This is the best dinner roll recipe I have ever found.

Recipe Summary

prep:
30 mins
cook:
18 mins
additional:
2 hrs 12 mins
total:
3 hrs
Servings:
24
Yield:
4 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, stir together 2 cups flour, sugar, shortening, salt and yeast. Add water, milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Add the remaining flour, 1/4 cup at a time, until the dough comes together.

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  • Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place in greased bowl and turn greased side up. Cover and let rise in warm place until doubled, about 1 hour. Dough is ready if indention remains when touched.

  • Turn dough out onto a lightly floured surface and divide in half; cut each half into 24 pieces. Form the pieces into rounds. Place the rolls close together in two lightly greased 9 inch round cake pans. Brush with melted butter. Cover and let rise in warm place about 30 minutes or until doubled. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

  • Bake in preheated oven for 12 to 18 minutes, until golden brown.

Nutrition Facts

119 calories; protein 3.1g 6% DV; carbohydrates 18g 6% DV; fat 3.8g 6% DV; cholesterol 10.7mg 4% DV; sodium 109.4mg 4% DV. Full Nutrition
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Reviews (79)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/09/2008
Oh my god!! These are the best ever! Sooo light and fluffy... no idea what the 'dense' comments were all about. (Try not to add the listed amount of flour... I didn't add the listed amount and mine turned out fine. Just be sure to change the the directions around... Dissolve the sugar into the warm water, then add yeast. Let it sit for 10mins. Then add milk (replace the water with milk), oil, and beaten egg. Then add listed amount of flour, and salt. Add the remaining flour if required. Also, when baking- be really careful of the baking time. Mine baked perfectly in the minimum time-12mins. Read More
(156)

Most helpful critical review

Rating: 3 stars
11/06/2003
These were a bit heavy I thought. Not bad but not a keeper. Sorry! Read More
(14)
110 Ratings
  • 5 star values: 82
  • 4 star values: 13
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 4
Rating: 4 stars
08/09/2008
Oh my god!! These are the best ever! Sooo light and fluffy... no idea what the 'dense' comments were all about. (Try not to add the listed amount of flour... I didn't add the listed amount and mine turned out fine. Just be sure to change the the directions around... Dissolve the sugar into the warm water, then add yeast. Let it sit for 10mins. Then add milk (replace the water with milk), oil, and beaten egg. Then add listed amount of flour, and salt. Add the remaining flour if required. Also, when baking- be really careful of the baking time. Mine baked perfectly in the minimum time-12mins. Read More
(156)
Rating: 5 stars
06/27/2008
My nephew (9) and I recently made this. I followed the recipe exactly and was surprised when it turned out like the school bread that I used to love!!! It was crisp on the outside and soft and doughy inside... so delicious!!! My husband has yet to try it so I will definately be making this again. Read More
(56)
Rating: 5 stars
01/20/2011
TERRIFIC! I made these tonight and they were simply terrific. Recipe is fail proof too apparently - I changed the milk to water as we have lactose issues in the house and I used 2 yolks left over from ones I needed to separate in another bread yesterday in place of the whole egg. They tasted just like the golden egg bread from the store - ONLY FRESH! Oh - and I did cut the sugar in half too just because i didnt want too sweet of a roll for dinner. SO 5 stars for a great recipe i could not mess up! Rolls were still fresh at breakfast too!...... Been making these for almost a year now and they remain our favorite diner rolls from this site. If you are considering them for your holiday meal then please try them! I have mine made baked and frozen already for Thanksgiving dinner - just defrost heat and serve - they are so good and very easy! Read More
(54)
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Rating: 5 stars
03/08/2010
My mom couldn't believe I made these. They were so yummy. I made them for Thanksgiving. I cooked them before I put the turkey in the oven in the morning and then I popped them back in the oven while I was letting my turkey rest. That way everyone had nice warm rolls. Excellent recipe! These are my personal notes: Dissolve the sugar into the warm water then add yeast. Let it sit for 10mins. Then add milk (replace the water with milk) oil and beaten egg. Then add listed amount of flour and salt. Add the remaining flour if required. Also when baking- be really careful of the baking time Read More
(29)
Rating: 4 stars
03/31/2009
These where pretty good. Made two times....the second time I did follow the ingred. order from the reviewer above me and I think they did turn out better. 24 rolls worked perfect in my 9x13 stone casserole dish. Read More
(25)
Rating: 5 stars
01/08/2010
Used my new KA Mixer and I used the dough hook all the way! Step one needed some scaping down the bowl but once it was all mixed I let it knead for 8 minutes! Make sure you only add 1/4 cup flour at a time at the end....I did not need all the flour(right at 3 cups total) but it all depends on your flour and the moisture in the air. These are so so SOFT and FLUFFY! Almost like Parkerhouse dinner rolls but tastier! Great recipe! Read More
(24)
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Rating: 5 stars
12/01/2010
These are awesome....I combine sugar yeast and warm water for 10 minutes then add that and all other ingredients to my ka for 8 minutes.....let rise for an hr....cut roll put in pan...pour melted butter over...let rise another 1/2 hr and bake at 350 until golden brown.....yummy.... Read More
(21)
Rating: 4 stars
11/17/2011
Using my Kitchen Aid to combine the ingredients, this took physically no more than 20 minutes. I followed this recipe closely, only using regular yeast (I did NOT have rapid rise), melted butter instead of shortening and AP flour instead of bread flour. I let the yeast sit with the warm milk/water and sugar for 10 minutes in the mixer bowl, then added the egg, butter and the dry ingredients. This only needed a couple more tablespoons of flour to get it to form a solid ball so I could knead it with the dough hook. This rose beautifully both times. The first time I let it rise, it took an hour to double on the warm heating pad in a greased, covered bowl--the second time I let it rise, I used my dry 1/4 measuring cup to form uniform rolls, rolled them into a nice ball and set them in a greased muffin tin and covered it with saran wrap and set it to rise on the warm heating pad for a half hour. I got 11 good sized rolls out of one recipe--not 24. 400* for 12 minutes and they were ready to go. The butter brushed over the top was just WONDERFUL. Lightly sweet, very nice yeast dinner roll. VERY easy. I'll make this recipe again. NOTE: BE SURE you double this recipe if you want more than 11-12 rolls. This does not make the full 24 that it states. If you're making this for a large gathering/group, you'll want to adjust the servings. Read More
(17)
Rating: 5 stars
04/11/2003
i use this pizza dough too. Read More
(16)
Rating: 3 stars
11/06/2003
These were a bit heavy I thought. Not bad but not a keeper. Sorry! Read More
(14)
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