I clearly remember driving, over the river and through the woods to get to my Grandparents house for Thanksgiving. I remember it being cold outside and warm inside the house, the windows steamy from so many people breathing and food cooking. The bathroom was always in use. The tri-onimos were always spread on the card table, puzzles too. The rocking love seat, brown and flowery was cozy, with Grandpa and his rough hands waiting for a cuddle and a tickle. I loved going there. I loved playing in the basement with my cousins. It was heaven.
The food was heaven too. All I remember were the rolls. I'm sure there was turkey, stuffing, the works, but the Rolls. ahhh. I remember sneaking through the kitchen and swiping them off the pans. Warm and buttery. Maybe that is why I can't remember the rest of the meal. I was full before we even sat down.
If you make rolls for your Thanksgiving dinner, good for you. Keep it up. If you don't, Please try it. It is not that hard and I promise, it makes the meal. Brown and serve just don't cut it.
Here are the step by steps.
Grandma Cutler's Thanksgiving Rolls
2 cups warm water
2 packages yeast (that is 4 1/2 tsp)
Let that sit and get nice and foamy.
Add 1/3 cup sugar
1/3 cup shortening (I like butter flavored. But then, you'll see, I add butter every chance I get)
1 tsp salt
1 egg
Mix this all together. It will be sloshy and the shortening might just be glops. That is ok. Now start adding flour. You'll end up with between 4 and 6 cups. Nice window huh. You don't want it too sticky because you'll have to roll it out, but if is too sticky, you'll just add flour while you roll it out. All good. Don't be afraid. Ideally you want to add just enough flour that it pulls away from the bowl. Let the mixer run for about 5 minutes. (I think I added too much this time, but the whole pan was gone in about 15 minutes so it must have been ok.)
Next, cover it up and go read or surf or swaddle and rock your baby for about an hour (let it double in size.)
Don' t you just love how my couch and dishtowels match? Comment if you bought the same sofa 13 years ago in Provo. :)
Next you're going to roll it out. Go for about 1/2 inch thick... Plenty of flour on your harvest gold counter top. What? Yours aren't Harvest Gold? How sad for you. They are so cheery.
For Knot Rolls, you'll just make a knot, then tuck the ends in. Easy Peasy. Cute too.When it comes time to shape your rolls you have lots of options. Grandma Cutler just made nice round circles, then dipped them in melted butter (lovely orange Ikea bowl above) and folded them in half. They don't stay folded well when they rise, but that is ok. You can slice them (Using your pizza cutter is a must) in triangles and roll them like crescent rolls, or make 3 round balls and pop them in a muffin tin. All great options, just remember to douse them with melted butter. For knot rolls, slice into about 1/2 inch strips, maybe 6 inches? I dunno, you'll be able to tell when you are doing it.
I think I prefer knot rolls. They are beautiful, but I like them mostly because of the playful banter with the kids.
"What are you making mom?"
"Knot Rolls."
"Yes they are."
"No, they are Knot."
"Uh huh. I can see them, right there."
"Nope, those are knot rolls"
You get the picture, it goes on as long as it takes to shape them all.
Here are the various shapes, then before the final rising, after the rising and lastly ready for eating.
Ok, back to the recipe. You aren't done yet. Brush them liberally with melted butter. Cover them and let them rise again-- maybe 15- 20 minutes, or until you can't wait any longer. Bake at 400* for 10ish minutes. (Less if you have a lovely"broken in" (black) pan like mine. I lurve my pan)
So, there. Your bossing for the day. Make a batch of rolls. (You'll probably want to double it. Just think of the left over turkey sandwiches. mmmmm.) (Oh, but if you do double it, move it to a bigger bowl for the first rising... trust me.)
