Simply make the dough and after the first rise and the rolls have been shaped and are on baking sheets, simply cover with plastic wrap and store in the fridge. On Thanksgiving day simple take them out and put in a warm place for the second rise and bake when ready.

I have only made rolls the day before, but I see no reason why they wouldn’t be ok for a few days as long as they were wrapped tight.

My husband loves to cook. He does the meat and the bulk of the meal. I do the pies and rolls, and offer to help where needed. We both try and get as much done in the days before as we can. This year we prepped the turkey, desserts and pies 1-2 days early, but I bet there are other items that could be prepped ahead.