Ugh...food hangover, or is it food coma? More stuffing went into me than the bird. And then more. And now all those leftovers....let's just call it a wrap for the week, shall we?
Actually, I guess I can tell you a few things I learned related to fermentation and yeast bread.
No matter how long you bake them or how much butter you brush on top, your dinner rolls will not brown nicely if your dough didn't have enough sugar or protein.
Pasty pale white rolls don't look so great. But if you keep baking and baking, they dry out in the center. Dry rolls give you permission to slather them with even more butter, especially on Thanksgiving.
Turning on the broiler for just a few minutes to brown those stubborn tops sort of works, but with so many other things going on you will likely scorch the tops of at least one batch.
It is super cool and impressive when your brother tells you he want to learn to make French bread. Wait......what? You want to make French bread over break? Okay!!! I put him to work and we made all the bread for the stuffing. He did an excellent job.
How awesome is it that we made bread together!?!?! I was more than excited. What's even better is he graciously listened to my over explanations of all that was going on with the dough.
I'm thankful beyond words for all his help and thoughtfulness.
My mom also deserves many thanks for all her help, patience and letting me just do my thing in her kitchen without rolling her eyes. Another one of those thankful beyond words deals.
Food for Thought: "The ache for home lives in all of us, the safe place where we can go as we are and not be questioned." -Maya Angelo