Thanksgiving Breads and Rolls

A collection of recipes from family, friends, and my personal library.

Emily’s Sandwich Bread

by Emily Evans

Ingredients

• 3 cups water – 100-110 degrees
• 1 tsp sugar
• 1 tsp active dry yearst
• 6-ish cups of flour
• 1 tsp salt

Directions

In a large bowl, stir water, yeast, and sugar together. Let set until foamy, about five minutes. Stir in approximately four cups of flour and the salt. Mix until a sticky dough forms.

While mixing, slowly add the remaining flour until the dough pulls away from the sides of the bowl. (Don’t add too much. You can always add more while kneading, but you cannot take it away.) If kneading by hand, knead 10 minutes until dough is smooth, soft, and elastic. Follow the window pane trick…when you stretch it and hold it to the light, you should be able to see through it. If using a stand mixer, mix 5 minutes on medium speed.

Transfer to an oiled bowl to rise, covered in a towel and in a warm spot, for one hour. You want your dough to double in size.

Shape loaves to fit into pans and all to rise again covered with a towel for 45 minutes.

In a standard loaf pan, bake for 35 minutes at 375.

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Kathy’s Homemade Rolls

by Kathy Reecer Kubler

Ingredients

• 1 egg
• 1 cup milk
• 3 cups white bread flour
• 2 tablespoons dry milk
• 1 1/2 teaspoons salt
• 2 tablespoons softened butter
• 3 tablespoons honey
• 1/2 cup of one minute oatmeal (You may use old fashioned oats, but don’t use instant.)
• 2 teaspoons of rapid rise yeast

Tools

• bread machine
• muffin tins

Directions

Crack a large egg into a two cup measuring cup.  Add milk until it measures 1 1/4 cups including the egg.  Pour that into the bread machine container.  Add the 3 cups of bread flour and the dry milk.  Place the salt on one side or corner of the container.  Add the butter, honey and oatmeal.  Place the yeast in the container away from the salt.

Set the machine to complete the first rise cycle.  On my machine that takes about 1 hour and 40 minutes. 

When the cycle is complete, dump the dough onto a floured surface.  Punch down and divide into 4 equal balls.  Then divide each ball into 3 equal smaller balls for large rolls, or 6 if you prefer smaller rolls.  Thus, the recipe will make 12 large rolls, or 24 small ones.  Oil the muffin tins, place the dough into the tins, and allow them to rise until doubled in size in a warm spot.  I put mine on top of the refrigerator.

Preheat the oven to 400 degrees.  Bake the rolls on a middle rack for 10 minutes or until golden.  After removing from the oven, rub butter over the top and serve hot.