Mini Picnic Rolls

Mini picnic rolls bake all together in one large pan, to make the base for dozens of finger-food sandwiches. Savory pulled pork with a fresh coleslaw topping turns these rolls into an easy all-in-one appetizer, or fill with baby burgers or grilled chicken for a slew of sliders. 

20 mins
22 to 24 mins
2 hrs 42 mins
two dozen 2" rolls
Mini Picnic Rolls


  1. For the dough: In a large bowl, combine all of the ingredients except the melted butter. Mix and knead to form a smooth, soft dough.

  2. Cover and let rise at room temperature for 1 to 11/2 hours, until doubled in bulk.

  3. Line a 9" x 13 ̋" pan with parchment, bringing it up the long sides of the pan; clip the paper to the sides. Or you can bake the rolls in two 8" or 9" cake pans, or on a parchment-lined sheet tray.

  4. Divide the dough into 24 pieces, about 1 1/8 ounces or 32g each. Shape each into a taut roll, and place on the tray. Shape each into a ball, then place in the prepared pan, 4 across and 6 down. Cover and let rise for about 1 hour.

  5. Toward the end of the rise time, preheat the oven to 350°F. When the dough is risen, uncover and press down on the tops of the rolls so the sides are touching. Bake for 22 to 24 minutes, until golden brown. Remove from the oven and brush the tops with melted butter (if using).

  6. Use the parchment sling to remove the slab of rolls from the pan and place them on a rack to cool.

  7. Wrap well and store for 3 days on the counter. Freeze for up to 3 months.

Tips from our Bakers

  • For more substantial-sized "slider" buns (square or round), divide the dough into 12 pieces. If you have a scale, each piece will weigh about 2 3/8 ounces. The rolls will take a few more minutes to bake.
  • Need help shaping rolls? We've made a helpful video on our Learn page, How to shape dinner rolls.