This is our neighbors' recipe. He made it last TDay to raves, so is doing it again this yr. Boy//
that's a lot of garlic, but it turned out great.
We are doing the rolls tomorrow so that we can freeze them and have them ready to reheat on Thursday.
For a 10-12 pound turkey:
4 cups sofrito (ingredients below)
1.5 cups garlic paste
1 cup Lawry's season salt
1.5 cup apple cider vinegar
1 gallon orange juice
Stir all ingredients in bucket to create brine. Leave turkey in for 2-3 days. Bake at 350 degrees.
Sofrito ingredients:
1 bunch Cilantro
1 bunch Parsley
1 bunch Scallions
3-4 Celery stalks
1 Green pepper
1 Red pepper
2 Onions
Water
This ratio should make about 4 cups. Mix all ingredients in a blender. Then, mix with garlic paste.
Fluffy Make-Ahead Dinner Rolls
Recipe By: Cooks Country
Yield: Makes 15 large rolls
Summary:
Why this recipe works:
Since turning out a fresh, homemade batch of dinner rolls isn’t always manageable, we developed a dinner rolls recipe that we could make ahead of time. To prevent the dough from drying out, we added extra moisture and fat to our recipe in the form of butter and shortening. All we needed to add structure and moisture to our make-ahead dinner rolls recipe was an egg and some honey.
Ingredients:
3 tablespoons unsalted butter, plus 2 tablespoons for bowl and baking dish
1 1/2 cups whole milk
1/3 cup honey
4 tablespoons vegetable shortening
5-5 1/2 cups all-purpose flour
1 tablespoon yeast (rapid rise or instant)
2 teaspoons salt
1 large egg, plus1 large egg beaten with 1 tablespoon water
Directions:
1. Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut oven off. Grease large bowl with 1 tablespoon butter. Line 13 by 9-inch baking dish with foil, leaving overhang on all sides. Grease foil with 1 tablespoon butter.
2. Place milk, honey, shortening, and remaining 3 tablespoons butter in large measuring cup. Microwave on high power until milk is warm (110 degrees) and butter and shortening begin to melt, 1 to 2 minutes. Stir well.
3. Mix 4 1/2 cups flour, yeast, and salt in bowl of standing mixer fitted with dough hook. Turn mixer to low and slowly add milk mixture. After dough comes together, increase speed to medium, add 1 egg, and mix until dough is smooth, about 2 minutes. Add another 1/2 cup flour and knead until dough is shiny and smooth and comes away from sides of mixing bowl, 6 to 7 minutes (add up to 1/2 cup more flour if dough is too sticky). Turn dough onto unfloured surface and knead briefly to form smooth, cohesive ball. Transfer dough to buttered bowl and turn to coat. Cover bowl with plastic wrap and place in turned-off oven until dough has doubled in size, 50 to 60 minutes.
4. Punch down dough on floured surface and divide into 3 equal pieces. Roll each piece into thick cylinder and cut each cylinder into 5 equal pieces. Working one piece at a time (keep remaining pieces covered with plastic wrap) and following photos, form dough pieces into smooth, taut rounds and arrange in prepared baking dish. Lightly press on dough rounds so they just touch each other. Cover baking dish with plastic wrap and return to turned-off oven until dough rounds have doubled in size, 50 to 60 minutes.
5. Remove dish from oven and heat oven to 375 degrees. Unwrap baking dish and brush rolls with egg-water mixture. Bake until rolls are deep golden brown, 25 to 27 minutes. Remove from oven and cool on wire rack for 5 minutes. Using handles of foil sling, remove rolls from baking dish and cool on wire rack for 1 hour. Remove foil from rolls, return to rack, and cool completely, about 2 hours longer. Keeping rolls together, wrap tightly in plastic wrap, then in foil; freeze for up to 1 month.
6. To serve: Remove plastic wrap and foil (reserve foil) from rolls, wrap in reserved foil, and defrost at room temperature for 2 hours. Adjust oven rack to middle position and heat oven to 375 degrees. Bake foil-wrapped rolls on baking sheet until heated through, about 30 minutes. Serve.
7. Rolls without a Mixer
8. In step 3, mix 4 1/2 cups flour, yeast, and salt in large bowl. Make well in flour, then add milk mixture and egg to well. Stir with wooden spoon until dough becomes shaggy and difficult to stir. Turn dough out onto floured work surface and knead, adding remaining 1/2 cup flour (or more as needed), until dough forms smooth, cohesive ball, about 10 minutes. Proceed as directed.
Notes:
Don't get the milk mixture too hot or the dough won't rise.
