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{Thanksgiving Recipe} Turkey Shaped Rolls

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Turkey Rolls

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Back when I was living away from family in Texas, it was always my job to make the Thanksgiving rolls! I have the best roll recipe and I loved making them. Now that we have Thanksgiving with family I’m the designated pie maker (well, I am one of five designated pie makers). I miss my roll days, especially since I recently came across such a cute way to shape Thanksgiving rolls! So, I’ll pass along my tried and true roll recipe, but really you can make these  turkey shaped rolls with any recipe. Simply use cloves for the eyes and do your best to shape the turkey body and feet. So simple!

Thanks for the idea Nurturing Notes!


My roll recipe comes from The Better Homes and Gardens Cookbook (the only cookbook I had as a newlywed). I haven’t made many of the recipes from the book, but I have made a lot of the bread recipes and I always get rave reviews at the dinner table!

Now, if you are like I was and are kind of afraid of making bread, do not fear! Bread recipes seem daunting but really, they are not so hard. Just try it!

{Thanksgiving Recipe} Turkey Shaped Rolls
Recipe Type: Bread
Author: Better Homes and Gardens Cookbook
Prep time: 45 mins
Cook time: 15 mins
Total time: 1 hour
This is the roll recipe that convinced me I could actually make bread!
  • 3 1/4 – 3 3/4 cups all purpose flour
  • 1 package active dry yeast
  • 1 cup milk
  • 1/4 cup sugar
  • 1/3 cup butter, margarine, or shortening (please do yourself a favor and use butter!)
  • 1 beaten egg
  1. Stir together 1 1/4 cups of the flour and the yeast. In a medium saucepan heat and stir milk, sugar, butter and 3/4 teaspoon salt just until warm (120-130 dgs) and the butter mostly melts. Add to flour mixture along with the beaten egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much remaining flour as you can.
  2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape dough into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place until double.
  3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease your baking sheets
  4. For dinner rolls, shape the dough into 24 balls. Place ball sin prepared baking pan. Cover and let rise in a warm place until nearly double in size.
  5. Bake in a 375 dg oven for 15-18 minutes or until rolls sound hollow when lightly tapped. Immediately remove from pan and cool on wire racks.

I like to brush my rolls lightly with butter as soon as they come out of the oven. If you prefer a harder crust on your roll, brush them lightly with beaten egg before baking.

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