Wednesday, November 23, 2011

Thanksgiving Rolls

Here are the rolls my mom made for Thanksgiving.  They are really yeast-y and soft.  Love them! And they way they are rolled up is so pretty.

I've never been able to make bread at all, but my mom said these are easy. I don't know about that..the recipe is really long and also includes a video (all signs of a difficult recipe).  Maybe someday I'll try to make them.  Someday when I get a little more patience...But you should bake them for Thanksgiving; they'll be worth it.  You still have time and I'll bet you have all the ingredients in your pantry!


Homemade Thanksgiving Rolls (from here)

2 cups warm water
2/3 cup instant nonfat dry milk
2 Tablespoons dry yeast (2 packages)
1/4 cup sugar
2 tsp. salt
1/3 cup butter or shortening
1 egg
5-5 1/2 cups all purpose flour (bread flour can be used)
 
In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves.
Add the yeast to this mixture then the sugar, salt, butter, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand.
Add approximately 1/2 cup of flour and mix again. (This can be done by hand or mixer). The dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour). The less flour you use, the softer the dough will be. Scrape the dough off the sides of the bowl and pour approximately on tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. (This helps prevent the dough from drying out.) Cover with plastic and allow to rise in a warm place until double in size.
Sprinkle a cutting board or counter with flour and put the dough on the flour. You can roll these into crescent rolls or do it the traditional Lion House way. Here is a video showing how to roll them the Lion House way. Roll into a rectangle. You want to cut the rectangle into smaller rectangles that are 2"X4" (a little smaller than a dollar bill). Then you roll them (or flip them like in the video) and place them on a greased (or parchment lined) baking pans. 
Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours). Bake in a 375-degree oven for 15-20 minutes or until they are browned to your satisfaction. Brush with melted butter while hot. Yields 2 to 2 1/2 dozen rolls.