braided roll

Nana’s Braided Thanksgiving Rolls

I’m preparing for Thanksgiving. A little early, I know, but . . . I couldn’t wait to prepare, to photograph and to present one more holiday recipe that you, my Fresh Perspectives friends and family, might enjoy adding to your repertoire. This super-easy, crunchy, creative addition remains one of my top picks for our Thanksgiving table. It’s also great fun for the little hands in your family, whether they can braid or not. Let go of perfection and just enjoy the variations they will undoubtedly create. Bake and then enjoy your very own Thanksgiving braided bread rolls whatever form they take!

I had to dash to a photography workshop in SF before taking the final braided bread shots. I stashed the rolls in the freezer. When I returned a day later . . . OH NOOOOOO!!! REALLY??? How did my husband sniff out my pastry props? I guess it’s testimony to the fact that these wonderful, woven treasures are not only tempting to the eye but also to the palette, even from the freezer!!! Below are the remains of his day.


  • 1 container refrigerated soft breadsticks
  • 1 tbsp minced dried parsley
  • 1 tbsp poppy or caraway seeds
  • 1 tbsp sesame seeds


  1. Preheat oven to 350 degrees.
  2. Grease large baking sheet.
  3. Separate breadsticks into individual pieces.
  4. Roll each in toppings of choice.
  5. Braid three breadsticks together. Cut each bundle in half lengthwise to create eight woven rolls in total.
  6. Transfer to prepared baking sheet.
  7. Bake until browned, approximately 15 minutes.
  8. Remove from pan; cool on wire rack.

8 servings

thanksgiving rolls

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