Total Time
2hrs 15mins
Prep 2 hrs
Cook 15 mins

I first made these in 2000. These are my favorite dinner rolls! I got the recipe out of a cookbook that famous country singers contributed to. This was sent in by Steve Wariner. You'll have no room for dinner after you start eating these! I make my rolls a bit bigger, so of course my yield is considerably less then recipe states.

Ingredients Nutrition


  1. Combine 2 cups flour and yeast in a large mixer bowl. Heat milk, honey, margarine and salt just until warm (115 to 120°F) and margarine is almost melted, stirring constantly. Add to flour mixture; add eggs.
  2. Beat at low speed of electric mixer for 30 seconds; scrape sides of bowl constantly. Beat for 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon.
  3. Turn dough out onto lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 mins). Shape into a ball. Place dough in a greased bowl, then turn it once. Cover dough and let rise in a warm place till double (about 1 hour). Punch dough down; divide in half. Cover again; let rest 10 minutes.
  4. Cut each dough half into 18 equal pieces. Roll into balls, and place in greased 2 1/2-inch muffin pans. Let rise until doubled (about 30 mins).
  5. Bake in a 375°F oven for 12 to 15 minutes. Remove from pan. Cool on a wire rack.
  6. Makes 36 rolls.
Most Helpful

I made this in my bread machine, but the bread is so amazing, I had to post a review. The dough came out BEAUTIFUL - gorgeous egg bread yellow, semi glossy, stretchy. Just beautiful. And then after baking (which did take a bit longer than 10 minutes), the rolls were amazing. Fluffy, sweet and delicious. Thank you for posting.

CraftScout November 27, 2009

I tried these rolls and they are wonderful . They are light and have a good taste. Everyone liked them. I took them to a church function.

Margaret G. April 20, 2014

We loved them, texture was great. Not as sweet and not as much honey flavor as we would have liked, but will definitely make them again!

chemE December 11, 2011