For Thanksgiving I made some deliciousness. Hot buttery rolls that are light and fluffy. Perfection in carb form. They are made from the same dough I use to make cinnamon buns. I get three pans of rolls(6-8 rolls per pan), plenty for a few dinners and they freeze really well.
2 cups milk
1 cup butter
1/2 cup sugar
1 package yeast
5 cups flour
1/2 teaspoon baking powder
1/2 Tablespoon salt
Melt the remaining butter and dip each dough ball in butter and then arrange in a pan. If you would like to save the rolls for later, tightly cover with plastic wrap and freeze. If you are ready to bake, allow the rolls to rise in the pan until doubled in size.
When ready to bake the frozen rolls, take the rolls out of the freezer and allow to defrost overnight in the fridge. Unwrap the rolls and allow to rise on the countertop until doubled in size, about 45 minutes. You could also turn the oven on for about 5 minutes, then turn it off and stash the unwrapped rolls in the warm oven to thaw and rise.
Preheat the oven to 425°.
Before you put the rolls in the oven, make a little foil hat to cover the rolls in case they might burn. Leave the foil off to begin with but keep an eye on the roll tops, if they are getting too brown, pop the foil on top for the remaining cooking time.