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Happy Thanksgiving to everyone celebrating today! We will be having our own Thanksgiving celebration, but a bit delayed this year, on the first weekend in December. We’ll be celebrating with some friends that we have invited over and if all goes well we will have a turkey sourced from our local poultry farm, stuffing, potatoes, cranberry sauce, cranberry bread, pumpkin pie and these buttery dinner rolls that I made last week that were a big hit. Since our move at the beginning of the month to a new apartment we have been experiencing some issues with our telephone/internet provider and have been without phone and internet for about 2 of the 3 1/2 weeks that we’ve been living here. It’s been difficult not being able to rely on having a phone and the lack of an internet connection has greatly limited my ability to contact my family back home in the US. We have internet now but sadly still no phone. It has been interesting dealing with these issues for a better part of this month and has made me realize just how thankful I am to have at my disposal the technology, which usually allows me the ability to effortlessly communicate with my friends and family living abroad, to share with all of you my recipes and my story and to be able to look things up or acquire inspiration from the internet at just the touch of a button. I have enjoyed the quite times though, I’ve been sewing, knitting and baking more and oh yeah unpacking some of those moving boxes!OLYMPUS DIGITAL CAMERA

Buttery Dinner Rolls

Adapted from the Lion House Bakery’s Lion House Rolls
Makes about 12-18 rolls

  • 1 1/4 cups Milk
  • 1 Tbs Dry Active Yeast
  • 2 tsp Sugar
  • 1 tsp Salt
  • 3 Tbs melted Butter
  • 1 Egg slightly beaten
  • 2 1/2 – 3 1/2 cups flour

Heat the milk in a small bowl in the microwave or in a saucepan until warm, not scalding but warm to the touch about 110° F. Stir in the sugar and the yeast. Let sit for at least 5 minutes to allow the yeast to activate and multiply. It should look frothy on top. Stir in the salt, melted butter, egg and about 2 – 3 cups of the flour. After the second cup add more flour gradually until the dough is coming together but is still rather sticky and wet. Turn the dough out onto a clean and well floured surface and flour your hands as well. Knead the dough, dusting the top or your hands with a scant amount of flour as needed if it becomes too sticky and you can’t knead it any more. Stop kneading when the dough becomes elastic, after about 5 minutes. This dough will easily take on a lot more flour the more you knead it but try to use as little as possible so it doesn’t become tough and dry. Place in a well oiled bowl and turn the dough over so that it’s covered in oil. Cover with a clean dish cloth or sheet of plastic wrap and set in a warm place to rise ( I use my oven which I preheated only slightly and then turned off). If you use your oven make sure you turn it off while the dough is rising and make sure it’s not too hot in there otherwise the dough will cook and not rise! Let the dough double in size, this takes at least an hour. Roll the risen dough out on a clean floured surface to about 1/4 inch thickness, or thicker if you want fatter rolls. Cut rectangles of dough generally about the length of your thumb and the length of your pointer finger to the base of your thumb (Make and L shape with your thumb and pointer finger and this will be your guide for cutting each rectangle). Brush each rectangle with melted butter and roll into logs. Evenly place the rolls on a baking sheet lined with baking paper or one that has been buttered and floured. Let the rolls sit covered with a clean cloth while the oven preheats to 375° F. The rolls should rise during this time and almost if not double in size. Brush the tops with melted butter and bake for 15-20 minutes or until the tops are golden brown. When the rolls are done you can brush them again with melted butter and serve warm. Here is a link to how they cut and form these buttery rolls over at the Lion House Kitchens. These are best enjoyed straight from the oven but they are equally delicious served at room temperature and can even be served, if stored properly, up to 2 days later.