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Homemade Dinner Rolls Recipe

Homemade Dinner Rolls

Recipe courtesy Tanya Holland

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (74)

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Average Rating:

Total Reviews: 74

Showing 11-20 of 74

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  • on August 05, 2012

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    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!!!

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  • on December 28, 2011

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    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.

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  • on December 28, 2011

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    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.

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  • on December 23, 2011

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    A little too hard for me, I even tried it with a lower heat... nothing.

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  • on November 27, 2011

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    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.

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  • on November 25, 2011

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    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.

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  • on November 16, 2011

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    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.

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  • on July 01, 2011

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    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.

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  • on June 08, 2011

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    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!

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  • on April 22, 2011

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    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.

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