The rolls pictured on the left are the large size version of the recipe which is not only easy but also very delicious. The hardest part is kneading which can also be done in a bread machine or a stand mixer with a hook. However, I really find kneading dough a very meditative ritual. It is almost yogic in nature when you feel the rhythm of the the stretching, kneading, turning.... But if you must....
This is a recipe I got online but part of the method is from my Great Aunt Ruth, a fabulous country cook from Wisconsin who I will also remember for the wonderful rolls, homemade preserves and ability to make you feel as if you were there permanently. And it's true that we never wanted to leave when we had to go back to Michigan after our annual summer visits.
Do yourself and your guests a favor this Thanksgiving and leave the brown-n-serves where they belong.....on the shelf of the grocery store..rs
Whole Wheat Rolls
2 (.25 ounce) packages active dry yeast
2 cups warm water (110 degrees to 115 degrees)
1/2 cup sugar
2 teaspoons salt
4 1/2 cups all-purpose flour, divided
1/4 cup vegetable oil
2 cups whole wheat flour
In a mixing bowl, dissolve yeast in water. Let stand 5 minutes. Blend in sugar, salt and 3 cups all-purpose flour at low speed until moistened; beat 2 minutes at medium speed. Beat in egg and oil. By hand, gradually stir in whole wheat flour and enough remaining all-purpose flour to make a soft dough. Turn out onto a lightly floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled or cover and refrigerate overnight. Punch dough down and form into dinner-size rolls. Place on greased baking sheets for plain rolls or knots, or in greased muffin tins for cloverleaf rolls. Cover and let rise until doubled, about 1 hour for dough prepared the same day or 1 to 2 hours for refrigerated dough. Bake at 375 degrees F for 10 to 12 minutes or until light golden brown. Remove from oven and cover with a clean kitchen towel for 15 minutes. Serve warm. If desired, dough
may be kept up to 4 days in the refrigerator. Punch down daily.
I hope if you are one of the people who bring the canned yams with the marshmallows on top every year to the Thanksgiving Dinner that you will delightfully surprise the other diners by taking the sweet potato to new heights by making this delicious, yet simple, soufflé. I promise you will be asked to bring this time and again. (You don't have to tell them where you got this. Tell them you made it up.....rs)
Sweet Potato Soufflé
2 1/2 pounds yams, baked, peeled and mashed
2/3 cup sugar
1/2 cup milk
1 1/2 teaspoons vanilla
Preheat oven to 400°F
Mix and pour into a buttered baking dish and top with the following:
1/2 cup brown sugar
1/4 cup flour
1/2 cup chopped pecans
2 tablespoons butter
Bake for 30-40 minutes.