Soft and Fluffy Dinner Rolls for Thanksgiving: A Must-Have for Your Holiday Feast!
There’s something magical about Thanksgiving – the gathering of loved ones, the aroma of roasted turkey filling the air, and, of course, those irresistible side dishes that make the feast complete. Among all the wonderful things that make Thanksgiving special, one dish stands out every time: Soft and Fluffy Dinner Rolls. These homemade rolls, fresh from the oven, with their golden tops and pillowy-soft insides, are the perfect side to complement any holiday spread. If you've been looking for that one recipe to make your Thanksgiving dinner even better, this is it.
Servings: 4 people
Ingredients
- 4 cup all-purpose flour (plus extra for dusting)
- 1 package active dry yeast (2 ¼ teaspoons)
- 1 cup whole milk (warmed to about 110°F)
- ¼ cup unsalted butter (melted)
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 large egg (at room temperature)
- 2 tablespoon melted butter (for brushing the tops after baking)
Instructions
- Begin by warming the milk to about 110°F. It should feel warm to the touch, not hot. Pour the warm milk into a small bowl and sprinkle in the yeast. Add 1 tablespoon of sugar to give the yeast a little fuel to start working. Stir it gently and let it sit for about 5-10 minutes. You’ll know it’s ready when the mixture becomes frothy and bubbly – that’s how you know your yeast is activated and ready to roll.
- In a large mixing bowl, combine the flour, sugar, and salt. Stir them together to ensure everything is evenly distributed.
- Create a well in the center of your flour mixture and pour in the yeast mixture, melted butter, and egg. Using a wooden spoon or the dough hook attachment on your stand mixer, mix until a sticky dough forms. It’ll look a little messy, but don’t worry – that’s exactly how it should be!
- If you’re using a stand mixer, let it knead the dough for about 5-7 minutes on medium speed, until the dough becomes smooth and elastic. If kneading by hand, dust a clean surface with flour, transfer the dough, and knead for about 8-10 minutes. The dough should be soft, smooth, and slightly tacky to the touch. When you press your finger into the dough, it should bounce back.
- Shape the dough into a ball and place it in a lightly greased bowl. Cover it with a kitchen towel or plastic wrap and let it rise in a warm, draft-free area for about 1 to 1 ½ hours, or until it doubles in size. A good tip is to leave it in the oven with the light on (just don’t turn the oven on!) – it creates the perfect warm environment for the dough to rise.
- Once the dough has risen, punch it down to release the air. Divide the dough into 12-16 equal pieces, depending on how large you want your rolls. Roll each piece into a smooth ball by cupping the dough in your hand and gently rolling it on a clean surface.
- Place the dough balls onto a greased baking sheet or a parchment-lined pan, making sure to space them out about an inch apart. Cover them with a kitchen towel and let them rise again for 30-40 minutes, or until they puff up nicely.
- Preheat your oven to 375°F (190°C). Once the rolls have risen, brush the tops with melted butter for that beautiful golden-brown finish. Bake for 15-18 minutes, or until the tops are golden brown and the rolls sound hollow when tapped.
- As soon as the rolls come out of the oven, brush them with more melted butter. This keeps them soft and adds a rich flavor. Trust me, your taste buds will thank you.
Nutrition
Serving: 1g | Calories: 350kcal