Hey chefs,

Thanksgiving is right around the corner—basically the chef Olympics—so naturally we need to talk about the true centerpiece of the meal… Rolls.

Yes, yes, the turkey is impressive. The sides are comforting. The pies are dramatic.

But a perfect roll? That’s the moment people actually swoon at the table.

Today we’re diving into the different types of rolls, what makes each one special, how to prepare them, and the chef-level techniques I learned in culinary school that will help yours turn out pillowy, golden, and S-tier every single time.

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Types of Thanksgiving Rolls

1. Classic Dinner Rolls

Soft, fluffy, lightly sweet. These are the rolls that feel like home.

What Makes Them “Classic”:

They’re slightly enriched—meaning they contain fat (usually butter), sugar, and milk in addition to the standard flour, yeast, salt, and water. This enrichment softens the crumb, adds flavor, and gives them their pillowy texture.

Flavor & Texture:

Tender inside with a light, buttery flavor and a soft golden crust.

Culinary School Tips:

• Warm milk matters. Heat it only to about 80–100°F. Anything too hot will kill your yeast.
  
• Use the windowpane test (more below!) to check gluten development.
  
• Butter immediately after baking to maintain softness and give that irresistible glossy finish.
  
• Proof strategically. If your kitchen is cold, place the dough near your preheating oven or inside with just the light on.
  

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2. Parker House Rolls

The royalty of American roll culture.

What They Are:

Dough rolled thin, brushed with butter, folded, and baked into buttery little pockets.

Why We Love Them:

The fold creates a tender center and buttery layers without needing lamination.

Culinary School Tips:

• Handle gently. These are enriched, and enriched dough doesn’t like being overhandled.
  
• Keep the dough tacky. Over-flouring leads to tough rolls.
  
• Mind the proof. Over-proofing will make the folded seam pop open in the oven.
  

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3. Pull-Apart Rolls

The rolls that bake together and form a soft, steamy cluster.

Flavor & Texture:

The sides stay ultrasoft since they steam against each other, giving that cloudlike pillowy feel.

Culinary School Tips:

• Tight packing = soft rolls. The closer they sit, the softer the sides.
  
• Egg wash vs butter:
  

• Egg wash → shiny, golden, bakery-style
  
• Butter → soft, matte, classic dinner-table style
  

• Rotate halfway. Cluster rolls brown unevenly if you don’t.
  

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4. Hawaiian-Style Rolls

Sweet, golden, and lightly tropical from pineapple juice.

Flavor & Texture:

Super soft and slightly sweet with a richer color from sugar content.

Culinary School Tips:

• Pineapple juice is acidic. It tenderizes the dough—great for softness but easy to overdo. Follow the recipe measurements.
  
• Sugar caramelizes fast. Tent with foil midway if they’re browning too quickly.
  

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5. Butterhorn Rolls (My Forever Favorite)

The Thanksgiving roll of my childhood—and truly the prettiest on the table.

What They Are:

An enriched dough rolled into a circle, brushed with butter, sliced into wedges, then rolled into petite crescents.

Why They’re Perfect:

They’re buttery, tender, elegant, and nostalgic. And honestly? They look like you did way more work than you actually did.

Culinary School Tips:

• Roll dough evenly. ½ inch thick is standard, but go slightly thinner if you want more spiraled layers.
  
• Brush with butter before rolling so you get that signature soft, buttery interior swirl.
  
• Stretch the dough as you roll from the wide end to the point to create a clean curl.
  
• Tuck the point underneath so it doesn’t pop up during baking.
  
• Egg wash = polished shine.
  
• Butter wash = pillowy softness.
  

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Terminology

What “Enriched Dough” Means

A dough that includes added fat or sweeteners: butter, milk, sugar, eggs.

These make dough softer, richer, and slower to rise.

The Windowpane Test

To check gluten development: stretch a small piece of dough until it’s thin enough to see light through. If it tears easily, keep kneading.

The Poke Test (for Proofing)

Gently poke the dough:

• Springs back immediately = needs more time
  
• Springs back slowly with slight indentation = perfect
  
• Doesn’t spring back = over-proofed
  

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Key Bread Techniques (Made Simple)

Use a scale, not cups.

Flour volume is inconsistent, but weight is exact. This alone makes rolls dramatically better.

Knead until tacky, not sticky.

Sticky dough clings.

Tacky dough lightly grips but releases.

That’s the sweet spot for soft enriched breads.

Let the dough rest after mixing.

Even 10 minutes of bench rest relaxes gluten and makes rolling easier.

Don’t let melted butter get too hot.

If adding butter to dough (like brioche-style rolls), add softened—not hot—so you don’t kill your yeast.

Oven spring matters.

Bake rolls at a slightly higher temperature (375–400°F) so they puff dramatically in the first 5 minutes.

Steam boosts softness.

Place a small pan of hot water on the bottom rack for the first half of baking.

This keeps the tops soft and improves.

Uniform shaping = even baking.

Use a scale to portion dough balls so they bake evenly and look professional.

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Final Thoughts

Rolls might seem simple, but they are one of the purest expressions of technique on the Thanksgiving table. Whether you’re making nostalgic classic rolls, buttery Parker House layers, or the elegant butterhorns I grew up on, each type showcases a different corner of bread science and craftsmanship.

And honestly? Nothing will make you feel more like a culinary Olympian than pulling a tray of golden, pillowy rolls from the oven while everyone else is fussing with their turkey.

Happy Thanksgiving and happy baking, chefs.

Here is a recipe.

May your rolls be soft, your butter be plentiful, and your kitchen smell like heaven.

    Brennah Van Wagoner
    Weekly Newsletter Contributor since 2025
    Email the author! brennah.oaks@gmail.com