beach sceneMany of you are no doubt into the countdown for Thanksgiving this week, with a crowd of folks coming for the feast. Here is a recipe from Canada that really makes white dinner rolls for a crowd, 3½ to 4 dozen in fact. But before we get to that, we have some exciting news from King Arthur Flour: They have a whole raft of great things for you. Most urgently, they have a free shipping day, on Thanksgiving itself! See the link below to access this great promotion. Next up is a gingerbread house decorating contest, beginning Nov. 28 and ending on Dec. 31. All kinds of goodies are being given away as prizes. Thirdly, they have a Holiday Sweepstakes, with a chance to win a $1000 KAF shopping spree, or one of five gift cards valued at a $100. Finally, I was reminded to mention that their Baking Hotline is open for business (like it is all the time), for any holiday baking questions you may have. Please see all the links and info for these great items at the bottom of this blog.

Now back to the dinner rolls. I made this one year, and had dinner rolls for an army. Or, if you have 26 coming for Turkey Day. Seriously. If you are the least bit squeamish about large batch baking, feel free to halve the recipe. I know I will next time. We had dinner rolls for supper every night for nights, about half went in the freezer, well, you get the idea. It’s called Down Drury Lane White Rolls, from a steakhouse of the same name. I’ve taken their basic recipe, but added some dry milk to it for tenderness. I think it really helps. You can use baker’s dry milk, available from KAF, or ordinary dry milk.

2 tsp sugar

1/2 cup lukewarm water

11/2 tbsp dry yeast



3 cups hot water



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