Dinner Rolls

Mmm! Homemade rolls create an impossible-to-beat aroma and get rave reviews at the dinner table.

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  • prep time 35 min
  • total time 2 hr 40 min
  • ingredients 9
  • servings 32
 

Ingredients

5 3/4
to 6 3/4 cups all-purpose flour
1/4
cup sugar
2
teaspoons salt
2
packages regular active dry yeast
1
cup water
1
cup milk
1/2
cup butter or margarine
1
egg
Melted butter or margarine, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large bowl, mix 2 cups of the flour, the sugar, salt and yeast. In 1-quart saucepan, heat water, milk and 1/2 cup butter until very warm (120°F to 130°F). Beat warm liquid and egg into flour mixture with electric mixer on low speed until moistened, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl frequently. With spoon, stir in 2 1/2 to 3 cups of the flour until dough pulls cleanly away from side of bowl.
  • 2 On floured work surface, knead in remaining 1 1/4 to 1 3/4 cups flour until dough is smooth and elastic, 8 to 10 minutes. Grease large bowl with shortening or cooking spray. Place dough in bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) 45 to 60 minutes or until light and doubled in size.
  • 3 Gently push fist into dough to deflate; divide in half. To make Pan Rolls, lightly grease 2 (13x9-inch) pans with shortening or cooking spray. Divide each half of dough into 16 equal pieces. Shape each into ball, pulling edges under to make smooth top. Place 16 balls, smooth side up, in each pan. Cover; let rise in warm place 20 to 30 minutes or until light and doubled in size.
  • 4 Heat oven to 400°F. Uncover dough; bake 16 to 20 minutes or until golden brown. Immediately remove rolls from pans; place on wire racks. Cool 15 minutes. Brush with melted butter. Serve warm or cool.
  • 1 In large bowl, mix 2 cups of the flour, the sugar, salt and yeast. In 1-quart saucepan, heat water, milk and 1/2 cup butter until very warm (120°F to 130°F). Beat warm liquid and egg into flour mixture with electric mixer on low speed until moistened, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl frequently. With spoon, stir in 2 1/2 to 3 cups of the flour until dough pulls cleanly away from side of bowl.
  • 2 On floured work surface, knead in remaining 1 1/4 to 1 3/4 cups flour until dough is smooth and elastic, 8 to 10 minutes. Grease large bowl with shortening or cooking spray. Place dough in bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) 45 to 60 minutes or until light and doubled in size.
  • 3 Gently push fist into dough to deflate; divide in half. To make Pan Rolls, lightly grease 2 (13x9-inch) pans with shortening or cooking spray. Divide each half of dough into 16 equal pieces. Shape each into ball, pulling edges under to make smooth top. Place 16 balls, smooth side up, in each pan. Cover; let rise in warm place 20 to 30 minutes or until light and doubled in size.
  • 4 Heat oven to 400°F. Uncover dough; bake 16 to 20 minutes or until golden brown. Immediately remove rolls from pans; place on wire racks. Cool 15 minutes. Brush with melted butter. Serve warm or cool.

EXPERT TIPS

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Expert Tips

You can make this dough a day ahead--after the first rise time, gently push your fist into the dough to remove any air bubbles. Then cover the dough and refrigerate it overnight. The next day, shape the dough as directed in the recipe and let it rise a second time until light and doubled in size, 25 to 35 minutes.

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Lightly grease cookie sheets with shortening or cooking spray. Using half of dough, divide into 16 equal pieces. On lightly floured surface, roll each piece into 9-inch rope. Tie each into a loose knot; place 2 to 3 inches apart on cookie sheets. After rising, bake 12 to 15 minutes or until golden brown. 16 rolls

Lightly grease 12 regular-size muffin cups with shortening or cooking spray. Using half of dough, divide into 12 equal pieces; divide each into 3 portions. Shape each portion into ball, pulling edges under to make a smooth top. Place 3 balls, smooth side up, in each muffin cup. After rising, bake 14 to 18 minutes or until golden brown. 12 rolls

Lightly grease cookie sheets with shortening or cooking spray. Using half of dough, divide in half again; shape each half into ball. On lightly floured surface, roll out each ball into 12-inch round. Spread each round with 1 tablespoon softened butter or margarine. Cut each round into 12 wedges. Starting with shortest side of wedge, roll up toward point. Place point side down 2 to 3 inches apart on cookie sheets; curve ends to form crescent shape. After rising, bake 12 to 15 minutes or until golden brown. 24 rolls

Lightly grease 12 regular-size muffin cups with shortening or cooking spray. Using half of dough, divide into 12 equal pieces. Shape each piece into ball, pulling edges under to make smooth top; place 1 ball, smooth side up, in each muffin cup. Using kitchen scissors dipped in flour, cut balls of dough into quarters almost to bottom. After rising, bake 14 to 18 minutes or until golden brown. 12 rolls

Lightly grease cookie sheets with shortening or cooking spray. Using half of dough, divide into 16 equal pieces. On lightly floured surface, roll each piece into 8-inch rope. Starting at center, make loose swirl or coil with each rope, tucking end under; place 2 to 3 inches apart on cookie sheets. After rising, bake 12 to 15 minutes or until golden brown. 16 rolls

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Roll
Calories
120
(
Calories from Fat
30),
% Daily Value
Total Fat
3 1/2g
3 1/2%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
170mg
170%;
Total Carbohydrate
19g
19%
(Dietary Fiber
0g
0%
  Sugars
2g
2%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
0%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.