Happy Thanksgiving! I hope you are well prepared for the holiday feast, whether you are hosting the meal, bringing a dish to someone else’s home, traveling many miles to celebrate with family, or keeping it low key with a small group. I’m putting up a BONUS TRACK of the Indiana Home Cooks podcast with a cooking demo featuring my mom, Barbara Mercer. She and I teamed up last Thanksgiving and stirred together our family’s traditional Fluffy Yeast Rolls. Have a listen to find out just how easily the dough comes together–no kneading required! And the recipe is below. Happy baking, and here’s wishing you and yours abundant Thanksgiving blessings.
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See more pictures and information on the Fluffy Yeast Roll recipe here.
Fluffy Yeast Rolls
From the kitchen of Barbara Mercer, from Margaret Balder
Makes 18 rolls
Dissolve 1 pkg. active dry yeast in 3 T. lukewarm water in a small bowl or measuring cup. While that is dissolving, whisk together the following ingredients in a large mixing bowl:
1/2 C. (one stick) unsalted butter or margarine, melted
1 tsp. salt
1 C. lukewarm water
1/4 C. sugar
2 eggs, room temperature
Add yeast mixture and whisk again. To this mixture, add 3 C. all-purpose flour. Mix with electric mixer until fairly smooth. Stir in 1 C. flour by hand. (Total of 4 cups of flour) Dough will be sticky. DO NOT KNEAD. Leave dough in bowl, cover with a plate or plastic wrap and refrigerate overnight.
Three hours before baking:
Remove dough from refrigerator. It should’ve doubled overnight. Grease muffin pans for 18 rolls. Melt 1/4 C. butter.
Punch down dough and pull off pieces of dough roughly the size of large walnuts and shape into balls (2 dough balls for each roll). Dip each ball into melted butter before placing in pan. Cover rolls with tea towels and let rise until double. Bake in preheated 450 degree oven for 5-10 minutes, until golden brown.* After baking, while still hot and in the pans, brush tops with more melted butter. Serve warm.
*If using dark baking pans, reduce oven temp to 425 degrees.
After a full day working on the podcast recently, I looked up and saw it was 5:00, and I hadn’t done the first thing to get dinner on. All day I had in the back of my mind I would grill salmon, so I knew I should get a couple of filets out of the freezer to thaw. But I never even got that far. And in the meantime, the weather turned breezy and rainy, so grilling was not an attractive option.
My husband and I were hosting a gathering of about dozen people the following night and my plan was to bake homemade pizzas for that group. I had a pound of Italian sausage in the refrigerator, a portion of which I would use for pizza. So why not kill two birds with one stone and cook the entire pound, reserve some for pizza night, and use the rest in…something….for dinner this night. But what would that something be?
Since the weather outside had turned from grill-friendly to chilly-damp, I thought soup would be just the thing. The first soup of the fall! With Italian sausage as the base, I began thinking of what else I needed to make soup. Onions, celery, and carrots, of course. I had plenty of onions on hand, and just enough of the other two. There was half a carton of beef broth in the fridge that I needed to either use or freeze, so I grabbed that. Canned diced tomatoes–check. And something to bulk up the soup and make it more substantial and filling. I remembered the half pound of dry lentils in the cupboard and thought that would do the trick and not take too long to cook.
The idea is, this is soup, and soup can be a template for whatever meat, vegetables, beans/pasta/noodles, broth, and seasonings you like. If you don’t have Italian sausage on hand, but there’s a pound of ground beef in your freezer, use that, and bump up the seasonings. The great thing about Italian sausage it is highly seasoned and makes for a nice shortcut in soup. Ground beef or chicken as a base will require more imagination on seasonings, but go with what you like. Experiment and taste as you go. You can always add more herbs and seasonings but you can’t take them out!
Italian Sausage & Lentil Soup
Makes 6 servings
1/2 pound Italian sausage (sweet or hot)*
2 cups diced vegetables (equal parts onion, celery, and carrots)
1 14-oz can diced tomatoes
1/2 pound dry lentils OR 2 cans of beans—kidney, cannellini, red, or black (If using canned beans, rinse and drain before adding to soup)
Broth (beef, chicken, or vegetable)
1 tsp dried sage
Kosher salt & pepper to taste
Chopped fresh parsley for garnish
If sausage is in links, slice through the casings and remove sausage to crumble and brown (medium to med-low heat) in a large soup pot. Once browned, remove with a slotted spoon and set aside. Leave fat rendered from sausage in the pot and return to med-low heat. Add the onions, celery, and carrots, stir and let them begin cooking. After about a minute, put the lid on the pot and allow vegetables to sweat about 5 minutes. Stir occasionally, scraping up any bits of meat from the bottom of the pan. The sweating process will help loosen the stuck-on bits. You can also add a bit of the broth at this point if you need more liquid to do the job.
After vegetables have cooked about 5 minutes, add the tomatoes, lentils or canned beans, and the cooked sausage. Pour in enough broth to cover all ingredients by an inch or so. If you need to add water to bring up the level of liquid, that’s fine. Add the sage, stir gently, cover and cook on med-low until soup comes up to a simmer. Then reduce heat to low, TASTE, and add salt and pepper as desired. Allow to simmer about an hour. The lentils should cook through and even begin to break down a bit. Garnish with parsley and serve with crusty bread or corn bread.
*NOTE: Most Italian sausage comes in links. If you want larger chunks of sausage in the soup, cook the links, intact, and then slice them before returning to pot. And if you prefer a meatier soup, then by all means, use up to 1 pound of sausage.
My husband and I recently attended a concert performed by the Brubeck Brothers Jazz Quartet. It was swingin’ and be-bopin’ for sure. And it happened to be during the week I was putting together the newest podcast episode with my friend and guest Stephanie Hainje. Listening back to the interview, conducted over wine, caprese salad, and a fresh loaf of my sourdough bread, I realized that our discussion had the free-wheeling feel of a improvisational jazz jam session.
Well…that might be overstating it a tad….But we had a blast sharing our summer cooking experiences, tips, and ideas. It was our farewell to summer, and hello to fall. Enjoy the show (just hit the play button above) and here’s one of the recipes Stephanie is cooking this fall–Roasted Red Pepper Soup. It comes from houseofyumm.com.
You can see more of what Stephanie is cooking on her Instagram page @destinysdishes.
And speaking of fall soups, and improvisation, I performed a kitchen improv tonight for dinner. Italian Sausage and Lentil Soup. I’ll have the details soon, and a BONUS TRACK of the podcast to talk you through the recipe. Stay tuned!