These soft dinner rolls are easy and fun, topped with holiday-inspired herbs. Perfect for thanksgiving dinner and the holiday season.
I love a plate of fresh yeast rolls on the holiday table. Soft, buttery dinner rolls are the best. These easy dinner rolls are great for a beginner baker. I've got a recipe for whole-wheat dinner rolls too!
They are topped with fresh herbs and chopped peppers (or cranberries), then dusted with flour 'snow' to give a holiday-inspired feel. They are the perfect addition to a thanksgiving meal.
The dough
The dough for these dinner rolls is lightly enriched for a tender texture. It's easy to work with by hand or in a mixer. Though not as enriched as brioche dough, the soft dough still has fantastic texture and flavor.
Baker's schedule and make-ahead options
These homemade rolls can be made in less than 4 hours. The dough undergoes two rising times - Once in a bowl and once again shaped.
Overnight option - The dough can undergo its first rise in the refrigerator for an overnight option. The rise time will be much slower and not as much when undergoing a cold rise. In the morning, shape the cold dough into rolls and let it rise for the second time in a warm spot.
Ingredients
Find the complete list of ingredients and the amounts for this dinner roll recipe listed in the printable recipe card at the bottom of this post. Here is a rundown of what you will need.
- All-purpose flour or bread flour
- Yeast. Active dry yeast or instant dry yeast. The yeast used in this recipe can be instant yeast or active dried yeast. Instant yeast will rise faster than active dried yeast. Whichever one you use, it needs to be viable. Usually, the instant yeast sachets are pretty full-proof, but sometimes active dried yeast can lose viability.
- Granulated sugar - The dough itself doesn't make sweet rolls. It just feeds the yeast and balances flavor.
- A large egg
- Salt
- Warm milk
- Butter - A little butter brings some richness to the rolls.
- Toppings - Flaky sea salt, fresh herbs, and colored vegetables for decorating.
Toppings
Flat-leaf parsley and sage is the best for decorating as they hold their color and shape. Rosemary gives terrific flavor, but it browns when baked. It's best when added to the actual dough itself.
Note- The chopped rosemary is not in the pictured rolls as this was added in later on.
Use chopped roasted red pepper, fresh cranberries, or pink peppercorns for the' red berry' look on the rolls. A little flour dusted on top of the rolls before baking looks like snow.
If you want a shiny top on the rolls, skip the flour and brush the baked rolls with melted butter instead.
Equipment
You will need a 9x13-inch baking dish or one of a similar size.
A stand mixer with a dough hook attachment. If you don't have one, this can be made by hand.
Kitchen scale. There are also cup sizes, but note that they are US-sized cups. These are smaller than metric. For best results, use scales.
Method
In a small saucepan, warm the milk to around 95-104°F / 35-40°C and pour it into the bowl of a stand mixer. Sprinkle yeast and sugar over the milk.
If using active dry yeast, let this sit for around 5-10 minutes until it becomes foamy; if using instant yeast, this sitting step can be skipped.
Add in the flour, salt, and egg. Fit the stand mixer with a dough hook attachment and mix on low speed to form a thick dough.
Add in the softened butter, a few cubes at a time, and increase the speed of the mixer to medium.
Keep mixing on medium speed for around 8 minutes until the soft dough is smooth and strong and pulls away cleanly from the sides of the bowl.
Once kneaded, form the dough into a smooth ball. Transfer the dough to a large, greased bowl and cover it with plastic wrap or a damp clean dish towel.
Let the dough rise in a warm place until doubled in size, around 1- 1 ½ hours. The time of the rising process will depend on your room temperature.
If making overnight rolls, the dough can be covered tightly and refrigerated for up to 16 hours.
Shaping and second rise
Line a 9×13 baking dish with parchment paper or spray with cooking spray.
Gently deflate the dough by punching it down, then remove it from the bowl and place it on a lightly floured surface.
If the dough has come from the fridge, it will be very stiff. Let it warm up to room temperature for 10 minutes before rolling.
Roll the dough into a 12-inch length and cut it into 12 equal portions. Shape each piece into a tight, smooth ball. Place the dough balls into the lined or greased baking pan.
Cover the tray with a clean tea towel and let it stand in a warm spot until the dough balls have doubled in size, around an hour, depending on room temperature.
