Easy Dinner Rolls

These were excellent! I thought the taste was wonderful and they looked beautiful. The dough was so easy to work with and rose just fine for me. I served these as part of my Thanksgiving meal and everyone commented on how light and fluffy these rolls were. Delicious!NOTE: I did knead the dough a bit before refrigerating it, even though the instructions didn't mention kneading.

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These rolls tasted very good when they were finally done, but the problem was that it took a lot longer for them to rise than was posted in the recipe book. We ended up having them for a "post-dinner" addition. I would recommend these rolls to others, but make sure you leave plenty of time for rising!

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I made these for Sunday dinner last night. Hubby went nuts for them. So easy and taste heavenly. Thank you Inez.

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I am always happy to try MizzNez's recipes. This is another practical and tasty one! Just a clarification for those of us who cannot buy "packages" of yeast. Rule of thumb is 1 teaspoon of yeast per one cup of flour.

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I made these rolls and they turned out wonderful, I served them at Christmas and everybody raved.

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These were so easy to make, the only way they'd be easier, is if you'd come and make them for me! lol. Really enjoyed them, my son couldn't stop eating them. Will make again for sure. Thank you!

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These rolls are truly the EASIEST things anyone will ever bake and they are deeeelicious! This is my first time baking and still they tasted like I've been doing it for years. I'm already thinking of what variations, I can do next time, like adding herb or cheese. :o)

*I did not chill the dough, I just let it rise at room temperature for 2 hours.
*I, also, used instant yeast with the warm water and it did not seem to affect the quality of the rolls.

Thanks you, MizzNezz!

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These were amazing for quick yeast rolls.....although I only had to cook them for 15 minutes... Great recipe..thanks Mizznezz

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Fantastic! I was skeptical as they were so easy to make, and I had tried a recipe or two before and not had them turn out but these were awesome. My husband and kids loved them too. I did cut the sugar in half, as I didn't want them too sweet, but other than that followed the recipe to a tee. Thanks for posting!

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My favorite roll recipe! I increase the recipe to make 60 rolls, and freeze about half of them before the second rise. I then let them thaw for a few hours, put in the oven, and have fresh rolls any time I want.

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Really easy. I left the dough under a towel for about an hour, then formed the dough-balls and let them rise another 30 min. or so. I didn't chill them in the fridge, or use the prescribed two hours, but they still came out so light and fluffy! Also, the recipe didn't mention it, but I used unsalted butter and had to add more salt to compensate for the lack.

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I was clueless as to how to make dinner rolls (I am a reeeally new cook), so I worried the whole time I was making them that I wasn't doing something right since the were so easy. BUT--they came out amazing, so I guess they really are just foolproof! On my trial run, I cut the sugar in half, thinking I wasn't looking for them to be very sweet. They were pretty darn good like that, but I decided to follow the recipe exactly when I was making them to take to my future in-laws on Christmas, and they were even better! (Not super sweet with the full sugar, they just had a little more character or something. I'll probably try somewhere in the middle next time.) I just can't believe how easy they were when I didn't know what I was doing and had heard so many stories about how hard bread can be. The family raved about them and my future nephew, who is a pretty picky eater, asked for a 2nd!! That's a huge compliment! :)

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I've made dough for pizza's etc., but never for dinner rolls and these were so easy. Loved the flavor and I could see why one reviewer used them to sliders, they have that sweet flavor that works well with spicy meat. Served them with Thanksgiving dinner and they were a bit hit. I let them rise for an hour but they didn't seem to be quite double when I put them in the oven. Next time, I'll maybe let the dough come up to room temp then get them into the pan and rise.

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This was the easiest dinner roll recipe that I have ever made. The dough firmed up in the fridge after chilling for 24 hours. I placed in a gallon size ziploc bag and it rose beautifully (slowly) in the fridge. I made 24 rolls which was large enough to fit into a 9 X 13 inch pan. I let it rise for 2 hours and it was fluffy, full, and rose beautifully. My guest enjoyed it!

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I made this for Thanksgiving. This recipe was so easy and very tasty. (I am a beginner at roll making) It took longer than the hour to double in size partly due to the environment was not warm enough. It was 72F in the house. When I brought the pan over nearer to the stove 85F, they began to rise. Although mine were not as pretty as the picture by Zusie-Q (I need practice making smooth round balls), it did not detract from the incredible taste. Thanks MizzNezz for sharing this recipe. I will make this again. Already put it in my recipe box.

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These were wonderful! Nice and sweet and pillowy soft! These will definitely be my go-to dinner roll recipe. I only let them chill for one hour since i was short on time, and they rose beautifully!

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Made these for Easter and all of them were eaten. Rave Reviews!

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Amazing. Took me awhile to find a good roll recipe on here, and yours was one of them. Will post a pic of mine I made. Had them for breakfast with some eggs and homemade gravy...yummy...Thank you so much for sharing.

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easy and wonderful. Family ask me to bring to there dinner parties.

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I was skeptical of these no-knead rolls, but in the interest of time I gave it a shot. So GLAD I did. These were delicious! I only used 1/3 cup of sugar - some of my guests thought they were a little sweet, some thought they were fine, so I guess it's a personal preference. Honestly, these are easy enough to make frequently - no fuss, no sticky mess - definitely a keeper!

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