The Best Homemade Dinner Rolls Recipe (Soft, Fluffy & Buttery)
Prep Time: 30 minutes
Rise Time: Approximately 2 to 2 1/2 hours
Bake Time: 20 to 25 minutes
Total Time: Approximately 3 to 3 1/2 hours
Yield: 15 rolls
There is something about a basket of warm homemade dinner rolls that makes a holiday meal feel complete.
They might not be the biggest or fanciest dish on the Thanksgiving table, but soft, buttery rolls have a way of disappearing remarkably fast. They are perfect for swiping through the last spoonful of turkey gravy, piling with slices of roast turkey, pairing with stuffing and mashed potatoes, or simply splitting open and spreading with softened butter.
And these are not just ordinary dinner rolls.
These homemade dinner rolls are exceptionally soft, fluffy, buttery, and tender, with beautiful golden tops and delicate pull-apart interiors. They have enough rich buttery flavor to be delicious on their own, but they are not overly sweet or strongly flavored, which means they complement practically everything on a Thanksgiving or Christmas dinner table.
The secret to their incredibly soft texture is a simple technique called tangzhong.
Do not let the unfamiliar name intimidate you.
Tangzhong simply means cooking a small portion of the flour with milk before making the dough. It takes only a couple of minutes, but it helps the flour hold additional moisture and produces wonderfully soft bread.
Combine that technique with whole milk, eggs, butter, and a touch of sugar, and you get the kind of homemade dinner rolls people pull apart with their fingers while they are still warm.
Brush them generously with melted butter as soon as they leave the oven.
Serve them warm.
And definitely make enough for leftovers, because these rolls make fantastic little turkey sandwiches the next day.
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Why These Are the Ultimate Homemade Dinner Rolls
The perfect dinner roll needs to accomplish several things at once.
It should be soft without being doughy.
Fluffy without being dry.
Buttery without feeling greasy.
Slightly sweet without tasting like dessert.
And sturdy enough to drag through gravy without immediately falling apart.
This recipe was designed with exactly that balance in mind.
Whole milk gives the dough richness and tenderness.
Eggs add structure and create a beautiful golden interior.
Butter adds flavor and softness.
A small amount of sugar helps the yeast and provides just enough sweetness to balance the salt.
And the tangzhong keeps the finished rolls exceptionally tender.
The final brush of melted butter is essential.
As soon as the rolls emerge from the oven, their golden tops are brushed generously with melted butter. Some of that butter soaks into the warm crust while the rest leaves the rolls beautifully glossy.
The result is exactly what a classic holiday dinner roll should be.
What Is Tangzhong?
Tangzhong sounds complicated, but it is one of the easiest bread-making techniques you can learn.
You simply combine a small amount of flour with milk and cook it briefly in a saucepan.
Within a minute or two, the mixture thickens into something resembling pudding.
That is your tangzhong.
Cooking the flour gelatinizes some of its starches, allowing them to hold more moisture. That extra moisture helps create incredibly soft bread that stays tender longer.
It is particularly useful for dinner rolls because you want them to be pillowy rather than crusty.
And for Thanksgiving, there is another advantage.
Rolls made with this technique are excellent candidates for making ahead because they retain their softness particularly well.
Ingredients
For the Tangzhong
3 tablespoons all-purpose flour
1/2 cup whole milk
For the Dinner Roll Dough
All of the prepared tangzhong
3 3/4 cups all-purpose flour, plus a little more if needed
2 1/4 teaspoons instant yeast, one standard packet
1/4 cup granulated sugar
1 1/2 teaspoons fine salt
1/2 cup whole milk, lukewarm
2 large eggs, room temperature
6 tablespoons unsalted butter, very soft
1 teaspoon pure vanilla extract, optional
For Finishing
3 tablespoons unsalted butter, melted
Flaky sea salt, optional
Why Whole Milk Is Best
You can technically make dinner rolls with water or lower-fat milk, but whole milk produces a noticeably richer and more tender roll.
The fat and milk solids contribute flavor, softness, and browning.
Since these are meant to be special Thanksgiving or holiday dinner rolls, whole milk is worth using.
If you only have 2 percent milk, however, do not let that stop you from making them.
They will still be delicious.
Why Use Butter Instead of Oil?
Oil can produce soft bread, but butter gives dinner rolls much better flavor.
