Thanksgiving is only 18 days away. Since I was planning on doing a Whole 30 in November, I planned a Whole 30 Thanksgiving feast. I still plan on posting those recipes this month even though I am not doing a Whole 30. For those of you not interested in Whole 30 Thanksgiving recipes, I am posting a round up of all the Thanksgiving recipes I have posted since the beginning of A Solitary Feast so you can plan your holiday meal. I hope you can find things to enjoy.
Brown Sugar Rubbed Turkey Breast
Wildrice Stuffing With Cranberries And Walnuts
Balsamic Honey Brussels Sprouts
Scoop And Bake Dinner Rolls
Spiced Cornish Game Hens
Mashed Potatoes and Gravy
Classic Green Bean Casserole
Hey all, I know Thanksgiving isn’t for a couple of weeks yet but I work in retail and know I won’t have the time or energy to post this on Thanksgiving day.
In this season of thankfulness and gratitude, I just wanted to take a moment and tell you all how thankful and grateful I am that all you, my dear readers, have taken the time over the last year to spend time with me here on A Solitary Feast. You constantly amaze me with your kindness and generosity of spirit. You will never know how much that means to me. Thank you so much. Have a great Thanksgiving and a peaceful Holiday season.
Scoop and Bake Dinner Rolls
From Cook’s Country
2 ¼ cups all purpose flour
¼ cup sugar
1 tsp salt
2 ¼ tsp rapid rise yeast
1 cup lukewarm water (110 – 115 degrees)
6 TBS butter, softened
1 large egg
Adjust the oven rack to the middle position. Heat the oven to 200 degrees. Maintain temperature for 10 minutes then turn off the oven. Grease the muffin tins. Whisk 1 ¼ cup flour, sugar, salt and yeast in a large bowl. Whisk water, butter, and egg until very smooth, about 2 minutes. Add remaining flour and mix with a rubber spatula until just combined. Cover bowl with greased plastic wrap and place in the warm oven until the batter is doubled in size, about 30 minutes. Remove the bowl from the oven and punch the dough down. Scoop the batter into the prepared muffin tins. Cover with greased plastic wrap and let rise until the batter nearly reaches the rims of the muffin tins (let rise at room temperature), about 15 minutes. Remove the plastic wrap and bake until golden, 14-18 minutes. Rolls can be stored in and airtight container for up to 3 days.
My first attempt at baking on my vacation didn’t go very well. I have been working on a small batch recipe for rhubarb muffins. This morning I decided it would be easier to transport if I made it into loaf. I totally forgot to take in to consideration the extended baking time for a loaf so the topping was burned black and rock hard while the middle was still gooey.
Fortunately, my second attempt at baking today was much more successful. Although there is nothing better than a traditional loaf of bread, sometimes you just don’t have the time to spend two or three hours to make it. This is the recipe for when you want fresh bread fast. It makes a nice soft roll for burgers or other sandwiches. If you don’t have whole wheat flour you can definitely substitute white flour for the wheat flour.
40 Minute Whole Wheat Dinner Rolls
2 tablespoons yeast
1 cup plus 2 tablespoons warm water
1/3 cup oil
1/4 cup sugar
1 teaspoon salt
1 1/2 cups whole wheat flour
1 1/2 – 2 cups all purpose flour
Dissolve yeast in water. Add oil and sugar. Let stand 5 minutes. Add egg, salt, and enough flour to form a soft dough. Turn onto floured surface and knead until smooth and elastic, adding remaining flour as needed. Do not let rise. Divide into 12 pieces, shape each into a ball. Place about 3 inches apart on a greased baking sheet. Cover and let rest 10 minutes. Bake at 425 degrees for 8-10 minutes.
From Lynn’s Kitchen Adventure