We all know that on Thanksgiving Day, every minute in the kitchen counts. There are turkeys to baste, casseroles to bake, and pies to perfect. With a dozen dishes to prepare, even our editors—many of whom are talented cooks and food connoisseurs—aren’t afraid to admit they take a shortcut or two. We pride ourselves on making dishes from scratch, but there’s one staple where we allow ourselves a little help from the store: rolls.
Greg DuPree, Food Stylist: Micah Morton, Prop Stylist: Kathleen Varner
Why Southern Living Editors Love Store-Bought Rolls
Time-Saver in a Pinch
With so many dishes vying for attention, the last thing our editors have time for is waiting around for dough to rise. “I am absolutely not worrying about yeast on Thanksgiving,” says Senior Digital Food Editor Kimberly Holland. Store-bought rolls free up valuable time, letting us focus on the show-stopping dishes instead.
Consistent Quality
You know exactly what you’re getting when you buy store-bought rolls, and that reliability on Thanksgiving Day is priceless. Senior Editorial Producer Ivy Odom swears by Sister Schubert’s bread rolls, which you can find in your grocer’s freezer section. Meanwhile, our Senior Travel and Culture Editor Tara Massouleh McCay says she “always gets a baker’s dozen from Golden Corral with honey butter.”
They Pair Well with Everything
The best part about store-bought rolls is that you can easily upgrade them (and once you do, they taste just as good as homemade). Brush them with melted garlic butter and sprinkle with fresh herbs like rosemary or thyme. Or top them with shredded cheese and pop them back in the oven for a few minutes for an irresistibly cheesy bite. You can even drizzle honey butter over the top to give them a sweet, golden glaze that pairs perfectly with Thanksgiving ham or turkey.
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Other Shortcuts Southern Living Editors Take
Cranberry Sauce
It’s no secret many of our editors (and readers) prefer canned cranberry sauce. “I am not ashamed to admit that I and my family prefer the canned cranberry sauce. If it doesn’t haven’t ridges from the can, we aren’t interested,” says Senior Digital Editor Rebecca Baer.
Dressing
“My family always does two dressings: one oyster dressing and one sausage sage dressing,” says Assistant Digital Food Editor Catherine Jessee. “I love to cheat and use boxed Stove Top dressing for the sausage sage one.”
Pie Crust
Even dedicated bakers occasionally reach for store-bought help. “I usually make my own pie crust a day or two ahead of time, but when I’m in a bind, I’ve definitely cheated and used store-bought pie crust for my apple pie,” says Associate Editor Cameron Beall.
Candied Pecans
“We never candy our own pecans for the salad,” says Senior Home and Features Editor Betsy Cribb Watson. “It’s always Kirkland’s praline pecans from Costco and they’re delicious.”