Best Dinner Rolls
Total TimePrep: 35 min. + rising Bake: 10 min.
These rolls are now going to be at all my dinner get together's from this point on. The family just loves them.
This recipe was a HUGE hit with my family. I made the everything topping. YUM!!! to the reviewers that said theirs didn’t rise, I’m thinking maybe you didn’t proof the yeast first. I used rapid rise instead of active dry yeast which doesn’t require proofing and you skip the first rise. After kneading you shape into rolls and let rise then put your topping on and bake. Mine were perfect.
I made these for the first time for dinner tonight. First can I say they make a ton of rolls if there is just two of ya! I put 9 of them in an 8X8 pan to rise in the refrig for another day. I think I'll put them in the freezer for another day. I still have 9 rolls left from those I did bake today. We plan to use them for burger sliders or steak sandwich sliders! I sprinkled the tops with the "Everything" topping that I added a bit of red pepper flakes. YUM!!! One more comment: I think that the recipe can be altered slightly for cinnamon rolls or pecan sticky rolls. You can bet your bottom dollar I'll be trying one or both of those recipes as well! Thank you for the awesome recipe!
Bread rolls? Seriously? I mean, come on! So good, melt in your mouth goodness!
I love these! The toppings are delicious given enough time and patience they came out great and look impressive.
I do not think this recipe in for me. I like the topping idea but the dough did not raise like normal bread dough. I have tried it twice and neither time did it work out. I will not be remaking this one.
I made half of this recipe for dinner one night. There were 4 people eating, and I didn't want to make 2 dozen rolls. Like any bread recipe, it is time consuming. I had trouble getting the dough to come together. I had to keep adding flour before it was no longer sticky. As the other reviewers said, it didn't raise very much. I even put this out in the shade on my porch on a 92 degree day. After baking, the rolls had risen but were on the denser side; not light and fluffy like I would have hoped for, but they had a good taste. There were three rolls left over, and the next day they were VERY dense and hard. This is not a roll you could make the day before. They are best eaten when made (and still warm). I don't know if I will make this recipe again. The icebox butterhorns from Taste of Home is a better recipe. They are lighter and fluffier. Plus, they freeze well.
I should have known better than to put the yeast in with the flour without letting it rise first. They were ok but I have had better; do like the topping idea
A lot of work, but it makes a lot and they freeze very well. Don't skimp on the topping, that really makes it special.
Like many of my other reviews...mine didn't look like the picture. Even with the pan sitting in front of the fireplace as my warm place int he house it seemed they had a hard time rising to the the desired height. They were okay in taste, kind of sweet. I might try them again before deciding to toss the recipe to see if they are any better the second time around in looks.