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Best Dinner Rolls Recipe

Best Dinner Rolls Recipe

If you can't decide which enticing topping to use, just make them all.—Christina Pittman, Parkville, Missouri
TOTAL TIME: Prep: 35 min. + rising Bake: 10 min. YIELD:24 servings


  • 1/4 cup sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1-1/4 teaspoons salt
  • 4-1/2 to 5 cups all-purpose flour
  • 1 cup whole milk
  • 1/2 cup water
  • 2 tablespoons butter
  • 2 large eggs
  • 1 large egg, lightly beaten
  • 1 teaspoon kosher salt
  • 1 teaspoon dried minced garlic
  • 1 teaspoon dried minced onion
  • 1 teaspoon poppy seeds
  • 1 teaspoon sesame seeds
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon dried minced garlic
  • 2 tablespoons chopped sliced almonds
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano


  • 1. In a large bowl, mix sugar, yeast, salt and 2 cups flour. In a small saucepan, heat milk, water and butter to 120°-130°. Add to dry ingredients; beat on medium speed 3 minutes. Add 2 eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  • 2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  • 3. Punch down dough. Turn onto a lightly floured surface; divide and shape dough into 24 balls. Place in two greased 13x9-in. baking pans. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°.
  • 4. Brush rolls with lightly beaten egg. Sprinkle with toppings for rolls of your choice. Bake 10-15 minutes or until golden brown. Remove from pans to wire racks; serve warm. Yield: 2 dozen.

Recipe Note

CLOVERLEAF ROLLS: Make dough as directed; divide into 24 portions. Divide and shape each portion into three balls. For each roll, place three balls in a greased muffin cup. Let rise, top and bake as directed. TWISTS: Make dough as directed; divide and shape into 24 balls. Roll each into a 10-in. rope; fold in half and twist two or three times while holding both ends. Pinch rope ends to seal. Let rise, top and bake as directed. ROSETTES: Make dough as directed; divide and shape into 24 balls. Roll each into a 10-in. rope; tie into a loose knot. Tuck ends under. Let rise, top and bake as directed.

Nutritional Facts

1 roll (calculated without toppings): 118 calories, 2g fat (1g saturated fat), 30mg cholesterol, 143mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 4g protein.

Reviews for Best Dinner Rolls

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Reviewed Aug. 7, 2014

"I love these! The toppings are delicious given enough time and patience they came out great and look impressive."

Reviewed Jan. 29, 2014

"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."

Reviewed Jul. 19, 2013

"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."

Reviewed Mar. 30, 2013

"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"

Reviewed Feb. 15, 2013

"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."

Reviewed Jan. 6, 2013

"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."

Reviewed Dec. 25, 2012

"These were perfect! I refrigerated the dough overnight after rising and made them the next afternoon. Had the perfect amount of sweetness and the Parmesan with garlic was awesome! Thanks for this one!"

Reviewed Nov. 25, 2011

"I made these rolls last night for Thanksgiving dinner. They were pretty good. They were not the "best" rolls I have ever made but they were still good. I made the parmesan topping and the almond-herb topping. The almond-herb was the favorite."

Reviewed Nov. 25, 2011

"I made these today for Thanksgiving dinner. Used a modified version of the "everything" toppings. I don't know if they were superior enough to be called the "best" but they were definitely as good as any I've made!"

Reviewed Nov. 19, 2011

"Very Good! I can not wait to try the almond herb rolls for Thanksgiving dinner."

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