I will never forget the year my mom decided to fix Chop Suey for Thanksgiving dinner. She invited the preacher and his family to join us since they were far from home. At the time, I was only thinking how much I missed homemade noodles. I can only imagine how surprised Mr. and Mrs. Preacher were when they showed up to celebrate with us that day.
Food at Thanksgiving seems to be all about tradition, doesn’t it. Either you dutifully prepare the expected turkey and dressing, or you rebel and do something entirely off the wall and possibly even non-turkey….just because you can…or maybe because fajitas are your unique family tradition.
I have adopted my own Thanksgiving tradition on this blog and that is to share a new dinner roll recipe with you appropriate for your holiday dinner. If you are serving Chop Suey, maybe not. Of course, it will be mixed up in a bread machine. If these don’t pique your interest, may I suggest Sweet Potato Dinner Rolls, Browned Butter and Rosemary Dinner Rolls, My Favorite Dinner Rolls (for the purists), or our all-time family favorite, Helen Corbitt’s Monkey Bread (Not the cinnamon-sugar kind. This one is all butter!) In all these recipes except for the Monkey Bread, I make simple round balls out of the dough and place them into round pans. Check out my video for an easy way to do this.
If you happen to be one of those people who have your Thanksgiving meal brought in, I suggest you try these rolls just to make the house smell like you’ve been busy. The aroma of the herbs and onion sauteed in butter will magically transport you to Paris. Maybe it’s the tarragon, or is it the garlic and onions? My husband thinks of Italy, so I guess he’s picking up on the oregano and basil. Either way, these soft but slightly chewy dinner rolls pair nicely with roast turkey or chicken. Ideal for turkey sliders on Black Friday, too.
Note to my yogurt-making friends: Got some extra whey in your fridge saved from straining yogurt? I love to use whey instead of water in this recipe. Don’t fret if you don’t have whey. These rolls are equally good with water.
- 4 tablespoons butter
- 3 tablespoons finely chopped onion
- 1 clove garlic, minced
- ¾ teaspoon dried oregano
- ¾ teaspoon dried basil
- ¾ teaspoon dried tarragon
- 1 cup whey (leftover from straining yogurt) or water
- 1 teaspoon salt
- 1-1/2 teaspoons sugar
- 3 cups bread flour
- 1-1/2 teaspoon bread machine yeast
- Melt butter in a small skillet and saute onions, garlic and herbs over medium/low heat until onions are soft. Pour into bread machine.
- Add water, salt, sugar and bread flour. Add yeast last so it does not contact hot butter. (However, adding all the other ingredients should have cooled the butter/spice mixture down by the time you get to the yeast.)
- Select the dough cycle. After about 10 minutes, lift the lid and check the dough. If too wet, add flour one tablespoon at a time. If too dry, add one tablespoon of water. Dough should stick to sides and then pull away cleanly.
- At the end of the dough cycle, remove dough from your bread machine pan onto a floured surface.
- Divide dough into 16 equal pieces and make into round balls.See tutorial here for easy method. Place 8 balls into each of 2 8 or 9-inch round pans that have been sprayed with Baker's Joy or a similar aerosol flour/oil mixture.
- Cover pans with tea towels or my favorite, hotel shower caps. Set in a warm place to rise until rolls are almost double in size.
- Bake in preheated 375 degree oven for 12-15 minutes until brown. (Internal temperature should be about 190 degrees F if you are a bread-making newbie and like to use a thermometer.)
- Turn out on a rack to cool or bottoms will get soggy.