Thanksgiving is just a couple weeks away and if you are like us, you are probably in the beginning stages of assembling your menu. One major part of our Thanksgiving menu is rolls. We are devout carb lovers therefore a holiday dinner is not complete without fluffy dinner rolls.
When we were younger, we always bought Pillsbury Flaky Layers Biscuits to consume with our turkey and gravy. While these biscuits are delicious, they just aren’t the same as homemade bread. In a pinch or a nostalgic moment, we still eat these biscuits.
But since Thanksgiving is a great time to try new things on your menu, give these dinner rolls a try. They are simple to make and the end result is delicious.
To start, mix warm water and yeast in stand mixer bowl. Let sit for 10-15 minutes covered with a tea towel, until frothy.
In a medium mixing bowl whisk together milk, egg, vegetable oil, sugar and salt.
Add the liquid mix to the yeast mixture. Stir to combine using the dough hook attachment.
Add all of the flour and mix until a shaggy dough has formed on level 2.
Continue kneading the dough for 8-10 minutes on level 2. Dough will be smooth, slightly tacky and will spring back when poked.
Spray large mixing bowl and a piece of plastic wrap with oil. Place dough in prepared bowl, then cover with the plastic wrap. Gently press the wrap onto the dough surface so it stays moist.
Cover bowl with tea towel and let rise 45-60 minutes, until doubled in size.
Carefully remove plastic wrap and place aside to reuse. Flour a cutting board and dump dough out.
Cut into 12 pieces. Fold each piece onto itself to form a smooth to then roll into balls. Place into 11×7 pan.
Cover pan with saved plastic wrap and tea towel. Let rise again about 30 minutes until pillowy and doubled in size.
Preheat oven to 375°F. Melt tablespoon of butter and gently brush onto tops of the risen rolls.
Bake 15-18 minutes until golden brown.
Devour one or three!
Fluffy and Delicious Dinner Rolls
- 1/2 c warm water (105-110°F)
- 1 T active dry yeast
- 1/2 c milk, room temperature
- 1 egg, room temperature
- 2 T vegetable oil
- 2 T sugar
- 1 t salt
- 16 oz all purpose flour
- 1 T butter
- Special equipment: Stand mixer with dough hook
- In a stand mixing bowl, combine warm water and yeast, stir to mix then cover with tea towel. Let sit 10-15 minutes until frothy.
- In a medium mixing bowl, whisk together milk, egg, vegetable oil, sugar and salt. Add this to the yeast mixture.
- Stir a couple of times with the dough hook attachment to incorporate.
- Carefully add all of the flour to the mixing bowl. Mix until a shaggy dough forms.
- Then knead on level 2 for 8-10 minutes. Dough will be smooth, slightly tacky and will spring back when poked.
- Spray a large mixing bowl and a piece of plastic wrap with oil. Transfer dough to prepared bowl and cover the dough with the plastic wrap, pressing it around the dough. Cover bowl with tea towel and let rise for 45-60 minutes, until doubled in size.
- Lightly flour a cutting board. Carefully remove the plastic wrap and set aside to use again.
- Dump dough onto cutting board. Cut into 12 pieces, fold the pieces onto themselves and roll into balls. Place in an 11x7 pan.
- Cover with the oiled plastic wrap again and cover with tea towel. Let rise for about 30 minutes or until doubled in size and pillowy looking.
- Preheat oven to 375°F.
- Melt tablespoon of butter and lightly brush onto the risen rolls.
- Bake 15-18 minutes until lightly golden.