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Best Dinner Rolls

24 reviews
Test Kitchen Approved
Total Time

Prep: 35 min. + rising Bake: 10 min.

Makes

2 dozen

Updated: Jun. 30, 2023
These are the best dinner rolls around. If you can't decide which enticing topping to choose, just use them all.—Christina Pittman, Parkville, Missouri
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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 2% milk
  • 1/2 cup water
  • 2 tablespoons butter
  • 2 large eggs, room temperature
  • 1 large egg, lightly beaten

Directions

  1. 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).
  2. 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.
  3. 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.
  4. Preheat oven to 375°. Brush rolls with lightly beaten egg. 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. WREATH: Make dough as directed; divide into 36 portions and shape each into a ball. Line a 16-in. pizza pan with parchment paper; place 14 rolls together in a circle (about 9-in. diameter). Place remaining rolls around outside creating outer ring. Proceed with recipe as directed. If desired, garnish with fresh herb leaves and pepper drops.
Best Dinner Rolls Tips

How do you proof yeast for the best dinner rolls?

Yeast may seem scary at first, but learning how to proof yeast is really simple. To proof yeast for this recipe (and others), add a packet of yeast to warm water (about 105º-115ºF) mixed with a tablespoon of sugar. The warm water and sugar will activate the yeast. You'll be able to tell if your yeast is ready to add to your recipe when the mix starts to get frothy and bubbly. Don't skip this step! Proofing—sometimes otherwise called testing yeast—is crucial for making dinner rolls and other yeasted bread recipes.

How do you proof dinner rolls?

After proofing the yeast and kneading the dough, you also need to proof the dough (twice, actually). For the first proof, place the dough in a greased bowl and cover with a clean tea towel. Leave this to rest in a warm place until the dough doubles in size. After this first proof, shape the rolls and let them proof again before baking.

How long does it take for the dough to proof?

Proofing times depend on the temperature and humidity of your kitchen. Yeast likes temperatures above 75ºF, with some humidity. With the right conditions, dough proofs in 45 to 60 minutes. If your kitchen is on the cooler side, check out these tricks for proofing bread dough.

How do you shape dinner rolls?

This recipe for our best dinner rolls is very versatile. You can shape dinner rolls in all sorts of ways. Try basic rounds to start, then move onto knots, or cloverleaf rolls—made by clustering three balls of dough together.

—Lisa Kaminski, Taste of Home Editor

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.