Sheet Pan Dinner Rolls
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These sheet pan dinner rolls are the ultimate addition to your Christmas dinner table. They come together quickly, bake up beautifully, and make enough to feed a full house—perfect for holiday gatherings when you need a reliable, crowd‑pleasing side. The recipe yields about 40 rolls, each similar in size to a classic King’s Hawaiian roll, but you can absolutely shape them larger if you prefer a heartier roll.
I like to mix the dough in my Bosch mixer because this batch is a bit too big for a standard KitchenAid stand mixer. The recipe doesn’t halve easily since it uses just one egg, but the good news is you can still mix the dough entirely by hand if needed. These rolls turn out soft, fluffy, and ready to enjoy in just a couple of hours. If you’re short on time, you can speed things up by proofing the dough using the Instant Pot’s warm or yogurt setting. The lowest temperature on your oven works well too—just preheat it briefly, turn it off, and place the covered dough inside to rise. I also use this trick after shaping the rolls to help them get that perfect final rise before baking.
Ingredients for Sheet Pan Dinner Rolls
- WARM WATER
- ACTIVE DRY YEAST
- BUTTER
- SALT
- SUGAR
- EGG
- FLOUR
Instructions for Sheet Pan Dinner Rolls
Activate the yeast – In a large mixing bowl – or the bowl of your Bosch mixer – combine the warm water and yeast. Let the mixture rest for about 5 minutes, until the yeast begins to foam.
Mix the dough – Add the melted butter, salt, sugar, egg, and flour to the bowl. Knead the dough for 10 minutes, either in the mixer or by hand. Transfer the dough to a greased bowl, cover it, and let it rise for 40 minutes.
Time‑saving tip: You can speed up this first rise by placing the dough in an Instant Pot on the warm or yogurt setting for 20 minutes. Another option is to preheat your oven to 170°F, turn it off, and let the dough rise inside for about 20 minutes.
Shape the rolls – Punch down the dough and turn it out onto a work surface lightly coated with nonstick spray. Mist the top of the dough as well to prevent sticking. Divide the dough into 40 equal pieces and shape each into a roll. Arrange the rolls on a greased sheet pan in 5 rows of 8.
Let the rolls rise again – Cover the pan and allow the rolls to rise for 30 minutes. To speed things up, you can use the same warm‑oven trick: preheat to 170°F, turn it off, and let the rolls rise inside for 15–20 minutes.
Bake – Preheat your oven to 350°F. Bake the rolls for 22–25 minutes, or until they’re beautifully golden brown.
Frequently Asked Questions
How many rolls does this recipe make?
This recipe makes 40 small, fluffy rolls, similar in size to King’s Hawaiian rolls. You can shape them larger if you prefer—just adjust the baking time slightly.
Can I make the dough in a KitchenAid mixer?
This batch is a bit too large for a standard KitchenAid, so a Bosch mixer works best. If you don’t have one, you can absolutely mix and knead the dough by hand.
Can I halve the recipe?
It’s tricky to halve because the recipe uses one egg, which doesn’t divide cleanly. If you need fewer rolls, you can freeze half the baked rolls for later.
How can I speed up the rising time?
You have a few great options:
- Use the Instant Pot on the warm or yogurt setting (20 minutes).
- Preheat your oven to 170°F, turn it off, and let the dough rise inside (20 minutes).
- Use the same warm‑oven method for the second rise as well.
Can I make these rolls ahead of time?
Yes! You can:
- Bake them earlier in the day and warm them before serving.
- Freeze the baked rolls and thaw/warm when needed.
- Or refrigerate the shaped rolls overnight, then let them come to room temperature and rise before baking.
Can I freeze the dough?
It’s best to freeze the baked rolls, not the dough. The dough’s yeast activity can be unpredictable after freezing, but the baked rolls freeze beautifully.
How do I store leftovers?
Store cooled rolls in an airtight container for 2–3 days. Warm them in the microwave or oven to bring back that fresh‑baked softness.
Can I bake these in two pans instead of one sheet pan?
Yes—divide the rolls between two greased pans. Just keep an eye on the baking time, as smaller pans may bake slightly faster.
For more recipes like this, try:
- One Hour Dinner Rolls
- Homemade Crescent Rolls
- Freeze and Bake Dinner Rolls
- One Hour Buttermilk Rolls
Sheet Pan Dinner Rolls
Real Mom Kitchen
Equipment
Ingredients
- 2 ½ cups warm water
- 2 Tbsp active dry yeast
- ½ cup butter melted
- 2 tsp salt
- ½ cup sugar
- 1 egg
- 7 cups all-purpose flour
Instructions
- In a large bowl or the bowl of a Bosch mixer, add the warm water and yeast. Allow it to sit for 5 minutes.
- Add in the melted butter, salt, sugar, egg, and flour. Allow to knead for 10 minutes. Place the dough in a greased bowl, cover, and allow to rise for 40 minutes. To speed up the process, you can place it in an Instant Pot on the warm or yogurt setting for 20 minutes. Alternatively, you can preheat an oven to 170 degrees. Then turn off the oven and allow it to rise for 20 minutes.
- Punch down the dough. Place the dough on a work surface sprayed with non-stick cooking spray and spray the top of the dough. Divide the dough into 40 rolls. Place on a sheet pan that has been sprayed with non-stick cooking spray in 5 rows of 8 rolls. Cover and allow to rise for 30 minutes. To speed up this process, you can preheat the oven again to 170 and turn it off. Add the rolls and allow to rise for 15-20 minutes.
- Preheat oven to 350 degrees and bake for 22-25 minutes until golden brown.
Nutrition
This recipe is adapted from Stephenie Reed.
