How to Bake Perfect Brown-and-Serve Dinner Rolls

Brown-and-serve rolls are a perfect make-ahead holiday staple. Soft, fluffy, and brushed with butter (and garlic, if you like), these dinner rolls are impossible to stop eating.

I’m a total carbohydrate enthusiast, so holiday plates at my house are all about the sides. Whether served with a holiday roast or a weeknight stew, freshly baked rolls are always welcome. These brown-and-serve rolls are one of my favorites because you can prepare them ahead and finish-bake when needed.

What are brown-and-serve rolls?

Brown-and-serve rolls are yeast rolls that are partially baked (par-baked), cooled, and stored until you’re ready to finish them. The par-bake sets the structure so you can refrigerate for up to a week or freeze for up to a month. When you want hot rolls, thaw if necessary, then bake briefly to brown and finish the crumb.

These rolls come out tender and buttery. The dough in this recipe is optional to flavor with minced garlic and fresh rosemary; omit either if you want a plain dinner roll. The big advantage is convenience: make a batch days or weeks ahead and finish them off just before serving.

How to make brown-and-serve dinner rolls

If you’re new to yeast baking, this recipe is forgiving. It uses instant yeast and only requires one primary rise, making it well suited for beginners.

Ingredients you’ll need

For the full batch (about 48 rolls):

• 8 to 9 cups all-purpose flour
• 2 envelopes instant yeast (about 4 1/2 teaspoons)
• 1/2 cup granulated sugar
• 4 teaspoons fine sea salt
• 3 to 4 tablespoons minced fresh rosemary (optional)
• 4 to 5 large garlic cloves, minced (optional)
• 1 1/2 cups milk
• 1 1/2 cups water
• 1/2 cup unsalted butter

Note: Flour absorption varies with humidity and other factors, so the total flour amount may differ slightly each time. Any milk (whole, 2%, or a non-dairy alternative) will work. If you choose dairy-free milk, use a dairy-free spread in place of butter.

Making the dough

1. In the bowl of a stand mixer fitted with the dough hook, combine 3 cups of the flour with the yeast, sugar, salt, rosemary (if using), and garlic (if using).

2. In a separate container, warm the milk, water, and butter until very warm (about 120°F). The butter does not need to be fully melted. Add the warm liquid to the dry ingredients and beat 2 minutes at medium speed. The mixture will be loose.

3. Add 2 more cups of flour and beat 2 minutes at high speed. With the mixer on low, add just enough of the remaining flour to form a soft dough.

4. Turn the dough onto a lightly floured surface and knead about 8–10 minutes until smooth and elastic. Cover with a clean towel and let rest 10 minutes.

5. Divide the dough into 4 equal portions. Each portion makes about 12 rolls (the full recipe yields 48).

6. Shape the rolls (see shape options below). Cover and let rise in a warm, draft-free spot until nearly doubled, about 1 hour.

7. Par-bake: Bake at 275°F for 20–25 minutes, or until the rolls only begin to change color. Cool in the pans 20 minutes, then transfer to wire racks to finish cooling.

Dinner roll shape options

You can shape these rolls several ways. Each of the four dough portions yields one dozen rolls, so a full batch makes four dozen. Mix shapes or make them all the same.

Classic dinner rolls: Divide a portion into 12 equal pieces, shape into smooth balls, and place in greased muffin cups or a greased 9-inch round cake pan.

Cloverleaf: Divide a portion into 36 pieces, place 3 pieces in each greased muffin cup.

Bowknots: Roll a portion to a 12 x 6-inch rectangle, cut into twelve 1-inch strips, tie each into a loose knot, tuck ends under, and place on greased baking sheets about 2 inches apart.

Curlicue rolls: Roll a portion to a 12 x 9-inch rectangle, cut into twelve 1-inch strips, hold one end and wind each strip into a coil, tuck the end underneath, and place on greased baking sheets about 2 inches apart.

Storage and reheating instructions

Once the par-baked rolls are completely cool, store them in resealable freezer bags. Refrigerate up to 1 week or freeze up to 1 month.

To serve: If frozen, thaw overnight in the refrigerator or at room temperature for about 1 hour. Arrange rolls on ungreased baking sheets and bake at 375°F for 10–13 minutes, or until golden brown. Brush the tops with melted butter as soon as they come out of the oven, if desired. Serve warm.

Serving suggestions

These rolls pair beautifully with holiday turkey, ham, or roast beef, and they’re equally good with weeknight mains like pot roast, chicken, or grilled pork chops. They’re also excellent alongside a bowl of soup, such as chicken pot pie soup, butternut squash soup, or beef and barley stew.