My mother's family has Thanksgiving the Saturday before the actual holiday so as to free everyone up for other obligations. This year was no exception. We opted to go potluck style this time around. I was in charge of whole cranberry sauce, cranberry salad and rolls.

For the rolls I made:

• one batch of Buttery Rolls shaped as crescents
• one double batch of Cornbread baked in my Pampered Chef Rectangular Baker
• one batch of Susan's Farm House White Bread shaped into 36 rolls and baked on two cookie sheets

It seems like a lot of work, but it wasn't. Both cranberry dishes are make-ahead, so no pressure there. I made the Farm House White Rolls the day before. The dough for the Buttery Rolls was put in the fridge the afternoon before so they could be shaped, risen and baked the morning of. And I made the Cornbread the night before. So there you have it. Five different dishes all made in a day and a half with low stress!