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Yeast Dinner Rolls

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
  • Total Time
    Prep: 20 min. + rising Bake: 15 min.
  • Makes
    32 rolls


  • 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


  • 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.

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  • Deborah
    Jan 8, 2021

    My family loves these! I did not have evaporated milk so I used 1 cup warm water and 2 cups warm milk.I have used other recipes in the past. I am going to retire them.

  • Bithia1000
    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!

  • lgranado
    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.

  • ldrushing
    Nov 22, 2009

    No comment left

  • MmeBlaise
    Mar 22, 2008

    No comment left

  • bodyofsoul2002
    Mar 6, 2007

    No comment left