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Old 11-15-2004, 11:12 AM   #1
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Favorite bread rolls for the holidays?

Last year I made herbed parker house (I think?) rolls. They were good but this year I want a more crusty roll with a soft inside.

Any recipes you like? What are your favorite rolls for the holidays?

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Old 11-15-2004, 11:20 AM   #2
 
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Great topic heather! Here is one for potato rolls:

1 package active dry yeast
1/2 cup water,warm(105-115°)
1 cup milk,scalded
1 cup potatoes,mashed
2/3 cup vegetable shortening
2 tsp salt
2 eggs,well beaten
8 cup flour,all-purpose
1 butter,melted

Soften yeast in water.

Place potatoes, sugar, shortening and salt in large bowl; stir in
scalded milk. Let cool to lukewarm; add eggs and yeast; mixing well.

Sift about 6 cups flour into mixture; stir until dough is stiff
enough to knead.

Turn out onto lightly floured surface; knead, gradually adding
flour until dough doesn't stick to hands and is smooth and elastic. Shape dough into ball; place in greased bowl; turning dough to
bring greased surface to top.

Cover with towel; let stand in warm, draft-free place until
doubled. Shape dough into rolls; place in greased muffin cups and let rise
until double.

Bake in preheated 400°. oven 15 to 20 minutes; cool on racks. Brush tops with melted butter.

Note: For interesting variations, use mashed sweet potatoes or squash
instead of regularpotatoes.
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Old 11-15-2004, 11:40 AM   #3
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storebought. I got enough to do on turkey day!
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Old 11-15-2004, 11:50 AM   #4
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I should have followed mudbug's lead, but I have all of the ingredients for clover leaf rolls so I have to cram them into my schedule somewhere! I'm taking the day before off from work so I'll have a fun, long day of baking!
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Old 11-15-2004, 11:56 AM   #5
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We are guests this year and will travel for about 3-4 hours. For those of you with a similar journey, I can recommend the rolls I bought on the way to a family reunion at one of the SuperWalMarts. This was a few years ago, so I don't know if they still make/carry them, but they were just fine and VERY fresh. I think they came about a dozen to a package, small size, prebaked, with a light brown top.
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Old 11-15-2004, 02:03 PM   #6
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Quote:
Originally Posted by mudbug
storebought. I got enough to do on turkey day!
Me too - I usually pick up Brown 'n Serve. Thanksgiving is the only time of the year that they're available here, so they are somewhat of a treat.
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Old 11-15-2004, 06:34 PM   #7
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I posted my favorite roll recipe, but I can't find it now! Aaaah!
I have a cool-rise brioche that is fantastic - mom made it since before I was around. You make it into any shaped rolls you want, and then you do the second rising in the frige. You can keep them there for 2-24 hours!

This way, I can pre-make on Wednesday, and then on Thursday, I'll pop 'em in the oven as soon as the Turkey comes out.

If anyone wants this recipe, let me know and I'll re-type.
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Old 11-15-2004, 06:38 PM   #8
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I don't eat any bread on Thanksgiving because I love to eat lots of stuffing (I make the stuffing with Italian Bread) but always have an italian bread out for anyone else. Sometimes some sesame seed breadsticks. In the morning for breakfast we have Pannetone.
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Old 11-15-2004, 08:39 PM   #9
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Favorite bread rolls for the holidays

One of my absolute favorite breads - French bread with garlic. Havin' said that I don't believe I would serve it for Thanksgiving but love it with chili or spaghetti. I usually make mashed potatoes (my kids like mashed potatoes and I don't make them often at other times of year) and so more often than not I serve potatoes rather than rolls.
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Old 11-16-2004, 09:54 AM   #10
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I'll make dinner rolls and start them the day before using this recipe from my grandmother that she called "Icebox Rolls" due to the dough's refrigeration. I've changed it subtly for the use of instant yeast and it makes light-as-a-feather, rich-flavored rolls with a crispy top when brushed with butter just prior to baking.

Icebox Rolls

4 to 4 1/2 cups all-purpose flour
1/4 cup sugar
3 teaspoons instant yeast (or 2 pkts of rapid rise)
1 1/2 teaspoons salt
3/4 cup very warm milk (120 to 130 degrees F)
1/2 cup very warm water (120 to 130 degrees F)
1/3 cup butter or margarine, softened
2 eggs

In the bowl of your KitchenAid/Hobart pal (or a large bowl if using a smaller mixer), combine 1 1/2 cups flour, sugar, undissolved yeast, and salt. Gradually add warm milk, warm water, and butte. When combined, beat 2 minutes at medium speed, scraping bowl occasionally. Add 1 egg and 1/2 cup flour. When combined, beat 2 minutes at high speed. Add enough of the remaining flour (about 2 more cups usually) and knead with the dough hook for about ten minutes to achieve a soft dough. (If you don’t have a heavy-duty stand mixer, at this point use a heavy wooden spoon to stir in enough remaining flour to make soft dough.) Turn out into a greased bowl, turning the dough to grease its top, cover loosely with plastic wrap and refrigerate for 2 to 24 hours.

Remove from refrigerator. Punch dough down. Remove dough to lightly floured surface. For Pan Rolls, divide dough into 18 equal pieces. Roll each piece into ball. Place 9 balls in each of 2 greased 8-inch round baking pans. Cover; let rise in warm (85-degree), draft-free place until doubled in size, about an hour to an hour and a half.

Beat remaining egg; brush on the tops of the risen rolls. Bake in a preheated 375-degree (F) oven for 15 to 20 minutes, or until golden brown. Remove from pans and allow to cool on wire racks.

If the No.2 Son is on hand, we’ll probably have Butterhorns (crescent rolls)! After removing the dough from the refrigerator, divide the dough in half. Roll each half into a 16-inch circle. Using a sharp knife, cut each circle into 12 wedges. Roll up each wedge tightly, beginning from the wide end. Place rolls, with points down, on greased baking sheets. Curve ends to form crescents. Allow to rise for about an hour, then bake in preheated 375-degree oven for 15-20 minutes, or until golden.

This recipe makes about 18-24 rolls.
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