My mother makes these every year and it's what I look forward to maybe even more than the turkey itself. The tradition began with Nana, though my mom swears she's never been able to get her rolls like Nana's (having never had Nana's, I can say these are sublime). Her recipe is adapted from an old cookbook from my Grandma Jeanne's town of Overbrook, Kansas (The Overbrook Centennial Cookbook). I use butter for flavor, but she says shortening makes them lighter (it's true). You can make these as clovers, like she does, or as split-top or plain and simple rolls.

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