Thanksgiving isn't Thanksgiving without the rolls. I love to soak up all that tasty gravy with a fantastic roll.



1 package active dry yeast (about 1 tbsp.), 3 tablespoons sugar, 1 teaspoon table salt
1 tablespoon dried parsley, 1 tablespoon dried rosemary, 1 tablespoon garlic powder, 2 tablespoons melted butter,  large egg plus 1 tbsp. lightly beaten egg, divided , 1 cup half-and-half, 3 1/2 to 3 3/4 cups all-purpose flour, About 1 tbsp. coarse salt


In a large bowl, sprinkle yeast over 1/4 cup cool (70°) water. Let stand until dissolved, 5 minutes. Stir in sugar, table salt, herbs, butter, whole egg, and milk; add 3 1/4 cups flour and stir to moisten. Knead dough on a lightly floured board until elastic and not sticky, 15 minutes; add flour as needed to prevent sticking. Shape into 12 equal balls; place in a well-buttered 9- by 13-in. pan.  Let dough rise in a warm place until doubled, 45 to 60 minutes. Meanwhile, preheat oven to 350°. Brush rolls with beaten egg and sprinkle with coarse salt. Bake until deep golden, 25 to 30 minutes.

****Make ahead: Prepare through step 2; immediately wrap airtight (do not let rise) and chill up to 1 day. When you're ready start with step 3.

I had a little help with this recipe, a friend, Rachel, recommended it and I tweaked it a little! Enjoy! (Thanks Rachel)

Happy Thanksgiving!!!!