Thanksgiving is coming! It's the time of year that everyone is thankful for everything they have, even if they were just crabbing about those very things the day before. Family comes....and we'll just leave it at that. And everyone pulls out all the stops for a delicious meal.
Our favorite part of Thanksgiving food is the leftovers. I have sweet potato casserole for breakfast for a week. It's wonderful! But even better is homemade rolls with leftover turkey and some mayo. Delish.
I got this recipe from UrbanHomemaker.com, a wonderful website. The recipe calls for all whole wheat flour, but my family finds that just a little too much for them. These are so easy to make, cook partially, then thaw and finish baking on Thanksgiving day at the last minute.
Enjoy!
1 1/4 cups warm water
1/4 cup honey
1/4 dry powdered milk
1 Tbsp yeast
1 egg
3-4 cups flour (I use half whole wheat and half all-purpose)
1 1/4 tsp salt
1/4 cup oil (I use butter sometimes)
1/4 cup vital wheat gluten (optional if you're not doing all whole wheat flour)
Combine warm water, honey, powdered milk, and yeast in mixing bowl. Allow yeast to activate. Add eggs and 1 1/2 cups flour. Stir until thoroughly mixed; dough will resemble cake batter. Let rest until bubbly, about 30 minutes. Add salt, oil, and remaining flour. Knead for 6-10 minutes or until until gluten is developed and dough is soft and pliable (I use my Kitchenaid mixer for this part - it should probably be punishment for some disobedient child...but I digress...). Pour out onto a lightly greased surface. Grease baking sheets. Pinch off 2" round portions, and roll out to an 8" rope. Tie rope in a single knot. Place in rows on baking sheets, cover, and let rise until double. Bake in a 350F oven for 20-25 minutes (if you're doing these ahead, don't cook them all the way!). Brush with melted butter if desired (I don't), and remove to a cooling rack. Makes about 24.
