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Simply-a-Must Dinner Rolls

I make these fluffy, buttery rolls every year. They always turn out velvety and crisp and any leftovers work wonderfully for sandwiches. —Michelle Minaker, Two Rivers, Wisconsin
  • Total Time
    Prep: 40 min. + rising Bake: 10 min.
  • Makes
    3 dozen


  • 5-1/2 to 6 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon quick-rise yeast
  • 2 teaspoons salt
  • 1 cup 2% milk
  • 1/2 cup canola oil
  • 3 large eggs
  • 2 tablespoons butter, melted


  • In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; 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, about 6-8 minutes. Cover and let rest for 10 minutes. Divide dough into thirds. Roll each portion into a 12-in. circle; brush with butter. Cut each circle into 12 wedges.
  • Roll up wedges from the wide end and place point side down 2 in. apart on baking sheets coated with cooking spray. Curve ends to form crescents. Cover and let rise until nearly doubled, about 30 minutes.
  • Bake at 400° for 10-12 minutes or until golden brown. Remove from pans to wire racks.
Nutrition Facts
1 each: 124 calories, 5g fat (1g saturated fat), 20mg cholesterol, 145mg sodium, 18g carbohydrate (3g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.
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  • warrenbaker
    Nov 20, 2013

    This recipe is a keeper. I do this in my bread machine. Thank You for sharing ! Rockland Baker

  • Kielie
    Dec 23, 2012

    Experimented with this recipe before Thanksgiving among others and it was the winner. Did cut back a touch on the sugar. Split into fourths to roll out and my family has devoured every batch!

  • shiny0torchic
    Nov 25, 2012

    These were good. I used a little too much sugar in this recipe, but otherwise they turned out fantastic. I can't wait for another dinner where I can make these as a side.

  • ldejneha
    Oct 9, 2011

    This was a fantastic recipe. I let them rise a little billte longer, used 1/2 cup of butter instead of oil and bushed with butter before placing in the over.They are GREAT!!!!!

  • cee-jay
    Dec 26, 2010

    At what point should the rolls be frozen? Should I bake all rolls as directed or freeze the dough after dividing onto thirds? We baked 1/3 of the dough and froze the other 2/3rds.

  • cee-jay
    Dec 12, 2010

    Can the rollsbe made with applesauce instead of the oil?

  • wreiter
    Nov 24, 2010

    This is a delicious recipe! Faster than most roll recipes since the dough only has to rise one time.

  • runnnergirlrohrer
    Nov 21, 2010

    Delicou crecent rolls . Good for freezing too. Use quick rise yeast.

  • azzilu
    Nov 25, 2009

    light and time to make sure they come out golden and not too dark...freezes well....would definitely make again...

  • liznichols
    Oct 16, 2008

    I made these buns and was not happy with the results at all.First off I found the buns burned on the bottom. My second batch I turned the oven down by 50 degrees. We didn't like the texture. I followed the recipe both times to a tee. Is something missing? Also I used two different brands of yeast,thinking it was my yeast.