Big Batch Quick Dinner Rolls

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Yield: 24 rolls

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Soft, tender and warm dinner rolls are perennial favorites at the holiday table, or in our house, year round. We make this big batch of rolls for cookouts, bake sales, community dinners and Sunday dinners (with plenty of leftovers for the week).
The recipe will yield 4 pans of 6 rolls each, so you can bake what you need and freeze the rest if desired.

Big Batch Quick Dinner Rolls

star rating (84) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 24 rolls
Published: 09/22/2011


  • 1/2 cup lukewarm water
  • 2 cups warm milk ( 100 - 110°F)
  • 3 tablespoons butter
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 2 1/2 tablespoons yeast, instant preferred
  • 6 to 7 cups King Arthur Unbleached All-Purpose Flour


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

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

3) Add flour, 1/2 cup at a time and blend with 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) Lightly spray your work bowl with cooking spray and place the dough in the bowl. Spritz the top of the dough with spray as well and cover lightly with plastic wrap or a shower cap. Let rise for 20 minutes at room temperature or until the dough is full and puffy.

5) Gently deflate the dough and pat out to a rough rectangle about 8 inches by 12 inches. Cut the dough into 4 long strips, then cut each strip into 6 portions for a total of 24 dough balls. Shape into round balls as you would shape meatballs, using your cupped hands to roll the dough. Spritz your hands with cooking spray to prevent sticking.

6) You can place the rolls into any of the following pans, well greased or lined with parchment paper: One half-sheet baking pan or 2 quarter-sheet pans. Two 13" x 9" x 2" pans. Four 8" or 9" round baking pans OR a combination of any of these pans.

7) After the rolls are in the pans, cover again with your plastic wrap 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.

8) Bake the rolls for 20 to 25 minutes or until golden brown and an internal thermometer reads 190°F. You can brush the baked rolls with melted butter if desired. Serve warm, store leftovers in a plastic bag for up to 3 days.

9) If you want to freeze the unbaked buns, place in the pans as described in step 6 and allow to rise for 10 minutes. Wrap airtight and freeze for up to 4 weeks. To bake, thaw overnight in the fridge, then unwrap and bake as directed.


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  • star rating 04/26/2015
  • Marie-Claire from Hazelton WV
  • I make those at least once a week. The only thing I can't achieve is the color. They are cooked to 190 in 22 mn, and they won't brown even if I cook them 10 mn more. If I cook them longer they dry out faster. I do not brush them with butter. Does this help for browning?
  • star rating 04/06/2015
  • Stacie from Canton, GA
  • I was a rock star! Made them for Easter, only I had an incidental second rise before baking because my timing was off in dinner prep. Flavor and texture were just what I wanted with a white dinner roll. I had to check internal temp--180'F to ensure they were done because I wasn't sure how golden to get the tops. They seemed stale the next day, but zapped in the microwave were just as good as fresh!
  • star rating 03/16/2015
  • Catharine from Summit, NJ
  • Made these for the 1st time yesterday and they are quite tasty and there were lots of positive comments. They weren't as high as they should have been because I think I let them rise too long out of the oven. I'm looking forward to trying them again. They are easy but I didn't find them especially "quick". I prefer making dough and letting it rise for about an hour which gives me time to do something else!
  • star rating 01/24/2015
  • Svenja from KAF Community
  • Light, delicious, easy to make, and less time consuming than other roll recipes I've used in the past. The only thing I changed was to scale out the rolls in order to get the most accurate portions. Other than that I highly recommend this recipe.
  • star rating 01/18/2015
  • Monjambon from KAF Community
  • So yummy! The dough was very sticky, even after I used 7 cups of flour. But I went with it, let it rise, and it lost its stickiness when it was time to form the rolls. Very light and fluffy rolls that are now my favorite dinner rolls ever! I will be making these very often.
  • star rating 01/01/2015
  • Ray from Corinth, VT
  • My wife and I made these rolls a few weeks ago for the first time. They came out well but they were not perfect. We made them again today and they came out great. It took us a long time to find a roll recipe that was easy to make and so delicious. I'm sure we'll be making them more often.
    We're so glad you gave this recipe another try after the first test drive. As mentioned in the blog for Big Batch Rolls, this recipe will freeze well. Happy Baking - Irene@KAF
  • star rating 12/29/2014
  • rose0510 from KAF Community
  • Very quick, very easy and very yummy! The best part is that you can freeze them. I usually make the recipe to fit two 1/4 sheet pans, bake one right away and freeze the other for later in the week or month.
  • star rating 12/26/2014
  • Shara from Sacramento, CA
  • I have made this recipe twice now and both times turned out very well. I love that these can be done "last minute" and are very little effort when using a stand mixer.
  • star rating 12/14/2014
  • Lydia from Houston Texas
  • I made a batch of these and froze half before Thanksgiving and even the frozen ones came out great
  • star rating 12/05/2014
  • Nancy from Colchester, VT
  • I have made these rolls twice in the last two weeks, and their taste is fine. My struggle is that with both batches the shaped rolls seemed to be rising beautifully, they were puffy and high - but then fell. I hoped they would round up again during baking but they stayed flat. I tried to be careful about not adding too much flour. Not sure what went wrong.

    Hi Nancy- I think there are two distinct possibilities. The first is that you may have the wrong kind of yeast, so make sure you are using "instant" or "active dry," not "rapid-rise," "quick-rise," or "bread machine." If that is not the issue, then I think you are over-proofing your dough, in which case you just need to move it into the oven a bit sooner next time. Our blog entitled "The Bread Also Rises" might be very helpful for you if you'd like to look it up. If you have any more questions, please feel free to contact our Baker's Hotline at 855-371-2253. Happy baking! Jocelyn@KAF

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