As I was writing up this recipe over the weekend, it occurred to me that it is scheduled to go live at exactly midnight here in Thailand. Midnight…on the first Tuesday of November. That means that it is already U.S. Presidential election day for those of us who live in this distant time zone. It made me wish I had stuck an American flag in these gorgeous buttery little rolls.
But when I chose these dinner rolls for November’s Secret Recipe Club, I wasn’t thinking about the elections. Rather, my mind was focussed on Thanksgiving. It seems wise to head into Thanksgiving with a good dinner roll recipe. What better way to soak up that delicious mixture of sweet potatoes, gravy, and cranberry jelly that inevitably ends up in the middle of the plate? Not to mention that leftovers of these rolls are the perfect vehicle for making turkey sandwiches the day after Thanksgiving. These are so good though that it’s hard to imagine any would possibly remain beyond the main event.
I considered it a sign that, when I was matched up with Holly from Phemomenon, she had not only one recipe for dinner rolls, but several!
As a side note, Holly met her husband when he was her sky-diving instructor – is that a great story or what?
The Thanksgiving mindset steered me in the direction of Holly’s simplest dinner roll recipe, which was, as promised, a 1 bowl, 1 hour proposition. Making Thanksgiving dinner is complicated. There’s no need for the rolls to take up precious extra time on the big day.
The recipe below delivered delightful, soft, buttery dinner rolls in an hour. I gave the rolls a light brush of butter before and after baking and a sprinkle of salt which made them so irresistible that Frank and I couldn’t keep our hands off of them, even after a breakfast of pumpkin pancakes.
Put these on your Thanksgiving list – you’ll be oh-so-glad you did.
Good luck heading to the polls today friends!
- 1½ cups warm water (110 degrees F/45 degrees C)
- 1 Tbsp. instant yeast
- 2 Tbsp. granulated sugar
- 2 Tbsp. (28g) unsalted butter, softened
- 1 tsp. table salt
- 4 cups (500g) all-purpose flour, lightly spooned into measuring cup and leveled off
- 3 Tbsp. (40g) unsalted butter, melted
- 1 tsp. sea salt
- In the bowl of a stand mixer fitted with the dough hook, stir together warm water, yeast, and sugar. Let stand until creamy, about 5 minutes.
- To the yeast mixture, add the butter, salt, and 2 cups of the flour. Mix on low-speed until the ingredients begin to come together. Still on low-speed, add 1 cup of the remaining flour and mix for 1 minute. Add the remaining 1 cup flour. Mix on low-speed until the final addition of flour is fully incorporated into the dough. Increase the speed to medium and knead until the dough is smooth and elastic, about 5 minutes. (You will know it is ready when the dough starts to make a slapping sound as it hits the sides of the bowl.) Remove the bowl from the mixer and cover it with a dish towel. Let the dough rise in a warm place until doubled in volume, about 20 minutes.
- Turn the dough out onto a lightly floured surface and form it into an even ball. Using a serrated knife, cut the dough in half vertically, then each half vertically again into thirds so you have 6 equal strips of dough. Cut each strip of dough into fourths by cutting horizontally to make 24 little squares of dough. With lightly floured hands, roll each piece of dough into a ball.
- Place each rolled piece of dough into a lightly greased 9×13 baking pan in rows of 4. Cover the rolls with a dish towel and let them rise while your oven is preheating to 400 degrees F (200 degrees C) – about 20 minutes.
- Lightly brush the rolls with about half of the melted butter before baking. Bake until golden brown, 13-15 minutes. Immediately after removing the rolls from the oven, brush them with the remaining melted butter and sprinkle with salt. Flip the pan over to remove the rolls. Serve immediately.