No Thanksgiving table feels complete without a basket of warm, buttery rolls. They soak up gravy, balance the heavy dishes, and, best of all, they can be made days ahead so that the oven is free on the big day. With Thanksgiving on November 26 this year, now is the perfect time to practise the recipe once and freeze a batch.
Why this dough works
This is an enriched dough: milk, egg and butter make the crumb soft and tender, while a little sugar helps the crust turn golden. It is forgiving for beginners, needs no special equipment beyond a bowl, and gives twelve even rolls from one tray.
Tips for soft, fluffy rolls
- Warm, not hot milk. About 38°C (100°F) is ideal; hot milk can kill the yeast.
- Knead until smooth. Eight to ten minutes by hand gives a dough that is slightly tacky but springs back when pressed. Add flour one spoonful at a time only if it sticks badly.
- Be patient with the rise. The dough should double in size. In a cool kitchen, place the bowl in the oven with only the light on.
- Weigh the pieces. Dividing the dough with a scale makes rolls bake evenly.
- Brush with butter twice: once before baking and again right out of the oven for a shiny, soft top.
Variations
- Knead a tablespoon of chopped rosemary or thyme into the dough for an herb roll.
- Sprinkle sesame or nigella seeds on top after brushing with egg.
- Replace half the flour with whole wheat for a nuttier, denser roll.
- Brush with honey butter and flaky salt after baking.
Make-ahead and storage
Shape the rolls, cover the tray tightly and refrigerate overnight; let them stand 30 minutes at room temperature before baking. To freeze, bake fully, cool completely, and freeze in a bag for up to two months. Warm from frozen at 160°C (325°F) for 10 minutes wrapped in foil. Fresh rolls keep in a covered container for two days.
Serving ideas for the Thanksgiving table
Serve the rolls beside roast turkey, gravy and cranberry sauce, or split them the next day for leftover turkey sandwiches with a spoonful of cranberry. Put out soft butter and a small bowl of honey for guests, and keep a few rolls warm in a cloth-lined basket.
Recipe
Make-Ahead Buttery Dinner Rolls for Thanksgiving
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Calories
- 240
Ingredients
Dough
Finish
Method
Whisk the flour, yeast, sugar and salt in a large bowl. Add the warm milk, egg and 60 g melted butter and stir until a shaggy dough forms.
Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise about 1 hour until doubled.
Divide the dough into 12 equal pieces (about 70 g each). Shape each into a tight ball and arrange in a greased 23 x 33 cm (9 x 13 inch) baking tray.
Cover and let rise 40 minutes until puffy. Heat the oven to 190°C (375°F).
Brush the tops with half the remaining butter and bake 18 to 20 minutes until deep golden.
Brush with the rest of the butter right out of the oven. Serve warm.
Tips
- For an overnight option, refrigerate the shaped rolls covered and bake after 30 minutes at room temperature.
- Cool fully before freezing in a bag for up to two months.
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