Admittedly, I avoid stuffing if at all possible. I just don’t see the point of eating turkey-scented bread cubes when I can save room for the main event.
That’s why I totally approve of dinner rolls for Thanksgiving – small rounds of fresh, warm bread to sop up your gravy is just perfect. You don’t need to overcommit to a large pile of stuffing.
I got a little ahead of myself this year (yes, and also because I wanted to post this recipe before the big day) My recipe is based on one from the Martha Stewart Living Cookbook (they’re called “Health Rolls” in the book; I think we can do better than that). I made the dough in my bread machine, which I highly recommend, if you have one. You can even shape the rolls ahead of time, put them in the pan and refrigerate up to one day ahead. Just let them come to room temperature before baking.
Whole Grain Dinner Rolls with 3 Seeds
1/2 cup bulgur wheat
2 large eggs, lightly beaten
1/3 cup honey
2 tablespoons olive oil
1 1/2 cups whole wheat flour
2 1/2 -3 cups all-purpose flour
1/2 cup quick-cooking oats
1 tablespoon kosher salt
2 teaspoons active-dry yeast
1 tablespoon EACH sesame, flax, and poppy seeds
1 tablespoon flaked sea salt
Cook the bulgur in 2 cups boiling water in a medium saucepan until water is absorbed, about 15 minutes. Cool.
Place the milk, eggs, honey, oil, whole wheat flour, 2 1/2 cups all purpose flour, oats, cooled bulgur, salt and yeast in a bread machine in the order given. Process on the “dough” mode, adding more flour if needed.
Remove dough from bread machine pan and from into 16 balls. Arrange in two 8-inch round oiled cake pans. Brush tops with oil, cover and let rise 20 -25 minutes.
Heat oven to 375 degrees. Sprinkle roll tops with the seeds and salt; bake until dark golden brown on top, about 25 minutes. Transfer to a rack and cool in the pan 10 minutes before unmolding. Serve warm.