Thanksgiving Gobbler Rolls

  • Author: The Kitchen Whisperer

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  • 3/4 cup milk, warmed to 110F
  • 1 1/2 teaspoon instant active dry yeast
  • 1/4 cup sugar
  • 4 tablespoon unsalted butter, room temperature, divided
  • 2 large eggs, room temperature and beaten
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 2 3/4 cups ap flour
  • 1 tablespoon vital wheat gluten (optional)*


  • 2 tablespoon butter, unsalted and melted
  • 1 1/4 cups shredded cooked turkey
  • 1 1/4 cups Creamy Perfect Mashed Potatoes, warmed
  • 1 cup cooked corn
  • 1 cup small chopped cooked stuffing
  • 1 cup turkey gravy, divided
  • 1/23/4 cup Cranberry Relish


  1. In the bowl of a stand mixer fitted with the dough hook, combine all the warmed milk, yeast and 1 tablespoon of the sugar. Stir to combine and allow to foam up (~5 minutes).
  2. Next add in the flour, rest of the sugar, eggs and vital wheat gluten (if using).
  3. Mix on low just to combine, scraping the sides down slightly for 3 minutes.
  4. Add in the salt and 4 tablespoon butter, one tablespoon at a time allow the butter to become incorporated in the dough. It will incorporate – just let it work its magic. This step should take about 5 minutes on low-med and 4-5 on medium. The dough will become smooth and slightly tacky though not sticking to the side of the bowl.
  5. Place the dough in a lightly buttered bowl, cover the bowl with plastic wrap and let rise until double in size.
  6. Butter a 9 x 13 x 2-inch baking pan; set aside.
  7. After dough has risen, roll and stretch the dough into approximately a 15 x 24-inch rectangle.
  8. Brush the dough with the 2 tablespoon melted butter with pastry brush.
  9. Spread out the mashed potatoes in a thin layer over the dough taking all the way to ends on 3 sides, leaving a 1/4” of the edge furthers away from you untouched.
  10. Next sprinkle on the corn, turkey and stuffing.
  11. Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in Thanksgiving Gobbler rolls whose centers pop up above the rest of them as they bake.
  12. With a serrated knife, lightly mark roll into 1 1/2-inch section.
  13. Gently saw to cut.
  14. Place cut side up in prepared baking pan, flattening them only slightly.
  15. The unbaked rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.
  16. Cover loosely with sprayed plastic wrap and let rise in a warm place for approximately 40 minutes or until doubled in size. At this point the rolls should be touching one another.
  17. While the rolls are doubling, preheat the oven to 350F, rack in the middle.
  18. Bake for 15 minutes, remove from the oven and drizzle on 1/2 of the turkey gravy.
  19. Return to the oven and allow to make for 5-10 minutes more or until the rolls are golden brown.
  20. Remove from oven and let cool slightly.
  21. To serve drizzle on more gravy and top with cranberry relish.
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