So for my Thanksgiving feast I started my meal off with some bacon wrapped asparagus! Bacon makes everything better! And my thinking was the asparagus is good for you (vegetable) and then bacon is bad for you, so you have one good and one bad it evens out and that makes it ok!
and I made rolls, check them out…
Before the mixture boils, turn off the heat. NOW. Very important stuff here: walk away. Walk away and allow this mixture to cool to warm/lukewarm. The mixture will need to be warm enough to be a hospitable environment for the yeast, but not so hot that it kills the yeast and makes it inactive. I don’t usually use a thermometer, but if you’d like to, a good temperature is between 90 and 110 degrees. I usually feel the side of the pan with the palm of my hand. If it’s hot at all, I wait another 20 minutes or so. The pan should feel comfortably warm.
After the yeast and flour are nicely incorporated,
add another 4 cups of flour.
and allow to sit, covered with a tea towel or lid, for an hour.
After about an hour it should have almost doubled in size.
If it hasn’t changed much, put it in a warm (but turned off ) oven for 45 minutes or so. When it had risen sufficiently add 1 more cup of flour, 1 heaping teaspoon of baking powder, 1 scant teaspoon of baking soda and about 2 tablespoons of salt. Stir (or knead just a bit) until combined.
Butter 1 or 2 muffin pans.
Form the rolls by pinching off a walnut sized piece of dough and rolling it into a little ball. Repeat and tuck three balls of dough into each buttered muffin cup. Continue until pan is full.
Cover and allow to rise for about 1 to 2 hours.
Bake in a 400-degree oven until golden brown, about 17 to 20 minutes
These rolls were SO good dipped in the juice from the cranberry sauce that I made…(recipe to follow)