Homemade Dinner Rolls

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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!

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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.

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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.

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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.

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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.

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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!

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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.

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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.

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i made this dinner rolls for so many times,i follow this recipe and came out very fluffy perfect all the time i made...

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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.