Subscribe to our FREE eMail Newsletter!   See the HTML Version of
the Latest NewsLetter!
First Name: eMail:
  HomeWhat's Cool RandomMy Recipe BoxAddModify
Home : Baked Goods : Breads : Basic Dinner Rolls

Makes 32 Rolls
Save To My Favorites Save to Recipe Box!
Rate This! Rate This Item!
Review It Write A Review!
Send to a friend! Send To A Friend!
Printer Friendly Version Print It Out!
Report A Bad Link! Report A Bad Link!
Share On Facebook
Share On Twitter
Basic Dinner Rolls

Contributed by: Chris WebAdmin. of

From: Pillsbury: The Complete Book of Baking.


  • 6 c All-purpose flour
  • 1/4 c Sugar
  • 2 ts Salt
  • 2 tb Active dry yeast
  • 1 c Water
  • 1 c Milk
  • 1/2 c Margarine/butter
  • 1 Egg
  • Melted margarine/butter if Desired


In large bow;, combine 2 cups flour, sugar, salt and yeast; blend well. In small saucepan, heat water, milk and 1/2 cup margarine until very warm (120-130 F.). Add warm liquid and egg to flour mixture.

Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in an additional 2 1/2 to 3 cups flour until dough pulls clenaly away from sides of bowl. On floured surface, knead 1 1/4 to 1 3/4 cups flour until dough is smooth and elastic, about 8 to 10 minutes.

Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 F.) until light and doubled in size, about 45 to 60 minutes. Punch down dough several times to remove all air bubbles. Divide dough in half.

To make PAN ROLLS, lightly grease two 13x9-inch pans. Divide each half of dough into 16 equal pieces. Shape each into a ball, pulling edges under to make a smooth top. Place balls, smooth side up, in greased pans. Cover; let rise in warm place until light and doubled in size, about 20-30 minutes.

Heat oven to 400 F. Uncover dough. Bake at 400 F. for 16 to 20 minutes or until golden brown.

Remove rolls from pans immediately; cool on wire racks. Brush with melted margarine.


To make dough a day ahead, after first rise time, punch down dough, cover and refrigerate dough overnight. Shape dough as directed in recipe; let rise a second time until light and doubled in size, about 25 to 35 minutes.

Serving Size: Makes 32 Rolls



 • Send an eCard
 • Contact WebAdmin!

More search options
HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut All material copyright 2001 - 2016 Link To Us RSS Feeds PlugBoard Privacy Policy