Before I was born, Dad began the tradition of baking bred on Thanksgiving morning. He developed his whole wheat rolls recipe while in grad school, but that sweet moist bread quickly became every person’s favorite dish on the holiday table.
As I grew, I started following Dad into the kitchen, asking to help measure flour or shape the dough. A year or two later, Dad allowed me to stir and knead the dough—no easy task for a seven-year-old girl’s tiny muscles!
The last two years, Dad named himself the Thanksgiving sous chef and handed me the title of head chef and breadmaker. While he chopped and cooked just as many ingredients and dishes as I did, it meant a lot that he would put me in charge of his recipe.
Although I don’t feel right sharing the official Thanksgiving rolls recipe we’ll make tomorrow morning (it is my dad’s, after all!), I will give you my second favorite. They turn out just as moist, and they disappear just as quickly!