Make this Thanksgiving extra special with Eagle’s version of Martha Stewart dinner rolls. Trust us – these rolls are addicting!!! Click above for the recipe and our holiday hours.
Makes 3 dozen.
- 2 packets (1/4 ounce each) active dry yeast
- 1 1/2 cups warm whole milk (115 degrees)
- 1/2 cup (1 stick) unsalted butter, melted, plus more for dipping and brushing
- 6 T sugar
- 2 teaspoons salt
- 2 large eggs, lightly beaten
- 1 tsp vanilla extract
- 6 to 6 1/2 cups all-purpose flour (spooned and leveled), plus more for work surface
- Brush a large bowl with butter; set aside. In a small bowl, sprinkle yeast over ¼ cup milk. Let stand until soft, about 5 minutes. In another large bowl, combine butter, sugar, salt, remaining 1 ¼ cups milk, egg and vanilla. Whisk to combine. Whisk in yeast mixture.
- Using a wooden spoon, stir in flour, 1 cup at a time, until you have a soft dough. Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes. Butter the inside of a large bowl; place dough in bowl, turning to coat. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 1/4 hours.
- Punch down dough. Cut into 2 pieces. Invert bowl over dough and let rest for 10 minutes. Working with one piece at a time, on a lightly floured surface, pull off a medium meatball-size piece of dough for each roll, forming into a ball with your hands. I use the same method to form each roll the same way I work pizza dough to form a ball.
- Melt some more butter (about 1 stick). Dip each of the balls of dough into the melted butter and arrange dough balls in baking pans. Allow about ¼ inch of space between rows. Cover pans and let stand in a warm spot until rolls have doubled in size, about 20-30 minutes.
- Preheat oven to 375 degrees, with racks in upper and lower thirds. Brush rolls with more melted butter. Transfer to oven and bake until golden brown, about 20 minutes, rotating pans back to front and top to bottom halfway through. Let rolls cool 15 minutes before serving.
Spicy Corn, Tomato & Black Bean Salad
Serves 6-8 as a side dish
4 summer fresh tomatoes
1 small red onion
1 medium Vidalia onion
1 medium orange pepper
1 small to medium jalapeno pepper
3 medium size fresh ears of butter and sugar corn
1 can black beans
Small bunch each of fresh parsley and basil
Approximately quarter cup or a little less of balsamic vinegar (we used Olive Brooklyn brand Maple Balsamic)
Few dashes of apple cider vinegar
Approximately quarter cup or a little less of olive oil (we used Filippo Berio Gold)
Coarsely ground fresh pepper and salt
Cook corn. Remove kernels and set aside to cool, then place in large bowl.
Dice both onions and add to corn.
Remove seeds and white pith from orange pepper and chop into small pieces. Add to bowl.
Remove seeds from jalapeno and finely dice. Add to bowl.
Rinse and drain black beans and add to veggies.
Using your hands, lightly toss veggies until mixed.
Core and chop tomatoes into small chunks. Add to bowl.
Add balsamic and apple cider vinegars and olive oil. Salt and pepper to taste.
Roughly chop parsley and basil and to salad.
Mix all with a soft rubber spatula until just combined. Taste and add a little extra salt and pepper if needed.
Note: Tomatoes will yield a lot of liquid, so before serving, lightly mix salad again. Pour off any excess liquid and set aside. We love taking some fresh French bread and dipping it into the juice. Yum!