Honey Wheat Cloverleaf Dinner Rolls
Honey wheat clover is a great healthy recipe for Thanksgiving dinner. When you have Thanksgiving dinner you spend time with your family and say what you are grateful for. Thanksgiving Day is an annual holiday in the U.S. and Canada that celebrates the blessing of the year. During Thanksgiving, the meals individuals eat are usually turkey, stuffing, potatoes, and pumpkin pie.
Ingredients
- 2 1/2 Cups white whole wheat flour
- 1 Cup bread flour, plus additional 1/4 cup if needed
- 2 Tablespoons Red Star Instant Dry Yeast
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1 Cup milk, warmed to 120 to 130 degrees Fahrenheit
- 1/4 Cup water, warmed to 120 to 130 degrees Fahrenheit
- 1/4 Cup honey
- 1 egg, room temperature
- 4 Tablespoons butter, melted
- 2 Tablespoons butter, melted for brushing
Instructions
- In the bowl of a stand mixer mix your whole wheat flour, yeast, salt, dried thyme, dried oregano, dried basil and garlic powder together.
- In a small bowl whisk together your milk , honey and egg together.
- Add bread an melted butter to your mix. Replace the paddle attachment and replace it with the dough hook. Knead your mixture together until it is smooth and elastic. Your dough should be slightly sticky. If it is too sticky add 1/4 cup of bread flour.
- Spray the bottom and side of a 12 cup muffin tin with non sticking cooking spray and then set it aside.
- Put your dough onto a floured surface. Separate your mix until twelve pieces. Then divide each of the twelve pieces into three pieces.
- Roll each pieces of your mix and form it into a ball. Cover your mix and let your mix rise for fifteen minutes in a warm place to puff. Preheat your oven to Four hundred degrees Fahrenheit.
- Remove from oven and brush with butter. Put it in the oven and let it bake for ten to twelve minutes , serve them warm.
Roasted chicken with garlic sage butter and pomegranate glaze
Another recipe you can cook for Thanksgiving dinner is roasted chicken with garlic sage butter and pomegranate glaze. For this recipe, you will need one 4-5 pound whole chicken. You will need to remove the giblets and rinse and dry it. And you need two tablespoons of chopped fresh sage. Also you need to mince two garlic cloves. And you need four tablespoons of unsalted butter and one tablespoon of kosher salt.
For your pomegranate glaze, you need two cups of pure pomegranate juice. You will also need one teaspoon of coarse black pepper and pomegranate seeds if you want to add them. Now turn your oven on to 425° and place the chicken in a roasting pan. In a small bowl, mix together your sage, garlic, butter, and salt. Use your hands to spread the sage butter over the outside of your chicken. Put your chicken in the oven and roast it for seventy-five to eighty-five minutes. Or you can roast the chicken until it’s brown and crisp on the exterior.
After seventy five minutes let your chicken cool off for ten to fifteen minutes. While your chicken is cooling off add the pomegranate juice and pepper in a small saucepan. Bring your sauce to boil, reduce the heat to medium-low. Now simmer the sauce for fifteen minutes until it is a thick syrup. Drizzle half of the glaze over the whole chicken, save the rest for serving. Slice your chicken and drizzle your chicken with more glaze and sprinkle pomegranate seeds if you want.
Roasted broccoli with beer cheese sauce
For your Beer Cheese Sauce you will need:
- 2 tbsp butter.
- 3 tbsp flour.
- 2 tbsp cornstarch.
- 1 1/2 cups whole milk.
- 1 cup pale ale.
- 8 oz cheddar cheese not pre-shredded.
For your Broccoli you will need :
- 3 lbs. broccoli florets cut into bite sized pieces.
- 3-4 tbsp olive oil.
- 2 cloves garlic minced.
- ½ tsp kosher salt.
- In a pot over medium heat melt the butter.
- Sprinkle with flour and cornstarch, whisk until thickened. Cook, whisking continuously for three minutes. Slowly whisk in the milk and the beer, stirring to make sure no lumps remain.
- About ¼ cup at a time, add the cheese, whisking between additions until the cheese has completely melted. Make sure to adjust heat to make sure it does not boil.
- Preheat the oven to 400°.
- Add the broccoli to a baking sheet. Drizzle with olive oil, sprinkle with garlic and salt. Toss to fully coat the florets.
- Roast at 400° for 10-15 minutes until fork tender and edges have started to crisp.
Thanksgiving is around the corner and it is never too early to start planning.
Written By Markita Thomas
Source:
Alaska from scratch – Roasted Chicken with Garlic Sage Butter & Pomegranate Glaze
Domestic Fits – Roasted Broccoli with Beer Cheese Sauce
A Kitchen Addition – 45 minute Herbed Wheat Cloverleaf Rolls
Britannica – Thanksgiving Day
Top and Featured Image Courtesy of lokate366 Flickr Page – Creative Commons License
Inset Image Courtesy of bitslammer Flickr Page – Creative Commons License
