Ah, the humble dinner roll – a cornerstone of any Thanksgiving feast. But this is no ordinary roll recipe. Prepare to be amazed by the soft, pillowy texture and rich, buttery flavor of these Thanksgiving Dinner Rolls. They’re the perfect accompaniment to your holiday turkey, mashed potatoes, and gravy, and they’ll have your guests begging for seconds (and thirds!).
Baking is an art, and these rolls are a masterpiece. Each bite melts in your mouth, thanks to the perfect balance of yeast, butter, and just the right amount of sweetness. Whether you’re a seasoned baker or a beginner, this recipe will have you feeling like a pastry pro in no time. So preheat your oven, gather your ingredients, and get ready to create a Thanksgiving tradition your family will cherish for years to come.
Imagine the scene: your kitchen fills with the aroma of freshly baked bread, and your guests gather around the table, their eyes lighting up as you present these golden-hued beauties. As they tear into the soft, pillowy interior, the buttery goodness coats their tongues, and sighs of contentment fill the air. This is the power of the perfect Thanksgiving dinner roll – it has the ability to transform a meal into a memory.
What Makes This Recipe Truly Special?
These Thanksgiving Dinner Rolls are truly special for a few key reasons. First and foremost, the texture is unparalleled. Thanks to the perfect ratio of flour, yeast, and butter, these rolls achieve a level of softness and pillowy-ness that sets them apart from your average dinner roll. They’re not dense or heavy, but rather light and airy, with a delicate crumb that melts in your mouth.
Secondly, the flavor profile is simply divine. The combination of the sweet, nutty notes from the butter and the subtle hint of yeast creates a taste that is both comforting and indulgent. These rolls are the perfect complement to the rich, savory flavors of your Thanksgiving feast, adding a touch of sweetness that balances out the meal perfectly.
Ingredients
• 1 tablespoon (12g) granulated sugar
• 1 teaspoon (5g) salt
• 1 package (2 1/4 teaspoons or 7g) active dry yeast
• 1 cup (240ml) warm milk (110°F-115°F / 43°C-46°C)
• 1/4 cup (56g) unsalted butter, melted and slightly cooled
• 1 large egg, at room temperature
The key to these rolls is the use of all-purpose flour. While bread flour can certainly be used, the all-purpose variety creates a softer, more tender crumb that is perfect for this application. The warm milk helps activate the yeast, while the melted butter adds a rich, indulgent flavor. And the egg contributes to the tender, pillowy texture. Feel free to substitute the milk with non-dairy alternatives like almond or oat milk if needed.
Instructions
- Proof the Yeast: In a large bowl, combine the warm milk, yeast, and 1 teaspoon of the sugar. Whisk together and let sit for 5-10 minutes until the mixture is foamy and bubbly, indicating the yeast is active.
- Make the Dough: In a separate bowl, whisk together the remaining 2 tablespoons of sugar, salt, and flour. Add the melted butter and egg to the yeast mixture and stir to combine. Gradually add the dry ingredients, mixing with a wooden spoon or dough hook until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until the dough is smooth, elastic, and not sticky.
- First Rise: Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1 to 1 1/2 hours, until doubled in size.
- Shape the Rolls: Punch down the dough to release any air bubbles. Divide the dough into 12 equal pieces (about 2.5 ounces or 70g each). Shape each piece into a smooth ball by gently stretching the dough and pinching it at the bottom. Place the rolls in a greased 9×13-inch baking dish or on a parchment-lined baking sheet, spacing them about 1 inch apart.
- Second Rise: Cover the rolls and let them rise for another 30-45 minutes, until puffy and nearly doubled in size.
- Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 18-22 minutes, until golden brown on top. Brush the hot rolls with melted butter as soon as they come out of the oven.
- Cool and Serve: Allow the rolls to cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm, with additional butter if desired.
Timing Overview
• Cook time: 18-22 minutes
• First Rise: 1-1.5 hours
• Second Rise: 30-45 minutes
• Cooling time: 5 minutes
• Total Time: 2.5-3 hours
Nutritional Information
Nutritional information is an estimate per serving, based on 12 servings.
• Protein: 5.6 g
• Sodium: 277 mg
• Carbohydrates: 32.9 g
• Fat: 7.4 g
• Fiber: 1.1 g
Make It Your Own: Substitutions and Ideas
• To Make it Vegan: Substitute the milk with unsweetened almond or oat milk, and the egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. Use a plant-based butter or oil in place of the dairy butter.
• To Add a Spicy Kick: Incorporate 1/2 teaspoon of cayenne pepper or a finely diced jalapeño into the dough. You can also brush the baked rolls with a mixture of melted butter and your favorite hot sauce for an extra flavor boost.
Plating and Presentation Tips
• Garnish Suggestions: Sprinkle the warm rolls with a light dusting of flaky sea salt or finely chopped fresh herbs like rosemary or thyme. You can also brush them with a bit of melted butter and honey for a glistening, golden finish.
