Alison, one of my fellow Twitter Foodies, was asking us what dish was a “must” at Thanksgiving. We discussed that very topic last Thanksgiving at Cooking (dot) com where I am a Moderator of their very informative and lively forum. (A moderator simply keeps away the “bad” guys and makes sure the forum discussions remain within community guidelines. It’s a fun “job”!)
Anyhow, like Alison, I don’t want to even HEAR the whining that would occur if I didn’t show up with my fluffy yeast rolls. My mom is REQUIRED to make her Cranberry Fruit Salad, my older sister can’t show up without the Sweet Potato dish and my huz is always assigned the task of making Ambrosia and Green Bean Casserole (and he’ll NEVER substitute plain green beans for the French Style my family likes again! Yikes! Did he hear about it!)
Wow, we’re gonna be in November already in just a few days! I’m sorry, I’m just not ready for this yet!
(Here’s a few pix from Thanksgivings past. That’s my MOM in the top picture, the middle shot is of my sisters and I frantically cutting the turkey & making gravy, then we have my Mom’s pretty table and the famous rolls!)
Buttery Yeast Rolls
1/4 cup sugar
2 tsp salt
2 pkgs active dry yeast
1 cup water
1 cup milk
1/2 cup butter
In small saucepan, heat water, milk and butter until very warm (120º to 130ºF). (Get a quick read thermometer.) Butter does not need to melt completely. Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in 2 to 3 cups flour to form a stiff dough. On floured surface, knead in 1 to 2 cups flour until dough is smooth and elastic, about 10 minutes. Place in greased bowl, cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 1 hour.
At this point, you can either leave the rolls covered on the counter for the second rise (about 30 minutes), OR you can prepare them to be refrigerated. To prep them, lightly brush rolls with oil and cover loosely with plastic wrap. Refrigerate 2 to 48 hours. When ready to make them, remove from refrigerator and let them rise for about 40 minutes. Heat oven to 375ºF. Bake for 18 to 20 minutes or until golden brown. Remove from pans and immediately rub them with melted butter. Cool on racks.
Don’t be afraid to try it! It seems longer than it really is…I just try to be thorough in my recipes…