I am having a hard time believing that Thanksgiving is in a few days!!! Three days people!! Is everyone feeling prepared? Or in a total panic right now? Luckily, we are not hosting this year, and we are only doing one family dinner. So, hopefully, since there won’t be a run around between families, it won’t be too hectic. And, that means I only have to make a few pies! Whew. My husband’s grandmother always requests my blueberry pie and chocolate cream pie. I always look forward to making them. But, I am not off the hook for cooking completely. My husband and I always like to do a dinner with the kids at home. We had it this past weekend. The kids always really look forward to it. It is less stressful and more fun, because the kids participate and there are no time constraints. And they get to request food they want. It was definitely fun and relaxed!
Since some of you are probably scrambling for recipes, I thought I’d share this delicious, simple whole what dinner roll recipe with you. It is very simple in flavor, although, it is still delicious, which makes it perfect for dredging through gravy. It also is great when slathered with butter. Any way you enjoy it, it makes the perfect addition for any Thanksgiving meal, or just any dinner in general!
Recipe from Whole Grain Baking by King Arthur Flour
Wheat Rolls
These simple wheat rolls are ideal for slathering with butter while still warm, or dredging through gravy or sauce on your plate.
Ingredients
- 1 cup warm water
- 1/4 cup orange juice
- 4 Tablespoons unsalted butter, cut into 6 pieces
- 3 Tablespoons honey
- 2 cups (8 ounces) whole wheat flour
- 1 cup (4.5 ounces) all-purpose flour
- 1 1/4 teaspoons salt
- 3 Tablespoons (1.25 ounces) potato flour
- 1/4 cup (1 ounce) dry milk
- 2 1/4 teaspoons instant yeast
Instructions
- In the bowl of a stand mixer fitted with the dough hook, combine all the ingredients. Knead on low speed until the dough is smooth, 5-8 minutes. Cover with plastic wrap or a clean dishtowel and let rise for 1-2 hours, or until nearly doubled in bulk.
- Grease a 9x13 inch pan. Set aside. Gently punch the dough down and transfer to a lightly greased surface. Divide the dough into 15 equal pieces. Shape in a smooth ball. Place the rolls in the prepared pan, spacing them evenly apart. Lightly grease plastic wrap and cover. Let rise for 1 and a half to 2 hours.
- Preheat the oven 350ºF. Remove the plastic wrap and place the rolls in the oven. Bake for about 25 minutes, or until they are brown on the top. Let cool before serving.
