Last year I hosted my very first Thanksgiving Dinner at our house. Just a small dinner with our daughters and their families. So, at age 55, I began searching for turkey recipes. Yes, I have roasted turkeys before — the very simple kind, rubbed with …
Onion Crescent Rolls is a fantastic recipe I like to make for my family that is amazingly easy to prepare. So light and soft–like little fluffy pillows! I hope you’ll take the time to try these and that you’ll love them as much as we …
Sourdough Dinner Rolls are so light and delicious. You’ll want to make them every week!
Sourdough is such a wonderful thing. You can make all sorts of things with it. Pretzels, English Muffins, Hamburger Buns, Flatbread, Bagels, Biscuits. And this delicious recipe for dinner rolls. Really, the list is endless.
If you’ve visited this site very often, you probably know by now that I LOVE sourdough. I’ve actually named my starter “Bertha”, something my granddaughter finds quite funny. When she visits she often asks how Bertha is doing. But then, she LOVES sourdough, too.
“Bertha” was born June 2013, so she is now technically going on her 7th birthday. And so is my granddaughter. No wonder there is an affinity there!
There is much to know about working with sourdough, so I’ll try to share a few things about making this particular recipe. The first is to use sourdough starter that has been “fed”. Which means, you’ve fed your starter flour and water, it has set for a few hours, and is now bubbly.
I think what makes this particular recipe so wonderful is that it combines butter, dried milk, and dried potato flakes to the dough. How could it not be good?
As mentioned in my recipe notes, if your starter is ripe and bubbly, you may choose not to use instant yeast. That is perfectly fine. Your rolls will rise, and you will see the process of natural yeast in action. Doing so, however, may result in a longer rising time. If that doesn’t work with your schedule, add some yeast, just to be safe. It’s your choice.
In a large mixing bowl, combine sourdough starter, water, butter, all-purpose flour, dry milk, potato buds, granulated sugar, instant yeast and kosher salt. Mix together with dough hook, adding more water if necessary to make a soft, smooth dough.
Knead for 4-5 minutes. Place the dough in a lightly greased bowl and cover with plastic wrap. Allow to rise until double, 60-90 minutes.
Grease 2 round cake pans. Transfer the dough to a lightly floured work surface. Gently deflate and use a bench scraper to divide the dough in half. Then divide each half into seven or eight equal pieces.
Form balls by quickly shaping the dough with your hands, starting at the top and working to the bottom, then pinching the ends together. Do this a couple of times until the ball is smooth and rounded.
Place 7-8 balls in each pan, evenly spacing them to give them room to rise. Cover the pans with a clean tea towel or plastic wrap and allow the rolls to rise until puffy, about 60-90 minutes.
Preheat oven to 350 degrees. Bake the rolls for 25-27 minutes until golden brown. Remove from oven and spread melted butter over tops. Transfer to a wire rack to cool.
This recipe makes 14-16 rolls.
These Sourdough Dinner Rolls will melt in your mouth. They are so good. I know you are going to love them!
See more Sourdough Recipes Here. Browse Bread Recipes Here.
I love to serve Cornish Hens with Grand Marnier Stuffing during the holidays. Apricot-glazed Cornish hens, with a cornbread stuffing flavored with dried apricots, pine nuts, and orange-flavored Grand Marnier liqueur. My mother-in-law made this dish for our family one Christmas, and I thought it …
Most people serve turkey for their Thanksgiving dinner. Or ham, or maybe even a roasted chicken or meatloaf. No matter what main dish you’ve selected, here are a few of our favorite Thanksgiving Menu Ideas to serve on your table this year. Thanksgiving Menu Ideas …
Serve Fresh Green Bean Casserole at your next potluck dinner or family gathering. Perfect for holiday dinners. Fresh Green Beans and mushrooms in a homemade gravy.
Green Bean Casserole is probably one of the most popular holiday side dishes brought to family tables or potluck dinners. You know the one I’m referring to–cream of mushroom soup mixed in with green beans and topped with French fried onions. And lets face it–it’s good. Good enough to be repeated over and over since 1955, when it was first introduced by the Campbell Soup Company!
But ask yourself–wouldn’t you like to serve a dish that’s just as satisfying? Fresher? With less sodium and all those other additives? Yes, I know you would.
Gather ingredients so that you have everything close at hand on the counter or table. If using fresh green beans, trim ends as needed. Slice mushrooms. Chop the sweet onions. You decide whether to coarsely chop the onions or mince them. I have done it both ways.
