Dinner Rolls

Recipe by bkellum
READY IN: 3hrs 20mins
YIELD: 30 rolls


  • 14
    cup warm water (115 degrees Fahrenheit)
  • 2
    (1/4 ounce) packets active dry yeast
  • 1 12
    cups warm milk (115 degrees Fahrenheit)
  • 12
    cup butter, plus more for bowl and pans (unsalted & melted)
  • 14
    cup sugar
  • 2 14
    teaspoons salt
  • 3
    large eggs, divided
  • 6 - 6 12
    cups all-purpose flour, plus more for work surface (spooned and leveled)


  • Place warm water in a small bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes.
  • In a large bowl, whisk together warm milk, butter, sugar, salt, and 2 eggs. Whisk in yeast mixture.
  • Using a wooden spoon, stir in 6 cups flour, 1 cup at a time, until you have a soft, shaggy dough (if necessary, add up to 1/2 cup more flour).
  • Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes.
  • Butter the inside of a large bowl; place dough in bowl, turning to coat.
  • Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1-1/4 hours.
  • Butter two 13-by-9-inch baking pans.
  • Divide dough in half.
  • Roll each half into a 15-inch rope; cut each rope into 15 1-inch pieces.
  • Press each piece into a disk, then shape into a ball.
  • Arrange dough balls in prepared pans.
  • (To make ahead: Wrap pans well, and freeze, up to 2 months.)
  • Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1-1/4 hours (2 hours more if frozen).
  • Preheat oven to 375 degrees Fahrenheit, with racks in upper and lower thirds.
  • In a small bowl, beat remaining egg until blended; brush onto rolls.
  • Bake until golden brown, about 20 minutes, rotating pans back to front and top to bottom halfway through.
  • Let rolls cool 15 minutes before serving.