By Becky Hardin
Updated Nov 4, 2025
These homemade Thanksgiving Rolls always make it to my holiday dinner table. They’re soft and fluffy, deliciously buttery, and pretty easy to make. I think they’re the best rolls for Thanksgiving because they really go the extra mile to make the whole meal feel special.
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5-Star Review
“They were PERFECTION! Have made them twice now and I will never buy store bought ones again. Thanks so much for the recipe!” -Leslie
Easy Thanksgiving Rolls Recipe
For me, it’s simply not Thanksgiving without these amazing, fluffy, homemade rolls. This recipe has become a constant at my holiday table, and with just 6 ingredients, primarily from pantry staples, they are easy to pull together.
I like to serve these dinner rolls so everyone can soak up all the leftover goodness from their holiday meal, or I’ll use them to make turkey sandwiches the next day.
I usually prepare them as is, but sometimes, I’ll change them up and add 1 teaspoon of garlic powder, 1-2 tablespoons of freshly chopped herbs, or ½ cup of freshly grated cheddar into the bread dough.
Tips for Beginners
- Get chewier rolls . Use bread flour instead of all-purpose for chewier rolls.
- Make sure your yeast is still good . Dissolve 1 tsp of sugar in ½ cup of warm water, about 100–110°F, and sprinkle in the yeast. Let it sit for 5–10 minutes. If it becomes foamy and bubbly, your yeast is good. If it stays flat, it’s inactive and should be replaced.
- Got sticky dough? Add up to an additional ⅓ cup of flour, 1 tbsp at a time.
- Make these rolls by hand . Stir together all of the ingredients until well combined, then knead the dough for about 15 minutes, and continue to follow the recipe as written.
- If rolls are browning too quickly . Tent the rolls with foil.
Ingredients1x2x3x
- ▢ 1 cup milk 227g
- ▢ 2 tbsp granulated sugar 25g
- ▢ ½ tsp kosher salt
- ▢ 4 tbsp unsalted butter 57g, divided (½ stick)
- ▢ 2¼ tsp instant yeast 7g (1 envelope)
- ▢ 2½ cups all-purpose flour 300g, spooned and leveled
Video
Instructions
- Heat the milk, sugar, salt, and 2 tbsp of butter on the stove until the mixture reaches a temperature of 110°F. Do not overheat, or you may kill the yeast. Transfer the mixture to the bowl of a stand mixer. 1 cup milk, 2 tbsp granulated sugar, ½ tsp kosher salt, 4 tbsp unsalted butter
- Add in the yeast, and stir. Let the mixture sit for a few minutes until foamy. 2¼ tsp instant yeast
- Attach the dough hook to the stand mixer.
- Add in the flour, and mix on low for 3-4 minutes until a smooth ball of dough forms. 2½ cups all-purpose flour
- Cover the bowl of dough with a kitchen towel, and let it rise in a warm place for 30 minutes or until doubled in size.
- Divide the dough into 12 equal balls (about 51g per ball), and place them into a greased 9×13-inch baking pan.
- Preheat oven to 375°F.
- Cover the dough with a towel, and let it rise again for another 30 minutes.
- Remove the towel and bake for 12-15 minutes until the rolls are golden brown on top.
- Melt the remaining 2 tbsp of butter.
- Brush the tops of the rolls with the melted butter.
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- 9×13 Baking Pan
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Thanksgiving Rolls Step by Step
Make the dough: Heat 1 cup of milk, 2 tbsp of granulated sugar, ½ tsp of kosher salt, and 2 tbsp of unsalted butter in a small pot on the stove until it reaches 110°F. Be careful not to overheat or you may kill the yeast.
Transfer the warm milk mixture to the bowl of a stand mixer fitted with the paddle attachment. Stir in 2¼ tsp of instant yeast, stir, and let the mixture sit until foamy.
Once foamy, stir in 2½ cups of all-purpose flour that’s been spooned and leveled, and mix on low for 3-4 minutes, or until a smooth ball of dough forms.
Let the dough rise: Cover the bowl of dough with a clean kitchen towel and let it rise in a warm place for about 30 minutes, or until it has doubled in size.
Shape the dough: Divide the dough into 12 equal-sized balls (about 51g per ball if you’re weighing them), and place them into a greased 9×13-inch baking pan.
Let the dough rise again: Preheat the oven to 375°F, cover the dough with a towel, and let it rise for another 30 minutes while the oven preheats.
Bake the rolls: Remove the towel and place the baking pan with the rolls in the preheated oven to bake for 12-15 minutes, or until they are golden brown on top.
While the rolls bake, melt the remaining 2 tbsp of butter in the microwave or on the stovetop.
Brush and serve : Once the rolls are fully baked, brush the tops of the hot rolls with the melted butter. Serve and enjoy!
How to Store
Store leftover Thanksgiving rolls in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Wrap the rolls in foil and place them on a baking sheet in a 350°F oven for 10-15 minutes to rewarm or enjoy at room temperature.
You can freeze these Thanksgiving dinner rolls shaped, risen, or fully baked.
- Shaped: Shape the dough into rolls and place them on a baking sheet with space between them. Freeze for 8-12 hours, then transfer to a Ziplock bag and store for up to 3 months. Thaw at room temperature for 3-5 hours, until risen. Bake as directed.
- Risen: Let the rolls rise completely, then freeze in a Ziplock bag for up to 3 months. Thaw at room temperature until soft, about 2 hours. Bake as directed.
- Fully baked: Freeze fully-baked dinner rolls in a Ziplock bag for up to 3 months. Thaw at room temperature for about 2 hours and reheat before serving.
Serving Suggestions
I like to serve these delicious Thanksgiving dinner rolls to soak up leftover turkey gravy and cranberry sauce , or I’ll whip up some honey butter to slather on them.
more dinner roll recipes
Parker House Rolls
Hawaiian Rolls
Homemade Crescent Rolls
Garlic Pull Apart Rolls
Thanksgiving Rolls Recipe
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- 9x13 Baking Pan
Ingredients
- 1 cup milk 227g
- 2 tbsp granulated sugar 25g
- ½ tsp kosher salt
- 4 tbsp unsalted butter 57g, divided (½ stick)
- 2¼ tsp instant yeast 7g (1 envelope)
- 2½ cups all-purpose flour 300g, spooned and leveled
Instructions
- Heat the milk, sugar, salt, and 2 tbsp of butter on the stove until the mixture reaches a temperature of 110°F. Do not overheat, or you may kill the yeast. Transfer the mixture to the bowl of a stand mixer. 1 cup milk, 2 tbsp granulated sugar, ½ tsp kosher salt, 4 tbsp unsalted butter
- Add in the yeast, and stir. Let the mixture sit for a few minutes until foamy. 2¼ tsp instant yeast
- Attach the dough hook to the stand mixer.
- Add in the flour, and mix on low for 3-4 minutes until a smooth ball of dough forms. 2½ cups all-purpose flour
- Cover the bowl of dough with a kitchen towel, and let it rise in a warm place for 30 minutes or until doubled in size.
- Divide the dough into 12 equal balls (about 51g per ball), and place them into a greased 9x13-inch baking pan.
- Preheat oven to 375°F.
- Cover the dough with a towel, and let it rise again for another 30 minutes.
- Remove the towel and bake for 12-15 minutes until the rolls are golden brown on top.
- Melt the remaining 2 tbsp of butter.
- Brush the tops of the rolls with the melted butter.
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