If using frozen green beans, cook in microwave according to package directions. If using fresh green beans, place in a large microwavable dish. Add in 2 tablespoons water to create steam. Cook on high for 10-12 minutes until crisp tender.
Transfer green beans to a large serving dish.
Meanwhile in a large skillet, heat olive oil and butter. Add sliced mushrooms and chopped onions and saute until tender 4-6 minutes.
Mix all-purpose flour into the melted fat to create a roux. Slowly add milk, stirring until it thickens 3-5 minutes. Season with dried thyme, kosher salt, and freshly ground black pepper.
Spoon sauce over green beans and top with slivered almonds. This recipe will serve 10-12 people.
If cream sauce is not your thing, you can easily adapt this recipe to serve without it. Simply, skip adding the all-purpose flour and milk in Step #4, and go ahead and add the green beans to the sauted vegetables. Gently stir together to incorporate and then season with dried thyme, kosher salt and freshly ground black pepper. You may then add the slivered almonds to the top (or skip this, too).
See more Side Dishes Here. View more Holiday Dishes Here. Browse Potluck Recipes Here.
This Carrot Cake with Pecans recipe is so moist and delicious. A reminder of my childhood and my favorite season, Autumn. It’s full of wonderful ingredients–carrots, pineapple, nuts, and spices that say “Fall” and “Harvest” and “Thanksgiving.” Oh, and topped with a to-die-for cream cheese …
This Easy Thanksgiving Dressing is one I’ve tweaked based on my mother-in-law’s holiday recipe. Savory dressing with sausage, sweetened with dried apricots, with the crunch of pine nuts. (Recipe modified with new pictures on 12/15/21) I always enjoy her dish so much, but my husband …
This Traditional Pumpkin Pie recipe is one we make every year around Thanksgiving. It has been adapted from my mom’s recipe in that I add more salt to our crust and cloves to the pumpkin filling.
(Post updated with new photos on 11/15/21)
My husband is not a big fan of pumpkin, so I only make this recipe once or twice a year, but I always enjoy it. It just doesn’t seem like Thanksgiving without pumpkin pie. Thankfully, our sons-in-law enjoy it, too, so I’m not eating it alone.
Pastry Crust
Filling
Freshly Whipped Cream
When shopping for pumpkin puree, many folks insist on buying Libby brand, but I’ve found that I prefer the final results (taste and texture) that I get from the less expensive store brands. I’ve even tried making my own pumpkin puree from fresh pumpkins, and that works well, too. So, don’t be afraid to use store brands when it comes to pumpkin puree.
When it comes to ginger, even though the amount is small, I like using freshly ground ginger in the recipe. It just brings out a bit more freshness to the filling.
And finally, regarding evaporated milk. I have substituted half and half for the evaporated milk, which works fine. But I do think the evaporated milk gives the filling a little more flavor.
Preheat oven to 425 degrees. Gather all your ingredients so that you have everything close at hand.
In a small bowl, mix together the all-purpose flour and salt.
Using a blending fork, cut in shortening until it resembles small coarse crumbs.
Add half of the water. Mix the dough, and then add the remaining water. Mix until dough forms a ball.
On a floured surface, roll out pie dough to the size of your pie plate. Transfer to the plate and crimp edges. Set aside until ready to use.
In a large mixing bowl, combine the large eggs, pumpkin puree, granulated sugar, salt, ground cinnamon, freshly ground ginger, ground cloves, and evaporated milk. Mix until thoroughly combined. Pour the filling into the prepared pie shell.
Bake at 425 degrees on a lower baking rack for 15 minutes and then decrease oven temperature to 350 degrees. Bake an additional 40-50 minutes, until center of pie is set.
Test with a knife inserted into the center of the pie that comes out clean.
Cool on wire rack. Serve with freshly whipped cream.
Using a large mixing bowl and whisk attachment, combine cold heavy whipping cream, powdered sugar, and pure vanilla extract.
Mix on high speed until medium peaks form, 1-2 minutes. Be careful not to overmix as your cream may become curdled or gritty. You want the cream to be soft and billowy, which is the perfect consistency for dessert toppings.
This recipe will serve 8 people.
See more Pie Recipes Here. View more Pumpkin Recipes Here. See Dessert Ideas Here.
My mom makes these Buttery Pecan Tarts almost every Christmas. They are so yummy, with a buttery, cream cheese shell, and then more butter in the sweet pecan filling. They practically melt in your mouth! Perfect for the upcoming holiday season. I like to make …
