Southern Thanksgiving includes several important elements. Of course, there’s the turkey, which may be roasted, smoked, or fried, but in the South, the side dish is perhaps as important, if not more important, than the star bird.
There are also potatoes mashed and mixed with buttermilk, and macaroni baked with lots of cheese. There are traditional pots, green beans, and sweet potatoes that have been passed down through generations. There are remnants of my grandma’s childhood Thanksgivings. Molded cranberry salad, anyone? And, of course, there are simple rolls.
Dinner rolls are a simple yet essential part of any Southern Thanksgiving. Balances the plate’s dynamic flavors and textures, absorbs juicy gravy, and wipes the plate clean.
This year, instead of settling for store-bought dough, impress your guests with a basket of warm homemade rolls. Many of these breads can be made in advance to ease the burden of Thanksgiving preparation. Just pop it in the oven before the feast and serve hot.
Bo Gustafson
This from-scratch recipe is suitable for cooks of all levels, even beginners. Tip: Brush unbaked rolls with lightly beaten egg white and sprinkle with sesame seeds, poppy seeds and fennel seeds. Alternatively, brush unbaked bread rolls with melted butter. Sprinkle with Parmesan cheese, kosher salt, cracked pepper, and dried Italian seasoning.
Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shel Royster
These rolls are made from a combination of three pieces of buttery dough (hence the name), so they tear apart beautifully when dipping or sandwiching.
Photographer: Alison Mikush / Food Stylist: Ruth Blackburn / Prop Stylist: Christina Brockman
When making Parker House rolls, it may be most fun to have them in a basket on the table. Sure, everyone loves glazed ham, but this pillowy yeast bread is special. It takes a little time to ferment these (about 3 hours from start to finish), but most of that time is hands-off. Try it at night when you have time to focus and you’ll be ready for a big party or holiday meal.
Emily Laurae/Southern Living
These yeast biscuits line up tightly in the pan and will rise even more when baked. These light, crispy biscuits are baked until golden brown and then brushed with butter before serving. If you want some flexibility, you don’t have to use all the fabric at once. Refrigerate in an airtight container for up to 5 days.
Greg Dupree, Food Stylist: Micah Morton, Prop Stylist: Kathleen Varner
This recipe for tender, buttery rolls is by reader Carol Miller Radford and originally appeared in the November 1995 issue of Southern Living magazine. Since then, this Southern Living Test Kitchen-approved trusted dough has the flexibility to be molded into a variety of shapes. Bake and freeze these yeast rolls well before Thanksgiving for the ultimate make-ahead solution.
Caitlin Bensel.Food stylist: Tori Cox
Mashed sweet potatoes add fluff and a beautiful orange color to this inventive roll. Allow the dough enough time to rise (up to 1 hour) to create a fluffy texture. For a pretty look, brush with cane syrup and butter glaze and sprinkle with flaky sea salt.
Greg Dupree, Food Stylist: Micah Morton, Prop Stylist: Kathleen Varner
Even if you can’t eat wheat flour, be sure to try this fluffy, buttery bread during the holidays. In addition to being gluten-free, these biscuits are packed with layers of buttery flavor.
Caitlin Bensel.Food Styling: Tory Cox
Southern butter rolls, which are part biscuit and part cinnamon roll, are a special part of Southern cuisine. Probably originated in Memphis or northern Mississippi, these rolls are sweet, fluffy, and baked with a silky caramel sauce. These can be served at breakfast or brunch, but they’re also fine served at dessert.
Micah A. Leal
These adorable rolls are buttery-tender, yeasty, and garnished with just a touch of fall spice. The impressive pumpkin shape is created using kitchen shears and a wooden spoon, following step-by-step instructions. After removing from the oven, brush the pumpkin rolls with melted butter mixed with a little honey to bring them to life.
Hector Manuel Sanchez. Prop styling: Buffy Hargett Miller.Food Styling: Caitlin Hardwick
A bread with a unique texture that combines almond flour and all-purpose flour. Baking this bread in a cast iron skillet gives it the best flaky crust and earthy flavor. Cut the bread into triangles and serve hot from the oven.
Victor Protasio. Prop styling: Ginny Blanche Stelling.Food Styling: Emily Neighbors Hall
These soft, buttery rolls are somewhere between a Parker House roll and a buttermilk biscuit. Parmesan, thyme and rosemary give a special flavor to traditional angel biscuits. If you are making ahead, the dough can be refrigerated for up to a week.
southern living
You can make these rolls a few days in advance and just pop them in the oven on Thanksgiving morning. Bake each batch at 375°F for 18 minutes or until golden brown. To create this unique shape, place three rolled dough balls in each muffin cup.
