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| Fruit cornucopia |
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| Fruit cornucopias, vanilla yogurt and chocolate chip coffee cake |
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| Breakfast and parade bingo with the family. |
Showing posts with label Thanksgiving. Show all posts
Showing posts with label Thanksgiving. Show all posts
Wednesday, November 28, 2012
Wordless Wednesday: Thanksgiving Day Parade Breakfast and Bingo
Sunday, November 18, 2012
A New Tradition? The Thanksgiving Tree
I have a tree in my family room. A Thanksgiving Tree. I love it. I think it's amazing. It's got white lights on it. Messages of thankfulness hang from the branches. It has a huge wow factor when you enter the family room.
I got the idea from Pinterest. There were paper trees, table top trees, individual trees but no statement trees. No tree size trees. No trees that called to me. As I looked at the selection of Thanksgiving trees on Pinterest, it occurred to me that I had the perfect opportunity to create my own Thanksgiving tree. Earlier this week we had eight of the trees in our yard trimmed. The potential selection of any size or shape of Thanksgiving tree was easily available in my yard. So, I went Thanksgiving tree shopping. After having Rob hold and rotate a wide selection of trees I settled on a branch from the cherry tree in the front yard.
H13 helped me haul the tree stand and the white lights down from the attic. Both H13 and Rob helped string the lights. We hung the thankful notes from last year that I saved for something. Turns out that something was my tree. For the next week we will be adding "leaves" of thankfulness to the tree. We are punching a hole in the leaves and hanging them with Christmas hooks.
I am so excited about this project. I hope this becomes something we all enjoy over the next week. I hope it becomes a tradition. Whatever the Thanksgiving tree turns into, right now it is fun and festive and lovely.
Saturday, December 3, 2011
Thanksgiving Recap
The meal was wonderful and the weekend flew by way too quickly. If I wait to do a longer summary it may never get done so here are some things that I want to be sure I remember to help with planning the next holiday gathering.
My best moves for Thanksgiving:
Having meals planned for the entire weekend
Renting tables and chairs for Thanksgiving dinner
Making as much as possible ahead of time
Putting my sister in charge of the table decorations
Things to improve for next year:
Find a new gravy recipe
Figure out what is wrong with automatic meat thermometer
Get Mom and Dad to stay longer
My best moves for Thanksgiving:
Having meals planned for the entire weekend
Renting tables and chairs for Thanksgiving dinner
Making as much as possible ahead of time
Putting my sister in charge of the table decorations
Things to improve for next year:
Find a new gravy recipe
Figure out what is wrong with automatic meat thermometer
Get Mom and Dad to stay longer
Sunday, November 20, 2011
Thanksgiving Menu 2011
Here is what I'm fixing for Thanksgiving dinner this year. The items marked with a * have a recipe included below.
Deep Fried Turkey*
Roasted Turkey *
Gravy
Sweet potato casserole
Make Ahead Mashed potatoes*
Shoe peg corn
Sage dressing
Creamy Wild Rice Dressing
Cranberry sauce*
Rolls*
Pumpkin Roll*
Bourbon Pecan Tart
Apple dumplings
Cranberry Sauce
Servings: 24
Submitted By: Toni
"A Thanksgiving classic. Originally submitted to ThanksgivingRecipe.com."
INGREDIENTS:
1-1/2 pounds cranberries
2 cups and 3 tablespoons white sugar 2 cups and 3 tablespoons orange juice
DIRECTIONS:
You have scaled this recipe's ingredients to yield a new amount (24). The directions below still refer to the original recipe yield (11).
1. In a large saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools
Add a 2” cinnamon stick to orange juice in sauce pan
“Sunday Best” Dinner Rolls
Added by Terri @ that's some good cookin' on July 27, 2011 in Breads, Dinner Rolls
Servings 36
Ingredients
• 2 Tablespoons Yeast
• ½ cups Sugar Plus 1/2 Teaspoon, Divided
• 2 cups Warm Water, divided
• ½ cups Butter, Melted, Plus More To Dip The Rolls In
• 3 whole Eggs
• 7 cups To 8 Cups White Flour
• ½ cups Powdered Milk
• 2 Tablespoons Dough Enhancer
• 2 teaspoons Salt
Preparation Instructions
issolve yeast and 1/2 teaspoon of sugar in 1 cup warm water.
