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Mom's Jumbo Dinner Rolls

  • Author: Melissa Griffiths
  • Total Time: 1 hour 35 min
  • Yield: 32 large dinner rolls 1x


These are the best jumbo dinner rolls that my mom has been making for years. The dough is extra soft and tender thanks to the addition of butter, milk, and eggs! So tasty!


  • 2 tablespoons instant yeast
  • 1/2 cup warm water
  • 2 cups milk
  • 1/2 cup butter, cut into 8 pieces
  • 1/2 cup granulated sugar
  • 2 teaspoons salt
  • 2 large eggs
  • 6.5 to 7.5 cups all-purpose flour


  1. Heat the milk and butter together in the microwave to scald the milk and melt the butter, 2 to 3 minutes. Let the mixture cool for 10 minutes.
  2. In a large mixing bowl, combine milk/butter mixture, water, yeast, sugar, and salt. Let yeast rest for 5 minutes.
  3. Add half the flour, and mix for 3 to 5 minutes.
  4. Add the eggs, one at a time, and mix until incorporated.
  5. Add the rest of the flour, 1/2 cup at a time, until a soft dough forms. The dough should be soft and elastic, but not sticky. Knead with your mixer or by hand for 5 minutes.
  6. Let the dough rise in a greased bowl for 30 to 60 minutes.
  7. After rising time has passed, divide the dough into 32 pieces. Roll each piece into a round roll, and place it on a greased, rimmed baking sheet (that is 13x18 inches).
  8. Once all the dough is shaped, cover the rolls, and let them rise for another 30 to 60 minutes. The sides of the rolls should be touching each other before you bake them, that's how you know they are ready. If your house is cold it might take a longer for them to rise this much. See the photos of the risen rolls in the blog post for reference. 
  9. Once the rolls have at least doubled in size, bake at 400 degrees F. for 14 to 18 minutes, or until the tops are nice and golden.
  10. Remove from the oven, and butter the tops of the rolls while still hot. Serve warm or at room temperature.


  • To make this ahead of time simply make the rolls and bake them. After 10-15 minutes remove the rolls from the pan so that they bottoms don't get soggy from steam (I try to keep them connected in 1 or 2 big pieces). Cool the rolls on a wire rack. When the rolls have cooled all the way, place them back in the pan they baked in and wrap them tightly in plastic wrap. If you are just making them the day before, they can just let them rest at room temperature. If you are making them more ahead of time you can freeze them all wrapped up. Allow 6-8 hours for them to thaw at room temperature before you serve them. They are great at room temperature or you can break them apart, put them in a large oven-safe bowl with a towel in the bottom and then cover them with a clean towel and reheat in a 200 degree oven for 15 minutes or so before serving. I normally put them in my enamelware bowls for this.
  • I make this recipe using butter, but my mom often makes it using margarine. It works just great with either one.
  • If I'm not serving the rolls right away, I like to remove them from the pan to cool about 15 minutes after they come out of the oven so that the bottoms don't get steamy and soggy.
  • Prep Time: 20 min
  • Cook Time: 15 min
  • Category: Side
  • Method: Oven
  • Cuisine: American

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