The concept is to learn to make a homemade Thanksgiving meal in stages over the course of 6 weeks. I may not have the opportunity to do every challenge, but I’m definitely going to try. Hopefully, this will broaden my cooking and baking horizons, and give me some new options to bring to Thanksgiving dinner this year.
Here’s the schedule:
Oct. 3: Rolls and pumpkin butter
Oct. 10: Mashed potatoes
Oct. 17: Turkey and gravy
Oct. 24: Sweet potatoes
Oct. 31: Stuffing
Nov. 7: Pies
For the first week, the challenge was to share an experience with rolls and pumpkin butter. Go over to Emily’s to check out the first week of participants. Do you wanna play along? Post your favorite rolls and butter and go link up!
I’ve made several different homemade rolls/breads, and decided to follow along with the rolls recipe Emily shared as well as divulge a few of my favorites.
I decided to forego pumpkin butter and make both cinnamon honey butter and pumpkin pie honey butter instead.
Why two butters? Because I wanted to try the pumpkin version, but Ryan probably wouldn’t eat the pumpkin version and I shouldn’t eat an entire batch myself. Right?
Plus, when I read the recipe for sweet dinner rolls at Emily’s, I thought it would pair perfectly with the cinnamon honey butter I made for Rebecca’s shower. And a few friends and family had requested some of this butter, so this was a good opportunity to kill several birds with one stone.
The new recipes
Cinnamon honey butter
(Recipe from All Recipes via Darby at Fly Through my Window)
1/2 cup butter, softened
1/2 cup powdered sugar
1/2 cup honey
1 teaspoon ground cinnamon (the recipe also says you can use pumpkin pie seasoning, so I halved it and did half and half)
In a bowl, combine butter, powdered sugar, honey and ground cinnamon/pumpkin pie seasoning. Beat until light and fluffy. Refrigerate and serve softened.
Review: There is no reason not to make this. It takes all of 1 minute, uses ingredients I already have on hand and is truly delicious. The cinnamon version is a dead ringer for Texas Roadhouse’s version. The pumpkin version just has a subtle pumpkin pie taste.
1/2 cup warm water
1/2 cup warm milk
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 package active dry yeast
1/4 cup butter, softened
1. Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
2. When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Roll into 36 small balls and put three into each spot in a cupcake tray. This makes a nice clover roll. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
3. Bake in preheated oven for 10 to 15 minutes, until golden.
Review: I used the bread maker version, and I think I needed to let it rise for longer. I forgot to set the timer and I got a little distracted. It tasted okay, but was pretty dense. I think it should have been softer inside. But, they were still decent. I think I’m still on a bread search.
And here are the fruits of my labor – homemade bread and cinnamon honey butter.
Since the rolls weren’t “the ones,” I also want to share the two recipes for “rolls” that I made most often. Neither are a strict “dinner roll,” but nonetheless, totally delicious, and perfect as an accompaniment to a meal.
Cheesy soft pretzels
(Recipe from Erin at Domestic Adventure)
1.5 cups flour
2/3 cup milk
1/2 cup shredded cheddar cheese (2 ounces)
2 TBS butter, softened
2 tsp baking powder
1 tsp sugar
1 tsp salt
1. Mix all ingredients except egg and coarse salt in medium bowl with fork until soft dough forms. Smooth dough gently into ball on floured board. Knead 10 times and divide the dough in half.
2. One half of the dough at a time, roll into a rectangle that is about 10×5 inches. Cut rectangle lengthwise into four even strips. Fold each strip lengthwise in half; pinch edges to seal.
3. Twist each strip into pretzel shape. Place seam down on greased cookie sheet.
4. Repeat with second half of dough.
5. Beat egg in small bowl with fork until blended. Brush pretzels with egg.
6. Sprinkle lightly with coarse salt.
7. Bake 15 to 20 minutes at 400 degrees or until golden brown.
8. If you want thinner pretzels, roll each rectangle to 12×8 inches and cut into 8 strips of dough.
Review: We have made these a lot since finding the recipe at Erin’s. To be fair, I find them more roll-like than pretzel-like. But, they are super yummy, cheesy and simple. You must make these. We like to pair them with spaghetti.
Go over and check out more recipes at Emily’s.