Big Fluffy Pan Dinner Rolls

Remember those rolls they used to make in the cafeteria at lunch? Yes, once upon a time cafeterias in schools were used for cooking, not just heating up.  The rolls were always served with the  special Thanksgiving lunch, my favorite school lunch of the year! I loved those big fluffy white rolls... If you don't know what I'm talking about your mom does. 

Today, I'm sharing a recipe from the bakers at King Arthur Flour for Big Fluffy Pan Dinner Rolls. 

I tried this roll recipe out with Sunday dinner recently. Although there were only 5 of us at the dinner, every single roll disappeared (I halved the batch). That's a good roll! 

Perfect for  your Thanksgiving or Christmas feast of 5 or 50. They are also perfect for make ahead (see directions in recipe). Trust my on this recipe. The people at KA Flour will not steer you wrong. And neither will I :)

Make sure to follow along on Instagram  for tips and ideas for your holiday meals! 

• Big Fluffy Pan Dinner Rolls
• adapted from King Arthur Flour
• 
  
• 1/2 cup lukewarm water
• 2 cups warm milk ( 100 - 110°F)
• 3 tablespoons butter
• 2 tablespoons sugar
• 1 tablespoon salt
• 2 1/2 tablespoons yeast, instant preferred
• 6 to 7 cups King Arthur Unbleached All-Purpose Flour

Directions

1. Combine the water, milk, butter, sugar, salt and yeast in a large bowl, or the bowl of your stand mixer. Stir well and let sit for 6 to 8 minutes, or until you see the yeast begin to foam.
2. Add 5 cups of flour and mix by hand or with the paddle attachment until the dough forms a rough, shaggy mass. The dough will not form a ball at this point, but will be just shy of coming together.
3. Add flour, 1/2 cup at a time and blend with the dough hook until a smooth ball begins to form. Knead by hand for about 10 minutes, or by machine for 4 to 5 minutes until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch.
4. Lightly spray your work bowl with cooking spray and place the dough in the bowl. Spritz the top of the dough with spray as well and cover lightly with plastic wrap or a shower cap. Let rise for 20-30 minutes at room temperature or until the dough is full and puffy.
5. Gently deflate the dough and pat or roll out to a rough rectangle about 8 inches by 12 inches. Cut the dough into 4 long strips, then cut each strip into 6 portions for a total of 24 dough balls. Shape into round balls as you would shape meatballs, using your cupped hands to roll the dough. Spritz your hands with cooking spray to prevent sticking.
6. You can place the rolls into any of the following pans, well greased or lined with parchment paper: One half-sheet baking pan or 2 quarter-sheet pans. Two 13" x 9" x 2" pans. Four 8" or 9" round baking pans OR a combination of any of these pans.
7. After the rolls are in the pans, cover again with a clean dish towel and let rise at room temperature for another 30 minutes, or until well rounded and full looking. If you are baking now, preheat the oven to 375°F and place rack in center of oven. Make sure the oven is completely preheated before placing the rolls in the oven. 
8. Bake the rolls for 15-18 minutes or until golden brown. You can brush the baked rolls with melted butter if desired. Serve warm, store leftovers in a plastic bag for up to 3 days.
9. If you want to freeze the unbaked buns, place in the pans as described in step 6 and allow to rise for 10 minutes. Wrap airtight and freeze for up to 4 weeks. To bake, thaw overnight in the fridge, then unwrap and bake as directed.

Tweet

Thanksgiving Essentials Class

Are you hosting Thanksgiving dinner for the first time?  Did your mother in law ask you to make rolls for Thanksgiving, but the only rolls you've made come from the freezer section of the grocery store? Whether you are an experienced host or a beginner cook, this class is for you! We will be making:

Perfect Roasted Turkey
Pan Gravy

Parker House Rolls

Apple, Sausage and Herb Roasted Stuffing
Apple Cranberry Pie

Photo credits: Becky @Vintagemixer

Once you learn how to make these staple holiday dinner dishes from scratch, you'll never buy packaged items again! Through learning tried and true techniques, you'll gain the confidence to start your own delicious family traditions in the kitchen. Come join us!

Thursday, November 19, 2015 

10:00 am to 1:00 pm (sold out)

Details...

Class is a demonstration, not hands on

After the class, we will serve generous samplings of items prepared!

Please, no children at the class

Limited space

Sorry, no refunds- only credit toward future class.
If cancellation made less than 24 hours before class,  
no credit. 

After signing up you will receive the address of the class in North Salt Lake by email.
Questions?  Email me:   Abountifulkitchen@gmail.com
Sign up now!

Sorry first class  (daytime) FULL! 

I've added a SECOND CLASS:

Thursday, November 19  6-9:00pm

Please sign up below, same details above apply! 

