HOLIDAY DINNER ROLLS — These special occasion dinner rolls are as pretty as they are delicious. The dough is mixed up and shaped the night before, and the recipe makes enough to feed a holiday crowd!
As the name suggests, these Holiday Dinner Rolls are fit for any special occasion or holiday, thanks to their beautiful crescent shape and their soft, buttery taste.
I don’t make a lot of rolls from scratch. It’s just not something I have time for during a regular busy week. It’s something I really do save for special occasions, like Christmas or Thanksgiving.
And let me tell you, these dinner rolls really are special!
My friend Emily shared this recipe after a Facebook request for everyone’s favorite dinner roll recipe. Of all the responses, this is the one I decided to try first.
We all loved these recipes so much, it’s the one I’ve stuck with ever since…..unless I want to make potato rolls. I also have a favorite recipe for that.
When I serve these rolls for Thanksgiving, I like to whip up a batch of Cinnamon Honey Butter to go with them.
Likewise, for Christmas dinner, I make some Cranberry Butter to serve with these rolls. Both are super easy additions, and make these rolls even more special.
My biggest tip for making any kind of bread dough is to add the flour gradually. It’s usually better to err on the side of too little flour rather than too much.
You can always add more flour, but you can’t take it out once it’s been added. Your final dough shouldn’t be sticky, but it should still be very soft and elastic.
These Holiday Dinner Rolls are a holiday tradition at my house, and I hope you love them enough to make them a tradition at your house too.
Be sure to save this recipe for Holiday Dinner Rolls to your favorite Pinterest board for later.
Here’s what you’ll need to make Holiday Dinner Rolls
- 1 1/4 cups warm water (about 110 degrees F.)
- 4 1/2 teaspoons active dry yeast (2 packets)
- 3 eggs, beaten until frothy
- 1/2 cup butter, very soft
- 1/2 cup sugar
- 1 teaspoon salt
- 4 1/2-5 cups flour
- Dissolve the yeast in the warm water with a pinch of the sugar. Let stand about ten minutes, or until yeast is frothy.
- Mix in the eggs, butter, remaining sugar, salt, and 2 cups of the flour. Gradually add the remaining flour (you may not use it all) until the dough is very soft, but not sticky. Knead the dough until it is smooth and elastic, 6-8 minutes.
- Place the dough into a lightly oiled bowl and let it rest at room temperature until it is doubled in size. Punch the dough down and divide it into two equal portions.
- Roll one half of the dough into a large circle, about 12 inches in diameter. Cut the circle into 12 equal wedges. Roll up each wedge from the wide end to form crescents. Place rolls point side down about 2 inches apart on greased or parchment lined baking sheets.
- Cover and let rise in a warm place until doubled, 30-60 minutes.
- Meanwhile, preheat oven to 400 degrees. Bake the rolls for 10-12 minutes, or until light golden brown.
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Who Dished It Up First: My friend Emily