Making Thanksgiving for just two. This recipe is perfect for two large servings...or two standard servings and some leftovers... because what is Thanksgiving without leftovers? We paired these recipes because they can be baked in the same dish at the same time. Fewer dishes to do. How neat is that? We simply took a 9x13 inch baking dish and divided it with foil. Both dishes come out done if baked at 375 degrees F for 20 minutes.
Dinner Rolls for Two
Ingredients:
½ cup warm milk
1 ½ teaspoons of active dry yeast
1 tablespoon granulated sugar
1 teaspoon salt
2 tablespoons butter (softened)
1 egg
1 ½ - 1 ¾ cups all purpose flour
1 tablespoon butter (for brushing on top)
Ingredients:
½ cup warm milk
1 ½ teaspoons of active dry yeast
1 tablespoon granulated sugar
1 teaspoon salt
2 tablespoons butter (softened)
1 egg
1 ½ - 1 ¾ cups all purpose flour
1 tablespoon butter (for brushing on top)
Directions:
1. Combine warm milk, sugar and yeast in a medium bowl, or the bowl of an electric mixer. Allow to sit for 5 minutes until the mixture is foamy. (This is called “letting the yeast bloom”)
2. Add salt, butter, egg, and half of the flour. Stir with a wooden spoon, or on low with a paddle attachment in your mixer until combined.
3. Add the remaining half of flour and stir/mix until dough starts to come together. Then…
If kneading by hand:
Transfer dough to a floured work surface. Flour your hand, and knead for 5 minutes. You may need to add more flour, a tablespoon at a time, until the dough is no longer sticky. Keep working the dough until you can get a smooth ball and no longer sticks to your hands
If kneading with a stand mixer:
Switch out paddle attachment for dough hook. With the machine on medium speed, knead dough for 5 minutes. You may need to add more flour, a tablespoon at a time, until the dough is no longer sticky. Keep working the dough until you can get a smooth ball and pulls away from the sides of the mixer.
4. Transfer dough to a greased bowl, cover, and leave in a warm place. Let dough rise for 1 hour, or until doubled in size. Meanwhile, preheat oven to 375 degrees F.
5. Punch down your dough and dump out on to a floured work surface. Divide dough into 6 equal pieces. Shape your rolls and place them in a greased baking dish.
6. Bake rolls for 16-20 minutes until tops are golden. Brush the tops with butter right when the rolls come out of the oven. Serve warm.
1. Combine warm milk, sugar and yeast in a medium bowl, or the bowl of an electric mixer. Allow to sit for 5 minutes until the mixture is foamy. (This is called “letting the yeast bloom”)
2. Add salt, butter, egg, and half of the flour. Stir with a wooden spoon, or on low with a paddle attachment in your mixer until combined.
3. Add the remaining half of flour and stir/mix until dough starts to come together. Then…
If kneading by hand:
Transfer dough to a floured work surface. Flour your hand, and knead for 5 minutes. You may need to add more flour, a tablespoon at a time, until the dough is no longer sticky. Keep working the dough until you can get a smooth ball and no longer sticks to your hands
If kneading with a stand mixer:
Switch out paddle attachment for dough hook. With the machine on medium speed, knead dough for 5 minutes. You may need to add more flour, a tablespoon at a time, until the dough is no longer sticky. Keep working the dough until you can get a smooth ball and pulls away from the sides of the mixer.
4. Transfer dough to a greased bowl, cover, and leave in a warm place. Let dough rise for 1 hour, or until doubled in size. Meanwhile, preheat oven to 375 degrees F.
5. Punch down your dough and dump out on to a floured work surface. Divide dough into 6 equal pieces. Shape your rolls and place them in a greased baking dish.
6. Bake rolls for 16-20 minutes until tops are golden. Brush the tops with butter right when the rolls come out of the oven. Serve warm.
Classic Stuffing for Two
Ingredients:
½ a loaf of white bread (cubed and left out to dry for at least a couple hours, best overnight)
¼ cup of butter (1 half stick)
½ and onion (diced)
2 celery stalks (diced)
Salt and pepper to taste
½ teaspoon dried thyme
½ teaspoon dried parsley
¾ cup chicken or vegetable broth
Ingredients:
½ a loaf of white bread (cubed and left out to dry for at least a couple hours, best overnight)
¼ cup of butter (1 half stick)
½ and onion (diced)
2 celery stalks (diced)
Salt and pepper to taste
½ teaspoon dried thyme
½ teaspoon dried parsley
¾ cup chicken or vegetable broth
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Directions:
1. Preheat oven to 375 degrees F. In a large pot, over medium heat, melt butter.
2. Stir onion and celery into melted butter. Add salt, pepper, thyme, and parsley. Saute the vegetables, stirring occasionally, until onions just begin to brown.
3. Add bread cubes and broth. Use a spoon to thoroughly mix and moisten the bread cubes.
4. Pour stuffing mixture into a greased pan and bake for 20 minutes. Serve warm
1. Preheat oven to 375 degrees F. In a large pot, over medium heat, melt butter.
2. Stir onion and celery into melted butter. Add salt, pepper, thyme, and parsley. Saute the vegetables, stirring occasionally, until onions just begin to brown.
3. Add bread cubes and broth. Use a spoon to thoroughly mix and moisten the bread cubes.
4. Pour stuffing mixture into a greased pan and bake for 20 minutes. Serve warm
