The Thanksgiving prep has already started at my house and I
can't wait to sit down with family and friends to enjoy some
turkey. In the mean time, I am getting a head start on the big meal
by making the dinner rolls in advance. The classic Southern Living Annual
cook books are always wonderful. Published since 1979, these books
are chalked full of classic tested recipes that never
disappoint-another great feature, they are organized by month, so
it is never hear to find the perfect recipe for the season.
For my Thanksgiving feast, I will be serving the Light Wheat
Rolls featured in the November section of the
1987 edition (page 254). The rolls are also pictured on the
back cover of the recipe book (as seen above). I selected this
recipe because it is pretty straightforward, the rolls look pretty
and you can partially bake, then freeze them, and complete the
baking on the morning of your dinner, saving a lot of kitchen time
on the big day. Enjoy!
Light Wheat Rolls
2 packages dry yeast
1 ¾ cups warm water (105 to 115)
½ cup sugar
1 teaspoon salt
½ cup butter (divided)
1 egg, slightly beaten
2 ¼ cups whole wheat flour
2 ¼ cups all-purpose flour
Dissolve yeast in warm water in a large mixing bowl; add sugar
and salt to the yeast mixture. Melt ¼ cup of butter; cool to
lukewarm. Add butter, egg and whole wheat flour to yeast mixture,
stirring well; gradually stir in enough all-purpose flour to make a
soft dough.
Turn dough out onto a well-floured surface, and knead until
smooth and elastic (about 5 min). Place in a well greased bowl,
turning to grease top. Cover and let rise in a warm place,
free from drafts until doubled in bulk.
Punch dough down, divide in half, and roll each portion into a
14 x 16 inch rectangle. Cut dough into 12 (7x1" strips). Roll each
strip into a spiral; place in well greased muffin pans. Repeat
process with remaining dough.
Brushed with melted butter; let rise un-covered in a warm place,
free from drafts for 40 min or until doubled in bulk. Bake at 400
for 12 to 15 min; brush again with melted butter.
Note: Rolls can be prepared ahead of time and frozen. Bake at
400 for 8 min; let cool and freeze. Let rolls thaw, and bake at 400
for 5 to 7 min.
to order your own copy of the latest edition of the Southern Living
Annual Cookbook, check out
Oxmorehouse Books.