Dinner Rolls

Tips from the Betty Crocker Kitchens

• tip 1
  To make ahead, after placing rolls in pan, cover tightly with foil and refrigerate from 4 to 24 hours. Before baking, remove from refrigerator; remove foil and cover loosely with plastic wrap. Let rise in warm place about 2 hours or until doubled in size. If some rising has occurred in the refrigerator, rising time may be less than 2 hours. Bake as directed.
• tip 2
  Grease 24 regular-size muffin cups with shortening or cooking spray. Make dough as directed in recipe—except after pushing fist into dough, divide dough into 72 equal pieces. (To divide, cut dough in half, then continue cutting pieces in half until there are 72 pieces.) Shape each piece into a ball. Place 3 balls in each muffin cup. Brush with melted butter. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled in size. Bake as directed. Makes 24 rolls.
• tip 3
  Grease cookie sheet with shortening or cooking spray. Make dough as directed in recipe—except after pushing fist into dough, cut dough in half. On floured surface, roll each half into 12-inch circle. Spread with softened butter. Cut each circle into 16 wedges. Starting with rounded edge, roll up each wedge. Place rolls, point side down on cookie sheet and curve slightly. Brush with melted butter. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled in size. Bake as directed. Makes 32 rolls.