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11 Genius Thanksgiving Bread Recipes You Can Bake Ahead
Struggling to imagine a calm Thanksgiving kitchen? It feels like an impossible dream.
Thanksgiving Bread is a must-have, a comforting staple for every holiday table. But finding time to bake between the turkey and sides adds a layer of stress no one needs.
The secret to fresh-baked holiday bread is a make-ahead strategy. This guide shares 11 genius Thanksgiving bread recipes you can prepare in advance, freeing up your time and oven for the main event.
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Tired of the Last-Minute Thanksgiving Kitchen Panic?
The image is classic: a bustling kitchen, every burner occupied, the oven working overtime, and a timer shrieking every ten minutes. It’s the beautiful chaos of Thanksgiving dinner. But what if you could eliminate one major source of that last-minute stress? Fresh, homemade bread—warm, buttery, and comforting—often feels like a luxury reserved for those with impeccable timing or a second oven. The truth is, you don’t need either.
After years of juggling the turkey, sides, and last-minute rolls, I discovered the secret isn’t a new recipe—it’s a new strategy. The best way to save time is by preparing your bread in advance. You can make dough and refrigerate it for up to two days before baking, or fully bake and freeze rolls weeks ahead. This guide shares 11 kitchen-tested recipes you can bake ahead for a stress-free holiday, ensuring your bread basket is a highlight, not a headache.
11 Genius Thanksgiving Bread Recipes You Can Bake Ahead
Here you’ll find a curated collection of foolproof bread recipes perfect for your Thanksgiving menu ideas. We’ve selected a mix of timeless classics like soft dinner rolls, quick-and-easy options like flaky biscuits, and impressive showstoppers like savory focaccia. Each of these 11 recipes has been chosen for its reliable results and excellent make-ahead potential, ensuring your bread basket is the talk of the table. Find the perfect match for your holiday feast.
1. Classic Parker House Rolls
Pin this classic recipe to your ‘Thanksgiving Menu’ board!
Ingredients Needed:
- All-purpose flour (weighed for accuracy)
- Whole milk, warmed to 110°F
- Active dry yeast
- Granulated sugar
- Unsalted butter, very soft
- Large eggs
- Fine sea salt
- Egg wash (1 egg + 1 tbsp water) for a shiny crust
Step-by-Step Directions:
- Activate Yeast: In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- Mix Dough: Whisk in the soft butter and eggs. Gradually add the flour and salt, mixing until a shaggy dough forms.
- Knead: Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- First Rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled.
- Shape Rolls: Punch down dough. Roll it out to ½-inch thickness. Use a 3-inch round cutter to cut circles. Brush with melted butter, fold each circle in half, and place in a greased baking dish.
- Second Rise: Cover and let the shaped rolls rise for another 45-60 minutes until puffy.
- Bake: Brush with egg wash and bake at 375°F for 15-20 minutes until golden brown. Brush with more melted butter immediately after removing from the oven.
- Make-Ahead Tip: Complete steps 1-4. After the first rise, punch down the dough, cover it tightly, and refrigerate for up to 48 hours. On Thanksgiving, proceed from step 5, allowing a little extra time for the second rise since the dough is cold.
2. Fluffy Southern Buttermilk Biscuits
Save this quick and easy biscuit recipe!
Ingredients Needed:
- All-purpose flour, plus more for dusting
- Baking powder
- Granulated sugar
- Fine sea salt
- Unsalted butter, frozen and grated, or cut into very small cubes
- Full-fat buttermilk, chilled
- Melted butter for brushing
Step-by-Step Directions:
- Combine Dry Ingredients: In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Cut in Butter: Add the frozen grated butter to the flour mixture. Use a pastry blender or your fingertips to quickly cut the butter in until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Add Buttermilk: Pour in the chilled buttermilk and stir with a fork until just combined. Do not overmix.
- Fold for Flakiness: Turn the shaggy dough onto a lightly floured surface. Pat it into a rectangle. Fold it in half like a letter, then pat it out again. Repeat this folding process 3-4 times to create layers.
