Dinner Rolls, Five Ways

Dinner Rolls, Five Ways Recipe
Becky Luigart-Stayner
One dough recipe yields five roll variations. To freeze rolls, bake, cool completely, wrap in heavy-duty foil, and freeze. Thaw and reheat (still wrapped) at 350° for 12 minutes or until warm. Heat the milk in the microwave or on the stovetop; if it's too hot, let it cool to no warmer than 110° so your dough will rise nicely.


16 servings (serving size: 1 roll)

Recipe from

Cooking Light

Nutritional Information

Calories 151
Caloriesfromfat 13 %
Fat 2.1 g
Satfat 1.1 g
Monofat 0.5 g
Polyfat 0.2 g
Protein 5.4 g
Carbohydrate 27 g
Fiber 0.9 g
Cholesterol 18 mg
Iron 1.7 mg
Sodium 187 mg
Calcium 69 mg


2 teaspoons sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 (12-ounce) can evaporated fat-free milk, warmed (100° to 110°)
4 cups all-purpose flour, divided
1 large egg, lightly beaten
1 teaspoon salt
Cooking spray
1 teaspoon cornmeal
2 tablespoons butter, melted and cooled
Poppy seeds (optional)


Dissolve sugar and yeast in warm milk in a large bowl; let stand 5 minutes.

Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour and egg to milk mixture, stirring until smooth; cover and let stand 15 minutes.

Add 3/4 cup flour and salt; stir until a soft dough forms. Turn the dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands (dough will feel tacky).

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 40 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, the dough has risen enough.) Punch dough down; cover and let rest for 5 minutes.

Divide dough into 16 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), shape each portion into desired form (see "Shaping Options"). Place shaped dough portions on each of 2 baking sheets lightly sprinkled with 1/2 teaspoon cornmeal. Lightly coat shaped dough portions with cooking spray; cover with plastic wrap. Let rise in a warm place (85°), free from drafts, 20 minutes or until doubled in size.

Preheat oven to 400°.

Gently brush dough portions with butter; sprinkle with poppy seeds, if desired. Place 1 baking sheet on bottom oven rack and 1 baking sheet on middle oven rack. Bake at 400° for 10 minutes; rotate baking sheets. Bake an additional 10 minutes or until lightly browned on top and hollow-sounding when tapped on bottom. Place on wire racks. Serve warm, or cool completely on wire racks.