How to Make Perfect Dinner Rolls

What's a dinner party without a basket of warm rolls on the table? The softer and fluffier the better, I say. All the better to sop up those last bits of sauce. Here's how I make my absolute favorite, foolproof dinner rolls, a perfect addition to any table.


Dinner Rolls

These warm, buttery rolls only take a little hands-on prep (the yeast does all the work), kids love to help shape them, and they fill the house with a delicious aroma.


1 ¼ cups warm water
1 tablespoon soft butter
1 egg
1 pound white bread mix
2 teaspoons instant dry yeast

Method of preparation

The good thing about making your own dinner rolls is that you can make them any size you like. Small dinner rolls in a variety of shapes, piled in a basket, look very inviting on a buffet spread.
Place all ingredients into the bread pan in the order listed, insert into the bread machine and close the lid
Program: Dough
Press: Start
Turn completed dough out onto a lightly floured surface. Knead for 1 minute and form into a neat shape. Cut into 12 or 15 even pieces according to the size you desire.
Roll the dough into 4 ½ inch long ropes and form into a scroll or a knot or form the dough into rounds.
Place onto a greased baking tray, spacing them 1 ¼ inch apart. Cover with a clean towel and leave in a warm place to rise for 30 minutes or until doubled in size.

Brush the tops with milk and sprinkle with poppy seeds or sesame seeds. Bake in a pre-heated oven at 400°F for 15 minutes or until golden. Remove to a wire rack to cool.

Cook's Notes

The rolls can be shaped in advance and frozen for up to 2 months. No need to defrost -- just add 2 hours to the second rise.
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