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Big Batch Quick Dinner Rolls

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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Information
- Serving Size 1 roll (60g)
- Servings Per Batch 24
Amount Per Serving:
- Calories 140
- Calories from Fat 20
- Total Fat 2g
- Saturated Fat 1g
- Trans Fat 0g
- Cholesterol 5mg
- Sodium 300mg
- Total Carbohydrate 25g
- Dietary Fiber 1g
- Sugars 2g
- Protein 5g
* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.
Tips from our bakers
- Yes, you read that yeast amount correctly. This is a quick rise recipe, hence the higher amount of yeast.
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Reviews
I have made these rolls a bunch of times- I usually cut the recipe in half. I also add 3 tablespoons of easy roll dough improver. My family could not believe I made them the first time because they looked so beautiful! Yummy light fluffy rolls-I love King Arthur flour & all of the great products and recipes!
Yummy, but I think they're better with half the salt and half the sugar.
My family loved these rolls and I loved how fast they come together. I had some Greek yogurt I wanted to use up, so I substituted about 3/4 of the milk with the yogurt. They were light and spongy with a very nice flavor. They weren't quite as flavorful as long rise rolls, but I didn't expect them to be. Still, I will absolutely make these rolls again. I just baked 6 and froze the unbaked dough as directed and I'm anxious to see how they bake up later. Thank you for the recipe!! It's so nice to have a reliable source online!! You are the best, King Arthur!!
Great recipe for when you don't have all day to let rolls proof and rise. My #1 test subject told me these are the best rolls I make, which is funny to me since I make some very labor-intensive rolls typically. I said "it's like me making coq au vin every night and you telling me cereal is the best thing I ever made." But I take the compliments as they come.
Just like my Auntie Fays homemade buns. Yummy!
The rolls were quick & turned out very fluffy (not dense, like most rolls). However, I would like a more "yeasty" flavor to my rolls. These weren't a tasty as I would have preferred. Most of my guests made the same comment. They were very excited to try them, but a bit disappointed in the lack of flavor.
Very easy and good for making rolls quickly but the finished roll as are no where near as delicious as the Amish dinner rolls. The flavor was a bit bland.
Didn't want to do the usual yeast rolls with all the steps, especially the kneading...not only were these quick, easy, not time-consuming, but raised high and light. My family loved them and, I can remember the recipe without having it in front of me..Yeah ! Anne P.
This recipe was a very quick, smooth process from start to finish, and what a finish! My whole family loved these rolls! My mother asked me to make sure I leave a printed copy of the recipe here at her house when I leave. Across the top of the page, she wrote, simply, 'Jennifer's Christmas Rolls'. And just like that: a new Christmas tradition was born! I don't see any need for storebought rolls ever again with this recipe in my collection. These are picture perfect; lovely, towering, fluffy, and light as a feather. KAF, I love you! Y'all's recipes are absolutely the best. I really can trust them to work and to be delicious every time. And I always know I can contact you for some extra support if a recipe should ever 'fail'. So far, this hasn't happened! Excellent work.
First batch baked as directed and were ok but lacking Full flavor. I modified recipe by doubling or tripling the The sugar and adding about 2-3 tablespoons of Honey . Came out delicious and got rave reviews.