This is the perfect recipe for your Thanksgiving table! Or make it after the holiday with your leftover sweet potatoes, and use the rolls for turkey sandwiches. Nothing beats fresh homemade dinner rolls!
Last weekend I drove up to Chico for my friend Sarah’s baby shower, mostly because I knew there would be good food there. I mean, when a food blogger friend throws a party, you go. No question. (The fact that she is one of the coolest people I know is totally secondary.)
One of the gifts that Sarah got was a towel-apron that her mom sewed for her. It’s to wear when you are giving your kid a bath so you don’t get soaked. (Genius right??) I was complimenting Sarah’s mom on the apron and asked her how she made it. “I didn’t even know they made towel fabric!” I said.
Sarah took pity on me. “Karen, she just…used a towel.”
You know those moments when you are in a big group and suddenly everyone’s side conversations all die at the exact same time? Why do I always manage to make towel-fabric comments exactly during these pauses?
Well. At least I’m good at making rolls. Even if I’m not good at having common sense. Priorities, right? I would take these rolls over the smarts ANYWAY.
Wanna see how to make them?
And look. I even made you a little video so you know exactly how to tie a knot, because I’m sure you didn’t learn when you were five.
I just got a tripod so I thought I would try it out, don’t hate me for my magenta hands, okay? Everyone told me after my TV appearance that I should do more video, but I have zero idea how to do them. It’s kind of like when I first started blogging and posted pictures like this on my blog. Just roll with me okay people.
Oh and don’t tell me there’s too much butter on this roll. There’s not.
These rolls are great for Thanksgiving! They are perfectly festive for the holiday table itself, but also great for making the few days after Thanksgiving, when you have leftover sweet potatoes. You can use any kind of sweet potato casserole, mashed sweet potatoes, whatever. You can even use mashed/canned pumpkin, or mashed butternut. Any squash will do! I used a regular ol’ can of Yams, which turned out to be exactly the amount the recipe called for.
You can also freeze these! You could totally make these rolls TODAY, freeze them in ziplocks, then bust them out on Thanksgiving morning, let them thaw on the counter, then warm them in the oven for a couple minutes. Voila!
Source: adapted from Cooking Light. Every time I make a recipe from them I think to myself, “this needs more salt and fat,” so the recipe here reflects that. I don’t think I’m a cooking light kind of person! I’m a salty fatty kind of person.
Eat all the rolls!!
Samoan Coconut Rolls (Pani Popo): (These rolls go AMAZING with turkey. Just sayin’.)
Ugly photo alert! These Reesy Rolls (One Hour Yeast Rolls) we’ve been making these for years:
Big Fat Crescent Rolls << a huge family favorite! I’ve made these so many times.
These Sweet Potato Rolls would taste AMAZING with this Cinnamon Honey Butter!
More amazing rolls to try from friends!