Classic Big Batch Dinner Rolls
The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Homemade rolls make any meal feel special, and this recipe shows just how easy they can be to bake from scratch!
With just six simple ingredients and easy-to-follow steps, anyone can bake soft, golden rolls – no special skills or tools required. Each batch fills three small pans, perfect for gifting, bringing to a party, or tucking into the freezer for later. Even better, you can customize them with flavorful toppings like garlic and herb or honey butter sea salt!
In addition to high quality basics from Heinen’s brand, including whole milk and butter, using King Arthur Unbleached All-Purpose Flour guarantees you’ll bake up the best tasting rolls. This flour is unbleached and bromate-free to preserve the natural flavor of the wheat. The balanced protein content gives yeasted breads and rolls the perfect structure, yielding a soft, tender, and consistent texture every time.
Why You’ll Love This Recipe
- These rolls are easy to prepare and truly delicious. Simple ingredients and easy steps mean anyone can bake them, no matter their skill level. They bake up light, pillowy, and flavorful without complicated steps or hours of rising.
- The recipe yields plenty for sharing. Enough rolls for three small pans means you can keep some and share some. They’re perfect for parties, gifting, or doubling down so everyone gets a warm roll or two.
- They’re freezer friendly. These rolls can be prepared ahead and frozen for up to a month. Keep a few pans in the freezer so you’re always ready with fresh rolls for homecooked meals or holiday gatherings.
Classic Big Batch Dinner Rolls
Servings: 24 rolls
Ingredients
- 2 ½ cups Heinen’s whole milk, warmed (100-110F)
- 2 Tbsp. granulated sugar
- 3 packets Red Star Quick Rise instant yeast (about 2 ½ Tbsp. total)
- 1 Tbsp. table salt
- 3 Tbsp. Heinen’s unsalted butter, at room temperature
- 6-7 cups (720-840 grams) King Arthur Unbleached All-Purpose Flour*
- Egg wash (1 egg beaten + 1 Tbsp. cold water)
Instructions
- Whisk together the milk, sugar, and yeast in the bowl of a stand mixer or large mixing bowl. Allow to stand for 6-7 minutes, or until the mixture foams on the top.
- Add the salt, butter, and 3 cups of the flour to the bowl. Using the dough hook attachment, mix until the flour is mostly incorporated. Use a spatula to scrape down the sides. Alternatively, if not using a stand mixer, use a wooden spoon/spatula.
- Add 3 more cups of flour and mix on low for 30 seconds, then knead on low-to-medium speed for 6-8 minutes. The dough should begin to pull away from the sides and gather around the hook. If the dough appears too sticky after kneading, add flour, ¼ cup at a time. Avoid adding too much more flour, as this will make the rolls dense. The final dough should be elastic but slightly tacky. If not using a stand mixer, stir in the remaining flour using a wooden spoon/spatula and knead by hand on a lightly floured surface until smooth and soft, about 10 minutes.
- Transfer the dough to a large, greased bowl. Rotate the dough in the bowl to coat all sides. Cover loosely with plastic wrap and allow to rise 20-25 minutes, or until the dough roughly doubles in size.
- On a lightly floured work surface, gently pat down the dough into a 2-inch thick rectangle, then divide the dough into 24 portions. If you have a food scale, each dough ball should be about 2 ounces.
- Using lightly floured or greased hands, shape each portion into a ball, rolling on the work surface to create a smooth ball.
- Divide the rolls into 3 greased 8-inch square pans, spaced evenly.
- If baking the rolls immediately, cover the pans loosely and allow the rolls to rise for 20-25 minutes, or until they are round and full. Preheat the oven to 350F. Gently brush the tops of the rolls with the egg wash and add your desired toppings (see below for ideas). Bake in the preheated oven for 20-25 minutes, or until light golden brown. Serve warm. Store at room temperature in an air-tight container for 2-3 days.
- If freezing the rolls, allow them to rise for 10 minutes after placing them in the greased pans. Wrap airtight and freeze for up to 1 month. When ready to bake, thaw overnight in the refrigerator, then unwrap and bake according to the recipe.
Topping Ideas
- Everything Bagel: After brushing with egg wash, sprinkle the tops of rolls with Two Brothers Everything Bagel Seasoning before baking.
- Garlic Herb: Before baking, brush tops of rolls with Heinen’s extra virgin olive oil instead of egg wash and sprinkle with Heinen’s garlic powder and dried rosemary.
- Honey Butter Sea Salt: After baking and while still warm, brush tops of rolls with honey butter (1 Tbsp. Heinen’s unsalted melted butter + with 1 tsp. Heinen’s honey); sprinkle with Maldon sea salt flakes.
*For best results, measure the flour with a food scale. If using measuring cups, first fluff the flour with a fork, then gently spoon it into the cup until slightly mounded. Level it off with a butter knife. Avoid scooping directly with the cup or packing the flour (both can add too much flour and lead to dense, dry rolls).
Recipe adapted from King Arthur Baking.
