The Best Dinner Rolls for Easter

If you're planning an Easter feast, why not hop to it and roll out a bevy of bunnies? They'll multiply quicker than you think…and your hearty eaters will "cotton" to them! —Bonnie Myers, Callaway, Nebraska

These soft rolls are out of this world. The addition of oat makes them a little heartier than other dinner rolls. —Patricia Rutherford, Winchester, Illinois

My mom, Velma Perkins, loved to serve these light, golden rolls when I was growing up on our Iowa farm. They're extra nice since they require no kneading. The dough rises in the refrigerator overnight, so there's little last-minute fuss to serve fresh hot rolls with any meal. —Toni Hilscher
Omaha, Nebraska

Most of the farmers in our area grow wheat, so this recipe definitely represents my region. I bake these rolls often, especially when I'm making soup or stew. —Celecia Stoup, Hobart, Oklahoma

These versatile rolls are so welcome served warm alongside any dinner. I always make a big batch since my family enjoys them after they're cool, too, stuffed with a filling like egg salad or ham salad. —Mary Bickel, Terre Haute, Indiana

Better double the batch! These savory, elegant rolls will disappear fast. —Jane Kroeger, Key Largo, Florida

I remember my mom making these rolls almost every Saturday so they'd be ready to bake on Sunday for company or someone just dropping by. Although they take a little time to prepare, they're really not all that difficult to make. And there's nothing in the stores that can compare to them! —Jean Fox, Welch, Minnesota

These four-ingredient rolls from Glenda Trail of Manchester, Tennessee are ready in no time. And they taste great with herb butter or jam. —Glenda Trail, Manchester, Tennessee

I saved this delicious recipe for a light wheat roll in my book of most-liked recipes. They are super easy to make. —Sandy Klocinski, Summerville, South Carolina

To change up plain old dinner rolls, I added mozzarella. Now my family wants them at every gathering. I don't mind, even in a time crunch. —Rosalie Fittery, Philadelphia, Pennsylvania

This dinner roll, slightly sweet and so very flaky, was my mother’s recipe. It’s simple to prepare because you don’t need to have any kneading skills, and the dough is easy to handle. My grandchildren have renamed them Grandma’s Croissants! —Bernice Smith, Sturgeon Lake, Minnesota

With their pleasant wheat flavor and a honey of a glaze, these rolls impress my guests. Every time I take them to potluck dinners, I come home with an empty pan. —Nancye Thompson, Paducah, Kentucky

An enticing combination of Parmesan cheese, oregano and garlic makes these buttery rolls impossible to resist. The aroma that wafts through the house while they are baking is incredible. —Patricia FitzGerald, Candor, New York

Mom taught me this easy recipe, which is perfect for feeding a crowd. There is never a crumb left over. Mom used her own bread dough, but using frozen dough is my shortcut. I make a wheat bread dough version with poppy and sesame seeds that’s popular, too. —Trisha Kruse, Eagle, Idaho

These tender rolls are a family favorite, and we sometimes have more than 20 people around the table. Make the dough in advance and bake when you're ready. —Barb Linnerud, Boiling Springs, South Carolina

These rolls have been a favorite of ours for nearly 25 years. I even baked them in an old wood stove when we lived on a farm. I developed the recipe using several techniques I learned while studying the art of bread making. The recipe won a blue ribbon at our county fair. —Mary Ann Evans, Tarpon Springs, Florida

My family's holiday meal consists of different soups and breads. This is one of the favorite breads during that meal.—Bonnie Myers, Callaway, Nebraska

I first tasted these rolls when my boyfriend made them from a family recipe that called for Parmesan. I substituted Asiago for the Parmesan with equally good results. —Bethany Shaw, Mokena, Illinois

A sprinkling of seasonings on top gives these simple rolls a special taste. Consider doubling this recipe because these are going to be a hit! Heidi Hall - North St. Paul, Minnesota

Even though these are whole wheat rolls they have a light texture and are soft and tender. This recipe reminds me of lots of happy meals with my family.—Wilma Orlano, Carroll, Iowa

I wanted something different from garlic toast, so I made a dough with garlic and onions. The next thing I knew, I’d created an amazing dinner roll. —Brenda Caughell, Durham, North Carolina

