Sheet Pan Dinner Rolls

If you love soft white dinner rolls and have a crowd to feed, this is the recipe for you! The dough is easy to work with and just takes a couple of hours to rise at different stages. Pulling 24 beautiful dinner rolls out of the oven is gratifying and will impress any on-lookers.

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Homemade bread is not difficult to make and these sheet pan dinner rolls are no exception. All you really need to make bread successfully at home is time, but don’t be dissuaded for that reason. The time that it takes to make bread successfully is not attended time. You will need about half an hour to make the bread dough, but the rest of the time required for this recipe is just for the dough to rise on its own. 

Ingredients on a wooden table - eggs, butter, water, sugar, yeast, milk and flour.

The ingredients in this recipe are very common and easy to find, as is the case with most bread recipes, but it is important to pay attention to the temperature of some of these ingredients. 110ºF is the magic temperature and it is critical that the water be as close to 110ºF as possible to proof the yeast and that the melted butter and milk is not over 110ºF when it is added to the yeast. 

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dough balls on a wooden countertop

Once you’ve paid attention to that little detail, everything else comes together easily, especially if you are lucky enough to have an electric stand mixer. Fret not, however, you can absolutely make this dough by hand with a little elbow grease.

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Sheet Pan Dinner Rolls on a sheet pan with aa blue and white striped towel in the background.

When the rolls come out of the oven, they will have a dull finish, but by brushing melted butter on top you’ll give the rolls a beautiful sheen and even more delicious flavor.

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She Pan Dinner Rolls in a basket and one roll broken open and buttered.

You can also make these rolls ahead of time very easily. You can bake the rolls a day ahead of time and then re-heat them on the special day (see notes below) or you can follow the recipe through step 6 and freeze the raw dough balls. When you are ready to bake the rolls, let them defrost for several hours and then proceed with step 7.

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Three bread rolls on a table with knife and butter, with more rolls in aa basket in the background.

A homemade dinner roll is a luxury in today’s world of rushed cooks, but there’s no better way to spoil your guests.


Make ahead:
These rolls will stay soft for up to a week. Refrigerate them after two days.

To make 1 day ahead: Bake the rolls as instructed and then allow them to cool completely on a cooling rack. When they are cool, don’t separate the rolls, but instead wrap them well on the sheet pan with plastic wrap. Before serving, cover the sheet pan with foil and warm all the rolls together in a 350°F oven for 10 minutes. Re-heat them uncovered if you want crusty rolls.

To make up to 2 weeks ahead: Follow the recipe through step 6. Place the dough balls on the baking sheet. Grease one side of a piece of plastic wrap and wrap the rolls on the sheet thoroughly to make sure no air gets in. Freeze. Take the rolls out of the freezer 4 hours before you are ready to bake and let the dough balls come to room temperature. Then, let them rise according to step 7 until they have doubled in size and proceed with the recipe.

Scalable Recipe

The recipe below is scalable, but really only makes sense to either make 24 or 12 rolls at a time. Adjust the serving size to 12 for halved quantities. (0.17 cups of sugar = 8 teaspoons)


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Sheet Pan Dinner Rolls

  • Prep Time: 3 h
  • Cook Time: 25 m
  • Total Time: 3 h 25 m
  • Servings:


  • ½ cup unsalted butter
  • 2 cups whole milk
  • ½ cup warm water 110°F
  • tablespoons active dry yeast
  • cup sugar
  • 2 eggs beaten
  • 2 teaspoons salt
  • 6 ½ to 7 cups all-purpose flour
  • 2 tablespoons melted butter


  1. Combine the butter and milk in small saucepan and heat until the butter has melted and the mixture is no hotter than 110°. Set the pan aside to cool.

  2. Use an instant-read thermometer to make sure the warm water is 110°F and then combine the warm water, yeast and sugar together in a large bowl or the bowl of your electric stand mixer. Proof the yeast (let it sit for 10 to 20 minutes, until the mixture is foamy). If the yeast is active, it should foam in the bowl. If yeast does not foam up, discard and start again with new yeast.

  3. Once the yeast has proofed, add the eggs, salt and cooled milk and butter mixture to the bowl and stir until combined. Gradually add 6 cups of the flour, stirring until a dough begins to form. Add more flour as needed - the dough should be soft and elastic, but not sticky. Knead the dough in the electric stand mixer for 5 minutes or by hand for 15 minutes.

  4. Grease the inside of a large bowl with oil and transfer the dough to the bowl, turning it over a few times to make sure it is lightly but completely coated with oil. Cover the bowl with a clean damp towel and place it in a warm place to rise for 1 hour, until the dough has doubled in size.

  5. Grease a half sheet pan (an 18-inch by 13-inch baking sheet for 24 portions) or a quarter sheet pan (a 9-inch by 13-inch baking sheet for 12 portions) lightly with butter.

  6. Punch down the dough and divide it into four equal portions. Cut each portion into 6 even pieces so that you have 24 portions of dough. (If you want the rolls to be perfectly even, weigh the dough on a scale and then weigh each dough ball.) Roll each portion of dough into a smooth ball and place all the balls in evenly spaced rows on the buttered baking pan. (The dough balls can be frozen at this point if making ahead – see notes.)

