From the roundup: 12 Easy Thanksgiving Dinner Recipes the Whole Family Will Reach For
These homemade dinner rolls are the thing that disappears from our Thanksgiving table before I even sit down. One pan of 15 pull-apart rolls, brushed with honey butter the second they come out of the oven, and they are gone faster than anything else I make all year. I have been known to hide two in the kitchen for myself before I carry the pan out.
The actual hands-on time is about 30 minutes, but the total from start to finish is closer to 3 hours if you do a same-day rise, or you can mix the dough the night before and let it cold-rise in the refrigerator overnight. I almost always do the overnight method for Thanksgiving. It means the dough is done while I am cleaning up after dinner the night before, and all I have to do the next morning is shape the rolls, let them puff up, and bake.
The dough comes together in one bowl with no special equipment, though a stand mixer with a dough hook does make the kneading faster. Bake time is 16 to 20 minutes at 375 degrees Fahrenheit, and I always use an instant-read thermometer to check the center rolls. They need to hit 190 degrees inside. Tops that look golden can still be gummy in the middle if you pull them too early, and I learned that the hard way one year.
Why you will love this
- The dough can be made the night before and refrigerated for up to 16 hours, so Thanksgiving morning is not a yeast scramble.
- One 9 by 13 pan makes 15 rolls, which is enough for a full table with room for seconds.
- No stand mixer required, just a bowl, a wooden spoon, and a few minutes of kneading.
- An instant-read thermometer (190 degrees in the center) takes the guesswork out of doneness so you do not end up with gummy middles.
- The honey butter takes about 60 seconds to stir together and makes a real difference on a fresh-from-the-oven roll.
Tips for success
- Milk temperature matters more than most people think. Aim for 110 degrees Fahrenheit, not hotter. If the milk is too hot it will kill the yeast, and you will not know until an hour later when nothing has happened. A quick check with a thermometer saves the whole batch.
- Stop adding flour as soon as the dough pulls away from the sides of the bowl. It should feel soft and slightly tacky, not smooth and stiff. Rolls made with too much flour bake up dense instead of light and pull-apart.
- For the overnight method, let the shaped rolls sit out at room temperature for the full 60 to 75 minutes before baking. Cold dough that goes straight into the oven bakes unevenly and the centers stay tight.
- Brush the honey butter on the moment the pan comes out of the oven, not five minutes later. The heat from the rolls helps the butter soak in and gives you that glossy, slightly sticky top instead of a greasy coating sitting on the surface.
Common questions
- Can I use active dry yeast instead of instant? Yes. Proof it in the warm milk for 5 minutes until foamy before adding the other ingredients. The rise time may be slightly longer.
- What if my yeast does not foam after 5 minutes? Toss it and start over with a fresh packet. The milk was likely too hot, or the yeast is past its prime. There is no fixing it once you have added everything else.
- Can I make fewer than 15 rolls? You can divide the dough into 12 larger rolls and use the same pan. Add 2 to 3 minutes to the bake time and still check with a thermometer.
- Do the rolls work in a different pan size? A 9 by 13 is the right fit for 15 rolls that touch and pull apart. A smaller pan will crowd them and they will bake up tall and uneven.
Substitutions
Bread flour can replace all-purpose flour if you want a slightly chewier roll with a little more structure. Whole milk gives the richest result, but 2 percent works fine. For a dairy-free version, oat milk and a good plant-based butter both work, though the rolls will be a bit less rich. Active dry yeast substitutes for instant yeast at the same amount, just proof it in the warm milk first until it looks foamy before moving on.
For the honey butter, any mild honey works. If you have kids who are not into honey, plain salted butter brushed on top is perfectly good. The flaky salt on top is optional but worth it if you have it on hand.
Make-ahead and storage
To make ahead, mix and knead the dough the night before, place it in a lightly oiled bowl, cover tightly with plastic wrap, and refrigerate for 8 to 16 hours. The next day, shape the rolls into the pan and let them rise at room temperature for 60 to 75 minutes before baking. You can also shape the rolls into the pan the night before, cover the pan with plastic wrap, and refrigerate the shaped rolls overnight. Pull the pan out 60 to 75 minutes before you plan to bake so they have time to puff up properly.
Cooled rolls keep in an airtight container or zip-top bag at room temperature for up to 3 days. To reheat, wrap the rolls in foil and warm in a 325-degree oven for about 10 minutes. Baked rolls also freeze well. Cool them completely, wrap tightly in plastic wrap and then foil, and freeze for up to 6 weeks. Thaw at room temperature and warm in the oven before serving.
Homemade Dinner Rolls with Honey Butter
Ingredients
Equipment
Method
- In a large mixing bowl, stir together the warm milk, instant yeast, and 1 tablespoon of the sugar. Let it sit for 5 minutes. You should see it start to look slightly foamy or creamy on top, which tells you the yeast is active. If nothing happens after 5 minutes, the milk was too hot or the yeast is old, and you should start over with fresh yeast.
- Add the eggs, melted butter, remaining 2 tablespoons of sugar, and salt to the yeast mixture and stir until combined. Add the flour one cup at a time, stirring well after each addition. Once the dough comes together and pulls away from the sides of the bowl, stop adding flour. It should be soft and slightly tacky but not so sticky that it coats your hand completely. Add extra flour a tablespoon at a time only if needed.
- Turn the dough onto a lightly floured surface and knead for about 6 to 8 minutes until it is smooth, slightly springy, and bounces back slowly when you poke it. Alternatively, you can mix in a stand mixer with the dough hook on medium speed for 5 to 6 minutes. Form the dough into a ball, place it in a lightly oiled bowl, and turn it once to coat. Cover with plastic wrap.
- For the overnight method: refrigerate the covered dough for 8 to 16 hours. The next day, pull the dough out and let it sit at room temperature for 20 minutes before shaping. For the same-day method: let the dough rise at room temperature for 1 to 1 1/2 hours until it has doubled in size. Lightly grease your 9 by 13 pan with butter or cooking spray.
- Turn the risen dough onto a lightly floured surface and pat it gently into a rough rectangle. Divide it into 15 equal pieces using a bench scraper or knife. Shape each piece into a smooth ball by pulling the edges underneath and rolling it between your palm and the counter. Arrange the balls in 3 rows of 5 in the prepared pan, spacing them evenly so they have room to expand but are close enough to touch as they rise.
- If using the overnight method, cover the pan loosely with plastic wrap and let the rolls sit at room temperature for 60 to 75 minutes until they are puffed and touching each other. If doing same-day, cover and let them rise for 30 to 40 minutes. Preheat your oven to 375 degrees Fahrenheit while the rolls are doing this final rise.
- Bake the rolls for 16 to 20 minutes until the tops are a deep golden brown. The most reliable way to check doneness is with an instant-read thermometer inserted into the center of a middle roll. It should read 190 degrees Fahrenheit. Rolls that look done on top can still be gummy and under-baked in the center if you pull them too early.
- While the rolls bake, stir together the softened butter and honey in a small bowl until smooth. The moment the rolls come out of the oven, brush the honey butter generously over the tops. Sprinkle with a pinch of flaky salt if you like. Serve warm directly from the pan.
Notes
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