Thanksgiving's Supporting Roll
The past four years I've spent Thanksgiving in London with my close friend and sourdough sister Leah. I'd would be packing a few American favorites in my suitcase and menu planning furiously over WhatsApp for a Tesco's order. I'm not this year, and I know everyone's holiday plans and traditions or usuals have changed. Instead I'm planning for a quiet Thanksgiving at home with my roommate. I might see friends the Friday or Saturday after, but the usual friendsgivings made up acquaintances make me wary and invites to friend's families dinner tables haven't come, and I understand why.
I've been solo menu planning my favorite holiday foods. Surprisingly, the list does not include the turkey. I like turkey alright. Actually, I like the turkey leftovers more. I have no desire to cook a giant bird, which they all are, for two people even considering leftovers.
Amy's Thanksgiving Favorites:
Spinach Stuffing Balls
Sausage Cheese Balls
Corn Pudding
Pumpkin Pie topped with Pecans
Oatmeal Dinner Rolls
Yep, that's right. No turkey and no sourdough. These oatmeal dinner rolls are hearty and soft, which is perfect for Thanksgiving. It's the unobtrusive accompaniment, silent supporter and plate mopper to the holiday meal. And perhaps best, it can be baked in a cake tin, with no special considerations and be done the day (or two!) ahead without fear of being dried out and tough.
Oatmeal Dinner Rolls
2 cups water
1 cup quick-cooking oats
3 tablespoons butter
1 package (1/4 ounce) active dry yeast
1/3 cup warm water (110° to 115°)
1/3 cup packed brown sugar
1 tablespoon sugar
1-1/2 teaspoons salt
4-3/4 to 5-1/4 cups all-purpose flour
In a large saucepan, bring water to a boil; add oats and butter. Cook and stir for 1 minute. Remove from the heat; cool to lukewarm.
In a large bowl, dissolve yeast in warm water. Add the oat mixture, sugars, salt and 4 cups flour; fold and mix together until smooth. Add enough remaining flour to form a soft, pliable dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl (you can use the one that the dough was just in, be sure to scrape it mostly clean! Save on washing extra dishes!), turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; allow to rest for 10 minutes. Shape into 18 balls. Place in two greased 9-in. round baking pans (aka cake tins). Cover and let rise until doubled, about 45 minutes.
Preheat oven to 350°; bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks to cool. After cooled, these can be stored in an airtight container or ziploc bag at room temp for a few days. Obvs, best when eaten fresh.
