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Dinner Rolls (Large Batch)

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I love how simple these dinner rolls are to make, and they always turn out soft and airy. With a batch this big, there’s plenty to go around, making them perfect for gatherings.

dinner rolls (large batch)

Dinner Rolls – A Larch Batch

This recipe makes a big batch of dinner rolls, the kind you pull out when you want the table to look like you planned things. One batch gives you about three dozen rolls, which is perfect when you’re feeding people who suddenly claim they “don’t really eat bread” and then take two anyway. These are not sandwich buns. They’re soft, small, and designed to sit next to dinner without trying to become dinner.

If you’re cooking for twelve or fewer, you’re set. These rolls stay light and tender and are exactly what people use to swipe up gravy, sauce, or whatever they pretended they weren’t going back for. They don’t steal the spotlight, but they know how to get attention.

Why I Love This Recipe

  • They stay soft and fresh even the next day.
  • The recipe’s easy enough to pull off without any hassle.
  • They freeze well, so I can make them ahead and always have fresh rolls on hand.

dinner rolls

Ingredients

Here’s what you’ll need for these enriched dough dinner rolls to come together.

  • All-purpose flour – the base that gives the rolls structure and that soft interior.
  • Granulated sugar – a small boost that keeps the yeast motivated.
  • Active dry yeast – the lift behind every roll.
  • Table salt – keeps the flavor balanced and the yeast in line.
  • Coarse finishing salt – a quick sprinkle after baking for contrast and crunch.
  • Butter – richness throughout the dough so every bite tastes like it matters.
  • Warm water – just warm enough to wake the yeast without shocking it.
  • Egg – brings tenderness and color and helps the dough stay soft.

ingredients

How to Make Dinner Rolls (Large Batch)

Find the complete recipe with measurements in the recipe card at the bottom of the post.

  • Step One (mix the dough):
    Add 1 cup of flour, the sugar, yeast, and salt to the bowl of your stand mixer and set it to low. Drop in the softened butter and let it mix until the mixture looks like damp sand, about 2 to 3 minutes. Slowly pour in the warm water and keep mixing for about 1 minute so everything loosens up and starts to come together.
  • Step Two (smooth it out):
    Turn the mixer up to medium and let it run until the mixture looks smooth and a little glossy, about 2 minutes. Scrape down the sides of the bowl. Add the room temperature egg and mix on low for another minute so it disappears into the dough.
  • Step Three (build the dough):
    Switch to the dough hook. Add 2 cups of flour, about 1/4 cup at a time, with the mixer on low. Scrape the bowl once to catch anything stuck on the bottom, then keep mixing until the dough pulls together into a soft ball, about 2 minutes.
  • Step Four (knead and rest):
    Turn the mixer to medium and let it knead the dough for about 5 minutes, until it feels smooth, elastic, and slightly sticky. If it feels too sticky, add up to 1/2 cup more flour, a little at a time, until it feels cooperative instead of clingy. Cover the bowl and let the dough rest in a warm spot for 10 minutes.
  • Step Five (divide and roll):
    Turn the dough out onto a lightly floured surface. Divide it into thirds, then cut each third into 12 pieces. Roll each piece into a small ball. It does not have to be perfect, just mostly even.
  • Step Six (pan and rise):
    Brush a large, heavy-duty baking sheet with 1 tablespoon of melted butter. Arrange the dough balls about 1 inch apart on the pan. Cover them with a kitchen towel and let them rise in a warm spot until they have doubled in size, about 1 1/2 hours.
  • Step Seven (bake):
    Preheat the oven to 400°F. Bake the rolls for 12 to 15 minutes, until they are golden brown on top.
  • Step Eight (finish):
    As soon as the rolls come out of the oven, brush the tops with the remaining 3 tablespoons of melted butter and sprinkle with coarse salt.

how to make them

Recipe Tips

Here are some handy tips to keep in mind while making these rolls:

  • Don’t rush the rise. Enriched dough takes its sweet time, about an hour and a half, and that slow puff is where all the softness happens. For a quicker enriched dough rise, try my Parker House Rolls where I use instant yeast to speed up the clock.
  • If the clock isn’t on your side, make the dough ahead and let it rise in the fridge overnight. Bring it back to room temp before shaping.
  • Watch your oven. They all run a little chaotic, so take a peek at the twelve-minute mark before the rolls go from golden to “whoops.”
  • If you want to play, fold in herbs or spices. Garlic powder or dried herbs slide right in and change the whole personality of the batch.
  • These rolls are the best excuse to make my creamy chicken stew, they were made for each other.

dinner rolls easy

Storage and Freezing

Here are my easy storage and freezing tips for your rolls:

  • Store at room temperature in an airtight container or zip-top bag for up to 2 days to keep them soft and fresh.
  • Wrap in plastic wrap before placing them in a container or bag to prevent them from drying out.
  • For freezing, let the rolls cool completely, then place them in a freezer bag. Make sure to squeeze out as much air as possible to avoid freezer burn.
  • To reheat, thaw the rolls in the fridge overnight, then warm them in the oven at 350°F for about 10 minutes for a fresh-baked taste.
  • If you want to freeze the dough, shape the rolls, place them on a baking sheet, and freeze until solid. Transfer them to a freezer bag, and when ready to bake, thaw in the fridge overnight and let them rise before baking.

large batch dinner rolls

More Bread Recipes

Check out more of my bread recipes to expand your baking repertoire.

