Soft & Buttery Yeast Dinner Rolls Recipe
These soft, pillowy Yeast Dinner Rolls are the ultimate Thanksgiving make-ahead bread. Made with bread flour for superior texture, these buttery homemade rolls rise beautifully and bake into a golden, pull-apart batch that puts store-bought to shame. Prepare the dough the night before and simply bake fresh before mealtime—your kitchen will smell like a bakery, and your holiday will be stress-free!
Equipment
- Stand mixer with dough hook
- Kitchen scale
- 9x13 inch baking dish
- pastry brush
Ingredients
- 1.5 cups Warm water (110°F–120°F)
- 2.25 tsp Instant yeast (1 packet)
- 4 cups Bread flour
- 2 tbsp Granulated sugar
- 1.5 tsp Salt
- 0.5 tsp Baking powder
- 6 tbsp Unsalted butter, softened
- 1 Egg (for egg wash)
- 1 tbsp Water (for egg wash)
Instructions
- In the bowl of a stand mixer, combine warm water (about 120°F) with instant yeast. Let stand 5 minutes, until foamy.
- In a separate bowl, whisk bread flour, salt, baking powder, and sugar. Add to the mixer and blend on low speed until combined.
- Add the softened butter 1 tablespoon at a time, mixing until fully incorporated.
- Knead with the dough hook for 5–7 minutes, until smooth, elastic, and slightly tacky.
- Form the dough into a ball, return to the bowl, cover, and let rise in a warm place for 1 hour, or until doubled.
- Punch down the dough. Divide into 12 equal portions (about 3 oz each). Roll each into a tight ball.
- Arrange dough balls in a greased 9x13-inch baking dish. Cover loosely and let rise for 45 minutes until puffy.
- Preheat oven to 400°F (200°C). Whisk the egg with 1 tablespoon water and brush the tops and sides generously.
- Bake 15–17 minutes, until golden brown. Serve warm.
Notes
Make-Ahead Overnight Method:
Shape the rolls and place them in the baking dish. Cover tightly and refrigerate up to 16 hours. On baking day, set out at room temperature for 1–2 hours until puffy. Brush with egg wash and bake as directed. Serving Ideas: Serve with herb butter or cinnamon honey butter. Rolls also make excellent sliders with leftover turkey or ham. Tip: For the fluffiest texture, always use bread flour—its higher protein content traps air and creates that signature pillowy pull-apart center.
Shape the rolls and place them in the baking dish. Cover tightly and refrigerate up to 16 hours. On baking day, set out at room temperature for 1–2 hours until puffy. Brush with egg wash and bake as directed. Serving Ideas: Serve with herb butter or cinnamon honey butter. Rolls also make excellent sliders with leftover turkey or ham. Tip: For the fluffiest texture, always use bread flour—its higher protein content traps air and creates that signature pillowy pull-apart center.