Virginia Light Rolls, Page 86, December 22, 2017

I was in charge of dinner rolls for our traditional Christmas Eve Dinner at my cousin’s house.  We have missed this particular get together over the past few years and now that Mom and Dad are back home for the holidays, I am really looking forward to seeing everyone.

After making rolls for Thanksgiving and shaping them using the cloverleaf-style, I decided to attempt fantan-style rolls this time.  (More on the shaping escapades to follow the recipe)

Into the bread machine pan, I placed:

1 cup plus 1 tablespoon milk

3 tablespoons honey

2 large eggs

1 – 1/2 teaspoons salt

6 tablespoons butter, cut into pieces

4 – 1/4 cups all-purpose flour

2 teaspoons SAF yeast

I set the machine for the “Dough” cycle and set about greasing my muffin tins.  When the machine signaled the end of the cycle, I turned the dough out onto a lightly floured mat.

I then rolled the dough into a rectangle 18 x 14 inches and brushed the surface with melted butter.  At this point in my retelling, I am going to quote the cookbook directly.

“Cut the rectangle in half lengthwise, then cut each half into 3 long strips of equal width.  Stack the strips on top of each other to form a layered pile.  With a sharp knife, cut in half.  Cut each half into 6 equal portions.  Place each portion in a muffin cup with the cut edge facing up (they will open as they bake). Brush each with melted butter.”

I covered the rolls loosely with plastic wrap and allowed them to rise at room temperature for 45 minutes.

I am not sure what I did wrong, but I certainly did something. After rising, the rolls looked like something exploding our of the muffin tins.  I went ahead and baked them, at 350 degrees for 20 minutes, but for the second batch, I shaped them as cloverleaf rolls, following the same rising and baking instructions.

The rolls baked up golden brown and tasted delightful.  The issue I had was with the density.  They just seemed so heavy.  One of the dinner guests said the following, “They were very good but a little dense.”

Again, no photos. You will have to trust me that the first batch looked crazy.

 

 

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Pumpkin Cloverleaf Rolls, page 356, November 19, 2017

I am ready to tackle recipe two in my Thanksgiving pregame lineup.  I’ve actually never made yeast rolls before, bread machine or otherwise, so this is totally a new experience for me.  We are having 8 for Thanksgiving dinner and this will provide 2 rolls per person.  I originally thought to make 2 batches, but have since changed my mind.

This recipe can be made using any winter squash you prefer.  You can use canned/pureed or cook and puree your own.  I am taking the slightly easier route of using canned pumpkin to save a little time.

Ingredients went into the bread machine pan in the following order:

1 cup canned pumpkin puree (again, any winter squash puree you enjoy can be used here)

1/2 cup water

1/2 cup milk

1/3 cup butter, melted

2 teaspoons salt

4 1/2 cups unbleached all-purpose flour

3 tablespoons light or dark brown sugar (I am using light)

1 Tablespoon dried orange peel

2 1/4 teaspoons SAF yeast

I programmed my machine for the dough cycle and let it begin. While the machine was working, I took the opportunity to grease 16 muffin cups and set them aside.

When the machine beeped at the end of the cycle, I removed the dough to a lightly floured work space.  The dough was then divided into 4 equal portions, with each of those 4 being again divided into 4.  (I now had 16 portions.)  To make the cloverleaf style roll, I then divided each of my 16 portions into 3 equal pieces, rolled each piece into a small walnut-sized ball and arranged each group of 3 into a muffin cup.  Once the muffin cups were filled, I loosely covered them with plastic wrap and set them aside to rise until doubled in bulk (about 30 minutes).

While the rolls were rising, I preheated my oven to 375 degrees, Fahrenheit.

Once the oven was heated and the rolls were sufficiently risen, I ended up baking them for 17 minutes (the recipe says 15-18 minutes, or until golden brown.)  I then immediately removed the rolls from the pan and set them on a rack to cool completely.  Since I am making these ahead of time, once they are cooled, I put them into airtight containers in my freezer to be reheated on Thanksgiving day.

They baked up large and fluffy, and I will post photos and reviews after the holiday.

image

Not a great photo, but I forgot to take pictures until this morning and these are the only leftovers.

These were really delicious; ever so slightly sweet with just a hint of orange flavor and the delightfully yeasty smell that only seems to come from homemade baking. My sister made black-eyed peas as part of our Thanksgiving feast and several  our cousin, Mike, really liked using these rolls to dunk in that yummy broth.