Lorilyn's Dinner Roll Dough

"I've been making this dough for about 15 years by memory & I just recently came across what I'm pretty sure was the original written recipe. Turns out my memory isn't as good as the dough I've been making is. So now I'm posting my often used & requested recipe before I forget it. I use it for basic dinner rolls, sweet rolls, cinnamon rolls, savory breakfast pinwheels or for my taco ring. I don't usually measure the flour, but the noted amount is within about 1/2 cup more or less. Prep time includes rising time."
photo by Proud Veterans wife photo by Proud Veterans wife
photo by Proud Veterans wife
photo by looneytunesfan photo by looneytunesfan
photo by NorthwestGal photo by NorthwestGal
photo by diner524 photo by diner524
photo by diner524 photo by diner524
Ready In:
1hr 12mins
24-28 rolls




  • In heavy duty mixer bowl (fitted with dough hook attachment), stir together yeast & 2 cups of flour.
  • In small saucepan over med-high heat, combine salt, sugar, milk & shortening.
  • Stir with wooden spoon until shortening is nearly melted & just has a couple tiny, pea-sized lumps floating around (approx 120 degrees on candy thermometer).
  • Pour hot mixture into mixer bowl with yeast & flour, add both eggs & begin mixing on low to medium speed til mixture is all wet.
  • Begin slowly adding spoonfuls of flour & mixing until dough forms into ball around the dough hook & bottom of mixer bowl is no longer sticky with wet dough. Ball of dough will be slightly smooth & spring back when touched with fingertip.
  • Remove dough from hook & bowl & form into ball with hands. Spray inside of bowl with non-stick cooking spray & then drop dough ball into bowl with the smooth side down. Then turn ball over so the seam side is now down. (This greases top & bottom of ball).
  • Cover mixer bowl with it's lid,a towel or foil & place in warm area to rise for about an hour. Dough will be about double the starting size in an hour.
  • When risen, use fist to "punch" dough down in center. Then remove from bowl & divide into two balls. Place both on lightly floured surface & cover loosely with foil. Let rest 10 minutes.
  • Roll out one ball at a time into large circle about 1/2 inch or less in thickness.
  • Use pizza cutter to slice dough like a pizza into about 12 or so triangles. Roll each triangle up starting at large end & ending with the "tail" end. Place 2 inches apart on ungreased baking sheet with tail on bottom.
  • Cover & let rise for another 15-20 minutes.
  • Bake at 350 degrees for about 12 minutes (depending on oven being used & personal preference. I only bake ours 9-10 minutes because we like them light in color & a litte squishy in the middle).
  • One ball makes about a dozen or more rolls & therefore I will quite often make one batch for dinner & freeze one of the balls. To freeze for later, instead of rolling out the dough ball wrap it in foil & then place in sealed ziplock freezer baggie. Freeze immediately. To use, thaw in fridge for approximately 8 hours or 3-5 hours on counter. When pliable, roll out & cut into wedges to roll & bake.

Questions & Replies

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  1. TLu1089
    Delicious and easy, a perfect combination in my book! I froze half and am looking forward to how they come out. I have to go to bed so I can quit eating them....................
  2. Snow Queen
    These rolls are wonderful. I am an avid bread baker, always tweaking the recipe; however, these are perfect as is and my new favorite! They make great little sandwiches with leftover holiday turkey or ham, yum.
  3. QueenBee49444
    I made these rolls before but I don't think I ever did a review. They are easy and delicious. Today, I made this recipe & used half for crust for veggie pizza. Not only did it work but I think it's my best veggie pizza ever. Thanks for posting the recipe Tink! Made and enjoyed for Jenna's going away party today.
  4. looneytunesfan
    This was my first attempt at making homemade bread/rolls. It took a little bit of time but I think one of these days I will get the hang of it. They tasted great tho.
  5. NorthwestGal
    I have been wanting to make these rolls for some time now. I'm so glad I finally did. They are easy to prepare, and they are very tasty fresh out of the oven. I did as stated in step #13 and split the dough in half and froze one half of the dough (to have fresh rolls at another time). So I made a dozen rolls for tonight's dinner. And they are all gone, there isn't a single one to snack on later! They are that good. I can hardly wait for the next dozen! Made for Summer Spectacular 2009.


Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then Food.com I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.
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