NOTE: This is an updated version of an old recipe on the blog. Scroll to the bottom of this post for the new recipe!
‘Tis the season for friends and family. ‘Tis the season for turkey and stuffing. ‘Tis the season to give thanks. I’m giving thanks, in particular, for carbs and brown butter.
Thanksgiving has always been one of my favorite holidays. While every year for the past decade or so it has looked a little different in terms of company and location — sometimes it’s been with my family at my parents’ house; a few times, it was with our entire families, both sides, in our tiny 800-square-foot apartment in Iowa; a time or two, we had it at my husband’s parents’ place; and this year for the first time ever, we are having Thanksgiving at our home, just the three of us — the food remains a constant, and I love that about it.
There is always the turkey, obviously. There is always a can-shaped tower of cranberry sauce. There is always green bean casserole. And there are always rolls.
They’re not always these brown butter sweet potato buttermilk rolls, however, though I think they should be. And since I get to create my own traditions with our wee family unit this year, these rolls are becoming our permanent Thanksgiving fixture.