Good Eats Dinner Rolls

"Soft, tender, melt-in-your-mouth dinner rolls. The directions are for a 'round' dinner roll OR a butter flake roll. A Good Eats search for AB's 'Roll Call' episode will offer info on making these into Parker House Rolls."
photo by kstrating photo by kstrating
photo by kstrating
Ready In:
2hrs 8mins
12 rolls




  • Place the milk, sugar, yeast, flour, egg yolks, and salt in the bowl of a stand mixer fitted with the paddle attachment. Combine on low speed for 1 minute. Change the paddle attachment to the dough hook and rest the dough for 10 to 15 minutes.
  • Add 2 ounces of the butter and mix on low speed. Increase the speed to medium and mix until the dough pulls away from the sides of the bowl and you are able to gently pull a golf ball size piece of the dough into a thin sheet that light will pass through, about 8 minutes.
  • Turn the dough out onto a lightly floured work surface and roll and shape with your hands to form a large ball. Return the dough to the bowl, cover with plastic wrap, and set aside in a warm, dry place to rise until doubled in size, about 1 hour.
  • Remove the dough from the bowl and 'work' into a tube shape about 18 inches long. Cut tube in half, and those halves into half. Cut each piece into 3 pieces. Gently flatten each piece into a disk shape and pull the edges to the center, pinching them together. Gently roll these into 12 balls and place on a sheet pan. Cover, loosely, with plastic wrap and let rise until double in size (about 30 - 40 minutes).
  • At about the 20 minute mark, preheat oven to 400 degrees F.
  • Remove the plastic wrap and bake 8 - 10 minutes, until internal temperature is 200 degrees. Brush tops with remaining 1/2 ounce of butter.
  • OR.
  • Roll dough, after first rise, into a 12 by 12-inch square, about 1/2-inch thick. Melt the remaining 1/2 ounce butter and brush onto the top of the dough.
  • Use a pizza cutter to cut the dough into 12 (12 by 1-inch) strips. Stack the strips into 2 stacks of 6 strips each. Lay the stacks on their sides and cut each stack into 6 (2-inch) wide pieces. Lay each piece on its side into a prepared muffin tin cup. Cover with plastic wrap and set aside in a warm, dry place to rise until doubled in size, 30 to 40 minutes.
  • Preheat the oven to 400 degrees F.
  • Remove the plastic wrap and bake until the rolls reach an internal temperature of 200 degrees F, 8 to 10 minutes. Rotate the pan halfway through baking.
  • Remove the muffin tin to a cooling rack and cool for 2 to 3 minutes before serving.
  • Prep Time includes the risings.

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DH of 32 years & I are (most of the time) empty nesters, with 2 DD & 2 DS (ages 29, 27, & twins 23). Have lived in the Sioux Falls, SD area since 1984. As the oldest daughter of a working mom, having to get supper started was the beginning of my love of cooking. Learning & experimenting with what to "throw in" is half the fun, and anyone who says they can't cook is really saying they don't have the patience or interest (IMHO)! ;-) Using fresh produce from the garden is absolutely my favorite thing to do - winter in South Dakota can get loooong with "cardboard" produce from the grocer. Having grown up in the service, we were exposed to lots of different cultural foods. With a mom who also loved to cook, variety & trying new foods was a true treat! DD (grrrl genius) joined RecipeZaar at the same time I did, and she'd like me to get *all* my recipes uploaded and use the site, rather than my sending paper copies. We'll see how quickly I accomplish that !
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