These bread rolls are light, fluffy, and delicious – perfect for Thanksgiving (or all year round!)! Follow this easy dinner rolls recipe for sweet yeast rolls that are just as tasty as store-bought. Great with my Thanksgiving dinner menu.
When the juice and cheese is at least 105F but no warmer than 115F, add to the flour and stir well with a spoon to incorporate into a thick paste.
Add 1 ½ cups flour, egg, and butter. Knead by hand, or turn the speed of the mixer on low. Allow dough to come together, kneading for about 10 minutes by hand or 5 minutes with a dough hook in a mixer.
Add remaining flour if needed, 2 Tbsp at a time, until the dough is smooth and elastic. You want the dough to mostly pull away from the sides of the bowl, but it will not entirely. It is better for the dough to be slightly sticky than over-floured.
Set the bowl in a warm place and allow the dough to rise for about 1 hour. The dough is ready when you can stick two fingers into the dough up to the second knuckle and the holes remain. It should be about double in size.
Turn dough into a lightly floured surface and punch down to remove air bubbles. Divide the dough into 2 parts. Divide each part into 6 pieces. Shape each piece into a smooth ball (see shaping tip) and place it in the baking dish.
Cover and let rise again, about 1 hour.
Preheat oven to 375F. Bake rolls for 12-15 minutes, or until medium golden brown.
Rolls are best warm out of the oven, but still very delicious for leftovers too.
Optional Vital Wheat Gluten. Adding it offers a bit extra fluff, but the rolls still come out great without it. If you choose to omit the VWG, add an extra 15 minutes to each rise time and knead/shape into rolls before baking.