Beautiful color and light-as-a-feather texture make these rolls our family's favorite for holiday meals. I won the reserve champion award at a 4-H yeast bread competition with this recipe.
-LeAnne Hofferichter, Floresville, Texas

These fluffy rolls go perfectly with any meal. They have a delicious homemade flavor that's irresistible. I like them because they're not hard to make and they bake up nice and high. —Patricia Staudt, Marble Rock, Iowa

Orange marmalade gives the frosting on these tender yeast rolls a pleasant citrus flavor. Shape the rolls any way you like for any special occasion. —Gerri Brown, Canfield, Ohio

A yummy honey-garlic topping turns these easy dinner rolls into something extra special. Try ’em with soups and chili. —Taste of Home Test Kitchen

A cousin in North Carolina gave me the recipe for these delicious honey-glazed rolls. Using my bread machine to make the dough saves me about 2 hours compared to the traditional method. The rich buttery taste of these rolls is so popular with family and friends that I usually make two batches so I have enough! —Sara Wing, Philadelphia, Pennsylvania

Upgrade your basic crescent roll recipe! Here's a recipe that just couldn't be much quicker or easier and is sure to add a nice touch to any dinner. The garlic and Parmesan flavors really come through. Enjoy! —Lori Abad, East Haven, Connecticut

Pineapple and coconut give a subtle sweetness to these golden homemade rolls. If there are any leftovers, they're great for sandwiches. —Kathy Kurtz, Glendora, California

My family loves these rolls and requests them often. They don't take long to make because you use quick-rise yeast. —Connie Storckman, Evanston, Wyoming

I received this recipe from an email pen pal in Canada. The dough is so easy to work with, and it makes the lightest yeast rolls. I haven't used another white bread recipe since I started making this one. -Carrie Ormsby, West Jordan, Utah

These light, golden rolls have a heavenly homemade flavor and aroma. Mom never hesitates to whip up a batch of these from-scratch rolls, since they're a delightful way to round out a meal. —Debra Falkiner, St. Charles, Missouri

The first thing my guests ask when they come for dinner is if I'm serving these dinner rolls. The buns are so light, airy and delicious—and help make the meal. —Thomasina Brunner, Gloversville, New York

Since receiving this easy-to-prepare recipe from a dear friend, I've made these rolls often for the holidays. —Geraldine West, Ogden, Utah

These tender rolls are relatively quick to make. Whole wheat flour and oats make them nutritious, too.—Arlene Butler, Ogden, Utah

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 creating those same wonderful memories my mom made for me! —Gayleen Grote, Battle View, North Dakota

The mouthwatering aroma of warm bacon from these three-ingredient rolls will draw folks to the table. These are fun for children to prepare and such a cinch to assemble with ready-cooked bacon. —Jane Nearing, Indianapolis, Indiana

These golden cloverleaf dinner rolls were one of my mother's specialties. We always looked forward to them on holidays and special occasions. —Patricia Baxter, Great Bend, Kansas

These rolls are golden and have a subtle cornmeal flavor.—Carol Forcum, Marion, Illinois

These are the best dinner rolls around. If you can't decide which enticing topping to use, just make them all.—Christina Pittman, Parkville, Missouri

My grandma (I called her Baba) made these in her coal oven. How she regulated the temperature is beyond me! She always made extra rolls for the neighbors to bake in their own ovens. At lunchtime, my mom and aunts delivered the formed rolls. —Charlotte Hendershot, Hudson, Pennsylvania

On Easter morning, our family always looked forward to a breakfast of dyed hard boiled eggs and Mom's hot cross buns. I still serve these for special brunches or buffets. —Barbara Jean Lull, Fullerton, California

When I couldn't find a recipe for dinner rolls, I created my own using a variety of herbs for extra flavor. —Sue Friesen, Thorold, Ontario

Making homemade rolls usually takes a lot of ingredients and time, but this recipe makes it so simple. They come together quickly and they freeze well too.—Eleanor Paine, Junction City, Oregon

These light, pleasant-tasting rolls complement almost any entree. With the chive filling swirled through the golden bread, they're attractive enough for special occasions.
-Ann Niemela, Ely, Minnesota

To dress up everyday dinner rolls, our Test Kitchen brushes herbed butter over the dough, then forms accordion rolls. The aroma while baking is incredible!