Feather Rolls for Holiday Meals

Rolls for a special dinner should be soft and buttery and have you wanting at least seconds if not thirds. They should also be served warm. That’s just how it is. Now, I’ve posted Aunt Annie Rolls before and those are super good. We make these for holiday dinners all the time. However, when my friend made these Feather Rolls with me on the boat one year, I fell in love.

Feather Rolls

Thank you to my friend, Glen Rines, and the women in his family, for passing this recipe down through the generations. May our holiday meals always be as delicious as yours were.

Feather Rolls

Feather Rolls

6 1/2 cups sifted flour
2 cups warm water
1/3 cup sugar
1 1/2 tablespoons yeast; about 2 packages of yeast or 1 large yeast cake
2 eggs
1 teaspoon salt
1/2 cup softened unsalted butter
1/2 cup melted salted butter

Put water, sugar and yeast into a large bowl and add salt. Add 1 cup of flour and beat for 2 minutes. Add eggs, unsalted butter and beat for another minute. Add the rest of the flour and stir until dough is firm. Let rise 1 hour. Remove from bowl onto a floured counter top. Roll the dough out to about 3/4-inch thick and cut into rounds with a large biscuit or the outside of a doughnut cutter (without the hole). Brush both the top and bottom of the rounds with butter and fold in half. Place them on a rimmed 12 x 17 inch baking sheet. Cover with plastic wrap and let rise in a warm spot for 1 hour or until they are doubled in size. Preheat oven to 350 degrees and bake for 25 minutes or until the rolls are cooked through and golden brown on the top. Serve warm.

Makes about 25 rolls

Here’s to passing down recipes!

Families Dinners – It’s a Team Sport

Whether it’s for the holidays or just normal meal times, how families split the work load of getting dinner on the table is as varied as the domiciles in which they reside.  How does your family split the work load? – and ordering pizza doesn’t count!   In our family if one cooks, the others clean.  I do most of the planning and the shopping, but that’s because it’s a part of my writing and catering world too.  Since I do the lion’s share of the cooking, there are other things that Jon does that make our household run smoothly.

When I was marching for women’s rights in college you would have never been able to convince me that our roles would be so traditional.  Now I find that I care less than a whit about who’s a man and who’s a woman and what jobs they are doing as long as everyone’s pitching in somehow to make the household run well.

In any case, when we were away for Thanksgiving, I found myself bumping up against the typical family dynamics and share a little of that with everyone in this week’s column.  I know I’m not the only one who had to decide between a football game and doing their part to clean up the dishes after a big family meal.  Oh, and a brunch recipe for a Healthy Strata and one for Parmesan Potato Gratin.

Just doing my share