our favorite thanksgiving rolls

A few years ago my sister-in-law Paige shared her amazing homemade roll recipe with me. They are a staple at almost every Sybrowsky family dinner, especially Thanksgiving. Not only are they delicious, they're pretty quick and easy for homemade rolls. I started calling them Aunt Paige's Famous Rolls, until I was corrected--I guess they're Laurie's famous rolls. Or are they actually Laurie's mom Joy's famous rolls? Well, I brought it with me to Seattle, and now I'm famous for them in my little circle. I've taught Jessica and Stacy both how to make them so they can be famous in their families, too. Try them this Thanksgiving and you can claim them as your own--we don't mind!


Little Birdies' Homemade Crescent Rolls Recipe

2 c. warm water, 110-115°
2 Tbsp. rapid rise yeast (aka bread machine yeast)
1/2 c. oil
1/2 c. powdered milk
1/2 c. sugar
2 eggs
2 tsp. salt
5-6 c. bread flour

Softened butter

Pour water in a bowl and sprinkle yeast over the top. Allow to soften about 5 minutes. (Mandy's secret: if you're not confident about guessing the water temperature, use a candy thermometer to make sure it's right!)




Add remaining ingredients and mix well. Dough will be a little sticky, but if it's really sticky add a little more flour. (The first couple of times I made these I called Paige to make sure I put the right amount of flour in--it seems way too sticky to be right!) Allow to rise in bowl for 45 minutes. (Mandy's secret: put your bowl in a kitchen-size garbage bag and tie shut--I get a better rise out of my dough this way.)






Punch down and allow to rise for another 45 minutes (in the bag again).






Break into two equal pieces. On a floured surface, roll out each chunk into a large circle.



Spread softened butter (not melted) onto entire circle.




Cut into wedges with pizza cutter. (I do 12 for smaller rolls, or 8 for larger.)






Starting with wide end of triangles, roll up like a crescent roll.






Place on cookie sheets with pointed end tucked underneath (so it doesn’t pop open during baking) and bake at 400° for 10-14 minutes, or until just golden on top.







Here's the recipe again if you just want to copy and paste it without all the pictures and commentary!

Little Birdies' Homemade Crescent Rolls


2 c. warm water, 110-115°
2 Tbsp. rapid rise yeast (aka bread machine yeast)
1/2 c. oil
1/2 c. powdered milk
1/2 c. sugar
2 eggs
2 tsp. salt
5-6 c. bread flour

Softened butter

Pour water in a bowl and sprinkle yeast over the top. Allow to soften about 5 minutes. Add remaining ingredients and mix well. Dough will be a little sticky, but if it's really sticky add a little more flour. Allow to rise in bowl for 45 minutes. Punch down and allow to rise for another 45 minutes. Break into two equal pieces. On a floured surface, roll out each chunk into a large circle. Spread softened butter (not melted) onto entire circle. Cut into wedges with pizza cutter. (I do 12 for smaller rolls, or 8 for larger.) Starting with wide end of triangles, roll up like a crescent roll. Place on cookie sheets with pointed end tucked underneath (so it doesn’t pop open during baking) and bake at 400° for 10-14 minutes, or until just golden on top.