- ABOUT US
Pioneer Woman, Eat Your Heart Out
By Megan Rossman
November 21, 2011
There are few holidays I participate in more actively than Thanksgiving. Like most of my fellow countrymen, I excel at eating great quantities of food. Thanksgiving offers a perfect opportunity to exercise that indulgence, and to celebrate the fact that most of us are fortunate enough that we can afford to fill our plates in celebration of this delicious holiday. Of course, Thanksgiving also reminds us of other things--like family and friends--for which we have to be thankful.
This Thanksgiving, it’s a safe bet that I will eat a bunch of food with my family at a location that is yet to be determined. We will have all your traditional staples--the centerpiece poultry, stuffing, greens, pie, maybe even smoked ribs. A standout for me are the incredible buttered rolls my Aunt Trig makes during the holidays. Even if she can’t attend the feast, she sends them with my uncle John, and while we dearly miss her company, we’re always grateful that she sends those rolls.
Here is the recipe for approximately three dozen of Trig’s incredible rolls.
Overnight Potato Rolls
1 package of dry yeast
1/2 cup warm water (105 to 110 degrees)
1 cup milk
1/2 cup sugar
1 cup instant potatoes (prepared without salt or butter)
2/3 cup butter-flavored Crisco (melted)
1-1/2 teaspoon salt
5-1/2 to 6-1/4 cups flour
Combine water and yeast and let it sit 5 minutes. Heat shortening, milk, potatoes, sugar, and salt until shortening is melted. Cool to 100 degrees. Combine milk mixture and yeast. Gradually add eggs, then 3 cups of flour. Beat until smooth. Add enough flour to make a soft dough. Place in greased bowl and turn over dough once to grease top. Cover with plate in fridge at least 8 hours. Punch down dough and roll out to one-half-inch thick. Cut in squares and roll each one in melted butter. Let rise 2 hours. Bake at 425 degrees for 8 to 10 minutes.
The dough may also be frozen before baking. Let rise 3 hours after taking from freezer, then bake.