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.
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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Big Soft Dinner Rolls
- 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
- 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.)
- Anything from skim to whole milk will work.
- Nutrition values are estimates.