Homemade Dinner Rolls

Total Time:
41 min
Prep:
20 min
Inactive:
1 min
Cook:
20 min

Yield:
24 to 30 rolls
Level:
Easy

Ingredients
  • 1 (1/4-ounce) package dry active yeast
  • 1 cup warm water, about 110 degrees F
  • 1/2 cup sugar
  • 1 egg, beaten
  • 2 teaspoons salt
  • 1 cup milk, scalded but cooled to warm
  • 4 ounces melted butter, plus 2 ounces
  • 5 cups flour, plus more, as needed
  • 6 -cup, 3-inch muffin tin pan
Directions

In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4 ounces of butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes.

Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.

Lightly oil the muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour.

Preheat oven to 425 degrees F.

Brush with remaining melted butter. Bake in preheated oven for 10 to 15 minutes, until golden brown.


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4.5 96
Fantastic and easy. Exceeded my expectations. item not reviewed by moderator and published
I made these for Christmas dinner. Something must have been wrong with my yeast, cause they took forever to rise. I persisted, and in the end, they turned out beautifully! They have a wonderful taste, not too sweet, they were fluffy and they didn't dry out. We devoured every last one over the past 3 days. I will definitely make these again and again. item not reviewed by moderator and published
Made these today, but used 1/4 cup of sugar. I didn't want them too sweet. I also used whole wheat flour instead of white. They may have been a tad heavier, but they were still very tasty. Hubby approved! item not reviewed by moderator and published
I just made this rolls. They are perfect, a hit! will make them again. Easy and very yummy! item not reviewed by moderator and published
The recipe says "inactive" 1 min but it should say 1 hour item not reviewed by moderator and published
These were a hit at my dinner party. They were on the sweet side but I think that's why I, and my friends, liked them so much. These rolls are definitely a recipe I will add to my favorites! item not reviewed by moderator and published
The dinner rolls didn't turn out to be as soft as I thought, and the outside layer was crispy. All in all, they taste just okay. I have had better dinner rolls before. item not reviewed by moderator and published
I've made this recipe twice in the past week. Both times came out great. The first time I made just 12 jumbo rolls and they were fantastic. The second time I made 24 cloverleaf and 9 round split-top rolls (baked those on a sheet pan); these will be served at a big family dinner this weekend. These roll are tender, chewy and moist. item not reviewed by moderator and published
After losing my favorite roll recipe last year, I was on the hunt for a similar recipe. This is exactly what I was looking for. And honestly, it is even better than my original recipe that I lost. The rolls were very light and not dry at all. Loved the slight sweetness from the sugar. item not reviewed by moderator and published
These are really simple and easy to make. I would definitely advise people, do not get your water too hot. It will kill your yeast, your bread will not rise, and you will have rock hard blobs. Most of the negative reviews I've read, were probably written by people who killed their yeast. Make sure your yeast is alive and active before adding everything else. To do that, let it sit for 5-10 minutes after you add it to the water. If it hasn't made any bubbles, foam, or anything... toss it out and start again with luke warm water. Next thing, the recipe says 5 cups flour, plus more.... do not go into this with the frame of mind that 5 cups of flour is going to be enough. It won't. The "plus more" ends up being 2-3 additional cups of flour for me. There are so many things you can do to this recipe to customize your needs, it is a starter bread that I keep coming back to. item not reviewed by moderator and published
This recipe is awesome. I made them for a tea party and decided to make them again as I'm using up all flour before Ash Wednesday. I may make a bunch to send for friends as they are great with soups and chili. item not reviewed by moderator and published
AMAZING Use this recipe!!!! item not reviewed by moderator and published
this is the first time I cooked rolls. My family loved them. They are really easy to make. item not reviewed by moderator and published
Wonderful! These rose beautifully and tasted great. I reduced the amount of sugar to 1/4 cup because my husband doesn't like a sweet bread and I had to add an additional 1.5 cups of flour. I used my KitchenAid on speed 4-5 to do the kneading for 5 minutes and it worked like a charm. I only baked half the dough, the rest in the fridge and I plan to use it for a bread tomorrow. Wonderful recipe, definitely a keeper! item not reviewed by moderator and published
I've made these rolls several times and I've had two results, though usually they come out rather amazingly. The very rare times I have had issues is when I attempt to guess the temperature of the water. Mess that up, and the whole recipe may be ruined. Also, I always have to add quite a bit more flour than recommended. I like to let them rise on top of an old "box" tv or a desktop computer... the very low heat seems to help (on top of a preheating oven just gets too hot) just an old trick my Mom taught me. item not reviewed by moderator and published
