PRINT RECIPE ONLYWednesday Thanksgiving Report: I’m getting excited; tomorrow is the day! I love to plan menus but there isn’t much menu planning for Thanksgiving, There is plenty of shopping & cooking & baking but the menu was set many years ago & we enjoy the long established traditional feast!
What’s on your menu? This is what we will be dining on:
Turkey and Gravy
Cranberry Sauce
Mashed potatoes
Sweet potatoes (no marshmallows)
Mom’s Holiday Rolls
Pillsbury Crescents (don’t judge)
Homemade Cornbread Stuffing
Corn
Green Bean Casserole (for me!)
Deviled Eggs (for Mark)
Pumpkin Pie with real whipped cream
Individual Chocolate Brownie Mousse Trifles (for Monica)
I could easily live without the turkey, crazy, huh? I’m most looking forward to the sweet potatoes, stuffing, mashed potatoes & gravy & homemade rolls. Speaking of rolls, the Pillsbury Crescents are for Monica. I know! What kind of child have I raised? She’s perfect in every other way, I swear! I live for homemade bread!
This recipe is another favorite family tradition. My mom has made these for every holiday as long as I can remember & they are so good. They are light & fluffy & buttery. They make any meal complete but they must be served on Easter, Thanksgiving & Christmas.
Mom’s Holiday Rolls
ingredients:
1 package regular dry yeast
1/4 cup warm water
3/4 cup milk, scalded
1/4 cup butter
1 egg
1 teaspoon salt
1/4 cup sugar
3 1/2 cups flour (approximately)
directions:
1. Dissolve yeast in warm water in large bowl. Set aside.
2. Scald milk in microwave. I put it in a 4 cup glass measuring cup & cook on high for a couple of minutes. You want it to boil but not boil over. While milk is hot, add butter, stir it a bit until the butter melts in the hot milk. (I accidentally used a whole stick of butter today & it turned out just fine.)
3. After milk & butter cools for a few minutes, stir the egg, salt & milk mixture into the yeast.
4. Using a fork, stir in sugar & 2 cups flour to form a batter.
5. Add enough additional flour to make dough easy to handle.
6. Knead dough on floured surface for five minutes. Add additional flour, if needed. Place dough in greased bowl covered with a damp cloth, in a warm place, to rise until doubled, at least 1 hour.
7. Punch dough down and shape into rolls. Place in greased 9x13 pan & cover & allow to rise again.
8. Bake at 350 degrees for 15 minutes or until golden brown. Brush with melted butter & serve.
AND...
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CONGRATS to my cute cousin, Kendall, who won a BLUE RIBBON at the fair
with this recipe! I'm going to try the cloverleaf next time. He's a PRO &
I’m so proud of him!!
I just had Kendall read this and he is so excited he made it on a blog!! LOL Thanks for including him. I hope he keeps his interest in cooking. Next year is tea ring for 4H! YUMMY!!
ReplyDeleteLoving this recipe - I've been looking for a basic dinner roll recipe, and this one looks so buttery and delicious, yum! :)
ReplyDeleteAmazing rolls - defintion of comfort food! You have one more ReicpeNewZ feature: http://www.facebook.com/RecipeNewZ Congratulations!
ReplyDeleteNot to be dumb but do you use regular flour, self rising, bread flour? I just wanted to make sure before I started on this venture! :)
ReplyDeleteHi, I use all purpose flour. Thanks for stopping by! :)
DeleteI tried this recipe and my dough never rose. Do you have any suggestions on what I did wrong?
ReplyDeleteHi Hayley, I'm sorry you had trouble with the yeast rising. Here are a few things that may have happened: yeast that is not fresh, water (or milk) that is too hot that it kills the yeast, water that is too cold that it won't activate the yeast. Also if your kitchen is too cold it may rise slower. I made these for Thanksgiving yesterday & they rose perfectly. I know it's frustrating when an ingredient doesn't cooperate. I hope you'll give it another try. Good luck!
DeleteI have tried this recipe three times now, and each time I get the same results - the balls of dough do not rise and get as "pretty and puffy" as the ones in the picture. The taste has been good but they are flat and lumpy.
ReplyDeleteI'm sorry! It sounds like a problem with the yeast not activating properly. I buy the jar of Fleischmann's Active Dry Yeast & store it in the fridge. I'm glad you like the taste even though the yeast didn't work well for you!
DeleteI made them and love them! My brother ate like 7 yesterday.
ReplyDeleteI want to make a double batch for Thanksgiving and my question is: If I double the recipe will it change my rising time, etc? Or is it better to do two separate batches?
Hi Amber, I'm so glad you love them! I asked my mom & she said to definitely make 2 separate batches. :)
DeleteCould you make these and then put them in the fridge over night and cook the next day. I would like to make them for christmas but I would like to make the day before.
ReplyDeleteHi there, YES, you can make them the night before. Just cover them with plastic wrap sprayed with cooking spray & refrigerate right after you shape them into rolls. They will rise slowly in the refrigerator. When ready to bake, take them out of the fridge, loosen the plastic wrap, set them out for 30 to 60 minutes & CAREFULLY remove the plastic wrap so you don't deflate the dough. Bake as directed. :)
DeleteWow! I made this recipe today and it was excellent! They were a big hit, my family gave them five stars! I will definitely be making these again! Thanks so much for sharing your recipe.
ReplyDeleteThanks so much for stopping by to let me know you enjoyed them! I'm happy to pass on my family traditions. Happy New Year!
DeleteHow long should it take for the rolls to rise when rising the second time?
ReplyDeletefor best results, the water must be between 100-110 degrees. Put the water in a small bowl and add the yeast. Let it sit for 10 minuits or until it foams up, then added it to the other ingredents. The milk should not be warmer than 110 degrees. It works for me, give it a try. If the water or milk is too hot it will kill the yeast.
ReplyDelete