Warm & Buttery Dinner Rolls

These cloverleaf rolls are spiced up with cheddar cheese, Dijon-style mustard, and cornmeal. Serve them with our easy Roasted Red Pepper Butter.

Pass these tender rolls around the table with seasoned butter.

Chef Scott Peacock's no-knead, light-as-air yeast rolls are buttery brown on the outside and tender inside.

Although they look like classic cinnamon rolls, this savory version is filled with shredded cheddar cheese, chopped onion, and fresh chives.

Invented at the Parker House Hotel in Boston, these buttery rolls are known for their folded shape. Serve them with jam for breakfast or herb butter for dinner.

These spiral rolls start with refrigerated pizza dough plus a yummy filling that includes spinach, basil, and feta cheese.

Roll up wedges of the cottage cheese-and-rosemary dough into butterhorns.

These rectangular cornmeal rolls conform to your schedule -- the dough rises in the refrigerator for up to 24 hours. In the oven, the strips of dough bake together so you pull them apart to serve.

These tender, old-fashioned dinner rolls have been a favorite with Better Homes and Gardens readers since the 1930s. Mashed potatoes may be the special ingredient, but the butter-brushed tops are also part of the charm.

These bite-size rolls will give you the satisfaction of serving fresh-baked rolls without tipping the scale. Each roll contains just 60 calories and 11 grams of carbohydrate, even with the Parmesan cheese.

Instant potatoes contribute richness and texture to savory buttermilk-sage dinner rolls. If you like, brush them with egg white or milk and top with fresh sage leaves.

Stir pesto into the dough and discover a hearty garden roll that's bursting with fresh basil flavor. The sprinkling of shredded Parmesan on top gets toasty while baking.

Wild rice adds a nice nuttiness to these rolls, but the real charm here is the flower shape. Tie each strip of dough into a knot and tuck in the ends to form a showy rosette.

Fix up a package of purchased Hawaiian sweet rolls with a topper of garlic cloves, braised in wine and broth, plus shredded Fontina cheese.