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Turkey Creek Lane · Thanksgiving

Thanksgiving

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Dinner rolls minus one roll.

Last night I dug out my tattered original handwritten recipe, scalded, mixed and kneaded. I left the dough in a covered bowl overnight. This morning I shaped and set the almost finished rolls out in the warmest part of the kitchen to rise.

Buster watched.

When I came back into the kitchen later to check on my rolls, the towel that had been covering  the rolls was on the floor. A roll was missing. Buster was innocently sleeping on the rug in front of the stove.

He didn’t so much as blink when he saw me checking the rolls to see if any of those remaining were “obviously” licked or sniffed.

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Roll? What roll?

“Best in Show” Dinner Rolls

Along with homemade mincemeat and pumpkin pie, my grandmother and mother made these rolls for holiday dinners. As a teenager, I  entered them in the County 4-H Fair and won “Best in Show” in the yeast bread category. 

Warm 1/4 lb. butter, 1/2 cup sugar, 1 cup milk until lukewarm (scald milk, turn heat off, let butter melt then add sugar)

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Scalded Milk is milk that has come to a boil. There will be a skin on the top of scalded milk.

Mix yeast in lukewarm water.

Beat 3 eggs.

Mix milk and eggs and add yeast.

Gradually add 5 cups flour and 1 tsp. salt.

Let rise overnight in a covered bowl.

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The dough is ready to be rolled or shaped and set out to rise again.

In the morning knead a little. Shape your rolls. Let rise until evening.

Bake at 350-375 until golden brown.

Besides bringing dinner rolls I am also bringing a Sour Cream Apple Pie and Paula Deen’s Gooey Pumpkin Butter Bars to our family’s Thanksgiving dinner.

NOTE: If Buster had managed to snatch more rolls, it could have been fatal. According to this article,, a dog’s stomach is a nice warm, moist environment, so, unbaked dough can expand to many times its size when ingested. With Christmas just around the corner and holiday parties in full swing, keep in mind any four-legged family members, who might be waiting for “opportunity”, and take care not to leave “people” food out the way I did.

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Cranberries and orange add flavor to this recipe from Land O’ Lakes.

CHRISTMAS CRANBERRY SCONES

Ingredients:

1 3/4 cups all-purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
2 teaspoons freshly grated orange peel
1/3 cup butter
1/2 cup sweetened dried cranberries
1 egg, beaten
4 to 6 tablespoons Half & Half or cream
1 egg, beaten
2 tablespoons sugar

dsc01015.jpg Heat oven to 400 degrees. Combine flour, 3 tablespoons sugar, baking powder and orange peel in medium bowl; cut in 1/3 cup butter until mixture resembles fine crumbs. Stir in cranberries, 1 egg and just enough half & half until dough leaves sides of bowl.

dsc01018.jpg Turn dough onto lightly floured surface; knead lightly 10 times. Roll into 9-inch circle. Place onto ungreased baking sheet; cut into 12 wedges. (Do not separate.)Brush with 1 beaten egg; sprinkle with 2 tablespoons sugar. Bake for 17 to 19 minutes or until golden brown. Cut wedges apart; immediately remove from baking sheet.

Ellaella of From Scratch also has a wonderful Orange Cranberry Scone recipe adapted from Bon Appetit, here.

MORE HOLIDAY RECIPES:

Old Fashioned Holiday Bar Cookies

Amish Sour Cream Apple Pie

Old Fashioned Southern Peach Pie

Black and Red Raspberry Pie

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