  7. Cover the sheet pan with a damp towel and let the dough balls rise for another hour, until they have doubled in size. The dough balls should be touching at this point.

  8. Pre-heat the oven to 375°F while the dough balls are rising.

  9. Bake the rolls for 20 to 25 minutes, until they are golden brown on top. As soon as you remove from the rolls from the oven, brush them with melted butter.

  10. Line a serving bowl or basket with a clean tea towel and place the rolls inside, topping with another towel to keep them warm. Serve immediately.

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Comments (21)Post a Reply

  1. 5 stars

  2. 5 stars
    I love the ingredients could I make bread with this. Recipes we love bread in the winter. Love all things you offer for make. Love your dogs

  3. 4 stars
    I made these rolls this morning and they are very good, BUT I came out with 36 rolls big enough to put a burger on. Not what I was expecting. I measured the ingredients precisely and came up with an enormous amount of dough. I might make it again and just half the recipe. I bake all the time and am an experienced bread maker so I have no idea what happened.

    1. Hmm.. That’s interesting and I’m afraid I’m not sure how that could have happened either. The rolls I made could be used for sliders, but mine would not be big enough for a burger. All I can think of is that your dough rose more than mine or your half sheet pan was much bigger allowing them to expand more. Still, I’m glad they were good and you enjoyed them.

  4. 5 stars
    I have not made homemade dinner rolls ever, I’m 53 by the way. These turned out perfect and I will definitely make them again.

  5. 5 stars
    These are so yummy. By far one if the best folks I have ever made. Love doing rough ahead and freezing. Hubby LOVES them too. Definitely reminds me of the good things coming out of the best kitchens from days gone by. These rolls deserve a permanent address in my freezer to bring the goodness to the table whenever I want.

  6. I made the rolls, and they were delicious! But, where did I go wrong? The recipe calls for 2 1/2 TABLESPOONS yeast. Is this correct?? I made a pan full, and the dough just kept growing. I couldn’t work fast enough. It even grew too fast in the refrigerator! Help, I want to make them again! But I need to resolve this problem first! (Don’t misunderstand, got a good laugh out of the situation.)

    1. Hi Mary. It could have been the yeast you were using – it wasn’t rapid rise, by any chance or bread machine yeast, was it? Either way, if you’re using the same yeast next time, just reduce it to 1½ Tablespoons. That should slow it down enough for you to keep up. Sorry it raced you the first time, but I’m glad you have a good sense of humor about it. 🙂

  7. 5 stars
    Yum. Made these twice now. They are yummy and easy. Want to cut recipe in half for just us but that would be 1.5 packages of yeast. Wondering if it would hurt to just use all of both packages.

    1. Hi Linda. This recipe is actually a very quick-rising dough and uses a large amount of yeast in proportion to the other ingredients. I would stick to using 3.5 teaspoons of yeast.

  8. 5 stars
    So I made these during the craziness of COVID-19 and being stuck in the house. My rolls came out bigger than yours, but oh so delicious!! I had a toddler (no daycare) and 3 dogs running about, so the bread most likely rose longer/larger than necessary, but it was still great! Smothered with butter and grape jelly or straight out of the oven, oh so good! I’m going to try the no knead bread next! Can I use a break maker for these recipes? I was considering buying a stand mixer or bread maker. The smell of rising or baking bread is the best! The best cure for the insanity of this crazy time! P.S. miss seeing you with Cook’s Essentials on the Q. I still have my air fryer from one of your presentations and love that too!

    1. Hi Maria. I think the dough is too big in volume for a bread maker. You could make a smaller quantity and use the bread maker to knead the dough for you if you like, but of course you’ll shape the dough into rolls and bake them on a baking sheet.

  9. Would you please provide ways to prepare smaller batches for those who are 1 or 2 persons who may not want so many rolls?

    1. Hi Gerri. I enabled the serving size adjustment on this recipe for you. I would only recommend making a half recipe (12 rolls) instead of fiddling with the numbers to make a smaller batch. Use a 9×13 and cut the serving size down to 12 using the “-” button next to the serving size. These rolls freeze really well too, so pop any uneaten rolls into your freezer for a rainy day.

  10. Does high altitude effect anything. I’m at 5,000 ft. You haven’t said anything about high altitude or perhaps I missed it.

  11. All I have is spelt flour will it be ok to use? I decided this morning to make them today for our Easter ham dinner! Not going out to look for All purpose ! I have it rising now!

  12. So at 9 o`clock at night I decided I wanted to make this recipe for Easter tomorrow. It took about 3 hours plus but let me tell you those rolls are delish! As soon as I took them out of the oven my husband tore off one of them and ate it…hot! LOL I slathered with melted butter but the butter sunk in quickly. BTW, like others my rolls turned out huge even though I made the 24 recommended. I don`t mind, I like big rolls and I plan on taking a dozen to my daughter and family tomorrow. Social distancing of course. Happy Easter everyone!

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