While the yeast is proofing, add the remaining 1 cup of warm water, melted butter, remaining 1/2 cup sugar, and eggs to the mixing bowl of an electric mixer such as a Bosch or KitchenAid. When the yeast has doubled (it only takes a few minutes), add it to bowl. Mix on low speed just until the ingredients are combined.
Add 4 cups flour, powdered milk, dough enhancer, and salt. Mix on a medium speed for 7-10 minutes. Turn off mixer and let mixture rest for 10 minutes.
Add 2 more cups flour and mix on medium speed until ingredients are well incorporated. With mixer running, add more flour, 1/2 cup at a time, just until the dough cleans the side of the bowl. This is an important step because it marks the difference between a roll that has just the right amount of flour and one that has too much or too little flour. Turn the mixer to a higher knead setting and let the mixer do its thing for 8-10 minutes until the dough is very smooth and elastic.
Turn off the mixer and let the dough rest for 10 minutes. I leave the dough in the mixer bowl. This is where you really save time on this recipe. After the dough has rested, you can start forming the rolls.
Lightly butter a 9 ” x 13″ metal pan. Use a metal pan, not a glass baking dish. Pinch off enough dough to form a 1 1/2″ ball. You can vary the size of your rolls by how much dough you choose to make each one. Sometimes you might decide that you want bigger rolls if you are using these for sandwiches, sometimes you might be in the mood for something a little more traditional. Look at the amount of dough you are using for your roll and imagine it double its visible size. That’s how big your finished product will be—maybe even a little bigger. I make my rolls so that I can get 4 rolls across the pan and 5 rolls lengthwise.
Dip each roll into some melted butter before putting them into the pan. The butter provides two things: it allows the rolls to make a wonderful top and bottom (the corner rolls are my favorite because they have two outside browned sides, a brown bottom, and a lovely golden brown top) and the rolls separate easily from each other after they are baked.
Cover the pan with plastic wrap and set the rolls in a warm place to rise. It takes about an hour for the rolls to rise; sometimes only 30-45 minutes, depending on how happy the yeast is that day. You can get some good talking done while the rolls are rising.
Once the rolls have doubled in bulk, remove the plastic wrap and bake the rolls at 375ºF until they are golden brown, about 20 minutes. You can brush a little more butter on them, if you want to. It makes them extra pretty.
By the way, this recipe can make about 4 dozen rolls. You could make a pan of rolls and use the rest of the dough for cinnamon rolls or scones. Just a thought.
Deep-Fried TurkeyRecipe courtesy Alton Brown, 2006
Ingredients
• 6 quarts hot water
• 1 pound kosher salt
• 1 pound dark brown sugar
• 5 pounds ice
• 1 (13 to 14-pound) turkey, with giblets removed
• Approximately 4 to 4 1/2 gallons peanut oil*
• *Cook's Note: In order to determine the correct amount of oil, place the turkey into the pot that you will be frying it in, add water just until it barely covers the top of the turkey and is at least 4 to 5 inches below the top of the pot. This will be the amount of oil you use for frying the turkey.
Directions
Place the hot water, kosher salt and brown sugar into a 5-gallon upright drink cooler and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours.
Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking.
Place the oil into a 28 to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking. Carve as desired.
Make-Ahead Mashed Potatoes
Prep Time: 15 Minutes Ready In: 1 Hour 20 Minutes
Submitted By: Carol Evans Cook Time: 1 Hour 5 Minutes Servings: 12
"You can make these ahead several days and store in the fridge. If baking cold, let stand 30 minutes first."
INGREDIENTS:
5 pounds Yukon Gold potatoes, cubed
2 (3 ounce) packages cream cheese
8 ounces sour cream 1/2 cup milk
2 teaspoons onion salt
ground black pepper to taste
Preheat the oven to 325 degrees F (165 degrees C).
Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash.
In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish.
Cover, and bake for 50 minutes in the preheated oven.
