I love to bake dinner rolls, except during the holidays, when I've got too much to do. Homemade rolls and biscuits are MUCH more likely on my table for a random soup night (especially if it's a Crockpot soup) than as part of a big feast. They're a pain, logistically, especially if you're sharing the oven with three other cooks.

Sure did. I made the No-Knead Rolls from Martha Stewart (Everyday Food). Mixed everything up, shaped it into a pan, and then (the beautiful moment) it went into the fridge until 4pm the next day. The taste was nice, not too sweet and not too yeasty when tends to be problem with a lot of the roll recipes that I've tried. They were light and extra fluffy. I was a little careless with the shaping and some of the rolls were bigger than normal which wasn't a bad thing since they made terrific little sandwiches the next day.

Sorry to respond off-topic, but Fleischmann's Yeast? *nasty*! :) Red Star/SAF FTW!!!

We made buttermilk cranberry-orange rolls - an adaptation of the buttermilk bread from "Artisan Bread in Five Minutes." It was popular enough that I had to make a second batch on Friday so we had some to eat with our leftovers. Completely worth it, although it definitely did take some doing to get them in the oven while still having enough time for the other things.

I make yeast breads 2-3 times a week - the yeast rolls just aren't as special in my house as they were before... If I had been going to the family gathering though, I'd have made my grandmother's yeast rolls - it's tradition and my mother doesn't make bread several times a week!

Fresh, homemade rolls are always one of the biggest crowd-pleasers at my family's Thanksgiving. For the past two years I've used Pioneer Woman's Parker House roll recipe. It's super easy and very forgiving. I make the dough the night before and shape them in the morning. We pop them in the oven just before eating, after everything else has come out. Yum!

Our traditional thanksgiving meal includes pillsbury crescent rolls. No exceptions.

We usually are more of a crecent roll family but I made yeast rolls this year. The issue tends to come in not with the added time to prepare them for us, but the time to bake them. The ones I made needed half an hour to bake and thats baking alone- no other dishes in the oven going at the same time. But everyone wants warm rolls with the meal, so to time it out means sacrificing the oven which is tough right before time to eat.
I compromised by using my convection toaster oven and doing them in 2 batches. Worked great, but definitely an added step or so.

I make yeast bread frequently (for holidays and otherwise) and buy it just as often. But I don't really understand the whole fascination with rolls. What's wrong with a slice of good bread?

I use my bread machine, and they are always fooling people into thinking I spent all kinds of time. So easy, though. Promise. They also freeze well. I like this recipe: http://allrecipes.com/Recipe/sweet-dinner-rolls/detail.aspx (this dough is also awesome in cinnamon rolls)

I made a loaf of Garlic Potato bread from Artisan Bread in 5 minutes a Day and Sweet Potato Corn Bread using a recipe I found online. Both were easy and well received.

My husband drools for his mother's yeast rolls (from an OLD fleishman recipe book). I've tried and tried but I just can't do it.

No matter what I do, my rolls will never compare to his mother's.

It was the first time I've hosted Thanksgiving and it was just one more step I didn't have time for. Brown and Serve worked out just fine.

I did make our rolls this year, and used my grandmother's special recipe, which is a classic soft roll in a crescent shape with a slightly sweet, yeasty flavor.

Alicelost: I actually think that for things like Thanksgiving dinner, there is a big difference between rolls and a slice of bread. Rolls give you that pull-apart feeling, where you tear off an uneven chunk and steam rises from the resulting crater in the roll, and you have a more "chunky" bit for sopping up whatever goodies are on your plate, or just popping straight into your mouth. I just don't get the same sensation from a slice of bread. But that's of course just my personal opinion.

I always, always bake our bread, but I usually only make rolls for guest dinners, like Thanksgiving. I use the '30's Better Homes and Gardens "Feather Rolls". I've made them forever, and they are still be best for guests who may or may not enjoy whole grains. I never have any left.

I made rolls for the first time this Thanksgiving, from a Martha Stewart recipe. Oven space was not an issue for me because we smoked our turkey, but in the busyness of the morning I did forgot to put salt in the dough... I will likely bake them again next year, but will make the dough the night before to ensure I'm not doing 29 different things at once, and not forget key ingredients.

