Big Soft Dinner Rolls are an easy bread recipe that makes giant, soft dinner rolls. These rolls are a copycat for Lambert's rolls.
Published 11/22/12. Updated 3/28/19.
These big, soft dinner rolls are perfect holiday dinner rolls.
The dough falls in between a lean dough and a rich dough, so they won't overpower all of the other holiday food.
This recipe makes a dozen large rolls, so you may need to make an extra batch (or two) if you're having a large get-together.
These rolls really are giant.
They're about 1-½ times the size of a normal dinner roll, and they make a great bun for leftover holiday sandwiches.
How to make dinner rolls
Combine the yeast, sugar, and water in a small bowl.
Let it sit for 5-10 minutes, or until foamy. If the yeast doesn't foam, start over again.
In a separate bowl, mix together the melted butter, milk, egg, and salt.
Add the yeast mixture to the milk mixture, and stir to combine.
Stir in 3 cups of flour.
Continue to add flour until it forms a soft dough.
Knead for 5-10 minutes, or until smooth and elastic.
Cover, and let rise until doubled in size, for about 60-90 minutes.
Punch dough.
Divide dough into 12 pieces.
Divide each piece of dough into 2 or 3 pieces, and place 2-3 pieces of dough in prepared muffin tin.
Let rise, and bake.
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Ingredients
- ¼ cup granulated sugar
- 2 ¼ teaspoons active dry yeast (1 pkg.)
- ¼ cup warm water 110-115 F
- 1 cup warm milk¹ 110-115 F
- ¼ cup butter melted
- 1 large egg lightly beaten
- 1 teaspoon salt
- 3-4 cups all-purpose flour
Instructions
- In a small bowl, combine sugar, yeast, and warm water. Let yeast sit until it foams (5-10 minutes).
- In a the bowl of a stand mixer fitted with a paddle attachment, mix the warm milk, melted butter, egg, and salt.
- Add the yeast mixture to the milk mixture; stir to combine.
- Stir in 3 cups of flour.
- Switch to dough hook. Stir in remaining flour as needed until dough clings to dough hook but clears the sides of the bowl.
- Knead for 5-10 minutes to make a smooth, elastic dough.
- Grease a bowl and place dough in, turning to grease the top. Cover with a clean, damp cloth.
- Place in a warm location; let rise until doubled in size, about 60-90 minutes.
- Grease a 12-cup muffin pan.
- Punch down the dough and divide into 24 pieces.
- Roll each piece into a ball. Place two balls in each muffin cup.
- Cover with a clean towel.
- Let rolls rise in a warm place until nearly doubled in size, about 30-45 minutes.
- Preheat oven to 350 F.
- Bake rolls for 20-25 minutes, or until tops are browned and rolls are done. (Check rolls after 15 minutes, and cover loosely with foil to prevent excess browning, if needed.)
Video
Notes
- Anything from skim to whole milk will work.
- Nutrition values are estimates.
Lacey Aldrich
Could you make this recipe the night before and bake off right before serving the next day?
Kate
Hi! I haven't tried letting the rolls rise overnight in the fridge. I would guess that it would work, but I think you would need to let the dough come up to temp and have at least a quick rise in the am. Good luck! =)
Elizabeth
I have made these rolls several times and love them each time. I've never made them a couple of days in advance, though. If I made these on Tuesday for a Thursday dinner, would that be ok? Just keep them covered?
Kate
Thanks! Are you looking to make the dough in advance or fully bake the rolls?
Andrea
My family loves these rolls! My kids fight over the biggest roll but they don't have to with this recipe.
Kate
Yay! I'm so glad! Thanks for commenting. =)
Kathy Givler
Love these recipes because they are so easy!
Kate
Thank you so much! I'm so happy to hear that! Thanks for commenting! =)
Christianna
Do these rolls do well with making ahead and freezing?
Kate
I've never made these rolls ahead of time and frozen them, so I'm afraid that I can't help with this one.