Creamy Filled Pumpkin Patch Roll
Submitted by Nikia Glapa (NC)
Ingredients
Pumpkin Patch™
1 egg
1 cup water
3 Tbsp. vegetable oil
2 Tbsp. softened butter
1 1/2 tsp. vanilla
1 1/2 cups powdered sugar, plus 2 Tbsp. for towel
8 oz. softened cream cheese
1/2 cup whipped cream
Directions
Combine first 4 ingredients in large bowl; stir to blend. Spread batter on greased, rimmed baking sheet. Bake at 350° for 17 minutes or until toothpick inserted in center comes out clean. Sift 2 tablespoons powdered sugar over clean kitchen towel; invert cake onto towel. Roll-up the towel with cake; refrigerate at least 2 hours. Combine butter and next 3 ingredients in medium bowl; blend well. Fold in whipped cream. Unroll towel with cake; spread cake with cream cheese mixture. Roll-up cake; wrap with plastic wrap. Refrigerate 2 hours; cut into slices. Makes 6-8 servings.
BEST WAY UNBRINED TURKEY (CONVECTION)
INGREDIENTS:
1 turkey, 12 to 16 pounds
2 tablespoons melted butter
4 tablespoons kosher salt
1 1/2 teaspoons pepper
1/2 cup chicken stock
INSTRUCTIONS: Preheat A convection oven to 375°. If your oven has settings for Baking or Roasting, select Roasting.
Remove the turkey from the packaging; rinse and dry well. Brush 2 tablespoons melted butter over the skin; sprinkle 4 tablespoons kosher salt and 1 1/2 teaspoons pepper over the skin and in the cavity. Tuck the wing tips under and tie the legs together. Place bird breast-up in a V-shaped roasting rack in a shallow roasting pan.
Roast for 45 minutes. Baste with 1/2 cup chicken stock.
Return turkey to oven and baste with pan drippings every 20 minutes until internal thigh temperature reaches 165°.
A 12- to 16-pound bird will cook in about 1 1/2 to 1 3/4 hours.
Let turkey rest for 20 to 30 minutes before carving.
Deep Fried Turkey*
Roasted Turkey *
Gravy
Sweet potato casserole
Make Ahead Mashed potatoes*
Shoe peg corn
Sage dressing
Creamy Wild Rice Dressing
Cranberry sauce*
Rolls*
Pumpkin Roll*
Bourbon Pecan Tart
Apple dumplings
Cranberry Sauce
Servings: 24
Submitted By: Toni
"A Thanksgiving classic. Originally submitted to ThanksgivingRecipe.com."
INGREDIENTS:
1-1/2 pounds cranberries
2 cups and 3 tablespoons white sugar 2 cups and 3 tablespoons orange juice
DIRECTIONS:
You have scaled this recipe's ingredients to yield a new amount (24). The directions below still refer to the original recipe yield (11).
1. In a large saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools
Add a 2” cinnamon stick to orange juice in sauce pan
“Sunday Best” Dinner Rolls
Added by Terri @ that's some good cookin' on July 27, 2011 in Breads, Dinner Rolls
Servings 36
Ingredients
• 2 Tablespoons Yeast
• ½ cups Sugar Plus 1/2 Teaspoon, Divided
• 2 cups Warm Water, divided
• ½ cups Butter, Melted, Plus More To Dip The Rolls In
• 3 whole Eggs
• 7 cups To 8 Cups White Flour
• ½ cups Powdered Milk
• 2 Tablespoons Dough Enhancer
• 2 teaspoons Salt
Preparation Instructions
issolve yeast and 1/2 teaspoon of sugar in 1 cup warm water.
While the yeast is proofing, add the remaining 1 cup of warm water, melted butter, remaining 1/2 cup sugar, and eggs to the mixing bowl of an electric mixer such as a Bosch or KitchenAid. When the yeast has doubled (it only takes a few minutes), add it to bowl. Mix on low speed just until the ingredients are combined.
Add 4 cups flour, powdered milk, dough enhancer, and salt. Mix on a medium speed for 7-10 minutes. Turn off mixer and let mixture rest for 10 minutes.
Add 2 more cups flour and mix on medium speed until ingredients are well incorporated. With mixer running, add more flour, 1/2 cup at a time, just until the dough cleans the side of the bowl. This is an important step because it marks the difference between a roll that has just the right amount of flour and one that has too much or too little flour. Turn the mixer to a higher knead setting and let the mixer do its thing for 8-10 minutes until the dough is very smooth and elastic.
