I'm happy to report (a week later than planned) that Thanksgiving was a success. The turkey that was still quite frozen (and induced a panic) on Thursday morning... but everything turned out just fine. With 90 extra minutes in the oven, all was well. We went on a family mountain bike ride before indulging in a delicious and hearty meal and shared dessert with family and dear friends in Golden. There was a 45-minute period after the bike ride and before the turkey was ready when everyone was lurking in the kitchen and picking at all of the other food because they were seriously hungry... but all ended well!
The day was full of indulgences. My Dad made his famous Apple-Cranberry Pie (it is a masterpiece... he is enviously meticulous about his baking), my Mom brought delicious roasted root vegetables, many of which she and my Dad grew this summer, and I made stuffing that I hope is becoming a tradition (it is a version of an apple sausage stuffing I read about here). My Mom spruced up my pathetic table setting with berries from the backyard and we enjoyed a quiet but lovely meal.
A highlight from the meal was the rolls. I'd been wanting to try these rolls for weeks, but didn't get around to it until Thanksgiving morning. The rolls didn't disappoint, despite me baking them on a lower-than-desirable rack in the oven and slightly burning the bottoms. Those human imperfections are what separate "real" Thanksgiving from Thanksgiving in the movies, right?
A note about the rolls. Perhaps it is just me, but I found the 4th step below a bit confusing. When the recipe says to "place [the dough] flat in 1 corner of dish, folded edge against short side of dish." What, exactly, is the "short side of the dish?" If you can't tell form the photo above, decided that this meant I'd place the rolls in like shingles on a roof. I'm not sure that is what was intended, but I went for it. Either way, I don't think it changes how the rolls taste!
Parker House Rolls
1 envelope active dry yeast (2 1/4 teaspoons)
1 cup whole milk
1/4 cup vegetable shortening
3 tablespoons sugar
1 1/2 teaspoons kosher salt + salt for sprinkling
1 room-temperature egg
3 1/2 cups all-purpose flour
1/4 cup unsalted butter
Whisk 1 envelope active dry yeast and 1/4 cup warm water (110°-115°) in a small bowl; let stand for 5 minutes.
Heat 1 cup whole milk in a small saucepan over medium heat until just warm. Combine 1/4 cup vegetable shortening, 3 tablespoons sugar, and 1 1/2 teaspoons kosher salt in a large bowl. Add warm milk; whisk to blend, breaking up shortening into small clumps (it may not melt completely). Whisk in yeast mixture and 1 room-temperature large egg. Add 3 1/2 cups all-purpose flour; stir vigorously with a wooden spoon until dough forms. Knead dough with lightly floured hands on a lightly floured surface until smooth, 4-5 minutes. Transfer to a lightly oiled bowl; turn to coat. Cover loosely with plastic wrap. Let stand at room temperature until doubled, about 1 1/2 hours.
Preheat oven to 350°. Melt 1/4 cup unsalted butter in a small sauce-pan. Lightly brush a 13x9-inch baking dish with some melted butter. Punch down dough; divide into 4 equal pieces. Working with 1 piece at a time, roll out on a lightly floured surface into a 12x6-inch rectangle.
Cut lengthwise into three 2-inch-wide strips; cut each crosswise into three 4x2-inch rectangles. Brush half of each (about 2x2-inch) with melted butter; fold unbuttered side over, allowing 1/4-inch overhang. Place flat in 1 corner of dish, folded edge against short side of dish. Add remaining rolls, shingling to form 1 long row. Repeat with remaining dough for 4 rows. Brush with melted butter, loosely cover with plastic, and chill for 30 minutes or up to 6 hours. Bake rolls until golden and puffed, 25-35 minutes. Brush with butter; sprinkle flaky sea salt (such as Maldon) over. Serve warm.
Family Bike Gang!