Hi Ian!

Floyd always makes the Buttermilk Cluster over here - it's a good one, especially with extra cranberry sauce to dip into!

 You can always make dinner rolls. I take a portion of any of the breads that I am making and form part of the dough into small rolls. You can make all kinds of fun shapes and freeze them on a cookie sheet until solid then put into a zip lock bag. The night before you want to bake them, place on a sheet in the fridge covered with plastic wrap, to defrost. They need to sit on the counter for an hour or so to rise and then glaze and bake after the turkey comes out of the oven.  I have used a mixture of whole wheat, challah, rye and really anything you like to bake that could possibly be baked at the same time. Have to warn you though, they do go fast. It's like having all your breads in miniature. 

ElaineW                                       

I think the Saffron Buns with dried currants or cherries would be another choice.  I have made mine with all whole wheat flour and they turned out good.  Of course, you can't see the yellow from the saffron with whole wheat, but they were tasty. 

Saffron buns, what an excellent idea! Made with a bit of dried fruit and a little butter and something sweet, you won't find anything more exotic and delicious for how simple and easy they are. AP flour makes your  finished bread  a beautiful and delicate gold.

http://christinecooks.blogspot.com/2007/01/saffron-bread-holiday-tree-and-rolls.html       http://fooddiary.blogsome.com/2006/10/30/buttery-sweet-potato-knot-rolls/ for trying on the holidays. Maybe these might interest you also...

Thanks for the great suggestions and recipes. I have Mon-Wed off before the Holiday, so maybe I'll try them all. (:

Ian