The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dinner Roll Recipe for Thanksgiving?

BKSinAZ's picture

Dinner Roll Recipe for Thanksgiving?

New baker here in need of a traditional dinner roll recipe to impress my wife on Thanksgiving.

I do not care for sourdough or buttermilk for this meal.

If I need to make a biga or poolish, can I also get the directions please?

If recipe has already been posted, I apologize. Please post link to it.


thanks in advance.

clazar123's picture

The sweet potato roll recipe is very good! I did change the recipe a little and used cardamom and pepper instead of the cinnamon.I put them in a springform like the buttermilk cluster on the home page here and sprinkled them with sesame seeds-they are beautiful! Lovely color and aroma.

BKSinAZ's picture

Thanks, but I was hoping for something a little more traditional. Any additional ideas? Perhaps something along this line 


Kent's picture

I am going to make these

Submitted by qahtan on October 13, 2009 - 12:26pm.
the best softest tender dinner rolls ever
 It would probably be be just as good as loaf bread, but I have never tried it that way, only
as rolls, go exactly as recipe states and your rolls will be fabulous, ;-))) qahtan
Yields 16 rolls.
18 oz. (4 cups) all-purpose flour
1 package (2-1/4 tsp.) rapid-rise yeast
1/3 cup sugar
1 tsp. salt
1 cup milk
4 oz. (8 Tbs.) unsalted butter
3 large egg yolks
In a large bowl of an electric mixer, whisk together the flour, yeast, sugar, and salt. Put
the bowl in the mixer stand and fit it with the dough hook.
In a small saucepan, heat the milk and butter, stirring until the butter melts and the liquid
is very warm, between 115° and 125°F.
Dump the warm milk-butter mixture and the egg yolks into the flour and mix on medium-
low speed until combined. Increase the speed to medium high and beat until the dough is
smooth and shiny, about 8 min.
(If you don't have a stand mixer, you can make a well with the dry ingredients, gradually
add the wet, and then knead the dough by hand until smooth and shiny.)
Remove the dough from the bowl, shape it into a neat ball, and then return it to the bowl.
Lightly grease the sides of the bowl and cover the top securely with plastic. Let rise in a
warm spot until doubled in size, about 45 min.
Lightly grease a 9x13-inch baking dish. Turn the dough onto a clean work surface (no
need to flour; the dough is soft but not sticky) and gently press to deflate. Using a pastry
scraper, divide the dough into 16 equal pieces, each about 2 oz. (use a scale to be sure).
Put a piece of dough in your palm (again, no flour). With the edge of your other palm
(curved slightly), press gently but firmly on the dough, rotating it repeatedly until it forms
a smooth-skinned ball with a sealed bottom. Put the ball in the pan, sealed side down, and
repeat with the remaining dough.
Cover the pan with plastic and let the dough rise until almost doubled, about 30 min.
Meanwhile, heat the oven to 375°F. Remove the plastic and bake the rolls until they're
puffed and browned, about 20 min. Serve warm.

BKSinAZ's picture

this looks like what I was looking for. 

tell me, is there a video or something that describes more in detail how to roll the balls of dough to form the rolls?



Eli's picture

I make these for the holidays and the family loves them. You can give them a try. Just a basic roll and I have to cut the sugar back. Too sweet for me but that may be a matter of taste.

Good luck and Happy Holidays!


jeredr's picture

I make a recipe from my mother called mother-in-law rolls. These are great for dinner and for gobbler sandwiches later. I also make the original version of Parker House Rolls. They are full of butter and awesome fresh but not the best shape for the gobblers.

I don't have the recipe for the mother-in-law roll recipe on me but the parker house recipe is widely available.

I really love them both so I make them both. I love thanksgiving.

flournwater's picture
gaaarp's picture

This recipe can't be beat for Thanksgiving. It's delicous and simple, too.

I shape them into rolls and bake them in a cluster in round pans.

RichardB's picture

Looks just like what I wanted for Xmas Eve.

Thanks You!

cmkrause's picture

I just took a batch of these out of the oven, and had to try one before everyone got here.  The aroma was mouth-watering while they were baking.  This is a nice fluffy, flavorful roll that will be perfect for sopping meat juices or gravy.  I plan on serving them this afternoon with pot pie made with left over turkey and gravy from Christmas. Thanks!

okiebrownie's picture

Can these be frozen before baking?

FotoCEO's picture

This is a pretty straight-forward recipe using 100% freshly ground whole wheat that makes what my guests have said are the best rolls they've ever had.  Vicki's Bread  It is written specifically for the Electrolux DLX, but I don't think that piece of equipment is essential to the success of the bread.

I separate one loaf's worth of dough into twelve rolls - roll each piece out in a long, pencil shape, then just wrap it around my finger to make snails.




amauer's picture

My Grandmother passed down a Butterhorn roll recipe with a crumb similar to challah. Very buttery and the roll is a crescent. Family favorite for Thanksgiving and Christmas. I will provide recipe if desired. Andrea

coveloyo's picture