Big Batch Dinner Rolls

These Big Batch Dinner Rolls are soft and fluffy, and are perfect for a big family feast.

I first made these big batch dinner rolls for a big family dinner. As the family "bread geek," I felt some pressure to come up with fresh dinner rolls.

Preparing a big dinner for a large group and making soft and fluffy dinner rolls that emerge fresh from the oven and into the bread basket at the same time is a big challenge.

Sometimes it's just easier to make a big loaf of bread that can be made a day in advance to slice and serve.

Still, there is something about soft dinner rolls warm from the oven, split open, and buttered or dipped in gravy.

These dinner rolls are great straight from the oven, but they also make wonderful leftovers.

There is so much bake-ahead or bake-at-the-last-minute flexibility in this recipe. For example, you can freeze the shaped rolls to bake later. You can also place the shaped rolls in the refrigerator for a few hours and bake them when you are ready.

In fact, you can do all three with these rolls... bake one batch right away, bake some the next day from the refrigerator, and bake the last batch from the freezer a few weeks later.

How do you make these dinner rolls in advance?

To make these dinner rolls in advance, shape the dough into rolls, place them into pans, cover with plastic wrap, and freeze the rolls.

If you want to make these rolls a few hours in advance, place the shaped and wrapped rolls in the refrigerator for about two to four hours. Once you've baked your main course, pop the rolls in the oven to bake while your turkey, casserole, roast, or whatever your main dish is sets up.

There's a lot of yeast in this dough, which makes them fast rising. Your bowl of dough will actually feel warm. P.S. Leftovers will be good saved in a plastic bag for up to 3 days.

This month, we are catching up on old ‘Bread Bakers’ themes we missed out on. Our host of the month is Pavani at Cook's Hideout. I decided to revisit the theme "Family Feast." Check out what the Bread Bakers have baked up.

• Adjaruli Khachapuri from A Day in the Life on the Farm
• Big Batch Dinner Rolls from Karen's Kitchen Stories
• Breudher Cake from Passion Kneaded
• Coriander Garlic Pull apart Bread from Sara's Tasty Buds
• Cranberry English Muffins from Cindy's Recipes and Writings
• Eggless Oats Banana Bread from Gayathri's Cook Spot
• Fig Jam Friands from All That's Left Are the Crumbs
• Garlic Cheese and Herbs Pull apart Bread from Ambrosia
• Herbed Wholewheat Garlic Knots from Sizzling Tastebuds
• Keema Naan from The Schizo Chef
• Peperoncini Focaccia Bread from Sneha's Recipe
• Savory Almond Meal Bread from Palatable Pastime
• Sourdough Cinnamon Buns from Baking Sense
• Steamed Apple Date Bread from Food Lust People Love
• Vegan Gluten-free Banana Bread from Cook's Hideout
• Whole Wheat Palak Naan from Cook with Renu
• Yeasted Lemon Bundt Cake from Anybody Can Bake

rolls, dinner rolls, bread

Bread, rolls

American

Yield: 24 rollsAuthor: Karen Kerr

Big Batch Dinner Rolls

ingredients

• 1/2 cup (4 ounces/113 grams) lukewarm water
• 2 cups (16 ounces/ 454 grams) warm milk
• 2 tablespoons (1 1/2 ounces/43 grams) room temperature butter
• 2 tablespoons (3/4 ounces/21 grams) sugar
• 1 tablespoon salt
• 2  1/2 tablespoons (one ounce/28 grams) instant yeast
• 6 to 7 cups (25 1/2 to 29 1/2 ounces/723 to 843 grams) unbleached all purpose flour

instructions

1. Stir together the water, milk, butter, sugar, salt, and yeast in the bowl of a stand mixer and let the ingredients rest for about 10 minute. 
2. Add 3 cups of the flour to the bowl and mix with the dough hook for about 3 minutes. 
3. Add more flour, 1/4 cup at a time, mixing each time until well incorporated, until you get a cohesive dough that is tacky but not sticky. Knead for another 5 minutes. 
4. Cover the bowl and let the dough rise for 20 minutes. 
5. Remove the dough from the bowl, flatten it, and cut it into 24 equal pieces. 
6. Shape each piece into a ball. 
7. Place the balls into greased pans - Either 1 half sheet pan, 2 quarter sheet pans, or 4 round cake pans. 
8. Cover with oiled plastic wrap and let rise for 20 to 25 minutes. 
9. Heat the oven to 350 degrees F. Bake the rolls for 20 to 25 minutes until the rolls reach an internal temperature of 190 degrees F. 
10. To make ahead, let the shaped rolls rise for 10 minutes, cover, and then freeze up to 4 weeks. 
11. Thaw the frozen rolls in the refrigerator overnight, unwrap, and bake as instructed. 

https://www.karenskitchenstories.com/2019/02/big-batch-dinner-rolls.html

Karen's Kitchen Stories

Created using The Recipes Generator

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

This recipe had been slightly adapted from King Arthur Flour

More Delicious Dinner Roll Recipes:

• Homemade Crescent Rolls
• Top Ten Favorite Dinner Rolls (from 2015)
• Make Ahead Buttermilk Dinner Rolls
• Pull-Apart Garlic Rolls
• Potato Semolina Rolls
• Pan Blanco Cuencano
• Pumpkin Rolls