Freshly baked rolls have always been one of my favorite Thanksgiving traditions, and these Thanksgiving Herb Butter Rolls take the classic version to the next level. I still remember pulling them apart at the table—the steam escaping as the buttery, herby aroma filled the air. Soft, golden, and flavored with fragrant herbs, these rolls are perfect for pairing with turkey, gravy, or simply enjoying warm with more 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 chopped fresh herbs (rosemary, thyme, parsley)
2 tbsp melted herb butter (for brushing)
Instructions
In a large bowl, combine warm milk, sugar, and yeast. Let sit 5 minutes until foamy. Stir in softened butter, egg, salt, and herbs. Gradually add flour until a soft 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 dough, divide into 12–15 pieces, and shape into rolls. 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 herb butter before serving.
Substitutions
Swap fresh herbs with dried if needed (use half the amount). Use whole wheat flour for a healthier version. Replace milk with almond or oat milk for dairy-free rolls. Add garlic powder for a garlicky twist.
Equipment
Mixing bowl
Wooden spoon or stand mixer
Baking dish or sheet
Pastry brush
Oven
Storage
Refrigerator: Store cooled rolls in an airtight bag for up to 3 days.
Freezer: Freeze baked rolls for up to 2 months.
Reheating: Warm in oven at 325°F until soft and steamy.
Top Tips
Warm milk—not hot—ensures yeast activates properly. Knead dough until elastic for soft rolls. Use fresh herbs for the best flavor and aroma. Brush with extra herb butter just before serving for a glossy finish.
FAQs
Can I make the dough ahead of time? Yes, refrigerate after first rise and bake the next day.
Can I make these without eggs? Yes, replace egg with 2 tbsp milk or applesauce.
Which herbs work best? Rosemary, thyme, and parsley give the perfect holiday flavor.
Can I double the recipe? Absolutely—great for larger Thanksgiving gatherings.