With Thanksgiving coming up our Bread Bakers group decided that this month we were going to make Thanksgiving Dinner Bread. I don’t know about anyone else’s family, but in my family Thanksgiving means rolls. Speaking of Thanksgiving rolls, we have a funny “tradition” in our house. Every year my mom puts the store bought dinner rolls into the oven when she thinks she’s ready to serve dinner. Inevitably about 20 minutes later one of my family members asks what is burning. Mom swears, opens the oven, and finds the rolls with the bottoms burned…EVERY.SINGLE.YEAR. I’m not kidding. My husband even jokes that Thanksgiving dinner isn’t ready until the rolls are burned.
Most years for Thanksgiving I make the dessert. While I’ll still make dessert this year, I think I’m also going to make these simple no knead dinner rolls. This recipe is for 9 rolls in a cake pan but it’s easily doubled into 18 rolls in a 9 x 13 pan. I like to make these rolls because they are so easy. There’s no kneading involved. It’s simply mixing in the mixer. The dough still has to double in size two times, but it’s an easy rise that only takes about an hour for each one.
The rolls themselves end up fluffy in the middle and golden around the outside. They are fabulous with butter and jelly. I like that they are hearty enough to stand up to the Thanksgiving gravy. They are even good for a small turkey sandwich the day after Thanksgiving.
- 2 c. warm water
- 2 packages dry active yeast
- 2 T. sugar
- 2 T. honey
- 4 T. butter, melted
- 2 eggs, lightly beaten
- 2 t. sea salt
- 6 c. flour (I like using 3 cups all-purpose and 3 cups of 8 grain blend)
- Pour the warm water into a large bowl. Sprinkle with the yeast and allow to sit for 5 minutes.
- Add the sugar, honey, butter, eggs, and salt and whisk to combine.
- Stir in the flour 1 cup at a time until it is incorporated into the mixture and forms a sticky dough. Brush the top of the dough with melted butter and cover the bowl. Allow dough to rise for 1 hour or until doubled.
- Turn dough out onto a floured surface. Roll into a lough rope and cut dough into 18 equal pieces. Take each piece of dough and flatten it with your palm, folding the edges to the center.
- Brush 9 x 13 pan with butter. Flip the dough over and place in pan seam side down.
- Cover pan with plastic wrap and allow to rise 45 minutes
- Preheat oven to 400 degrees. Remove plastic wrap, brush rolls with butter, and bake for 30-40 minutes or until golden brown and rolls sound hollow when tapped.
- Remove from oven, pull apart, and serve warm.
See the other Thanksgiving Breads:
- Brown Butter Sage Biscuits by Sophia at Sweet Cinnamon & Honey
- Butterflake Rolls by Anshie at Spice Roots
- Buttermilk Rolls by Renee at Magnolia Days
- Cast Iron Parker House Rolls by Veronica at My Catholic Kitchen
- Cheese & Mustard Pull Apart Bread by Laura at Baking in Pyjamas
- Classic Anise Dinner Rolls by Kathya at Basic N Delicious
- Crusty French Bread Rolls by Robin at A Shaggy Dough Story
- Gruyère Gougères by Nicole at The 2nd 35 Years
- No Knead Dinner Rolls by Heather at Hezzi-D’s Books and Cooks
- Parker House Rolls by Tara at Noshing With The Nolands
- Parmesan Garlic Knots by Lauren at From Gate to Plate
- Pumpkin and Rosemary Bread by Rocío at kids&chic
- Pumpkin Pani Popo by Kelly at Passion Kneaded
- Pumpkin, Sage & Cheddar Pull Apart Rolls by Mireille at Chef Mireille’s East West Realm
- Overnight Rosemary Rolls by Holly at A Baker’s House
- Soft and Tender Dinner Rolls by Stacy at Food Lust People Love
- Sourdough Cornbread Rolls with Sage by Karen at Karen’s Kitchen Stories
- Sweet Potato Rolls by Cindy at Cindy’s Recipes and Writings
- Tomato Herb Loaves by Camilla at Culinary Adventures with Camilla
- Zopf – Braided Swiss Milk Bread by Carola at En la Cocina de Caro
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
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