Turn off the mixer and let the dough rest for 10 minutes. I leave the dough in the mixer bowl. This is where you really save time on this recipe. After the dough has rested, you can start forming the rolls.
Lightly butter a 9 ” x 13″ metal pan. Use a metal pan, not a glass baking dish. Pinch off enough dough to form a 1 1/2″ ball. You can vary the size of your rolls by how much dough you choose to make each one. Sometimes you might decide that you want bigger rolls if you are using these for sandwiches, sometimes you might be in the mood for something a little more traditional. Look at the amount of dough you are using for your roll and imagine it double its visible size. That’s how big your finished product will be—maybe even a little bigger. I make my rolls so that I can get 4 rolls across the pan and 5 rolls lengthwise.
Dip each roll into some melted butter before putting them into the pan. The butter provides two things: it allows the rolls to make a wonderful top and bottom (the corner rolls are my favorite because they have two outside browned sides, a brown bottom, and a lovely golden brown top) and the rolls separate easily from each other after they are baked.
Cover the pan with plastic wrap and set the rolls in a warm place to rise. It takes about an hour for the rolls to rise; sometimes only 30-45 minutes, depending on how happy the yeast is that day. You can get some good talking done while the rolls are rising.
Once the rolls have doubled in bulk, remove the plastic wrap and bake the rolls at 375ºF until they are golden brown, about 20 minutes. You can brush a little more butter on them, if you want to. It makes them extra pretty.
By the way, this recipe can make about 4 dozen rolls. You could make a pan of rolls and use the rest of the dough for cinnamon rolls or scones. Just a thought.
Deep-Fried TurkeyRecipe courtesy Alton Brown, 2006
Ingredients
• 6 quarts hot water
• 1 pound kosher salt
• 1 pound dark brown sugar
• 5 pounds ice
• 1 (13 to 14-pound) turkey, with giblets removed
• Approximately 4 to 4 1/2 gallons peanut oil*
• *Cook's Note: In order to determine the correct amount of oil, place the turkey into the pot that you will be frying it in, add water just until it barely covers the top of the turkey and is at least 4 to 5 inches below the top of the pot. This will be the amount of oil you use for frying the turkey.
Directions
Place the hot water, kosher salt and brown sugar into a 5-gallon upright drink cooler and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours.
Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking.
Place the oil into a 28 to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking. Carve as desired.
Make-Ahead Mashed Potatoes
Prep Time: 15 Minutes Ready In: 1 Hour 20 Minutes
Submitted By: Carol Evans Cook Time: 1 Hour 5 Minutes Servings: 12
"You can make these ahead several days and store in the fridge. If baking cold, let stand 30 minutes first."
INGREDIENTS:
5 pounds Yukon Gold potatoes, cubed
2 (3 ounce) packages cream cheese
8 ounces sour cream 1/2 cup milk
2 teaspoons onion salt
ground black pepper to taste
Preheat the oven to 325 degrees F (165 degrees C).
Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash.
In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish.
Cover, and bake for 50 minutes in the preheated oven.
Creamy Filled Pumpkin Patch Roll
Submitted by Nikia Glapa (NC)
Ingredients
Pumpkin Patch™
1 egg
1 cup water
3 Tbsp. vegetable oil
2 Tbsp. softened butter
1 1/2 tsp. vanilla
1 1/2 cups powdered sugar, plus 2 Tbsp. for towel
8 oz. softened cream cheese
1/2 cup whipped cream
Directions
Combine first 4 ingredients in large bowl; stir to blend. Spread batter on greased, rimmed baking sheet. Bake at 350° for 17 minutes or until toothpick inserted in center comes out clean. Sift 2 tablespoons powdered sugar over clean kitchen towel; invert cake onto towel. Roll-up the towel with cake; refrigerate at least 2 hours. Combine butter and next 3 ingredients in medium bowl; blend well. Fold in whipped cream. Unroll towel with cake; spread cake with cream cheese mixture. Roll-up cake; wrap with plastic wrap. Refrigerate 2 hours; cut into slices. Makes 6-8 servings.
