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–+ servings

Soft Sweet Dinner Rolls for Thanksgiving

These homemade sweet dinner rolls have fluffy centers, tender sides and golden tops. Mixed and kneaded by hand, they bake in one pan and make 15 generous rolls. A longtime Thanksgiving favorite in my family, especially served warm with honey or maple syrup!
5 from 2 votes
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Course: Bread, Side Dish
Cuisine: American
Prep Time: 30 minutes
Cook Time: 20 minutes
Rising time: 3 hours
Servings: 15
Calories: 185kcal
Author: Megan Porta

Ingredients

  • 2 cups warm water 105–115°F
  • 1/2 oz active dry yeast 2 standard packets
  • 1 tbsp salt
  • 1/2 cup granulated sugar
  • 1/4 cup vegetable oil plus extra for coating the bowl
  • 5 cups all-purpose flour plus extra for kneading
  • 1 egg beaten, for brushing the tops

Instructions

  • Pour the warm water into a large mixing bowl. Sprinkle the yeast over the top and let sit for about 5 minutes, until the mixture looks cloudy. Whisk briefly.
    2 cups warm water, 1/2 oz active dry yeast
  • Add the salt, sugar and vegetable oil. Whisk for about 1 minute, until the salt and sugar have dissolved.
    1 tbsp salt, 1/2 cup granulated sugar, 1/4 cup vegetable oil
  • Using a wooden spoon, stir in the flour 1 cup at a time. Transfer the dough to a lightly floured work surface and knead for approximately 3 minutes, until soft and pliable. Add only enough extra flour to prevent sticking.
    5 cups all-purpose flour
  • Lightly oil a clean, large bowl. Add the dough and turn to coat with oil. Cover and let rise in a warm spot for about 1 hour, or until doubled in size.
  • Generously grease a 9×13-inch baking dish. Transfer the dough to a lightly floured surface and gently knead for 3–5 minutes. Divide into 15 equal pieces and shape each into a ball. Arrange in the prepared dish in 3 rows of 5.
  • Cover and let rise in a warm spot for about 2 hours, or until the rolls have doubled in size and look puffy.
  • Toward the end of the second rise, preheat the oven to 400°F. Gently brush the tops of the rolls with the beaten egg, taking care not to deflate them.
    1 egg
  • Bake for about 20 minutes, until golden brown. Separate at the seams and serve warm with butter, honey or maple syrup.

Notes

  • Rising times are approximate. Let the dough double during each rise, allowing extra time in a cool kitchen.
  • Keep the dough covered in a comfortably warm spot, away from drafts and direct heat.
  • Measure flour by spooning it into the measuring cup and leveling it off. Use extra flour sparingly while kneading to keep the rolls soft.
  • The egg is for brushing the tops only. It does not go into the dough.
  • Let leftover rolls cool completely, then store airtight at room temperature for up to 3 days. Freeze fully baked, cooled rolls for up to 1 month for best quality.
  • To reheat, wrap rolls in foil and warm in a 350°F oven until heated through, checking after 5 minutes.
    Watch the dough, not just the clock! Let it double during both rises, and go lightly with extra flour to keep the rolls soft and fluffy.

Nutrition

Calories: 185kcal | Carbohydrates: 39g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 11mg | Sodium: 472mg | Potassium: 58mg | Fiber: 1g | Sugar: 7g | Vitamin A: 16IU | Vitamin C: 0.003mg | Calcium: 9mg | Iron: 2mg
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