fourths to roll out and my family has devoured every batch!

MY REVIEW
Reviewed Nov. 25, 2012

These were good. I used a little too much sugar in this recipe, but otherwise they turned out fantastic. I can't wait for another dinner where I can make these as a side.

MY REVIEW
Reviewed Oct. 9, 2011

This was a fantastic recipe. I let them rise a little billte longer, used 1/2 cup of butter instead of oil and bushed with butter before placing in the over.

They are GREAT!!!!!

MY REVIEW
Reviewed Dec. 26, 2010

At what point should the rolls be frozen? Should I bake all rolls as directed or freeze the dough after dividing onto thirds? We baked 1/3 of the dough and froze the other 2/3rds.

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