It's not Thanksgiving without the perfect dinner rolls:
Be honest. Aren't you planning a crazy Thanksgiving menu right now? One that will probably leave you exhausted, with barely time to change into nice clothes before the guests arrive? Between the turkey, the quasi-obligatory sides, and all those pies, the last thing you need to add to your burdens is bakingBut oh, the siren song of Parker House rolls. Tender, baby-soft, breathing the scent of yeast, butter, and salt. They're the cherry on top of that Thanksgiving sundae.
I'm here to tell you that you can. You can be that person who waltzes to the table and nonchalantly drops a basket of warm, freshly baked rolls—the Thanksgiving equivalent of dropping a mic. Boom. And you already own the tool you need to pull it off without a hitch: Your refrigerator. Parker House rolls, like most yeast-raised breads, need a couple of rises before they're ready to bake. The first rise takes just 1 1/2 hours at room temperature. The second rise, after you've shaped the dough into rolls, takes just 30 minutes.
Instead, embrace the overnight rise. After you've shaped the rolls in the baking dish, cover them with plastic wrap and stash them in the fridge overnight. Then, about an hour before you're ready to bake the rolls, remove the baking dish from the refrigerator and let it rise a second time in a warm place before continuing with the recipe as usual.
The only downside to pulling this off like a ninja? The smug delight on your face might irk your guests. But that's not a big deal. They'll be too busy stuffing their faces with freshly baked rolls to notice.
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