These rolls turned out perfect. I used my kitchen aid mixer and rapid rise yeast and 1 percent milk that I already had. I added more flour than the recipe called for (until the dough starts pulling away from the sides of the bowl) When the dough wasn't sticky I took it out of the bowl and kneaded it for 5 min more on the counter. When it was ready to shape, instead of putting in a muffin tin, I tied the dough in a "knot" shape and put it on a greased pan instead.. I baked at 375 for about 15-20 min. Very easy and tasty. We had these for Thanksgiving and I will be using this again! item not reviewed by moderator and published
This is quite possibly the worst roll recipe I have ever made. I am a VERY experienced bread maker and people love and request my bread all the time. I love to try new recipes and this seemed to be easy enough with great reviews, YUCK.....sorry! I made it twice, thinking maybe it was just me the first time, it was just as bad the second time. item not reviewed by moderator and published
I was looking for a light, fluffy, and flavorful yeast roll for Thanksgiving; this recipe exceeded my expectations. This is my new go-to roll recipe--easy to make and tastes delicious! Changes to the recipe that I made include: 1 cup of milk (115 degrees) to bloom the yeast (instead of water, making it 2 cups milk total for the recipe); waited until all the ingredients were mixed together in the mixer before adding the salt; mixed 1 part honey with 1 part softened butter and brushed on top of the warm rolls prior to serving. item not reviewed by moderator and published
I thought the buns were really flavourful and delicious (I just ate two) my only issue with them is the sweetness. Next time I will leave out the half a cup of sugar, I think they would be just as yummy without it. item not reviewed by moderator and published
Fantastic! I froze half the dough and used it two weeks later with the same delicious result!! item not reviewed by moderator and published
This was the quickest and tastiest dinner roll recipe I have found yet!! Easy to make when I was running short on time, and my family loved them!! item not reviewed by moderator and published
This recipe gave me the confidence to try variations: I've made the rolls of course, but these make wonderful cinnamon rolls as well!! For me, this was foolproof. I was so tired of recipes that either used Quick-rise yeast or had me adding too many ingredients before I knew if the yeast was alive and working!! This turns out perfect every time - I even made these at Thanksgiving & Easter and everyone just raved!! I serve them with a honey/cranberry/butter...it's like having dessert, but not too sweet!! Can't say enough and thank you, thank you to Food Network!! item not reviewed by moderator and published
I have been looking for a perfect dinner roll & have stopped my quest here. I used half wheat half AP flour (5 1/3 c flour, 1/2 extra Tb butter, 3/4 c sugar and all skim milk, no water. I put the milk, butter & sugar in microwave safe bowl for 4 min stopping after 2 min to stir. After 4 min the butter is not melted, but cools the milk as it melts. After it got to 122 deg I stirred in yeast & let sit 5 min before stirring in egg.Mix into salt &flours and let rest for 10 min. These are def the best rolls that I have made. I made 8 in a 9x13 cake pan and a dozen cloverleaf in metal cupcake pan. I put the rest of the dough ( slightly less than half left in a plastic bag sprayed with Pam in the fridge overnight and will make the rest for dinner tonight as all the rest were gone in one evening. Both were very moist even after they cooled. The cloverleaf rolls were slightly crispy outside and super fluffy inside. This recipe is fantastic! item not reviewed by moderator and published
Amazing rolls... Even my husband (not a bread guy ate two and a half. Simple as well. I sprinkled chopped rosemary and truffle salt to 6 of them as an experiment and that was lovely as well. item not reviewed by moderator and published
Awesome! I even left out the salt by mistake, but ate them with salted butter and all was good....Looking forward to making this roll recipe for many years to come. item not reviewed by moderator and published
I made these tonight and my family loved them. I tried to make the recipe a little healthier...as I always try to do. I used 2 1/2 cups white whole wheat flour and 2 1/2 cups bread flour, fat-free milk (also lactose-free, for my brother, Salt Balance instead of plain salt (for 25% less sodium, and Egg Beaters to replace the egg (for no cholesterol. Instead of melted butter, I used 8 tsp Butter Buds in the mix and sprayed the tops of the rolls with butter flavored spray before putting them in the oven. I even added 4 Tbsp of flaxseed meal to the mix for omega 3s. The rolls turned out perfect. It took a long time to make them, considering the time it takes for the yeast to rise, but it was worth the wait. I will definitely make these again. item not reviewed by moderator and published
i just made these and they were delicious! i used 2 cups white whole wheat flour and the rest unbleached white flour. I ended up using a total of close to 6 cups flour. I will definitely make these again. item not reviewed by moderator and published
