Yeast Dinner Rolls

by Marsie

What makes these rolls amazing, besides the texture, is the ability to do a variety of toppings on the rolls, from simple seasonings, to cheese and roasted garlic.

Yeast Dinner Rolls

From Taste of Home magazine, November 2011

Yields 2 Dozen

  • 4-1/2 to 5 cups of all-purpose flour
  • 1/4 cup sugar
  • 1 package (1/4 oz) active dry yeast
  • 1-1/4 tsp salt
  • 1 cup whole milk (or 2% and 1-2 Tbsp of butter)
  • 1/2 cup water
  • 2 tsp butter
  • 2 eggs
  • 1 egg, lightly beaten
  • Toppings: roasted garlic, variety of seasonings, cheeses, etc (use your imagination).

In a large bowl, combine 2 cups flour, sugar, yeast, and salt. In a small saucepan, heat the milk, water, and butter to 120°-130°.

Add to dry ingredients; beat on medium speed for 3 minutes. Add 2 eggs; beat on high speed for 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into 24 portions. Shape into balls, or variety of twisted shapes, and folds. Divide the balls between two greased 13×9 inch baking pans.

Cover with a clean, lightweight towel and let rise until doubled, about 30 minutes. Brush with the lightly beaten egg. Sprinkle rolls with the toppings of your choice.

Bake at 375°F for 10-15 minutes or until golden brown. Remove from pans to wire racks.