Flaky Buttermilk Dinner Rolls for Thanksgiving
Flaky Buttermilk Dinner Rolls for Thanksgiving are soft, buttery little clouds with a perfect flaky texture that’s hard to resist. These rolls have a gentle tang from the buttermilk that…
Tip: save now, cook later.Flaky Buttermilk Dinner Rolls for Thanksgiving are soft, buttery little clouds with a perfect flaky texture that’s hard to resist. These rolls have a gentle tang from the buttermilk that makes them stand out from your regular dinner rolls, and their golden crust is just begging to be pulled apart and smeared with butter.
I love making these rolls because they come together pretty easily, yet they feel special enough for holiday meals or any cozy dinner. The buttermilk adds such a nice flavor, and the flaky layers give every bite a little surprise. I usually bake a batch the day before and warm them up just before serving so the house smells amazing.
The best part is how they soak up gravy and all the good sides on your Thanksgiving plate. I always get asked for the recipe when I bring these rolls to family gatherings – they just disappear fast! If you’ve got some extra time, let the dough rise just a bit longer to get even fluffier rolls that everyone will love.
Key Ingredients & Substitutions
Buttermilk: This brings a lovely tang and helps tenderize the rolls. If you don’t have buttermilk, you can mix 1 cup of milk with 1 tbsp lemon juice or vinegar and let it sit for 5 minutes.
Yeast: Active dry yeast is great here for rise and flavor. If using instant yeast, use slightly less and add it directly to the flour.
Butter: Softened butter in the dough adds richness, while melted butter brushed on top gives a golden, shiny crust. Use unsalted to control saltiness.
Egg: Adds moisture and helps with structure and softness. For an egg-free option, try a flax “egg” (1 tbsp ground flax + 3 tbsp water) but texture may vary.
How Can I Get Soft, Flaky Layers in Dinner Rolls?
The secret to flaky dinner rolls is how you handle the dough and shape the rolls for layered texture.
- Knead the dough just until smooth and elastic. This develops gluten without toughening it.
- After the first rise, gently flatten the dough, fold it like a letter, then roll to trap layers.
- When shaping each roll, roll it tightly into a ball. This creates tension on the surface and keeps layers inside.
- During the second rise, cover loosely so the dough can puff nicely without drying out.
Brushing melted butter before and after baking locks in moisture and adds flavor. Don’t skip this step for the best soft, flaky rolls!
Equipment You’ll Need
- Large mixing bowl – perfect for mixing and letting your dough rise comfortably.
- Stand mixer with dough hook (optional) – makes kneading easier and faster, especially for sticky dough.
- Measuring cups and spoons – for accurate ingredient amounts to get perfect dough consistency.
- Baking sheet or buttered baking dish – holds the rolls together so they bake soft and pull apart easily.
- Kitchen towel or plastic wrap – to cover the dough while it rises and keep it from drying out.
- Pastry brush – great for brushing melted butter on rolls before and after baking for that golden finish.
Flavor Variations & Add-Ins
- Add 1–2 tsp garlic powder or fresh minced herbs like rosemary or thyme to the dough for a fragrant, savory twist.
- Mix in shredded cheddar or parmesan cheese before the first rise for cheesy rolls that pair well with hearty meals.
- Swap 1/4 cup of flour with whole wheat flour for a nuttier flavor and a bit more texture.
- Fold in cooked, crumbled bacon or finely diced cooked ham before shaping for a smoky, meaty addition.
Flaky Buttermilk Dinner Rolls for Thanksgiving
Ingredients You’ll Need:
For the Dough:
- 4 cups all-purpose flour, plus extra for dusting
- 1 packet (2 ¼ tsp) active dry yeast
- ¼ cup granulated sugar
- 1 tsp salt
- 1 cup buttermilk, warmed (about 110°F/43°C)
- ⅓ cup whole milk, warmed (about 110°F/43°C)
- 1 large egg, room temperature
- 6 tbsp unsalted butter, softened, plus extra melted for brushing
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep. Then you’ll allow the dough to rise twice—first for 1 to 1.5 hours, and again for 45 to 60 minutes—before baking for 15-18 minutes. So in total, plan for around 3 hours from start to finish, including rising time.
Step-by-Step Instructions:
1. Activate the yeast:
In a small bowl, mix the warm buttermilk and warm whole milk. Sprinkle the yeast over the liquid and let it sit for 5-10 minutes until foamy and bubbly. This means the yeast is active and ready.
2. Mix dry ingredients:
In a large bowl or your mixer’s bowl, whisk together the flour, sugar, and salt to combine well.
3. Prepare wet ingredients:
In a separate bowl, whisk the room-temperature egg with the softened butter until smooth and creamy.
4. Make the dough:
Add the foamy yeast mixture and egg-butter mixture to your dry ingredients. Stir or mix on low speed until it forms a rough, shaggy dough.
5. Knead the dough:
Turn the dough onto a floured surface and knead by hand for 8-10 minutes until it’s smooth, elastic, and slightly tacky but not sticky. Or use a dough hook on low speed for the same time.
6. First rise:
Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm, draft-free place until doubled in size—about 1 to 1.5 hours.
7. Shape the rolls:
Punch down the dough gently to release air. Turn it out onto a lightly floured surface, divide it into 12 equal pieces, and roll each piece into a tight ball by cupping your hand and rolling the dough over the surface.
8. Second rise:
Place the dough balls on a parchment-lined or greased baking sheet or buttered baking dish, spacing them so they just touch. Cover loosely and let rise for 45-60 minutes until puffy and almost doubled in size.
9. Preheat the oven:
About 10 minutes before baking, preheat your oven to 375°F (190°C).
10. Bake the rolls:
Brush the tops lightly with melted butter for a shiny, golden crust. Bake for 15-18 minutes until the rolls are deep golden brown and sound hollow when tapped.
11. Finish and serve:
Take the rolls out and brush again with melted butter for extra softness and flavor. Let them cool slightly on a wire rack. Serve warm with butter or use them to soak up all your Thanksgiving favorites!
Can I Use Frozen Buttermilk or Milk?
Yes, you can use frozen buttermilk or milk as long as you thaw them completely in the fridge beforehand and warm them to about 110°F before using. This helps activate the yeast properly for a good rise.
How Should I Store Leftover Rolls?
Store any leftover rolls in an airtight container or resealable bag at room temperature for up to 2 days. To refresh, warm them in the oven at 300°F for 5-10 minutes or microwave with a damp paper towel to keep them soft.
Can I Make These Rolls Ahead of Time?
Definitely! After shaping, cover the dough balls tightly and refrigerate them overnight. The next day, let them come to room temperature and rise for 30-45 minutes before baking as directed.
What If I Don’t Have Buttermilk?
No worries! You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using in the recipe.
