Perfect for Thanksgiving dinner, these pillow-soft dinner rolls chill overnight in the refrigerator for easy baking the next day and their homemade flavor is unbeatable!—you won’t be able to have just one!
Let’s talk about pillows. No, not the kind that we caress our heads in every night. Not the ones that we never want to leave in the wee hours of morning. The EDIBLE ones.
Did you know such a thing existed? You’re looking at ’em. These dinner rolls = Legit texture of PILLOWS, you guys!!
You might want to cancel your other dinner plans tomorrow tonight and seriously consider making your dinner solely these dinner rolls.
Chances are you’re gonna end up doing that anyway. 😉
Move over Pillsbury dinner rolls!
These pillow-soft rolls have quickly become a favorite around here. The past few weeks, I’ve been making them every Thursday night for Friday-night dinner, and my family quickly decided that this must become a tradition.
They kinda ignore their roast chicken and mashed potatoes and instead load up on the dinner rolls like they’re worried it’s their last meal or something…
Okay, so my brother Daniel would kill me if he saw me writing about him, but I’m not worried—he doesn’t read my blog, so here we go.
It’s kinda hilarious watching him load up on these buns. He’ll start off with like two. Butter ’em up and devour them. Then go back for another…and another.
And I’m just like looking at him and wistfully thinking: “Really? Why can’t that be me??”
Oh, to have the metabolism of a man.
But I guess a guy does need his bread if he’s gonna make it through all those crazy workouts that they do.
I take this dinner-roll-pig-out as a compliment though. I LOVEEE it when the menfolk love my cooking (they’re all uber-picky)
These rolls took only THREE times to get perfect. The first time they didn’t have enough salt in them. (blech, too sweet) The second time they ended up overbaked (crunchy dinner rolls? pass!) The third time? Pillow-y soft. Perfectly flavorful. Perfectly-perfect. (and so on)
The fourth and the fifth time? Even better. ♥
And I kinda expect they’re just gonna keep exceeding my expectations every time I make them.
Because I’m kinda in LURVE with these things.
It’s kinda mind-boggling to me how flipping SIMPLE these rolls are to make—I mean, they taste like you slaved over them all day! Nobody has to know that you were actually sleeping while they did their magic in the fridge overnight.
If you’ve ever been afraid to try yeast breads, this is definitely the recipe to start with!!
These rolls can rise in the refrigerator for up to 24 hours, so feel free to just leave them in the fridge until right before dinnertime. Then bake ’em up and serve ’em warm.
With the butter, um of course.
The last time I made these rolls I asked the fam if I could get their approval to make these rolls for Thanksgiving. Their response?
Ookay, then! That was easier than I expected.
I’m kinda telling you the same thing now. YOU MUST make these dinner rolls for your own Thanksgiving feast. Must.
My mom told me I should plan on TRIPLING these dinner rolls for T-Day and I gotta say that’s probably a smart idea—This batch alone only makes 20, and something tells me 60 dinner rolls on Thanksgiving aren’t gonna last very long.
And we all know how important T-day leftovers are. To me anyway.
I mean, Thanksgiving Round #2 on Black Friday is possibly even better than the first, because you’re starving from shopping all day and your stomach is still stretched from the day before….
Ouch. The way I just said that was kinda depressing.
But trust me here, guys: Two (or ten) of these rolls is so worth an hour on the treadmill.
P.S. I’ve got something epic coming tomorrow that is going to go SO utterly perfect with these dinner rolls.
So amazing I may cry from bliss. ♥
See y’all tomorrow. 😀
- 1 pkg active dry yeast (2-1/4 teaspoons)
- 1-1/4 cups warm water (110F)
- 1/3 cup xylitol (or sugar)
- 1/3 cup vegetable oil
- 1 large egg, lightly beaten
- 1-3/4 teaspoons salt
- 4 cups white whole wheat flour
- 1 egg white, beaten
- In a large stand mixer fitted with a dough hook, dissolve yeast in warm water. Let stand 5 minutes, then mix in xylitol (or sugar) oil, egg, and salt.
- With mixer running on low, add flour. Increase speed to medium and keep mixing until dough pulls away from sides of bowl (if dough seems too sticky, add 1 tablespoon of flour at a time until dough pulls away from sides)
- Turn dough onto a floured surface and knead until smooth and elastic. Place dough in a large greased bowl, turning once to grease top. Cover bowl with plastic wrap and let dough rise in a warm place 1-1/2 to 2 hours or until doubled in size.
- Once dough is doubled, punch down and divide into 20 pieces. Roll each portion into a ball and place balls in a greased 9x13 baking pan. Cover pan with plastic wrap and chill overnight. (or up to 15 hours)
- Remove dinner rolls from refrigerator and brush with beaten egg white. Bake dinner rolls at 375F 20-25 minutes or until golden brown. Let cool 5 minutes before serving warm.