Dinner rolls remind me of holidays and big family dinners… no matter what holiday, celebration or special occasion it is, it seems like a dinner roll is just essential.  With butter, of course.

This week I get to have 2 celebrations: 1) our anniversary 2) Father’s Day.  I already decided on our father’s day menu for this year, but I’m thinking I might need to add some rolls to the menu, just cuz.  And our anniversary dinner, that’s still TBD.  But, I know we’ll be eating in…

I’m making dinner because well, duh, I love to cook.  And bake.  And just be in the kitchen, in general.  In my dream house, I’ll have a fireplace and my bed, in the kitchen.  So making dinner for special occasions isn’t a chore, I truly enjoy it.  Except the dishes and cleaning part.  Whoever invents a self cleaning kitchen (not just an oven), they’ll be a rich man.  Or woman.  Someone, please just invent this, before I lose my mind cleaning dishes.

Anyway… I love the verisitlity of these rolls.  You can make them one day and then put them in the fridge for later that week, or freeze them for later that month, or even for months later! They’re great to serve with dinner, but they’re also awesome for sliders, mini sandwiches (mmm, peanut butter and banana are my fave).  The small size of the rolls makes them a good size for kids sandwiches too!   Clearly we like rolls in my house, since I’m finding any and every way to use them… next up, I’ll probably find a way to put them on ice cream… cinnamon sugar croutons anyone?  Kidding… but no really, that would be delicious.  So someone should make them and invite me over.

I’m digressing, like, a lot.  Sorry.

I weighed each roll (on a kitchen scale) before I rolled it to make sure each one was the same size and that I would get the 24 rolls that the recipe calls for.  You don’t have to do this, but it makes each pan fit the exact same number of rolls and makes the baking times the same (If you put tiny rolls and large rolls all in the same pan, they’ll require different baking times, leaving some rolls overdone and some underdone).   I used 2 9×9 inch square pans and baked 12 rolls in each pan.  You can use square or round dishes, your choice.  After the rolls have baked and cooled, you can break them apart and freeze them individually, or wrap the entire group of them and freeze them together.  When you go to re-heat them, whether individual or in a group, they require the same time and temperature.  Seriously, these things are way easy, and totally forgiving.

Keep in mind, you may need to add a bit more flour or liquid (water or milk) to get your dough to the right consistency.  The Red Star Yeast website has great tips on how to tell if your dough is at the right consistency.

Brown and Serve Pan Rolls

Brown and Serve Pan Rolls


  • 2 cups milk (I used whole milk, but you can substitute any milk or water)
  • 1/4 cup vegetable oil
  • 5 3/4 cup bread flour
  • 1 1/2 tsp salt
  • 2 tbsp sugar
  • 4 1/2 tsp active dry yeast


Mixing the dough:

In large mixing bowl, combine 2 1/2 cups bread flour, yeast, sugar, and salt; mix well.

In a small pot on the stove, combine milk and oil; heat to 120° to 130°F. Add to flour mixture.

In a stand mixer with a paddle attachment, mix at low speed until moistened; then beat 3 minutes at medium speed.

Lower speed and gradually add in enough remaining flour to make a soft dough (it might only take about 5 cups total). Transfer dough to a lightly floured surface and knead until smooth and elastic, about 5 to 8 minutes.

Rising, Shaping and Baking:

Place dough in an greased bowl, turning to grease the top.

Cover and let the dough rise until dough tests ripe.

Turn dough onto lightly floured surface and punch down to remove air bubbles.

Divide it into 4 parts. Divide each fourth into 6 pieces (24 pieces total). Shape each piece into a smooth ball.

Place balls into lightly greased cake pans, allowing 1/2-inch space between each ball.

Cover; let rise in warm place until indentation remains after touching.

Bake rolls in a 275°F oven for 50 minutes. Remove from oven and let set for 30 minutes in pans after baking. Turn rolls out of pans; cool on a wire rack to room temperature.

Place in freezer bags or wrap in aluminum foil and refrigerate (1 week) or freeze (1 month).

To prepare rolls:

If frozen, slightly open tinfoil wrapper and thaw.

Preheat oven to 450°F. Place rolls on ungreased cookie sheets and bake seven minutes until golden brown. Serve warm with butter!


You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. .



PS, our 8 year anniversary is tomorrow and I made cake. So don’t fill up on rolls because you’re gonna want this cake, I PROMISE!


Fat Girl Trapped in a Skinny Body Disclosure – This post was sponsored by Red Star Yeast. While I have been compensated to write this post, everything expressed is my own opinion.