Classic Dinner Rolls

Recipe Rating:
 2 Ratings
Serves: 6
Prep Time:
Cook Time:
Cooking Method: Bake


2 to 2 1/2 c all purpose flour
2 Tbsp sugar
1 envelope rapid rise yeast
1/2 tsp salt
1/2 c milk
1/4 c water
2 Tbsp butter

The Cook

Jeanne Benavidez Recipe
Full Flavored
Odessa, TX (pop. 99,940)
Member Since Oct 2010
Jeanne's notes for this recipe:
I found this recipe that I had written down some years back. I like to make it because it is an easy bread recipe and I love hot dinner rolls.
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In a large bowl, combine 3/4 cup flour, un-dissolved yeast and salt. Mix well.
In a smsall sauce pan, heat milk, water and butter until very warm (120 to 130 F)
Add the warm liquid into the flour mixture. Beat 2 minutes at medium speed of an electric mixer, scraping the bowl occasionally.
Add 1/4 cup flour and beat 2 more minutes. Stir in enough of the remaining flour to make soft dough.
Knead on a lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover and let rest 10 to 15 minutes.
Divide dough into 12 equal portions and shape into balls.
Place in a greased muffin pan.
Cover and let rise in a warm, draft-free place until doubled in size, about 30 minutes.
Bake at 375 F for 20 minutes or until done.
Remove from pan and brush with additionl melted butter, if desired. Serve warm.

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user Jeanne Benavidez jeanneben - Nov 7, 2011
Jeanne Benavidez [jeanneben] has shared this recipe with discussion groups:
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user Cin Straw's Kitchen NanatomyGrandsismyPassion - Nov 7, 2011
yummm, love me some good rolls
user Janet VanDerlinden TexasJanet - Nov 10, 2011
Hello Jeanne, do these rolls taste anything like Spring Creek BBQ's rolls. My husband loves those rolls and I would love to find a recipe for them. Yours looks great and just like them to me. Let me know. Thanks a bunch! =D
user Jeanne Benavidez jeanneben - Nov 10, 2011
Janet, I'm not sure....I don't think I have ever had any of their rolls. I do know that these are very good, though. There are never any left. You are welcome.
user Janet VanDerlinden TexasJanet - Nov 11, 2011
Thanks Jeanne!

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