Soft Make-Ahead Dinner Rolls for Thanksgiving

What makes this soft dinner rolls work?

Soft Dinner Rolls serves 15 rolls and takes About 3 hours. The dough should feel soft and slightly tacky rather than dry. Measuring flour by weight and judging each rise by volume, not the clock alone, produces lighter rolls. ^[1]

Ingredients

For 15 rolls: 4 cups (480 grams) all-purpose flour, plus more as needed; 2 1/4 teaspoons instant yeast; 2 tablespoons granulated sugar; 1 1/2 teaspoons kosher salt; 1 cup whole milk, warm but not hot; 1/2 cup warm water; 1 large egg; 5 tablespoons unsalted butter, melted and divided. Measure and prepare every ingredient before cooking so the method moves cleanly and the final seasoning remains controlled. ^[1]

Step-by-step method

1. Whisk flour, yeast, sugar and salt in a large bowl. Add milk, water, egg and 3 tablespoons melted butter; mix into a shaggy dough. ^[1]

2. Knead 8 to 10 minutes by hand or mixer until smooth and elastic. Add flour only a tablespoon at a time if the dough is unmanageably sticky. ^[1]

3. Cover and let rise until doubled, 60 to 90 minutes. Butter a 9-by-13-inch pan. Divide dough into 15 equal pieces, shape tight balls and arrange in the pan. ^[1]

4. Cover and let rise until puffy and touching, 45 to 60 minutes. Heat the oven to 375°F near the end of the rise. ^[1]

5. Brush with 1 tablespoon butter. Bake 20 to 24 minutes until deep golden and about 190°F in the center. Brush with the final tablespoon butter. ^[1]

Make ahead, substitutions and storage

Shape the rolls, cover and refrigerate overnight before the second rise. The next day, let them stand at room temperature until puffy, usually 60 to 90 minutes, then bake. Bread flour may replace all-purpose flour for more chew. Freeze baked rolls up to one month; thaw wrapped, warm through and serve. ^{[1] [2]}

Cool rolls completely before sealing them so trapped steam does not soften the crust. Store one day at room temperature or freeze for longer storage. Rewarm wrapped rolls at 300°F until hot, then uncover for a few minutes. Refrigerate any rolls filled or brushed with perishable toppings within two hours. ^[2]