Whether you prefer soft, steamy yeast rolls, crusty French rolls, flaky buttermilk biscuits, or buttery crescent rolls, a bounteous bread basket is a Thanksgiving essential. You can bake any of these rolls or biscuits a few weeks in advance and keep them in the freezer, tightly wrapped, until the day before Thanksgiving. Thaw them at room temperature and warm them in the oven right before dinner.

Butter and eggs make these yeast rolls tender and rich. This recipe makes 30 rolls, enough for a hungry crowd and, if you're lucky, leftovers for turkey sandwiches later.

These buttermilk biscuits get their lovely orange color and soft texture from sweet potato puree. To ensure tender, light biscuits, be careful not to overwork the dough.

These fluffy yeast rolls are a busy cook's dream come true. No kneading required, and the dough can be shaped, put in the pan, and chilled a day ahead of time.

Sharp cheddar cheese and chopped fresh sage give these buttermilk biscuits a big boost of flavor. Try different combinations of fresh herbs and grated cheeses to suit your tastes and your menu.

Easier to make than traditional croissants, these buttery crescent rolls add an elegant touch to the Thanksgiving table. If there are any rolls left over, serve them toasted with herbed scrambled eggs the next morning.

These savory rolls are formed like cinnamon rolls, but are filled with caramelized onions instead. If you like, add herbs, seasonings, or chopped olives to the filling too.

Rye and wheat flours give a hearty heft to these rolls. For the fullest flavor, toast the caraway seeds before adding them to the dough.

Simple yeast dough is generously studded with oil-cured olives and formed into oblong rolls. These are excellent for leftover Thanksgiving turkey sandwiches, so consider making an extra batch.

The dough for these rolls can be stored in the refrigerator for up to two weeks. Use the light, versatile yeast dough to make dinner rolls, sticky buns, or savory pastries.

Regular buttermilk biscuits become light and ethereal with the addition of yeast. These biscuits have been known to outshine the main course, so be sure to make plenty.

This is the ultimate recipe for those who like crusty, chewy dinner rolls. The starter for these rolls needs to sit for 12 to 15 hours, so plan ahead.

Place card and appetizer all in one, these charming turkey tail-shaped rolls are tender and buttery. Watch the accompanying video as Martha Stewart shows you how to form these rolls, step by step.

Light, slightly sweet yeast dough gets dressed up for a special occasion in these elegant braided rolls. If you like, brush the rolls with egg wash and sprinkle with sesame or poppy seeds just before baking.

Cake flour and sour cream are the secret to the tenderness of these yeast rolls. No kneading or shaping is required -- the dough is simply scooped into buttered muffin tins.

Parker House rolls are an American classic, invented in Boston well over a century ago. Their light yeast dough made with milk, and their distinctive folded shape, set them apart.

Cornmeal cooked in milk makes the dough for these rolls moist and hearty. A sprinkling of cornmeal on the outside adds a subtle, pleasant crunch.

The addition of mashed potatoes and buttermilk to the dough makes unbelievably tender rolls. This recipe makes almost three dozen rolls, perfect for feeding a crowd.