The finishing touch for any Thanksgiving feast is warm homemade rolls on the table.

Far too often, though, it’s the last straw for the harried cook.  Who has time to wait for rolls to rise when you’re up to your elbows in turkey, pies, salads and vegetables?

Jeff Hertzberg and Zoe Francois have the solution: make your dough ahead, stash it in the fridge, and bake it off with only half an hour resting time before it goes in the oven.  You even can take it a step further and partially bake the rolls until they’re almost done. Then pop them back into the oven to brown while the turkey is resting before it’s carved. Continue reading Thanksgiving sides — Part Three →