What are your plans for the weekend? Do they include making fresh homemade rolls for Thanksgiving? Well, if not, I hope you will consider it after reading this post! I’ve even included all the steps you need to make these ahead of time so you will look like a rockstar come turkey day. Plus, your house will smell amazing. 😉
For the past several years I have been making these rolls. I like to keep them on hand in my freezer to serve with soups and use them as hamburger buns for my kids. All you have to do is thaw and rewarm them in the oven or slice them in half and toast in a pan. They are always on my Thanksgiving menu as well. These rolls are really the perfect size and texture to accompany any dish. If you want to take it even further you should try them with this herbed butter. That’s how I serve them for Thanksgiving.
When deciding how many batches to make for Thanksgiving I figure one roll per person. Sometimes people may eat more than one, but because of their size, one is usually enough. They aren’t like your typical “brown n’ serve” rolls. If you are unsure of how much food to prepare for Thanksgiving you can use this food calculator. The folks at Personal Creations have created this calculator to help reduce food waste and save you money. I thought it was pretty accurate when I used it.
Now go start baking and let me know what you think. I bet you will love them as much as we do!Print
Honey Yeast Rolls
- Yield: 12 Rolls
1 envelope instant yeast (2 1/4 tsp.)
1 cup warm water (105-115 degrees F)
1/4 cup honey
3 tablespoons grapeseed oil
1 1/4 teaspoons salt
1 egg, lightly beaten
3 1/2 – 4 cups bread flour
2 tablespoons butter, melted
2 tablespoons honey
- In the bowl of a stand mixer, combine the yeast and warm water. Add the honey, oil, salt, and egg and mix well. Add 3 cups of the bread flour and mix until the dough comes together in a sticky mass. With the mixer running on low speed, add the remaining 1/2 to 1 cup of flour a few tablespoons at a time. Be careful not to add too much flour here or your rolls will end up dry. If your dough is not sticking to the sides and bottom then you are good to go. Continue kneading on medium-low speed for 6-8 minutes, until the dough is smooth and elastic.
- Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Let rise in a warm, draft-free place until it has doubled in volume, about 2 hours.
- Using a 9×13″ pan create a foil sling and grease lightly.
- Turn the dough out onto a lightly floured surface and knead for about 30 seconds. Cover with a towel and let rest for 10 minutes. Punch the dough down and divide into 12 equally sized pieces. (I use my kitchen scale to do this.) Shape each piece of dough into a smooth ball and place into the 9×13″ pan. Cover and let rise again in a warm, draft-free spot for 20-30 minutes.
- Preheat your oven to 400 degrees F. In a small bowl, mix together the melted butter and honey then brush the tops of the rolls with the mixture. Sprinkle the tops lightly with coarse salt and bake for 15-20 minutes until the tops are golden brown. Cover loosely with foil and continue to bake for about 10 more minutes, or until the center of the rolls registers 190 degrees F on an instant-read thermometer. Let cool slightly before serving.
To make ahead:
- Complete recipe through step 5 and let rolls cool completely. Pull the rolls out of the pan without separating them. Then wrap them in a double layer of plastic wrap followed by a double layer of foil.
- When ready to use, thaw overnight in the refrigerator or on the counter. Separate the rolls from each other and place them on a baking sheet. Rewarm in the oven at 350 degrees F for about 10-15 minutes.
Recipe adapted from Everyday Annie.