My rolls were a little hard and dry - did I use too much flour or cook too long? They had the same flavor as Luby's rolls, which I loved as a child and still do! These are a healthier version! item not reviewed by moderator and published
I have made these rolls several times and they have always turned out grand. I melt the butter in the warm milk to save time. I use a digital scale to weigh out 2.5 oz of dough for each roll and this will make exactly 20 rolls per recipe. Instead of the cloverleaf design, I just make small rounds and then make a single grove with a chop stick across each roll after the second rise just before placing into the oven. One of the easiest and best tasting rolls I have found. item not reviewed by moderator and published
I found this receipe last year and tried for thanksgiving dinner, well now I have request from the family to make these for all occasions. They turn out lite and flakey each time. There are never any leftovers. The next batch I am going to try them for a swet roll to see how they work. item not reviewed by moderator and published
i made this dinner rolls for so many times,i follow this recipe and came out very fluffy perfect all the time i made... item not reviewed by moderator and published
I made this once and it was an instance favorite for my family. I now make it 3 times a week and there are never any leftovers. If by some miracle there is any leftover, its great for breakfast too. item not reviewed by moderator and published
I have made lots of homemade breads, but this one tops the charts! I chopped fresh rosemary and sprinkled it all over the top after I buttered them, and my wife and kids (me too destroyed these! After punching the dough down I rolled them into golf ball sized balls, put a little space between them and I let them rise and bake in my large cast iron skillet, and they turned out better than perfect! LOL! I am going to use this recipe for homemade hamburger buns next time! This is a must try, even for rookie bread makers!!! item not reviewed by moderator and published
I thought these rolls were great even if the recipe got the timing wrong. 1 hour not 1 minute and total time about 2 hours. The rolls were soft and excellent. I cooked them in my convection oven at 350. We dipped them in prime rib soup but my 6 year old ate them plain and said they were good. item not reviewed by moderator and published
These rolls are simply terrific. They are sweet, but not overly sweet. The perfect dinner roll recipe. I made these and let the dough rise, baked half the dough and froze the rest. They were great both ways. item not reviewed by moderator and published
A little too hard for me, I even tried it with a lower heat... nothing. item not reviewed by moderator and published
These are Fantastic!!! I made these for Thankgiving (2 batches and they were gone, if I didn't set one aside when I pulled them out of the oven I would not have gotten to try these. Very soft, a little sweet and absolutely delish!!! These rose very high and light a fluffy, once they cool down all you need to do is pop one in the microwave for about 15 seconds and it is just like it came out of the oven. item not reviewed by moderator and published
I did let the dough rise, but I still felt the taste wasn't there. As with a previous post... I'd agree with her that the rolls did harden up. item not reviewed by moderator and published
They make a pretty good imitation of the Sister Schubert's rolls you find in the freezer section. I'm looking for rolls that rise high, with a crust the color of George Hamilton and interior so delicate it could be confused with cobwebs. These rolls, though tasty, are not that recipe. They are too dense and too flat. Back to the drawing board. item not reviewed by moderator and published
I didnt think the rolls came out that great. They were not as light an airy as I anticipated they would be and they also turned hard once they cooled off. item not reviewed by moderator and published
I think the total time to prepare these rolls should take into consideration the time for the dough to rise. Other than that, it's a REALLY GOOD ROLL! item not reviewed by moderator and published
These rolls are SO good! I've never made rolls, and haven't really worked with yeast either. I was a bit worried when I dissolved the yeast and there weren't really any bubbles. I started over and experienced the same result. I decided to move on anyway. I was also worried when, after adding 5 cups of flour, it was still extremely sticky and what looked to me to be way too runny. I ended up adding about 2 more cups of flour (I know that the recipe says add more as needed, but that seemed a little excessive). The dough was still a little sticky, but I moved on to kneading. It turned out perfect as long as I kept my hands and counter top floured. Once again, when it came time to let them rise, the dough only grew about 50%, instead of doubling (no doubt from my lack of yeast reaction). I still decided to ignore this and kept going. From then on it was easy sailing. And despite my worries, they came out fantastic! They rose magnificently in the oven and we soft and chewy and delicious. item not reviewed by moderator and published
