Sure, you can buy a pack of dinner rolls from the grocery store, but nothing beats the taste—and the aroma—of freshly baked dinner rolls made from scratch. They're way too good to reserve for once a year on Thanksgiving! Gimme Some Oven shares her recipe for classic 1-Hour Soft and Buttery Dinner Rolls to serve any night of the week.
Growing up, I was always the pickiest kid at the dinner table.
But especially so on Thanksgiving.
While my extended family would pile their colorful plates high with a bounty of turkey and gravy, every kind of casserole, stuffing, cranberry sauce and veggies galore, my picky little plate, by contrast, was a study in monochrome. I would quickly bypass all of the veggies to pick out a small slice of turkey (white meat only, I insisted), a big scoop of mashed potatoes (sans-gravy, of course), maybe a small scoop of corn (had to meet Mom’s one vegetable quota), and then — the best part of the entire meal — one of my grandmother’s famous soft and buttery dinner rolls. Atop which I would pile another dinner roll. And another. And another.
What my plate lacked in diversity, it made up for in height. I could balance an impressive mountain of carbohydrates when it came to those dinner rolls!
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