BEST WAY UNBRINED TURKEY (CONVECTION)
INGREDIENTS:
1 turkey, 12 to 16 pounds
2 tablespoons melted butter
4 tablespoons kosher salt
1 1/2 teaspoons pepper
1/2 cup chicken stock
INSTRUCTIONS: Preheat A convection oven to 375°. If your oven has settings for Baking or Roasting, select Roasting.
Remove the turkey from the packaging; rinse and dry well. Brush 2 tablespoons melted butter over the skin; sprinkle 4 tablespoons kosher salt and 1 1/2 teaspoons pepper over the skin and in the cavity. Tuck the wing tips under and tie the legs together. Place bird breast-up in a V-shaped roasting rack in a shallow roasting pan.
Roast for 45 minutes. Baste with 1/2 cup chicken stock.
Return turkey to oven and baste with pan drippings every 20 minutes until internal thigh temperature reaches 165°.
A 12- to 16-pound bird will cook in about 1 1/2 to 1 3/4 hours.
Let turkey rest for 20 to 30 minutes before carving.
Giving Thanks for This Time
My holiday season has officially begun. On Friday we gathered with friends to take part in our first traditional activity of the holidays, our Operation Christmas Child box party. Our participation in this wonderful program sets the tone of our celebrations and reinforces the value that this season is an opportunity to give more than to receive. Today we took 33 shoe boxes full of gifts to the church for a blessing and then to the drop off site. It's such a blessing to be able to do this each year.
Tomorrow, I will pick my parents up at the airport. I am so excited for this Thanksgiving weekend. Three of my four sisters, and their families will join us, along with two of my aunts and uncles and two cousins. There should be 23 in all for dinner on Thursday.
I spent part of yesterday and today making Christmas ornaments that will be favors for our guests. I'm pretty pleased with the ornaments. They are old alphabet blocks upon which I pasted a photo of our home on one side and the date and name on the other side. I think they look really nice.
I spent a larger part of today putting together recipes, a grocery list and a schedule for Thanksgiving day. It's good to see it all on paper. Having a plan always helps me feel more relaxes about the challenges that I know are going to come along.
Here's the menu.
Deep Fried Turkey
Roasted Turkey Gravy
Sweet potato casserole
Make Ahead Mashed potatoes
Shoe peg corn
Sage dressing
Creamy Wild Rice Dressing
Cranberry sauce
Rolls
Pumpkin Roll
Bourbon Pecan Tart
Apple dumplings
Here's the plan.
Monday
Pick Mom and Dad up at the airportRoast chickens for dinner. Use leftovers for chicken enchiladas.
Make pumpkin roll
Tuesday
Grocery shopping
Make chicken enchiladas. Freeze.
Wednesday
Make apple dumplings, bourbon pecan tart, cranberry sauce, sweet potato casserole, make ahead potatoes
Pick up tables and chairs
Chop onions and celery
Brine one turkey
Thursday
Breakfast and Macy’s Parade
Set table
Snacks for lunch
12:00 prep dressings 2 9X13 pans
1:15 Roasted Turkey 2 hours in oven 20 minutes rest time
1:30 Dinner rolls 2 hours prep and rising ½ hour to bake
1:45 Deep Fried Turkey 30 minutes to bring to room temperature 45 minutes-1 hour fry time 30 minutes rest time before carving
2:00 Sage dressing 1 hour in oven (put back in oven when turkey comes out)
2:15 Creamy Wild Rice Dressing 45 minutes in oven (put back in oven when turkey comes out)
2:30 set out Make Ahead Mashed Potatoes and Thanksgiving Sweet Potatoes
3:10 Put Make Ahead Mashed Potatoes and Thanksgiving Sweet Potatoes in oven
3:15 Make Gravy
3:30 Shoe peg corn – 20 minutes
4:00 Dinner
We are going to rent tables and chairs so that everyone can sit together for dinner. I'm still trying to decide if I'm going to buy new table clothes and napkins or if I'm going to go with mix and match that I already have. I do know that I need to pick up another eight person place setting of silverware. I've got all the plates and serving pieces that I need. It feels wonderful to be able to look forward to every moment of the coming week. I am so thankful.