These are supposed to be buttery dinner rolls, after all.
Using softened butter in the dough distributes the fat throughout the bread, tenderizing the crumb while adding richness.
Then we add another layer of butter after baking.
That final butter coating gives the rolls their glossy golden finish and unmistakable fresh-baked flavor.
How to Make the Best Homemade Dinner Rolls
Step 1: Make the Tangzhong
Add 3 tablespoons flour and 1/2 cup whole milk to a small saucepan.
Whisk until smooth.
Place the saucepan over medium-low heat.
Cook while whisking constantly until the mixture becomes thick and pudding-like.
This usually takes approximately 1 to 2 minutes once it begins heating.
You should be able to drag the whisk through the mixture and briefly see the bottom of the saucepan.
Immediately remove it from the heat.
Transfer the tangzhong to the bowl of a stand mixer or a large mixing bowl and allow it to cool for approximately 5 to 10 minutes.
It should be warm, not scorching hot, before you add the remaining ingredients.
Step 2: Add the Dough Ingredients
To the slightly cooled tangzhong, add:
3 3/4 cups flour
Yeast
Sugar
Salt
Lukewarm milk
Eggs
Softened butter
Optional vanilla
Mix everything together until a shaggy dough forms.
If using a stand mixer, use the dough hook.
Begin on low speed so flour does not fly everywhere.
Once everything is incorporated, increase to medium-low speed.
Step 3: Knead the Dough
Knead with the dough hook for approximately 8 to 10 minutes.
The dough should become smooth, elastic, and slightly tacky.
Do not immediately start dumping extra flour into the bowl because the dough feels sticky.
This is important.
Soft dinner roll dough should contain plenty of moisture.
Too much flour is one of the most common reasons homemade rolls become heavy or dry.
After kneading, the dough should mostly pull away from the sides of the bowl but may still stick slightly to the bottom.
If it is genuinely wet and impossible to handle after several minutes of kneading, add additional flour 1 tablespoon at a time.
If kneading by hand, knead on a lightly floured surface for approximately 10 to 12 minutes.
Step 4: Let the Dough Rise
Lightly grease a large bowl.
Form the dough into a ball and place it inside.
Cover the bowl with plastic wrap or a clean kitchen towel.
Place it somewhere comfortably warm.
Allow the dough to rise for approximately 60 to 90 minutes, or until noticeably puffy and approximately doubled in size.
The exact time depends on the temperature of your kitchen.
Do not rely entirely on the clock.
Look at the dough.
Step 5: Divide the Dough
Lightly grease a 9 x 13-inch baking dish.
Gently press down the risen dough to release some of the trapped gas.
Transfer it to a clean work surface.
Divide the dough into 15 equal pieces for generously sized dinner rolls.
For especially even rolls, use a kitchen scale.
Weigh the complete dough and divide the number by 15.
That gives you the target weight for each piece.
If you do not own a scale, simply divide the dough as evenly as possible.
Step 6: Shape the Rolls
Take one piece of dough and pull its edges underneath itself to create tension across the top.
Place it seam-side down against an unfloured section of the counter.
Cup your hand around the dough and move it in small circles until it forms a smooth, tight ball.
Repeat with the remaining pieces.
Arrange the 15 rolls evenly inside the prepared 9 x 13-inch baking dish.
Use three rows of five rolls.
They should have a little space between them initially.
As they rise, they will expand until they are touching.
That creates the soft pull-apart sides that make these dinner rolls so irresistible.
Step 7: Let Them Rise Again
Cover the baking dish loosely.
Allow the shaped rolls to rise for approximately 45 to 75 minutes.
They should become very puffy and begin touching each other.
Toward the end of the rising time, preheat the oven to 350°F.
Do not rush the second rise.
Underproofed rolls tend to be denser and may tear unpredictably as they expand in the oven.
Step 8: Bake
Bake the rolls at 350°F for approximately 20 to 25 minutes.
They should be beautifully golden across the tops.
If the tops begin becoming too dark before the centers are finished, loosely tent the baking dish with aluminum foil.
For maximum accuracy, you can check the center rolls with an instant-read thermometer.
The interior should reach approximately 190°F.
Step 9: Brush With Butter
This is the best part.
As soon as the rolls come out of the oven, brush the tops generously with melted butter.
