I hope you all had a wonderful Thanksgiving weekend. As you might have noticed, I had a very relaxing weekend. So much in fact that I decided to stay in turkey coma mode all week. At least that’s what I’m using to justify a whole week without blog posts. But now I’m back.
Our Thanksgiving dinner was a great success. The turkey lived up to its reputation and the recipe showed up in a few other kitchens as well this year (with great success, I’ve been told). We also roasted up some Delicata Squash & Chard and I made some quick and easy, no-kneading-required yeast rolls (Recipe below).
Some thoughts from the feast:
1. Putting your 22lb turkey upside down in your new and awesome roasting pan results in 6-pack abs. For the turkey.
That’s why you carve it before it comes to the table. Then it looks like this:
2. Holding turkey leftovers in your hand while trying to photograph the doggie guests at your meal will give you 1) in-focus photos of dogs and 2) photos of sad looking dogs.
3. Fresh baked rolls hot from the oven and spread with rich, creamy butter are one of life’s great pleasures.
Quick No-Knead Yeast Rolls (adapted from AllRecipes.com)
2 Tablespoons butter
3 Tablespoons white sugar
1 cup hot water
1 package Rapid Rise Yeast (You can use regular yeast, this is just faster).
1 egg, beaten
1 teaspoon salt
2 1/4 cups all-purpose flour
1. Preheat oven to 425F.
2. Combine butter, sugar & hot water in a large bowl.
3. Once the butter has melted, stir in the yeast until it is dissolved.
4. Add the egg, salt & flour.
5. Mix it up. Don’t be concerned if the dough seems extra sticky, it’s supposed to be. DON’T ADD MORE FLOUR.
6. Cover the dough and let it rise.
7. Spoon (or just start grabbing it with your hands) the dough equally into a well-greased muffin tin. Again, DON’T ADD MORE FLOUR. I mean it.
8. Cover again and let the rolls rise a bit more.
9. When they are nice and puffy looking (yes, that is now a baking term) put them in the oven for 7-10 minutes.