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Rolls/Bread for Thanksgiving

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  • pamd Nov 15, 2010 10:24 AM
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Are there any good recipes for rolls that I can make in advance & will still taste good? I could just do cornbread muffins, but was looking for other options. recipes please if you have any, all varieties welcome!

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  1. This recipe for Butterhorns is good. They can be frozen and baked at the last minute. I've made them before and baked them right away and they were very good too.

    http://www.tasteofhome.com/Recipes/Ma...

     
    1 Reply
    1. re: TrishUntrapped

      I've always had great luck reheating a frozen loaf of french bread that was frozen while fresh. After baking and cooling the loaf, wrap it in foil and freeze it. Thanksgiving day, take it out of the feezer in the morning to thaw. About 15 minutes before you want to serve it, just pop it in a 350 degree oven unwrapped and right on the rack. Mine have always come out crusty on the outside and soft and moist on the inside.

    2. How far in advance? If I'm busy, I'll make the dough, put them in the tray and freeze. Remove from freezer the night before, refrigerate and bake Thanksgiving day. Oops, just noticed TrishUntrapped suggested that.

      1. I made this recipe last year and they were very tasty. It's a bit more involved, but you can make in advance and freeze.

        http://www.bonappetit.com/recipes/200...

        1. I like yogurt biscuits. Every time I make them they disappear before I even get a chance to have a second, so doubling the recipe is a very good idea. Best of all they are super most, easy and fast.
          and no they do not taste like yogurt, but they do stay light and tasty for days as compared to the regular biscuit recipes.

          2 cups flour
          1/4 tsp baking soda
          3 tsp baking powder
          1 tsp salt
          1/4 cup oil
          1 cup yogurt

          Mix dry ingredients first, add wet ingredients. mix until well blended. Put dough on floured surface and roll out to 3/4 inch thick. Use a festive cookie cutter if you like or a glass dusted in flour (like I do). Bake for 12 minutes at 375.

          To make ahead, flour a baking sheet. place all the biscuits on the tray and refrigerate until 15 minutes before dinner and bake.

          tip replace 1/2 cup of flour for 1/2 cup of corn meal to make it more "festive" or simple add 1 -2 Tbsp of sugar for a fantastic strawberry shortcake dough!

          1. Thanks for these great ideas. I'm just worried I won't have oven space to bake before we eat, so I was wondering if any can be pre-baked & kept in an air tight container or refrigerator.

            3 Replies
            1. re: pamd

              I find that bread and rolls can be frozen for a week with minimal loss of quality. I always bake rolls the Sunday before Thanksgiving. When completely cool, bag and freeze. I take them out Thanksgiving morning to thaw, then throw them in the oven for 3 minutes to revive, just before serving.

              1. re: pamd

                Yep, you can keep the butterhorns in an airtight container overnight.

                1. re: pamd

                  I put them in a ziplock bag and then use a straw to suck out the air. Then, it can be frozen or not but takes up less space. Do not refrigerate.

                2. I don't usually make yeast breads esp since a cousin makes her mother's recipe for sticky buns but I've been making pumpkin ale bread. It's made like a quick bread but the texture is more like a yeast bread. If you don't have pumpkin ale, any beer will do.
                  http://www.food.com/recipe/pumpkin-al...

                  1. I love these maple wheat rolls: http://vegweb.com/index.php?topic=5684.0

                    I saw them first years ago in the old Veggie Life magazine and have made them several times since. They are a great choice for Thanksgiving.

                    1. I keep a variety of bread mixes on hand and use my bread machine to make the dough. I shape the dough, refrigerate it and bring it out to rise for about an hour on the next day.