Emilie Meyer
Dinner rolls are a delightful addition to any meal, and baking them at home is easier than you think! The type of pan you use can make a difference in the final product, so it's important to choose the right one. A half-sheet pan, also known as a baking sheet, is a versatile option for baking dinner rolls. Its size and shape allow for even baking and can accommodate a variety of roll arrangements, from pull-apart rolls to free-standing rolls. Using a light-colored half-sheet pan will also help you achieve that desirable soft and fluffy texture. So, if you're looking to bake delicious, uniform dinner rolls, a half-sheet pan is an excellent choice.
| Characteristics | Values |
|---|---|
| Baking sheet size | 18-inch by 13-inch for 24 portions |
| Dough portions | Divide into four equal parts, then cut each portion into 6 equal pieces for a total of 24 portions |
| Dough ball size | Golf ball-sized |
| Dough ball arrangement | Evenly spaced rows |
| Oven temperature | 350°F to 375°F |
| Baking time | 9-11 minutes or 20-30 minutes, until golden brown on top |
| Texture | Soft and fluffy |
| Colour | Light golden brown |
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What You'll Learn
Dough preparation
The first step in preparing the dough is to gather all your ingredients. Make sure your milk is slightly warmed and your butter is melted. You will need milk, egg, sugar, salt, bread flour, and yeast. You can use a bread machine to mix and knead the dough, or you can do it by hand. If using a bread machine, add the ingredients in the order specified by the manufacturer.
Once the dough is mixed, punch it down and divide it into equal portions. The number of portions will depend on the size of your rolls and the number you want to make. For larger rolls, divide the dough into 12-16 pieces. For smaller rolls, you can divide the dough into 24 pieces. Roll each portion into a smooth ball.
If you want perfectly sized rolls, weigh the dough and then weigh each dough ball. You can also eyeball it, as exact sizing is not necessary. After shaping the dough balls, coat each one with melted butter.
Next, prepare your baking sheet. A light-colored baking sheet is best for achieving a soft, fluffy texture. If you use a dark pan, the rolls may crisp up on the bottom. Grease the baking sheet lightly with butter or non-stick baking spray. If you prefer softer rolls, line the baking sheet with parchment paper before greasing.
Place the coated dough balls onto the prepared baking sheet, spacing them evenly apart. The dough balls should be touching if you want pull-apart rolls. Cover the dough balls with a damp towel or plastic wrap and let them rise in a warm place for about an hour, or until they have doubled in size.
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Baking sheet preparation
To prepare a baking sheet for dinner rolls, you'll first want to decide what type of roll you want to make. For uniformly shaped pull-apart rolls, use a round or rectangular pan. For non-pull-apart perfect spheres, bake rolls free-form on a baking sheet.
If you want soft-sided rolls with less crust, make pull-apart rolls. If you want crispier rolls with more crust, space the rolls out on a baking sheet.
If you are using a baking sheet, grease it lightly with butter. If you want a softer roll, place parchment paper on top of the butter. If you want crispier rolls, grease the baking sheet only.
Roll each portion of dough into a smooth ball and place the balls in evenly spaced rows on the prepared baking sheet. The dough balls should be touching. Cover the sheet pan with a damp towel and let the dough rise for about an hour, until they have doubled in size.
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Dough shaping
Shaping the dough is an important step in making dinner rolls. Here is a step-by-step guide to achieving the perfect shape:
Step 1: Portioning the Dough
Start by dividing the dough into the desired number of rolls. The number of portions will depend on the recipe and the size of the rolls you want. For example, you can divide the dough into 14 to 16 equal pieces for smaller rolls, or 6 equal portions for a total of 24 dough balls if you want larger rolls. You can eyeball the portions, or use a kitchen scale for precise measurements.
Step 2: Shaping the Dough
Take one portion of dough at a time and roll it into a ball. Then, roll the ball into a rope, about 10 to 15 inches long. If you want to make traditional round rolls, simply pinch the end of the rope to seal it and set it aside to rise.
For more intricate shapes, there are several options:
- Knots: Tie a knot in the center of the rope and tuck the ends under. You can also slice the rope in half lengthwise, tie the two strands into a knot, and then tuck the ends underneath.
- S-shaped buns: Coil the rope from both ends until you form an S shape.
