Combine warm water, instant yeast, and sugar in a small bowl, then let it sit for five minutes until foamy. This proves your yeast is alive and ready to work, which prevents dense rolls that won't rise properly during baking.

Mix flour and salt together in a large bowl, creating a well in the center. Pour in the yeast mixture, warm milk, melted butter, egg, honey, and vanilla extract into that well, stirring with a wooden spoon until shaggy dough forms.

Knead dough on a floured surface for eight to ten minutes until smooth and elastic, then shape into a ball. This thanksgiving dinner rolls family recipe dough should feel slightly sticky but not wet—add flour one tablespoon at a time if needed.

Place dough in an oiled bowl, cover with a damp towel, and let it rise in a warm spot for one hour until doubled in size. Meanwhile, prepare a 9x13 baking pan by coating it lightly with olive oil so rolls release easily.

Punch down dough gently, then divide into twelve equal pieces using a sharp knife or dough scraper. Roll each piece into a ball, pressing firmly so it holds its shape during the second rise without cracking.

Arrange rolls in prepared pan, spacing them about one-half inch apart so they bake individually but connect slightly at edges. Cover with a damp towel and let rise for thirty minutes until puffy and pressing a finger leaves a slight indentation.

Mix one beaten egg with one tablespoon water, brush over each roll, then sprinkle sesame seeds and garlic powder on top. Bake at 375°F for twenty-five minutes until golden brown and internal temperature reaches 190°F with an instant-read thermometer.

Remove rolls from oven and brush tops with one tablespoon melted butter while still warm, which adds glossy finish and extra flavor. Let cool for five minutes before serving—this prevents burning your mouth on steaming-hot bread.