Posts Tagged ‘Rolls’

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!)



Don't Forget the Rolls!

Buttery Yeast Rolls

6 to 7 cups Bread Flour
1/4 cup sugar
2 tsp salt
2 pkgs active dry yeast
1 cup water
1 cup milk
1/2 cup butter
1 egg
In large bowl, combine 2 cups flour, sugar, salt and yeast; blend well.
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.
Punch down dough. Let rest on counter, covered with inverted bowl for 15 minutes. Prepare your pans. Lightly grease 3 pie plates. I like the pie plate because of the nice shape they come out in and the recipe seems to always make enough to make 30 rolls (10 per pie pan) but you can also put them on a cookie sheet. Shape the dough into balls about 2 inches across (grab a handful of dough and squeeze a fist which makes the dough come out perfectly round as it squishes through the hole that is created between the thumb and first finger or pinch some dough off and flatten it in the palm of your hand and bring up the edges up to the center, then tuck them in).

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…
Above 3500 feet, reduce first rise time to 30 to 45 minutes




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