Welcome to our Thanksgiving Progressive Dinner!
Join in as 8 bloggers join together and share with you a progressive dinner, online style. Each blog will “host” a course, and share with you a favorite recipe for the holiday season. This dinner is being hosted by:
We are looking forward to serving you! All you need to do is follow along the blogs, and you’ll get a full course meal to bring in your holiday season! Thanks for joining us and being our guest!
Heavenly Dinner Rolls
Welcome and Happy Thanksgiving to you! I am so glad you could join us today. Bread is a traditional part of most meals. Historically, bread in some form, has been a part of human diets for many thousands of years. Rich and poor alike consumed bread, although in different forms. White bread was available only to the rich and royals until modern times. Wheat is the most common grain used to bake bread. Wheat contains carbohydrates, protein and important B vitamins. So it’s no surprise that most of us look forward to the aroma of fresh baked bread and rolls on our dinner tables. Thanksgiving is a time to bring out our best recipes. We break bread together and enjoy it as an appetizer or a accompaniment to a delicious dinner.
This year I will be baking one of my families favorite rolls for our Thanksgiving table. The recipe is one that I have adapted from a recipe for sandwich rolls in an old cookbook. I make the rolls a smaller size for dinner parties, but you can make them large or small and adjust the baking time accordingly.
- water - 1 cup luke warm water divided
- butter- 2 Tbsp melted
- sugar- 2 Tbsp
- salt- 2 tsp
- bread flour - 3 to 3 and 1/4 cups
- nonfat dry milk - 3 Tbsp
- yeast - 2 tsp or 1 package
- In a large bowl, mix the yeast with 1/4 cup of warm water.
- Let the yeast sit in the water for 10 minutes
- add two cups of flour, the sugar, nonfat dry milk, melted butter, and salt.
- Using a sturdy spoon or a stand mixer begin mixing the dough.
- Gradually add the remainder of the warm water.
- add the remaining cup or cup and a quarter of flour until the batter begins to form a dough ball.
- If kneading by hand, remove the dough from the bowl and begin to knead the dough forward and then backward in a kneading motion until the dough is firm and elastic. It should spring back when pushed on with a finger. ( if using a stand mixer with a dough hook, your mixer will do the kneading for you.)
- Put the dough back in the bowl, cover with a towel and put in a warm, draft free spot for about one hour. The dough will rise and double in size.
- After the dough has risen, punch it down, knead a couple of times and reform into a ball. Let rest on a cutting board, covered with a towel for 20 minutes.
- Cut the dough into 24 equal pieces. Form the pieces into balls and place on parchment paper on a cookie sheet. Cover with a towel again and let rise for one hour.
- Preheat oven to 375 degrees F.
- Optional - Beat one egg. Brush the tops of each roll with a light egg coating. Sprinkle sesame seeds, poppy seeds, onion flakes if desired.
- Bake for 10 minutes
- Let cool for 1 minute. Serve warm with butter.
- The rolls can be make ahead of time and frozen in freezer bags for later use. Defrost rolls when ready to use. Reheat in a low oven for 2 to 3 minutes to warm.
- Variations: Make sandwich rolls by dividing the original dough ball into 12 pieces. Continue as above. Bake for 15 to 20 minutes. or until golden brown.
here are some more detailed photos of the steps used to make rolls.
?Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.?
? James Beard