Thanksgiving dinner is just better with warm dinner rolls, and this technique lets you do all the work ahead of time.
The dinner roll is a quintessential component at a Midwestern Thanksgiving. When I close my eyes and dream of Thanksgiving in my youth, one of the first things that pops into my mind is a basket being passed around with dinner rolls. My grandmother, Dorothy, was known for serving store-bought brown-and-serve dinner rolls straight from the oven. It was the final component to be removed from her tiny wall oven just as the gravy was being nursed and the turkey carved.
Years later as a Minnesota kid in the ’90s, I recall the sight of pale dinner rolls at nearly every grocery store and always on my grandma’s counter begging to be browned. Now, in an age of copious Thanksgiving bread options, brown-and-serve rolls are a rarer sight, but the concept is begging for a popular comeback. Anyone who enjoys cooking and baking knows homemade bread requires advance planning and multiple hours of commitment.
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