“The perfect accompaniment to that roasted turkey, gravy and cranberry sauce this Thanksgiving! The chestnut flour gives them a chewy, almost whole-wheat-like texture and flavor, which pairs really well with the unique 5-spice addition. It's like a traditional fall flavor turned up a notch! However, I will admit that 5-spice can be an acquired taste, so if it's not your cup-of-tea, omit and use pumpkin pie spice instead.”
READY IN:
40mins
YIELD:
9 Rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350-degrees. Line a baking sheet with parchment paper. Set aside.
  2. In a large bowl, combine dry ingredients.
  3. Add wet ingredients to the dry. Mix well with a hand mixer (or in a stand mixer) until fully combined. Let dough rest for 5 minutes to thicken.
  4. Scoop 2-1/2" to 3" dough balls onto the parchment lined baking sheet. Drizzle tops with olive oil. Sprinkle toppings of choice onto rolls.
  5. Bake 20 minutes or until tops are golden and centers spring back when pressed. Cool completely on wire racks. Store in an airtight container for up to 2 days, or in the freezer up to 3 months.

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