These dinner rolls are not only easy, they are melt-in-your-mouth delicious. I bet you can’t eat just one! They are a variation of my grandmother’s famous Feather Roll recipe she makes every Thanksgiving. I have loved her recipe for years and years and really like this version of it. It actually doesn’t even need to be kneaded! When I say these are easy dinner rolls, I mean it.
My only tip for this recipe is this: use a BIG bowl. It makes a lot of dough! It also uses a lot of butter. Which is why these rolls are so gosh-darn delicious. I go through so much butter during the holidays. I should probably start stock-piling it in my freezer starting now…
This year we are having Thanksgiving for my family at our house and I am so excited. I LOVE hosting holidays and parties. I even love cooking for them if they aren’t at my house! I might have a problem. But seriously, what is better than family, friends, and food?
Nothing. The answer is nothing.
So, if you are hosting Thanksgiving this year and need a killer and easy dinner roll recipe, this one is for you. I make these the night before, slightly under-baking them by a few minutes. Then on Thanksgiving day I pop them in the oven for a few minutes to brown up and finish baking – so easy!
One of my favorite things to do with this recipe is freeze the dough. I make the whole recipe and then divide the shaped rolls onto greased disposable pie plates in groups of 6 or so. Then I put the pie plates in freezer bags and stick them in my freezer. When I am making a meal that needs some delicious rolls to go with it, I just pull out one of the pie plates and put it frozen into the oven and bake until the rolls are golden brown. So easy and good.
Give them a test run this weekend and pair them with this delicious Chicken and Noodles recipe – you won’t regret it!
In a medium saucepan, heat milk, 1/2 cup (1 stick) of the butter, and the honey until melted and combined. Set aside to cool.
In a large mixing bowl, whisk together 8 cups of the flour, salt, and yeast.
Combine cooled milk mixture with water (I will often add cold water to the milk mixture to help it cool off more quickly), and the egg.
Add all the liquid ingredients to the flour mixture and stir well until totally combined.
Add the last cup or two of flour - the dough should be slightly sticky and difficult to stir.
In the same bowl you mixed it in, proof the dough until doubled, about an hour or an hour and a half.
After the dough has doubled in size, turn it out onto a floured surface and divide into 4 equal pieces. Also divide the remaining butter into 4 equal pieces.
To cut the rolls, I roll each quarter of dough into a rectangle that is about 12 inches by 8 inches by 1/2 inch thick. Then cut it into 10 equal pieces - cut the dough short ways into 5 equal strips, then cut each of the strips in half to end with 10 dough pieces.
Divide the butter quarter up between each dough piece, placing a small bit on one end of the dough and then folding the dough piece in half onto itself, sandwiching the butter in the middle of the roll. Press lightly on the edges to seal it.
Repeat with remaining dough quarters.
Place formed rolls onto cookie sheets, I can fit 20 on each cookie sheet.
Proof until doubled again, about 45-60 minutes.
Bake at 350 degrees for 12-15 minutes or until golden brown on the top and bottom.
If you want to bake these in advance and then heat them up the day you need them, bake them a few minutes shy of being done and then finish them off the day you want to serve them.
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