Why Make This Recipe
Thanksgiving Rolls are the perfect addition to your holiday table. They are soft, fluffy, and delicious, making them an ideal side for any festive meal. These rolls not only complement your main dishes, but they also provide a warm and inviting touch to your gathering. Plus, homemade rolls show love and care in every bite, making your Thanksgiving even more special.
How to Make Thanksgiving Rolls
Ingredients
- 1 cup whole milk
- 2 1/4 tsp. dry active yeast
- 2 Tbsp. granulated sugar, divided
- 1 large egg, room temperature
- 1 1/2 tsp. kosher salt
- 6 Tbsp. unsalted butter, melted, divided
- 3 1/4 cups all-purpose or bread flour, divided
- Neutral oil or cooking spray, for greasing
- Flaky sea salt
Directions
- In a small heatproof bowl, microwave the whole milk in 30-second increments until it reaches 110 degrees or is warm to the touch.
- Pour the warm milk into a large bowl of a stand mixer fitted with a dough hook.
- Add yeast and 1 tablespoon of granulated sugar to the milk and whisk to combine. Let it sit until foamy, about 5 minutes.
- Add the room temperature egg, kosher salt, 4 tablespoons of melted butter, and the remaining tablespoon of granulated sugar. Beat on medium speed until well combined, about 30 seconds.
- Add 1 cup of flour and beat on medium speed until combined, about 30 seconds.
- Scrape down the sides of the bowl with a rubber spatula, then add the remaining 2 1/4 cups of flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 1 minute.
- Continue to beat, scraping the dough hook when needed, until the dough is smoother and more elastic, about 3 minutes more.
- Lightly grease a large bowl with oil. Scrape the dough into the bowl and toss to coat it in oil.
- Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place until it doubles in size, about 1 hour.
- Grease a 13-inch-by-9-inch baking pan with oil or cooking spray.
- Punch down the risen dough and divide it into 12 pieces, each about 70 grams. Shape each piece into smooth round balls and arrange them in the prepared pan.
- Cover with plastic wrap or a clean kitchen towel and let rise in a warm place until puffed, about 1 hour.
- Arrange a rack in the lower third of the oven and preheat to 350 degrees.
- Bake the rolls, rotating halfway through and tenting with foil if they are browning too quickly, until the tops are golden brown, about 25 to 30 minutes.
- Brush the rolls with the remaining 2 tablespoons of melted butter and sprinkle with flaky sea salt.
How to Serve Thanksgiving Rolls
Serve the Thanksgiving Rolls warm, right out of the oven, or you can reheat them before serving. They are great on their own or with butter, honey, or your favorite spread. These rolls pair wonderfully with turkey, stuffing, and gravy, making them a go-to choice for your Thanksgiving feast.
How to Store Thanksgiving Rolls
If you have leftovers, store the rolls at room temperature in an airtight container for up to 2 days. For longer storage, you can freeze them. Wrap each roll tightly in plastic wrap and then place them in a freezer-safe bag. They can last up to 3 months in the freezer.
Tips to Make Thanksgiving Rolls
- Make sure the milk is not too hot when adding the yeast, as this can kill the yeast and prevent the rolls from rising.
- For extra flavor, consider mixing herbs or garlic powder into the dough.
- If you like a shiny top on your rolls, you can brush them with an egg wash before baking.
Variation
You can experiment with different add-ins like cheese, herbs, or even dried fruit for a sweet version of these rolls. Just fold them into the dough before shaping.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough a day ahead and let it rise in the refrigerator overnight. Just bring it back to room temperature before shaping and baking.
What if my yeast doesn’t foam?
If the yeast doesn’t foam after 5 minutes, it may be inactive. Try a fresh batch of yeast and ensure your milk is the right temperature.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the rolls may turn out denser. A mix of both flours can give you a lighter texture while still being healthy.
Thanksgiving Rolls
Ingredients
Method
- Microwave the whole milk in 30-second increments until it reaches 110 degrees or is warm to the touch.
- Pour the warm milk into a large bowl of a stand mixer fitted with a dough hook.
- Add yeast and 1 tablespoon of granulated sugar to the milk and whisk to combine. Let it sit until foamy, about 5 minutes.
- Add the room temperature egg, kosher salt, 4 tablespoons of melted butter, and the remaining tablespoon of granulated sugar. Beat on medium speed until well combined, about 30 seconds.
- Add 1 cup of flour and beat on medium speed until combined, about 30 seconds.
- Scrape down the sides of the bowl with a rubber spatula, then add the remaining 2 1/4 cups of flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 1 minute.
- Continue to beat, scraping the dough hook when needed, until the dough is smoother and more elastic, about 3 minutes more.
- Lightly grease a large bowl with oil. Scrape the dough into the bowl and toss to coat it in oil.
- Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place until it doubles in size, about 1 hour.
- Punch down the risen dough and divide it into 12 pieces, each about 70 grams. Shape each piece into smooth round balls and arrange them in the prepared pan.
- Cover with plastic wrap or a clean kitchen towel and let rise in a warm place until puffed, about 1 hour.
- Arrange a rack in the lower third of the oven and preheat to 350 degrees.
- Bake the rolls, rotating halfway through and tenting with foil if they are browning too quickly, until the tops are golden brown, about 25 to 30 minutes.
- Brush the rolls with the remaining 2 tablespoons of melted butter and sprinkle with flaky sea salt.
