We love dinner rolls. Absolutely love them. It’s no surprise that one batch of dinner rolls just doesn’t always cut it. This is where my big batch dinner rolls come in. This recipe makes 30 of the best, most fluffiest dinner rolls. It’s enough to fill a half size sheet pan. Whether you are serving them as a side along with Baked Beans, Coleslaw or Cauliflower Pea Salad or making sliders, this recipe is perfect for almost any meal.
Making Big Batch Dinner Rolls
To make these Big Batch Dinner Rolls, start by proofing the yeast in warm milk/water and sugar. I like to do this right in my stand mixer. Once your mixture is nice and foamy, add softened butter, eggs and half of your flour. Mix for about 2 minutes and then while the mixer is running, add more flour until the dough pulls away from the sides of the bowl. You may or may not need all of the remaining flour or you may need a little extra. The dough should be slightly sticky, but still pull away from the sides of your mixing bowl.
Once the dough reaches the desired texture, transfer to a large oiled or buttered bowl, cover with plastic wrap or a towel and allow to double in size for about 1 hour. Once doubled, divide your dough into 6 even pieces and then each piece into 5. You should end up with 30 pieces of dough. Place 5 rows of 6 onto your sheet pan, cover and allow to rise for another 45 minutes to an hour or until very puffy.
Baking
Preheat your oven to 375° and bake for 20-25 minutes or until tops are nice and golden. Butter the tops once finished. Serve warm!
These Big Batch Dinner Rolls can be made in advance. You can make the dough and freeze it after it’s first rise. Then just remove it from the freeze the day you want to make them and allow to come to room temperature before placing it in your sheet pan to rise the final time.
You can also potion the dough on your sheet pan after the first rise and then refrigerate the entire pan of uncooked rolls. Simply remove it from the fridge to come to room temperature and rise before baking.
If you love dinner rolls, try some of these amazing bread recipes!
The Easiest French Bread Recipe
Sweet and Soft Homemade Dinner Rolls
Banana Bread with Chocolate Chips and Sunflower Butter
Big Batch Dinner Rolls
Ingredients
- 1/2 cup warm water 110°
- 1 1/2 cups warm milk 110°
- 2 1/4 oz packets of active dry yeast 4.5 tsp or 1/2 oz or 14g
- 1/3 cup sugar
- 2 eggs
- 1 1/2 tsp salt
- 12 TBSP butter softened
- 5-6 cups bread flour/all-purpose flour blend
Instructions
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Start by proofing the yeast in warm milk/water and sugar. I like to do this right in my stand mixer. Once your mixture is nice and foamy, add softened butter, eggs, salt and half of your flour. Mix for about 2 minutes and then while the mixer is running, add more flour until the dough pulls away from the sides of the bowl. You may or may not need all of the remaining flour or you may need a little extra.
-
The dough should be slightly sticky, but still pull away from the sides of your mixing bowl. Once the dough reaches the desired texture, transfer to a large oiled or buttered bowl, cover with plastic wrap or a towel and allow to double in size for about 1 hour.
-
Once doubled, divide your dough into 6 even pieces and then each piece into 5. You should end up with 30 pieces of dough. Place 5 rows of 6 onto your sheet pan, cover and allow to rise for another 45 minutes to an hour or until very puffy.
-
Preheat your oven to 375° and bake for 20-25 minutes or until tops are nice and golden. Butter the tops once finished. Serve warm!
Recipe Notes
You can choose to use 100% all-purpose or 100% bread, but I really like to blend the two when making dinner rolls. Sometimes it’s 50/50 and sometimes it’s more 60/40. I recommend playing around with the ratios to find out what you like.