- Crescent rolls: Roll out the dough into a circle and cut it into wedges. Roll each wedge up from the wide end to the tip and gently curl it into a crescent shape.
- Parker House rolls: Roll out the dough into a sheet and use a biscuit cutter to cut out rounds. Use a butter knife to make an off-center crease in each round and fold it over.
- Holiday shapes: For Easter, you can shape the dough into bunnies by coiling the rope to form the body and head, and using smaller pieces for the ears and tail. For fall, you can shape the dough into pumpkins.
Step 3: Placement on the Baking Sheet
Once you've shaped all the rolls, it's time to place them on the baking sheet. If you want pull-apart rolls, arrange them close together on the sheet. For traditional dinner rolls, space them about 1/2 inch apart so they don't touch as they bake.
Cover the rolls with a clean kitchen towel or aluminum foil and let them rise again before baking. This second rise will ensure your rolls are fluffy and tender.
Now you're ready to bake your perfectly shaped dinner rolls!
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Baking temperature and duration
The ideal baking temperature and duration for dinner rolls depend on the type of roll you want to make. For instance, if you want uniformly shaped pull-apart rolls, you should bake them in a round or rectangular pan. On the other hand, if you want non-pull-apart perfect spheres, bake the rolls free-form.
If you want soft-sided rolls with less crust, you can bake them in a pull-apart style in a pan. For crispy rolls with more crust, place them on a baking sheet. If you use a dark pan, the rolls may crisp up on the bottom.
When using a half sheet pan, grease it lightly with butter. Divide your dough into 24 equal portions and roll each into a smooth ball. Place the balls in evenly spaced rows on the buttered baking pan. Cover the sheet pan with a damp towel and let the dough rise for an hour until they have doubled in size. Preheat the oven to 350°F-375°F and bake the rolls for 20-30 minutes until they are golden brown on top.
For soft dinner rolls, some bakers recommend baking at 350° F for 9 to 11 minutes until the tops are just browning. For a soft roll, you can also place parchment paper on top of a baking spray.
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Brushing with butter
Temperature of the Butter:
It is important to use melted butter when brushing it onto the rolls. This allows the butter to coat the rolls evenly and efficiently, seeping into the nooks and crannies, creating a rich and indulgent mouthful. To melt the butter, simply heat it over a medium heat until it reaches a temperature of 120-140°F. Allow it to cool slightly before brushing to avoid burning your hands.
Timing:
The timing of the butter brush is crucial. Brush the tops of the rolls as soon as they come out of the oven while they are still hot. This will ensure that the butter is absorbed into the rolls, keeping them soft and flavourful. The warmth of the rolls will also help the butter to melt and spread evenly.
Technique:
When it comes to brushing butter onto dinner rolls, there is no need to be precise or delicate. Be generous with the butter and don't be afraid to get a little sloppy! Use a pastry brush to coat the tops and sides of the rolls. If you don't have a pastry brush, a spoon can be used to drizzle and spread the butter. Ensure each roll is well-coated, and don't worry if some butter drips down the sides—this will only add to the flavour and texture.
Variations:
While plain melted butter is a classic and delicious choice, there are also some variations you can try to elevate your dinner rolls:
- Salted Butter: For a savoury twist, use salted butter and sprinkle a pinch of salt on top of the brushed rolls.
- Herbs: Add some chopped fresh herbs, such as rosemary or parsley, to the melted butter before brushing. This will infuse the rolls with a delightful aroma and flavour.
- Garlic: For a more savoury option, simmer some minced garlic with butter, then brush this mixture onto the rolls after baking.
- Sweet Touch: If you have a sweet tooth, consider adding a touch of honey to the melted butter before brushing. This will give your rolls a subtle sweetness that pairs beautifully with the butter.
No matter which variation you choose, the key to success is to be generous with the butter and ensure each roll is well-coated. This step will elevate your dinner rolls, making them irresistibly delicious and indulgent.
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Frequently asked questions
Yes, you can bake dinner rolls on a half sheet pan. Grease the pan with butter or use parchment paper for softer rolls.
After kneading the dough, divide it into equal portions and roll each portion into a smooth ball. You can use a bench scraper or a kitchen scale to ensure equal portions.
Preheat the oven to 350-375°F. Bake the rolls for 9 to 30 minutes, depending on the size of your rolls. The rolls are done when they are lightly golden brown on top.
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