Sunday, November 16, 2008

It's the big count down! 12 days till Thanksgiving!

I took over cooking Thanksgiving about 3 years ago. We take turns celebrating with my family or the in-laws ever other year, but I cook every year. The reason is, Thanksgiving must be done right, and I definitely have an opinion on how to do it right! So to get excited, I am doing a count down to Turkey Day. All the recipes you will ever need to do a traditional Thanksgiving dinner!

Today, out of this world rolls (that is their name, literally). These were brought warm to the Thanksgiving table ever since I can remember. We ate them on Thanksgiving, and only on Thanksgiving. I bust these out occasionally outside of turkey day, but next to the big bird, they define Thanksgiving to me. Luckily, if you are a baby to bread making, this recipe is for beginners and requires no kneading. Recipe makes about 3 dozen rolls, I always double it, but you need a big bowl and a big fridge to do that (or a cold back porch where to dogs can't reach!)

2 T yeast proofed in 1 c warm watter and 2 t sugar. set aside.

1 c butter melted

2 c warm water

4 t salt

6 eggs

4 1/2 c flour

1/2 c sugar
Mix together with a hand mixer in a huge bowl till smooth, add yeast mixture and blend till smooth. Add 4 more cups flour and stir with a wooden spoon. Dough will be very sticky! It will also be noted that my mothers original recipe called for a cup of sugar,  I reduced it to 1/2 cup. Cover with Pam sprayed wrap and put in the fridge overnight. The dough should almost double when its time to shape.

Begin to shape dough 3 hours before you want to serve them. You need to be working with cold dough, as warm dough will be too sticky! Take half the dough and turn it a couple times on a floured surface, then roll out into a circle about a 1/4 inch thick. Spread with melted butter. Cut into triangles and roll into crescent shapes.

Place on a greased cookie sheet. Repeat with second half of dough. Cover rolls with a tea towel (the kind of towel that doesn't have fuzzies) and let raise till nice a puffy.

Cook at 400 degrees for 10-14 minutes, until brown and yummy looking. Serve warm.


Jessica Brown said...

How many rolls does it make? Is the recipe you posted doubled already? 6 eggs seems like so many eggs!

Jessica Brown said...

Ok I read and re-read these instructions to make sure I did everything right, but my dough was sooo sticky. My rolls looked like blobs. I added tons and tons of flour to try to get it less sticky, but no luck. We will see how they taste. Thats all that matters right?Is it just because I live in a humid climate?

Nan said...

the dough is very sticky! That is the exact reason you put the dough in the fridge overnight to rise so the dough is cold when you work with it. and its a lot of eggs. Trust the recipe . . . .