Homemade Thanksgiving Dinner Rolls
Soft, pull-apart homemade yeast rolls made with a simple lightly sweet dough—the family-favorite rolls I make for Thanksgiving and other dinners when I’m hosting.
There are some recipes that become part of the rhythm of having people over, and these homemade yeast rolls are one of those recipes for our family. I make them for Thanksgiving and other dinners when I’m hosting, and they are an absolute favorite around our table.
The dough itself is simple: flour, water, sugar, yeast, salt and butter. What makes this method a little different is that the softened butter is rubbed into the flour before the yeast mixture is added. The finished dough is also intentionally sticky, so one of the most important parts of making these rolls is resisting the temptation to keep adding flour.
The most important thing: This is a sticky dough. Give it time to knead and develop instead of trying to make it feel like a dry, firm bread dough. When shaping the rolls, lightly flour the work surface and your hands as needed, but try not to work a significant amount of extra flour into the dough.
Why You’ll Love These Homemade Dinner Rolls
- They use simple ingredients. Flour, water, yeast, sugar, salt and butter are all you need for the basic dough.
- They make a generous batch. Twenty-four rolls are enough for a holiday meal, a larger family dinner or a table where everyone will probably reach for another one.
- They bake as soft pull-apart rolls. Arranging them close together in the pans gives you tender sides and golden tops.
- They fit naturally into a Thanksgiving meal. You can make the dough earlier in the day, or use the make-ahead options below when oven space and timing get busy.
A Bit More Homemade: Thanksgiving does not have to mean making every single thing from scratch. If homemade rolls are the one extra thing you want to put on the table, that can be enough.
Ingredients You’ll Need
- 2 cups warm water, about 100–110°F when using active dry yeast
- 1/4 cup sugar
- 2 teaspoons active dry yeast
- 5 cups all-purpose flour
- 2 teaspoons salt
- 3 tablespoons softened butter
- Additional butter for greasing the pans
- Melted butter for brushing the finished rolls, optional
About the yeast: This version is written for active dry yeast because the yeast is bloomed in warm water before the dough is mixed. RapidRise or instant yeast is designed for a different mixing and rising method, so follow the package directions if you substitute it rather than simply shortening the first rise.
Equipment
- Large mixing bowl
- Liquid measuring cup
- Wooden spoon or sturdy mixing spoon
- Two 9-inch square baking pans
- Clean kitchen towel or plastic wrap
- Stand mixer with a dough hook, optional
- Instant-read thermometer, optional
How to Make Homemade Thanksgiving Dinner Rolls
1. Activate the yeast.
Pour the warm water into a liquid measuring cup or bowl and stir in the sugar until it dissolves. Sprinkle the active dry yeast over the water and let it sit for about 5–10 minutes. The yeast should begin to look creamy or foamy on the surface.
2. Rub the butter into the flour.
In a large mixing bowl, combine the flour and salt. Add the softened butter and use your fingertips to gently rub the butter into the flour until it is evenly distributed and the mixture has a crumbly texture.
Pour in the yeast mixture and stir until the ingredients begin to come together into a soft dough.
3. Knead the sticky dough.
Keeping the dough in the bowl, knead it by hand for about 8–10 minutes. The dough will remain sticky, and that is normal for this recipe. Avoid adding more flour simply to make it easier to handle.
If you are using a stand mixer fitted with a dough hook, knead for about 5–7 minutes, using the appropriate dough-kneading speed for your mixer.
Do not chase a dry dough: Sticky does not automatically mean the dough needs more flour. Kneading gives the flour time to hydrate and the gluten time to develop.
4. Let the dough rise until doubled.
Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm, draft-free spot. Let the dough rise for about 1–2 hours, or until it has roughly doubled in size.
Use the dough rather than the clock as your guide. A cooler kitchen may require more time, while a warmer kitchen may move more quickly.
5. Divide and shape the rolls.
Gently punch down the risen dough to release the larger air bubbles. Turn it onto a lightly floured work surface.
Divide the dough into 24 pieces. For an easy method without weighing, divide the dough in half, divide each half in half again, and then divide each quarter into 6 pieces.
Shape each piece into a smooth ball by pulling the outside edges underneath and gently tightening the surface of the dough.
6. Arrange the rolls and let them rise again.
Generously grease two 9-inch square baking pans with butter. Arrange 12 rolls in each pan, leaving a little room for them to expand into one another as they rise.
Cover the pans and let the rolls rise for about 30–45 minutes, or until they look noticeably puffy and nearly doubled.
7. Bake until golden.
Toward the end of the second rise, preheat the oven to 375°F.
Bake the rolls for about 20–25 minutes, until the tops are golden brown. Begin checking toward the early end of the baking window, since ovens and pans can vary.
If you prefer to check with an instant-read thermometer, a center roll should be around 190°F when baked through.
8. Finish with butter.
Remove the rolls from the oven. For softer, buttery tops, lightly brush them with melted butter while they are still warm.
