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Yeast Dinner Rolls Recipe

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4.6 2
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Ever since I was a child, fresh-from-the-oven yeast breads and rolls have been my absolute favorite. These melt in your month.—Earlene McEvers, Herrin, Illinois
TOTAL TIME: Prep: 20 min. + rising Bake: 15 min.
MAKES:32 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 15 min.
MAKES: 32 servings

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 1 can (12 ounces) evaporated milk
  • 2 eggs
  • 1/3 cup sugar
  • 1/4 cup butter, melted
  • 2 teaspoons salt
  • 8 to 8-1/2 cups King Arthur Unbleached All-Purpose Flour
  • Additional melted butter, optional

Nutritional Facts

One serving (1 each) equals 148 calories, 2 g fat (0.55 g saturated fat), 15 mg cholesterol, 179 mg sodium, 27 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch.

Directions

  1. In a large bowl, dissolve yeast in a warm water. Add milk, eggs, sugar, butter, salt and 4 cups flour until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down; divide into four portions. Shape each into eight rolls; place 20 rolls in a greased 13-in. x 9-in. baking pan. Place 12 rolls in a greased 8-in. square baking pan. Cover and let rise in a warm place until doubled, about 20-30 minutes. Bake at 375° for 15-20 minutes or until golden brown. Brush with butter if desired. Serve warm. Yield: 32 rolls.
Originally published as Yeast Dinner Rolls in Taste of Home December/January 2001, p54

Nutritional Facts

One serving (1 each) equals 148 calories, 2 g fat (0.55 g saturated fat), 15 mg cholesterol, 179 mg sodium, 27 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch.

Reviews for Yeast Dinner Rolls(2)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Feb. 27, 2014

Wonderful! Tasty and moist. Used this recipe to make nutroll too. Baked rolls last more than 2 weeks in my fridge! Its a keeper! My taste tester(husband) loves them!

MY REVIEW
Reviewed Nov. 21, 2011

These rolls have been my families favorites for several years now. I even get requests to bring them to all our holiday gatherings.

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