Sign up Now! Last class filled in less than 24 hours.

Sorry Second Class Filled! 
 If you want to be on a waiting list for either class, 
leave your email address below in case of cancellation.
Updated 11/11/2015 8:30 AM

Tweet

Mini Chicken Pot Pies with Herb and Cheese Biscuit Toppers

 After an amazingly warm September and October, I'm sitting at my kitchen counter and the snow is beginning to fall.  Chicken Pot Pie is the ultimate cold weather dish, and this update on the classic will get you in the mood for the winter weather coming. Mini Chicken Pot Pies with Herb and Cheese Biscuit Toppers are filled with comfort food goodness!

I've given two ways to make this dish: a busy-day canned soup variety that takes a few minutes to dump and bake and then a from scratch recipe for those who have a little more time. Either way, this dish is hearty and will make even the pickiest eater happy! 

Mini Chicken Pot Pies with Herb and Cheese Biscuit Toppers
A Bountiful Kitchen

filling:
1 tablespoons butter or olive oil
2 carrots ( or about 1 1/2 cups baby carrots, cut up)
1 cup of celery, chopped (or more carrots if you aren't a fan)

1 cup broccoli, chopped
1 cup onion, chopped I like sweet onions but white or yellow work as well
3 cups cooked, chopped chicken (or rotisserie chicken, cut up)

1 tablespoon dried tarragon, optional 

sauce:
6 tablespoons butter
1/2 cup sifted flour
2 teaspoons chicken stock concentrate*
1-2 cups water or milk
-OR-
1 can cream of chicken soup
1 can milk

Cream Biscuit Topper
2 cups flour
1 tablespoon baking powder
1 teaspoon  baking soda
1 teaspoon salt
1 1/2 c cream
3 fresh basil leaves, chopped (or other herbs, about 2 tablespoons)
1 cup cheese, grated

Prepare the biscuits (directions below) and set aside.
Pre heat the oven to 375 and set rack in middle of oven. 

Saute carrots, celery, onion and tarragon together in a large stockpot for about about 3-4 minutes. Remove from heat add chopped broccoli, place lid on pan and let sit for 5 minutes.
In another pan, over medium heat melt 6 tablespoons butter and add 1/2 cup sifted flour. Whisk until smooth. Add 1 teaspoon salt and pepper each and 2 teaspoons chicken stock concentrate. Whisk until smooth. Slowly pour 1 1/2 cups water or milk into pan whisking until smooth and bubbly. If the mixture gets too thick, add a little more milk or water. The mixture should be the consistency of gravy. Pour this mixture over the cooked vegetables.
If you are using the soup method, add the soup and can of milk directly to the vegetable mixture after the vegetables are finished sitting for 5 minutes covered. Mix until the soup and milk are blended into the vegetables. Do not add salt to this mixture until you taste, the soup usually has enough salt included. 

Add cooked, chopped chicken to the vegetable/gravy mixture. 

Place ramekins on a cookie sheet.
Fill greased ramekins (about 8) or a 9x13 pan with vegetable, chicken and gravy mixture. Top each with a biscuit. Bake for about 12-15 minutes or until mixture is bubble and biscuits are golden. 

prepare biscuits:

Mix all dry ingredients together in large bowl. Add cream all at once, fold until dry mixture is absorbed. Fold in herbs and cheese.  If the mixture is too dry, add a tablespoon or two of additional cream. Pat out on floured surface to about 3/4 inch thick. Cut with round biscuit cutter or glass. The biscuit recipe usually makes about 12- 2 1/2 inch biscuits. 

Tips:
-*Stock concentrate is sold in many forms. It enhances the flavor of the gravy. Knorr and Swanson both sell stock concentrate. Knorr is sold in a little "cup" about 4 cups to a package the little cups are equal to about 1 tablespoon of flavoring ( one of the cups will be perfect in this recipe) . Swanson sells their product "Flavor Boost" in a box with 8 liquid packets included. You can also buy stock concentrate in jars at food specialty stores. These are usually sold in 2 cup (actual 2 cup measurement) jars that need to be refrigerated after opening. I always look for products that are MSG free. A crumbled bullion cube will also work.
-The biscuit can be made without the herb and cheese added. I used Smoked Gouda, but any cheese will work.
-You may use any combination of veggies. I strongly suggest using onions because of flavor, but green beans, peas, corn may be substituted for the other veggies.
-I frozen the leftovers by placing the entire ramekin in a Ziplock bag in the freezer. To use, let sit on counter for about one hour. Heat, covered for about 45 minutes at 350.
-To make this "quick and easy", use a can of soup and milk and a can of biscuits in place of the roux and cream biscuits. 

Tweet