As for the crock pots, I have 4. I got married this summer and we received 2 for that, and I also had two from when I was in college. So, I have 4 which is plenty for one person. There are (2) 4 qt. and (2) 5 qt. Or I should say, that’s a lot for just me and my husband.

I’m excited to make these!

To tell you the truth, Bridget, I’ve never tried to bake & reheat these rolls for make-ahead-meals. You’ll have to enlighten me on that one.
And the reception on my memory is a little fuzzy, I want to say it made 18 rolls. I should have counted and included it with the recipe, I’m sorry. Will you let me know what number you get? Then I’ll update this recipe.

Now I have to ask, Bridget, how many crock-pots do you own?

Are they the best when they are freshly baked, or can I make them a couple of days before hand and maybe reheat them? I was just wondering.

How many does this recipe make? We don’t have set numbers, and I want to make sure I have enough even if I have too many.

Thank you for all of your comments and suggestions!

After mixing the dough, keep it in the frig, covered, not airtight. When it’s time to shape & bake. Use enough flour to dust your work surface and keep your hands from sticking to the dough. Shape the dough, fill the muffin tin as directed and bake! You won’t need to knead the dough, just shape it and go. Try not to work the extra flour into the dough, just use it to keep from getting too sticky.

Let me know how it turns out. Oh one more thing I want to throw in. Since this is your first TG dinner, don’t try to do every dish from scratch unless you’re already a whiz in the kitchen. If I were you, I would buy a few packages of ready to bake dinner rolls and relax. Big dinners are not the times to try recipes that could stress us out. Trust me.

Is your dinner potluck style or are you doing it ALL on your own?