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Big Batch Dinner Rolls

Servings 30 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

  1. 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.

  2. 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.
  3. 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.

  4. 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.