Yeast Dinner Rolls Recipe

4.5 2 5
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Yeast Dinner Rolls Recipe

Read Reviews
4.5 2 5
Publisher Photo
Ever since I was a child, fresh-from-the-oven yeast breads and rolls have been my absolute favorite. These melt in your month.—Earlene McEvers, Herrin, Illinois
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 15 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 15 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 1 can (12 ounces) evaporated milk
  • 2 eggs
  • 1/3 cup sugar
  • 1/4 cup butter, melted
  • 2 teaspoons salt
  • 8 to 8-1/2 cups all-purpose flour
  • Additional melted butter, optional

Directions

In a large bowl, dissolve yeast in a warm water. Add milk, eggs, sugar, butter, salt and 4 cups flour until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down; divide into four portions. Shape each into eight rolls; place 20 rolls in a greased 13-in. x 9-in. baking pan. Place 12 rolls in a greased 8-in. square baking pan. Cover and let rise in a warm place until doubled, about 20-30 minutes. Bake at 375° for 15-20 minutes or until golden brown. Brush with butter if desired. Serve warm. Yield: 32 rolls.
Originally published as Yeast Dinner Rolls in Taste of Home December/January 2001, p54

Nutritional Facts

1 each: 148 calories, 2g fat (1g saturated fat), 15mg cholesterol, 179mg sodium, 27g carbohydrate (0 sugars, 1g fiber), 5g protein. Diabetic Exchanges: 2 starch.

  • 1 package (1/4 ounce) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 1 can (12 ounces) evaporated milk
  • 2 eggs
  • 1/3 cup sugar
  • 1/4 cup butter, melted
  • 2 teaspoons salt
  • 8 to 8-1/2 cups all-purpose flour
  • Additional melted butter, optional
  1. In a large bowl, dissolve yeast in a warm water. Add milk, eggs, sugar, butter, salt and 4 cups flour until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down; divide into four portions. Shape each into eight rolls; place 20 rolls in a greased 13-in. x 9-in. baking pan. Place 12 rolls in a greased 8-in. square baking pan. Cover and let rise in a warm place until doubled, about 20-30 minutes. Bake at 375° for 15-20 minutes or until golden brown. Brush with butter if desired. Serve warm. Yield: 32 rolls.
Originally published as Yeast Dinner Rolls in Taste of Home December/January 2001, p54

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MY REVIEW
Bithia1000 User ID: 7693935 49204
Reviewed Feb. 27, 2014

"Wonderful! Tasty and moist. Used this recipe to make nutroll too. Baked rolls last more than 2 weeks in my fridge! Its a keeper! My taste tester(husband) loves them!"

MY REVIEW
lgranado User ID: 3617606 110081
Reviewed Nov. 21, 2011

"These rolls have been my families favorites for several years now. I even get requests to bring them to all our holiday gatherings."

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