Holiday Dinner Rolls 2016 - WALKER STYLE

"I make these with "after-dinner turkey sandwiches" in mind - my family's favorite part of the day. So, I roll them out, cut with a large cookie cutter or drinking glass, dip in melted butter and fold in half, filing the cookie sheet. Raise to double size and bake until golden. Brush with butter & pile on the leftovers!"
photo by Boomette photo by Boomette
photo by Boomette
photo by CJAY8248 photo by CJAY8248
photo by PalatablePastime photo by PalatablePastime
Ready In:
2hrs 12mins




  • Use 1/2 c of the warm water to soften yeast. Sprinkle with a little bit of sugar to help the yeast work.
  • Combine all other wet ingredients in mixing bowl.
  • Add flour a cup at a time, along with softened yeast until dough is soft
  • Mix with dough hook. Dough will just barely stick to your fingers.
  • Remove from bowl and roll out the dough on floured surface. Cut with large, round cookie cutter, Dip in melted butter, fold over and place on lightly greased cookie sheet, just touching each other. Let rise until doubled.
  • Makes about 2 dozen.
  • Bake at 350 degrees for 12 minutes.
  • Remove from oven and brush tops with butter.
  • Cool on wire rack, if they last that long. Serve right out of the oven, if you can time it right!

Questions & Replies

Got a question? Share it with the community!


  1. These are terrific! I don't use a bread machine so I mixed them in my KitchenAid, let rise once then formed into rolls and let them raise again. I did add some dried minced onion to the second batch I made and it added a nice flavor. We didn't think these were too sweet ,just plain delicious.
  2. Nice and soft rolls and taste wonderful. The dough was kinda of sticky and bit hard to deal with though. Other than that, this is a keeper recipe. Update: these rolls stayed soft the next day and do not require warming which I love.
  3. This is a wonderful recipe. I used only 1/4 cup of sugar. It was perfect. The dough was the best. I didn't have to add more flour or water while it was in the machine. I frozen half of the rolls for later. They have a great taste and texture. So good with butter. Thanks Minnesota Wildflower :) Made for cookbook tag game
  4. These are excellent! I made these yesterday for dinner. When I had one today, it was still soft and fresh tasting. They couldn't be easier. I will be making these for Thanksgiving for sure! I did use white whole wheat flour for 2 of the 4 1/2 cups of all-purpose. Thanks for sharing this great recipe!
  5. Light, fluffy, delicious and SO easy! My mother, an avid baker, would have been proud of these rolls! The only change I made was to add a little buttermilk, to get the dough to hold together. Must have been a low-humidity day here. I wouldn't change a thing and will make these melt-in-your-mouth babies often.


  1. I made as written except I used King Arthur's white whole wheat flour and stevia instead of white sugar. I shaped 1-1/2 ounce portions of dough into rolls. They baked up very nice and tasty.



Find More Recipes