Warm & Buttery Dinner Rolls
Cheddar Corn Rolls
These cloverleaf rolls are spiced up with cheddar cheese, Dijon-style mustard, and cornmeal. Serve them with our easy Roasted Red Pepper Butter.
Pull-Apart Dinner Rolls
Pass these tender rolls around the table with seasoned butter.
Classic Dinner Rolls
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.
Parker House Rolls
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.
Easy Florentine Rolls
These spiral rolls start with refrigerated pizza dough plus a yummy filling that includes spinach, basil, and feta cheese.
Rosemary Satin Dinner Rolls
Roll up wedges of the cottage cheese-and-rosemary dough into butterhorns.
Pull-Apart Cornmeal Dinner Rolls
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.
Baby Dinner Rolls
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.
Sage Potato Rolls
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 Rosettes
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.
Cheesy Garlic Rolls
Fix up a package of purchased Hawaiian sweet rolls with a topper of garlic cloves, braised in wine and broth, plus shredded Fontina cheese.