Dinner Rolls

Prep 30 min
Total 2 hr 15 min
Servings 15

This is the only recipe you'll ever need for Betty's classic from-scratch dinner rolls. Serve them with any meal for a warm, buttery bite. MORE+ LESS-

By Betty Crocker Kitchens

Updated September 20, 2016

Make with

Gold Medal Flour

Ingredients

3 1/2

to 3 3/4 cups Gold Medal™ all-purpose flour or bread flour

1/4

cup sugar

1/4

cup butter, softened

teaspoon salt

package regular active or fast-acting dry yeast (2 1/4 teaspoons)

1/2

cup very warm water (120°F to 130°F)

1/2

cup very warm milk (120°F to 130°F)

egg

Butter, melted, if desired

Steps

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1

In large bowl, stir 2 cups of the flour, the sugar, 1/4 cup butter, the salt and yeast until well mixed. Add warm water, warm milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/4 cup at a time, to make dough easy to handle.
2

Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when touched.
3

Grease bottom and sides of 13x9-inch pan with shortening or cooking spray.
4

Gently push fist into dough to deflate. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with melted butter. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled in size.
5

Heat oven to 375°F. Bake 12 to 15 minutes or until golden brown. Serve warm or cool.

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.
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.
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.