Thanksgiving Stuffing Rolls

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Thanksgiving is this week and many of you already have your menus planned but for those of you with a little wiggle room, allow me to talk you about these rolls. I saw these on in my inbox and was very skeptical like, “How much like stuffing could these really taste like?” Turns out, a lot. A lot like stuffing. Like, exactly like stuffing.

These aren’t just any rolls, these rolls have all the flavor of your classic Thanksgiving stuffing packed right into a soft, fluffy roll. Now, Mr. Eat’s family isn’t big on stuffing, I however adore it. These rolls are a happy medium that allow me to enjoy all the flavor of stuffing without actually making stuffing. These things are so delicious I just don’t even know what to do with myself. I’m even considering cubing and toasting the leftovers and using them to make actual stuffing. (Stuffing-ception? Gasp!)

You could bake this as a loaf (I’m thinking stuffing-bread sandwiches with the leftover turkey) or as rolls. I chose the latter because everything is better in mini size. Did I mention it comes together in about 10 minutes with one bowl and no mixer required? I could go on and on all day about how good these are, but honestly we are all busy prepping for Thanksgiving so how about I just get to the recipe already?

thanksgiving stuffing rolls

Ingredients

  • 3 cups (12 3/4 ounces) all-purpose flour
  • 1 tablespoon sugar
  • 2 1/4 teaspoons instant or active dry yeast
  • 1 tablespoon onion powder
  • 1 tablespoon dried parsley
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons salt
  • 3/4 cup water
  • 1/2 cup whole milk
  • 1 tablespoon butter
  • 1 egg, beaten
  • 1/2 teaspoon celery seed

Instructions

  1. Combine 2 cups flour, sugar, yeast, onion powder, parsley, sage, thyme, marjoram, rosemary, pepper, and salt in a large bowl. Whisk to combine.
  2. Heat the milk, water, and butter for about 1 minute in the microwave until very warm but not hot.(Between 100-110°F)
  3. Make a well in the dry ingredients and add the wet ingredients, stirring to combine. Stir for about 2 minutes until all of the flour has been incorporated.
  4. Stir in the remaining cup of flour, and mix well, using your hands to knead the dough together until all of the flour is incorporated into the dough.
  5. Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let rise in a warm place until doubled in size, for about 30 minutes to 1 hour.
  6. To bake a round boule-shaped loaf, place the dough in a greased 1 1/2-quart Dutch oven, and bake immediately.
  7. To bake as rolls, divide the dough into 12 equal pieces. Roll each piece into a ball and place in a lightly greased 9 inch round pan; let the rolls rise until puffy, about 30 minutes. For a standard loaf, put dough into a large loaf pan.
  8. When ready to bake, preheat the oven to 375°F. Brush the loaf or rolls with the beaten egg. Sprinkle with celery seed and flaky sea salt (optional). Bake for 35 minutes for the loaf, or about 25-30 minutes for the rolls. The top should be golden brown and tapping the top of the loaf should sound hollow. Remove from the oven and cool slightly before serving.
http://wee-eats.com/2016/11/21/thanksgiving-stuffing-rolls/

Source: Food52

mardi gras king cake

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We celebrated Shrove Tuesday with our Dutch Baby from Baked Occasions. Here in the U-S-of-A this day is called “Mardi Gras” – aka: Fat Tuesday and is celebrated by eating our faces off in preparation for Lent, or ya know, just because we can.  Continue reading

almond puff loaf

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Sometimes I get my inspiration from restaurants or a particular craving I have. Sometimes they just come to me from my wild imagination or another food blog. But sometimes, it’s literally sent to me… like this one which I received in my Sunday morning King Arthur Flour recipe e-mail. This recipe falls into the latter category.  Continue reading

christina tosi’s cornbake

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Since receiving Milk Bar Life as a gift, I’ve been making an effort to bake my way through some of the recipes with varying degrees of success. I was most excited for the Grandma’s Oatmeal Cookies. While delicious, I have yet to get them to come out the texture that is portrayed in the book pictures, so I have not yet shared that recipe for you (though Mr. Eats is happy to keep eating the failed attempts for me). I successfully made Tosi’s gorgeous Fruity Pebble Meringues, and now I have made what Mr. Eats has deemed “the best cornbread he’s ever had.”    Continue reading

chocolate chip almond muffins

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Apparently December is brunch month for me – with pain au chocolateapple pie biscuits and cinnamon-almond scones and now… muffins! Sure everyone else is helping you make Christmas cookies but here at Wee Eats we are committed to ensuring you are covered for your most important meal of the day.

These muffins are adapted from Monica over at Playing with Flour. She’s got tons of gorgeous goodies over on her blog, I highly recommend you stop by and check her out!

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These are not those big, dense muffins from your nightmares. The almond flour in these muffins give them a remarkably light crumb, they have a touch of sweetness, and then sliced almonds on to give them a nice little “crunch” as if to say “Good morning, Sunshine!”

Although her recipe calls for orange zest, I left it out because I’ve never really been into that whole chocolate-orange thing. Instead, I added a dash of almond extract to complement the almond flour and sliced almonds, and took these guys another route.

almond muffin pin 2

chocolate chip almond muffins

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 12 to 15 muffins

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup mini chocolate chips
  • 1/2 cup sugar
  • 1/2 cup almond meal
  • 1 stick cold unsalted butter, cut into 1/2-inch cubes
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 1 cup buttermilk, shaken
  • 1/4 cup sliced almonds

Instructions

  1. Preheat oven to 400 degrees and line a muffin tin with liners. Grease liners, if desired, to aid in easy removal of muffins.
  2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Add the mini chocolate chips and toss to coat with the flour mixture.
  3. Place sugar and almond meal into the bowl of a stand mixer fitted with the paddle attachment. Add butter and beat on medium-high speed until fluffy, about 1 minute.
  4. Add eggs, one at a time, beating until incorporated scrape down the sides and bottom of the bowl with a rubber spatula.
  5. Add vanilla and almond extracts, then add the buttermilk and beat on low speed until combined.
  6. Remove bowl from stand mixer and add the flour mixture. Fold flour mixture into wet mixture, stirring just until combined.
  7. Scoop batter into the prepared muffin cups (the batter will be very stiff), filling them nearly to the top and sprinkle with the sliced almonds.
  8. Bake until muffins are lightly browned and a toothpick inserted into the center comes out clean, about 12-14 minutes. Let muffins cool in the pans on a wire rack for about 5 minutes, then remove them from the pans and set onto the rack to finish cooling.
http://wee-eats.com/2014/12/16/chocolate-chip-almond-muffins/

[ Recipe adapted from: Playing with Flour ]