{"id":7161,"date":"2013-11-24T15:13:30","date_gmt":"2013-11-24T22:13:30","guid":{"rendered":"https:\/\/www.skilletchronicles.com\/content\/?p=7161"},"modified":"2015-04-14T05:15:38","modified_gmt":"2015-04-14T05:15:38","slug":"thanksgiving-sides-part-three","status":"publish","type":"post","link":"https:\/\/www.skilletchronicles.com\/content\/thanksgiving-sides-part-three\/","title":{"rendered":"Thanksgiving sides \u2014 Part Three"},"content":{"rendered":"

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The finishing touch for any Thanksgiving feast is warm homemade rolls on the table.<\/p>\n

Far too often, though, it’s the last straw for the harried cook.\u00a0 Who has time to wait for rolls to rise when you’re up to your elbows in turkey, pies, salads and vegetables?<\/p>\n

Jeff Hertzberg and Zoe Francois have the solution: make your dough ahead, stash it in the fridge, and bake it off with only half an hour resting time before it goes in the oven.\u00a0 You even can take it a step further and partially bake the rolls until they’re almost done. Then pop them back into the oven to brown while the turkey is resting before it’s carved.<\/p>\n

I’ve been a fan of their process ever since “Artisan Bread in Five Minutes a Day” came out in 2007.\u00a0 Now they have an updated edition, “The New<\/em> Artisan Bread in Five Minutes a Day” (St. Martin’s Press, 2013)<\/a> with a slew of fresh recipes and ideas.\u00a0 Some are a little wild\u2013bake bread in a slow cooker anyone? Others are very useful, such as the section on gluten-free breads.\"\"<\/a><\/p>\n

I’ve converted their Oatmeal Pumpkin Bread into rolls for Thanksgiving this year.\u00a0 It’s a snap to make, even if you’ve never worked with yeast before. The pumpkin makes it a natural for the holiday table while the oatmeal adds body.\u00a0 A touch of rye flour and the fermentation from time in the refrigerator introduce a pleasantly sour note.<\/p>\n

Because these contain whole grains, they’re sturdier than the traditional soft and squishy dinner rolls of my youth. That’s a good thing. These days I prefer my bread to be a little more substantial.<\/p>\n

Fresh out of the oven, the rolls are nicely fluffy inside and will stand up to the rest of the menu rather than disappear into the background.\u00a0 Add a pat of good unsalted butter and I’m happy.<\/p>\n

Just think how much better they’ll be when they’re\u00a0 stuffed with leftover turkey and cranberry sauce.<\/p>\n

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Thanksgiving Oatmeal Pumpkin Rolls<\/div>\n
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Recipe Type<\/span>: Baking<\/span><\/div>\n
Author: Adapted from \u201cThe New Artisan Bread in Five Minutes a Day,\u201d by Jeff Hertzberg, M.D., and Zoe Francois<\/span><\/div>\n
Prep time:
Cook time:
Total time:
Serves: About 28 rolls<\/span><\/div>\n
Fresh out of the oven, the rolls are nicely fluffy inside and will stand up to the rest of the menu rather than disappear into the background<\/div>\n
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Ingredients<\/div>\n