The great American Bake-Off has begun. Thanksgiving is just around the corner, and everywhere in the United States, families are preparing their menus, ordering turkeys, baking pies and more pies. Ovens are being tested, treats are baked, families and friends get together all giving praise and thanks for what we have and are able to share with those less fortunate. It is purported to be the most traveled day in the United States. Boats, planes, trains and buses are in operation to get loved ones where they need to be, whether just an hour away or from coast to coast. This four day holiday is an adopted holiday for me, but one that I embrace wholeheartedly. I did not grow up celebrating Thanksgiving, but I love this beautiful holiday that represents, warmth, love, friendship and sharing.
I wanted to try my hand at making dinner rolls from scratch. I’ve made them before in a bread machine, but since we downsized, I got rid of the machine, so decided to try this recipe free form ahead of time. With some tweaks the next time around, I’ll have it just how I want them to be. My go-to “baking guru” is a blogging buddy who I always email if in doubt. Julie, from Hostess at Heart tells me that the egg wash should be brushed on about 3/4 of the way through the baking time. Take a look at her blog, it features many baking challenges that she’s participated in. I’m hoping to bake my 3 pies this weekend too, I will also be trying a new Chorizo and Collard Green Dressing that is made with cornbread. My oven will be working overtime, as I try to tackle as much as I can ahead of time. Sausage Rolls are also on the menu for an appetizer, not exactly very American are they? Let’s just say they are popular in the U.K. and I know how much I love them. So from my house to yours –
May your stuffing be tasty
May your turkey be plump
May your potatoes and gravy have nary a lump
May your yams be yum, And your pies take the prize
And may your Thanksgiving dinner stay off your thighs! 🙂 🙂
Thanksgiving Dinner Rolls
- 1 cup warm water
- 1 and 1/2 tablespoons active-dry yeast (or 2 packages) + 1 teaspoon sugar
- 1/2 cup melted butter
- 1/2 cup granulated sugar
- 3 eggs
- 1 tablespoon table salt
- 4 cups all-purpose flour
- In a large bowl combine warm water with yeast and 1 teaspoon sugar. Set aside for 5-10 minutes.
- Using your mixer with the dough hook attached, combine butter, sugar, eggs and salt.
- Add in the yeast mixture and mix to combine.
- Add flour, 1 cup at a time, mixing between each cup. When the dough starts to pull away from the sides of the bowl, you’ve added enough flour. You should need about 4 cups total, give or take a little.
- Place the dough on a lightly floured clean working surface and knead for a minute or two.
- Divide the dough into 24 pieces, then roll each piece into a smooth round ball.
- Prepare a 13 x 9 inch baking dish by lightly greasing it.
- Place the dough balls into the pan, leaving equal space between each round ball.
- Cover the rolls and let them rise for about 60-90 minutes, or until doubled.
- Preheat your oven to 375F (I used the 350F setting on my oven).
- Bake for 15-18 minutes, or until the rolls are golden brown.
Petra and I welcome you. Do check out her amazing blog, they are chock-full of extraordinary mouth-watering recipes. We are co-hosting Angie’s Fiesta Friday #95. Click on the link to read the guidelines and to link up to this awesome weekly party. Do please hang around, encourage others, visit and have fun at our virtual party. You’ll come away with a boatload of ideas and recipes and might even be featured the following week. If any of you are interested in co-hosting future parties, please don’t hesitate to contact Angie and she will get you on her list. It is a great way to meet other people, mingle and for those who have never hosted before, believe me, it is a lot of fun, do please consider it before we get to #100? Thanks!