Originally I intended only to email this photo to E who is on a business trip and missing homemade cooking (sorry, Love). But this recipe is too good not to share.Today I am making rolls for Thanksgiving. The last time E and I hosted Thanksgiving was 9 years ago - there were only six of us but I ate like it was the end of the world as I was 40 weeks pregnant and couldn't have cared less about an extra pound or two. [it really was the end of the world, as I knew it, anyway.]
Cooking for 16 this year will be a learning experience and I'm determined to make it easy. While I'm a bit nervous about the turkey, I can bake bread in my sleep and I'm happy to have an excuse to make my long-time favorite roll recipe. These can be made small or large. They are perfect with jam or sliced for sandwiches.
Basic Yeast Dough / Crescent Rolls (adapted from Southern Living)
Ingredients
1 package yeast, active dry
1 cup water warm (105-115 degrees)
3 tablespoons sugar
2 tablespoons vegetable shortening
1 each egg
1/2 teaspoon salt
3+ cups flour, all-purpose flour
1 package yeast, active dry
1 cup water warm (105-115 degrees)
3 tablespoons sugar
2 tablespoons vegetable shortening
1 each egg
1/2 teaspoon salt
3+ cups flour, all-purpose flour
Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Add sugar, shortening, egg, salt, and half of flour; beat at low speed of an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough. Place dough in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk, or cover and refrigerate up to 5 days. [note: my experience is that refrigeration is best. The dough is less sticky and dividing the task keeps it from taking most of your day]
(If refrigerated, let return to room temperature before proceeding.)
Punch dough down; turn out onto a lightly floured surface, and knead 4 or 5 times. Divide dough into two balls. Roll each to a 12-inch diameter circle, rub with softened butter, cut into 12 wedges, and roll each tightly, sealing points underneath each roll. Cover and let rise until doubled. Then bake for 375 degrees for 12 minutes.
(If refrigerated, let return to room temperature before proceeding.)
Punch dough down; turn out onto a lightly floured surface, and knead 4 or 5 times. Divide dough into two balls. Roll each to a 12-inch diameter circle, rub with softened butter, cut into 12 wedges, and roll each tightly, sealing points underneath each roll. Cover and let rise until doubled. Then bake for 375 degrees for 12 minutes.
Try not to eat immediately but wrap well and freeze until Thanksgiving.
[I took this picture of Sam at the same time as the rolls...is it just me or doesn't he look like a roll himself?]
[I took this picture of Sam at the same time as the rolls...is it just me or doesn't he look like a roll himself?]
2 comments:
Mmmm! Looks yummy! (the rolls, I mean - but the pup-dog pretty cute too!) :)
Thanks, Ann. I need a good roll recipe. They look perfect!
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