It is the day before Thanksgiving and I am busy cooking for my daughters NHS (National Honor Society) Thanksgiving banquet for teachers at our High School. I love how they are thanking our educators with a special meal. This is my kind of service:)
I am making BBQ spare ribs (you ask why?), dinner rolls, and pumpkin pie bars (on a previous post and oh so delicious https://themustardseedfoodfaithfeast.com/2013/11/17/pumpkin-pie-bars/). Baking a turkey, mashed potatoes and stuffing were already taken on the sign up. That’s ok, I love bread, ribs and pumpkin:)
These dinner rolls are my father-in-laws recipe, although he is no longer with us, from when he was in the army. For those that know me well, know I LOVE butter and bread. I like to have a little bread with my butter. I don’t eat a lot of bread, but when I make these I indulge.
Baking passed down recipes with our kids is so meaningful! It helps us reminisce and pass down the recipe to the next generation. So as we all prepare for Thanksgiving, let us give thanks for family members and friends gathered around our table, ones that are afar and can’t join us, and ones resting above. Sharing past memories, stories, and creating new traditions are always part of a memorable Thanksgiving.
Remember to be especially thankful on Thanksgiving!
Poppy’s Dinner Rolls
Don’t let this recipe intimidate you! I have been making it for years and never roll out my dough. You can make through step 5 the day before Thanksgiving. I don’t recommend baking in those foil disposable containers, the rolls won’t brown.
Crisco or cooking spray
1-2 packets yeast (2 packs of regular yeast or 1 pack of quick rising)
2 cups warm water
½ cup sugar
½ teaspoon salt
2 tablespoons Crisco or butter
5 cups flour plus 1/2-1 cup for dusting
2-3 tablespoons butter, melted
1. Grease or spray your muffin tins or cookie sheets
2. Put water and yeast in a large bowl and stir. Let sit for about 5 minutes.
3. Add egg, sugar, salt, Crisco to yeast and mix well with hand mixer. (you can do it by hand too)
4. Add flour about 1 cup at a time and mix
5. Put a towel over the bowl and set aside in a warm place to double in size 1-2 hours. Punch down and put in fridge for ½ hour or up to 24 hours.
6. When ready to bake, take out of fridge. At this point you can turn dough out and roll out to ½-3/4 inch thick and cut with a 2 inch cookie cutter (my father-in-laws way) or just take walnut sized balls from the bowl, roll into balls and put in prepared muffin tins (my way) I put 3 balls in each muffin tin.
7. Let rise in a warm place for 30-60 minutes
8. Bake in a 350F oven for 20-25 minutes until golden brown
9. Let cool slightly and brush with butter
Makes about 18 rolls using regular sized muffin tins or about 30 if using mini muffin tins. They are best eaten the day they are baked.