My son joined ASB (associated student body) last year and continues to be a member this year. He hopes to continue next year as well. It is a tradition for ASB to have a Thanksgiving, or "Friendsgiving," potluck the last day before Thanksgiving break. I made these rolls last year for the potluck and they were requested again this year. I didn't get the recipe posted last year, so here it is. There is little doubt they will be requested again if my son continues with ASB.
Easy 40 Minute Rolls
This recipe is easiest to make with a 6-7 qt stand mixer, but will work without one. It will take more muscle power to mix by hand, just think of it as exercise!
Ingredients:
3 cups hot water ( between 105ºF and 110ºF)
2/3 cup canola or vegetable oil
3 1/2 tablespoons yeast
1/2 cup sugar
1 tablespoon salt
2 eggs
7-9+** cups all purpose flour***
Melted butter for brushing the tops of the rolls (1-2 tablespoons)
Instructions:
1. Line a 12'x17"baking sheet with parchment and spray lightly with cooking spray; set aside.
2. In the bowl of a 6-7 quart stand mixer or in a large mixing bowl, whisk together the water, oil, yeast and sugar; let rest for 15 minutes. After the mixture has rested, add the salt and eggs.
3. Gradually add the flour to the yeast mixture. Start off by adding 4-5 cups of flour, then slowly add the remains flour until a soft, but firm dough is formed. Be careful not to add too much flour or the rolls will turn out dry.
3. Preheat the oven to 400°F. Let the oven heat up while forming the rolls and letting them rest.
4. Shape the dough into dinner rolls (roughly 3"balls) and place in prepared baking sheet about 1/2"apart from each other. Let the rolls rest for 10 minutes.
5. Bake rolls for 10 minutes or until golden brown. Remove from oven and brush the tops with butter.*
*Note: For this step I usually take a stick of butter from the refrigerator, unwrap one end, go over the tops of the rolls, then rewrap and put it back in the refrigerator for future use.
**Update: It may take more than 9 cups of flour to achieve desired consistency. We live in a dry climate and it takes about 9 cups, but when we made them in an area we were that has a more humid climate, we had to use around 10 cups of flour.
***This recipe also works well using 1/2 whole wheat and 1/2 all purpose flour. I did find it took 15-20 minutes to bake, rather than 10 minutes. To test for doneness, insert an instant read thermometer into the center of one of the rolls in the middle. They are done if the temperature reaches about 185ºF to 190ºF. If the rolls are getting too brown on top before proper internal temperature is reached, cover the rolls with foil until they are done. The foil will prevent further browning on top.
The following recipe is the all-time ASB favorite! This dish is requested for every ASB get together.
Copycat Cracker Barrel Hash Brown Casserole
This recipe is adapted from a Pinterest found recipe from a while ago, unfortunately the source is not printed on the recipe.
Ingredients:
1 30 ounce bag of frozen hash browns, thawed
1 can cream of chicken soup or cream of mushroom
1 small onion, chopped
8 oz (or more, if desired) shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 cup sour cream
1 stick butter, melted
Instructions:
1. Preheat oven to 350°F.
2. Spray a 9"x13" casserole dish.
3. In a large bowl, mix together the hash browns, soup, salt, black pepper, and 1 cup shredded cheese (a bit more can be added if you want it a little cheesier).
4. Add sour cream and mix well.
5. Add the melted butter and stir until all of the ingredients are well combined.
6. Turn into the prepared casserole dish and top with remaining cup of shredded cheese (again, a little more cheese can be added).
7. Bake for 45-55 minutes, or until bubbly and starting to get a little browned on top.
Happy Friendsgiving!
Happy Thanksgiving!
No comments:
Post a Comment