- Cut Biscuits: Pat the dough to a ¾-inch thickness. Use a 2.5-inch biscuit cutter to cut out rounds, pressing straight down without twisting.
- Bake: Place biscuits on a parchment-lined baking sheet. Brush the tops with melted butter. Bake at 425°F for 12-15 minutes, until tall and golden brown.
- Make-Ahead Tip: Freeze unbaked, cut biscuits on a baking sheet. Once solid, transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding 5-8 minutes to the baking time. No need to thaw!
3. No-Knead Jalapeño Cheddar Skillet Cornbread
Pin this easy, savory cornbread recipe for the holidays!
Ingredients Needed:
- Yellow cornmeal
- All-purpose flour
- Granulated sugar
- Baking powder and baking soda
- Salt
- Buttermilk
- Large eggs, beaten
- Unsalted butter, melted, plus more for skillet
- Shredded sharp cheddar cheese
- Canned whole kernel corn, drained
- Pickled jalapeños, chopped
Step-by-Step Directions:
- Preheat Skillet: Place a 10-inch cast iron skillet in the oven and preheat to 400°F.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk together buttermilk, beaten eggs, and melted butter.
- Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Lumps are okay. Fold in the cheddar cheese, corn, and jalapeños.
- Bake: Carefully remove the hot skillet from the oven. Add a tablespoon of butter and swirl to coat the bottom and sides. Pour the batter into the hot skillet.
- Finish: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly before slicing.
- Make-Ahead Tip: Cornbread is fantastic made a day ahead. Bake as directed, let cool completely, then wrap tightly in plastic wrap and store at room temperature. Reheat slices in a toaster oven or wrapped in foil in a 300°F oven.
4. Unbelievably Soft Potato Dinner Rolls
Save this secret for the softest rolls ever!
Ingredients Needed:
- Russet potato, peeled and cubed
- Reserved potato cooking water, cooled to lukewarm
- Active dry yeast
- All-purpose or bread flour
- Sugar
- Salt
- Unsalted butter, melted
- Large egg
- Melted butter for brushing
Step-by-Step Directions:
- Cook Potato: Boil the potato cubes in water until very tender. Drain, reserving 1 cup of the cooking water. Mash the potato until completely smooth and set aside to cool.
- Activate Yeast: Once the reserved potato water has cooled to 110°F, stir in the yeast and a pinch of sugar. Let stand for 5-10 minutes until foamy.
- Mix Dough: In a large bowl, combine the yeast mixture, mashed potato, melted butter, egg, remaining sugar, and salt. Gradually add the flour, mixing to form a soft, sticky dough.
- Knead & Rise: Knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1.5-2 hours, or until doubled.
- Shape & Second Rise: Divide the dough into 12 equal pieces and shape into smooth balls. Place in a greased 9×13 inch pan. Cover and let rise for another hour until puffy.
- Bake: Bake at 375°F for 20-25 minutes, until golden brown. Brush with melted butter while still hot.
- Make-Ahead Tip: These rolls freeze beautifully after baking. Let them cool completely, then place in a freezer-safe bag. To reheat, wrap in foil and warm in a 325°F oven for 10-15 minutes until heated through.
5. Cheesy Garlic Pull-Apart Bread
Pin this ultimate crowd-pleaser for your next gathering!
Materials Needed:
- 1 large round loaf of sourdough or crusty Italian bread
- Unsalted butter, melted
- Garlic cloves, minced
- Fresh parsley, chopped
- Shredded mozzarella cheese
- Shredded cheddar or Monterey Jack cheese
- Salt and black pepper
Step-by-Step Directions:
- Preheat Oven: Preheat your oven to 350°F.
- Slice Bread: Using a serrated bread knife, slice the loaf on a diagonal in 1-inch intervals, stopping before you cut all the way through the bottom crust. Rotate the loaf 90 degrees and slice again to create a diamond pattern.
- Make Garlic Butter: In a small bowl, combine the melted butter, minced garlic, chopped parsley, salt, and pepper.