I agree w/those below - fabulous recipe! I don't tend to have "good luck" w/yeast, but even w/substituting 2 cups of whole wheat flour (and using 3 c unbleached white), these rolls came out great and all the (7) kids devoured them! I made them on cookie sheets - 9-10 min @ just over 400. Maybe my 1" balls were on the small side, but my batch made 2 - 3 dzn rolls. I kept my dough sticky after I punched it down, and let them rise (2nd time) while we were @ church (3 hrs). Came out great! Also, seems like a very tolerant recipe b/c I didn't have milk, so used 3/4 c evaporated milk + 1/4 c almond milk - worked just fine :) item not reviewed by moderator and published
This dough is my favorite "multi-purpose" dough! I have tried about 5 different dinner roll recipes and this has been my favorite. I followed other reviewer and substitute 2 cups of whole wheat pastry flour plus 3 cups bread flour. I'm a fairly new baker so sticky dough is a little difficult for me so I usually knead in about 1/2 cup more flour. I didn't use a muffin pan; I used two 9 inch cake pan and I still had enough dough left over to make 10 medium sized cinnamon rolls. item not reviewed by moderator and published
Great rolls! We did not make them in muffin tins, but on baking stone. One time we had space between them so all edges browned. Another time we had placed them next to each other so only the tops and bottoms browned. Both ways were good. We did not make them in a mixer. We made them in a glass bowl and used a heavy wooden spoon to fold it and work it together before transferring to floured counter and kneading it by hand. Have done it this way 3 different times. Every time they came out perfect! Good job! Great recipe! Add Alton's honey butter and you are set!! item not reviewed by moderator and published
I have made these many times & they always come out fabulous! I usually make 12 clover rolls and use the rest of the dough to make a loaf of too good to be true bread. I have yet to make it with white flour. I usually use 3 cups of unbleached flour and 2 cups- 2 1/2 C whole wheat. item not reviewed by moderator and published
I substitued 3 cups of flour for whole wheat flour and they came out amazing! Everyone ate atleast 2 at dinner, and my hubby had 4. Thanks for the great recipe! item not reviewed by moderator and published
Amazing! First time making rolls was a success! I used 2, regular 12-cup cupcake pan and baked each for 9 minutes at 425 F, and they were perfectly golden brown and just cooked through. I recommend using a lighter metal cupcake pan to avoid over browning. I used one light and one dark, and the lighter pan yielded much "prettier" looking rolls. Both tasted equally delicious though! item not reviewed by moderator and published
First time making dinner rolls and I decided to make these. They were wonderful! My Mom and Dad thought they were that frozen dough stuff. I have found the recipe to use. So very easy! item not reviewed by moderator and published
These rolls are the best! I have found my perfect roll recipe. item not reviewed by moderator and published
I made 2 batches of these today and each batch yielded 24 perfect clover rolls. The rolls were just outstanding. Each batch of mine took about 5 1/2 cups flower to 5 2/3. Even then it was still a bit sticky but since I didn't want dry rolls I went w/ it and I am glad I did as the dough ended up being nice and workable after rising. item not reviewed by moderator and published
This was to be my last effort to try to make Dinner Rolls. I have tried at least 6 times in the past and they have never turned out. THESE ROLLS WERE FABULOUS! A snow storm and my forgetfullness about buying rolls made me try one more time. At first when reading this receipe I thought it only made 6 rolls in a 6 muffin tin. It made 12 rolls and then some cinnamon rolls and they all rised beautifully and tasted great. The only thing I did differently was letting my machine do the kneading for the 5 minutes. I am not sure why these rolls turned out and none of the others I have tried have, but this will be my go-to recipe for now on. And just in time for Thanksgiving too! item not reviewed by moderator and published
Delicious and easy to make! These rise well and have a very nice texture. I recommend using a convection oven if you have one (bake ~9 mins at 400 degrees). I made 12 regular rolls and 12 cinnamon ones (dough is quite versatile). Was rainy today, so needed more flour (~6 1/4 cups). item not reviewed by moderator and published
And super yummy! I wish I'd checked how many this made because I now have so many rolls! I used half AP flour and half Whole Wheat flour and they are sooo good! Be sure to brush the tops with butter to make them nice and brown. I ran out of muffin tin space so made individual rolls using a cake pan, a pie tin and whatever else I had on hand. They spread out a bit but not too much. I found the metal pan made a browner bottom than the glass. Love these rolls! item not reviewed by moderator and published
All I can say is yum.. My husband and I both enjoyed these rolls and they were super easy to prepare! item not reviewed by moderator and published
