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

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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 large eggs
  • 2 tablespoons butter, melted

Nutritional Facts

1 each: 124 calories, 5g fat (1g saturated fat), 20mg cholesterol, 145mg sodium, 18g carbohydrate (3g sugars, 1g fiber), 3g 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


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
warrenbaker User ID: 6190128 116813
Reviewed Nov. 20, 2013

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

MY REVIEW
Kielie User ID: 6902597 177611
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
shiny0torchic User ID: 6958458 180648
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
ldejneha User ID: 6238316 92748
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
cee-jay User ID: 1579946 107056
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."

MY REVIEW
cee-jay User ID: 1579946 174734
Reviewed Dec. 12, 2010

"Can the rollsbe made with applesauce instead of the oil?"

MY REVIEW
wreiter User ID: 5469177 177609
Reviewed Nov. 24, 2010

"This is a delicious recipe! Faster than most roll recipes since the dough only has to rise one time."

MY REVIEW
runnnergirlrohrer User ID: 3470110 175899
Reviewed Nov. 21, 2010

"Delicou crecent rolls . Good for freezing too. Use quick rise yeast."

MY REVIEW
azzilu User ID: 2371381 162008
Reviewed Nov. 25, 2009

"light and buttery...watch time to make sure they come out golden and not too dark...freezes well....would definitely make again..."

MY REVIEW
liznichols User ID: 2051885 116812
Reviewed Oct. 16, 2008

"I made these buns and was not happy with the results at all.

First off I found the buns burned on the bottom. My second batch I turned the oven down by 50 degrees. We didn't like the texture. I followed the recipe both times to a tee. Is something missing? Also I used two different brands of yeast,
thinking it was my yeast."

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