Dinner Rolls Recipe
Dinner Rolls Recipe photo by Taste of Home
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Publisher Photo
My family loves the fragrance of these rolls as they bake, and each person has come to expect them whenever I make a special meal. After that meal, these rolls can be easily reheated and "freshened." Just pop them in the microwave, or put them in a moistened paper bag and then place the bag in an oven on low heat. —Anna Baker, Blaine, Washington
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1-1/4 cups warm 2% milk (110° to 115°)
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1/3 cup sugar
  • 1-1/2 teaspoons salt
  • 6 to 6-1/2 cups all-purpose flour
  • Melted butter, optional

Directions

In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, softened butter, eggs, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; divide in half. Divide and shape each portion into 12 balls. Place rolls in two greased 13x9-in. baking pans. Cover with clean kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°.
Bake until golden brown, 20-25 minutes. If desired, brush tops lightly with melted butter. Cool on wire racks. Serve warm. Yield: 2 dozen.
If Cooking for Two: Freeze baked rolls in heavy-duty freezer bags; thaw when ready to use.
Originally published as Dinner Rolls in Reminisce Extra February 1993, p47

Nutritional Facts

1 roll: 173 calories, 5g fat (3g saturated fat), 27mg cholesterol, 191mg sodium, 28g carbohydrate (4g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Popular Videos

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1-1/4 cups warm 2% milk (110° to 115°)
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1/3 cup sugar
  • 1-1/2 teaspoons salt
  • 6 to 6-1/2 cups all-purpose flour
  • Melted butter, optional
  1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, softened butter, eggs, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour.
  3. Punch down dough. Turn onto a lightly floured surface; divide in half. Divide and shape each portion into 12 balls. Place rolls in two greased 13x9-in. baking pans. Cover with clean kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°.
  4. Bake until golden brown, 20-25 minutes. If desired, brush tops lightly with melted butter. Cool on wire racks. Serve warm. Yield: 2 dozen.
If Cooking for Two: Freeze baked rolls in heavy-duty freezer bags; thaw when ready to use.
Originally published as Dinner Rolls in Reminisce Extra February 1993, p47

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Reviews forDinner Rolls

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Sarcon72 User ID: 8468230 270132
Reviewed Jul. 30, 2017

"These rolls are so light and fluffy , my family just loves them . It's the easiest recipe"

MY REVIEW
Gwen257 User ID: 6420377 256262
Reviewed Nov. 1, 2016

"I would like to know how to get a smooth top on yeast rolls"

MY REVIEW
NJ_mommy_1 User ID: 3034114 246031
Reviewed Mar. 26, 2016

"These rolls turned out really good and they looked just like the picture! I will definitely be making these again. Thanks!!!"

MY REVIEW
3bbunny User ID: 5948627 243967
Reviewed Feb. 17, 2016

"I just made these and OMG are they good. It's the first time I've baked rolls. I haven't tried baking breads/rolls for a long time as I haven't had good results because of the yeast. So happy it turned out great, easy too."

MY REVIEW
M.Neavear User ID: 8463601 233312
Reviewed Sep. 22, 2015

"quite good and light! Nice recipe!"

MY REVIEW
TJTrails User ID: 1261407 38202
Reviewed Nov. 29, 2013

"Good and easy to make, but not quite what I was hoping for. I may have overworked the dough. They turned out tougher than I wanted."

MY REVIEW
AvramHerzog User ID: 7098063 38201
Reviewed Jan. 21, 2013

"I made these rolls for my family last Friday, substituting stick margarine for the butter and soy milk for the milk. I also omitted the tsp. sugar in which to dissolve the yeast. These were simply outstanding! And dairy free to boot! Already my wife and kids want me to make them again!

Avram Herzog"

MY REVIEW
southernkid User ID: 3826922 42766
Reviewed Jan. 9, 2013

"VERY GOOD!!!"

MY REVIEW
1bunney User ID: 5733596 37457
Reviewed Apr. 17, 2012

"these are easy and so yummy they taste just like they are from a restraunt"

MY REVIEW
Tmama71 User ID: 5989803 38059
Reviewed Nov. 25, 2011

"These were so great for Thanksgiving! I didn't do the second rise and they turned out with a little heavier feel that was perfect. I will definitely make these again."

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