Since Thanksgiving is only 2 weeks away (WHAT??), I figured I would share a few of my go to recipes that I make every Thanksgiving. We just call these the Thanksgiving rolls, because I have made them for years for our Thanksgiving meal.
I love these rolls because they are super soft and buttery and a perfect compliment to most meals, but especially Thanksgiving food. Melted butter brushed over the tops right when they come out of the oven gives them such a wonderful texture. My oldest son mostly eats these rolls covered in gravy for this Thanksgiving plate. 🙂
Like most from scratch bread, these take a few hours to prepare. The nice thing about them is that you can prepare them a day ahead up to the point of shaping and putting into the pan, then store in the fridge. About 1.5-2 hours before you want to bake them, remove them and let them sit at room temp until they are nicely risen, then bake.
These rolls make a great addition to any holiday meal. I hope you will give them a try and love them as much as we do.
- 3 1/2 cups AP flour
- 2 tsp instant yeast
- 2 tbsp potato flour or 1/4 cup instant mashed potato flakes
- 3 tbsp dry milk powder
- 2 tbsp sugar
- 1 1/2 tsp salt
- 4 tbsp butter softened
- 1/2 cup milk room temp
- 2 tbsp melted butter for brushing the tops
- Measure flour by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients in bowl of a stand mixer with hook, and mix until the dough clears the sides and bottom and forms a nice smooth ball. Add a bit of water or flour as needed. Use the windowpane test to be sure the gluten has developed enough.
- Place the dough in a lightly greased container, cover the container, and allow the dough to rise for 60 to 90 minutes, until it's doubled in bulk.
- Transfer dough to a lightly greased work surface and cut into 16 pieces. Spray to 8 inch round cake pans with cooking spray.
- Shape each dough piece into a round ball by cupping your hand around it and rolling against the counter (google shaping rolls for tips).
- Cover the pans with greased plastic wrap, and allow the buns to rise till they're crowded against one another and quite puffy, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.
- Uncover the buns, and bake them for 22 to 24 minutes, until they're golden brown on top and the edges of the center bun spring back lightly when you touch it. An instant-read thermometer inserted into the middle of the center bun should register at least 190°F.
- Remove the buns from the oven, and brush with the melted butter. After a couple of minutes, turn them out of the pan onto a cooling rack.Serve warm. Store leftovers well-wrapped, at room temperature.