Clock Icon
20 min Prep
2 hr 55 min Total
Pie Iconb
15 Servings


You can update your privacy settings to enable this content. Please enable all cookies to use this feature.

Mmm! Homemade dinner rolls! What could be better?

Ingredient List
  • Small check mark in a circle icon1 cup water
  • Small check mark in a circle icon2 tablespoons butter or margarine, softened
  • Small check mark in a circle icon1 egg
  • Small check mark in a circle icon3 1/4 cups Gold Medal™ Better for Bread™ flour
  • Small check mark in a circle icon1/4 cup sugar
  • Small check mark in a circle icon1 teaspoon salt
  • Small check mark in a circle icon3 teaspoons bread machine or active dry yeast
  • Small check mark in a circle icon Butter or margarine, melted, if desired
  1. Measure carefully, placing all ingredients except melted butter in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycle.
  2. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
  3. Grease large cookie sheet with shortening. Divide dough into 15 equal pieces. Shape each piece into a ball. Place 2 inches apart on cookie sheet. Cover and let rise in warm place 30 to 40 minutes or until double. (Dough is ready if indentation remains when touched.)
  4. Heat oven to 375°F. Bake 12 to 15 minutes or until golden brown. Brush tops with melted butter. Serve warm, or cool on wire rack.
  • If you like rolls that are golden brown on top but have soft sides, place the rolls close together on the cookie sheet so they will rise and bake together.
  • After you have shaped the dough into rolls and placed them on the cookie sheet, cover with plastic wrap. You can refrigerate them 4 hours up to 48 hours. Before baking, remove rolls from the refrigerator and remove plastic wrap. Cover with kitchen towel and let rise in a warm place about 2 hours or until double. Bake the rolls as directed.