These are soo delicious, I used whole wheat flour and served them with honey butter.

I cut the servings down in this recipe to 15 servings. I used my Kitchen Aid mixer to make this recipe. I proofed the yeast in the mixer bowl with the sugar and warm water, the melted butter (I used butter instead of shortening) the egg, then the salt and flour. This dough needed a little more flour to get it into a solid ball so I could knead it with the dough hook, just a little over a half cup. I kneaded it with the hook for five minutes, then set it in a greased dish, then covered it and set it on a warm heating pad to double. I then formed it into 1/4 cup balls and set the individual balls in greased muffin cups. I let them rise in the muffin tin, covered with saran wrap, on the warm heating pad for another half hour. I baked them at 400* for exactly 12 minutes. Right out of the oven, I brushed vegetable oil over the top of the hot rolls for a tender crust. I got 12 REALLY big rolls out of this recipe. The texture of these rolls was really nice and you could really taste the butter (I mean, you SHOULD, there was a whole gosh darn cup in there!). My husband ate three this morning with butter and jam on them and said they were chewier than the last one I made but butterier, if that's even a word. I thought these were a little too sweet for a dinner roll. If I were to make these again, I'd cut back the sugar to a quarter cup for a halved recipe or use this dough to make a sweet bread.

Easy and very similar to the rolls served at the Becker College dining hall! Egg wash for a great presentation!

Love them! They are so sweet and delicious!

I have been making dinner rolls for years. I have my favorite recipes I have always used. This year my daughter-in-law is nursing my grandson and he has some food allergies so and she can't have milk or butter which is the major ingredients in most of my recipes. So I searched for something with no eggs or milk. I have now found a new favorite recipe. This recipe is one of the easiest roll recipes I've used. No kneading, and I loved the idea of just letting the dough rise in the fridge until I am ready to make them. The family loved the rolls. They were fluffy and tender as could be. This will be one of my regular recipes that I use. Thank you so much for sharing. Ann An addendum. My grandson turned one and he can now have small amounts of bread. He can't have milk though. So I tried this recipe out on him and the little guy loves them! So cute to watch him move other food aside for the little pieces of roll. My daughter-in-law bless her heart loves them too...

Tried these yesterday for Thaksgiving, rose beautifully and were a big hot with everyone. I did add 2tbsp of sugar instead of the 2tsp as indicated to get a sweeter rool. All came out well and was very easy to follow.

I was super excited to try this recipe. I don't have a K.A. mixer, and hand kneading takes a lot of effort, so I was stoked that this recipe required neither. I subbed 2 cups of flour for whole wheat flour, because I was a little short of A.P. and just slightly increased the water (2 tablespoons). I was a little worried about rising in the refrigerator, because the last recipe I tried this with never increased in size. I didn't have that problem at all! After I shaped them into knots, I placed them on a sheet pan in the freezer. A few hours later, I moved them into a zip-close bag and kept them in the freezer until I needed them. Thanksgiving morning I placed them out on a sheet pan to thaw, and kept them covered with a wet cloth in a cool corner of the kitchen. About an hour before I cooked them, I moved them to the oven side of the kitchen to rise, and then baked per the recipe's instruction. They were phenomenal! Everyone enjoyed them!

Seriously, I have been baking bread for 18 years, and I really think this is the best dinner roll recipe I have ever used. I did use bread flour instead of all purpose flour, and I think that makes them a little fluffier. Also, I think they're softer if you make them into rounds, and let them rise sides touching in 9 x 13 pan, but that's just my preference. I will be using this as my standard dinner roll from now on.

Wow! great

i don't know why,maybe it was my oven,but it took more than 40 minutes for my rolls to even start browning...