These soft, cloud-light dinner rolls come from the kitchen of the Cumberland State Park restaurant in Tennessee, where they were baked fresh every day. After our family fell in love with them, the cook generously shared her recipe — and they’ve been a treasured holiday tradition ever since. The dough rests overnight, making the process wonderfully simple for busy gatherings, and the rolls bake up tender, buttery, and perfect for Thanksgiving… and even better for leftover turkey sandwiches the next day.
Start the dough the day before you plan to serve the rolls.
INGREDIENTS:
3 cups milk, scalded and cooled to 115°F
1 cup sugar
1 tablespoon salt
3 tablespoons yeast
1 cup melted butter
6 eggs, beaten
9 1/2 – 10 cups all-purpose flour, approximately
Melted butter, as needed for brushing
METHOD:
Heat milk until just below boiling, then cool to 115°F (lukewarm).
In the bowl of a stand mixer, combine warm milk, sugar, salt, and yeast. Let stand for 5 minutes. Add melted butter, beaten eggs, and about 5 cups flour to form a thick batter. Beat for 5 minutes. Change to dough hook. Add remaining flour 1 cup at a time, beating for 1 minute after each addition, until a soft dough forms. The dough should be tender and slightly tacky.
Lightly oil a large bowl, turn the dough to coat, cover with plastic wrap, and refrigerate overnight or until ready to shape.
Next Day:
Shape dough into golf-ball–size balls and arrange on buttered baking sheets or pans. Brush lightly with melted butter. Cover loosely with plastic wrap and let rise until nearly doubled, 45–60 minutes depending on room temperature.
Preheat oven to 350°F. Bake rolls for 25–30 minutes, or until rich golden brown. Serve warm with extra butter.
SERVING SUGGESTIONS:
- Pair with Thanksgiving dinner, Sunday roasts, or holiday brunch.
- Use leftover rolls for turkey or ham sandwiches.
- Split and toast with butter and jam for breakfast.
- Serve as sliders with roast chicken or pulled pork.