- Stuff the Bread: Carefully open the cracks in the bread. Drizzle the garlic butter mixture evenly into all the crevices. Then, stuff the cheese generously into all the same cracks.
- Bake: Wrap the entire loaf in foil. Place on a baking sheet and bake for 20 minutes.
- Melt Cheese: Unwrap the top of the foil and bake for another 10-15 minutes, until the cheese is bubbly and melted and the top is golden brown. Serve immediately.
- Make-Ahead Tip: Assemble the entire loaf up to 8 hours ahead of time. Stuff it with the butter and cheese, then wrap tightly in foil and refrigerate. When ready to bake, add 5-10 minutes to the initial foil-wrapped baking time.
6. Showstopper Pumpkin Brioche Loaf
Save this stunning holiday bread recipe to impress your guests!
Ingredients Needed:
- Bread flour
- Instant yeast
- Brown sugar
- Pumpkin pie spice
- Salt
- Large eggs, at room temperature
- Pumpkin puree
- Unsalted butter, cubed and softened
- Egg wash for topping
Step-by-Step Directions:
- Mix Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, yeast, brown sugar, pumpkin pie spice, and salt.
- Add Wet Ingredients: Add the eggs and pumpkin puree. Mix on low speed until a shaggy dough forms.
- Incorporate Butter: With the mixer on low, add the softened butter one cube at a time, waiting until each is incorporated before adding the next. This will take about 10 minutes.
- Knead: Once all butter is added, increase the speed to medium and knead for another 10-15 minutes, until the dough is smooth, shiny, and pulls away from the sides of the bowl.
- Slow Rise: Cover the dough and refrigerate for at least 8 hours or up to 24 hours for a slow, cold fermentation which develops flavor.
- Shape & Proof: Shape the cold dough into a loaf and place it in a greased 9×5 inch loaf pan. Cover and let it rise at room temperature for 2-3 hours until puffy.
- Bake: Brush with egg wash. Bake at 350°F for 35-45 minutes, or until the internal temperature reaches 190°F. Tent with foil if it browns too quickly.
- Pro-Tip: Brioche dough is very sticky. Trust the process and resist adding too much extra flour. A stand mixer is highly recommended for this recipe.
7. Rustic Rosemary and Sea Salt Focaccia
Pin this easy, elegant focaccia recipe!
Materials Needed:
- Bread flour
- Instant yeast
- Kosher salt
- Lukewarm water
- Extra virgin olive oil, divided
- Fresh rosemary sprigs
- Flaky sea salt for finishing
Step-by-Step Directions:
- Mix Dough: In a large bowl, whisk together flour, yeast, and kosher salt. Add the lukewarm water and 2 tablespoons of olive oil. Mix with a spatula until a very wet, sticky dough forms.
- First Rise: Drizzle another tablespoon of olive oil over the dough. Cover the bowl and let it rise at room temperature for 1.5-2 hours, or until doubled and bubbly.
- Prepare Pan: Pour 2 tablespoons of olive oil into a 9×13 inch baking pan and spread to coat.
- Second Rise: Gently transfer the dough to the prepared pan. Pour a little olive oil on your hands and stretch the dough to mostly fill the pan. Let it rest, covered, for another 30-45 minutes.
- Dimple & Top: Drizzle the remaining olive oil over the dough. Oil your fingertips and press straight down to create deep dimples all over the surface. Sprinkle with fresh rosemary and flaky sea salt.
- Bake: Bake at 425°F for 20-25 minutes until the top is deeply golden brown. Let cool for a few minutes before slicing and serving.
- Make-Ahead Tip: After the first rise (step 2), you can cover the bowl and refrigerate the dough for up to 3 days. The flavor will actually improve! Continue from step 3 when ready to bake.
8. Cranberry Orange Swirl Bread
Save this festive bread idea for your holiday table!
Ingredients Needed:
- For the Dough: All-purpose flour, sugar, instant yeast, salt, milk, butter, egg.
- For the Filling: Dried cranberries, brown sugar, orange zest, cinnamon, melted butter.
- For the Glaze (optional): Powdered sugar, orange juice.
