Uncle Jeffrey sent these photos yesterday as we are all looking forward to our Thanksgiving feast. This year, there are 68 on the guest list, so we’re upping our game to 4 turkeys! Jeffrey is the Turkey Master. He brined them overnight and this morning they are in the oven!
I’ve never had tastier turkey. Jeffrey has really perfected the process, using fresh herbs from his garden.
Aunt Diana is the Roll Queen. She sent this out to all of us this morning as she was baking before the gathering:
She later showed me her baking schedule spreadsheet and how she kept track of 4 double batches of dough this morning.
Here’s what she brought–enough for 3/person!
Here’s her recipe:
Place warm water in the bottom of Bosch with yeast and sprinkled slightly with a little sugar. After yeast looks “soft”, add and mix ingredients in this order: sugar, melted butter and coconut oil (melt these together), 4 cups of flour with salt mixed in. Mix together until smooth. Add 1 generous cup dry milk; mix together well. Add 2 eggs; mix together well. Add 4 more cups flour; mix until smooth. Add 2 more cups flour, 1 cup at a time until dough starts to pull away from sides of bowl. Mix 5 minutes until dimply and sweaty; dough will be soft. Cover dough with clean tea towel and place away from drafts; rise until double in size about 40-50 minutes.
Punch dough down as you turn it onto floured surfaced. Roll entire batch of dough into large oblong circle. Spread 1 cube melted butter over dough; cut the dough into sections that allow you to cut long triangles (pizza cutter works great); roll up from long end to form a crescent shape; place on greased cookie pans with “tail” tucked underneath.
Cover rolls with clean tea towel and let rise another 40-50 minutes on pans.
Bake at 375˚ for 10-12 inures or until golden brown.
This is the first time in many years that we haven’t celebrated our Wednesday “Pie Day” as a family. Aunt Di, who hosted this event in past years recently moved into a townhouse with a small kitchen, so this year, pie assignments were given out and pies were made in various homes. Chrissy Lassen is our Pie Queen. We had 20 pies this year which included the following:
John and I took care of our food assignments –candied yams, fresh cranberry relish, Leah Camp’s Jell0 (Lowell’s mother’s recipe), and butter for Di’s rolls.
As these photos flew between our family members this morning in our group text, anticipation heightened and our mouths watered. The Lewis Family does Thanksgiving well.