Hiya everybody. We're just one week away from Turkey Day. Woo-hoo. I'm starting to dust off platters, count chairs, and scribble grocery lists for my Quiet Man. We've got a count of about 35 I believe, but there's always room for more if you're thinking about a visit. I've still got one lonely cardtable, so come on over. One of the items on our table that draws the crowd is my Mom's buttery holiday rolls. Light and feathery, soft and pillowy, these rolls are a favorite with young and old alike. I know it might seem intimidating to work with yeast, but once you get the hang of it, these rolls are really quite easy to make. They require very little kneading since a long, cold rise will turn the task over to the yeast. Make them the night before and shape them during the final hours of prep. I like to pop the rolls in the oven just as the turkey comes out, since the turkey needs to rest for about 30 minutes. There's nothing like a piping hot turkey dinner with a warm, homemade roll resting on the side of the plate. I'm not going to name any names (Sailor, Reeve, little Adam) but there are some in our family that will skip the dinner and load the plate up with rolls. They're that good! Here's a step by step guide that will help any baker churn out perfectly delicious, positively pretty holiday rolls.
The ingredients are simple and inexpensive: milk, active rise yeast, butter, eggs, water, salt, sugar, and flour.
Bake for 12 minutes at 350 degrees. Pick up a roll with a spatula and make sure it's nicely browned on the bottom, too. Let them cool for a couple of minutes before placing them in a basket.
Next Up: Pumpkin Ginger Cheesecake