My Recipe Box

Classic Dinner Rolls

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Yields 16 rolls.

  • 18 oz. (4 cups) all-purpose flour
  • 1 package (2-1/4 tsp.) rapid-rise yeast
  • 1/3 cup sugar
  • 1 tsp. salt
  • 1 cup milk
  • 4 oz. (8 Tbs.) unsalted butter
  • 3 large egg yolks

In a large bowl of an electric mixer, whisk together the flour, yeast, sugar, and salt. Put the bowl in the mixer stand and fit it with the dough hook.

In a small saucepan, heat the milk and butter, stirring until the butter melts and the liquid is very warm, between 115° and 125°F.

Dump the warm milk-butter mixture and the egg yolks into the flour and mix on medium-low speed until combined. Increase the speed to medium high and beat until the dough is smooth and shiny, about 8 minutes.

(If you don't have a stand mixer, you can make a well with the dry ingredients, gradually add the wet, and then knead the dough by hand until smooth and shiny.)

Remove the dough from the bowl, shape it into a neat ball, and then return it to the bowl. Lightly grease the sides of the bowl and cover the top securely with plastic. Let rise in a warm spot until doubled in size, about 45 minutes.

Lightly grease a 9x13-inch baking dish. Turn the dough onto a clean work surface (no need to flour; the dough is soft but not sticky) and gently press to deflate. Using a pastry scraper, divide the dough into 16 equal pieces, each about 2 oz. (use a scale to be sure).

Put a piece of dough in your palm (again, no flour). With the edge of your other palm (curved slightly), press gently but firmly on the dough, rotating it repeatedly until it forms a smooth-skinned ball with a sealed bottom. Put the ball in the pan, sealed side down, and repeat with the remaining dough.

Cover the pan with plastic and let the dough rise until almost doubled, about 30 minutes. Meanwhile, heat the oven to 375°F. Remove the plastic and bake the rolls until they're puffed and browned, about 20 minutes. Serve warm.

Make Ahead Tips

You can make the dough and shape the rolls up to a day ahead of baking. Take the recipe to the point where the rolls are shaped and in the pan but not yet proofed and immediately refrigerate them. About four hours before you're ready to bake, transfer them to a warm place to let them proof until almost doubled before baking them.

nutrition information (per serving):
Size : per roll; Calories (kcal): 200; Fat (g): 8; Fat Calories (kcal): 70; Saturated Fat (g): 4; Protein (g): 5; Monounsaturated Fat (g): 2; Carbohydrates (g): 29; Polyunsaturated Fat (g): 1; Sodium (mg): 160; Cholesterol (mg): 55; Fiber (g): 1;

Photo: Scott Phillips

Simply perfect.

This morning I made these rolls for the 2nd time. This time I added 1/4 cup of potato flakes, 2 cups of bread flour & 1 cup of whole wheat bread flour. I reduced the sugar & also added honey. I bloomed the yeast in 1/4 cup of warm water with a little sugar. This is a great recipe & a very forgiving one.

These rolls are fantastic. I used a little over half whole wheat flour in place of some of the white flour and the rolls still came out light and soft. Amazing. Definetly a keeper recipe. I stored them in the fridge overnight and baked them the next day.

This has been my go-to recipe for extended family dinner events. So easy to make and really foolproof. I'm meeting with friends tomorrow and one has a "fear of yeast," so we are going to make these to show how easy it is.

I threw the ingredients in my bread machine on the dough cycle and baked them in the oven. The dough was silky and soft, but not at all sticky - a dream to work with and shape. Out of the oven they looked just like the photo and were absolutely delicious. The only high altitude (~5500 ft) adjustment I made was to decrease the yeast a bit and the recipe worked great.

These are so delicious and easy to make, as well as almost fail proof. In fact, the first time I made them I erroneously used 3 whole eggs instead of yolks. They came out perfectly and tasted fine, in spite of this. You have to watch the cooking time, though. They turn from lovely golden to burnt very quickly.

These are amazing despite the fact that I had a yeast malfunction. The dough didn't rise so I proofed some more yeast with water and sugar and then added it with more flour to the non-rising dough and re-kneaded it. It rose beautifully and the rest all came out like clockwork. D E L I C I O U S!!!!!!!!