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dinner rolls (large batch)
Print Recipe
5 from 11 votes

Dinner Rolls (Large Batch)

These dinner rolls are simple to make, and they always turn out soft and airy. With a batch this big, there's plenty to go around, making them perfect for gatherings.
Prep Time1 hour 45 minutes
Cook Time15 minutes
Total Time2 hours
Course: Bread, Side Dish
Cuisine: American
Keyword: butter dinner rolls, classic dinner roll recipe, Dinner Rolls (Large Batch), enriched dough, holiday rolls, soft dinner rolls, yeast roll recipe
Servings: 36 rolls
Calories: 63kcal
Author: Cathy Pollak

Equipment

Ingredients

Instructions

  • Using a stand mixer, combine 1 cup of flour, sugar, yeast, and salt. With the machine on low speed, gradually add the six tablespoons of softened butter and mix until the mixture resembles sand, about 2–3 minutes. Slowly pour in the warm water in a steady stream, mixing for about 1 minute.
    3 to 3-1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1 (.25) 1/4 oz. envelope active dry yeast, 1/2 tsp. table salt, 10 tbsps. butter, 6 softened, 4 melted, 2/3 cup warm water (about 110 degrees F)
  • Increase the speed to medium and beat until smooth, about 2 minutes, scraping down the bowl as needed. Finally, add the room temperature egg and beat on low speed for about 1 minute.
    1 large egg at room temperature
  • Using the stand mixer fitted with a dough hook, add 2 cups of flour, 1/4 cup at a time, mixing on low speed. Scrape down the bowl once, and continue mixing until the dough forms a ball, about 2 minutes.
  • Increase the mixer speed to medium and knead the dough for 5 minutes until it’s smooth, elastic, and slightly sticky. If needed, add up to 1/2 cup more flour (I didn’t need to). Cover the bowl and let it rest in a warm spot for 10 minutes.
  • On a lightly floured surface, divide the dough into thirds, then cut each third into 12 equal pieces and roll them into balls.
  • Brush a large, heavy-duty baking sheet with 1 tablespoon of melted butter. Arrange the dough balls about 1 inch apart on the prepared pan. Cover with a kitchen towel and let them rise in a warm spot until doubled in size, about 1 1/2 hours.
  • Preheat the oven to 400°F.
  • Bake the rolls for 12–15 minutes, until golden brown. Brush with the remaining 3 tablespoons of melted butter and sprinkle with coarse salt.
    coarse salt

Notes

For optimal outcomes when making these dinner rolls, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts
Dinner Rolls (Large Batch)
Amount Per Serving (16 g)
Calories 63 Calories from Fat 20
% Daily Value*
Fat 2.2g3%
Saturated Fat 1.3g8%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.6g
Cholesterol 11mg4%
Sodium 50mg2%
Potassium 16mg0%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 1.4g2%
Protein 1g2%
Vitamin A 19IU0%
Calcium 3mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

    5 from 11 votes

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  1. KathyB. says

    This is very much like my dinner roll recipe and you are so right, they are little bits of heaven! For years I was asked to bring the home made rolls to every family event….and these can really make a simple dinner fantastic!

    Reply

  2. Audrey at Barking Mad says

    I’ve never made dinner rolls from scratch before and these look SO good! Going to give them a try once we get into the new house and are settled…(we move TODAY!) I can’t think of anything better to christen the new house with than the smell of freshly baked rolls. Mmmmmm.

    Reply

  6. Amanda says

    Those are totally and deliciously gorgeous Cathy! I will have to try these 🙂 I have been using a fabulous pull apart roll recipe I got from Jill at Simply Recipes and it also uses coarse salt like yours, sooooo yummy!

    Reply

  8. JIM-49 says

    Got Butter??? Whoa,these are pretty,they look so soft!! Very good post,and just at the right time,to try ahead,before the pressure comes on during the holidays!!

    Reply

  18. Lynn says

    Every single time without fail my mouth is open and slightly drooling by the time I get to the bottom of your food posts! :oP____ (Get it? I’m drooling.)
    Your brie recipe? I needed a bucket! :o)

    My best, Lynn

    Reply

  31. Barbara says

    Your photo with the butter melting all over that delicous roll?? Oh my. It made my mouth water. One of the finest things in the world is the smell of fresh bread baking. The second finest is biting into one while it’s still warm!

    Reply

  33. Rachel the SdOC says

    Delicious. Now I’m wondering if I have time to bake a batch of these for Christmas Eve at Mom’s. I have some leftover yeast. Well, if not for Christmas, then definitely for my next dinner party. My husband and I both have a weakness for Small Units of Bread.

    Reply

  38. Memoria says

    5 stars
    I made these rolls, and they turned out fantastic! They were soft, fluffy, and had the perfect amount of flavor. Everyone loved them, and they paired perfectly with our dinner. I’ll definitely be making these again!

    Reply

  41. Morten Pedersen says

    5 stars
    I tried this roll recipe, and I was really impressed with the outcome. The dough came together nicely and rose perfectly, resulting in soft, fluffy rolls. They had great flavor and went really well with dinner. This one’s going in my regular rotation!

    Reply

  42. Gayle says

    5 stars
    Just took my rolls out of the oven and ate the first one. MMMmmmm. So tender and light. It will be a challenge to save and freeze most of them for Christmas supper. Going for my second, right now. Think I’ll have a bit of honey on it. Thanks for another winner.

    Reply

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