Sunday, November 13, 2011
Thanksgiving On My Mind
I intended to prepare the second Redwall Feast with S9 this weekend then I became obsessed with Thanksgiving. I started looking at recipes, thinking about seating and napkins, and planning sleeping arrangements. I also spent some time on Saturday morning talking about the menu with my husband.
During our conversation, my husband began to wax poetic over the rolls he remembered from our junior high school cafeteria. Yes, we went to junior high together. Yes, the rolls were worth remembering. They were tall and buttery. They were served warm and they pulled apart in a light and fluffy goodness that can best be compared to cotton candy. They were exquisite.
I have always made my own bread. I have my grandmother's tried and true bread recipe that I use for almost all my bread needs. It makes lovely pizza dough, cinnamon rolls, loaves and rolls. It is delicious but it is not light and fluffy and it does not pull apart like cotton candy. So, I went on a quest to find a contender to stand up to childhood memories.
This is the recipe I found and it is the one we will be enjoying on Thanksgiving day. These rolls were light and fluffy and if they didn't pull apart exactly like cotton candy, they were pretty close. The recipe calls for a heavy duty mixer. I did all the mixing and kneading by hand and it worked fine. I also left out the dough enhancer and the rolls were lovely.
“Sunday Best” Dinner Rolls
Added by Terri @ that's some good cookin' on July 27, 2011 in Breads, Dinner Rolls
Servings 36
Ingredients
• 2 Tablespoons Yeast
• ½ cups Sugar Plus 1/2 Teaspoon, Divided
• 2 cups Warm Water, divided
• ½ cups Butter, Melted, Plus More To Dip The Rolls In
• 3 whole Eggs
• 7 cups To 8 Cups White Flour
• ½ cups Powdered Milk
• 2 Tablespoons Dough Enhancer
• 2 teaspoons Salt
Preparation Instructions
Dissolve yeast and 1/2 teaspoon of sugar in 1 cup warm water.
While the yeast is proofing, add the remaining 1 cup of warm water, melted butter, remaining 1/2 cup sugar, and eggs to the mixing bowl of an electric mixer such as a Bosch or KitchenAid. When the yeast has doubled (it only takes a few minutes), add it to bowl. Mix on low speed just until the ingredients are combined.
Add 4 cups flour, powdered milk, dough enhancer, and salt. Mix on a medium speed for 7-10 minutes. Turn off mixer and let mixture rest for 10 minutes.
Add 2 more cups flour and mix on medium speed until ingredients are well incorporated. With mixer running, add more flour, 1/2 cup at a time, just until the dough cleans the side of the bowl. This is an important step because it marks the difference between a roll that has just the right amount of flour and one that has too much or too little flour. Turn the mixer to a higher knead setting and let the mixer do its thing for 8-10 minutes until the dough is very smooth and elastic.
Turn off the mixer and let the dough rest for 10 minutes. I leave the dough in the mixer bowl. This is where you really save time on this recipe. After the dough has rested, you can start forming the rolls.
Lightly butter a 9 ” x 13″ metal pan. Use a metal pan, not a glass baking dish. Pinch off enough dough to form a 1 1/2″ ball. You can vary the size of your rolls by how much dough you choose to make each one. Sometimes you might decide that you want bigger rolls if you are using these for sandwiches, sometimes you might be in the mood for something a little more traditional. Look at the amount of dough you are using for your roll and imagine it double its visible size. That’s how big your finished product will be—maybe even a little bigger. I make my rolls so that I can get 4 rolls across the pan and 5 rolls lengthwise.
Dip each roll into some melted butter before putting them into the pan. The butter provides two things: it allows the rolls to make a wonderful top and bottom (the corner rolls are my favorite because they have two outside browned sides, a brown bottom, and a lovely golden brown top) and the rolls separate easily from each other after they are baked.
Cover the pan with plastic wrap and set the rolls in a warm place to rise. It takes about an hour for the rolls to rise; sometimes only 30-45 minutes, depending on how happy the yeast is that day. You can get some good talking done while the rolls are rising.
Once the rolls have doubled in bulk, remove the plastic wrap and bake the rolls at 375ºF until they are golden brown, about 20 minutes. You can brush a little more butter on them, if you want to. It makes them extra pretty.
