Oh my goodness - these are grand! Buttery little bundles of dough are tucked into muffin pans and bake up into a tender roll, reminiscent of a French croissant in taste but with the velvety crumb of a traditional rich, white bread roll. These are supposed to be side rolls but at Thanksgiving, they are the main event. Put the Pillsbury tube away and give the Dough Boy a much needed rest. One of my very best recipes - and don't just make them at Thanksgiving; these are a once-a-week thing. (I also make them with King Arthur Flour White Wholewheat flour)
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Hi there, fellow home and pro baker and fan of great recipes….