In my humble opinion, the best part of Thanksgiving dinner is the rolls. I mean, how would you sop up all of the flavorful turkey juices without a dinner roll?
So we went ahead and rounded up nine of our most helpful tips for making dinner rolls — and we included our ultimate recipe at the bottom of the post so you can make 'em at home.
1. For predictable and consistent results, use all-purpose flour to make your dough.
2. Use active dry yeast for the most controlled rise.
3. And make sure it's at the right temperature.
4. Kneading the dough by hand takes time — up to 10 minutes actually — so don't worry about over-kneading it.
5. To see if your dough has been kneaded enough, do the window pane test.
6. Use a bench scraper to remove any dried bits of dough and flour from your work surface.
7. Use a digital kitchen scale to make sure every roll is the same size — or just use the halving method and eyeball it.
8. No matter how eager you are, don't rush the final proof.
9. Use an egg wash to give your rolls a nice glossy finish.
And that's it! Your rolls are ready to hit the oven. These babies bake up golden, pillowy, and delicious. While they may be humble, dinner rolls are one of the most underrated Thanksgiving side dishes.
THE ULTIMATE DINNER ROLLS
1 cup whole milk (110-115˚F (45˚C))
½ cup warm water (110-115˚F (45˚C))
¼ cup (½ stick) unsalted butter, melted
¼ cup sugar
2¼ teaspoons (1 packet) active dry yeast
4 cups all-purpose flour, plus more for dusting
1½ teaspoons kosher salt
2 large eggs, room temperature
Neutral oil, for greasing
Sea salt, for sprinkling
1. In a liquid measuring cup or small bowl, combine the warm milk, warm water, melted butter, and sugar.
2. Sprinkle the yeast evenly over the wet ingredients, stir to combine, and let stand for 5 minutes, until foamy
3. In a large bowl, combine the flour and salt, and stir to combine. Beat 1 egg, then add to the bloomed yeast mixture. Pour the wet ingredients into the flour and use a knife to stir until the mixture just comes together and forms a dough. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, or until the dough becomes smooth. Add more flour as needed to keep the dough from sticking. To test if it’s done, tear off a small piece of dough and stretch into a thin layer. If the dough doesn’t rip, it’s ready. Or, press a finger into the dough to see if it bounces back.
4. Lightly grease a large glass bowl with oil. Add the dough, cover with plastic wrap, and let rest for 1 hour, or until doubled in size.
5. Punch down the dough, then turn out onto a floured surface. Knead for a few more minutes, just until the dough is smooth, about 2 minutes.
6. Divide the dough into 16 equal balls, roughly the size of tangerines.
7. Knead the balls, gathering the edges of the dough toward the center to make a taut, round ball with a smooth top.
8. Place the rolls on a parchment paper-lined baking sheet. Cover with plastic wrap and let rise for 30 minutes.
9. Preheat the oven to 375˚F (190˚C).
10. Beat the remaining egg in a small bowl. Uncover the rolls and brush with the egg wash. Lightly sprinkle the rolls with sea salt.
11. Bake for 25-30 minutes, or until the rolls have lightly browned and doubled in size.