Sometimes I think Thanksgiving is the greatest holiday ever. A day dedicated to eating - all day long. First an outrageously huge dinner with stuffing, rolls, and yams; and then another meal of pies. I say pies plural because in my family, something is wrong if there isn't at least one pie per person present at the Thanksgiving meal. (In fact, I did not eat with my family yesterday, though my husband and I dropped by later that night. They had 4 people for the Thanksgiving meal and the following pies: razzleberry, pumpkin, pecan, cherry, and chocolate.) No wonder I like pie so much.
We ate at my husbands grandparents. I had volunteered to make rolls before I knew there would be over 20 people at the meal so I made two different recipes of rolls. I can't decide which was best. They were pretty similar. The 1st one I'll post was sweeter and easier to make (in my opinion).
Crescent Rolls:
1 C boiling water
1/2 C margarine, melted
3 eggs
3/4 tsp salt
1/2 C sugar
1+ Tbsp yeast
5 C flour
Beat water, margarine, and eggs. Add salt, sugar, yeast, and 4 C flour. Add the fifth cup as needed while mixing for 8-10 min. Be careful not to add to much flour. You want the dough to be smooth and elastic (it should stretch if you pull on it. Ex: you should be able to make a window - called a gluten window - with a small piece of dough) Allow to rise to double in size. Punch down dough and cut in half. Roll out 1/2 of the dough at a time in a thin circle on a greased or buttered surface (a floured surface will dry out the dough). Cut into 16 pie shaped pieces. Roll starting from the wide end and allow to rise for another 20ish minutes on a greased cookie sheet. Bake at 325 for 12-15min.
I have made the next roll recipe several times and it is harder to get the exact amount of flour and avoid stiff rolls than the above recipe.
Rolls
2 Tbsp yeast, dissolved in 1/4 C very warm water
2 C warm milk
1/2 C margarine, melted
1/2 C sugar
2 tsp salt
2 eggs
6 1/2-7 1/2 C flour
Dissolve yeast in water and let sit. Heat milk in microwave. Combine milk, melted butter, sugar and salt. Add the eggs and the yeast. Add about 5 C flour and mix. Begin adding flour 1/4 C at a time until the dough is not too sticky. Again, you want the dough to be smooth and elastic. With this dough, I found that if I waited when it was sticky and just needed it gently outside of the bowl, it would get smooth without me adding more flour. Allow to rise. Punch the dough down and divide into 3 dough balls. Roll out, cut, and roll from the wide end (as described above). Allow to rise another 20 minutes. Bake at 350 for 12-15 min.
These were once part of a full circle with 16 pieces, but I was almost done rolling them by the time my husband came back with the camera.
Rolling the dough.
Piles and piles of rolls. We made 80 rolls. I can't decide which I liked better, so now you have both recipes an can choose for yourself.
And finally, it can't be a Thanksgiving post without pie. My husbands favorite pie is key lime. So we made 2 key lime pies to take to his grandparents.
Key Lime Pie
 |
| See nicer picture of this same key lime pie recipe here, when I made it for pi day. |
Put 8 oz cream cheese, 1 can sweetened condensed milk, and 1/2 C key lime juice (either from fresh key limes or you can find bottled key lime juice at Kroger chains) in a blender. Blend until smooth. Pour into graham cracker pie crust. So easy your husband can make it (and mine did)! Enjoy and Happy Thanksgiving!