Do not wait for them to cool.
The warm crust absorbs some of the butter, creating softer tops and even more flavor.
If desired, sprinkle the rolls with a very small amount of flaky sea salt.
Step 10: Serve Warm
Allow the rolls to cool for approximately 10 to 15 minutes.
Then bring the entire pan or a basket of warm rolls to the table.
Pull them apart and serve with softened salted butter.
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The Secret to Extra Soft Dinner Rolls
There are several secrets rather than just one.
First, do not use too much flour.
A moist, slightly tacky dough creates softer bread.
Second, use enriched ingredients.
Milk, eggs, and butter make bread more tender and flavorful.
Third, give the yeast enough time to work.
Do not rush either rise.
Finally, the tangzhong helps the dough retain additional moisture.
Together, these techniques produce rolls that are noticeably softer and fluffier than basic dinner rolls.
Do I Need a Stand Mixer?
No.
A stand mixer makes enriched dough easier to knead because the dough is relatively soft and sticky.
But these rolls can absolutely be made by hand.
Mix everything together with a sturdy wooden spoon until a rough dough forms.
Transfer it to a lightly floured surface and knead for approximately 10 to 12 minutes.
Try not to continuously add flour while kneading.
The dough becomes smoother and less sticky as its gluten develops.
A bench scraper can be extremely useful for working with sticky bread dough.
Instant Yeast vs. Active Dry Yeast
Either can work.
Instant yeast can be mixed directly into the flour.
If using active dry yeast and you prefer to activate it first, stir it into the lukewarm milk with a pinch of the sugar and let it stand for approximately 5 to 10 minutes until foamy.
Then continue with the recipe.
Make sure your milk is warm rather than hot.
Excessively hot liquid can damage the yeast.
How to Tell When Dough Has Risen Enough
Bread recipes often say to let dough "double in size," but visual judgment is more reliable than following a precise number of minutes.
For the first rise, look for dough that is approximately doubled and noticeably airy.
For the second rise, the individual rolls should look very puffy and should be touching one another.
You can gently press one roll with a lightly floured fingertip.
If the indentation slowly springs back, the rolls are generally ready.
If it immediately snaps back, they probably need more time.
How to Get Perfectly Round Dinner Rolls
The secret is creating surface tension.
When shaping each piece, pull the outside edges underneath the dough.
Then place the seam against the counter.
Cup your hand around the dough and roll it in a small circular motion.
Friction between the dough and counter tightens the surface.
You should end up with a smooth ball.
Avoid flouring the counter heavily during shaping because a little friction is necessary.
How to Make the Tops Beautifully Golden
Milk, eggs, and butter already encourage browning, so these rolls naturally develop beautiful golden tops.
If you want an even shinier, darker finish, you can brush them lightly with egg wash before baking.
Whisk:
1 egg
1 tablespoon milk
Brush a very thin layer over the risen rolls immediately before putting them in the oven.
Then brush them with melted butter after baking.
Egg wash is optional.
For classic soft dinner rolls, I actually prefer skipping it and allowing the butter to provide the final finish.
Why Did My Dinner Rolls Turn Out Dense?
There are several possibilities.
Too Much Flour
This is probably the most common problem.
Bread dough does not need to feel dry.
This dough should be soft and slightly tacky.
Not Enough Kneading
Kneading develops gluten, which allows the dough to trap the gases produced by yeast.
Under-kneaded dough may not rise properly.
Old Yeast
If your yeast has been sitting in the pantry for a very long time, it may no longer be active enough.
Not Enough Rising Time
A cold kitchen can dramatically increase rising time.
Watch the dough rather than the clock.
Liquid Was Too Hot
Hot milk can damage or kill yeast.
Lukewarm is all you need.
What to Serve With Buttery Dinner Rolls
These rolls were practically made for Thanksgiving dinner.
Their mild buttery flavor works with almost every traditional holiday dish.
Roast Turkey
Split a warm roll and tuck a piece of roast turkey inside.
Add cranberry sauce if you like.
It is essentially a miniature preview of the Thanksgiving leftover sandwich you will make tomorrow.
Turkey Gravy
Dinner rolls and gravy belong together.
Use a torn piece of roll to soak up the gravy left on your plate.
Homemade Stuffing
You might think serving bread beside stuffing is too much bread.
