Soft Buttery Dinner Rolls

• Large mixing bowl (or stand mixer with dough hook)
• Small bowl or measuring cup for blooming yeast
• Wooden spoon or spatula
• Kitchen scale (optional but helpful)
• 9×13 inch baking dish or rimmed sheet pan
• Plastic wrap or clean kitchen towel
• Pastry brush for melted butter

This is your exact BiteTalk soft roll dough: a simple, enriched yeast dough scaled for about 16 rolls, with unit conversion and roll-count scaling built in. :contentReference[oaicite:2]{index=2}

• all-purpose flour (plus a little extra as needed while kneading)
• warm milk, 105–110°F
• sugar
• instant or active dry yeast (about 1 packet)
• 1 large egg, room temperature
• unsalted butter, melted (plus extra melted butter for brushing hot rolls)
• kosher salt

If your kitchen is cool, make sure the milk is warm enough and the butter and egg aren’t cold from the fridge — a cozy dough rises faster and more evenly.

• Dairy: whole milk, unsalted butter, 1 large egg
• Pantry: all-purpose flour, sugar, instant or active dry yeast, kosher salt

1. 1. Bloom the yeast (if using active dry). In a small bowl or measuring cup, combine the warm milk and sugar. Sprinkle the yeast on top and let sit 5–10 minutes until foamy. If using instant yeast, you can skip this step and mix it directly with the flour. :contentReference[oaicite:3]{index=3}
2. 2. Make the dough. In a large bowl, mix about 3½ cups of the flour with the salt. Add the foamy yeast mixture (or milk, sugar, and instant yeast), the egg, and the melted butter. Stir until a shaggy dough forms.
3. 3. Knead until smooth. Turn the dough out onto a lightly floured surface (or switch to a stand mixer with dough hook) and knead 8–10 minutes by hand or 5–6 minutes in the mixer, adding a little more flour only if the dough is extremely sticky. You’re looking for a smooth, elastic dough that’s just slightly tacky. :contentReference[oaicite:4]{index=4}
4. 4. First rise. Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a towel and let rise in a warm spot until doubled in size, about 1 hour.
5. 5. Divide & shape. Punch the dough down gently to release excess gas. Divide into 12–16 equal pieces (for the base recipe) and shape each piece into a smooth ball by tucking the edges underneath and tightening the surface.
6. 6. Second rise. Arrange the dough balls in a greased 9×13 inch baking dish (for pull-apart rolls) or on a parchment-lined sheet pan with a little space between. Cover and let rise again until puffy and nearly doubled, about 30–45 minutes. :contentReference[oaicite:5]{index=5}
7. 7. Bake. Preheat the oven to 375°F (190°C). Bake the rolls for 15–18 minutes, until golden brown on top and just cooked through.
8. 8. Brush with butter & serve. While the rolls are still hot, brush generously with melted butter. Cool just long enough so they’re safe to handle, then serve warm with the rest of your Thanksgiving spread.

Leftover rolls keep in an airtight container at room temperature for 1–2 days, or in the fridge up to 4 days. Warm them in a 300°F (150°C) oven for 5–8 minutes, loosely wrapped in foil, then brush with a bit more melted butter. They make perfect vehicles for turkey sandwiches, sliders, or mini breakfast egg sandwiches.

Approximate values for one of ~16 rolls from the base recipe. Actual numbers will vary with roll size, extra butter, and how many you eat. Not medical or diet advice.