yeast, please wednesday! Thanksgiving is right around the corner, and this week we’re making two different kinds of rolls using the same soft, fluffy yeast dough! First up are my buttery pull-apart dinner rolls, just like my sourdough version that so many of you have been asking me to make with yeast! Then we’re making my family’s cinnamon sugar rolls! I’ve been making these for Thanksgiving for years, and they’re always a favorite. They’re not your traditional cinnamon rolls. They’re soft, buttery, rolled like little crescents, and covered in cinnamon sugar! Both recipes are below, and each makes 12 rolls, so you can make whichever one you want or both! Soft Pull-Apart Yeast Dinner Rolls Makes 12 large rolls Ingredients 350 g warm whole milk (about 1½ cups) 10 g instant yeast (about 1 Tbsp) 55 g granulated sugar (¼ cup) 22 g honey (1 Tbsp) 1 large egg + 1 egg yolk 15 g nonfat dry milk powder (2 Tbsp) 600–620 g all-purpose flour (about 5 cups) 10 g fine sea salt (about 1¾ tsp) 73 g softened unsalted butter (5 Tbsp) Melted salted butter for brushing Instructions 1. Combine warm milk, yeast, sugar, honey, and eggs. 2. Add 600 g flour, milk powder, and salt. Mix until a shaggy dough forms. 3. Rest for 10 minutes, then add softened butter. Knead for 8–10 minutes until smooth and elastic. Add more flour only if needed. 4. Place in a lightly greased bowl, cover, and let rise until doubled, approximately 60-90 minutes. 5. Divide into 12 pieces, approximately 100 g each. Shape into smooth balls and arrange in a greased baking dish. 6. Cover and let rise until noticeably puffy, approximately 30–60 minutes. 7. Bake at 350°F for approximately 25–30 minutes, until golden and the centers reach 190-195°F. 8. Brush generously with melted salted butter immediately after baking. Family Cinnamon Rolls (Cinnamon Sugar Crescents) Makes 12 rolls Dough Ingredients 350 g warm whole milk (about 1½ cups) 10 g instant yeast (about 1 Tbsp) 55 g granulated sugar (¼ cup) 22 g honey (1 Tbsp) 1 large egg + 1 egg yolk 15 g nonfat dry milk powder (2 Tbsp) 600–620 g all-purpose flour (about 5 cups) 10 g fine sea salt (about 1¾ tsp) 73 g softened unsalted butter (5 Tbsp) Cinnamon Sugar Filling & Coating 85 g very soft, almost melted butter (6 Tbsp) 150 g granulated sugar (¾ cup) 4 tsp ground cinnamon Instructions 1. Combine warm milk, yeast, sugar, honey, and eggs. 2. Add 600 g flour, milk powder, and salt. Mix until a shaggy dough forms. 3. Rest for 10 minutes, then add softened butter. Knead for 8–10 minutes until smooth and elastic. 4. Place in a lightly greased bowl, cover, and let rise until doubled, approximately 60–90 minutes. 5. Divide dough into two equal portions. Roll each into a circle approximately 12 inches across. 6. Mix cinnamon and sugar together, reserving some for the outside. 7. Spread the dough with very soft, almost melted butter, then sprinkle generously with cinnamon sugar. 8. Cut each circle into 6 triangles, like pizza slices. 9. Starting at the wide end, tuck the corners inward slightly and roll toward the pointed end. 10. Roll each crescent in the remaining cinnamon sugar and place on a parchment-lined baking sheet. 11. Cover and let rise until puffy, approximately 30-60 minutes. 12. Bake at 350°F for approximately 18-22 minutes, until golden brown. Make-Ahead Thanksgiving Tip Want fresh homemade rolls without spending Thanksgiving morning making dough? Prepare your dough the day before, let it complete the first rise, and shape your rolls. Cover tightly and refrigerate overnight before the second rise. On Thanksgiving, take them out and let them finish proofing until nice and puffy, usually 1–3 hours, then bake! For the cinnamon rolls, save the outside cinnamon sugar coating until just before baking if you’re making them ahead. #yeastplease #thanksgivingrolls #dinnerrolls #breadtok #homemadebread - @hellofalife_55