Thanksgiving Baking: Rolls-Biscuits-Breads
What rolls, biscuits, breads are you baking for Thanksgiving?
I was looking at rosemary rolls too, but have not found a recipe I like yet.
I just posted a new thread over on the special diets board for any gluten free roll recipes (for my daughter). If anyone has a good one, please post it over there :)
I might also be baking some crusty french bread for the appetizer tray as well. I am still trying to figure out how much time I ACTUALLY have vs my "big ideas", Ha!
For the past 2-3 years, I've been making the Light and Tender rolls from America's Test Kitchen, using their instructions for doing them the day before. I've done it both ways... hold it fridge before first rise and hold in fridge after making into rolls. Both work well. I add a little extra of both sugar and salt to the recipe because I think it's needed for flavor. I make lots, because we love leftover turkey on poufy rolls with a dollop of cranberry sauce. :-)
I have an online subscription and found the Rich and Tender recipe but no Light and Tender recipe. The Rich and Tender recipe has a related recipe for a make-ahead version, but that calls for freezing the dough, etc. However, I also found their "Best American Dinner Rolls," which do call for the fridge rise. Here's that recipe (paraphrased) if you want it:
3/4 cup whole milk
8 tablespoons unsalted butter, melted, (reserve 2 tablespoons for brushing)
6 tablespoons sugar
1 1/2 teaspoons table salt
2 large eggs, room temperature
1 package rapid-rise yeast (2 1/4 teaspoons)
3 cups unbleached all-purpose flour (15 ounces), plus additional flour as needed (dough should be soft - resist the urge to add more flour)
1. TO MAKE THE DOUGH: Bring milk to boil in saucepan over medium heat; let stand off heat until skin forms on surface, 3 to 5 minutes. Using soup spoon, skim skin off surface and discard. Transfer milk to bowl of standing mixer and add 6 tablespoons melted butter, sugar, and salt; whisk to combine and let mixture cool. When mixture is just warm to the touch (90 to 100 degrees), whisk in eggs and yeast until combined.
2. Add flour to bowl; using dough hook, mix on low speed on mixer until combined, 1 to 2 minutes. Increase speed to medium-low and knead about 3 minutes more; when pressed with finger, dough should feel tacky and moist but should not stick to finger. (If dough is sticky, add another 1 to 3 tablespoons flour.) Continue to knead on medium-low until cohesive, elastic dough has formed (it should clear sides of bowl but stick to bottom), 4 to 5 minutes longer.
3. Transfer dough to floured work surface. Knead dough by hand 1 to 2 minutes to ensure that it is well kneaded. Dough should be very soft and moist but not overly sticky. (If dough sticks excessively to hands and work surface, knead in flour a tablespoon at a time until dough is workable.) Lightly spray bowl with nonstick cooking spray. Transfer dough to bowl; lightly coat surface of dough with cooking spray and cover with plastic wrap. Let dough rise in warm, draft-free location until doubled in volume, 2 to 3 hours.
4. TO SHAPE THE ROLLS: Coat two 9-inch round cake pans with cooking spray; set aside. Turn dough out onto lightly floured work surface. Pat dough into rough 12 by 10-inch rectangle, gently pressing out air; starting from edge farthest from you, roll dough into cylinder. Using palms, roll dough back and forth until cylinder is about 18 inches long and of even thickness. Using bench scraper or chef's knife, cut cylinder in half crosswise, then cut each half into 8 evenly sized pieces.
5. Working with one piece at a time and keeping remaining pieces covered with plastic wrap or kitchen towel, form dough pieces into smooth rounds. Set piece of dough on unfloured area of work surface. Loosely cup hand around dough (not directly over it); without applying pressure to dough, move hand in small circular motions. (Tackiness of dough against work surface and circular motion should work dough into smooth, even ball.) Arrange shaped rolls in prepared cake pans (one in center and seven spaced evenly around edges); cover cake pans with plastic wrap lightly coated with cooking spray, then cover pans securely with foil. Refrigerate at least 24 or up to 48 hours.
6. TO BAKE THE ROLLS: Remove foil (but not plastic wrap) from cake pans; let rolls rise in draft-free cool room-temperature location until doubled in volume (rolls should press against each other), 6 to 7 hours. When rolls are nearly doubled in volume, adjust oven rack to lower-middle position and heat oven to 400 degrees. Remove plastic wrap. Brush rolls with 2 tablespoons melted butter; bake until deep golden brown, 14 to 18 minutes. Cool rolls in pans on wire rack about 3 minutes, then invert onto rack; re-invert rolls and cool 10 to 15 minutes longer. Break rolls apart and serve warm.
That's very similar to my recipe... I had the name wrong (was at work). It's the Rich and Tender version (from the ATK Family Cookbook), which makes a bit larger "batch". Ingredients:
1 1/4 milk, warm
10 T butter, melted and cooled (reserve 2 T for brushing)
1 Large egg, lightly beaten
4 1/4 C AP flour
2 T sugar (I use a bit more)
1 envelope (2 1/4 t instant or rapid-rise yeast)
1 1/2 t salt
Instructions are pretty much the same.
I have refrigerated both before the 1st rise and before shaping/2nd rise. Both worked well.
I often use bread flour for at least part of it. When using bread flour, I usually have to reduce the amount of flour or increase the amount of milk.
Cloverleaf yeast rolls, by coolrise method; same recipe my mother used. This is actually the only non-negotiable item on our holiday tables (Thanksgiving, Christmas, Easter, etc), besides iced tea. My family would revolt if these did not appear.