On Thanksgiving, there is no such thing.
The soft buttery roll provides a completely different texture from savory baked stuffing.
Mashed Potatoes
Dinner rolls are perfect alongside creamy mashed potatoes and gravy.
Green Bean Casserole
The mild buttery flavor balances the creamy, savory casserole beautifully.
Cranberry Sauce
Sweet-tart cranberry sauce is fantastic spread inside a warm buttered roll.
Sweet Potato Dishes
These rolls work particularly well with sweet potato casserole, roasted sweet potatoes, or mashed sweet potatoes.
Holiday Ham
Buttery dinner rolls are not limited to Thanksgiving.
Serve them with glazed ham for Christmas or Easter.
Leftover ham and rolls also make fantastic sandwiches.
The Ultimate Thanksgiving Dinner Spread
For a classic holiday dinner, serve these rolls alongside:
Roast turkey
Homemade turkey gravy
Classic stuffing
Creamy mashed potatoes
Green bean casserole
Homemade cranberry sauce
Sweet potato casserole
Roasted Brussels sprouts
Glazed carrots
Macaroni and cheese
Then finish the meal with pumpkin pie, sweet potato pie, pecan pie, or apple crisp.
A basket of warm dinner rolls ties the entire meal together.
Dinner Rolls vs. Cheddar Garlic Biscuits
There is absolutely room for both on a Thanksgiving table.
Cheddar garlic biscuits are savory, cheesy, garlicky, and bold.
These dinner rolls are deliberately more neutral.
They are buttery, soft, slightly sweet, and incredibly fluffy.
That makes the rolls better for soaking up gravy or pairing with cranberry sauce, while cheddar garlic biscuits provide a stronger savory flavor.
If you are serving a large group, offering both creates a fantastic holiday bread basket.
Delicious Variations
Once you master the basic dough, you can customize these rolls easily.
Honey Butter Dinner Rolls
Mix together:
3 tablespoons melted butter
1 tablespoon honey
Brush over the warm rolls.
This creates a slightly sweeter finish that works beautifully with ham.
Garlic Butter Dinner Rolls
Combine melted butter with:
1 finely grated garlic clove
Chopped parsley
Brush over the baked rolls.
Since these are intended to complement a traditional Thanksgiving spread, I prefer plain butter for the classic recipe.
Herb Dinner Rolls
Add 1 to 2 tablespoons finely chopped herbs to the dough.
Try:
Rosemary
Thyme
Sage
Parsley
Sage and thyme are particularly appropriate for Thanksgiving.
Parmesan Dinner Rolls
Sprinkle finely grated Parmesan over the rolls during the last few minutes of baking.
Everything Dinner Rolls
Brush with egg wash and sprinkle with everything bagel seasoning before baking.
Salted Butter Rolls
Brush generously with melted butter and finish with a very light sprinkle of flaky sea salt.
Simple and incredibly good.
Can You Make Dinner Rolls Ahead of Time?
Yes, and this is especially useful for Thanksgiving.
There are several ways to do it.
Make Them Earlier the Same Day
Bake the rolls earlier in the day.
Once completely cool, cover them tightly.
Before dinner, place them in a 300°F oven, loosely covered with foil, for approximately 8 to 10 minutes.
Brush with a little additional melted butter before serving.
Refrigerate the Shaped Rolls Overnight
Prepare the dough and complete the first rise.
Shape the rolls and place them in the baking dish.
Cover tightly and refrigerate overnight.
The next day, remove the rolls from the refrigerator and allow them to come closer to room temperature and become properly puffy before baking.
Depending on the temperature of your kitchen, this may take approximately 1 to 2 hours.
Bake as directed.
This is an excellent Thanksgiving strategy because most of the work happens the night before.
Can You Freeze Dinner Rolls?
Yes.
These rolls freeze beautifully.
For the easiest method, bake them completely and allow them to cool.
Transfer to a freezer-safe bag or container.
Freeze for up to approximately 2 months for best quality.
Thaw at room temperature.
Warm them gently in the oven before serving and brush with melted butter.
They will taste remarkably close to freshly baked.
How to Reheat Dinner Rolls
Preheat the oven to 300°F.
Place the rolls in a baking dish and loosely cover with aluminum foil.
Warm for approximately 8 to 10 minutes.
