Ultimate Thanksgiving Prep: Buttery Rolls and Perfect Pie Crusts
Join me this Saturday as we dive into Thanksgiving preparations, ensuring your holiday is as stress-free as possible. We start by making soft, buttery rolls that can be frozen and baked fresh on Thanksgiving morning. I'll guide you through each step, from mixing the dough to kneading and prepping for freezing. Next, we tackle sourdough starter-based dough and some quick pie dough recipes, including a cream cheese variation. By prepping these essentials ahead, you'll save time and hassle on the big day. . Happy baking!
00:00 Introduction and Thanksgiving Baking Plans
00:21 Making Soft, Buttery Rolls
01:56 Kneading and Preparing the Dough
04:21 Starting the Sourdough
07:50 Preparing Pie Dough
12:59 Rolling and Shaping Pie Crusts
21:01 Final Preparations and Tips
🍞 RECIPE 1: Soft Buttery Yeast Rolls (Freezer-Friendly)
Ingredients
2 cups warm water
2 packets dry yeast (instant or active)
⅔ cup sugar
5–6 cups all-purpose flour
¼ cup melted and cooled butter
1½ teaspoons salt
Olive oil spray (or 1 tsp oil)
Instructions
1. Activate the Dough
In a large bowl, add:
2 cups warm water
2 packets of yeast
⅔ cup sugar
Whisk lightly or use a Danish dough whisk.
2. Add Flour & Butter
Add 5 cups flour to the bowl.
Add ¼ cup melted + cooled butter.
Add 1½ teaspoons salt.
Mix with your hand or whisk until dough begins to come together.
Add up to ½–1 cup more flour if needed — dough should be soft and slightly tacky but not sticky.
3. Knead
Turn dough onto a work surface.
Knead 1–2 minutes (push away, pull back, fold).
Add a sprinkle of bench flour if needed.
Knead until smooth.
4. First Rest
Place dough back into the bowl, spritz lightly with olive oil.
Cover and rest 20 minutes.
5. Second Knead
Knead again briefly on the board, 30–60 seconds.
Return to the bowl and let rise until doubled (about 45–60 minutes depending on room temp).
6. Shape Rolls
Divide into 12–15 pieces.
Shape into rolls (tuck edges underneath to form tight balls).
Dip each roll into melted butter.
Place on a baking sheet.
7. Freeze
Freeze rolls on the sheet until solid.
Transfer to a zip bag.
Freeze up to 3 months.
8. Bake (Thanksgiving Morning)
Place frozen rolls on a buttered pan.
Let rise until puffy (1–2 hours).
Bake at 350°F for 20–25 minutes or until golden.
🍞 RECIPE 2: Sourdough Dinner Rolls (65% Hydration)
(No eggs, no sugar — beautiful soft sourdough flavor)
Ingredients
300g water
100g active, bubbly sourdough starter
500g all-purpose flour
15g salt
Instructions
1. Mix Dough
In a bowl, combine:
300g water
100g active sourdough starter
Add:
500g flour
15g salt (about 2 tsp)
Mix with your hand or gloved hand until a shaggy dough forms.
2. Rest & Develop Gluten
Cover and rest 15 minutes.
Turn out onto lightly floured board.
Knead gently OR use a light slap-and-fold for 30–60 seconds.
3. Repeat Once More
Rest another 15 minutes, then do one more slap-and-fold session.
4. Bulk Ferment
Place dough in clean bowl, cover.
Let rise at room temperature until doubled (2–5 hours depending on temperature).
5. Shape & Freeze
Divide into rolls.
Tuck edges to form tight balls.
Let rise slightly (20–30 minutes).
Freeze on a sheet tray, then bag.
6. Bake From Frozen
Rise 2–3 hours until soft and puffy.
Bake at 400°F for 18–20 minutes.
🥧 RECIPE 3: Foolproof Butter-Egg Pie Dough (Your Signature Pie Crust)
(Makes 2–3 crusts depending on pan size)
Ingredients
3 cups all-purpose flour
Big pinch of salt
2½ sticks (20 Tbsp) cold butter
2 eggs
2 egg yolks
Instructions
1. Prepare Dry Mix
In a large bowl, combine
3 cups flour
pinch of salt
2. Cut in Butter
Add 2½ sticks cold butter, cut into small chunks.
Using hands/gloves, break butter into the flour until it resembles coarse crumbs.
3. Add Eggs
Add:
2 whole eggs
2 egg yolks
Mix with hands until dough comes together into a soft, pliable mass.
Divide into 2 or 3 balls.
4. Roll Out
Place dough ball between two large sheets of plastic wrap.
Roll from center out, rotating the rolling pin to keep a round shape.
5. Transfer to Pie Pan
Remove top plastic sheet.
Invert dough into pie pan using the plastic to help lift.
Peel off plastic.
Trim or fold edges under; flute or crimp as desired.
Dock the bottom with a fork.
6. Freeze
Freeze shell(s) until needed.
Fill with pie filling the day before Thanksgiving and bake fresh.
🥧 2nd Pie Crust Option Mentioned: Cream Cheese Pie Dough
You referenced it briefly—here is the likely formula based on your method:
Ingredients
2 cups all-purpose flour
1 cup (2 sticks) butter, softened
8 oz cream cheese
Pinch of salt
Mix, roll the same way as above.
No eggs. Rich, tender, perfect for hand pies or custards.