Big Batch Dinner Rolls

I make big batches of dinner rolls at least once a month, they are a perfect accompaniment to Sunday dinner and make the best sliders and sandwiches.

This recipes makes between 28-32 rolls depending on how big you would like them. The best part about these rolls is that they freeze well so you can have hot, fresh dinner rolls any day of the week.

While this recipe has directions for a stand mixer you can also make them without one. Simply mix all the ingredients together in a large bowl using a wooden spoon, then transfer dough to your countertop and knead by hand for about 8 minutes or until the dough is smooth and elastic, then proceed with the rest of the recipe.

Big Batch Dinner Rolls

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Yield: 28-32 Rolls

Author: Telly

Prep time: 20 MinCook time: 18 MinInactive time: 40 MinTotal time: 1 H & 18 M

fluffy, sweet dinner rolls

Ingredients

• 2 cups hot water
• 2 cups cold milk
• 8 tablespoons butter
• 4 tablespoons Red Star Active Dry Yeast
• 1200 grams flour
• 1 cup sugar
• 4 tablespoons potato flour*
• 2 teaspoons kosher salt

Instructions

1. In the bowl of your stand mixer add water, milk and butter together. The mixture should be warm enough to melt the butter, but not be hot to the touch, around 100-110°F. Stir in yeast and let it sit until frothy, 5-10 minutes.
2. In a separate bowl whisk together flour, potato flour, sugar and salt.
3. Attach the dough hook to your stand mixer. With the mixer running on low speed add the dry ingredients one cup at a time, until all the flour is mixed in and the dough pulls from the sides of the bowl. If the dough is too sticky add flour one tablespoon at a time. If the dough seems dry add more water a teaspoon at a time.
4. Let the dough knead (I raise the speed from 'stir' to 2 on my KitchenAid Pro 6 quart stand mixer, please use the speed suggested for the make and model of stand mixer you own) for about 4 or 5 minutes, or until the dough is smooth and elastic.
5. Cover and let the dough rise in a warm place for 30 minutes.
6. Preheat your oven to 400 and line 2 sheet pans with parchment
7. After 30 minutes the dough will have puffed up and doubled in size. Punch the dough down then separate into 28-32 pieces. Using a kitchen scale is the easiest way to ensure that your rolls are all around the same size.
8. Take a piece of dough and flatten it between the palm of your hand and your clean counter, being sure to keep it circular, then pull the edges to the center of the circle. Roll the ball between your hands a few times and place on the prepared baking sheet. Cover with lightly greased plastic wrap while you roll out the rest of the dough to keep the tops from drying out.
9. Bake for 15-20 minutes or until golden brown. When making large batches of rolls I like to check the internal temperature of the middle roll with a kitchen thermometer, you want your rolls to be around 200°F in the center when you take them out of the oven.
10. Brush the rolls with butter.

Freezing Instructions

1. After shaping the rolls place them on a cookies sheet and freeze overnight. Then transfer to freezer bags or an airtight container.. Store for up to 3 months.
2. When ready to eat take the rolls from out of the freezer and place in a warm spot, the rolls are ready to bake when they have doubled in size. You can also take the rolls from the freezer and place in the refrigerator overnight.

Notes

1. You can find potato flour online, I use King Arthur brand.
2. A great substitute for potato flour is instant potato flakes, I pulse them a few times in my food processor until they are a fine powder and use them 1:1