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THANKSGIVING STUFFING ROLLS

a friendsgiving: part one

Last weekend, we hosted an impromptu Friendsgiving. It was tiny, just a few of us, and it was my first time putting together a Thanksgiving table of any kind. Instead of doing both stuffing and bread rolls, we rolled them into one: stuffing-flavored dinner rolls! They're every bit as intensely delicious as they sound. Buttery-soft, fluffy rolls infused with chicken stock reduced to a flavorful glace, knotted up around a sage, shallot & celery filling -- they taste just like you'd imagine, as if the best rolls and the best stuffing got together and made fresh-baked babies. Here's how to make them.

for the dough

6 tbsp chicken stock 2 tbsp bread flour 1 cup chicken stock (to be reduced to 1/4 cup glace) 1/4 cup whole milk 1 1/2 tsp Fleischmann’s active dry yeast 2 3/4 cups (about 350 g) bread flour 1/4 to 1/2 tsp salt, depending on the saltiness of your stock 2 tbsp sugar 1 egg 2 tbsp butter

The dough is based on my Hokkaido milk bread recipe, only with chicken stock instead of cream. (But we'll make up for the missing fat with plenty of butter. In case you were somehow worried.) It uses tangzhong, a flour and water roux that helps give the dough a fine, soft crumb.

1.

Make the tangzhong by combining 6 tbsp chicken stock and 2 tbsp bread flour in a small saucepan. Whisk until smooth. Heat over medium-low heat, whisking continuously, until it thickens into a white paste, about 1-2 minutes. When lines appear in the mixture, immediately remove from heat, set aside and let cool.

2.

Next, make the chicken glace. Simmer 1 cup chicken stock for about 20 minutes, or until it reduces to 1/4 cup. While it's reducing, proof your yeast -- warm 1/4 cup milk to lukewarm and sprinkle the yeast over it. Wait for it to foam. Once it does, it's happy and ready to do some work.

3.

Sift together bread flour, sugar, and 1/2 tsp salt. If stock is particularly salty, decrease to 1/4 tsp salt or omit altogether. Whisk together tangzhong, yeast mixture, chicken glace, and egg. Add the wet to the dry and mix until it forms a loose, shaggy dough. Then switch to using your hands, and knead the dough, flouring only as needed, for 4-5 minutes.

4.

Add butter, a tablespoon at a time, and continue to knead until well-incorporated. Only add the next tablespoon when the butter is fully kneaded into the bread. Continue kneading for 4-5 more minutes, or until dough is light, pliable, and soft.

5.

Place the dough in a large, greased bowl with plenty of room. Cover lightly with plastic wrap or a damp towel and allow to rise until doubled in size.

for the filling

2 tbsp butter 2-3 shallots or 1 small onion, finely chopped (about 3/4 cup) 1 stalk celery, finely chopped (about 1/2 cup) 4 medium cloves garlic, finely chopped 1/4 cup minced fresh sage leaves 1/4 cup minced fresh parsley leaves 1/2 bouillon cube (1/2 tsp granulated bouillon) salt and pepper, to taste

6.

To make the filling, melt butter in a saucepan over medium heat. Add shallots, garlic, celery & sage and cook until softened. Add the parsley. Finally, add bouillon and stir until dissolved. Remove from heat and let cool.

7.

When the dough has doubled, punch it down and roll it out on a well-floured surface into a large rectangle, about 11x15 inches. Spread filling in an even layer across the dough, then slice once lengthwise and about 7 times width-wise, to form 16 strips.

8.

Take each strip and knot it loosely, however you like, and place into a parchment-lined 8x8 baking dish or 10-inch cast-iron skillet.

9.

Preheat the oven to 350 degrees. Let knots rise a final time, until nearly doubled (about 40 minutes to an hour). Test the dough by pressing it -- it is ready when dough bounces back slowly but the indentation remains visible.

10.

Whisk an egg with a splash of milk and brush egg wash over the knots. Bake at 350 degrees for about 25 minutes, or until golden-brown. When done, you can brush extra butter and parsley over top, if you like.

Enjoy!

O U R M E N U

| s a l a d | Bosc pear, shaved Parmesan, balsamic vinegar & olive oil | b r e a d | Thanksgiving stuffing rolls | m a i n | Jamie Oliver's chicken in milk | s i d e (a.k.a. d e s s e r t) | maple-brown butter sweet potato casserole with thyme marshmallows

For Part 2 and the recipe for sweet potato casserole, see @tworedbowls. Thank you so much for reading!

| T R B | http://tworedbowls.com recipe inspired by | J. Kenji Lopez-Alt l i n e n s | Fog Linen, Nell & Mary c e r a m i c s | Akiko Graham, The Fortynine Studio

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