Brush with melted butter before serving.
Avoid overheating them because extended reheating can dry out bread.
What to Do With Leftover Dinner Rolls
If Thanksgiving dinner somehow ends with leftover rolls, do not waste them.
They are incredibly useful.
Thanksgiving Turkey Sliders
Split the rolls and fill with:
Turkey
Stuffing
Cranberry sauce
Gravy
Cheese
Warm until everything is hot.
Ham and Cheese Sliders
Fill with sliced ham and Swiss cheese, brush with seasoned butter, and bake.
Breakfast Sandwiches
Fill with scrambled eggs, bacon or sausage, and cheese.
Mini Sandwiches
Use them for chicken salad, turkey salad, ham salad, or roast beef.
Bread Pudding
Slightly stale dinner rolls are excellent for sweet or savory bread pudding.
Croutons
Cube leftover rolls, season them, and toast until crisp.
Can I Make Smaller Rolls?
Yes.
This recipe makes 15 generously sized pull-apart rolls.
You can divide the dough into 18 pieces for smaller dinner rolls.
Smaller rolls may bake a little faster, so begin checking them around 17 to 18 minutes.
Can I Double the Recipe?
Absolutely.
For a large Thanksgiving gathering, double the ingredients and divide the dough between two 9 x 13-inch baking dishes.
Bake the pans separately if your oven does not circulate heat evenly.
Can I Use Bread Flour?
Yes.
Bread flour contains more protein and can produce slightly chewier rolls.
For these particular dinner rolls, I prefer all-purpose flour because the goal is an especially soft and tender texture.
If bread flour is what you have, it will still work.
Can I Use 2 Percent Milk?
Yes.
Whole milk provides the richest result, but 2 percent milk works well.
I would avoid replacing all the milk with water unless necessary because milk contributes significantly to the tenderness and flavor.
Can I Use Salted Butter?
Yes.
If using salted butter in the dough, reduce the added salt slightly.
For baking, unsalted butter provides the most control over seasoning.
For brushing the finished rolls, salted butter is absolutely delicious.
Tips for the Absolute Best Dinner Rolls
Measure flour carefully.
If possible, use a kitchen scale.
Do not add excessive flour just because the dough feels sticky at first.
Use whole milk for the richest texture.
Make the tangzhong. It only takes a couple of minutes and dramatically improves softness.
Use room-temperature eggs.
Make sure the butter is very soft before adding it.
Knead until the dough becomes smooth and elastic.
Give the dough enough time to rise.
Shape the rolls tightly for smooth, rounded tops.
Let the shaped rolls become properly puffy before baking.
Do not overbake.
And brush them generously with melted butter while they are still hot.
That final butter bath is not optional if you want truly exceptional buttery dinner rolls.
Frequently Asked Questions
Why Is My Dough Sticky?
It is supposed to be somewhat tacky.
Resist adding large quantities of additional flour.
As the dough kneads and develops gluten, it should become easier to handle.
Can I Skip the Tangzhong?
Technically yes, but I would not recommend it for this particular recipe.
The tangzhong is one of the reasons these rolls are exceptionally soft and stay tender.
Can I Make These Without a Mixer?
Absolutely.
Knead by hand for approximately 10 to 12 minutes.
Can I Make Them the Night Before?
Yes.
Shape the rolls, cover them tightly, and refrigerate overnight.
Allow them to become puffy at room temperature before baking the following day.
Should I Brush the Rolls Before Baking?
You can use egg wash for a shinier, darker top, but it is optional.
Should I Brush Them After Baking?
Yes.
Melted butter creates softer, more flavorful tops.
How Do I Keep Dinner Rolls Warm for Thanksgiving?
Line a bread basket with a clean kitchen towel.
Add the warm rolls and loosely fold the towel over them.
This helps retain warmth without trapping excessive moisture.
Can I Make These for Christmas?
Absolutely.
They are ideal for Thanksgiving, Christmas, Easter, Sunday dinner, or any special meal.
The Perfect Buttery Roll for a Holiday Dinner
Some recipes are worth making from scratch, and homemade dinner rolls are one of them.
There is simply something special about pulling apart a warm roll and seeing that incredibly soft, fluffy interior.
Add butter and it gets even better.
These rolls are intentionally simple in flavor because that is exactly what a great holiday dinner roll should be.
