Thanksgiving Rolls - makes about 24 Ingredients: 4 tablespoons butter 2 tablespoons sugar 2 teaspoons salt 2 cups milk 1 package dry yeast 1/4 cup warm water 6 cups all-purpose flour, approximately 2 tablespoons melted butter 24 pieces of paper cut in rectangles 1 X 4-inches 24 pieces of tin foil cut in rectangles 2 X 4 1/2-inches 1 sharpie marker Directions: In a small saucepan over low heat, combine butter, sugar, salt, and milk. Heat until warm and butter is melted, but do NOT boil. Remove from heat and cool to a lukewarm temperature. In a measuring cup, stir the yeast into the warm water and let it sit to dissolve for 5 minutes. Transfer the butter/milk mixture to a mixing bowl fitted with a paddle attachment. Add 3 cups of the flour and the dissolved yeast. Beat on low gradually increasing speed up to medium-high and beat for 2 minutes. Transfer mixture to a large bowl and cover with a towel. Place in a warm place and let rise until it has doubled in size about 1-1 1/2 hours. Now would be a good time to clean that mixing bowl because youre going to need it soon. Also, now is when you can cut the paper and tin foil strips. I had a booklet of scrapbooking paper that I used so that they would be colorful. I also cut them out with the kids craft scissors with the funny edges. On each of the pieces of paper I wrote the beginning of a sentence, such as, I am thankful for dad... or I am thankful for (persons name) because... or I am grateful for the time I.... I then wrapped each paper in a piece of tin foil and sealed it as much as possible, folding it to the size of 1/2-inch. I then set them aside as I finished the rolls. Prepare two 12-cup muffin tins by greasing them with butter. Place dough in the cleaned mixing bowl, this time fitted with the dough hook. Stirring on low and increasing to medium-high speed, gradually add as much of the remaining flour necessary so that it can be kneaded by hand. (I was left with about 1/4 cup of flour remaining.) Put the dough onto a lightly floured board, kneading for about 2 minutes. Allow dough to rest for 10 minutes. Resume kneading until smooth. Using about a golfball size of dough, roll into thin strips about 8-10 inches long. Tie them loosely into knots, pinching the ends together. Turn over so that seam is on the bottom and place a piece of tin foil notes that you made into the center of each knot. Place each knot into a greased muffin cup. Brush the top of each knot with melted butter. Cover with towel and let rise in a warm place again until double in size, about 1 hour. Preheat oven to 425 degreesF. Bake rolls for 12-15 minutes.
Posted on: Wed, 26 Nov 2014 04:10:47 +0000
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