Day 4 of Thanksgiving Recipes-Rolls, Glorious Rolls!!!!

Bread, Rolls, Cornbread all slathered with butter, dripping down the sides of the bread and onto your hand-that is my idea of food heaven.  I love my mom's potato rolls.  I love my yeast rolls. I love Mexican cornbread and Sour Cream Biscuit Muffins.  I love that my mom, during the holidays, always doubles her potato roll dough and makes yummy sweet rolls. She has them on the counter when we get there, be it Thanksgiving or Christmas.  I am a carboholic and I am proud!  So for all you carb lovers out there-here's to you.  Hope you enjoy and Happy Cooking! :)


Refrigerator Potato Rolls
from the kitchen of Margaret Marx Aiken aka Moppy

1/2 cup warm potatoes, peeled and mashed, about 1 medium potato
1 1/2 cups warm water
2 packages active dry yeast
1/2 cup sugar
1 tablespoon salt
2 eggs, lightly beaten
1/2 cup margarine or butter
6 1/2 cups all-purpose flour

Mix together potatoes and water.  Check temperature (needs to be 105-110 degrees, no hotter or it will kill the yeast) and add yeast and sugar.  Add remaining ingredients and allow to rise, covered, until doubled in size.  Shape into favorite roll design and allow to rise, again.  Bake at 400 degrees for 12 minutes.  Brush with melted butter, if desired
Buttery Yeast Rolls

1/2 cup boiling water
1/2 cup butter-flavored Crisco
1/2 cup sugar
3/4 teaspoon salt
1 egg
1/2 cup plus 1 tablespoon water (heated to 105 to 110 degrees)
1 tablespoon yeast
3/4 teaspoon sugar
4 to 5 cups all-purpose flour

Mix together water, Crisco, 1/2 cup sugar and salt in a saucepan over medium heat, stirring until Crisco and sugar are melted. Cool mixture to room temperature. Add egg and mix well. Set mixture aside. In a heavy-duty mixer with a dough hook attached, dissolve yeast and remaining sugar in warm water for 5 minutes. Add Crisco and egg mixture to yeast mixture and turn mixer on low. Add flour and mix thoroughly. Continue mixing for 5 minutes. Remove dough from mixer bowl and place in a large greased bowl. Turn the dough in the greased bowl and cover with a clean dishcloth. Allow dough to rise and double in size. Turn dough out onto a floured surface. Roll dough to a 1/2-inch thickness and cut into 1 1/2-inch rounds. Place on a buttered sheet pan, with the sides of the dough rounds touching. Brush with melted butter and cover with a clean dish towel and allow to rise for 45 minutes. Preheat oven to 350 degrees and bake rolls for 15 to 20 minutes, or until golden brown. Remove from oven and brush with additional melted butter.

Makes 4 dozen rolls.

Honey Butter

1 stick butter, softened

1/4 cup honey

Mix together and serve with hot rolls.

Sweet Corn Muffins

1/2 cup butter
2/3 cup sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen yellow corn

Preheat oven to 400 degrees.  Cream together butter, sugar, honey, eggs, and salt in a large bowl.  Add flour, cornmeal, and baking powder and blend thoroughly.
Add milk while mixing.  Add corn to mixture and combine by hand until corn is worked in.  Grease a 12-cup muffin pan and fill each cup with batter. Bake
for 20 to 25 minutes or until muffins begin to turn brown on top.

Makes 12 muffins

Gramma’s Cornbread Muffins

1 cup cornmeal (yellow or white-NOT self rising)

2 tablespoons flour

½ teaspoon salt

½ teaspoon baking soda

2 teaspoons sugar

1 cup buttermilk

1 egg

2 to 3 tablespoons vegetable oil or bacon drippings

Preheat oven to 425.  Grease a 12-cup muffin tin and set aside. Sift together the dry ingredients.  Mix together the wet ingredients.  Add wet ingredients to dry and mix just until moist and incorporated.  Spoon evenly into prepared muffin tin.  Bake about 12 minutes.

Makes 12 muffins

Great with soups, beans and, of course, Texas Chili.

Sour Cream Biscuit Muffins

2 cups self-rising flour

1 cup butter, melted

1 cup sour cream

Preheat oven to 350 degrees.  Combine all ingredients and spoon into small, un-greased muffin tins. Bake for 20 to 30 minutes.

Makes 24 mini muffins or 12 regular muffins

Mexican Cornbread

1 (9 ounce) boxes corn muffin mix

1 (18 ounce) boxes yellow cake mix

1/3 cup milk

4 eggs, lightly beaten 

1/3 cup butter, melted

1 cup water

1 (4 ounce) can chopped green chilies

1 to 2 handfuls shredded sharp cheddar or pepper jack cheese

Preheat oven to 350. Spray muffin pan cups with non-stick spray. Pour mixes into a large bowl. Add remaining ingredients and stir well. The batter will be very thick. Pour into prepared muffin cups.

Bake mini muffins for 15 minutes, or until golden.

Bake regular sized muffins for 20 minutes, or until golden.

Makes 12 regular sized muffins and 24 mini muffins from one batch of this batter