Step-by-Step Directions:
- Make Dough: Prepare a basic sweet yeast dough using the dough ingredients. Knead until smooth and let it go through its first rise (about 1-1.5 hours).
- Prepare Filling: While the dough rises, mix the dried cranberries, brown sugar, orange zest, and cinnamon in a small bowl.
- Shape Loaf: After the first rise, punch down the dough and roll it out into a large rectangle on a lightly floured surface.
- Add Filling: Brush the surface of the rectangle with melted butter, leaving a 1-inch border. Sprinkle the cranberry-orange filling evenly over the butter.
- Roll and Rise: Tightly roll up the dough into a log, starting from a long edge. Pinch the seam to seal. Place the log, seam-side down, in a greased 9×5 inch loaf pan. Cover and let rise for another 45-60 minutes.
- Bake: Bake at 350°F for 30-40 minutes, until golden brown and cooked through.
- Glaze: Once the loaf has cooled slightly, whisk together the powdered sugar and orange juice to create a glaze. Drizzle over the top.
- Make-Ahead Tip: Bake the loaf completely, let it cool, and wrap it tightly. It can be stored at room temperature for a day or frozen for up to a month. Thaw at room temperature before serving.
9. Famous Amish Dinner Rolls
Pin this foolproof recipe for the softest, slightly sweet rolls!
Ingredients Needed:
- Warm water (110°F)
- Active dry yeast
- White granulated sugar
- Salt
- Large egg
- Vegetable oil or melted butter
- All-purpose flour
Step-by-Step Directions:
- Proof Yeast: In the bowl of a stand mixer, combine warm water, yeast, and 1/2 cup of the sugar. Let it sit for 5-10 minutes until it’s frothy.
- Mix Dough: Add the remaining sugar, salt, egg, and oil to the yeast mixture. Stir to combine. Gradually add the flour, mixing with a dough hook on low speed until a soft dough forms.
- Knead: Increase speed to medium and knead for 5-7 minutes until the dough is smooth and elastic.
- First Rise: Place the dough in an oiled bowl, cover, and let it rise in a warm spot for about 1 hour, or until doubled in size.
- Shape & Second Rise: Punch down the dough. Divide into 15-18 equal pieces and shape each into a smooth ball. Arrange them in a greased 9×13 inch baking pan. Cover and let them rise again for another 30-60 minutes until puffy.
- Bake: Bake in a preheated 350°F oven for 20-25 minutes, until light golden brown. Brush with melted butter, if desired, upon removing from the oven.
- Make-Ahead Tip: Follow the recipe through shaping the rolls (step 5). Instead of the second rise, cover the pan tightly with plastic wrap and refrigerate for up to 24 hours. Let the pan sit at room temperature for 1-2 hours before baking to allow the rolls to complete their rise.
10. Savory Sweet Potato Biscuits with Sage
Save this unique and savory biscuit idea for your fall menu!
Ingredients Needed:
- All-purpose flour
- Brown sugar
- Baking powder and baking soda
- Salt and black pepper
- Fresh sage, finely chopped
- Cold unsalted butter, cubed
- Cooked and mashed sweet potato, cooled
- Cold buttermilk
Step-by-Step Directions:
- Combine Dry: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, pepper, and chopped sage.
- Cut in Butter: Add the cold butter cubes and use a pastry blender to cut them in until the mixture looks like coarse meal.
- Add Wet Ingredients: In a separate bowl, stir together the mashed sweet potato and cold buttermilk. Pour this mixture into the dry ingredients.
- Mix Gently: Stir with a fork just until a soft dough comes together. Be careful not to overmix.
- Shape and Cut: Turn dough onto a floured surface and gently pat to a 1-inch thickness. Use a 2.5-inch biscuit cutter to cut out rounds.
- Bake: Place on a parchment-lined baking sheet and bake at 400°F for 15-18 minutes, until puffed and golden.
- Lesson Learned: Make sure your mashed sweet potato is completely cool. If it’s warm, it will melt the butter, resulting in tough, flat biscuits instead of light, tender ones.
11. Easiest No-Knead Crusty Bread
Pin this shockingly easy artisan bread recipe!
