By Kelly Bogard
As Thanksgiving approaches, I’m starting to craft my menu. It really doesn’t change much from year to year, but it helps me plan if I have it all written down.
And, of course, we have to have pumpkin pie, along with anything else our family and friends bring over for us to enjoy together.
The one thing I always forget about until the last minute, though, is the rolls. Those soft, warm, buttery rolls that take forever to make…or do they? This week, we’re going to make them in an hour. So you won’t be as rushed on Thanksgiving Day!
Bread doesn’t have to be time consuming or hard to make as long as you pay attention to your yeast. There are a few things you should know about yeast. It doesn’t store long, so I buy it fresh every time I want to make something that requires it. Yeast also doesn’t like hot water. Be sure your water isn’t over 110 degrees, or it will kill the yeast and your bread won’t rise.
Mix together three cups of flour, salt and half of the butter in a large mixing bowl. Start the mixer on low, and add in the yeast mixture. Slowly add in the remaining flour as the dough is coming together. Continue kneading it in the mixer until it is smooth and comes away from the sides of the bowl. It takes a good five minutes, so don’t worry if it looks like it’s taking too long.
Cover the bowl with a kitchen towel and let set to rise in a warm spot. I like to use the kitchen window if it is still warm outside. Let it rise for about 20 minutes. Go ahead and melt the remaining butter while you’re waiting.
Hot out of the oven or used the next day for turkey sliders, these easy-to-make rolls can’t be beat. When you get your menu ready, be sure to share it with me. I love to learn about new dishes I can add from year to year. From all of us at Texas Table Top, enjoy!