Thanksgiving dinner rolls are soft yeast rolls baked in a pan until they are golden on top and pull apart easily. You can shape them a day ahead and refrigerate the rise, or bake them in advance and freeze them. See the Thanksgiving guide, Thanksgiving side dishes, and what to make ahead for Thanksgiving.
Mix a simple soft dough
In a large bowl, or in a stand mixer, combine 4 cups of all-purpose flour, 2 tablespoons of sugar, 2¼ teaspoons of instant yeast (one packet), and 1½ teaspoons of salt. Add 1 cup of warm milk, 1 egg, and 4 tablespoons of softened butter, and mix until you have a soft dough. Knead it for 8 to 10 minutes, until it is smooth and slightly tacky. If it sticks badly, add a spoonful of flour; if it feels stiff, add a splash of milk. Let the dough rise in a greased bowl until it is doubled, about 1 to 1½ hours in a warm kitchen. A scale helps you keep the flour amount consistent from year to year.
Shape ahead, or bake and freeze
Punch the dough down and divide it into 12 to 16 pieces. Shape each piece into a tight ball and set the balls in a buttered 9-by-13-inch pan, leaving a little space between them. For same-day rolls, let them rise until puffy, 30 to 60 minutes, then bake at 375°F for 18 to 22 minutes, until the tops are golden. Brush them with butter. For a make-ahead path, cover the shaped rolls and refrigerate them overnight; let them sit at room temperature until puffy, then bake. You can also bake the rolls fully, cool them, and freeze them in a bag for up to a month. Reheat foil-wrapped rolls in a 300°F oven until they are warm. Leftover rolls can become bread pudding. Related: cornbread if you want a second bread.
If you only have active dry yeast rather than instant yeast, dissolve it in the warm milk with a pinch of the sugar and let it foam for 5 to 10 minutes before you add it to the flour. Whole wheat flour can replace up to a third of the all-purpose flour, but the rolls will be a little denser. A pan of rolls can go into a 350°F oven next to a casserole for part of the bake, though you may need a few extra minutes and should rotate the pan. Leftover rolls make good leftover-turkey sandwiches the next day. If the tops brown too fast, tent the pan loosely with foil for the last few minutes.
Frequently asked questions
Can I make dinner rolls the day before Thanksgiving?
Yes. Shape them, cover them, and refrigerate them overnight, then let them finish rising and bake them before dinner. Or bake them fully and reheat them.
How many rolls should I make?
Plan on at least one and a half rolls per person, and more if you want leftovers. A 9-by-13-inch pan usually holds 12 to 16 rolls.
Why are my rolls dense?
The dough was probably too dry, the yeast was expired, or the second rise was too short. The rolls should look puffy before they go into the oven.
Helpful kitchen tools
- OXO Good Grips 11-Pound Digital Kitchen Food Scale — A scale helps you measure flour consistently so the dough is soft, not stiff.
- OXO Good Grips 2-Cup and 4-Cup Glass Measuring Cup Set — Useful for measuring milk and for portioning if you are not using a scale.
- Pyrex Deep 9×13-Inch Glass Baking Dish with Lid — A 9-by-13-inch dish holds 12 to 16 rolls, and the lid helps if you refrigerate the shaped dough overnight.
- OXO Good Grips Bent Icing Spatula — Handy for lifting warm rolls from the pan.
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