11/25/2010

Happy Thanksgiving

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I hope you are all enjoying the day with your families and friends.  We are off to spend the day with our family, but I just wanted to share with you our Thanksgiving menu and a few extras I made for our leftover feast.  Mmm-- I can't wait! 

Curried Chicken Log
Roasted Shrimp with Rémoulade

Brined Roast Turkey
Cornbread, Chestnut, and Bacon Dressing with Fresh Herbs
Sweet Potatoes with Pecan Streusel and Homemade Marshmallows
Haricots Verts Gratinéed with Cheese
Steamed White Rice
Giblet Gravy with Cognac and Cream

Deep-Dish Apple Pie
Spiced Pumpkin Cheesecake

And  it wouldn't be Thanksgiving without Buttery Pan Rolls!  Light, fluffy, buttery, and yummy.  No need for extra butter.   Just pull them apart and use them to wipe up every last morsel on your plate:P  We don't eat these for just Thanksgiving, we eat them all year long.  
So, this is the recipe I would like to share with you today.  


Not just today, but everyday I am thankful for my wonderful familymy dearest friends, my love for food, and now the ability to share it all with you.  Have a joyous day!






Buttery Pan Rolls
makes 12-14 big rolls 

1 1/2 cups warm water
2 tablespoons instant yeast
1/3 cup granulated sugar
2 1/4 teaspoons kosher salt
2 extra large eggs, at room temperature
1/4 cup (2 oz) unsalted butter, at room temperature
5-6 cups bread flour

1/4 cup (2 oz) unsalted butter, melted 
additional flour for dusting

Spray a 10-inch spring form pan or a 9x13-inch pan with non-stick baking spray.  

In the bowl of a stand mixer fitted with the dough hook, add the water, yeast, sugar, salt, eggs, butter and 5 cups of the bread flour.  Mix on low speed until it forms a soft mass.  With the mixer running add additional flour a tablespoon at a time until it forms a soft dough just lightly sticking to the bottom of the bowl.

Turn the dough out onto a lightly floured surface and shape into a ball.  Place the bowl in a large, lightly greased bowl.  Cover with plastic wrap and let the dough rise for 45 minutes, or until doubled in size.

Preheat the oven to 350º.

Turn the dough out onto a lightly floured surface and gently degas the dough.  Divide the dough evenly into 12-14 portions.  Roll into balls and arrange them in the prepared pan.  Brush with the melted butter.  Cover the rolls lightly with plastic wrap and let rise for 15-20 minutes, or until puffy.  Remove the plastic and using a fine mesh sieve dust with additional flour.  Bake for 30-35 minutes or until golden brown.  Transfer to a wire rack to cool.  Serve warm or at room temperature.  Enjoy!

Source: Adapted from my mom

5 comments:

  1. Your thanksgiving menu sounds divine. We did not have a feast this thanksgiving cos my hubby returned home from a biz trip last evening. We had ham sandwich and clam soup. We are still very thankful cos we have each other.

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  2. Beautiful dinner Nicole! The rolls look amazing and I can't wait to try them for Christmas. Can't wait to get all the recipes!!

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  3. Beautiful rolls! I will try them for our holiday table.

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  4. Hi, Nicole

    I've made this bread in the morning and it was delicious! Thank you very much for the recipe!

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    Replies
    1. You are welcome. I am glad you enjoyed the recipe.

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