Big Batch Quick Dinner Rolls
Big Batch Quick Dinner Rolls
(24)
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| quick-n-easy | |
| Hands-on time: | |
|---|---|
| Baking time: | |
| Total time: | |
| Yield: | 24 rolls |
Ingredients
- 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
Directions
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.
Reviews
02/20/2012- I needed a recipe for 250 dinner rolls. I called in and was given this recipe. My church family LOVED this recipe. I bascially did all the work on them up to the point of baking. I shaped them and put them in a baking sheet, and let them sit in the walk-in refrigerator overnight. I pulled them out about an hour before I baked them, let them sit out so they could rise a little more. Baked them, and they LOVE these rolls. Thank you King Arthur Flour Chat line. I love your products. I was telling my friends instead of looking at a Shoe catalog, my vice is looking at King Arthur Flour Catalog, and website. I also made a batch of Whole wheat rolls from this recipe. I subsituted 3 cups of wheat flour for regular flour, also add 3 tablespoons potato flour. : )
- 01/10/2012
- We made these to have for turkey sandwiches - they were awesome, quick and easy! Perfect flavor and texture, particularly for the time investment!!!
01/08/2012- These are so easy to make. Made and froze 3 batches in advance for Christmas dinner. Took them out of the freezer and placed buns onto a baking sheet about 2-3 hours in advance before baking. They were a huge success. Knew they were GREAT when my 19 year old nephew ate 7 buns ( might have been more ).
- 12/31/2011
- This is the best roll recipe ever. They are light and soft and sooo good with butter. They were still nice and soft the next day. They are very easy, made them up in a flash my first time. This recipe is a keeper.
- 12/24/2011
- I've baked these rolls several times now and have been really impressed. They are delicious, light, fully and easy! It's important to check doneness by temp or they can turn out on the dry side. Thanks for the recipe :)
- 12/13/2011
- This is a terrific roll recipe whether you bake them right away or freeze some and bake later.
- 12/07/2011
- Thank you King Arthur Flour! I am glad that I used this recipe. I am glad at my result. Thank you. I like the mixture and recipe very much. God bless you. It is very good. Tasty! Good, sweet bread.
12/05/2011- I made these twice for Thanksgiving (once at home, once at extended family celebration). I agree with the commenter that said they were lacking in taste (I even had to use salted butter for the second batch because that's all my local store had). The texture was pretty good (I used about 40% KA White Whole Wheat), but they were very bland. I think a good yeast roll tastes good enough to eat without butter, etc....but these didn't pass that test. Would letting the dough cure overnight in the fridge really make that much difference? I wondered if maybe more butter and/or more salt would help?
Yes, overnight fermentation will dramatically improve the flavor profile. Give it a try. Frank @ KAF
- 12/04/2011
- I LOVE these rolls. I made them for Thanksgiving and they were gone before dinner was over....I was wondering if you can substitute King Arthur Whole Wheat Flour???
I would recommend using a 50/50 blend of all purpose and whole wheat to being with. If you like the results, you can always add more whole wheat next time. When substituting whole wheat, be sure to add 1 tablespoon additional liquid for each cup of whole wheat flour that you're using. If you have any questions, give us a call on the Baker's Hotline and we'll be happy to help! ~Mel
- 12/02/2011
- I made a half batch and a full batch twice in 24 hours. I mixed and kneaded by hand each time. I substituted some whole wheat pastry flour, buttermilk powder, potato flakes, and natural wheat gluten for some of the dry ingredients. I made one batch right away and let another batch sit overnight at room temperature. My family REALLY likes these, and their gold standard is Martin's sandwich rolls. I prefer to bake our breads at home, and I am pleased to have such an easy recipe for rolls. Thank you once more for enriching our food life.