Let them cool for a few minutes, then serve warm.
How to Make Dinner Rolls Ahead of Time
Freshly baked rolls are wonderful, but Thanksgiving oven space can get crowded quickly. There are a few ways to move some of the work earlier.
Make the Shaped Rolls the Night Before
After shaping the rolls and arranging them in the greased pans, cover the pans tightly and refrigerate them overnight, for up to about 15 hours.
The next day, remove the covered rolls from the refrigerator and let them stand at room temperature until they are visibly puffy and ready to bake. Depending on the temperature of your kitchen, this may take about 1–2 hours.
Then bake at 375°F as directed.
Freeze the Baked Rolls
You can also bake the rolls ahead and allow them to cool completely before freezing them in an airtight freezer-safe container or bag for up to about 3 months.
Thaw them at room temperature or in the refrigerator. To warm a whole pan, loosely cover the rolls and reheat at about 300°F for roughly 10 minutes, or until warmed through.
For Thanksgiving: If you want the simplest schedule, baking the rolls ahead and reheating them removes both dough rising and bread baking from the busiest part of Thanksgiving Day.
Tips for the Best Homemade Yeast Rolls
Keep the Dough Soft
These rolls begin with a sticky dough. Adding too much flour while kneading or shaping can change the texture, so use only a light dusting where you need it.
Watch the Rise, Not Just the Clock
Yeast dough responds to room temperature. Look for dough that has doubled on the first rise and rolls that are visibly puffy on the second.
Make the Rolls Even
Dividing the dough into similarly sized pieces helps all 24 rolls rise and bake at roughly the same rate. A kitchen scale can make this especially easy.
Butter Them While Warm
A light brushing of melted butter after baking gives the tops a softer finish and a little more buttery flavor.
Storage, Freezing and Reheating
Keep leftover rolls tightly covered at room temperature for about 2–3 days. For longer storage, let them cool completely and freeze them in an airtight container or freezer bag for up to about 3 months.
To serve frozen rolls, thaw them first and warm them in a loosely covered pan in a 300°F oven for about 10 minutes, or until heated through.
What to Serve With Thanksgiving Dinner Rolls
These rolls are an easy addition to a traditional Thanksgiving dinner because they work with everything from turkey and gravy to mashed potatoes and stuffing. They are also good for soaking up that last little bit of gravy left on the plate—which may be one reason a pan of homemade rolls disappears so quickly at a family dinner.
If you are planning the rest of the holiday, visit A Bit More Homemade Thanksgiving to browse the growing collection of Thanksgiving recipes, hosting ideas and handmade touches.
Homemade Thanksgiving Dinner Rolls
Soft, pull-apart yeast rolls made with a simple lightly sweet dough. This is the family-favorite roll recipe I make for Thanksgiving and other dinners when I’m hosting.
Ingredients
- 2 cups warm water, about 100–110°F
- 1/4 cup sugar
- 2 teaspoons active dry yeast
- 5 cups all-purpose flour
- 2 teaspoons salt
- 3 tablespoons softened butter
- Additional butter for greasing the pans
- Melted butter for brushing the finished rolls, optional
Instructions
- Activate the yeast. Combine the warm water and sugar and stir until the sugar dissolves. Sprinkle the active dry yeast over the water and let stand for 5–10 minutes, until creamy or foamy.
- Prepare the flour mixture. Combine the flour and salt in a large bowl. Add the softened butter and rub it into the flour with your fingertips until evenly distributed and crumbly.
- Make the dough. Pour the yeast mixture into the flour mixture and stir until a soft, sticky dough forms.
- Knead. Knead the dough in the bowl by hand for 8–10 minutes. The dough will remain sticky; avoid adding extra flour. If using a stand mixer with a dough hook, knead for about 5–7 minutes using the appropriate dough-kneading speed for your mixer.
- First rise. Cover the bowl and let the dough rise in a warm, draft-free place for 1–2 hours, or until doubled in size.
- Shape the rolls. Gently punch down the dough and turn it onto a lightly floured surface. Divide into 24 equal pieces and shape each piece into a smooth ball.
- Second rise. Grease two 9-inch square baking pans with butter. Arrange 12 rolls in each pan. Cover and let rise for about 30–45 minutes, or until puffy and nearly doubled.
- Bake. Preheat the oven to 375°F. Bake for 20–25 minutes, until golden brown. A center roll should be around 190°F if checked with an instant-read thermometer.
- Finish. Brush the warm rolls with melted butter if desired. Let cool for a few minutes and serve warm.
A Bit More Homemade
A pan of homemade rolls does not have to be complicated to make a holiday meal feel a little more special. These are the rolls I come back to for Thanksgiving and dinners when I’m hosting because they are made from basic ingredients, they make enough to share and—most importantly—they are a favorite with my family.
You don’t have to do everything. Just start with something—and make your home a bit more homemade one change at a time.
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