There is just something about a good homemade roll. I have many recipes that are delicious, but these holiday dinner rolls are the latest one that I have been reaching for.
Since Thanksgiving, I have made these rolls like 4 times. This dough is easy to make and easy to work with. These rolls can also be ready in about 2 1/2 hours. Which isn’t bad for such a delicious roll!
No usually, the roll dough that I like to make usually includes milk and eggs. I have found these ingredients in the recipes that have become my favorite. Now in this recipe, there is no milk. Instead, it includes butter. One half cup of butter to be precise. This recipe also includes 3 eggs, which is the most eggs any of any roll recipe I include.
You have the other things you need for a roll recipe in here.
You have water, yeast, sugar, salt, and flour. The sugar is also a generous 1/2 cup in this recipe. I use my Kitchen Aid to make these rolls. Any stand mixer makes these easy to make. However, you can do it by hand if you need to.
These rolls work well to shape into a crescent shape. The dough is easy to work with and rolls out nicely. I’m sure you could do a traditional round shape if you want. I just have always done the crescent shape with this dough. Plus, I think it makes them a little more fancy for a holiday dinner.
Once tip I have with cooking these holiday dinner rolls, keep an eye on them at the end of the cooking process. These rolls brown quickly and you don’t want them too brown. Anyone will love to find these on rolls their holiday dinner table.
Holiday Dinner Rolls
Real Mom Kitchen
- 1 ¼ cups warm water divided (about 110 degrees F.)
- 4 ½ tsp active dry yeast 2 packets
- 3 eggs beaten until frothy
- ½ cup butter very soft
- ½ cup sugar
- 1 tsp salt
- 4 ½ to 5 ½ cups flour
- In the bowl of a stand mixer, dissolve yeast in 3/4 cup of warm water with a pinch of the sugar. All to sit for ten minutes.
- Add in the eggs, butter, sugar, salt, and 2 cups of the flour to the yeast mixture. Mix together using the paddle attachment.
- Switch to the dough hook. Add in the remaining 1/2 cup water and gradually add the remaining flour until the dough is very soft, but not sticky. You may not need all of the flour. Knead the dough for 6-8 minutes until it is smooth and elastic. You want the sides of the bowl to be clean so, if needed, you may need some more flour to get the dough to that point.
- Place the dough into a lightly oiled bowl and let it rest at room temperature until it is doubled in size. I preheat my oven to 170 degrees and then turn it off. I place the dough in there covered with a flour sack towel for about 30 minutes.
- Punch the dough down and divide it into two equal portions. Roll one half of the dough into a large circle, about 12 inches in diameter. Cut the circle into 12 equal wedges. Roll up each wedge from the wide end to form crescents. Place rolls point side down about 2 inches apart on a baking sheets. Repeat with the other half of dough.
- Cover and let rise in a warm place until doubled, 30-60 minutes. YOu can do the same trick with the 170 degree oven if you want to get then raised fast.
- Once raised, preheat oven to 375 degrees. Bake the rolls for 10-12 minutes, or until light golden brown. Makes 2 dozen rolls.
Recipe adapted from Let’s Dish.