Mama’s Best Dinner Rolls

These are not the easiest rolls to make but these are probably my favorite rolls by far. They remind me of when we would go the Ryan’s and eat many, many years ago. When you pair these with the Whipped Honey Butter and Cinnamon Butter you have a match made in heaven.

There have been many times in the past that I had requests from neighbors to make batches of these for their Thanksgiving dinners. I always tried to make more than enough but somehow we never end up with any leftover rolls.

I probably wouldn’t try this out for the first time if things are rushed because these take a bit of time to make but they are so worth it. I also use my stand mixer to make these but they would probably be just fine with a hand mixer or by hand. These could be made ahead of time and then frozen until ready to bake.

Mama’s Best Dinner Rolls

Mama’s Best Dinner Rolls


  • 2 c. warm water
  • 2 T. yeast
  • 2/3 c. powdered milk or buttermilk
  • 1/4 c. sugar or honey
  • 2 t. salt
  • 1/3 c. butter, melted and cooled slightly
  • 1 egg
  • 5-6 c. all-purpose flour
  • additional stick of butter, melted


Combine the warm water and yeast in a small bowl, let sit for 5-10 minutes until bubbly.

In the mixer bowl add the powdered milk, sugar, salt, butter, egg, and 2 c. flour. Mix about 2 minutes on LOW until everything is moistened.

Add in the yeast and mix on MEDIUM for about 2 minutes.

On LOW, add in 2 cups flour.

When everything is moistened change to MEDIUM and mix for about 2 minutes.

You may find that the dough is getting too stiff after this and you may need to mix in the additional flour by hand.

Add in the remaining flour 1/2 cup at a time until the dough forms a nice ball and is not sticky. You might not need all of the flour.

Grease a large bowl with nonstick spray, butter, or oil and place the dough ball in the bowl.

Gently turn the dough over to coat all sides of the dough and then cover with plastic wrap or a towel.

Set in a warm place to rise for 45 minutes to an hour.

After the 1st rise:

Grease a large baking pan.

After the dough has risen you need to scrape it out onto a floured surface.

Divide it into two equal parts and gently flour all sides.

Gently roll or pat one part into an 8×12 rectangle, about 1/4 inch thick. It doesn’t have to be precise just close to this.

Brush the rectangle with melted butter.

Use a pizza cutter (or a sharp knife) to cut the dough in half (about 4 inches wide)  and then cut it into 2-inch wide strips so you end up with 12 strips.

Roll up each piece of dough, butter side in, and then place seam-side down in your greased pan. Try to keep all of the rolls facing the same way too.

Repeat with the other half of the dough.

Cover with a towel or plastic wrap and set in a warm place to rise until double for about 1-1 1/2 hours.

After the 2nd rise:

Preheat oven to 350.

Bake the rolls for 20-25 minutes or until golden brown.

Brush with butter.



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