Big Soft Dinner Rolls

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 1-1/2 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.

More roll recipes!

• 60 Minute Dinner Rolls
• Hawaiian Rolls
• 60 Minute Pull-Apart Rolls

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5 from 4 votes

Big Soft Dinner Rolls

Author Kate @ I Heart Eating

Course bread

Cuisine American

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Resting 1 hour hour 30 minutes minutes

Total Time 50 minutes minutes

Servings 12 rolls

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Giant soft dinner roll recipe

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Ingredients

  

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• ▢ 1/4 cup granulated sugar
• ▢ 2 ¼ teaspoons active dry yeast (1 pkg.)
• ▢ 1/4 cup warm water 110-115 F
• ▢ 1 cup warm milk¹ 110-115 F
• ▢ 1/4 cup butter melted
• ▢ 1 large egg lightly beaten
• ▢ 1 tsp 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

1. Anything from skim to whole milk will work.
2. Nutrition values are estimates.

Nutrition

Serving: 1roll | Calories: 184kcal | Carbohydrates: 29g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 243mg | Potassium: 89mg | Fiber: 1g | Sugar: 5g | Vitamin A: 175IU | Calcium: 32mg | Iron: 1.6mg

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