Monday, November 19, 2012

A Post to Help My Memory

Happy Thanksgiving Week to you!
Thanksgiving has always been my favorite holiday, and November one of my favorite months.  It is a day of fullness--full of blessing, full of gratitude, full of anticipation, full of food.
We have had assorted Thanksgiving traditions over the years, but one that remains constant is the appearance of Butternut-Oatmeal Rolls on the menu.  
They coincide with DD#2's first Thanksgiving, which makes them extra-special.
That also means that the magazine they came out of is 13 years old.
This morning I had a brief moment of panic when I couldn't find it for a few minutes.
I might have been disowned by certain members of the family.
This post, then, is to bless your family with the yummiest rolls ever, and to save my hide next year if something happens to that magazine over the next twelve months.
Butternut Oatmeal rolls on last year's table; they get a photo op every year.
So without further ado, I present

Butternut-Oatmeal Rolls

      2(1/4 oz) envelopes active dry yeast
1 1/4 cups warm water (100* to 110*)
5 1/2 to 5 3/4 cups bread flour, divided
1 1/4 cups mashed, cooked butternut squash (1 medium)
1/4 cup molasses
1/4 cup vegetable oil
2 teaspoons salt
1 cup oats, divided
1 tablespoon water

Combine yeast and 1 1/4 cups warm water; let stand 5 minutes.  Combine yeast mixture, 3 cups flour, and next 4 ingredients in a large bowl; beat at medium speed with an electric mixer 2 minutes or until smooth. Set two tablespoons of oats aside; gradually stir in remaining oats and 2 cups flour to make a moderately stiff dough. 
Turn dough out onto a lightly floured surface.  Knead until smooth and elastic (about 10 minutes). (Great stress reliever!)        Add enough of the remaining flour, a little at a time, to prevent sticking.  Place dough in a large bowl coated with cooking spray, turning once to coat top.  Cover and let rise in a warm place, free from drafts, 35 minutes or until doubled in bulk.
Punch dough down.  Divide dough in half,and shape each portion into an 18x7 inch rectangle.  Spread each half with 2 tablespoons butter.  Cut into 1x7 inch strips; roll up strips and place in lightly greased muffin cups.  Cover and let rise in a warm place, 25 minutes or until doubled.  Bake at 350* for 15 to 18 minutes.  Remove to wire racks to cool.  Yield: 3 dozen

Don't be intimidated by the long directions or by the process of making yeast bread.  Yeast breads are quite forgiving; the trickiest part is the dissolving the yeast, and candy thermometer to check the  temperature of your water takes the stress of that away.  If you're not sure the rolls have cooked long enough, pop one out of the muffin tin and tap the bottom of it; if it sounds hollow, the rolls are done.

These make awesome turkey sandwiches!
Be blessed today,
linking up over at Brambleberry Cottage

1 comment:

  1. Mmm. I like the sound of your Thanksgiving more and more. Have a great holiday. x