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Perfect No-Fail Dinner Rolls: Best Thanksgiving Recipe

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These soft, fluffy dinner rolls use the tangzhong method for incredible moisture and are foolproof for Thanksgiving. They’re make-ahead friendly and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • For the Tangzhong:
  • 3 tablespoons (45ml) water
  • 3 tablespoons (45ml) whole milk (or 2%)
  • 2 tablespoons (16g) all-purpose flour
  • For the Dough:
  • 2 ½ cups (350g) all-purpose flour, plus more for dusting
  • 2 ¼ teaspoons (7g) instant yeast (one packet)
  • 3 tablespoons (45g) granulated sugar
  • 1 teaspoon (6g) fine sea salt
  • ½ cup (120ml) whole milk, lukewarm (about 110°F)
  • 1 large egg, room temperature
  • 4 tablespoons (56g) unsalted butter, melted and slightly cooled
  • For the Butter Wash (optional):
  • 2 tablespoons (28g) unsalted butter, melted
  • Flaky sea salt, for sprinkling

Instructions

  1. Make the Tangzhong: In a small saucepan, whisk together water, milk, and flour for the tangzhong. Cook over medium heat, whisking constantly, until it thickens into a smooth paste (about 1-2 minutes). Remove from heat and let cool for 10 minutes.
  2. Activate the Yeast: In the bowl of a stand mixer, combine instant yeast, sugar, and warm milk. Stir and let sit for 1-2 minutes until bubbly.
  3. Mix the Dough: Add cooled tangzhong, room temperature egg, melted butter, and salt to the yeast mixture. Add 2 ½ cups flour. Mix on low speed with dough hook until a shaggy dough forms (about 2 minutes).
  4. Knead the Dough: Increase speed to medium-low and knead for 8-10 minutes until smooth, elastic, and slightly tacky. Add flour or milk as needed.
  5. First Rise: Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size (60-90 minutes).
  6. Shape the Rolls: Punch down dough and turn onto a lightly floured surface. Divide into 16 equal pieces. Shape each into a smooth ball and place seam-side down in a greased 9×13-inch baking pan in a 4×4 grid.
  7. Second Rise: Cover and let rise in a warm place until puffy and doubled (30-45 minutes).
  8. Bake: Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes until golden brown and internal temperature reaches 190°F.
  9. Butter Wash & Cool: Brush tops with melted butter and sprinkle with flaky sea salt. Cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

The tangzhong method is key for soft rolls. For make-ahead, refrigerate dough after first rise overnight. Let sit at room temperature 30 minutes before shaping. Do not refrigerate baked rolls; store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: dinner rolls, Thanksgiving rolls, soft rolls, tangzhong, no-fail rolls, homemade rolls, holiday rolls

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