Mom’s Dinner Rolls Recipe

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Last updated on November 21st, 2024 at 04:37 pm

I did not really know what the classic dinner rolls looked like for a while. Because we always had these rolls my mom would make that are kind of tied knots of dough. Almost like a combo dinner roll and garlic knot. Minus the garlic. But this is definitely the best dinner rolls recipe.

I reached out to my mom to ask about the rolls, how she came about the recipe, and all of its detailed history.

It all started with a recipe she found in a Better Homes and Gardens cookbook. That original recipe was for orange bowknots and you can find a version of it on the Better Homes and Gardens site. Mom appreciated that they were a sweeter roll, but she often left out the orange and most of the time left out the cardamom – which the recipe I linked to doesn’t even reference.

Comparing the version currently on their site, to my mom’s notes on how she changed and adapted the recipe over the years, to the final recipe that she passed on to me, it is clear that recipes change and adapt all of the time. For one, mom’s version is basically a double-batch of the original. Because we really liked these rolls growing up.

They always disappeared soon after being baked. The rolls were so pillowy-soft and delicious that I would grab one from the counter as I rolled through the kitchen and eat it plain as a snack.

Dinner Rolls Process

So, let’s get into the nitty gritty details on how to actually make these rolls. I have a few photo series showing the different stages and what to expect.

To make the dough, begin by combining all of the wet ingredients with all of the dry ones except flour (photo 1). Then mix in the flour until it comes together in the right consistency (photo 2). Once the dough is together, knead it, form it into a ball, and move it to a greased bowl (photo 3). Loosely cover it so that it can rise. The dough rises for a little over an hour until it has at least doubled (photo 4). Rise time will depend upon how warm your kitchen is.

When the dough has doubled, you are ready to move on to forming the rolls. Roll it out onto a lightly floured surface and then cut it into 1 inch thick strips that are 6 to 7 inches long.

For tying the rolls, think about tying your shoes, just without a bow. Take a strip of dough and hold one edge in each hand about 1/2 inch from the edge (photo 1). Use your right hand to wrap the dough around the strip in your left hand (photos 2 & 3). Push the dough through the hole you’ve created by turning and wrapping (photo 4). Pull the dough the rest of the way through the hole (photo 5). Adjust both ends of the roll until you’re satisfied with its look (photo 6) before placing it on the pan for the second rise.

With the rolls all tied, place them on your baking sheet with a few inches between each one. I usually fit 6 rolls on a 9″ by 13″ sheet. Let them rest 15 to 20 minutes for the second rise. Then they’re ready to bake in the oven until that perfect golden-brown.

Pairs Well With…

These are amazing when eaten plain. But they also complement a lot of other dishes well. I especially love these rolls with soup. They easily soak up any soup, sauce, or dressing. Trust me, you’ll end up with clean plates after any meal you make along with this dinner rolls recipe.

• Ham and Dill Potato Cream Cheese Soup – My personal favorite recommended pairing
• Rodda Family Christmas Lasagna
• Thanksgiving sage-roasted turkey and simple turkey gravy

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