I think we ought to keep a tally of how many people unwittingly call you a grandmother. How is that even possible?
The aftermath of Thanksgiving has been unusually satisfying. It was our first at Dutchman House and although I missed going to Hometown to be with Mumsie and Pops and having our usual pit turkey and recklessly participating in the Hometown Turkey Trot, it was lovely having our first big holiday at home.
Jake & Cara (the brother and sister-in-law who can) came and stayed for a couple of days and at first I was anxious about Dutchman House’s lack of decorations and the fact that Cara always looks perfect, but honestly everything went great. And now I’m anxious about the fact that everything went without a hitch that maybe I was blind to the hitches . . . But honestly, we had a full turkey and a spiral ham and my homemade rolls (I’ll put the recipe below) and mashed potatoes and three pies and Cara made these green beans that were like crack and it was all amazing. Something should have gone wrong. The turkey should have been too dry or the rolls should have burned, but no, nothing went wrong. We even all went to the movies after dinner and Chloe the world’s most dramatic three-year-old only disturbed the people around us by being too excited about the monsters in Fantastic Beasts and Where to Find Them.
Why did nothing go wrong? Now I am nervous that the perfection of Thanksgiving means Christmas at Dutchman House with Abe’s family will be a disaster.
How was your Thanksgiving?
- 2 potatoes (peeled and diced)
- 1 package active dry yeast (2 1/4 tsp.)
- 1 1/2 c. warm water
- 2/3 c. sugar
- 2/3 c. shortening
- 2 eggs
- 1 1/2 tsp. salt
- 6 1/2 c. all-purpose flour
- 1/4 c. butter (softened)
- Place potatoes in a saucepan, and cover with water. Bring to a boil, and cook until tender, about 15 minutes. Drain, cool, and mash.
- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- When yeast is ready, mix in 1 cup mashed potatoes, sugar, shortening, eggs, salt, and 3 cups flour. Stir in the remaining flour, 1/2 cup at a time, until dough has become stiff but still pliable. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap, and refrigerate for at least 8 hours, and up to 5 days.
- Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Roll out each round to a 12 inch circle. Brush generously with melted butter, and cut each circle into 16 wedges. Roll wedges up tightly, starting with the large end. Place on lightly greased baking sheets with the points underneath, and the ends bent to form a crescent shape. Cover, and let rise for 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake in preheated oven for 15 to 20 minutes, or until golden brown.