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Best Dinner Rolls

These are the best dinner rolls around. If you can't decide which enticing topping to use, just make them all.—Christina Pittman, Parkville, Missouri
  • Total Time
    Prep: 35 min. + rising Bake: 10 min.
  • Makes
    2 dozen

Ingredients

  • 1/4 cup sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1-1/4 teaspoons salt
  • 4-1/2 to 5 cups all-purpose flour
  • 1 cup whole milk
  • 1/2 cup water
  • 2 tablespoons butter
  • 2 large eggs, room temperature
  • 1 large egg, lightly beaten
  • FOR EVERYTHING DINNER ROLLS:
  • 1 teaspoon kosher salt
  • 1 teaspoon dried minced garlic
  • 1 teaspoon dried minced onion
  • 1 teaspoon poppy seeds
  • 1 teaspoon sesame seeds
  • FOR PARMESAN-GARLIC DINNER ROLLS:
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon dried minced garlic
  • FOR ALMOND-HERB DINNER ROLLS:
  • 2 tablespoons chopped sliced almonds
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano

Directions

  • In a large bowl, mix sugar, yeast, salt and 2 cups flour. In a small saucepan, heat milk, water and butter to 120°-130°. Add to dry ingredients; beat on medium speed 3 minutes. Add 2 eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  • Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch down dough. Turn onto a lightly floured surface; divide and shape dough into 24 balls. Place in 2 greased 13x9-in. baking pans. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes.
  • Preheat oven to 375°. Brush rolls with lightly beaten egg. Sprinkle with toppings for rolls of your choice. Bake until golden brown, 10-15 minutes. Remove from pans to wire racks; serve warm.
CLOVERLEAF ROLLS: Make dough as directed; divide into 24 portions. Divide and shape each portion into three balls. For each roll, place three balls in a greased muffin cup. Let rise, top and bake as directed. TWISTS: Make dough as directed; divide and shape into 24 balls. Roll each into a 10-in. rope; fold in half and twist two or three times while holding both ends. Pinch rope ends to seal. Let rise, top and bake as directed. ROSETTES: Make dough as directed; divide and shape into 24 balls. Roll each into a 10-in. rope; tie into a loose knot. Tuck ends under. Let rise, top and bake as directed.
Nutrition Facts
1 roll (calculated without toppings): 118 calories, 2g fat (1g saturated fat), 30mg cholesterol, 143mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 4g protein.
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