- Allison
Simple & Soft Sheet Pan Dinner Rolls
Updated: Aug 30
A good dinner roll can be the difference between a jaw-dropping dinner and one that no one ever requests again. This dinner roll recipe ticks all of the boxes as it is scrumptiously soft, simple to make, cost-effective to make, and makes 24 rolls, which is enough to feed a crowd! Honestly, these are addicting.
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Nutrition Facts:
Servings: 24 rolls
Per roll:
Cal: 200 Total Fat: 4.8g Total Carbs: 32g Fiber: 1.3g Sugar: 1.2g Protein: 6.6g
Prep Time: 3 hours
Cook Time: 25 minutes
Total Time: 3 hours 25 minutes
Ingredients:
1/2 cup of butter, preferably room temperature
2 1/2 cups of milk
3 packets of active dry yeast (2 1/4 tbsp)
2 eggs, beaten
2 1/2 tsp of salt
6 1/2 - 7 cups of all-purpose flour
Extra butter for greasing
Instructions:
Heat the butter and milk until it is about 105 - 115 degrees F / 40 - 46 degrees C.
Add the milk/butter to a bowl and mix in the 3 packets (2 1/4 tbsp) of yeast. Let it sit for about 10-15 minutes until it starts to get foamy.
Once the yeast has been proofed, mix in the beaten eggs and 2 1/2 tsp of salt.
Gradually add the 6 1/2 - 7 cups of flour to the bowl, stirring until a dough starts to form. You can knead the dough using a stand mixer, or you can do it by hand. It will take about 5 minutes to knead in the mixer and about 10-15 minutes by hand. When it is fully kneaded, it should be a smooth dough that holds its shape.
Let it rise, covered, in a greased bowl for one hour until it doubles in size. This is quite a big ball of dough, so make sure you use a large bowl.
Once the dough has risen for an hour, punch it down and dump it onto your work surface. Grease a baking sheet.
Cut the dough in half, then cut the two halves in half again until you have four pieces, then cut each of those in half until you have eight pieces, and then finally cut each of those pieces into three pieces until you are left with twenty-four pieces of dough. It sounds difficult, but basically, just cut until you have 24 roughly evenly-sized pieces of dough.
Form each piece of dough into a round ball and add it to the greased baking sheet.
Cover and let rise for one hour.
While the dough balls are rising, preheat your oven to 375 degrees F / 190 degrees C.
When the dough balls are done rising, pop them in the oven to bake for 20-25 minutes, or until the tops are golden brown.
Brush with melted butter if you want, and enjoy!
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Notes:
If you want to double this recipe, I would make two separate batches. This is because the dough ball would most likely be too big for your mixer (if you use one) and difficult to work with.
These rolls keep extremely well at either room temperature, in the fridge, or in the freezer. They stay soft for about 2-3 days at room temperature, 1 week in the fridge, and at least a month in the freezer. Because of how well they keep, I can make a batch at the beginning of the week and have enough for my husband and I (and our dog) to enjoy for about a week.
There is no sugar in this recipe to proof the yeast because the milk has enough sugar in it to feed the yeast. I have never used dairy-free milk for this recipe, but if you do, I would add about a tablespoon of sugar just to be sure the yeast proofs.
If the butter is fridge-temperature when you melt it with the milk, it may exceed 115 degrees F while you are trying to melt it. This is fine, as you can just wait for the mixture to cool down to the appropriate temperature before adding the yeast. Do NOT add the yeast if the mixture is too hot.
These rolls are a pretty decent size, so you could even use them for sliders.
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This recipe is pretty much a fool-proof way to make dinner rolls. I have tried other dinner roll recipes before using a casserole dish, but they have never turned out as soft or as tasty as these. I have brought these rolls to many gatherings, and they are always a hit! Even my dog is addicted to them :)
I hope you give this recipe a try, and if you like it, let me know in the comments below!
See you next Wednesday!