Thanksgiving Buttery Dinner Rolls For A Crowd
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Thanksgiving Buttery Dinner Rolls For A Crowd
These rolls are buttery, soft, light, and fluffy! This roll recipe is simply amazing! I have had this recipe for over 10 years, and it’s still my go-to for buttery dinner rolls. These rolls are soft and buttery–and this batch is just perfect for a large crowd. This recipe makes a large batch, and it is all mixed by hand–don’t worry…it’s easier to mix a large batch by hand than in the mixer. If you try to mix a large batch of rolls in the mixer, you will usually have flour flopping all over the place and your mixer bounces all over the counter–mixing these by hand will save you time and a mess.
The texture of these rolls is super soft–and I think that is partially because they ARE mixed by hand. Sometimes when you use a mixer to combine your dough ingredients–it mixes everything so well, that you end up needing extra flour, which makes your rolls heavier. This batch of dinner rolls comes out of the oven SOOOOOO soft….And it’s really easy to make. All you need is a large mixing bowl, and a sturdy long handled spoon. I made these for a party I had over the weekend. I paired them with my Creamy Chicken and Herb Soup, and Dave’s Seafood Clam Chowder. We only had a few left at the end of the night–which means everyone ate several!
You will notice that in several of my bread recipes, I like to add apple cider vinegar. I have been doing it for years. It’s supposed to help with rising. Ive always added it, so I’m not sure what these rolls would taste like without it. But they turn out fabulous each and every time. Rolls really are easy to make, so if you have never made a batch from scratch, don’t be afraid to try. I hope you give these rolls a try for Thanksgiving or Christmas! You will love them. And they are easy to throw together the morning of so that they come out hot and fresh! Make sure you try them when they are fresh out of the oven! You might just think they are they best you have ever had!.
Thanksgiving Buttery Dinner Rolls For A Crowd
Makes About 60 Rolls
Prep Time: 20 minutes plus 1 hour and 30 minutes rising time
Baking Time: 15-18 minutes
Skill Level: Intermediate
1 Cup Water, Lukewarm
6 Tablespoons sugar
1 and 1/2 Tablespoons of yeast, active dry
1/2 Tablespoon apple cider vinegar (helps with rising)
3 Cups Milk
1 stick melted butter
10 cups of flour plus 1 cup of flour for kneading
4 teaspoons Kosher Salt
*Milk and butter wash for browning (1/3 cup milk plus 2 T butter, heated through until butter is melted)
Melted Butter to brush the tops of rolls after they come out of the oven.
- Combine lukewarm water, sugar, yeast, and vinegar in a measuring cup. Allow the yeast to sit and bubble about 10 minutes. (This is how you know the yeast is working and alive).
- While you’re waiting on the yeast, combine melted butter, salt and milk. Heat this mixture in the microwave or stove top until it is lukewarm. (Ingredients that are too hot will kill your yeast, lukewarm means around 115 degrees).
- In a large mixing bowl, add yeast mixture, milk/butter mixture, and 5 cups of flour. With a sturdy spoon, mix in flour. Then add additional 5 cups of flour just until flour is incorporated. You don’t have to over-do it when you mix by hand, as you will be kneading it by hand (the kneading will do the rest of the work).
- Pour one cup of flour evenly over the counter, and add your dough. Spray your hands with cooking spray before kneading, and then knead by hand 5 to 10 minutes until all the flour off of the counter is completely incorporated, and the dough is tacky to the touch (it shouldn’t be sticking all over the place on the counter or your hands). It kneads cleanly, and pulls away from the counter cleanly.
- Place dough in greased bowl, spray the top of the dough with cooking spray, and cover with saran wrap. (Spraying it will cooking spray will prevent the dough form sticking to the saran wrap.
- Place dough in a warm place and allow dough to rise until it has doubled. About 1 hour to 1 and 1/2 hours is usually sufficient.
- Then remove dough from bowl, and knead a few more times on the counter (no flour needed). Then tuck dough into small 1 and 1/2 inch balls. Place balls on a greased cookie sheet. Should make about 60 rolls. (* To make a roll, a tucking motion is used…you tuck the sides down, and gather at the bottom. It should form a ball with all the sides tucked at the base).
- Allow rolls to rise until they have doubled in size (about 30 minutes). Then brush the tops of the rolls with the *milk and butter wash mixture. This mixture browns the tops of the rolls while they bake.
- Bake rolls at 375 degrees for 15-18 minutes…until the tops have a golden brown color.
- Add some melted butter immediately to the tops after they come out of the oven. Yummy!
*These rolls are served best hot out of the oven, but can also be made the day before and stored in bread bags.
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