Quick and Easy Home-Baked Breads and Rolls : Frozen Bread Dough Lets You Create Dramatic and Tasty Holiday Centerpiece

This cornucopia of fresh baked breads and rolls will make a dramatic centerpiece for your Thanksgiving dinner table. A variety of elegantly shaped and delicately flavored yeast rolls is easily made using frozen bread dough. POPPY SEED-ONION CRESCENTS

1 (1-pound) loaf frozen bread dough

2 tablespoons instant minced onion

1 egg

Poppy seeds

Allow dough to thaw to room temperature. Roll out on lightly floured surface to rectangle. Sprinkle onion over dough, then roll up tightly, jellyroll fashion. Cut dough in half and roll each half in circle, 8 inches in diameter. Cut each circle into 8 wedges. Beginning with shortest side of wedge, roll each piece up and shape into crescent roll. Place on lightly greased baking sheet.

Mix egg with 2 tablespoons water and brush rolls with egg wash. Sprinkle with poppy seeds. Let rolls rise until tripled. Bake at 400 degrees 12 to 15 minutes. Makes 16 crescent rolls. BUTTER FANS

1 (1-pound) loaf frozen bread dough

1/4 cup butter or margarine, melted

Allow dough to thaw to room temperature. Roll out on lightly floured surface to 12x10-inch rectangle. Spread with 2 tablespoons melted butter. Cut dough lengthwise into 8 strips. Make 2 stacks of 4 strips each, then cut each stack into 14 pieces. Place each piece, cut side down, in greased muffin tin. Brush each fan with remaining butter. (For larger rolls, place 2 stacks in each muffin tin). Let rolls rise until tripled. Bake at 400 degrees 12 to 15 minutes or until golden brown. Makes 28 small rolls, 14 large rolls. CHEESE SWIRLS

1 (1-pound) loaf frozen bread dough

3 tablespoons butter or margarine, melted

3 ounces Cheddar cheese, shredded

2 tablespoons grated Parmesan cheese

Allow dough to thaw to room temperature. Roll out on lightly floured surface to 12x10-inch rectangle. Spread 2 tablespoons butter over dough, leaving 1/2-inch margin on all sides. Sprinkle Cheddar cheese over dough. Beginning with 12-inch side, tightly roll up, jellyroll fashion. Cut rolled dough into 12 equal pieces. Place each piece in greased muffin tin. Brush tops with remaining butter, then sprinkle with Parmesan cheese. Allow rolls to rise until tripled. Bake at 400 degrees 12 to 15 minutes or until golden. Makes 12 rolls. PARMESAN TWISTS

1 (24-roll) package frozen Parker House-style rolls

3 tablespoons butter or margarine, melted

1/4 cup grated Parmesan cheese

Allow rolls thaw to room temperature. Shape each roll into 10-inch rope. Fold each rope in half and twist loosely. Press ends together to seal, then place on lightly greased baking sheet. Brush with butter and sprinkle with Parmesan cheese. Allow twists to rise until doubled. Bake at 400 degrees 12 to 15 minutes or until golden brown. Makes 24 rolls. ANISE-PARKER HOUSE ROLLS

1 (24-roll) package frozen Parker House-style rolls

3 tablespoons butter or margarine, melted

1/2 teaspoon anise extract

Place rolls on lightly greased baking sheet with corners barely touching. Mix butter and anise extract, then brush over rolls. Allow rolls to rise until tripled. Bake at 400 degrees 12 to 15 minutes or until golden brown. Let rolls cool on paper towels. Makes 24 rolls.