But part of my permagrin has to do with the fact that in 48 hours, I'll be watching A Year in the Life on Netflix—which is what prompted the weekly Gilmore Girls coffee klatch in the first place! The past two months have just flown by. Since I'm not choosing random episodes to cook from and discuss, what better theme for the day than Thanksgiving?
There are two Gilmore Girls episodes that I think classify as Thanksgiving episodes, one from season 3 and one from season 6.
So, I'll start with what might be a dream Thanksgiving for me—four separate Thanksgiving feasts to attend. Yes, please! Like Lorelai and her response to Rory when she questions how they are going to eat four Thanksgiving dinners, I would put on my big girl pants (like, literally, because the more room the better) and a smile and start my day.
S3:E9 "A Deep-Fried Korean Thanksgiving"
Thanksgiving at the Kim'sTorfurkey
Rice
Spinach
Thanksgiving with Sookie and Jackson
Deep-Fried Turkey
Pancetta Chestnut Stuffing
Deep-Fried Everything Else (cake, butter, vegetables, etc)
Margaritas and MGD
Thanksgiving at Luke's
Turkey
Rolls
Mashed Potatoes
Peas & Carrots
Stuffing
Cranberries
Yams (w/ Marshmallows)
Thanksgiving with Emily and Richard
Salad: Endive, Red Wine Poached Pears
Turkey (ceremonial slice...)
S6:E10 "He's Slippin' 'Em Bread...Dig?"
- Gypsy is a Rolo whore
- Sookie: Veal and Ham Pate and tons of beautiful food all over the kitchen at the Dragonfly waiting to be prepared
- Liz trying to make rolls for the first time - from a tube. Which lead to blackened, exploding rolls.
- Crazy, messy, "Motley Crue was here" kitchen with every Thanksgiving-associated food strewn everywhere (Liz in Luke's apartment).
- Gorgeous spread with everybody at the table, but why in the holy heck are both Luke and Sookie trying to cut the turkey across the breast bone. Huh!?
So, I decided to pull a fun part from both of the Thanksgiving episodes...something that is an essential part of any Thanksgiving spread—the ROLLS! I mentioned Liz's failed rolls above, but I didn't mention that in the first Thanksgiving episode. Although Lorelai and Rory attended 4 Thanksgiving feasts, they only wound up eating at the first 3 since there was a blow-up at the Gilmore's (surprise, surprise).
They stopped at Luke's on their way home at the end of the night, and lamented saving room by cutting back on the rolls. Fortunately Luke had a few left and somewhat incredulously relinquished them to the girls.
Always make extra rolls. That's a given in my family, as well. I hope you'll pop by and check out Chef Sarah Elizabeth's delicious interpretation of Muffin Bottom Pie 2 Ways. Wishing you all a very happy Thanksgiving. See you next week to talk about A YEAR IN THE LIFE (squeeeeeeee!)!
yield: 15 rolls
Soft, Pull-Apart Dinner Rolls
prep time: 2 hourcook time: 14 MINStotal time: 2 hours and 14 mins
Start these soft, fluffy dinner rolls in a bread machine and finish them in the oven.
INGREDIENTS:
For the dough:
- 1 cup lukewarm milk (110° F)
- 3 tablespoons salted butter, at room temperature
- 1 large egg
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 390 grams (3 cups) all-purpose flour
- 1 tablespoon SAF yeast
To finish:
- 1 tablespoon salted butter, melted
INSTRUCTIONS:
- Put the ingredients for the dough into the pan of a bread machine in the order listed (or according to manufacturer's instructions). Select dough cycle and allow it to mix, knead, and rise.
- Lightly grease a 9"x13" baking dish.
- Turn dough out onto a lightly floured work surface. Punch down and divide dough into 15 equal portions. Form each portion into a ball and arrange in prepared pan, in rows of 5 by 3. Cover loosely with plastic wrap or a clean kitchen towel and allow to rise until puffed up to the edge of the pan, 30-45 minutes.
- Preheat oven to 375° F during last 15 minutes of rising time.
- Remove plastic wrap, then slide the pan into the oven and bake for 12-14 minutes, until golden and cooked through. Brush immediately with the melted butter. Let sit in pan for 15 minutes before carefully lifting them out of the pan and setting directly on rack.
- Allow to cool completely, or pull apart and serve warm.
- Completely cooled rolls can be stored in an airtight container (or ziploc baggie) at room temperature for a couple of days.
©All Roads Lead to the Kitchen. Adapted from What Megan's Making, who adapted from The Stay at Home Chef.
Created using The Recipes Generator