Baking and decorating
While the dough is rising, preheat the oven to 350°F/175°C.
Brush the tops of the dough balls with milk. Press on the herbs and chopped vegetables. Sprinkle with a bit of flaky sea salt and gently dust with flour.
Bake the rolls for around 25 minutes until golden brown on top. If they are browning too fast, cover them loosely with aluminum foil.
Storing
Store any leftover baked dinner rolls in an airtight container for up to 2 days at room temperature.
More Thanksgiving recipes
Full Recipe
Holiday Dinner Rolls
These soft dinner rolls are easy and fun, topped with holiday-inspired herbs. Perfect for thanksgiving dinner and the holiday season.
Ingredients
- 240g (1 cup) whole milk, lukewarm (95-104°F / 35-40°C)
- 2 teaspoons active dry yeast or instant yeast
- 410g (3 ¼ cups*) all-purpose flour or bread flour, plus more for dusting
- 20g (1 ½ Tablespoons) granulated sugar
- 1 tablespoon finely chopped fresh rosemary leaves** (optional)
- 1 large egg, room temperature
- 1 teaspoon salt
- 42g (3 Tablespoons) unsalted butter, softened to room temperature
- Milk for brushing and flaky sea salt
Toppings
- flat-leaf parsley, sage leaves, and chopped red peppers (or use cranberries or pink peppercorns.)
Instructions
- In a small saucepan, warm the milk to around 95-104°F / 35-40°C and pour it into the bowl of a stand mixer.
- Sprinkle yeast and sugar over the milk. If using active dry yeast, let this sit for around 5-10 minutes until it becomes foamy; if using instant yeast, this sitting step can be skipped.
- Add in the flour, salt, egg, and chopped rosemary. Fit the stand mixer with a dough hook attachment and mix on low speed to form a thick dough.
- Add in the softened butter and increase the speed of the mixer to medium.
- Keep mixing on medium speed for around 8 minutes until the soft dough is smooth and strong and pulls away cleanly from the sides of the bowl.
- Once kneaded, form the dough into a smooth ball. Transfer the dough to a large, greased bowl and cover it with plastic wrap or a damp clean dish towel.
- Let the dough rise in a warm place until doubled in size, around 1- 1 ½ hours. The time of the rising process will depend on your room temperature.
- If making overnight rolls, the dough can be covered tightly and refrigerated for up to 16 hours.
Shaping
- Line a 9×13 baking dish with parchment paper or spray with cooking spray.
- Gently deflate the dough by punching it down, then remove it from the bowl and place it on a lightly floured surface.
- If the dough has come from the fridge, it will be very stiff. Let it warm up to room temperature for 10 minutes before rolling.
- Roll the dough into a 12-inch length and cut it into 12 equal portions. Shape each piece into a tight, smooth ball. Place the dough balls into the lined or greased baking pan.
- Cover the tray with a clean tea towel and let it stand in a warm spot until the dough balls have doubled in size, around an hour, depending on room temperature.
- While the dough is rising, preheat the oven to 350°F/175°C.
- Brush the tops of the dough balls with milk. Press on the herbs and chopped vegetables. I like the look of holly and make this by placing two large leaves of parsley splayed out, then with some red chopped pepper at the bottom to create the berries.
- Sprinkle with flaky sea salt and gently dust with flour.
- Bake the rolls for around 25 minutes until golden brown on top. If they are browning too fast, cover them loosely with aluminum foil.
Notes
* The cup sizes given are for US-sized cups, which are smaller than metric cups, for best results, use a scale and measure in grams.
**Fresh rosemary can be subbed for 1 teaspoon of dried rosemary or omitted entirely.
Toppings
Flat-leaf parsley and sage are the best for decorating as they hold their color and shape. Rosemary gives terrific flavor but browns when baked on top of the rolls. It's best when mixed into the dough itself.
Use chopped roasted red pepper, fresh cranberries, or pink peppercorns for the' red berry' look on the rolls. A little flour dusted on top of the rolls before baking looks like snow.
If you want a shiny top on the rolls, skip the flour and brush the baked rolls with melted butter instead.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 228Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 220mgCarbohydrates: 38gFiber: 1gSugar: 4gProtein: 7g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
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