Make-Ahead Thanksgiving Rolls (Brown & Serve)

November 14, 2025

These soft, fluffy make-ahead dinner rolls are a lifesaver for Thanksgiving meal prep. You mix, shape, and parbake them in advance — then simply finish baking on the big day for fresh, golden, homemade rolls with almost no work. They stay soft, freeze beautifully, and bake up like fresh every time.

Ingredients (Makes 24 Rolls)

· 2 cups lukewarm water (480 g)

· 4 Tbsp melted butter (56 g)

· 2/3 cup sugar (133 g)

· 2 1/2 tsp active dry yeast (8 g)

· 5 1/2–6 1/2 cups bread or all-purpose flour (660–780 g) (*see note for FMF)

· 1 1/2 tsp salt (9 g)

*You can make this with fresh milled flour! I use between 850-1000 grams (add just enough so they aren't wet but also not too dense). I do like to use an egg or use 1 Tbs vital wheat gluten and 1 Tbs dough enhancer (optional) and knead for 10-12 minutes or to windowpane when using fresh milled flour.

Instructions

1. Make the Dough

1. In a stand mixer, combine all ingredients.

2. Mix until a soft dough forms.

3. Add additional flour as needed (up to 6 1/2 cups / 780 g total) until the dough is smooth, soft, and only slightly tacky.

4. Knead 8 minutes by mixer (speed 2 on my Bosch) or 10 minutes by hand.

2. First Rise

Place dough into a lightly greased bowl, cover, and let rise until expanded (about 1 hour).

3. Shape the Rolls

1. Punch down dough and divide into 24 rolls.

2. Shape into smooth balls and place into 2 greased 9x13s.

4. Second Rise

Let the shaped rolls rise again until puffy (about 45 minutes).

Parbake (Brown & Serve Stage)

Bake at 275°F (135°C) for 25–30 minutes

· Rolls should be set, very pale, and reach an internal temperature of about 190°F (88°C).

· They should not be golden brown yet — that happens later.

Let rolls cool completely before storing.

Storage Options:

Room Temperature: Wrap well in plastic (or a beeswax bread bag!) and store up to 3 days.

Freezer: Freeze in freezer bags up to 2 months.
To prevent sticking, freeze rolls on a tray first, then bag them.

Finish Baking (Day-Of)

If rolls were stored at room temperature (or frozen and thawed):

Bake at 400°F (205°C) for 8–10 minutes, or until as golden as you like.

If baking straight from frozen:

Bake at 400°F for 10-11 minutes (watch them carefully), or until golden brown and heated through. You can also bake them at 425 degrees for 8-9 minutes for crunchier rolls, but I prefer them softer.

· Brush with melted butter after the final bake for glossy, soft rolls. Serve immediately with your special meal!

Click Here for the Printable Recipe!

*If you're looking for an alternative to plastic bread bags, our beeswax bread bags are a healthy way to store your bread! They are reusable, made of 100% cotton, infused with organic beeswax and coconut oil, naturally antibacterial to keep your bread from molding, and handmade by me and my daughters on our family farm!