Classic Dinner Rolls

Classic Dinner Rolls

184
Fleischmann's(R) 0

"Who can resist warm yeast rolls, fresh from the oven?"

Ingredients 1 h 30 m {{adjustedServings}} servings 106 cals

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Nutrition

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  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 2.3 g
  • 4%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 115 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  2. Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
  3. Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.
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Reviews 184

  1. 226 Ratings

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Jan
11/24/2010

The rolls turned out beautifully, light tender crumb. I proofed my yeast with the water and sugar before adding the other ingredients, mixing it by hand and not with a mixer, I also used half all-purpose flour and half bread flour. I only had active yeast, not the rapid rise, so I allowed an hour or so for the first rise, then gently formed a log and cut 12 pieces with my bench scraper and loosely placed them in the cake pan then let them rise another hour. Love the way they turned out, next time I will add a bit more salt, but other then that wonderful!

ediecornelius
7/31/2011

This recipe was so easy and yummy! I used the dough hook attachment on my Kitchen Aid mixer for the kneading. I made two changes to the recipe. First, instead of a muffing tin to cook them in I used a pie plate. I weighed the separated dough on a kitchen scale to make sure they were all about the same, (a little over one ounce each) and spaced them out in the pie plate to rise. Next, I brushed the tops with melted butter before putting them in the oven. When they were done, they were golden, moist, and pulled apart (plus they looked like I bought them at the store). My mixer makes the kneading so easy, and with the rising time being so quick, I will make these for dinner on a regular basis, and not just for special occasions! Loved this recipe!!!

Tina Waldher
9/22/2010

Quick and easy dinner rolls! Good flavor and hearty texture; my family loves these rolls. To add variety, I also brush with melted butter before cooking, and then sprinkle chopped rosemary and sea salt on top of about half the pan of rolls. Other good toppings are fine grated Parmesan cheese, poppy seeds, or sesame seeds.