18 Nov On a Roll (Rolling in Dough?)
The Thanksgiving preparations have begun in my kitchen.
My nephews and I spent the morning making the dinner rolls for the family feast (wheat and rye rolls), and there is nothing so hilarious as watching a four-year-old trying to knead a heavy piece of wheat dough.
They are in the oven now (the rolls, I mean — though it was a toss-up at one point), and the smell is making my stomach growl. I’m not sure if these will last until next week…thank goodness they’re going in the freezer.
One of my *favorite* rye bread recipes is from Bernard Clayton’s Complete Book of Breads. I adapted it for my home kitchen, and still tweak now and then, but it is the best Jewish Rye I’ve ever tasted. If you want to play in the kitchen, too, we published our recipe on Gastronomic Meditations earlier this year. I’ve used his honey wheat bread recipe from the same book for the wheat rolls.
Mmm…bread. 🙂
cooking Thanksgiving recipe bread
Have a comment? Discuss it here.