I decided to make these as a last minute addition for dinner. I used 2 of the 5 cups of flour as wheat flour and the remaining as unbleached all purpose. They turned out wonderfully. I only had about an hour and a half to make them before dinner and I actually had time. I used a normal muffin pan and then put the rest in a pie pan in just a single ball. The muffin pan ones came out great but the others were brown on top so I pulled them out to later find out they were still doughy. Next time I will just put them in muffin tins only. They were great with some honey butter. They are soft and yet have a crispy edge since baked in metal muffin pan. I will be using this recipe often. It is especially nice recipe for a last minute addition. item not reviewed by moderator and published
I want to make this but do not have or want to buy a muffin pan. Could a cupcake pan be the same? item not reviewed by moderator and published
This is so easy to make. I use the bread machine and put the yeast in a well in the flour on top of all the other ingredients. I still use the amount of water that is recommended for dissolving the yeast. It is Yummy! item not reviewed by moderator and published
I LOVE LOVE LOVE these rolls!!! Very good and fluffy. I've made other rolls before and they somehow did not turn out that good..lol but these are great!! Can't wait to make again! Thanks for the great receipe!! item not reviewed by moderator and published
It may not be fair to give this 5 stars, since I totally changed the recipe around but: This was a last minute dinner, I hadn't realized that I had run out of milk and eggs and didn't have time to run to the store so... Subs: Used 3/4 cup sweet and condensed milk with 1/4 cup water instead of sugar and milk and used the equivalent of "an egg" of egg whites (eyeballed). Also needed to put about 1 1/2 cups more flour than recommended because I wanted to handle my dough and as is, it was too wet. After rising, grabbed about 3/4 cups of dough and patted it into a circle plopped 1/4 cup bbq pulled pork (previously cooked and frozen away) and pinched up dough edges to make an americanized "bao" (those buns filled with char siu meat at Chinese restaurants). Baked for 10 minutes till just golden, then buttered the tops. Family loved them this way! I was pretty happy that despite my substitutions the bread part of this bbq bao turned out pretty tasty! item not reviewed by moderator and published
I m A baking newbie I totally F'd up the first batch by getting the water too hot and killing the yeast they turned out like rubbery thick pancakes after i figured out the yeast thing and decided to rise the dough in my oven with a shallow pan of boiling water and I was pleasantly surprised with the results because i live at 4000 ft in a dry cold desert, and getting bread to rise in my 100 year old house is quite the feat in the winter. give it a try if you are lacking heat or humidity thanks again great rolls alot of compliments item not reviewed by moderator and published
I made these rolls for Thanksgiving. They were fun and easy to make. You can make regular balls or form them into crescent rolls or an entire loaf but you would have to extend the baking time. My family loved them! We had so much leftover we used it for turkey sandwiches the next day. Just like any homemade breads, it takes patience to allow them to rise and be fluffy and moist as we like them. item not reviewed by moderator and published
This recipe is great even though the measurements are by volume not by weight, I think the recipe is a little short on flour but it's easy to fix. item not reviewed by moderator and published
Figured out my yeast was bad the first time. Tried again, and using AP flour and then whole wheat bread. It is amazing how unique both types of rolls tasted. I love this recipe, it is basic, easy to follow, and can be easily modified with little to no repercussion. Fantastic recipe Tanya, Thank You! item not reviewed by moderator and published
My husband devoured so many of these rolls and that's not normal for him, so that tells you how good these were! item not reviewed by moderator and published
I want to make these for Thanksgiving in a couple of days and was wondering if I could do the first part in my bread machine. That would make this recipe even easier! item not reviewed by moderator and published
i followed this recipe to the letter and it was a disaster. the rolls were chewy and dry. item not reviewed by moderator and published
I decided to give this recipe a test run since I was thinking about using it for our Thanksgiving dinner. They turned out PERFECT and I will be making these for our turkey day dinner. Great recipe! Thanks! item not reviewed by moderator and published
they turned out perfect...he was soooo proud! what a joy! item not reviewed by moderator and published
We made these dinner rolls for Christmas Dinner and they were great. We baked some of them in muffin pans and some in round cake pans. I much preferred them in the cake pans. We also didn't make them into cloverleaf rolls.They seemed to crusty in the muffin pans. item not reviewed by moderator and published
It's just my hubby and me, and I didn't notice that the recipe made 24-30 rolls! (I think the 5 cups of flour should have clued me in, but I made them for Christmas and just not paying attention.) I put a tablespoon of granulated garlic in them and sprinkled half with sesame seeds, but what the heck am I going to do with the other 20 I have? Any suggestions on when to freeze what I won't use? Could I (next time) freeze the dough after the first rising and punch down? Or will that ruin the yeast action? I'm new at baking, though my Rachael Ray cookware and knives get quite a workout in my kitchen. HELP! item not reviewed by moderator and published