By the way, this recipe can make about 4 dozen rolls. You could make a pan of rolls and use the rest of the dough for cinnamon rolls or scones. Just a thought.
During our conversation, my husband began to wax poetic over the rolls he remembered from our junior high school cafeteria. Yes, we went to junior high together. Yes, the rolls were worth remembering. They were tall and buttery. They were served warm and they pulled apart in a light and fluffy goodness that can best be compared to cotton candy. They were exquisite.
I have always made my own bread. I have my grandmother's tried and true bread recipe that I use for almost all my bread needs. It makes lovely pizza dough, cinnamon rolls, loaves and rolls. It is delicious but it is not light and fluffy and it does not pull apart like cotton candy. So, I went on a quest to find a contender to stand up to childhood memories.
This is the recipe I found and it is the one we will be enjoying on Thanksgiving day. These rolls were light and fluffy and if they didn't pull apart exactly like cotton candy, they were pretty close. The recipe calls for a heavy duty mixer. I did all the mixing and kneading by hand and it worked fine. I also left out the dough enhancer and the rolls were lovely.
“Sunday Best” Dinner Rolls
Added by Terri @ that's some good cookin' on July 27, 2011 in Breads, Dinner Rolls
Servings 36
Ingredients
• 2 Tablespoons Yeast
• ½ cups Sugar Plus 1/2 Teaspoon, Divided
• 2 cups Warm Water, divided
• ½ cups Butter, Melted, Plus More To Dip The Rolls In
• 3 whole Eggs
• 7 cups To 8 Cups White Flour
• ½ cups Powdered Milk
• 2 Tablespoons Dough Enhancer
• 2 teaspoons Salt
Preparation Instructions
Dissolve yeast and 1/2 teaspoon of sugar in 1 cup warm water.
While the yeast is proofing, add the remaining 1 cup of warm water, melted butter, remaining 1/2 cup sugar, and eggs to the mixing bowl of an electric mixer such as a Bosch or KitchenAid. When the yeast has doubled (it only takes a few minutes), add it to bowl. Mix on low speed just until the ingredients are combined.
Add 4 cups flour, powdered milk, dough enhancer, and salt. Mix on a medium speed for 7-10 minutes. Turn off mixer and let mixture rest for 10 minutes.
Add 2 more cups flour and mix on medium speed until ingredients are well incorporated. With mixer running, add more flour, 1/2 cup at a time, just until the dough cleans the side of the bowl. This is an important step because it marks the difference between a roll that has just the right amount of flour and one that has too much or too little flour. Turn the mixer to a higher knead setting and let the mixer do its thing for 8-10 minutes until the dough is very smooth and elastic.
Turn off the mixer and let the dough rest for 10 minutes. I leave the dough in the mixer bowl. This is where you really save time on this recipe. After the dough has rested, you can start forming the rolls.
Lightly butter a 9 ” x 13″ metal pan. Use a metal pan, not a glass baking dish. Pinch off enough dough to form a 1 1/2″ ball. You can vary the size of your rolls by how much dough you choose to make each one. Sometimes you might decide that you want bigger rolls if you are using these for sandwiches, sometimes you might be in the mood for something a little more traditional. Look at the amount of dough you are using for your roll and imagine it double its visible size. That’s how big your finished product will be—maybe even a little bigger. I make my rolls so that I can get 4 rolls across the pan and 5 rolls lengthwise.
Dip each roll into some melted butter before putting them into the pan. The butter provides two things: it allows the rolls to make a wonderful top and bottom (the corner rolls are my favorite because they have two outside browned sides, a brown bottom, and a lovely golden brown top) and the rolls separate easily from each other after they are baked.
Cover the pan with plastic wrap and set the rolls in a warm place to rise. It takes about an hour for the rolls to rise; sometimes only 30-45 minutes, depending on how happy the yeast is that day. You can get some good talking done while the rolls are rising.
Once the rolls have doubled in bulk, remove the plastic wrap and bake the rolls at 375ºF until they are golden brown, about 20 minutes. You can brush a little more butter on them, if you want to. It makes them extra pretty.
By the way, this recipe can make about 4 dozen rolls. You could make a pan of rolls and use the rest of the dough for cinnamon rolls or scones. Just a thought.
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