I’m no dummy, I know that dinner rolls are really easy to buy at the store. I also know that if you are hosting Thanksgiving, the idea of homemade rolls make you hate me. However, if you are attending the holiday at a relative’s house and haven’t offered to bring something yet, say you’ll bring the rolls; you won’t be sorry.

Last Thanksgiving I made these to bring to my mom’s. I’m not lying when I say they stole the show. No props to me, as it’s another America’s Test Kitchen victory. Just follow the directions, and good things will happen. These are the most moist, tender, delicious rolls you’ll come by, and they put the store bought ones to shame.

The best part about them is that they can easily be made ahead! Mine are in the freezer, happily waiting for turkey day.

Also, if learning how to make rolls isn’t interesting to you, at least scroll to the bottom for a funny photo. I wasn’t the one to put a pot holder on my daughter’s head and made her hold kiwis, but I DID laugh really hard and take pictures.

Dinner Rolls

Makes 15 large rolls

3 tbsp. unsalted butter, plus 2 for greasing the bowl and baking dish

1 1/2 c. whole milk

1/3 c. honey

1/4 c. shortening (like Crisco)

5 1/2 c. all purpose flour

1 tbsp. yeast (rapid rise or active dry will both work)

2 tsp. salt

1 egg for dough, 1 egg for egg wash

kosher salt and dried rosemary for topping

1. Preheat oven to 200 degrees. When it reaches 200 degrees, turn off. Grease a large bowl with butter. Line a 12 x 9 pan with foil (let foil hang over sides) and grease foil.

2. Place milk, honey, shortening, and 3 tbsp. butter in a large glass measuring cup. Microwave 1-2 minutes and stir well. If you have a candy or meat thermometer, liquid should be about 110 degrees. If it’s much hotter (over 130), the heat will kill the yeast so let it sit until the temperature lowers.

3. If you have active dry yeast, add it to the milk mixture and stir well.

4. Mix 4 1/2 c. flour and salt in the bowl of a standing mixer. If using rapid rise yeast, add it to the flour and salt mixture.

5. Using a dough hook, mix flour/salt while slowly pouring in the milk mixture.

6. When dough comes together, add egg and beat at medium speed for about 2 minutes.

7. Add another 1/2 c. flour and continue to beat. If dough doesn’t come away from the sides of the bowl, add the last 1/2 c. flour. Beat dough for 6 to 7 minutes.

8. Turn dough out onto counter and knead briefly to bring together to a smooth bowl. Put into greased dish and turn around so that it’s covered in the butter.

9. Cover dough with plastic wrap and place in oven for 1 hour.

10. After dough has risen, put it out onto lightly floured counter and divide into three even pieces. For the most accuracy, weigh each part.

11. Next, divide each of the three balls into five even parts (making 15 pieces of dough).

12. Roll each piece into a smooth, tight ball and place into prepared 9×13 pan.

Pull dough from outside edges and press into the center.

When you turn dough over, it’s a smooth, tight ball.

13. Cover with plastic wrap and put back in the oven for another hour (no temperature on oven).

14. Remove and preheat oven to 375.

15. Beat egg with 1 tbsp. water and brush over the top of each roll. Sprinkle with kosher salt and dried rosemary.

16. Bake for 25 minutes or until deep golden brown.

17. Remove and cool on wire rack for 5 minutes. Remove rolls from pan and continue to cool on wire wrack. If freezing, cool completely and wrap tightly in plastic wrap. Next, wrap in foil and freeze for up to 1 month. You could freeze individually or in pairs and pull them out as you need them.

18. To reheat frozen rolls, remove plastic and foil (reserve foil) from rolls. Wrap in reserved foil and defrost at room temp for 2 hours. Preheat oven to 375 and bake until heated through, about 30 minutes.

Dinner Rolls

Makes 15 large rolls

3 tbsp. unsalted butter, plus 2 for greasing the bowl and baking dish

1 1/2 c. whole milk

1/3 c. honey

1/4 c. shortening (like Crisco)

5 1/2 c. all purpose flour

1 tbsp. yeast (rapid rise or active dry will both work)

2 tsp. salt

1 egg for dough, 1 egg for egg wash

kosher salt and dried rosemary for topping

1. Preheat oven to 200 degrees. When it reaches 200 degrees, turn off. Grease a large bowl with butter. Line a 12 x 9 pan with foil (let foil hang over sides) and grease foil.

2. Place milk, honey, shortening, and 3 tbsp. butter in a large glass measuring cup. Microwave 1-2 minutes and stir well. If you have a candy or meat thermometer, liquid should be about 110 degrees. If it’s much hotter (over 130), the heat will kill the yeast so let it sit until the temperature lowers.

3. If you have active dry yeast, add it to the milk mixture and stir well.

4. Mix 4 1/2 c. flour and salt in the bowl of a standing mixer. If using rapid rise yeast, add it to the flour and salt mixture.

5. Using a dough hook, mix flour/salt while slowly pouring in the milk mixture.

6. When dough comes together, add egg and beat at medium speed for about 2 minutes.

7. Add another 1/2 c. flour and continue to beat. If dough doesn’t come away from the sides of the bowl, add the last 1/2 c. flour. Beat dough for 6 to 7 minutes.

8. Turn dough out onto counter and knead briefly to bring together to a smooth bowl. Put into greased dish and turn around so that it’s covered in the butter.

9. Cover dough with plastic wrap and place in oven for 1 hour.

10. After dough has risen, put it out onto lightly floured counter and divide into three even pieces. For the most accuracy, weigh each part.

11. Next, divide each of the three balls into five even parts (making 15 pieces of dough).

12. Roll each piece into a smooth, tight ball and place into prepared 9×13 pan.

13. Cover with plastic wrap and put back in the oven for another hour (no temperature on oven).

14. Remove and preheat oven to 375.

15. Beat egg with 1 tbsp. water and brush over the top of each roll. Sprinkle with kosher salt and dried rosemary.

16. Bake for 25 minutes or until deep golden brown.

17. Remove and cool on wire rack for 5 minutes. Remove rolls from pan and continue to cool on wire wrack. If freezing, cool completely and wrap tightly in plastic wrap. Next, wrap in foil and freeze for up to 1 month. You could freeze individually or in pairs and pull them out as you need them.

18. To reheat frozen rolls, remove plastic and foil (reserve foil) from rolls. Wrap in reserved foil and defrost at room temp for 2 hours. Preheat oven to 375 and bake until heated through, about 30 minutes.