Nothing beats the smell of freshly baked Thanksgiving Dinner Rolls wafting through the kitchen on holiday morning. I remember sneaking one off the baking tray as a kid, slathering it with butter before it even had time to cool. Soft, fluffy, and golden brown, these rolls are the perfect addition to your holiday feast, ready to soak up gravy, pair with turkey, or simply be enjoyed warm with butter.
Ingredients
4 cups all-purpose flour
2 1/4 tsp instant yeast (1 packet)
1 cup warm milk (110°F / 43°C)
1/4 cup granulated sugar
1/3 cup unsalted butter, softened
1 large egg
1 tsp salt
2 tbsp melted butter (for brushing)
Instructions
In a large bowl, combine warm milk, sugar, and yeast. Let sit 5 minutes until foamy. Mix in softened butter, egg, and salt. Gradually add flour, stirring until dough forms. Knead on a floured surface for 8–10 minutes until smooth and elastic. Place dough in greased bowl, cover, and let rise 1 hour until doubled. Punch down, divide into 12–15 pieces, shape into rolls, and arrange in greased baking dish. Cover and let rise 30 minutes. Preheat oven to 375°F (190°C). Bake 15–18 minutes until golden. Brush with melted butter before serving.
Substitutions
Use whole wheat flour for a healthier version. Swap milk with almond or oat milk for dairy-free rolls. Replace sugar with honey or maple syrup for natural sweetness. Add herbs like rosemary or garlic for extra flavor.
Equipment
Large mixing bowl
Wooden spoon or stand mixer
Baking dish or sheet
Pastry brush
Oven
Storage
Refrigerator: Store cooled rolls in airtight bag for up to 3 days.
Freezer: Freeze baked rolls for up to 2 months. Thaw and reheat before serving.
Reheating: Warm in oven at 325°F for 10 minutes or microwave briefly.
Top Tips
Make sure milk is warm but not hot to activate yeast. Knead dough until elastic for best texture. Space rolls slightly apart so they rise into each other for pull-apart style. Brush with butter immediately after baking for soft tops.
FAQs
Can I make the dough ahead of time? Yes, refrigerate overnight after first rise and shape rolls the next day.
Can I make these rolls without eggs? Yes, replace with 2 tbsp milk or applesauce.
Why didn’t my rolls rise? The yeast may have been expired or the milk too hot/cold.
Can I double the recipe? Absolutely, just use a larger pan or bake in batches.