Tuesday, October 15, 2013


The day-after-Thanksgiving lunch .. turkey and cranberry sandwich.

I tried a new roll recipe for our Thanksgiving dinner ...
Light and fluffy as suggested in the name ... very much so!

Most times I bake a healthier version with less sugar and butter
and some whole wheat flour.
But for major holiday meals I like to bake white rolls
because that is what we always had at home.
Their 'whiteness' seems to be a bit more festive.

For the leftover turkey meat, there is a simple meal that I 
really enjoy and quite frankly, can't wait for the second-day fare. 

These disappeared so quickly at the Thanksgiving meal,
I made a second batch today .. just so we could have sandwiches.


1 pkg. dry yeast (1 tbsp.)
½ cup warm water 
1 tsp. sugar

In a small bowl, dissolve yeast and sugar in warm water until bubbly.

1/3 cup butter
1/3 cup sugar
1 egg
2 tsp. salt

In a small mixing bowl, combine butter, sugar, egg and salt.
Beat together until well blended.

1 cup warm milk
4¼ to 4½ cups all-purpose flour

In a large mixing bowl, combine yeast, butter mixture and milk.
Add 2 cups flour and beat until smooth.
Mix in enough remaining flour to form soft dough.

Turn dough onto lightly floured surface; knead until smooth and elastic.
Place into a lightly oiled bowl, turning once to oil surface.
Cover and let rise in warm place until doubled, about 1¼ hours.
Turn dough onto lightly floured surface and divide into approximately
30 equal pieces depending on your preference of size and shape.
Cover and let rise until doubled, about 1 hour.
Bake in preheated 350 degree oven for 15 minutes or until
lightly browned.
Yield: about 30 sandwich or dinner rolls

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