Thanksgiving Dinner Rolls |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is my attempt at encapsulating my favourite scents of the Thanksgiving holiday season using flour and yeast. Baking these in a 9x13 rectangular pan eliminates the need for precise portion and shaping control, and keeps the edges soft and moist. Read more . Makes 8 large (sandwich size) or 12 dinner rolls Ingredients:
1 cup active sourdough starter (preferably rye fed) |
1/2 cup warm milk |
1 cup warm water |
1 tsp dry active yeast |
3 tbsp sugar |
2 cups rye flour |
1 cup flour |
1 1/2 cups whole wheat flour |
2 tsp gluten flour (vital wheat gluten) |
1/2 tsp salt |
1/4 tsp cinnamon |
1/2 tbsp fennel seeds |
1 tbsp canola oil |
3 oz dried cranberries |
3 oz chopped pecans |
Directions:
1. In a large bowl or stand mixer fitted with the dough hook, combine the sourdough starter, milk, water, yeast and sugar. Let stand 10 minutes, until foamy.
2. In a large bowl, combine flours, salt, cinnamon and fennel seeds.
3. With the mixer on low speed (or a sturdy wooden spoon), add half the flour mixture to the proofed yeast.
4. Add the canola oil, followed by the remaining flour mixture.
5. Increase the speed to medium and mix / knead for 10 minutes.
6. Add the dried cranberries and pecans and mix / knead briefly to incorporate.
7. Turn dough into a lightly greased bowl, turning to grease the top.
8. Cover and let rise 1 1/2 hours, until doubled.
9. Deflate dough gently and press evenly into a lightly greased 9 x 13 rectangular pan.
10. Use a lightly greased bench scraper or sharp knife to cut the dough into 12 pieces.
11. Cover and allow dough to rise 40 minutes.
12. Preheat oven to 350F.
13. Bake the rolls for 30-35 minutes, then turn out of the pan immediately, separate rolls and cool on a wire rack.
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