The Ultimate Thanksgiving Breadbasket: Cornbread, Dinner Rolls and More

Don’t let the breadbasket become an afterthought. Yeast or no yeast, baking from scratch is easier than you think.
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Photo by: Ryan Liebe ©Ryan K Liebe

Ryan Liebe, Ryan K Liebe

When preparing for this year’s Thanksgiving, don’t let the breadbasket become an afterthought. As the vehicle for soaking up precious gravy-drenched, cranberry-stained bits of food from your plate, bread is a key player for the big feast. Yeast or no yeast, baking from scratch is easier than you think. But we’ve got a trick for jazzing up frozen dinner rolls, too, just in case.

We’ve rounded up some of our favorite recipes to pass around the table for the big night. Make your own cheesy crescents, Parker House rolls, fluffy biscuits and more. Whatever you decide on, don’t forget to factor in the next day's leftover turkey sandwich. The best leftovers of the year deserve to be sandwiched between something equally delicious.

This versatile dough can be transformed into four amazing recipes: sea salt dinner rolls, herbed fan-tans, cranberry knots and three-cheese crescents. Bake them now, then stash them away in the freezer until Nov. 26 (or up to one month). Before serving them with your turkey, thaw them at room temperature for 30 minutes, then reheat in a 375 degree F oven for 10 minutes.

These simple pull-apart beauties are the quintessential American dinner rolls. Alex Guarnaschelli’s step-by-step guide makes them foolproof.

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13_PicnicMain_397.tif

A round loaf of bread with a part of it missing that is placed on a cutting board along with a knife

©Con Poulos

Con Poulos

This five-ingredient recipe is ideal for the beginner bread baker. Patience is the hardest part of the recipe, if you call letting dough rest on the counter difficult. Sliced and toasted, the chewy, crusty loaf would give an edge to your planned crostini appetizers.

Dinner guests will be grateful for the time and effort you put into making these golden rolls. They're dreamily doughy with a hint of sweetness; it’ll be hard to stop at just one. Luckily one recipe yields two cake pans’ worth (about 32 rolls).

HOW TO MAKE SOUTHERN BISCUITS Food Network Kitchens Selfrising Flour, Baking Soda, Baking Powder, Butter, Salt, Buttermilk

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved

You don’t have to worry about kneading and rising times with this Southern staple. In fact, the more quickly and gently you can bring the shaggy dough together, the better. Keeping the butter cold makes them extra flaky. For more tips, follow this handy guide.

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved

Cornbread is a yeast-free crowd-pleaser that you can take in many directions. Bake it and serve straight from a cast-iron skillet like Damaris Phillips for a crunchy-on-the-outside, fluffy-on-the-inside treat. Her recipe (pictured above) calls for coconut oil, almond milk and applesauce. Or as Ina Garten proves, you can never go wrong with cheese.

BUTTERED ROSEMARY ROLLS Ree Drummond The Pioneer Woman/Family Matters Food Network Unbaked Unrisen Dinner Rolls, Butter, Fresh Rosemary, Sea Salt

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved

For the simplest day-of solution, glam up frozen dinner rolls with butter and a sprinkling of chopped rosemary and flaky sea salt. Guests will assume the rolls are homemade. Thank you, Ree Drummond, for this genius hack.

You can find more Thanksgiving breadbasket inspiration here.

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