I love, love, love to bake, but it seems like bread is the hardest, most insufferable thing for me to do. I just can't get it like I want it! Yeast and I, I'm sorry to say, are not yet friends.

I made rolls for Thanksgiving this year - using this recipe from Bon Appetit : http://www.epicurious.com/recipes/food/views/Poppy-Seed-Dinner-Rolls-837. I actually tried to get out of making them becuz we're living temporarily with my in-laws, but my family threatened to riot. Thankfully I decided to make the double batch ahead of time and just reheated them before dinner. Yum!

I routinely bake all of our yeast breads. Once you get the hang of it, they're not a big deal. There's definitely a learning curve, though.

I would kill for the roll recipe the school cafeterias use and those ham cheese thingies wrapped in dough.

Rolls are our holiday meals are from a potato refrigerator roll dough recipe from an Old Betty Crocker. My aunt used to make them and now I make them. It's the only thing on the menu that my kids would say it wouldn't be a holiday meal without.

Part of why I like this recipe is that it rises in the fridge overnight, so I can make them the night before and then baking time is very flexible.

This year I made two double batches--fed the crowd and left us with plenty of leftovers.

The recipe is here:
http://www.bettycrocker.com/community/forums/13/13906

My grandmother makes the best rolls I've ever had from scratch. So, I tried to make rolls this year... I had two Thanksgiving dinners. The first batch came out way too salty and kinda dense... but the second batch. Not salty... but like freakin' paper weights. At the end of the day we went and got some from the store. Someday I'll conquer the rolls... but it won't be any holiday soon.

I made them, I made 3 dozen of them. I make them from my grandmothers recipe and it is a dear family tradition in a family loves to experiment every year. I make them a week in advance when I have time. I proof them once and then roll them into balls. That's when I freeze them. Toss them in a bag. I usually pull out however many I need, place them in a pie plate that's been buttered and covered with cling film. They can sit on the counter 6-8 hours. I bake in a 400 oven for 15 minutes before taking them to the table. They are out of the way and make ahead. love them!

I sometimes make them, sometimes don't. My family generally prefers the really light and fluffy rolls, and until this year I had trouble finding a recipe I really thought was perfect. I love to experiment with rolls, and try to keep it interesting! I find I have to make them ahead and freeze, though. There is no way we could devote the oven solely to them at the last minute. I make them anywhere from a few days or a week or more ahead and freeze them--I usually bake them through but stay on the lighter side. Then I take them out in the morning to defrost (we usually do a mid-afternoon meal for big holidays), and about 7 minutes before dinner I pop them in the oven and they're perfectly warm and fluffy.

i made 4 or 5 batches this last week. i make pan di mie, scale them in to 1.5 ounce rolls. put them in a cake pan and let them rise. done and done

I made sweet rolls, I use the sponge method, then set the dough for the first rise overnight in the fridge. The second rise and proofing was on top of the stove while the turkey cooked, and they took 30 minutes in the oven while the turkey rested.

solid bread baker since college, many many years ago. yes i made rolls this year. i have a tip for wheat bread that may be of interest. most people know that adding potatos or the water potatos were boiled in really makes dough rise. but... i like to use carrots instead. use the water the carrots were boiled in, then mash the carrots and add that to the dough, and you will get pretty pretty wheat bread.

I typically make rolls and tried a new recipe this year. They were easy and really delicious. I made them ahead of time, froze, thawed the day of and heated in the oven before serving.

http://www.kingarthurflour.com/recipes/golden-pull-apart-butter-buns-recipe

awesome! - most people don't realize how easy it is to freeze bread ahead of time. saves so much time

I made a batch of homemade rolls and bought a batch of store bought rolls... I came home with almost an entire bag of store bought rolls.... and my sister emailing me that night as the nephews hounded her the whole way to her in-laws about getting the roll recipe so they could make at home.

We typically don't do rolls with turkey in my family, because we all want to eat more stuffing.

However, when I do serve bread or rolls with dinner, they'll nearly always be home-baked. It's easy, and I just find it far more delicious.

I love to make homemade rolls for holiday meals with the family. My favorite, most forgiving recipe that I use is from allrecipes: http://allrecipes.com/recipe/sweet-dinner-rolls/detail.aspx

It's a great base recipe to make crescent rolls, tear-away bread and clover leaf rolls (my fav!), or experiment with herbs/flavors.