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Perfect Dinner Rolls

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
  • Total Time
    Prep: 30 min. + rising Bake: 15 min.
  • Makes
    2 dozen

Ingredients

  • 1 tablespoon active dry yeast
  • 2-1/4 cups warm water (110° to 115°)
  • 1/3 cup sugar
  • 1/3 cup shortening
  • 1/4 cup powdered nondairy creamer
  • 2-1/4 teaspoons salt
  • 6 to 7 cups bread flour

Directions

  • In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, creamer, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  • Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on baking sheets coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
  • Meanwhile, preheat oven to 350°. Bake until lightly browned, 12-15 minutes. Remove from pans to wire racks.
Nutrition Facts
1 roll: 142 calories, 3g fat (1g saturated fat), 0 cholesterol, 222mg sodium, 25g carbohydrate (3g sugars, 1g fiber), 4g protein.
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Reviews

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Average Rating:
  • Janice
    Apr 15, 2020

    Oh my! It’s so good, so good I just can’t stop eating once I took it out of oven! Best rolls I ever made, thank you for the recipe!

  • Michael
    Apr 4, 2020

    Can these be frozen before baking?

  • trfloflo
    Apr 18, 2014

    This was given to me by my sister law, Annja. It has now become a Holliday tradition in our home. Very easy, to make with great flavor!

  • Cheryl Clawson
    Mar 4, 2013

    No comment left

  • SamanthaFarra
    Feb 14, 2013

    No comment left

  • debnbrian
    Feb 3, 2013

    No comment left

  • trippy2
    Dec 22, 2012

    No comment left

  • marsikearney
    Jun 24, 2012

    I always make this recipe now for dinner rolls. I usually don't have dry milk or creamer, so I substitute canned milk for the majority of the water. Other than that, everything is the same. My boys love these, and my best friend's mother asks me to bring them whenever we are invited to dinner.

  • radther23
    Dec 18, 2011

    I had left over dough and used it as pizza crust and it was very good.

  • maryft
    Mar 5, 2011

    I have been making these ever since I saw the recipe at Christmas time. I start it in the bread machine through the first rise and then shape, rise and bake. Best dinner rolls ever. Thanks for sharing.