Flaky Buttermilk Dinner Rolls for Thanksgiving
Flaky Buttermilk Dinner Rolls for Thanksgiving are soft, tender little clouds of bread that are perfect for soaking up all those delicious holiday sauces. These rolls have a slight tang…
Tip: save now, cook later.Flaky Buttermilk Dinner Rolls for Thanksgiving are soft, tender little clouds of bread that are perfect for soaking up all those delicious holiday sauces. These rolls have a slight tang from the buttermilk, which makes them taste just a bit special and buttery without being heavy. Their flaky texture means you get a little tear-apart pleasure with every bite.
I love making these rolls because they’re easy to shape and come out perfectly every time. I usually make a batch the day before Thanksgiving, so they’re fresh and warm right when it’s time to eat. One tip I’ve found helpful is brushing melted butter on top right after baking – it gives them that beautiful golden color and a little extra flavor that everyone comments on.
The best part about these rolls is how great they are with everything on the table, whether it’s smushed with turkey and cranberry sauce or just eaten plain with a pat of butter. They always seem to disappear fast at our holiday meals, and I’m pretty sure that’s because they’re just so cozy and comforting, like a warm hug in bread form.
Key Ingredients & Substitutions
All-purpose flour: This is your base and gives structure to the rolls. You can swap half for bread flour if you want a chewier texture or use gluten-free flour blends if needed.
Active dry yeast: It’s important for making the dough rise. Instant yeast works too and you can add it directly to the flour without proofing.
Buttermilk: Adds tang and helps tenderize the dough. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.
Butter: Melted butter enriches the dough and brushing it on top gives a shiny, golden crust. For dairy-free, try melted coconut oil or vegan butter.
Egg: Adds richness and helps bind the dough. For an egg-free version, mix 1 tablespoon flaxseed meal with 3 tablespoons water as a substitute.
How Do You Shape Rolls to Get That Perfect Flaky Texture?
Shaping the dough correctly is key for flaky layers and soft rolls. Here’s how I do it:
- Divide dough into equal pieces for even baking.
- Gently pull the edges underneath and roll the dough balls on a flat surface to make smooth tops.
- Don’t punch down too hard after the first rise to keep the dough light and airy.
- Arrange rolls close but not touching in the pan to encourage soft, pull-apart sides.
- Brush with butter before and after baking for that beautiful golden look and added moisture.
Taking your time with shaping and rising makes all the difference in getting tender, flaky dinner rolls perfect for your Thanksgiving table.
Equipment You’ll Need
- Large mixing bowl – perfect for mixing and letting the dough rise comfortably.
- Stand mixer with dough hook (optional) – makes kneading easier and faster, great if you bake often.
- Measuring cups and spoons – to get your ingredients just right for perfect dough consistency.
- 9×13 inch baking pan – fits all the rolls well and helps them rise up soft and close together.
- Pastry brush – great for brushing melted butter on the rolls before and after baking for a shiny top.
- Kitchen towel or plastic wrap – keeps the dough covered and warm during rising.
Flavor Variations & Add-Ins
- Add 1-2 teaspoons garlic powder or herbs like rosemary to the dough for savory, aromatic rolls.
- Mix in shredded sharp cheddar or parmesan for cheesy rolls that add a nice twist to dinner.
- For a sweet touch, knead in a tablespoon of honey or sprinkle cinnamon sugar on top before baking.
- Try adding cooked, crumbled bacon or chopped sun-dried tomatoes for extra flavor bursts in each bite.
Flaky Buttermilk Dinner Rolls for Thanksgiving
Ingredients You’ll Need:
- 4 cups all-purpose flour, plus extra for dusting
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 cup buttermilk, warm (about 110°F/43°C)
- 1/4 cup whole milk, warm
- 1/4 cup unsalted butter, melted, plus more for brushing
- 1 large egg, room temperature
How Much Time Will You Need?
This recipe will take about 15-20 minutes for active prep, plus 1 to 1.5 hours for the first rise, then about 45 minutes for the second rise. Baking takes another 18-22 minutes. Plan for roughly 2.5 to 3 hours total, mostly waiting time while the dough rises, making it a great recipe to prepare ahead for Thanksgiving.
Step-by-Step Instructions:
1. Activate the Yeast
In a small bowl, mix the warm buttermilk, warm milk, and sugar. Sprinkle the yeast over this mixture and let it sit for 5-10 minutes until it becomes foamy—this means the yeast is alive and ready.
2. Mix Dry Ingredients
In a large bowl, whisk together the flour and salt evenly.
3. Combine Wet and Dry Ingredients
Make a well in the center of the flour mixture, then pour in the foamy yeast mixture, melted butter, and egg. Stir with a wooden spoon or dough hook until the dough just begins to come together.
4. Knead the Dough
Turn the dough onto a floured surface and knead for 8-10 minutes until smooth, elastic, and slightly tacky. If you have a stand mixer with a dough hook, knead on medium speed for about 6-7 minutes.
5. First Rise
Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and set it in a warm spot. Let it rise until doubled in size, about 1 to 1.5 hours.
6. Shape the Rolls
Punch down the risen dough gently and divide it into 12 equal portions. Shape each piece into a smooth ball by tucking the edges underneath and rolling it lightly on your work surface.
7. Second Rise
Arrange the rolls in a greased 9×13 inch baking pan, placing them close but not touching. Cover and allow to rise again until they puff up nicely, about 45 minutes.
8. Bake the Rolls
Preheat your oven to 375°F (190°C). Just before baking, brush the tops of the rolls with melted butter. Bake in the preheated oven for 18-22 minutes, until golden brown and cooked through.
9. Finish and Serve
Once out of the oven, brush the rolls immediately with more melted butter to give them a shiny, flavorful finish. Let them cool slightly before serving warm alongside your Thanksgiving feast.
Can I Use Frozen Buttermilk for These Rolls?
Yes! If using frozen buttermilk, thaw it overnight in the fridge and bring it up to warm (about 110°F) before starting the recipe. This ensures the yeast activates properly.
Can I Make These Rolls Ahead of Time?
Absolutely! You can prepare the dough, shape the rolls, and let them do the second rise in the pan, then cover and refrigerate overnight. The next day, let them come to room temperature before baking as directed.
How Should I Store Leftover Rolls?
Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 3 months and thaw at room temperature before reheating.
Can I Substitute Milk Instead of Buttermilk?
If you don’t have buttermilk, mix 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it sit for 5 minutes to thicken before using. This homemade buttermilk substitute works perfectly!
