Skip to main content
  1. Leisure
  2. Food & Drink
  3. Food & Recipes

Big-batch baking: Flaky dinner rolls

See also

Looking to feed a crowd for the holidays? Try these flaky, easy-to-make-ahead rolls, adapted from Fine Cooking via Tracey’s Culinary Adventures.

Flaky Make-Ahead Dinner Rolls

· 4 cups flour

· 2-1/4 teaspoons instant yeast

· 1/3 cup sugar

· 1 cup milk

· 1/2 cup (1 stick) butter

· 3 large egg yolks

Using a stand mixer fitted with a dough hook, combine the flour, yeast, sugar, and salt in a bowl, mixing just enough to combine. In a small saucepan, combine milk and butter over medium-low heat, stirring frequently, until the butter has melted and the mixture registers about 115-degrees F on a thermometer – you will need to let it cool down to the right temperature so you don't kill the yeast.

Combine the warm milk/butter mixture to the dry ingredients along with the egg yolks, mixing on low speed until a rough dough comes together (scrape down the sides of the bowl if needed). Knead the dough on low speed for 5-6 minutes, or until it is smooth and elastic.

Turn the dough out onto your work surface and shape into a ball, then spray a large bowl with nonstick cooking spray then put the dough in it. Cover the bowl with plastic wrap and allow dough to rise in a warm place until doubled, about 45 minutes. In the meantime, spray a 13” x 9” baking dish with nonstick cooking spray.

After rising, turn the dough out onto your work surface and divide into 16 pieces. Shape each piece into a ball and put in baking dish. Repeat until all 16 are in the dish. If baking immediately: Cover the dish with plastic wrap and let rise for about 30 minutes (until the rolls have doubled in size). Preheat oven to 375-degrees F. Remove the plastic wrap and bake the rolls for 18-20 minutes, until golden brown.

To make ahead: after making dough balls and putting them in the dish, cover the dish and put in the refrigerator overnight. The next day, remove the dish from the refrigerator about four hours before you want to bake them, placing them in a warm spot to rise until doubled before baking (use temperature and time stated above).

Check out all of Paula’s Buffalo Examiner columns:

· Buffalo Events

· Buffalo Sports Travel

· Buffalo Travel

· Buffalo Gardening

· Buffalo Baking

· Buffalo Motorsports

Follow Paula on:

· Facebook – Paula Thompson Freelance

· Twitter - @paulat14

· Website –

· Flickr – PaulaThompsonFreelance

Contact Paula at



  • Cashew dip
    Tasty cashew dip: You wouldn't think something so healthy could be so tasty
    Cashew Dip
  • Istanbul, Turkey
    Istanbul, Turkey has been named the number one travel destination by Trip Advisor
    9 Photos
  • Pasta Salad
    Pasta salad recipe: Easy and healthy pasta salad with delicious pasta dressing
    Pasta Salad
  • Deviled eggs
    This is the only deviled egg recipe you’ll need this Easter
    Delicious Eggs
  • Nail art
    Use this Coachella sunset nail art tutorial with RCM nail polish to create gorgeous nails
    7 Photos
  • Chocolate souffle
    Love chocolate? Get tips on making the perfect chocolate souffle every time
    Recipe 101

User login

Log in
Sign in with your email and password. Or reset your password.
Write for us
Interested in becoming an Examiner and sharing your experience and passion? We're always looking for quality writers. Find out more about and apply today!