Sunday Dinner Rolls Recipe -
Sunday Dinner Rolls Recipe

Sunday Dinner Rolls

Recipe by  

"I make the dough on Saturday night, and shape the rolls on Sunday morning. The rolls rise while I am at church, and are ready to pop into the oven for Sunday dinner."

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Ingredients Edit and Save

Original recipe makes 32 rolls Change Servings


  1. In a large bowl, stir yeast, 1/4 cup warm water, and a pinch of sugar.
  2. In another bowl, beat eggs in 1 cup warm water; add oil and salt. Mix egg mixture into yeast, and add sugar. Gradually add flour. Cover with a damp cloth, and allow to stand at room temperature for 1 hour, then place in the refrigerator and allow to rise overnight. This dough is rather sticky, and will raise to at least twice it's size.
  3. Divide the dough into 4 equal parts. Roll each section out into a circle on a floured board or wax paper. Cut into pizza slice shapes, and roll slices large end to small end. Place on greased flat baking pans, and allow to rise for 2 hours.
  4. Bake at 375 degrees F (190 degrees C) for 8 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jul 10, 2007

To the reviewer before this post, this is how I do yeast bread. Your yeast must be fresh, dried in separate sachets or a container. If it is a little old, it might lose its rising ability. I always warm the liquids up - if the recipe calls for milk or water, I heat them in the microwave until blood temperature. When you stick your finger in the liquids it should neither feel slightly cool or overly warm, as yeast cannot activate with cold liquids and hot liquids kill yeast. You sprinkle the yeast into the warm liquid and let it sit there in a warmish place for 10 mins until it goes frothy. It is okay to add the sweetener to the yeast mix but do not add salt directly on top. Salt tends to kill yeast as well. Add oil to the yeast mixture after it's become frothy and the eggs are beaten lightly with a fork. Then, I add the required flour and salt on top of that. You knead the dough until it becomes elastic, I do this in a bread machine or with a dough hook. Put the dough in a lightly greased bowl, cover with a clean towel and leave in a warm place. Warm as in a warm, sunny spot or beside a hot oven, on top of a working dryer, even an oven turned down to its lowest setting (remember too hot and the yeast dies - no rising). If you are going to rise in the oven, you're better off rolling the rolls out first. If you want to have a golden brown top with seeds, use lightly beaten egg, or butter and smear tops after they have risen because they do not rise as much with this on top.

Most Helpful Critical Review
Dec 06, 2010

These were easy to make, but were on the heavy side when finished. I served them straight from the oven. While the flavor was nice, I will not serve them again because of the heaviness.

Jan 06, 2006

These rolls are excellent! I doubled the batch and made a ton of them for a big family get together. I loved the fact that you did not need to knead this dough, you just let it rise over night and it is ready to roll out in the morning. The only thing I did differently was that I used cold butter instead of the vegetable oil. I cut the butter into chunks and cut it in with the flour. It is good leave the butter chunky when you mix it all together because that way, when you bake the rolls, the chunks of butter melt and you end up with flaky layers, like croissants. Thanks for the recipe, I will be making these again and again!

Oct 26, 2009

ok, so this may not be true to the original recipe but I had to review because these had to be the BEST yeast rolls I have EVER made (I've made quite a few from this site)...I proofed 1 1/2 packets yeast in 1/4 c warm water with pinch sugar, used 3/4 c milk instead of the 1 c water, 1/2 c melted butter instead of oil, 2 c all-purpose flour and 2 c bread flour...I mixed the ingredients according to the recipe, turned onto floured surface and kneaded for 5 minutes, let rise in warm place for 2 hours, separated into 24 dough balls, covered and let rise for 2 more hours, baked as directed...these will surely be the staple roll recipe in my house forever...thanks for submitting the recipe!!!

Nov 24, 2005

Wonderful textured rolls but lacked that buttery flavor we love in our rolls.! The dough was so soft that I could not roll it out and cut it into triangles. So I made balls(these spread out beautifully) and finally scooped the rest of the dough into muffin pans (these did not rise as well). Next time, I will use butter, eliminate 1/4 C liquid, and use milk instead of water (should be less sticky). They are wonderfully light and airy!!!!!!

Sep 25, 2007

I've made this twice now. They turned out excellent. I don't agree about adding more flour than the recipe asks for. It is VERY sticky, but that makes them more moist! I didn't follow the recipe exactly. I put all the ingredients into my 2.5 lb bread machine. Put it on the dough setting. Let it mix & rise. Then dumped it out & used lots of flour to roll & cut as directed. I let them raise in a warmed oven for several hours. They were really good.

Nov 17, 2005

I've never made rolls before and I'm usually a disaster with bread recipes. So I was worried about these rolls until the very end. They were fabulous. They looked great, they tasted great and I'm very happy. I can't wait to make these next week for Thanksgiving.

Apr 11, 2003

I have struggled for a while to find a roll recipe that wasn't to difficult and yielded great result. This recipe was all that for me. The rolls were a little sweet, but came out perfectly. Thanks!


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  • Calories
  • 105 kcal
  • 5%
  • Carbohydrates
  • 15.2 g
  • 5%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 3.9 g
  • 6%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 77 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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