Thanksgiving Rolls

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (13)

RECIPE
COMMENTS & REVIEWS(13)

Cook Time:
25 min
Level:
Intermediate
Yield:
12 rolls

Times:

Prep: 25 min
Inactive Prep: 4 hr 10 min
Cook: 25 min
Total:: 5 hr 0 min

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Ingredients

2 cups plus 2 tablespoons milk
7 tablespoons unsalted butter, plus more for the baking dish
3 tablespoons granulated sugar
1 (1/4-ounce) package active dry yeast
5 cups unbleached all-purpose flour
1 tablespoon fine salt
Vegetable oil, as needed

Directions

In a small saucepan, combine the milk, 3 tablespoons butter, and sugar. Place over medium-high heat and cook, stirring, until the butter has melted. Remove from the heat and cool to about 110 degrees F. Scatter the yeast over the surface of the liquid and set aside until foamy, about 10 minutes.

Meanwhile, in large bowl, whisk together the flour and salt and set aside.

Pour the milk and yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed. Transfer the flour mixture to a well-floured work surface and knead by hand until a soft, elastic dough is formed, about 10 minutes. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel and place in a warm spot, until puffed and doubled in size, about 2 hours.

Place a rack in the center of the oven and preheat to 400 degrees F. Transfer the dough to the work surface and, using your hands, gently flatten into a disc. Divide the dough into 12 equal pieces. Using your hands, round each dough piece into a ball.

Butter a buttered 9 by 13 by 2-inch baking dish. Place the balls of dough, seam side-down, in 3 rows of 4 each. Cover with a kitchen towel and place in a warm spot until they've risen almost to the top of the baking dish, about 2 to 2 1/2 hours.

Melt the remaining 4 tablespoons butter and liberally brush the rolls with it. Bake until golden brown, about 25 minutes.

Remove the rolls from the oven and let cool slightly. Transfer the rolls to a cooling rack to cool completely before serving.

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Comments & Reviews

recipe Thanksgiving Rolls
Kevin Houston, TX 11-28-2008
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Just like the school cafeteria
Rated: 4 stars out of 5

These rolls were pretty easy and tasty, if not quite large and heavy. I made two batches, using only 1 teaspoon of salt per... an earlier comment. I think I forgot the sugar in the second batch, but both batches seemed similar. I will make them again, splitting the dough into 24 smaller rolls. The honey butter is a great idea. Everyone seemed to enjoy them!Read more
recipe Thanksgiving Rolls
Emily Middletown, NJ 11-27-2008
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Delicious!
Rated: 5 stars out of 5

I made these rolls last year for Thanksgiving dinner and they were fabulous! I was new to bread making then and they were a... breeze. They are on the menu this year and they probably will be for many Thanksgivings to come.Read more
recipe Thanksgiving Rolls
katie Atlanta, GA 11-26-2008
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Question
Rated: 3 stars out of 5

the list of ingredients said 7 tablespoons of butter, but the recipe said 3 tablespoons of butter. which one did you all... follow? which one is correct? Read more
recipe Thanksgiving Rolls
JENNIFER Pleasanton, CA 07-11-2008
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Love them!
Rated: 5 stars out of 5

These are the best rolls ever! I first made them for Thanksgiving a few years ago and my family still talks about them.
recipe Thanksgiving Rolls
Anonymous 11-27-2007
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Very good!
Rated: 5 stars out of 5

I made these for Thanksgiving this year. It was my first time making rolls, and they turned out well. I used my Kitchenaid... mixer to knead the dough, which I think made it easier. Everyone loved the rolls, even those who usually think that rolls are wasted calories. If you make these, make sure to plan out your cooking, so that you can maximize your time while waiting for the dough to rise.Read more
recipe Thanksgiving Rolls
Anonymous 11-09-2007
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These rolls live up to their name
Rated: 5 stars out of 5

Last year I decided to search for a new roll recipe for Thanksgiving. It was the one item on my menu that I just hadn't... perfected yet. Grandma's recipe seemed to work for her but I could never duplicate her results. So, I found 4 different recipes and tested them all. This was the clear winner. The rolls were not complicated to make and when baked, they tasted exactly as I thought they should. And I was able to duplicate the results. They are worthy of a spot on my Thanksgiving Table. I was surprised that they were supposed to be baked in a 9 X 13 pan versus individually shaped and placed on a cookie sheet. I used my pampered chef clay 9 X 13 baker and was thrilled with the results.Read more