Yeast Rolls Recipe and Cornbread Dressing Recipe for Thanksgiving and Christmas

   Yeast Rolls Recipe and Cornbread Dressing Recipe for Thanksgiving and Christmas 

Yeast Rolls Recipe

Yeast rolls are a staple at many family gatherings, holidays, and special occasions. Their light, fluffy texture and slightly sweet flavor make them the perfect accompaniment to any meal. While the process of making yeast rolls can take a bit of time due to the need for the dough to rise, the result is absolutely worth it.

Ingredients for Yeast Rolls:

2 ½ teaspoons active dry yeast

1 cup warm milk (about 110°F)

1/3 cup sugar

1/4 cup unsalted butter, melted

1 teaspoon salt

1 egg (room temperature)

3 ½ to 4 cups all-purpose flour, divided

Butter for brushing (optional)

Instructions for Yeast Rolls:

Prepare the yeast: In a small bowl, combine the warm milk and sugar. Stir to dissolve the sugar, then sprinkle the yeast over the top. Let it sit for about 5-10 minutes until the yeast becomes bubbly and frothy. This step is important as it activates the yeast.

Mix the dough: In a large bowl, combine the melted butter, salt, and egg. Once the yeast mixture is frothy, add it to the bowl with the butter mixture. Stir everything together.

Add the flour: Begin adding the flour, one cup at a time, to the wet ingredients. Stir with a wooden spoon or dough hook attachment until the dough starts to come together. You may not need all of the flour—add it gradually until the dough pulls away from the sides of the bowl and is soft but not sticky. If the dough becomes too stiff, add a tablespoon of water or milk to adjust the consistency.

Knead the dough: Transfer the dough to a lightly floured surface. Knead the dough for about 8-10 minutes until it’s smooth and elastic. If you have a stand mixer, you can use the dough hook to knead the dough for about 5-6 minutes.

First rise: Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for 1 to 1 ½ hours, or until it has doubled in size.

Shape the rolls: After the dough has risen, punch it down to release the air. Divide the dough into 12 equal portions. Shape each portion into a smooth ball by folding the edges under and pinching them together at the bottom. Place the rolls into a greased 9x13-inch baking pan, arranging them so they’re just touching.

Second rise: Cover the pan with a towel and let the rolls rise for about 30 minutes, or until they’ve puffed up.

Bake the rolls: Preheat your oven to 375°F (190°C). Once the rolls have risen, bake them for 18-22 minutes, or until they’re golden brown on top and sound hollow when tapped. If you’d like a glossy finish, brush the tops with melted butter as soon as they come out of the oven.

Serve: Let the rolls cool for a few minutes, then serve warm. They can be enjoyed with butter, honey, or even jam for added sweetness.

Tips for Perfect Yeast Rolls:

Fresh yeast: Make sure your yeast is fresh and not expired. Old yeast can result in dough that doesn’t rise properly.

Warm milk: Ensure the milk is warm, not hot, as overheating it can kill the yeast.

Kneading: Kneading helps develop the gluten, which creates the soft, chewy texture of the rolls. Don’t skip this step.

Let the dough rise: Give the dough plenty of time to rise so the rolls can achieve their fluffy texture.

Cornbread Dressing Recipe

Cornbread dressing (or stuffing) is a classic comfort food, especially around the holidays. Made with cornbread as the base, it’s packed with flavor and pairs beautifully with turkey or chicken. This cornbread dressing recipe combines the earthy sweetness of cornbread with savory herbs, vegetables, and broth to create a dish that’s both hearty and flavorful.

Ingredients for Cornbread Dressing:

1 batch of homemade cornbread (or 6 cups of crumbled store-bought cornbread)

1 tablespoon unsalted butter

1 medium onion, finely chopped

2 celery stalks, chopped

2 garlic cloves, minced

2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)

1 teaspoon sage (fresh or dried)

1/2 teaspoon salt (or to taste)

1/4 teaspoon black pepper

2 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)

2 large eggs, beaten

1/2 cup heavy cream (optional for a creamier dressing)

1/4 cup chopped parsley (optional)

1/2 teaspoon red pepper flakes (optional for a little heat)

Instructions for Cornbread Dressing:

Prepare the cornbread: If you're using homemade cornbread, bake it according to your favorite recipe and let it cool completely. Once cooled, crumble the cornbread into large crumbs or small pieces. If you’re using store-bought cornbread, crumble it into the same size pieces.

Sauté the vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onion, celery, and garlic. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.

Season the mixture: Add the thyme, sage, salt, and pepper to the vegetable mixture. Stir everything together and cook for another minute to let the spices bloom.

Combine the cornbread and vegetable mixture: In a large mixing bowl, combine the crumbled cornbread and the sautéed vegetables. Toss them together until they’re evenly mixed.

Add the wet ingredients: In a separate bowl, whisk together the chicken broth, eggs, and heavy cream (if using). Pour this mixture over the cornbread mixture and stir until everything is well combined. The dressing should be moist but not soupy—add more broth if needed.

Bake the dressing: Preheat your oven to 350°F (175°C). Transfer the cornbread mixture to a greased 9x13-inch baking dish, spreading it out evenly. If you’d like a crispier top, lightly score the surface with a fork. Bake for 30-40 minutes, or until the top is golden brown and the edges are slightly crispy.

Serve: Once the cornbread dressing is done, let it cool for a few minutes before serving. It’s perfect as a side dish with roasted meats, poultry, or even as part of a vegetarian meal.

Tips for Perfect Cornbread Dressing:

Cornbread consistency: If your cornbread is too dry, it may absorb more broth. If it’s too moist, the dressing can become too soggy. Aim for a balance when making your cornbread.

Vegetarian version: For a vegetarian cornbread dressing, use vegetable broth and skip the heavy cream, or substitute with non-dairy cream.

Add-ins: Some people like to add sausage, mushrooms, or dried cranberries to their cornbread dressing for added flavor. Feel free to get creative with your mix-ins.

Make ahead: Cornbread dressing can be made a day or two ahead of time and stored in the refrigerator. Simply reheat it in the oven before serving.

Conclusion

These two recipes—yeast rolls and cornbread dressing—are staples of hearty, comforting meals that bring warmth and joy to any table. Whether you're enjoying them as part of a holiday feast or a family dinner, they are sure to be crowd-pleasers. The yeast rolls are soft, pillowy, and perfect for sopping up gravy, while the cornbread dressing is a savory, flavorful side dish that complements a wide range of main courses. Both recipes are easy to adapt and can be customized to suit your family’s preferences. Enjoy!

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