Today I bring you a recipe that will make your Thanksgiving preparation easier way. If you are someone like me who likes to plan and prepare things in advance to avoid the stress of last minute of cooking, you will love this. These are the butteriest little softer breads, and you can do today, freeze them and then cook them fresh on Thanksgiving. Nothing makes beats a freshly baked bread, this way you get that without waking up early to prep.
The recipe itself requires little hands on work and I like personally train rolls round and watch them rise. After leaving evidence of the dough and assemble the Rolls- you can either let the evidence once more an hour, or wrap the pan tightly and freeze them until you are ready to use . Simply place the frozen pot in a warm place for 2-1 / 2 hours and they will be poofy and ready to cook. (My kitchen is always hot when I prepping Thanksgiving, so I do not think I'm having trouble finding a warm place.)
Before cooking, I brushed thereof with egg and sprinkle a little flaky sea salt. If you prefer the poppy seeds, sesame seeds, or herbs- you can play with it. The texture of these is soft and airy and will be perfect for sopping up sauce and cranberry sauce!
PS Do not be afraid to make recipes that require baking powder! I used to be hesitant, but it is really easy and really fun. The child of science-love in me likes to watch dough doubles in size. :)
- ¼ cup warm water (115 degrees)
- 2 packages (1/4 ounce each) active dry yeast
- 1½ cup of hot whole milk (115 degrees)
- ½ cup (1 stick) unsalted butter, melted, and more to bowl and pans
- ¼ cup sugar
- 2¼ teaspoons salt
- 3 large eggs
- 6 to 6½ cups all purpose (picked and graded), and over working surface
- Put the water in a small bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.
- In the bowl of a stand mixer fitted with a whisk, mix the milk, butter, sugar, salt and 2 eggs until blended. Mix in the yeast mixture.
- With mixer on low speed, add 6 cups flour, 1 cup at a time until you have a soft shaggy dough (if necessary, add up to ½ cup of flour). Replace paddle with the dough hook and mix until smooth and elastic, 5 to 10 minutes. (? Non mixer It's OK You can do this with a whisk and a wooden spoon for flour then knead by hand for 5-10 set ...)
- Butter inside of a large bowl; place the dough in a bowl turning to coat. Cover the bowl with a clean kitchen towel; let stand in a warm place until the dough has doubled in volume, about 1¼ hours.
- Butter two 13-by-9-inch baking pans. (Or pots 3 8x8 if you want smaller batches.) To divide the dough in half. Roll each half into a 15-inch rope; cut each rope into 15 1-inch pieces. Press each piece into a disk, then form a ball. (Do not handle the dough too much or it will become difficult.)
- Arrange the balls of dough into prepared pans. (To make ahead :. Pots Wrap well and freeze up to 2 months)
- pans Cover with a kitchen towel; let stand in a warm place until the rolls have doubled in size, about 1¼ hours (2 hours if frozen).
- Preheat oven to 375 degrees, with racks in upper and lower thirds. In a small bowl, beat remaining egg until blended; brush rollers. Sprinkle sea salt or herbs.
- Bake until golden, about 20 minutes, turning back plates back and top to bottom halfway through. Cool the rolls 15 minutes before serving
Recipe adapted :. Martha Stewart