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So here it is, the day after, and if you're like me, you ate way too much food yesterday.

I got to my sister's house around 11am or so, and started the day with a couple of cups of tea. Then we moved onto the meal, where I had turkey, mashed potatoes, bread stuffing, carrots, cranberry sauce, and rolls. I also made a Cornbread with Apple and Sausage stuffing that seemed to go over well, though I think it was a little dry (if you make that recipe I would either cut the number of stuffing bags to 1 1/2 or up the liquid quite a bit). I had a couple of can of Diet Coke during the meal, so I think that made me feel better about the day.

Of course, I wasn't through yet. Later in the afternoon came all the desserts. I had a piece of my sister's Pumpkin and Cheese Cake Pie, then a slice of Boston Creme Pie. When I left for home around 7:30, I took a place with me that had two slices of banana bread, another slice of the Pumpkin and Cheese Cake Pie, another slice of Boston Creme Pie, and two brownies. All of which I ate when I got home, along with a turkey and stuffing sandwich from the stuff my roommate made earlier in the day. Wow. What did you have to eat yesterday?

(Oh, and I also started feeling rundown last night, and woke up this morning with a head cold, scratchy throat, tired feeling, etc. Am I being punished by the diet Gods?)

In our quest for a great set of Thanksgiving recipes, we've already seen the recipes from a lot of our favorite bloggers. First, we tackled the turkey and stuffing and then we moved on to the side dishes. Today, we're looking at some great ideas for breads to serve along with the meal. Carbs may be filling, but you need something to soak up all that extra gravy, right?

• First, we have some Pumpkin Thyme Dinner Rolls from Wednesday Chef, which have a lot of flavor and a lovely color from the pumpkin.
• Nothing goes better with gravy than real Southern Biscuits from Andrea's Kitchen with White Lily flour. If you can't find white Lily, try this recipe instead, as it uses all purpose.
• This is a great time to try your hand at the ever-popular no-knead bread (recipe in the comments)
• Cornbread is a classic Thanksgiving option with a great texture. Many prefer skillet cornbread, as Meathenge does, but sweet cornbread, is a popular option, too.
• Culinary in the Desert's Roasted Garlic and Fresh Rosemary Cloverleaf Rolls (pictured) are delicious even without a feast to accompany them.
• Popovers, like Orangette's, are light, quick-cooking and very impressive when served. They're good for sopping up gravy and juices, but are also fantastic with jam in the morning.
• Parker House Rolls are the gold standard of dinner rolls and will be a favorite with everyone at the table. Take the advice from Humble Pie and keep some butter on hand when serving.
• If you prefer to have a whole grain bread for dinner, try a loaf of Maple Whole-wheat Bread, which Seriously Good said had a "nutty sweetness" and certainly looks seriously good.

After acquiring a really tasty bottle of dipping sauce from Trader Joe's this week, I realized that Asian wraps, rolls and other dipable items are found in takeout containers more often than they are made in the home kitchen. Not that there is anything wrong with that, of course, especially if you know a good takeout place, but making the food is part of the fun of eating. This is especially true of finger (or chopstick) foods.

Asian Wraps & Rolls uses easy-to-follow, step-by-step tutorials and techniques to walk you through the process of making these fun foods at home. The book spends a lot of time going over ingredients, some of which may be unfamiliar to you, as well as popular sauces and condiments, before getting into wrap construction. Recipes include Warm Mango and Shrimp Rolls, Wok Fried Wontons, Vegetable Spring Rolls and Pork and Betel-leaf Wraps, just to name a few. Once you have the basics, you can always use the methods used in this book to branch out and try your own flavor combinations.

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Since I love to bake, I prefer to make breads for sandwiches and things, rather than buying bread. Granted, I won't turn down a crusty baguette from one of my favorite bakeries, but I like homemade better than the bagged rolls and loaves that they sell at the market. Although it takes more time to bake the buns than it does to go out and buy them, the buns are not that difficult to make and the result is completely worth it.

These buns are neither too heavy nor too light and spongy (like some pre-made rolls). They will absorb any juices or condiments that leak off your burger without getting soggy. And on top of all that, they taste great.

Congratulations! You have successfully made delicious, homemade dinner rolls. After gathering all your ingredients, you proofed the yeast, kneaded the dough, shaped the rolls, baked the rolls and now that the rolls have had sufficient time to cool you get to taste the rolls. They have a hint of crispness to the crust and a soft interior. You can see the color difference in the rolls that are brushed with egg (top left, in the photo) and those that were not (all the others). The rolls brushed with egg bake up darker in color, though the egg does not add anything to the flavor of the roll.

Eat these with butter and jam, or use them to mop up gravy. Enjoy!

[Photo by Nicole Weston]