• Beverage Pairing: These rolls pair wonderfully with a crisp, dry white wine or a classic Thanksgiving cocktail like a spiced apple cider mimosa. For a non-alcoholic option, a hot cup of mulled cider or rich, creamy hot chocolate would be the perfect accompaniment.
Your Guide to a Flawless Execution
• Mistake 2 – Using Cold Ingredients: Make sure all your ingredients, especially the milk and egg, are at room temperature before beginning. Cold ingredients can shock the yeast and prevent the dough from rising properly, leading to a tough, dense final product.
• Mistake 3 – Not Preheating the Oven: Ensure your oven is fully preheated to the correct temperature before baking the rolls. A cold oven will cause the dough to rise too quickly, resulting in an uneven, lopsided shape and potentially undercooked centers.
Smart Storage for Maximum Flavor
• Freezing: These rolls freeze beautifully! To freeze, place the baked and cooled rolls in a single layer on a baking sheet and freeze until firm, about 2 hours. Then, transfer the rolls to a freezer-safe bag or container and freeze for up to 3 months.
• Reheating: To reheat, simply place the frozen rolls in a 350°F (175°C) oven for 10-15 minutes, until warmed through and slightly crispy on the outside. For refrigerated rolls, heat them in the oven for 5-7 minutes, or until heated to your liking.
FAQs
Can I make the dough ahead of time?
Absolutely! The dough can be made a day in advance and stored in the refrigerator until you’re ready to shape and bake the rolls. Simply punch down the dough, cover it, and refrigerate for up to 24 hours. When you’re ready to bake, let the dough come to room temperature, then shape and rise as directed in the recipe.
How do I get the rolls to rise evenly?
Ensuring your oven is properly preheated and your rolls have enough space to expand is key to achieving an even rise. Additionally, make sure your yeast is fresh and active, and that your milk is warm but not too hot, which can kill the yeast. Finally, be gentle when shaping the dough to avoid deflating the air bubbles that have developed during the first rise.
Can I make these rolls dairy-free?
Absolutely! You can easily adapt this recipe to be dairy-free by substituting the milk with unsweetened almond, oat, or soy milk, and the butter with a plant-based alternative like coconut oil or vegan margarine. Just be sure to adjust the amounts as needed to maintain the right dough consistency.
How can I achieve a softer, more tender crust?
For an extra soft, pillowy crust, brush the rolls with melted butter or an egg wash (1 beaten egg mixed with 1 tablespoon of water) just before baking. The fat or egg wash will create a tender, glossy exterior. You can also cover the baked rolls with a clean kitchen towel as soon as they come out of the oven to trap the steam and keep the crust soft.
Can I make these rolls ahead of time for Thanksgiving?
Yes, you can absolutely make these rolls in advance for your Thanksgiving feast. The dough can be prepared and the rolls can be shaped and frozen up to 3 months ahead of time. Simply thaw the rolls in the refrigerator overnight, then let them rise at room temperature for 30-45 minutes before baking as directed.
Enjoy Your Delicious Creation!
There you have it – the secret to creating the most heavenly Thanksgiving Dinner Rolls you’ve ever tasted. With their soft, buttery texture and irresistible flavor, these rolls are sure to steal the show at your holiday table. Whether you serve them alongside your roasted turkey and mashed potatoes or enjoy them on their own with a pat of creamy butter, one thing is certain: your guests will be begging you for the recipe.
So go ahead, unleash your inner baking master and treat your loved ones to a taste of Thanksgiving perfection. These rolls are sure to become a cherished tradition that will have your family and friends looking forward to the holiday season year after year.
Bon appétit, and happy Thanksgiving!
The Best Thanksgiving Dinner Rolls Recipe
⏱️ Timing Overview
🥘 Ingredients
📝 Instructions
- In a large bowl, combine the warm milk, yeast, and 1 teaspoon of the sugar. Whisk together and let sit for 5-10 minutes until the mixture is foamy and bubbly, indicating the yeast is active.
- In a separate bowl, whisk together the remaining 2 tablespoons of sugar, salt, and flour. Add the melted butter and egg to the yeast mixture and stir to combine. Gradually add the dry ingredients, mixing with a wooden spoon or dough hook until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until the dough is smooth, elastic, and not sticky.
- Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1 to 1 1/2 hours, until doubled in size.
- Punch down the dough to release any air bubbles. Divide the dough into 12 equal pieces (about 2.5 ounces or 70g each). Shape each piece into a smooth ball by gently stretching the dough and pinching it at the bottom. Place the rolls in a greased 9x13-inch baking dish or on a parchment-lined baking sheet, spacing them about 1 inch apart.
- Cover the rolls and let them rise for another 30-45 minutes, until puffy and nearly doubled in size.
- Preheat your oven to 375°F (190°C). Bake the rolls for 18-22 minutes, until golden brown on top. Brush the hot rolls with melted butter as soon as they come out of the oven.
- Allow the rolls to cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm, with additional butter if desired.
