These rolls from the The Bread Lover's Bread Machine Cookbook are deceptively easy to make and great par-baked and frozen. We make these for Thanksgiving - they're one thing we can check off our list a few weeks in advance.

Dough Recipe

• 1 cup plus 1 Tbsp milk
• 3 Tbsp honey
• 2 large eggs
• 6 Tbsp unsalted butter, cut into pieces
• 4 1/4 cups all purpose flour
• 1 1/2 tsp salt
• 2 tsp SAF yeast (or 2 1/2 tsp bread machine yeast)
• Melted butter for brushing

Place all of the ingredients in the bread machine pan in the order recommended for your bread machine. Set for the dough cycle.

When the dough cycle is complete, turn the dough out onto a floured surface. Divide the dough into 3 roughly equal pieces.

Use each piece to make one type of roll (see below)

Forming the Rolls

For round dinner rolls - makes approximately 12

• Divide into approximately 12 equal pieces.
• Roll each piece into a golf ball shape.
• Place rolls into baking pan, just barely touching each other.
• Cover with plastic wrap and let rise at room temperature for 45 minutes, or until doubled in size.

For "butterhorn" rolls (look like croissants) - makes approximately 16

• Roll dough into a 14" circle.
• Brush with melted butter.
• With a pastry wheel, cut circle into 16 equal wedges.
• Beginning at the wide end, firmly roll each wedge up toward the point.
• Place, point side down, approximately 2" apart, on a baking sheet lined with parchment paper.
• Curve the ends inward.
• After forming the rolls, let rise for 45 minutes.

For "fan" rolls - makes approximately 6 large + 12 small (or 12 large)

• Grease the cups of one standard muffin tin and one mini muffin tin.
• Roll the dough into a rectangle approximately 18" x 14", 1/8 to 1/4" thick.
• Brush the surface with melted butter.
• Cut the rectangle lengthwise into 6 equal strips.
• Stack the strips on top of each other to form a layered pile.
• With a sharp knife, cut in half.
• Cut first half into 6 equal portions. Place each portion into a regular-sized muffin cup with the cut edges facing up and down (they will fan open as they bake).
• Cut second half into 12 equal portions. Place each portion into a mini-sized muffin cup with the cut edges facing up (they will fan open as they bake).
• (Alternatively, to make 12 large rolls, cut each half into 6 equal portions and place each into a regular-sized muffin cup.)
• After forming the rolls, let rise for 45 minutes.

For "snail" rolls - makes approximately 16 small or 8 large

• Divide the dough into X number of equal portions, where X is the number of rolls you want. (You can make as many snails as you want, depending on how large you want them to be. I recommend no less than 8 and no more than 16 for this amount of dough.)
• Roll each portion into a rope approximately 1/2" in diameter.
• Wind the dough rope around itself to form a loose spiral. Tuck the tip firmly under.
• After forming all the rolls, let rise for 45 minutes.

Baking Options

To bake and eat then and there:

• Preheat the oven to 375º
• Bake 15-20 minutes

To par-bake and store:

• Preheat oven to 300º
• Bake until rolls are fully baked, but not browned, approximately 15-20 minutes
• Remove from pan and cool completely on a rack
• Place the rolls in a heavy-duty plastic bag and freeze

When ready to eat par-baked rolls:

• Defrost completely
• Preheat oven to 375º
• Bake rolls until golden brown, 10-15 minutes

Serve with a pat of butter and your favorite turkey dinner!