Thanksgiving is right around the corner, guys and everyone needs a great fluffy dinner roll recipe in their arsenal. I get so excited to cook for friends and family that I plan my menu MONTHS ahead of time. Hopefully you guys aren’t as insane as I am. You are (hopefully) just planning your menus now, like a normal not-crazy person. If you are in the market for a great roll to add to your spread, THESE ARE IT. Not only are they super easy to make, but this recipe yields the fluffiest little rolls ever that can also be turned into slider buns as my husband proved to me last night. But, I digress.
The best part? You don’t have to decide between sweet or savory because you can have BOTH. If your family is anything like mine, everyone wants something different. These rolls can make everyone happy! The recipe yields 24 rolls (let’s be honest, everyone always comes back for seconds when it comes to carbs) but can be cut in half if you’re planning a smaller gathering. I hope you guys love these rolls as much as I do! Happy baking!
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Everyone needs a great dinner roll recipe for their Thanksgiving (or any dinner!) table and I love this recipe because you can make them brushed with honey butter or a garlic herb butter. All your guests will be happy!
Ingredients
Dinner Roll Dough
- 1 1/2 cups whole milk
- 1 stick (4 oz) unsalted butter
- 3 tablespoons granulated sugar
- 1 1/2 tablespoons active dry yeast
- 2 eggs
- 4 3/4 cups all purpose flour
- 1 1/2 teaspoons kosher salt
Honey Butter
- 3 tablespoons unsalted butter
- 2 tablespoons honey
- flaky sea salt for sprinkling
Garlic Parmesan
- 4 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1 tablespoon minced fresh parsley
- 1/4 cup freshly grated parmesan
Instructions
- To make the dough: In a small saucepan, warm the milk and butter to 100 degrees F. In the bowl of a stand mixer fitted with the dough hook, combine the sugar and yeast. Pour the milk/butter mixture over the yeast and sugar and let it rest for 5 minutes until the yeast is foamy. If your yeast does not get foamy, it may be too old to use. Add the eggs and flour to the bowl and mix on low. As the dough comes together, sprinkle in the salt. Mix on low for 10 minutes until the dough is smooth. Transfer to a greased bowl, cover with plastic wrap and allow to rise in a warm location until doubled in size.
- Grease a large rimmed baking sheet (12×17) or two smaller baking sheets(8×12), if making both flavors. Punch the dough down and portion the dough into 24 pieces. The easiest way to do this is to weigh the dough, take the total weight and divide by 24. This ensures even sized pieces that bake at the same rate. Roll each piece into a ball and place on the greased baking sheet one inch apart. Loosely cover with plastic wrap and allow to rise until doubled in size and the rolls are touching.
- To make the honey butter: melt butter and combine with honey until well mixed. Allow to cool slightly until the mixture has thickened.
- To make the garlic butter: melt the butter in a small saucepan over low heat and add the garlic. Cook for 2 minutes and remove from heat. Add the salt and parsley and stir to combine.
- To assemble: Preheat an oven to 375 degrees F. Remove the plastic wrap from the dough and gently, but liberally, brush with either butter. If using honey butter, sprinkle the rolls with flaky sea salt after brushing with butter. If using garlic parmesan, sprinkle with parmesan after brushing with garlic butter. Bake for 15 minutes until the rolls are golden brown on top. Remove from oven and let the rolls cool before serving. Sprinkle garlic parmesan rolls with extra parmesan if desired after they cool slightly.
Notes
This recipe can be cut in half if desired. The butters are for 12 rolls. If you want to make 24 rolls of a particular flavor, double the butter recipe.
The rolls can be made ahead and frozen. After you portion the dough into balls, place on a parchment lined tray and freeze. Defrost rolls in the fridge and then allow the dough to rise before baking.
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