I make these dinner rolls often, but I especially like to serve them with Thanksgiving dinner. They have a subtle, comforting flavor that goes well with all those different flavors on the table, as well as a light texture that doesn't fill you up the way more dense breads and rolls can. These soft, puffy rolls are also great for mopping up gravy.
The recipe for these rolls is very straightforward. The only part that may take practice is shaping the rolls into tight little balls so that they come out with a nice, uniform shape and a light, not doughy, interior.
If you have a stand mixer, the dough comes together fast. Be aware, however, that even a 5-quart, heavy-duty mixer will dance a little as you knead the dough. Another tip for making the dough: use a thermometer to test the temperature of the butter and milk mixture -- 120°F is warmer than you think.
Use a pastry scraper to cut the dough into 16 pieces. For the best results, weigh each piece until you get the feel for them.
Weigh the dough to divide it evenly. —
This recipe makes 12 large or 16 medium rolls. Although I used to go with a dozen, I've decided I like the size of the 16 yield better, plus I often have that many people over at Thanksgiving. It isn't easy to divide the dough by sight, which is why I recommend weighing the pieces. For 12 rolls, divide the dough into 2-3/4-ounce pieces. For 16 rolls, each piece should weigh just a smidge over 2 ounces.