Recipe by Cristy H.
"This is a recipe given to me by my aunt. The rolls are excellent!"
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2 1/2 cups
active dry yeast
all-purpose flour, or as needed
I am first of all a long time yeast dough maker and familiar how things should be done. These are excellent! Because I have a dough hook, I put all wet ingredients including the butter (I warmed it with the milk)...then the dry ingredients from smallest amounts to the largest. Dough is slightly wet, and it would not hurt to add a little extra flour, perhaps a 1/2 cup.
I also egg washed (beaten egg with 1 TBL water)and brushed them. The rolls shined coming out of the oven. Will make these again. Urge you to give this a try.
Followed the recipe exactly - came out with "rolls" that were golden brown on top and gooey in the middle.... now trying to salvage to have some sort of bun with the beef dip... since the buns are key in that dinner. The parts that cooked tasted ok, but I am very dissapointed with the results.
I am 10 years old and I love these rolls!!!!!!!!! If I had to chose ice cream or these rolls, I would diffenitly chose the rolls.
Followed the directions exactly and got nice fluffy, beautiful dinner rolls! Everybody loved them and they made great little sandwich rolls the following day. Watch the quantity though, this recipe makes 36 rolls which is a lot of rolls for a small family! I cut the recipe in half and still got 20. Also if you are having a hard time getting the dough to rise while in the bowl, heat up your oven and then turn it off and leave the bowl of dough to rest on top of your oven door while the door is open, it helped my dough to rise. Will definitely make again!
These are FANTASTIC!!!!
The dough is very sticky, and I did have to use about an extra cup of flour.
I used my KitchenAid Artisan stand mixer, and note to those of you who own the same model: there is too much dough for this size mixer and it got jammed all up in the arm. I had to stop the machine, divide the dough into two piles, and knead each one separately and then tossed them together in a bowl. Excellent, excellent, and excellent! They are soft and pillowy and turn out HUGE! I rolled my dough into the smallest of balls and they turned out the size of bakery muffins. My one and only (minor) qualm: I will add more salt to the recipe next time. Perhaps a half teaspoon and see how that goes. Thank you though, these are the rolls I've been looking for!
very easy! I'm not a bread maker but these turned out much better than store bought. I think I might try a bit more flour next time as one reviewer stated. The dough was very wet. Not so easy to work with. I found out you can make these the day before and freeze. I put them into a greased 8x8 pyrex dish and froze them just before the final raise. The next day it took about three hours to thaw and raise before they were ready for the oven. I don't know how well a larger dish would work though as the rolls in the middle took longer to thaw and raise than the ones on the outside. But they were delicious!
The rolls tasted good, but I would bake them in a bigger baking dish next time. I had to throw out 2 of the center ones because they just wouldn't bake and the rest of them were already really brown on the top and bottom.
I've made these twice. First time I was impatient and let the dough rise only once before shaping into rolls. Second time I replaced half flour with whole wheat flour. Both times they were delicious but the recipe dose need more flour.
* Percent Daily Values are based on a 2,000 calorie diet.
Angie's Perfect Dinner Rolls
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 54
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