Do you need a Thanksgiving dinner roll recipe? Here’s the best dinner roll recipe I’ve ever made, and it is all yours! This recipe (or some form of) is responsible for over 20% of the blue ribbons in my ribbon box. A classic yeast roll is my ultimate comfort food.
I’m heading out to do some evening chores, because no one eats until the pigs do. PS: Is anyone going to enjoy some ham with their turkey on Thanksgiving? We sure will!
Old Fashioned Dinner Rolls
Shaped, unrisen rolls. Leave space between them so they have room to rise.
After their rise (they were covered with plastic wrap during the rise.)
After baking… brushed with melted butter and ready to eat! (See the large pan, how the rolls are elevated? There is a cooling rack underneath so the rolls have room to cool, otherwise they will get soggy bottoms… and who wants that?)
Old Fashioned Dinner Rolls
- 4.5 tsp active dry or instant yeast 2 packets
- 1/4 C warm water 115 degrees
- 1 tsp honey
- 1 C mashed potatoes leftovers or prepared instant potato flakes
- 1/3 C granulated sugar
- 3 eggs lightly beaten.
- 2 tsp salt
- 4 TBSP unsalted butter softened
- 2 C buttermilk warmed in microwave 40 seconds
- 7-8 C King Arthur All Purpose Flour
- melted butter for brushing on baked rolls
- Proof yeast in ¼ C warm water with honey, until creamy. Combine all of the dough ingredients in stand mixer (fitted with a dough hook) or in a mixing bowl and combine until a smooth dough forms. Knead in mixer or by hand 8 minutes until smooth and elastic.
- Place the dough in a greased bowl and cover with greased plastic wrap and set in warm, draft free area to rise to double in bulk (60 minutes).
- Gently deflate the dough (punch down), and transfer it to a lightly greased work surface. Let rest 5 minutes.
- Roll dough into balls (a little larger than a golf ball) with your palm on top of dough against clean work surface in a circular motion. Repeat with all of the dough.
- Lightly butter two 9x13 pans. Add the rolls to the pans, 1-2 inches apart. They need room to rise. (You may need extra pans, depending on the size of the dough balls you use.
- Cover the pans, rise until doubled. (60-90 minutes) Meanwhile, preheat oven to 350F.
- Remove plastic and bake in 350F oven for 22 to 25 minutes, until golden and 190 degrees internal temperature, or sound hollow when tapped. (Test with Thermapen instant read thermometer.)
- Remove the rolls from the oven, and brush with melted butter. After a couple of minutes, turn rolls out of the pan onto a cooling rack.
- Yield: 3 dozen rolls. (More or less depending on the size.)
These look so perfect! :-)
Thank you Heidie! They are my most practiced recipe!
As always, another winning recipe!
Thank you Sara! :) Sometime I hope to share these rolls with you!
Wait a minute…there are mashed potatoes in your dinner rolls? I’ve never made rolls before…is this a standard thing?
Yes ma’am! This is fairly common in older recipes. It is the key to amazing cinnamon rolls. The potato starch disrupts some of the gluten development (gluten: makes bread chewy), lending to a more tender product. If you’ve never made rolls before, this is a great recipe to try. Plus, you can always email or call me and I can walk you through anything you have questions on. :)
The recipe doesn’t mention a baking temperature?? Is it 350?
Oh goodness, I have updated it to reflect a 350F baking temperature! Thanks for catching that Jessica!
I am going to try this; I have never made any types of bread before. Thanks for sharing :)
Thank you Tiffany! I hope you have good luck making them, they are super tasty! Make a little compound butter with a stick of butter, 1/4 cup honey, and a teaspoon of cinnamon (add 1/3 cup powdered sugar if you want it fluffier) for a delicious way to enjoy these rolls! Cristen