The turkey, the stuffing, the gravy, the mashed potatoes, the sweet potatoes, the bacon-Brussels sprouts medley, the corn, the salad, the cranberry sauce … A bountiful table, for sure. But no Thanksgiving dinner is complete without fresh dinner rolls. Because what else will you use to sop up all the juices and sauces and gravies that don’t make it onto your fork?
So we created these buttery, tender seed rolls that are pull-apart delicious. They are a cross between an Italian scali bread — a light, tender bread crusted in sesame seeds — and a Portuguese sweet roll. The result is a soft, pillowy roll with a light crumb, all perfect for wiping your plate clean. The lightly sweet flavor is the perfect complement to the many savory staples Thanksgiving offers.
SWEET SESAME DINNER ROLLS
Start to finish: 3 hours
Servings: 16
4 1/2 cups (1 pound 3 ounces) all-purpose flour
1/4 cup (1 1/2 ounces) potato flour (also sold as potato starch)
1 tablespoon instant yeast
1/2 cup orange juice, room temperature
1/2 cup water, slightly warmed
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 cup (3 1/2 ounces) packed brown sugar
1 1/2 teaspoons kosher salt
3 eggs, divided
1/2 cup toasted sesame seeds, divided
Coarse sea salt
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