Maybe you didn't plan to Thanksgiving Scrolls from scratch this year. Who has time – there is a party to prepare! But we have a genius recipe that's super quick, requires only pantry ingredients, and makes a dozen absolutely perfect lunches: our Quick dinner rolls in large batches. With this last-minute miracle, baking rolls can be the easiest thing you do all day.
These rolls are fluffy on the inside and have a golden-brown crust on top; because they gently touch each other while baking, they have a pull effect and super soft sides. Basically, they're the Platonic ideal of a soft, fluffy, white dinner roll, and the only way to make them better is with a generous spread of soft butter.
Photography by John Sherman; food styling by Liz Neily
Fast turnaround time
Something that isn't available in abundance this Thanksgiving? Time. There's turkey to roast, drinks to drink and pie to eat. for Lucky, Quick dinner rolls in large groups live up to their name: They can be on the table in just 1 1/2 hours, remarkably fast for a sourdough recipe.
The secret to this fast-tracked timeline? Maya, and lots of it. The dough uses 2 1/2 tablespoons (28 g). instant peak for the dough to rise quickly. If you're worried that the rolls might taste too sour with this amount, relax. Because the dough only rises for a short time, the rolls have a balanced flavor and a nice rise.
Light in your pantry
The other thing you probably don't have time for when you're preparing a meal for a crowd? A last minute trip to the grocery store. List of ingredients for these Quick dinner rolls in large batches is short and simple, requiring only the basics you probably already have in your kitchen: In addition to yeast, you'll need milk, butter, sugar, salt and all purpose flour. This is! (See recipe page for specific amounts of ingredients.)
This recipe is also quite versatile. In a pinch, I've substituted milk for water and butter for oil, and each time I've ended up with soft, golden-brown rolls. For best results, follow the recipe as written, but if you're short of an ingredient or two, make a clever substitution and it won't hurt your rolls.
Photography by Erica Allen; food styling by Liz Neily.
Generous yield
Most roll recipes yield about a dozen rolls—enough for an average family dinner with few leftovers. This recipe doubles that: Makes a whole half sheet pan24 large rolls (about 3″ in diameter. Think you don't need that many rolls? I beg to differ. People will eat these and ask for more, plus they make great slider-sized sandwiches for leftovers the next day.
Quick dinner rolls in large batches it can also be frozen after baking if you're sure you won't go through two full dozen. But I prefer to pack six or more at a time and take them to a neighbor's or friend's house. Sharing is built into this recipe, which is just one of the many reasons to bake this holiday season.
Room to play
This recipe offers a classic white dinner roll, but the dough can be coated with a variety of seasonings, including Herbs of Provence, Pizza seasoningOR zaatar. You can also leave the batter plain and top the rolls if you like, sprinkling some of the rolls before baking.
Brush the rolls with a little milk or egg wash and then add seeds, spices or salt as desired. Divide the pan into four and make each square a different flavor, or top each other roll to create a checkerboard pattern. Taste AND talent!
Looking for more recipes you can make when you're short on time? Check out our collection of Last minute miracles.
Cover picture (Quick dinner rolls in large batches) by Eric Allen; food styling by Liz Neily.
