They'll Gobble These Up Difficulty: ★★★★★ Required Patience: ★★★★★
I've enjoyed learning more about homemade breadmaking over the years. So when I saw these Thanksgiving Turkey Dinner Rolls, I knew I had to give them a try. These turkeys do require a little patience for the dough-rising process but since the dough is already made for you, all-in-all they are quite easy to make. Handmade turkey dinner rolls are sure to make your holiday gathering a memorable one!
Time To Prepare:
4-6 hours (includes time to thaw and rise)
Foodie Tip:
You can use your favorite scratch bread recipe (vs. storebought) but try and use a yeasty roll type that will rise versus a shorter rise bread like focaccia or ciabatta.
For this recipe, I used a bag of Rhodes "BakeNServ" Dinner Rolls containing 36 rolls. The number of rolls in your "flock" can contain as few or as many as you'd like so you do not have to use all 36 at once.
To make my household staple compound butter, mix a half cup (one stick) of softened butter, two cloves of pressed garlic, a quarter to a half teaspoon of salt, and one tablespoon of your favorite fresh herb (I typically use thyme or oregano).
Ingredients:
1 Package | Rhodes Thaw, Rise and Bake Dinner Rolls
To Serve | Compound Butter (see recipe tip above)
What To Do:
1. First Rise: Take your desired number of frozen rolls out of the bag and place them on a parchment-lined cookie sheet. Spray some cling film with cooking spray and cover the rolls. Let the rolls thaw and rise for about 3-4 hours.
2. Form Turkeys: Once the rolls have risen, form your turkeys by cutting with a knife or kitchen shears. Cut a left- and right-wing slit but don't entirely separate them from the body of the bird. Form the wings by pinching them together as shown. At an angle, cut the left and right leg completely off the bird. Place them slightly lower on the bird's body. Form the legs together, keeping them adjacent to the bird's body, as shown below. The fluffy dough will deflate during the cutting process. Trust the process and don't let your foodie ego deflate as well - this is what the second rise is for!
3. Second Rise: Cover the birds again with the cling film and let them rise for 30 minutes to an hour. Watch them plump back up.
4. Bake Your Turkeys: Remove the cling film and discard. Brush your turkeys with compound butter and bake according to package instructions until golden brown. 5. Butter and Serve: When done, remove from the oven and give them another butter basting. Serve with your favorite main courses, soups, or salads.
Joe Paul Reider
Home Style Austin Founder Austin Realtor® Keller Williams Realty
Email: JoePaul@KW.com Mobile: 512-222-3302 Web: JoePaulReider.KW.com
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