So, do you have a plan for Thanksgiving yet? I’m going to be spending the day with my neighbors Amy and Shawn. This is the agenda: Morning: Kick off the day with Shawn's infamous Breakfast Pizza and mimosas. Amy and Shawn are strict about the dress code for this event. Pajamas are required (since they are across the street—I don’t even have to swap my slippers for shoes).
Afternoon: Nap
Early Evening: The Meal. Shawn is deep-frying the turkey. He’s also making the stuffing and green beans. Amy is making her famous mashed potatoes and two (two!) kinds of pies. I volunteered to make this and Fresh Herb-Topped Rolls. The rolls are from the 2006 Betty Crocker Thanksgiving magazine. Since the magazine is no longer available, I’ve included the recipe at the end of this post. If you’re looking to make a side that’s impressive but deceptively easy, you definitely should give these rolls a try.
Late Evening: Spend the rest of the night enjoying cocktails, movies and each other’s company. A.C. and Luke are scheduled to make an appearance. Lastly, munch on leftovers, provided there are any!
Fresh Herb-Topped Rolls
Prep Time: 15 Minutes
Start to Finish: 1 Hour 30 Minutes
12 rolls
1 tablespoon cornmeal
1 loaf (1 lb) frozen honey-wheat or white bread dough, thawed as directed on package
36 fresh Italian (flat-leaf) parsley leaves
1 egg
1 tablespoon water
1. Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray; sprinkle with cornmeal. Divide thawed dough into 12 equal portions.
2. Shape each portion of dough into a ball. Place rolls on cookie sheet. Spray sheet of plastic wrap with cooking spray; place sprayed side down over rolls. Cover with towel. Let rise in warm place 45 to 60 minutes or until doubled in size.
3. Meanwhile, place rinsed parsley leaves on paper towels; pat dry. With kitchen scissors, cut stems from leaves.
4. In custard cup, beat egg and water with fork. Brush mixture over top of each roll. Dip parsley leaves into egg mixture; place 3 leaves on top of each roll. Brush remaining egg mixture over parsley-topped rolls.
5. Bake 15 to 20 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
High Altitude (3500-6500 ft): No change.
Tips:
* Any fresh flat-leaf herb, such as dill weed, sage or marjoram, can be substituted for the Italian parsley.
* Place the parsley leaves close together on the rolls; they'll shrink during baking, increasing the space between them.