These are amazing despite the fact that I had a yeast malfunction. The dough didn't rise so I proofed some more yeast with water and sugar and then added it with more flour to the non-rising dough and re-kneaded it. It rose beautifully and the rest all came out like clockwork. D E L I C I O U S!!!!!!!!

this has been my go to roll recipe for nearly 10 years now. its the first thing everyone asks me to bring! i have over baked them once and under baked them as well. not good results. i always use the glass baking dish. these are simple to mix up and shape, just keep a close eye on them towards the end of baking.

this has been my go to roll recipe for nearly 10 years now. its the first thing everyone asks me to bring! i have over baked them once and under baked them as well. not good results. i always use the glass baking dish. these are simple to mix up and shape, just keep a close eye on them towards the end of baking.

Incredible. Yummy and rich and yeasty and like my Gran Margie's. I decreased the sugar to 1/4 cup and added a tablespoon of Texas honey. I took them out of the oven when they temped 190 degrees Fahrenheit and let them cool in the pyrex pan for 10 minutes. Edit - it is a day later, and I don't know if it is the honey or brushing the tops with butter or my bad taste, but they rock the next day. Not as feathery light, but yummy and soft and still have a nice texture.

If you're looking for a recipe where efforts are rewarded with equal results, keep looking. Because with this recipe, you'll be over-compensated for your efforts. These were a hit and couldn't be easier. I had to double the recipe. But, I did 2 batches so completion was about 20 minutes apart. About the time the first batch was nearing depletion, the second was coming out of the oven. Soft with just the right amount of crust. These will show up regularly around here.

Great roll recipe. They are extremely soft and do not need to be buttered. They were not nearly as good as leftovers the next day, but then, not many were left over (if you get my meaning).

Great basic dinner roll!! Recipe was easy to make and portion out. One warning though, I made 2 batches (separately)and before the second batch was done the motor burned out in my kitchenaid mixer. Same thing that happened to another reviewer. I did them separately and it still happened. I think this dough is too heavy for basic kitchenaid models. Only good for heavy duty models. The third batch I had to knead by hand and got great results.

I have used this recipe with great success since I first saw it in your 2003 issue. However, I divide the dough into 28 pieces placing them 4 across and 7 rows in the 9x13 baking dish. The resulting rolls look like golden brown bubbles. Their smaller size entices those who want a roll, but not one as large as they are when shaped as the original recipe directed. This recipe is an old faithful. It always earns a rave review from my famly and friends.

Hands-down the best dinner rolls ever. Easy to make, fool-proof recipe. For the second batch, I substituted 1/2 c. milk with 1/2 c. sour cream and added fresh chopped dill. I did not use rapid rise yeast with these, only regular dry yeast in package. Those were even better. When they came out of the oven, I brushed the tops with melted butter to give them a nice glaze.

I was very proud to serve these. They were so easy I won't wait for a special occasion to make them again! I don't own a stand mixer so I mixed with my cuisinart mixer and transferred the dough to my automatic bread maker's "Dough" setting.

These rolls are wonderful. My third time making them, I made the dough the night before Thanksgiving and refrigerated them. Took them out first thing in the morning, baked four hours later, and just popped in the oven to warm up, a couple of minutes before serving.

Yummy. These rolls are dense, buttery and delicious. They taste just like rolls my grandmother used to make. They are best the day they are made, however they will keep for another 2 days and the taste will be just as good - just the texture will change a bit - a little dry or chewy maybe?? Anyway, these are simple to make and worth the effort. If I didn't make them for Thankgiving I would never be forgiven.

This has got to be one of the best tested, best tasting recipes in all the world. I'm one of those who always thinks "it can be done better" and sets out to prove it. Not here. I have made these so often, I now know it by heart. (Even burned up my KitchenAid mixer motor making a double batch!) Were I to even casually consider not including them in the menu for a special meal, I would be in the doghouse for a long time. The technique takes a little practice but is well worth the trouble as they come out perfectly uniform every time.

Made these rolls to test recipe for Thanksgiving. They were excellent. Perfect texture and flavor, very delicious. The recipe is easy, but hold onto your mixer or it will shake off the counter. Took a few rolls to get the hang of shaping them. May take a few more minutes then 20 to bake, at least it did in my oven. They were even great the next day, 15 seconds in the microwave, and they tasted as if they were right out of the oven.

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