It’s that time of year to prepare for the Thanksgiving meal. I’ll take the next few weeks to share some of my favorites. We will start with bread – to say that Miss Bee loves bread is an understatement. She has been known to ask my Sister Bee to bring several pans of rolls for Thanksgiving — one pan for her, and one for everyone else.
We have had good luck with this recipe Easy Garlic Butter Hawaiian Rolls. I like them because they are also perfect for making turkey sandwiches later that evening or the next day.
Twist: For recipes where butter is the star, I only bake with European-style butter. Plugra is one brand and Land O Lakes also has a great product. European-style butter has higher milk fat and a richer taste and a creamier texture than regular butter.
1 package of King’s Original Hawaiian Sweet Rolls
1/2 cup (1 stick) salted butter, divided in half.
1 TBL garlic, minced
Sea salt flakes, coarse sea salt or Kosher salt
Preheat over to 350.
Heat 1/4 cup of butter (4 TBL) in small skillet over medium-low heat until it bubbles. Add garlic and reduce heat to low. Cook 30 seconds. Remove from heat and set aside.
Place the remaining 1/4 cup butter in the bottom of 8×11 baking sheet.
Place baking sheet in the oven until butter is melted. Remove baking sheet from the oven and place rolls in the pan.
Using kitchen shears or a sharp knife, cut a deep “X” into the top middle of each roll.
Brush the rolls with garlic butter and sprinkle with sea salt flakes.
Bake 12-15 minutes or until rolls are golden brown.
Remove from oven and serve immediately.
Rolls can be cooled and reheated.
A recipe we want to try is for Garlic Parmesan Butterflake Rolls.
4 Rhodes Dinner Rolls, thawed but still cold,
or 12 Texas-Size Rolls
2 Tbl. unsalted butter, melted
2 Tbl. Mayonnaise
1/2 – 3/4 tsp. garlic powder
1 1/2 tsp. dried parsley
3 Tbl. grated Parmesan cheese
Place 24 frozen rolls in a 9×13-inch baking dish, cover with plastic wrap and thaw in the refrigerator overnight. In the morning, combine two thawed rolls and roll them into a ball. Using clean kitchen scissors, cut four or five deep cuts, almost to the bottom of the roll. Place in a greased muffin tin. Repeat with remaining rolls.
Combine melted butter, Mayonnaise, garlic powder, dried parsley, and grated Parmesan cheese. Generously brush all over the rolls, covering every last bit and getting into all the slits. Spray plastic wrap with cooking spray and cover rolls. Allow to rise until doubled.
When rolls have risen, remove plastic wrap and bake in a preheated 350-degree oven for 15 minutes. Serve. Makes 12 rolls.
And click on this link for One Hour Dinner Rolls using yeast. They sound delicious.
I’ve got lots more recipes on my Bread and Muffins Pinterest Board. Be sure to sign up for my text club to receive bonus recipes throughout November and December. Text TWIST to 844-675-0483 to receive exclusive content before my enews subscribers. I text no more than once weekly, and you can opt-out at any time.