When I set out to create a dinner roll recipe, I had a few criterion I needed to hit: I wanted a firm, somewhat crusty outside, a soft interior, and extreme buttery flavor. My mind immediately went to a crescent roll flavor, although I knew that crescent rolls were too soft on the outside for my taste. After a few failed attempts at dough (and maybe some tears), I finally got them to a place that I loved. These rolls hold up extremely well to things like Thanksgiving gravy and soup. There’s nothing worse than dunking a piece of bread into a bowl of soup and having it disintegrate, and these do nothing of the sort. I hope you love them as much as I do!
Ingredients needed to make Buttery Dinner Rolls
These rolls incorporate a lot of basic bread ingredients like flour and yeast. Here’s the full list of what you’ll need:
Tools used to make Buttery Dinner Rolls
You don’t need a ton of special equipment to make these rolls, but I do highly recommend using a stand mixer with a dough hook to knead your dough. This dough takes a good 10-12 minutes to knead properly, and that’s a lot of hard work if you’re only using your hands. It can be done without a mixer, just be prepared to work the dough a lot. I have a KitchenAid mixer that was passed down from my dad, but any brand of stand mixer will work.
In addition to the mixer, you’ll want a clean work surface, such as the counter or a large cutting board, to roll the dough on. You will also need a large mixing bowl, clean kitchen towel, small mixing bowl to melt the butter, kitchen brush to brush the butter (or use a spoon), sharp knife to divide the dough, parchment paper, and a large rimmed baking sheet.
How to make Buttery Dinner Rolls
These rolls require a little forethought to make sure you have enough time to let them rise, but otherwise they’re pretty easy to pull together. The dough begins like most yeasted doughs by mixing the yeast with warm milk. I warm my milk in the microwave in two 30 second runs. I stir it in between each run, then check it to make sure its between 110-115 degrees with my meat thermometer. If you don’t have a meat thermometer, you can test it by feel. It should be warm to the touch but not hot by any means. Think of what a hot tub feels like! If it’s too hot, you run the risk of killing your yeast.
Once the yeast and milk have relaxed together for a few minutes, you’ll add that and all of the other ingredients to the bowl of your stand mixer. I like to start by mixing it for 30 seconds or so, then stopping the mixer to scrape down the sides, then going again. Once the mixture is homogenous (roughly 1 minutes of mixing and scraping down the sides), you can turn the mixer up slightly and let the dough knead until smooth and elastic, about 10 minutes. The dough will be smooth with minimal puckering and will bounce back when you press your finger into it.
Roughly shape the dough into a ball and transfer to an oiled mixing bowl, then cover with a clean dish towel. Let rise until the dough has doubled in size, approximately 1 hour. I like to let my dough rise in a cold oven with the light turned on. The light creates the perfect, slightly warm atmosphere for the dough to do its magic.
Once the dough has risen, turn it out onto a lightly floured work surface and knead a few more times to shape it into an even ball. Using your knife, divide the dough into 16 equal parts and shape each one into a ball. Place equal distance apart on a parchment-lined baking sheet and cover with the towel, then let rise again for 30 minutes or until dough balls have puffed up slightly.
Now, you’re ready to bake! Well, almost. You’ll melt the remaining butter and brush that all over the tops of the rolls just before they go into the oven. That’s it! These little guys are so perfect in my opinion, and they really stand up to Thanksgiving gravy, making them the perfect vessel for sopping up every last bit on your plate.
Looking for other Thanksgiving-inspired recipes?
2 ½ -¾ cups AP flour, plus more for dusting
2 ½ tsp instant yeast
1 tsp kosher salt
1 cup milk, warmed to 110-115 degrees Fahrenheit
1-2 tbsp water
5 tbsp butter, melted, divided
- Warm milk to 110-115 degrees Fahrenheit and whisk in the yeast. Let sit for 5 minutes.
- In the bowl of a stand mixer fitted with a dough hook, combine flour, salt, milk-yeast mixture, and 2 tbsp of the melted butter. Knead with the mixer until a smooth dough forms, about 8-10 minutes. If the dough is too dry, you may add 1 tablespoon of water at a time. The dough should be smooth and not puckered, and should spring back when you poke your finger into it. If the dough does not spring back immediately, it needs more knead time.
- Transfer the dough ball to an oiled mixing bowl and cover with a clean dish towel. Let rise at room temperature for an hour, or until doubled in size.
- When the dough has risen, turn it out onto a floured work surface. Knead it once or twice to form an even ball, then cut the dough into 16 equal pieces. Shape each piece into a ball, and place equidistant apart on a parchment-lined baking sheet. Cover with the dish towel and let rise again for approximately 30 minutes.
- Preheat the oven to 375 degrees Fahrenheit. Brush the rolls with the remaining melted butter, then bake for 27-32 minutes, or until golden brown. Brush with additional butter immediately out of the oven and sprinkle with chopped herbs (such as sage, rosemary, and thyme), if desired. Serve warm! Leftovers keep nicely on the counter in an airtight container for up to 5 days.
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