Homemade Dinner Rolls for the Holidays

“These rolls are relatively easy to make with no bread machine required. They never fail to make huge, tall, soft, fluffy, and buttery rolls.” – Cindy

“I make this every time there is a gathering of any sort. They are fast to make and so yummy that it’s hard to eat just one.” – Charity

“Easy dinner rolls. Everyone loves hot, fresh bread. This is an easy recipe that my family loves.” – Christine

“My mother made these wonderful yeast rolls for every occasion — sometimes Sunday dinner was all the occasion she needed! They really are easy to make (easier than they sound!). They can be made a day ahead, and left in the fridge until you’re ready to prepare and bake them. The smell of yeast bread baking has to be one of the most comforting aromas on earth!” – Janice

“These taste just like the dinner rolls at the Texas Roadhouse Restaurant. They are an awesome dinner roll.” – Kathleen

“Soft buttery and fluffy these bread machine dinner rolls are melt-in-your-mouth good. These rolls are the perfect compliment to any meal.” – Debbie

“My Gi-Ma would make these during the holidays. We all loved them. One year, well a few years, there would be fights over them… lol.” – Kadijah

“This recipe was taught to me by an elderly woman who learned it from her grandmother. I modified to utilize the bread machine for the dough process.” – Kristin

“A traditional sweet yeast dinner roll recipe. It takes quite a while to make these. Not fast or easy. It is an amazing, versatile dough. This recipe can be used for dinner rolls, fruit and/or cinnamon tea rings, stollen, cinnamon and pecan rolls, coffee cakes, cinnamon twists, monkey bread, filled coffee braids, kolacky, cinnamon frosted soft pretzels, and more.” – Kathie

“This is such a wonderful, soft, and fluffy dinner roll. With the butter and olive oil brushed on before baking, you won’t need to butter them. But you can never have too much butter!” – Mary

“I’ve been making this recipe for 23 years, ever since my mother-in-law gave it to me, and she’s been making it for decades longer. I’ve not found one the family likes better.” – Melody

“These are the best rolls, they melt in your mouth! They take a little time but are so worth it!” – Nancy

“This is a recipe I got from my Grandma Statom. It’s very easy even if you are a beginner in making rolls.” – Dorene

“This can be made into bread or rolls, and is really only 60 minutes from the time you start mixing to the time they come out of the oven!” – Beth

“I would like to add a special note of thanks to Bonnie Beck. When I joined this site I started a discussion group about yeast rolls. I was having terrible trouble and she actually tested the recipe for me gave me valuable links and really helped me make this recipe come to fruition. I am also thankful that I was able to do it because, for my husband and his family, it was a really big deal. It is definitely worth the time and effort!” – Marion

“I once entered these in a Pillsbury baking contest. When I went back, I was hoping for a Blue Ribbon. I saw the one that won blue, and it was not mine. I was so disappointed! Then my son said, Mom, yours are over here with a purple ribbon. Perplexed, I read Best of Class. I had won over all of the bread types. They have been on every special event table since.” – Kathy

“This was my mother’s best recipe and we love it beyond description. Soft, tender, high and luscious. It is worth the overnight rise, as it must rise slowly to be so light. Grandma Lee would be happy to share it.” – JoEllen