Dinner Rolls



  • 1 cup warm water (105 F to 115 F)
  • 2 (1/4 ounce) packages active dry yeast (4 1/2 teaspoons)
  • 1/2 cup butter, melted
  • 1/2 cup sugar
  • 3 eggs
  • 1 teaspoon salt
  • 4 -4 1/2 cups all-purpose flour
  • additional melted butter (optional)


Combine the warm water and yeast in a large bowl.

Let the mixture stand until yeast is foamy, about 5 minutes.

Stir in butter, sugar, eggs and salt.

Beat in flour, 1 cup at a time, until dough is too stiff to mix with a spoon (some flour may not be needed). At this point, use dough hook or knead on floured surface for 10 minutes until dough is smooth.

Place in a greased bowl and cover. Let rise until doubled, or at this point it can be refrigerated for up to 4 days.

Grease one 16.5×12-inch or two 12×9-inch baking pans.

Turn the chilled dough out onto a lightly floured board.

Divide dough into 24 equal-size pieces (about 50 grams each).

Roll each piece into a smooth round ball; place balls in even rows in the prepared pan.

Cover and let dough balls rise until double in volume, about 1 hour. (Remember if you are using dough that has been refrigerated and is cold this step will take longer).

Preheat oven to 375°F Bake until rolls are golden brown, 15-20 minutes.

Brush warm rolls with melted butter, if desired.

Break rolls apart to serve.

One Response
  1. Tricia Kibbe 11 years ago

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