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How-To

Classic American Dinner Rolls

A trio of traditional shapes from a light and buttery yeast dough

By Randall Price Fine Cooking Issue 06
Photos: Martha Holmberg & Dana Harris
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Classic American dinner rolls never go out of style. While specialty bakeries can sometimes create high-quality breads, the only way you can savor soft, fresh dinner rolls is by taking the time to make them yourself. Fortunately, they’re easy to make from scratch. This article offers a technique for a butter and egg yolk dough with all-purpose white flour and discusses variations such as whole wheat, buttermilk, herbs, or even saffron. Shaping tips for Parker House, cloverleaf, and fantans are included.

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