Homemade rolls are a must when it comes to Thanksgiving. This is usually what I bring to contribute to the big feast. I decided to try out a new recipe this year. I love the idea of making the dough the day before and then on Thanksgiving, all I have to do is roll out the dough and let it raise before baking. After trying this overnight refrigerator rolls recipe, this is what I will be bringing this year.
The dough is beautiful and easy to work with. It also produces a soft tender roll. The consistency of the roll itself is different than what I usually make. It’s more sponge like.
The recipe does make 2 dozen rolls but they we a little on the small side. For Thanksgiving, I’m going to do a double batch of dough, but shape it into 3 dozen rolls.
Well today also happens to be #homemadebreadday ! A perfect day to celebrate a week before Thanksgiving. So to celebrate, I have teamed up with the #celebratingfoodholidays bloggers to provide you with a great collection of bread recipes. So not only do you get this delicious roll recipe, but there are also 21 other tasty ones to check out below.
- 1 1/4 cups warm water (105 degrees F to 115 degrees F)
- 1 pkg or 2 1/4 tsp active dry yeast
- 1/3 cup sugar
- 4 to 4 1/4 cups all-purpose flour
- 1/3 cup melted butter or vegetable oil
- 1 egg
- 1 tsp salt
- Nonstick cooking spray
- 2 Tbsp butter, melted (optional)
- In a large mixing bowl (I do this in my kitchen aid mixer), add in the warm water and yeast; stir to dissolve yeast. Sprinkle with a little of the 1/3 cup sugar.
- Next, add in 1 1/2 cups of the flour, the rest of the sugar, melted butter or oil, egg, and salt. Beat with an electric mixer on low speed for 1 minute, scraping sides of bowl constantly.
- Using a wooden spoon or dough hook on the kitchen aid, mix in enough of the remaining flour to make a soft dough that just starts to pull away from sides of bowl (dough will be slightly sticky).
- Coat a 3-quart bowl with cooking spray. Place dough in container; turn once to grease surface of dough. Cover with plastic wrap and place in the refrigerator overnight.
- Punch dough down and turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes.
- Lightly grease two 13 x 9 baking pan or a 18 x 13 baking sheet.
- Shape dough into 24 balls or desired rolls (be careful not to overwork dough; it becomes stickier the more you work with it) and place in the prepared baking pan or 2 to 3 inches apart on the prepared baking sheets. Cover and let rise in a warm place until nearly double in size (about 45 minutes).
- Preheat oven to 375 degrees F. Bake for 12 to 15 minutes for individual rolls, about 20 minutes for pan rolls, or until golden. Immediately remove rolls from pans. If desired, brush tops of rolls with 2 tablespoons melted butter. Serve warm. Makes 2 dozen rolls.
Recipe adapted from Better Homes and Gardens.
Celebrating Food Bloggers Pasta Recipes (all pictured above)
Copycat King Hawaiian Rolls from Ashlee Marie
Small Batch 30 Minute Easy Dinner Rolls from Yummy Healthy Easy
Braided Sweet Bread from The Baker Upstairs
Dutch Apple Bread from Butter with a Slice of Bread
100% Whole Wheat Rolls from 365 Days of Slow Cooking
One Hour Cinnamon Rolls from Creations by Kara
Pumpkin Honey Butter Crescent Rolls from Life Made Simple Bakes
Potato Rolls from Like Mother Like Daughter
More Bread Recipes from Real Mom Kitchen
30 Minute Rolls
Overnight Cinnamon Rolls
Sweet Corn Bread with Maple Butter
15 Minute Cream Biscuits
English Muffin Bread
Easy Potato Rolls
Lion House Dinner Rolls with Honey Butter
Shaping Homemade Rolls
Easy Peasant Bread
Pumpkin Corn Bread