Thanksgiving is in a week guys. ONE week. Are you ready?? Personally I love Thanksgiving. It’s a very close second to Christmas in my book. I love all the food, spending time in the kitchen with my family and our tradition of watching our first Christmas movie of the season. It also helps that sometimes my birthday falls on Thanksgiving and then I can pretend all the food and festivities are for me 😉
This year my parents and sister are coming to Boise from Washington, but not until Thanksgiving day. Meaning I need to have everything ready to go by the time they get there. Meaning I’m basically in charge of All.The.Things for Thanksgiving. A panic attack will likely be happening in the coming days.
Rolls are a must have at our house for Thanksgiving. A) because they’re carbs B) because they’re delicious and C) because how else do you eat your cranberries if not slathered on a roll?! We all have assignments in our family on Thanksgiving and usually the rolls are my sister’s job. Sorry Cassie, my turn this year.
While the rolls do require a little bit of planning as far as the timing of things go, they’re very simple and you can focus on other things while they are rising. I have realized though that the temperature of your kitchen will have a big factor as to how fast your dough will rise. It’s been in the single digits and teens here in Boise and we don’t keep our house very warm, so it’s taking closer to 2-3 hours for my dough to finish rising. Just pay attention to your dough and when it has doubled…it’s ready! The longer you let it rise the softer and fluffier they will be.
If baking with yeast intimidates you (it does me!) you should take a look at these tips and tricks from Stephanie over at Girl Versus Dough. This list was so helpful and answered a lot of questions I’d had. Don’t let the thought of yeasts and rising times scare you away from making these rolls. I promise they are the perfect addition to your Thanksgiving! Or any dinner for that matter.
Quick and Easy Dinner Rolls (adapted from The Bread Machine Cookbook)
- 3 c bread flour
- 2 tbsp dry milk
- 3 1/2 tbsp sugar
- 2 tsp yeast
- 3 tbsp butter, softened
- 1 c water
- egg white or melted butter for wash
- Whisk together dry ingredients.
- Add butter and water, mixing with hands until combined.
- Dough should form a ball and feel tacky. If dough seems too dry, add more water 1 tablespoon at a time.
- Cover and let dough rise until doubled in size (about 1-2 hours)
- Divide dough into 4 equal quarters. Then divide each quarter into 3 equal pieces, making 12 total.
- Roll dough into balls and place in a greased muffin tin.
- Cover and let rise another 30-60 min.
- Brush rolls with egg whites or melted butter.
- Bake ~20 min at 350 or until tops are golden brown.