You won’t believe what just walked across my front yard. Yep, Mister or Missus turkey. It is freezing outside-like single digits, with about 2 inches of snow on the ground, but my turkey is foraging. I best find some food to sprinkle, but then it would be like feeding squirrels. Timely, huh? No pics-shoot, I’m still in my pj’s! I’ve got a ton of stuff to do with Zoe arriving tomorrow and Alex, hopefully, on Tuesday. This was the Facebook status he posted last night: “Napa->Vegas->Salt Lake->Vail->Denver->Vail. Odie is homeward bound!” I asked where he was staying along the way. “With buddies” was the answer. I said, “You got a lot of buddies.” Yeah, he is one lucky guy, I
think know. He is also arriving with a lot of wine so hopefully, we will have something good to drink for turkey day!
So today, means more cleaning, baking some cookies for Zoe, hopefully getting out the menorahs (I have a bunch), grocery shopping and passing out! Oh, writing this blog, too! Yesterday I put pecan bars, fudge, cranberry freeze and these rolls in the freezer.Things are getting there but I think my next few posts will be short and sweet until they leave me… but after that I have a lot of time to kill. Yes, I have nothing planned for December. Nothing. This is killing me. I will live, though.
Thanks for all your comments on my cranberry post. We do have a winner which you can see below. What I found fun though, was reading about everyone’s favorite side dish. Dressing/stuffing was hands down the winner and sweet potatoes were not too far behind. Three folks loved mac and cheese for Thanksgiving. I’ve never had that for Thanksgiving but my father would probably love to be at their table. He loves mac’n cheese! There were several good cranberry ideas to think about…but all in all it looks like America does a pretty standard Thanksgiving, if this casual commenting means anything! Gravy was very popular with the potato and stuffing lovers and I’m not sure if it isn’t the gravy they love more.
In the great tradition of Thanksgivingkuh, yeah, this really doesn’t happen and won’t happen for another 70,000 years, I decided to do maple challah rolls. Not that challah rolls have anything to do with Hanukkah, but challah is a traditional Jewish bread. I decided to give mine a Thanksgiving feel because everyone needs rolls for Thanksgiving. After all, rolls are the only to use the honey maple butter, but also can be used to soak up all that gravy. I’m hoping I have some leftover for French toast. Or bread pudding. Challah works great for both!
And as a side note-my friends in Israel laughed at the thought of Thanksgivingkuh! “Only in America”, they said. Well, they are right. Only in America!
A few notes about this challah: The maple in this challah is really just used for sweetening. It is not filled with a strong flavor of maple. I added maple extract to give more of a maple taste. I also glazed the tops with maple syrup when they came out of the oven. Therefore, when you bite in, you get the flavor of the maple. If you let the syrup soak in, these are not sticky and they still keep their gorgeous exterior. I will not attempt to tell you how to form these. For that, go to the original source of the recipe-The Challah Blog.
Maple Glazed Challah Rolls (adapted from The Challah Blog)
Makes 20-24 rolls (Mine are now patiently waiting in the freezer!)
1 1/3 c warm water
2 packages of rapid rise yeast (this stuff really works)
1/2 c maple syrup
1 T sugar
2 eggs plus 1 egg yolk for the egg wash
6 T oil or melted butter (I used butter)
1 T maple extract
6 c bread flour
2 t salt
Raw sugar for sprinkling
I used my Kitchen Aid, but you could knead by hand. Combine water, yeast, syrup, sugar, eggs, butter and extract in your mixer fitted with the dough hook. (If you like a sweeter challah, feel free to adjust sweetener to your taste. This challah is not overly sweet. It is just right!) Blend until smooth. Mix the flour with the salt and then slowly add about 4 cups to the wet mixture in your mixing bowl. This will start to come together around the dough hook. Mix in another cup. Using floured hands scoop out the dough onto a floured surface. Slowly knead in the rest of your flour. This dough will not be sticky, but it also shouldn’t be dry. It should feel nice and smooth and elastic. And springy! Knead a few minutes and then place in a greased bowl. Set this in a warm spot covered with a kitchen towel. I put it in my living room window where the sun comes in! Leave for about 2 hours to rise.
Dough should be about 2x its original size. Punch down, divide into sections and cut into pieces to use for rolls. You should get 18-24 depending on the size you want. Shape and place in greased muffin pans. Let rise for about 20 minutes. Brush with 1 egg yolk mixed with about 2T water. Sprinkle with raw sugar.
Bake in a preheated 350 degree oven for about 20 minutes depending on the size of the roll. They should be gold and sound hollow when thumped. Brush them with maple syrup after they cool a few minutes. Let the syrup sink in. Serve and slather with honey maple butter. Yum, yum, yum!
More great dishes for Thanksgivingkuh:
Pumpkin Brown Sugar Muffins
Simple Pumpkin Baked Oatmeal
Cranberry Chipotle Wonton Cups
Mushroom Lover’s Pastry
3 Ingredient Artichoke Dip
Smoky Pumpkin Hummus
Dried fruit Salami
Smoked Trout Pate
Hot Brown Sandwich
My Mother’s Brisket
Shortbread Nut Bars
Frozen Cranberry Salad
Brown Sugar Spice Cake with Caramel Glaze
Green Onion Garlic Chive Corn Bread
Onion Lover’s Twist
Gingerbread Pear Upside Down Skillet Cake
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