Fluffy Stuffing-Inspired Dinner Rolls for Thanksgiving

Fresh-baked rolls and stuffing are two of the most popular traditional side dishes during holiday feasts. For a fun twist at this year’s table, try combining them in this Thanksgiving Stuffing Rolls recipe.

Made with tender, buttery dough and seasoned with the herbs and aromatics that give stuffing its familiar flavors, these rolls let you enjoy two holiday favorites in one bite. Serve them warm from the pan alongside your main course, and if any manage to make it past the meal, save them for mini sandwiches you can pile high with leftovers the next day.

Find more fun holiday recipes at Culinary.net.

Thanksgiving Stuffing Rolls

Recipe adapted from Karen’s Kitchen Stories

Prep time: 30 minutes

Cook time: 45 minutes

Total time including rising: 4 hours, 15 minutes

Servings: 12

Rolls:

2 1/2 cups all-purpose flour

1       cup whole-wheat flour

2       teaspoons instant yeast

2       tablespoons potato flour

3       tablespoons buttermilk powder

2       tablespoons granulated sugar

1 1/2 teaspoons salt

4       tablespoons unsalted butter, softened

2/3    cup lukewarm water

1/2    cup lukewarm milk

1       teaspoon poultry seasoning

1/2    teaspoon celery seed

         nonstick cooking spray

2       tablespoons melted butter, for brushing

Stuffing Mixture:

1       small onion, roughly chopped

1       shallot, diced

2       large celery stalks, leaves included, roughly chopped

1/4    cup fresh sage leaves

4       garlic cloves, peeled

1/4    teaspoon ground thyme

4       tablespoons salted butter, divided

1/4    cup fresh parsley leaves, minced

salt, to taste

pepper, to taste

2       tablespoons extra-virgin olive oil

To make rolls: In bowl of stand mixer, combine all-purpose flour, whole-wheat flour, yeast, potato flour, buttermilk powder, sugar, salt, butter, water, milk, poultry seasoning and celery seed. Knead with dough hook until smooth, about 7 minutes.

Spray nonstick cooking spray in large bowl, cover and let rise 60-90 minutes, or until doubled.

To make stuffing mixture: In food processor, combine onion, shallot, celery, sage, garlic and ground thyme. Pulse until finely chopped.

In pan over low heat, melt 2 tablespoons salted butter. Add mixture from food processor and cook until tender and transparent, about 10 minutes. Add parsley, salt and pepper; stir. Transfer to bowl and set aside to cool.

Use remaining salted butter to butter two 8-inch cake pans.

When dough is ready, form into 12 balls and toss them in stuffing mixture. Arrange six dough balls in each pan. Cover with plastic wrap and let rise 60-90 minutes, or until doubled.

Heat oven to 350 F. Brush rolls with olive oil and bake 30 minutes.

Remove from oven and brush with remaining melted butter. Cool slightly on wire rack then serve warm.

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