Homemade Dinner Rolls

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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 :

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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.

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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!!

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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.

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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!

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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!

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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!

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These rolls are the best! I have found my perfect roll recipe.

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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.

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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!