Materials Needed:
- All-purpose or bread flour
- Instant yeast
- Kosher salt
- Lukewarm water
- A heavy-bottomed pot with a lid, such as a Dutch oven
Step-by-Step Directions:
- Mix: In a large bowl, whisk together flour, yeast, and salt. Pour in the water and stir with a spatula until a sticky, shaggy dough forms. That’s it. No kneading.
- Long Rise: Cover the bowl with plastic wrap and let it sit at room temperature for 12-18 hours. The dough will become bubbly and more than double in size.
- Shape: Lightly flour a work surface and scrape the dough out of the bowl. It will be sticky. Fold it over on itself once or twice and roughly shape it into a ball.
- Rest: Place the dough on a piece of parchment paper and let it rest for 30 minutes.
- Preheat Dutch Oven: While the dough rests, place your Dutch oven with the lid on in the oven and preheat to 450°F. The pot must be screaming hot.
- Bake: Carefully remove the hot pot from the oven. Use the parchment paper as a sling to lower your dough into the pot. Cover with the lid and bake for 30 minutes.
- Brown Crust: Remove the lid and bake for another 15-20 minutes, until the crust is a deep, golden brown. Let cool completely on a wire rack before slicing.
- Make-Ahead Tip: The magic of this recipe is the long, slow rise. You can mix the dough the night before Thanksgiving and bake it fresh in the morning with less than 5 minutes of active work.
Key Takeaways: Your Quick Guide to Make-Ahead Thanksgiving Bread
- Yeast Doughs (Rolls, Brioche): The best strategy is a cold rise. Make the dough 1-2 days ahead, complete the first rise, then punch it down and refrigerate. Shape and bake on Thanksgiving Day for fresh-from-the-oven perfection.
- Quick Breads (Biscuits): Freeze them unbaked. Shape the biscuits, freeze them solid on a tray, then store them in a freezer bag. Bake directly from frozen, adding a few extra minutes to the bake time.
- Loaf Breads (Cornbread, Crusty Loaf): Bake them completely. Most loaf-style breads are excellent when baked 1-2 days in advance. Store them well-wrapped at room temperature and gently reheat before serving.
- The Golden Rule: Always allow extra time on baking day for refrigerated dough to warm up or for frozen items to bake through.
People Also Ask About Thanksgiving Bread Recipes
Can I really make Thanksgiving rolls ahead of time?
Yes, you have two excellent options. For fresh-baked rolls, prepare your dough through the first rise, then refrigerate it for up to 48 hours. On Thanksgiving, simply shape, rise a second time, and bake. Alternatively, you can fully bake the rolls weeks in advance, freeze them, and reheat them in a foil-wrapped packet in the oven.
My dough didn’t rise, what went wrong?
The most common culprit is the yeast. Your liquid may have been too hot (over 120°F kills yeast) or your yeast may have been expired. Always check the expiration date and use a thermometer to ensure your water or milk is lukewarm (105-115°F) before adding the yeast. A cold kitchen can also slow the rise significantly.
How do I get my biscuits to be light and flaky, not hard?
The secret is cold ingredients and minimal handling. Use frozen, grated butter or very cold, cubed butter. Work it into the flour quickly so it doesn’t melt. Mix the dough only until it just comes together—overworking it develops gluten and makes biscuits tough. Finally, press the biscuit cutter straight down without twisting to ensure a high rise.
How many rolls should I plan for per person for Thanksgiving?
A good rule of thumb is to plan for 1.5 to 2 rolls per person. While some guests may only have one, others will certainly want a second to soak up gravy or enjoy with butter. It’s always better to have a few leftovers for turkey sandwiches the next day than to run out during dinner.
Final Thoughts
This year, you can fill your home with the incredible aroma of fresh-baked bread without the last-minute frenzy. We hope you’ve found the perfect recipe to grace your table and create new memories. Which bread will you be baking for your Thanksgiving feast? Let us know in the comments below
Last update on 2025-11-12 at 12:18 / Affiliate links / Images from Amazon Product Advertising API
