Thanksgiving Stuffing Rolls

Imagine dinner roll dough tossed in Thanksgiving stuffing and baked to a light golden soft roll. Plus, these stuffing rolls are the perfect vehicle for leftover turkey sandwiches. 

Imagine if soft and fluffy pull-apart dinner rolls met traditional Thanksgiving stuffing, fell in love, and got married. The results might just be these rolls. 

For me, the best part of Thanksgiving dinner, other than the leftovers, is the stuffing, followed by the warm dinner rolls. This recipe is a great way to enjoy both of these comfort foods in a soft, buttery roll. 

These rolls are a wonderful addition to Thanksgiving dinner. They are also fabulous for sandwiches, with soups, or on their own warm with lots of melty butter. They are amazing dipped into turkey gravy. 

Ingredients:

For the rolls, you will need all purpose flour, instant yeast, granulated sugar, salt, butter, water, and milk. To enhance the stuffing flavor, add some celery seed and poultry seasoning. 

Secret ingredients include buttermilk powder and potato flour. Both of these ingredients help create a tender and soft bread. If you don't have potato flour, you can substitute potato flakes (readily available for making instant mashed potatoes). Just be sure to use a scale to measure because they can vary from brand to brand. 

For the stuffing mixture, you will need lots of butter, fresh onion, celery, garlic, fresh sage, fresh parsley, a little bit of olive oil, and salt and pepper. 

To Make Stuffing Rolls:

First, make the dough for the rolls. Combine all of the ingredients in the bowl of a stand mixer and knead for about seven minutes, until smooth, and then let the dough rise until doubled. 

While the dough is rising, prepare the stuffing mixture. Finely chop the onions, celery, garlic, and sage in a food processor or by hand and then sauté the mixture, along with some ground thyme, in butter until softened. Add the parsley and some salt and pepper and then let cool. 

When the dough has risen, divide it into 12 pieces, form them into balls, and toss them in the stuffing mixture, coating them all over. Let them rise again in cake pans and bake. 

I baked these rolls in two eight-inch cake pans. In the same pans, you could divide the dough into 16 pieces or 24 pieces for smaller rolls. 

For monkey bread, you could also divide the dough into little balls and pile them into a casserole dish after tossing them with the stuffing  mixture. 

Make-Ahead Tips:

There are options for making and assembling these rolls in advance before baking, including refrigerating and/or freezing. 

You can assemble the rolls and, after shaping, place the pans in the refrigerator overnight and bake the rolls the next day. 

Alternatively, you can freeze the dough after assembling. Up to a week later, thaw in the refrigerator and then let rise before baking. 

More Thanksgiving and Thanksgiving Leftover Recipes:

Thanksgiving Leftover Mashed Potato and Stuffing Pancakes

Sourdough Cornbread Rolls with Sage

Slow Cooker Classic Bread Stuffing

Make-Ahead Turkey Gravy

Leftover Turkey and Gravy Pot Pie

Pumpkin Martini

Welcome to Bread Bakers! This month, our theme is Thanksgiving bread .

• Crispy Sage and Garlic Parmesan Rolls by A Messy Kitchen
• Easy Sourdough Sweet Potato Dinner Rolls by Zesty South Indian Kitchen
• Sourdough Cloverloaf Rolls by A day in the Life on the Farm
• Thanksgiving Stuffing Rolls by Karen’s Kitchen stories
• Sweet Sourdough Pumpkin Buns by Food Lust People Love

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. We take turns hosting each month and choosing the theme/ingredient.

Thanksgiving Stuffing Rolls

Yield: 12 Rolls

Author: Karen's Kitchen Stories

Prep time: 30 MinCook time: 45 MinInactive time: 3 HourTotal time: 4 H & 15 M

Imagine dinner roll dough tossed in Thanksgiving stuffing and baked to a light golden. Plus, these stuffing rolls are the perfect vehicle for leftover turkey sandwiches.

Ingredients

For the Rolls

• 420 grams (3 1/2 cups) all purpose flour
• 2 teaspoons instant yeast
• 23 grams potato flour (2 tablespoons) or potato flakes (1/4 cup)
• 21 grams (3 tablespoons) buttermilk powder
• 25 grams (2 tablespoons) granulated sugar
• 9 grams (1 1/2 teaspoons) salt
• 57 grams (4 tablespoons) unsalted butter, softened, plus more for greasing the pans
• 152 grams (2/3 cup) lukewarm water
• 113 grams (1/2 cup) lukewarm milk
• 1 teaspoon poultry seasoning
• 1/2 teaspoon celery seed
• 2 tablespoons melted butter, for brushing the baked rolls

For the Stuffing Mixture

• 1 small onion, roughly chopped
• 2 large celery stalks, leaves included, roughly chopped
• 4 garlic cloves, peeled
• 1/4 cup (7 grams) fresh sage leaves
• 1/8 teaspoon ground thyme
• 4 tablespoons salted butter, divided
• 1/4 cup (7 grams) fresh parsley leaves, minced
• Salt and pepper to taste
• 2 tablespoons extra virgin olive oil

Instructions

1. Combine the dough ingredients in the bowl of of a stand mixer and knead with the dough hook until smooth, about 7 minutes.
2. Form the dough into an oiled dough rising bucket, cover, and let rise until doubled, about 60 to 90 minutes.
3. While the dough is rising, prepare the stuffing mixture. In the bowl of a food processor, combine the onions, celery, sage, garlic, and ground thyme. Pulse until finely chopped.
4. Melt 2 tablespoons of the butter in a sauté pan. Add the mixture from the food processor and cook over low heat until tender and transparent, about 10 minutes. Add the parsley, salt, and pepper and stir. Set aside to cool in a large bowl.
5. Butter two 8 inch cake pans.
6. When the dough is ready, form it into 12 balls and toss them in the stuffing mixture in the bowl. Arrange the balls in the pans, six per pan. Cover with plastic wrap to let rise until doubled, 60 to 90 minutes.
7. Heat the oven to 350 degrees F.
8. When the rolls have doubled, brush them with the olive oil and bake for about 30 minutes, until they reach an internal temperature of 190 degrees F.
9. Remove from the oven and brush with 2 tablespoons of melted butter.
10. Cool on a wire rack. Serve warm.

Nutrition Facts

Calories

272

Fat (grams)

13 g

Sat. Fat (grams)

7 g

Carbs (grams)

34 g

Fiber (grams)

2 g

Net carbs

32 g

Sugar (grams)

4 g

Protein (grams)

6 g

Cholesterol (grams)

28 mg

https://www.karenskitchenstories.com/2023/11/thanksgiving-stuffing-rolls.html

Karen's Kitchen Stories

rolls, Thanksgiving

Bread

American

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