Rolls are always in fashion as far as I’m concerned, but especially during the Holidays. They are such an easy and satisfying way to feed and please a crowd.
Since Thanksgiving is just around the corner in the U.S., I decided to post a round up of rolls recipes that I’ve featured on Bread Experience over the years. Turns out, I had fifteen of them.
I hope you enjoy the roll parade and find some delicious buns to make for you and your family this Holiday Season. Take your pick. You’re sure to find something you like in the bunch.
My Favorite Roll Recipes
Photo Tutorial on Shaping Different Types of Rolls
I’ll start the parade of rolls with a photo tutorial on shaping some different types of rolls. This post walks you through the process of shaping Single Knot Rolls, Butterfly Rolls & Crescent Rolls.
Family Traditions and Yeast Rolls
One of the traditions my sons enjoy is yeast rolls. I’ve made yeast rolls for years and they never grow tired of them. This is my tried and true yeast roll recipe. The best part about it is that the dough is made in the bread machine. No fuss, just delicious and fluffy.
Crusty Cornstalk Rolls
These rolls remind me of an Epi-shaped bread, but it is a cornstalk rather than a wheat stalk and includes some cornmeal. The bread is supposed to resemble a cornstalk, where each roll, or “ear of corn” is torn off the stalk and eaten as you would a roll. It’s a very unique presentation and would make a love addition to your table.
Light Wheat Bread Rolls
These delicious light wheat rolls are super easy to prepare and make a lovely addition to any dinner table, but would be especially welcome at the Thanksgiving table. These rolls are made with freshly milled whole wheat flour which gives them a sweet wheat flavor.
These rolls are super easy and they are made completely with Spelt flour. The dough can be made ahead of time and frozen. Perfect for Holiday schedules.
Orange Buttermilk Dinner Rolls
Are you looking for a special dinner roll to serve for Holiday events? These Orange Buttermilk Dinner Rolls are easy to make and taste great. They have a hint of orange zest which adds a delicious burst of flavor.
You might also enjoy the sourdough version of these rolls.
I made these rolls for Thanksgiving a few years ago. They were a big hit at my house. They can be made up to a month in advance and frozen until ready to serve. When you’re ready to serve them, all you have to do is thaw the rolls completely, and reheat them in foil until warm. You can also make them the day before if you prefer.
Pocketbook Rolls for Dinner and a Smile
Fluffy and delicious is how I would describe these Pocketbook Rolls. They taste like a cross between a biscuit and a yeast roll; light and flaky, and oh so buttery. If you let them rise the recommended 2 1/2 hours, they tend to lose their shape; however, the texture and flavor is so good that no one really cares what they look like.
You’ll like these rolls even if you’re not a fan of pumpkin bread. My sons would never have known there was pumpkin in the rolls if I hadn’t told them. They thought the rolls had cinnamon in them. My oldest son loves cinnamon so that’s a good thing.
These rolls can be shaped in a variety of shapes. I increased the recipe so I had a bunch of rolls. I shaped some of the rolls into single knots, some as crescent rolls, and some as butterfly rolls. I took photos of the process so you can learn how to shape these rolls as well.
Soft Butter CloverLeaf/Yeast Rolls
These Soft Butter Rolls go down easy and are just as easy to make. You can use a mixer or a bread machine to make the dough.
Fluffy Sourdough Orange Dinner Rolls
These fluffy sourdough dinner rolls include a hint of orange zest for an added zing. They are delightfully easy to make and can be scheduled a day (or so) ahead of time to be ready for your Holiday meal.
Sourdough Pumpkin Crescent Rolls
To make these rolls, I took my pumpkin crescent roll recipe (above), converted it to baker’s percentage and then converted it to sourdough. This is a new family favorite. It’s my Thanksgiving sourdough surprise.
Spelt and Einkorn PartyBrot
PartyBrot are traditional Swiss-German white and whole wheat rolls that are baked as one in a round pan. To save time and energy, use the bread machine to mix the dough.
Quinoa, Onion & Rosemary Rolls
I used quinoa for these rolls but you can substitute wild rice if you prefer. I added in some rosemary because I thought the flavor would go well with the quinoa and dried onions. Well, really it’s because I just got a new rosemary plant, and I don’t want it to go to waste. Feel free to omit to substitute a different herb if you prefer.
I hope you enjoy this roundup of roll recipes.
Happy Thanksgiving!
Cathy
Lisa Edward says
This comment has been removed by a blog administrator.