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Sunday Dinner Rolls from The Prepared Pantry

Here is my ammedned recipe for Sunday Dinner Rolls from The Prepared Pantry
Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Course Baking
Cuisine American
Servings 12 rolls


  • KitchenAid mixer & dough hook
  • Mixing Bowls
  • Measuring Cups
  • Measuring Spoons
  • 2-Cup Liquid measuring cup
  • Thermometer


  • 1 1/4 cup water 110 degrees
  • 3 TBS softened butter
  • Sunday Dinner Rolls Baking mix
  • Yeast packet included in Baking mix
  • 1/2 TBS vegetable oil


  • Combine water, yeast and lightly stir
  • Add butter and 1/3, or 1/2, of baking mix and turn mixer on low until well combined
  • Slowly add the remaining baking mix 1/2 cup at a time
  • Once all in well combined, turn mixer up to Medium and knead for 2 minutes
  • Turn off, readjust any dough and let sit for 30 seconds to 1 minutes (it needs time to pull itself back together)
  • Turn mixer on Med-High for another 2 minutes and knead
  • Remove from mixer bowl and form into a ball, you may need knead it a little more on a floured surface
  • Place dough in a lightly oiled bowl, cover with a towel. I have found that the smaller the bowl, the better because it keeps the dough in better shape
  • Let sit for 1 hour or until dough has doubled
  • After 1 hour, punch dough down and start shaping the rolls into equal sizes (see Notes for how to make dough equal sizes!)
  • Let rise for 30-45 minutes- until puffy and bigger
  • Bake at 375 degrees for 18-20 minutes, or until golden brown
  • Brush melted butter on top
  • Sit on rack to cool
  • Enjoy with soft butter or alone


In order to get rolls in equal sizes:
Use a knife or dough scraper divide the 1 large ball of dough into 3 equal pieces
Divide those 3 equal pieces into 4 pieces each
Rolls each piece into a ball, use your thumbs to pulls the surface down and pinch it at the bottom of the roll
Place perfectly shaped dinner roll pinched side down on baking sheet
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