We are bread-o-holics so I made these with a little mini Thanksgiving dinner and they were wonderful! I let them rise the second time in a little butter instead of oil and then sprinkled half with sesame seeds and half with fresh thyme. Yum Yum! item not reviewed by moderator and published
ITS SOO GOOD !! pretty and tasty ! if u want u can make half batch as is and other half sweet ..u just at the and before putting in oven sprenkle over butter with powdered sugar and may be some poppy sead ,. item not reviewed by moderator and published
these were the best ever! item not reviewed by moderator and published
I may be a Baker by birth, but baking is defiantly not my forte. I've fought all my life to work on it. Its always baffled me that I can't bake but I can work magic on the stove top....that being said, I LOVE this recipe. It is simple and easy and even the worst baker in the world can make these dinner rolls for their family. The were wonderful. item not reviewed by moderator and published
These are the best rolls ever! I have never had such an easy time making rolls nor had them turn out so well! I didn't have a stand mixer either, so mixed by hand, and they still turned out great! item not reviewed by moderator and published
My entire family LOVE these. The are a holiday tradition in my house now. item not reviewed by moderator and published
first recipe i have tried on the site, i am very pleased. everybody loves them!! relatively easy also. item not reviewed by moderator and published
bad bad bad I will never make them again they didn't rise. item not reviewed by moderator and published
I have never attempted to bake with yeast, so I was terrified going into this recipe. But the ingredients were simple and the instructions straightforward. The dough was easy to work with, rose properly, and the rolls baked up beautifully. And best of all, they are DELICIOUS! I will definitely make these time and time agan. item not reviewed by moderator and published
I've been looking for years for a recipe to rival my mom's yeast rolls. She left me lots of recipes but, unfortunately, not the one for her rolls. This one is as good, or forgive me mom, maybe better. I'd forgotten just how good a homemade yeast roll can taste with a little sweet butter and homemade jam - life just doesn't get any better. item not reviewed by moderator and published
All diets were off the night I rolled the biscuits out! item not reviewed by moderator and published
The Rolls were very good and so heplful at Easter time. I have passed this recipe onto friends and they enjoyed it as well! TRY IT!!!! item not reviewed by moderator and published
This recipe was not only delicious - it was quick enough to pull together after working all day! item not reviewed by moderator and published
The rolls came out perfect. They had a wonderful taste. I was very proud of myself because my prior attempts to make dinner rolls failed. item not reviewed by moderator and published
i used this at cristmas and they were awesome item not reviewed by moderator and published
This recipe is just like my granny used to make. Very very good! item not reviewed by moderator and published
They were pretty easy to make, and they were good. Not the best dinner roll I have ever had, but still pretty good. item not reviewed by moderator and published
These were good, but not great. My guests liked them a lot...thx. item not reviewed by moderator and published
fresh hot bread. item not reviewed by moderator and published
These rolls are great. Easy to do and quick. Made them this past Saturday for a group dinner, what a hit, had lots of comments some asking how long have I been making bread. You should have seen their faces when I told them it was the first time I had baked them. Thanks, Doug item not reviewed by moderator and published
very easy didn't even mess them up item not reviewed by moderator and published
Quick and Easy very good I make these for all family get togethers and never have any left! item not reviewed by moderator and published
It was really good! My family loved it. item not reviewed by moderator and published
Very good rolls. To make the process easier I suggest using spray butter to do the pans. item not reviewed by moderator and published
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Best way to not get the water too hot is to make sure the temp is between 90-110 degrees. item not reviewed by moderator and published
Hi! I was wondering what you didn't like about it. The rolls seemed to be a hit at my house (even if they were a bit late to the table). item not reviewed by moderator and published
The recipe was just too sweet. I found when I made it in muffin pans, they just did not cook well. I actually made it again today, without realizing I already made it twice! :) I did reduce the sugar by half, still tasted more like a sweet roll, plus my husband said they taste like they are out of a can, which is something I never make!!! This time I also did not use bread flour, i used a combination of bread/all purpose, the texture was better, but I still won't make these again. item not reviewed by moderator and published

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Easy Holiday Appetizers