They do not compete with the turkey, stuffing, cranberry sauce, mashed potatoes, gravy, or casseroles.
They make all of those dishes better.
Use them to soak up gravy.
Spread them with cranberry sauce.
Turn them into tiny turkey sandwiches.
Or simply eat one warm from the pan with salted butter.
And because the tangzhong helps keep them soft, you do not have to spend Thanksgiving afternoon worrying about making bread at exactly the right moment.
Prepare them ahead, warm them before dinner, brush them with melted butter, and bring the basket to the table.
Do not be surprised if the rolls end up being one of the first dishes to disappear.
Printable Recipe Card
The Best Homemade Dinner Rolls
Prep Time: 30 minutes
Rise Time: Approximately 2 to 2 1/2 hours
Bake Time: 20 to 25 minutes
Total Time: Approximately 3 to 3 1/2 hours
Yield: 15 rolls
Tangzhong
3 tablespoons all-purpose flour
1/2 cup whole milk
Dinner Roll Dough
All of the prepared tangzhong
3 3/4 cups all-purpose flour, plus additional only if necessary
2 1/4 teaspoons instant yeast
1/4 cup granulated sugar
1 1/2 teaspoons fine salt
1/2 cup whole milk, lukewarm
2 large eggs, room temperature
6 tablespoons unsalted butter, very soft
1 teaspoon pure vanilla extract, optional
For Finishing
3 tablespoons unsalted or salted butter, melted
Flaky sea salt, optional
Instructions
Add 3 tablespoons flour and 1/2 cup whole milk to a small saucepan.
Cook over medium-low heat while whisking constantly until thick and pudding-like, approximately 1 to 2 minutes.
Remove from heat and cool for 5 to 10 minutes.
Add the tangzhong to a large mixing bowl or stand mixer bowl.
Add 3 3/4 cups flour, yeast, sugar, salt, lukewarm milk, eggs, softened butter, and optional vanilla.
Mix until a shaggy dough forms.
Knead with a dough hook for approximately 8 to 10 minutes, or by hand for 10 to 12 minutes, until smooth, elastic, and slightly tacky.
If the dough remains excessively wet after kneading, add additional flour 1 tablespoon at a time.
Transfer to a lightly greased bowl.
Cover and allow to rise for approximately 60 to 90 minutes, or until approximately doubled in size.
Grease a 9 x 13-inch baking dish.
Gently deflate the dough and divide into 15 equal portions.
Shape each portion into a smooth, tight ball.
Arrange the rolls in the baking dish in three rows of five.
Cover and allow to rise for approximately 45 to 75 minutes, until very puffy and touching.
Preheat the oven to 350°F toward the end of the rising time.
Bake for approximately 20 to 25 minutes, until beautifully golden brown.
If necessary, loosely cover with aluminum foil toward the end of baking to prevent excessive browning.
Remove from the oven and immediately brush generously with melted butter.
Add a very light sprinkle of flaky sea salt if desired.
Cool for approximately 10 to 15 minutes and serve warm.
Make-Ahead Instructions
Prepare the dough through shaping.
Arrange the rolls in the baking dish, cover tightly, and refrigerate overnight.
The following day, remove them from the refrigerator and allow them to sit at room temperature until properly risen and puffy, usually approximately 1 to 2 hours depending on room temperature.
Bake as directed.
Notes
Flour: Avoid adding too much. A soft, slightly tacky dough creates softer rolls.
Milk: Whole milk produces the richest texture, although 2 percent can be substituted.
Yeast: Instant yeast is easiest, but active dry yeast can also be used.
Tangzhong: Do not skip it if possible. The cooked flour and milk mixture helps create exceptionally soft rolls.
Butter: Brush the rolls immediately after baking for the softest, most flavorful tops.
Smaller rolls: Divide the dough into 18 pieces and begin checking for doneness slightly earlier.
Storage: Store completely cooled rolls tightly covered at room temperature for a couple of days.
Freezing: Freeze cooled rolls for up to approximately 2 months for best quality.
Reheating: Cover loosely with foil and warm at 300°F for approximately 8 to 10 minutes.
Serving: Serve warm with salted butter alongside turkey, stuffing, mashed potatoes, gravy, cranberry sauce, and your favorite holiday side dishes.
