Dinner rolls, biscuits & breads
Even if you don’t get to all the carbs on Thanksgiving Day, you’ll be happy you have them around the day after. That’s right, leftovers.
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Dear SOS: I recently returned from a trip to Louisville, Ky., and dined at a new restaurant called Rye.
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Whither the dinner roll?
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Total time: 1 hour, plus rising time Servings: 2 dozen rolls Note: These rolls can be prepared up to 3 days in advance, or weeks in advance and frozen. 2 cups whole milk 6 tablespoons butter ( 3/4 stick), divided 1/4 cup plus 2 tablespoons maple syrup, divided 2 packages (4 1/2 teaspoons) active dry yeast 3 cups unbleached flour 3 cups whole wheat flour 2 teaspoons sea salt 1/2 cup whole-grain mustard 1.
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Cheddar-sage cornbread Total time: About 1 hour Servings: 9 to 12 Note: This is best served the day it is made, but any leftovers make an excellent stuffing. 1 cup coarse yellow cornmeal 1/2 cup flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon kosher salt 3/4 cup buttermilk 3 tablespoons peanut or vegetable oil, divided 2 large eggs 1 1/2 cups grated sharp white cheddar 1 cup fresh corn kernels, raw or frozen and thawed 1 small onion, peeled and finely chopped 1/4 cup chopped fresh sage Butter (optional) 1.
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Total time: 40 minutes Servings: 12 Note: From Donna Deane 2/3 cup yellow cornmeal 1 1/3 cups flour 1/3 cup sugar 4 teaspoons baking powder 1/2 teaspoon salt 1/2 cup dried apricots, chopped 1 tablespoon minced fresh rosemary 1 egg 1 1/4 cups buttermilk 3 tablespoons butter, melted Dried cranberries for garnish Rosemary sprigs for garnish 1.
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Pecan brown-butter bread Total time: 1 hour, 45 minutes Servings: Makes 1 (9-inch-by- 5-inch) loaf, about 12 slices Note: From Donna Deane 1/2 cup (1 stick) plus 2 tablespoons ( 1/4 stick) unsalted butter, divided 2 cups shelled pecans, divided 2 cups flour plus 1 1/2 teaspoons, divided 1 1/3 cups packed brown sugar, divided 2 eggs 1/2 teaspoon vanilla extract 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup sour cream 1.
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Total time: 1 hour Servings: 6 to 8 Note: From Amy Scattergood.
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Total time: 2 hours, 35 minutes plus 2 hours rising time Servings: 24 slices Note: From Amy Scattergood.
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Total time: 55 minutes, plus rising time Servings: Makes 4 dozen breadsticks Note: Grissini are easy to flavor: Add 1 tablespoon finely chopped fresh rosemary to the dough.
