Christine’s Thanksgiving Rolls

Recipe courtesy of Christine Brown

Christine's Year-Round Thanksgiving Rolls
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Sister Wives' Christine Brown has a recipe for hot, fresh dinner rolls that are a staple of the Browns' Thanksgiving feast, but will take your family dinners to the next level any time of year! Here's her step-by-step guide to the scrumptious rolls she baked on the latest episode of Cooking with Just Christine. Catch brand-new episodes every Sunday and scroll down for Christine's full Thanksgiving rolls recipe!

Photo by: TLC



  • 3 sticks (1 1/2 cups) salted butter, for melting, plus 5 tablespoons at room temperature
  • 1 cup whole lactose-free milk
  • 1/4 cup plus 2 tablespoons warm water
  • 4 1/2 teaspoons instant yeast (2 packets)
  • 1/2 cup plus 1 teaspoon sugar
  • 3 large eggs, beaten
  • 1 teaspoon fine salt
  • 5 to 6 cups all-purpose flour, plus more for dusting the counter


Put 1 stick of butter and the milk in a small saucepan and melt over low heat. Set aside to cool.

Meanwhile, put the warm water in a small bowl and sprinkle on the yeast and 1 teaspoon of the sugar. Stir gently and let sit until yeast is activated and foamy, about 5 minutes.

Combine the eggs, remaining 1 cup sugar, and the salt in a stand mixer fitted with the whisk attachment and whisk to combine. Add the butter/milk mixture and the yeast mixture and whisk to combine. Remove the whisk attachment and replace with the dough hook. Add 5 cups of the flour, 1 cup at a time, mixing until smooth before adding another cup. Continue adding flour 1/4 cup at a time as needed until the dough is smooth and pulls away from the sides of the bowl in a ball, about 3 minutes total. Remove the dough from the bowl and place into a greased large bowl, then cover and let rise until doubled in size, about 1 hour.

Dust the counter with flour and divide the dough in half. Roll out each piece into a round about 10 inches in diameter. Using a butter knife, add about 1 1/2 tablespoons of the room-temperature butter in sections to half of the round only. Fold dough in half over the butter. Cut another 1 tablespoon of butter into sections and put on half of the semi-circle, then fold the other half of dough over to make a quarter-circle. Repeat with the remaining piece of dough and 2 1/2 tablespoons of room-temperature butter.

Melt the remaining 2 sticks of butter and let cool slightly. Brush each of three 10 x 15-inch jelly roll pans with 1 to 2 tablespoon of melted butter.


Starting with the first dough quarter-circle, roll out again into an approximate 10-inch round. Brush with 2 tablespoons of the melted butter and cut like a pizza into 8 sections. Starting from the outside of the round, roll up the wedges into the center. Put the dough crescents on a prepared jelly roll pan, spacing about 1 inch apart. Repeat with the remaining dough round to form a total of 16 crescents.

Place the rolls into a cold oven and heat the oven to 375°F. Bake until golden brown, 10 to 15 minutes.

Remove from oven and brush the remaining melted butter on the top of rolls while hot.

Yield: 16 rolls

Active Time: 45 minutes

Total Time: 2 hours (includes rising time)

Ease of preparation: intermediate


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