Ian Bagwell
The dough for the rolls needs to be made the day before, as it keeps refrigerated. To get a spiral shape, roll the dough into a rope, then into a spiral and bake in a muffin tin. Makes 16 rolls.
Victor Protasio.Prop styling: Cindy Barr; Food styling: Tina Bell Stamos
Chives and mustard give this moist biscuit an amazing, slightly spicy flavor. It’s super easy, just drop a tablespoon of batter onto a sheet pan and bake. In addition to making a Thanksgiving bread basket, you can break it up for sandwiches, dip it into soups, or use it for holiday leftovers.
southern living
Light and fluffy, these simple spoon rolls are the perfect addition to your Thanksgiving turkey. Bake in muffin tins, cast iron pans, or drop biscuit pans, depending on the desired shape. The dough does not need to rise and can be stored in the refrigerator for about a week.
Micah A. Leal
This fall-themed quick bread takes just 10 minutes to make and is ready in about an hour. The fall spice blend brings out the sweetness of the bread and brings out the flavor of the pumpkin. Add this orange bread to your Thanksgiving bread basket or have him eat a slice or two with his coffee to get his Friday morning off to a good start.
Laurie W. Glenn
Light and airy, popovers balance out a heavy, fancy Thanksgiving meal nicely. For a Southern twist, white cornmeal adds texture and rich flavor. The trick to making popovers pop is to dip the batter into melted butter in a preheated muffin tin and immediately bake in a very hot oven.
Micah A. Leal
Light and fluffy, with a bit of the earthiness of mashed potatoes, these sweet potato biscuits are sure to become mom’s new favorite. Many sweet potato biscuit recipes don’t account for the extra moisture that can create flat, dense biscuits. Here are some tips for creating a fluffy finish.
Antonis Achilles. Prop styling: Heather Chadak Hillegas.Food Styling: Emily Neighbors Hall
This roll recipe is completely doable thanks to some helpful tips included in the instructions. You can knead it using a heavy stand mixer. Finished with melted butter and flaky sea salt, these hold up well on their own, but as a bonus, they include two exciting flavor modifications: Everything Bagel Seasoning and Herb Blend Options.
jaguar sun
These Parker House Rolls are made at Miami’s Jaguar Sun Restaurant and are a cult favorite. Please enjoy our slightly sweet, soft and buttery bread rolls. Using egg wash will give it a shiny golden color.
Johnny Autry.Props and food styling: Charlotte L. Autry
These Cajun rolls are by chef, restaurateur, and cookbook author Melissa Martin, and are served at her New Orleans restaurant, Mosquito Supper Club. Laniappe means “something special,” and these pillowy, slightly sweet rolls are often served at Thanksgiving meals or Sunday dinners. Honey adds sweetness, while egg wash and heavy whipped cream create a golden crust.
You can’t go wrong with the classics. No Southern Thanksgiving is complete without a platter of freshly baked buttermilk biscuits. This recipe only requires three ingredients: butter, buttermilk, and self-rising flour. Cold butter is essential to making these crispy biscuits.
Victor Protasio. Appropriate Styling: Mindy Shapiro Levine.Food Styling: Tory Cox
Add seasonal spice to your biscuits by kneading pumpkin puree into the dough. These add an orange punch to the holiday season. Serve leftovers with crispy ham and warm honey for a typical breakfast the day after Thanksgiving.
Victor Protasio. Prop styling: Ginny Blanche Stelling.Food Styling: Emily Neighbors Hall
These light, buttery biscuits have added color, flavor, and texture from yellow cornmeal. This recipe makes about three and a half dozen biscuits, and the dough can be refrigerated up to a week in advance. If you spread it with butter and eat it while it’s warm, it’ll be ready in no time.
jennifer davic
This soda bread’s signature Southern ingredient is tangy buttermilk. Since it’s a quick bread, it doesn’t require yeast or proofing the dough, making it an easy option for busy people. This recipe makes two loaves, takes him only 10 minutes of hands-on time, and bakes in just over an hour.
Greg Dupree; Prop Styling: Cindy Barr; Food Styling: Chelsea Zimmer
If kneading dough takes too long and you’re prone to mistakes, no-knead bread recipes are your lifesaver. A super hot cast iron Dutch oven is key to this no-knead bread recipe, creating a crispy, golden crust. Buttermilk is also a welcome addition to Southern Tongue.
Photo: Hector Sanchez
This recipe makes two dozen soft pillowy rolls. Once baked and cooled, finish with melted butter. This dinner roll is also great for sandwiches.
Greg Dupree; Prop Styling: Cindy Barr; Food Styling: Chelsea Zimmer
Looking for something sweeter? Try this super indulgent cherry bread. And if you’re new to bread baking, we have some helpful tips on how to handle the dough so it doesn’t turn out tough and tough.
