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.

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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.

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Chicken Stuffing Bread, page 361, November 17, 2017

I will be doing quite a bit of baking with my machine leading up to Thanksgiving, so I am writing and publishing the process parts of the posts as I go, and will add the results and photos after the holiday.

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There is a small section in the cookbook dedicated to breads for stuffings.  I let my mom look through the recipes and this is the one she chose for our Thanksgiving dinner.  Since dad is deep-frying the turkey, this stuffing will be baked in the oven and not actually “stuffed” into anything.

Ms. Hensperger states that this bread, while created with stuffing in mind, is also good on its own.

I added the following ingredients into the bread machine pan:

1 1/2 cups fat-free milk

3 tablespoons butter, cut into pieces

2 teaspoons salt

4 cups bread flour

1 tablespoon sugar

1 tablespoon gluten

3 tablespoons chopped fresh chives

1 1/2 tablespoons dried marjoram

1 1/2 teaspoons dried basil

1 1/2 teaspoons dried thyme

2 1/2 teaspoons SAF yeast

This loaf requires the basic bread and dark crust settings on my machine.  With the amount of herbs included in this recipe, the kitchen smelled great, right away.

The delicious aroma only got better with heat and time.  It smells really incredible in here now.  I am wishing this was a loaf for use now, not one that has to wait (and get a little dry) before I am going to use it.  It rose nicely and has a golden crust, speckled with herbs.

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Well, I forgot to take a picture of the loaf itself, but cropped one I took of the whole table so you can see the finished stuffing.  The bread was so flavorful, I didn’t add any other herbs or spices to the stuffing, just sautéed celery, cooked turkey sausage, salt, pepper, chicken broth and eggs. It ended up being slightly over cooked, but the flavor was savory and delicious.