Big Batch Quick Dinner Rolls
Big Batch Quick Dinner Rolls

Big Batch Quick Dinner Rolls

Recipe by MaryJane Robbins
467 Reviews 4.5 out of 5 stars
Bake it Easy: Holiday

These big, soft, and tender dinner rolls are perennial favorites at the holiday table and, in many houses, all year round. Make a batch of quick dinner rolls for cookouts, bake sales, community dinners, or Sunday suppers — this recipe yields enough that you'll still have plenty of leftovers for the week. See details on freezing unbaked dough and adding another layer of flavor, like the cheese and pizza seasoning pictured, in the "tips" below.

From festive cookies to party-worthy desserts, bake it easy this winter with our collection of 12 simple-yet-spectacular recipes.

Prep
25 mins
Bake
20 to 25 mins
Total
1 hr 35 mins
Yield
24 large dinner rolls
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Big Batch Quick Dinner Rolls - select to zoom
Big Batch Quick Dinner Rolls - select to zoom
Big Batch Quick Dinner Rolls - select to zoom
Big Batch Quick Dinner Rolls - select to zoom

Instructions

Prevent your screen from going dark as you follow along.

  1. In a large bowl or the bowl of your stand mixer, combine the water, milk, butter, sugar, salt, and yeast. Stir well and let sit for 6 to 8 minutes, or until you see the yeast begin to foam.

  2. Add 5 cups (600g) of flour and mix by hand or with the flat beater attachment until the dough forms a rough, shaggy mass. The dough will not form a ball at this point — it will be just shy of coming together.

  3. Add flour, 1/2 cup at a time, and mix with a spatula or the dough hook until a smooth ball begins to form. Knead by hand for about 10 minutes, or by machine for 4 to 5 minutes, until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch.

  4. Transfer the dough to a lightly greased bowl, then turn so that the dough is lightly greased. Cover with plastic wrap or a shower cap and let rise for 20 minutes at room temperature, or until the dough is full and puffy.

  5. On a clean work surface, gently deflate the dough and pat out to a rough rectangle about 8" by 12". Cut the dough into 4 long strips, then cut each strip into 6 portions for a total of 24 dough balls. Working with lightly greased hands, shape each ball into a tight round by using your cupped hands to roll the dough against the work surface. Lightly sprinkle flour, as necessary, to prevent sticking.

  6. Place the shaped rolls in any of the following pans, well-greased or lined with parchment: one half-sheet pan or 2 quarter-sheet pans; two 9" x 13" pans; four 8" or 9" round baking pans; or a combination of any. (See "tips," below for details on baking your rolls on a bed of grated cheese.)

  7. After the rolls are in the pans, cover and let rise at room temperature for another 20 to 25 minutes, or until well rounded and full looking. If you are baking now, preheat the oven to 350°F. (See "tips," below for instructions on freezing unbaked buns.)

  8. Bake for 20 to 25 minutes, or until the quick dinner rolls are golden brown and an internal thermometer reads 190°F. For added flavor and a satiny-soft finish, brush the baked rolls with melted butter. Serve warm. Store leftovers in an airtight container and room temperature for up to 3 days.

Tips from our Bakers

  • To make cheese-crusted rolls: Sprinkle 1 cup (95g) shredded Parmesan cheese over a lightly greased 13" x 18" rimmed baking sheet (half-sheet pan), then place the 2 dozen shaped rolls on top of the cheese (step 6), cover, and let rise until well rounded and full looking, 20 to 25 minutes. Bake as directed on the lowest rack of the oven, preferably on a pizza steel or stone for crispiest bottoms. In a small bowl, combine 4 tablespoons (57g) melted unsalted butter and 1 tablespoon of your favorite seasoning. Brush this mixture over the top of the warm, baked rolls and sprinkle with additional Parmesan cheese.

  • To add garlic flavor: Use 3 tablespoons (37g) garlic oil in place of the butter in the dough, and brush warm, baked rolls with 1/4 cup (50g) garlic oil plus 1 tablespoon pizza seasoning. If you'd like, sprinkle Parmesan cheese on the bottom of pan and on top of the baked rolls as instructed in the tip directly above.

  • To freeze unbaked quick dinner rolls: Allow the shaped rolls to rise at room temperature for 10 minutes (step 7). Then, wrap airtight and freeze for up to 1 month. To bake, thaw the rolls overnight in the fridge, then unwrap and bake as directed.

  • Yes, you read that yeast amount correctly. This is a quick rise recipe, hence the higher amount of yeast.

  • This recipe as written makes 2 dozen large, fist-sized rolls. To make smaller quick dinner rolls, simply divide the dough into a greater number of pieces initially (step 5).

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