dinnerrollsandsoda A coworker sent around a bunch of Thanksgiving cartoons today, and of course this was one of them. The reason it’s particularly humorous: this Thanksgiving I got tasked with bringing “dinner rolls and beer.” That’s right – the two things that you tell people to bring who usually mess things up, are what I got tasked with.

Let me back up a little. I usually spend Thanksgiving back east with my family in Connecticut. Because B and I never spend any holidays together (because I mainly use my holidays and subsequent days off of work to travel home), I decided to stay in the Cleve for Turkey Day this year. At B’s family’s Thanksgiving, everyone is in charge with bringing some part of the dinner, and B’s mom suggested we bring “rolls and beer.”

Don’t get me wrong, I love not having to be in charge of bringing anything, especially anything that could go wrong on my first Thanksgiving with B’s family. That being said, I was wondering, how can I get creative with beer…and rolls?

That’s where, as usual, my twitter-peeps came in. I tweeted, “Just found out I was tasked with bringing “Beer and Rolls” to Thanksgiving. Any ideas on how to make it creative/fun?”

The responses were great:


So, I took some advice and decided to attempt to make beer rolls! I found a ton of great recipes, coincidentally, in my November issue of my Cooking Light for beer bread, but crunched for time (7pm the night before Thanksgiving) I decided to improvise. Here’s what I decided to do:

Quick and Easy Beer Rolls

2  1/4 c Bisquick (told you it was easy!)

2 tbs. sugar

1 tsp. Kosher salt

6 oz (half bottle) dark beer (I used Sam Adam’s Winter Ale)

  1. Preheat the oven to 425.
  2. Whisk together dry ingredients
  3. Slowly add beer. If you’ve had time to let the beer sit at room temperature and flatten, that will work better, but I just added it in right from the fridge.
  4. Mix together thoroughly until there are no clumps. Batter should be paste-like, thick and moist.
  5. Fill greased muffin tins about 2/3-3/4 full.
  6. Bake in 425 degrees oven for about 18 minutes. Start to check muffins at 15 minutes so that they are not overdone or dried out.


I decided to shred some colby jack cheese and put it in the batter of some of the rolls. I also sprinkled some on top of other rolls. I found that the cheesier the batter, the more beer-like the rolls tasted.

And that was it!  Capeesh? Here’s the final product:


I hope everyone likes it tomorrow! Happy Thanksgiving everyone!

One thought on “Thanksgiving

  1. Pingback: Food Friday- Pretzel Rolls for Thanksgiving | I Crashed The Web

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