Mother's Dinner Rolls

A very sweet roll. When I tried this recipe, I was looking a dinner roll for that evenings meal. I only had time to let it rise about six hours. Although they were ok, next time I will let them rise longer to help develop the flavor and texture.

These rolls were delicious and very easy to make. I had no clue that dough would rise in the refrigerator. So if anyone is going to make it make sure you place dough in a large bowl for overnight refrigeration.

I needed a quick bread roll recipe to take to my son's house the next day when I found this one. It turned out great! Everyone loved them and thought I had worked hard on them all morning.Almost as good as my Mom's old recipe that did make her work all morning.

Easy recipe with good flavor, but I did run into a problem trying to get the rolls to rise. Maybe it was the yeast I used but I ended up having to stick them in a 200 degree oven for 30 minutes. I also think they could have benefited from an egg wash or a brushing of melted butter.

Seriously, I have been baking bread for 18 years, and I really think this is the best dinner roll recipe I have ever used. I did use bread flour instead of all purpose flour, and I think that makes them a little fluffier. Also, I think they're softer if you make them into rounds, and let them rise sides touching in 9 x 13 pan, but that's just my preference. I will be using this as my standard dinner roll from now on.

I've been making these rolls for years and my family loves this recipe. These rolls are on the table for every special holiday. Because the rolls are large, we use the leftovers to make sandwiches and we enjoy them with butter and honey for breakfast. For a bit more flavor, we prefer using butter flavor Crisco rather than plain shortening. We also brush the hot rolls with melted butter as soon as they come out of the oven.

After one bite of these rolls I followed our hostess into the kitchen to inquire about this recipe. Up until then I thought I had the best dinner rolls. Yum! They taste very much like the ones at Texas Roadhouse which I love! Easy to make and so very delicious!

I cut the servings down in this recipe to 15 servings. I used my Kitchen Aid mixer to make this recipe. I proofed the yeast in the mixer bowl with the sugar and warm water, the melted butter (I used butter instead of shortening) the egg, then the salt and flour. This dough needed a little more flour to get it into a solid ball so I could knead it with the dough hook, just a little over a half cup. I kneaded it with the hook for five minutes, then set it in a greased dish, then covered it and set it on a warm heating pad to double. I then formed it into 1/4 cup balls and set the individual balls in greased muffin cups. I let them rise in the muffin tin, covered with saran wrap, on the warm heating pad for another half hour. I baked them at 400* for exactly 12 minutes. Right out of the oven, I brushed vegetable oil over the top of the hot rolls for a tender crust. I got 12 REALLY big rolls out of this recipe. The texture of these rolls was really nice and you could really taste the butter (I mean, you SHOULD, there was a whole gosh darn cup in there!). My husband ate three this morning with butter and jam on them and said they were chewier than the last one I made but butterier, if that's even a word. I thought these were a little too sweet for a dinner roll. If I were to make these again, I'd cut back the sugar to a quarter cup for a halved recipe or use this dough to make a sweet bread.

I was super excited to try this recipe. I don't have a K.A. mixer, and hand kneading takes a lot of effort, so I was stoked that this recipe required neither. I subbed 2 cups of flour for whole wheat flour, because I was a little short of A.P. and just slightly increased the water (2 tablespoons). I was a little worried about rising in the refrigerator, because the last recipe I tried this with never increased in size. I didn't have that problem at all! After I shaped them into knots, I placed them on a sheet pan in the freezer. A few hours later, I moved them into a zip-close bag and kept them in the freezer until I needed them. Thanksgiving morning I placed them out on a sheet pan to thaw, and kept them covered with a wet cloth in a cool corner of the kitchen. About an hour before I cooked them, I moved them to the oven side of the kitchen to rise, and then baked per the recipe's instruction. They were phenomenal! Everyone enjoyed them!

Not sure yet, But Should this have raised in the refrigerator overnite or not cause it didn't. Guess we will see.

Wow! great

I have been making dinner rolls for years. I have my favorite recipes I have always used. This year my daughter-in-law is nursing my grandson and he has some food allergies so and she can't have milk or butter which is the major ingredients in most of my recipes. So I searched for something with no eggs or milk. I have now found a new favorite recipe. This recipe is one of the easiest roll recipes I've used. No kneading, and I loved the idea of just letting the dough rise in the fridge until I am ready to make them. The family loved the rolls. They were fluffy and tender as could be. This will be one of my regular recipes that I use. Thank you so much for sharing. Ann An addendum. My grandson turned one and he can now have small amounts of bread. He can't have milk though. So I tried this recipe out on him and the little guy loves them! So cute to watch him move other food aside for the little pieces of roll. My daughter-in-law bless her heart loves them too...

This is a wonderful , light and versatile recipe! I loved it!

Tried these yesterday for Thaksgiving, rose beautifully and were a big hot with everyone. I did add 2tbsp of sugar instead of the 2tsp as indicated to get a sweeter rool. All came out well and was very easy to follow.

i don't know why,maybe it was my oven,but it took more than 40 minutes for my rolls to even start browning...

Love them! They are so sweet and delicious!

THIS ARE THE BEST ROLLS EVER!!!!! I have declared myself bread challenged up until I tried this recipe. I brought them to Thanksgiving dinner and everyone went crazy over them. They were a huge hit and my fiance wants me to make them on a regular basis!!!

Easy and very similar to the rolls served at the Becker College dining hall! Egg wash for a great presentation!

These were a HUGE hit with my family for Thanksgiving. They are very soft large rolls which are great for Turkey or Ham sandwiches!

These are fantastic! I have been looking for a recipe like this for holiday meals and have now found it. I will make these again and again.

I had never made homemade dinner rolls but wanted to try - these are terrific. After making them on Thanksgiving, decided to have them again on Christmas. They are slightly sweet but in just the right way for a special meal. Easy and WONDERFUL!!!

Fantastic Rolls! This was also one of my first homemade breads to make and it was an easy to follow recipe ( I always thought baking homemade bread would be laborious). I made them for Thanksgiving dinner and they had the perfect hint of sweetness. Would love to make again to eat with honey.

This recipe tasted rather doughy. My daughter also thought they did not have a lot of taste.

These are soo delicious, I used whole wheat flour and served them with honey butter.

I LOVE this recipe! I made it for a dinner party and it was SO easy! They were sweet and perfect for the meal! Although it may take longer, tying the dough is definitely worth it! They look great, and don't need to be done all at once. They make at least three dozen, but there may be more, I haven't used all of the dough yet. Thanks so much for this recipe!

I LOVE this recipe! I made it for a dinner party and it was SO easy! They were sweet and perfect for the meal! Although it may take longer, tying the dough is definitely worth it! They look great, and don't need to be done all at once. They make at least three dozen, but there may be more, I haven't used all of the dough yet. Thanks so much for this recipe!