Ah, the holidays. This time of year is food blogger heaven, both for the amount of food to make, as well as creative recipes to photograph and publish. It’s hard to believe Thanksgiving is coming up in just a few short weeks!
I’ve made no secret in years past that I don’t go nuts for Thanksgiving like a lot of people do. Jay is always telling me I should get more into it, because if there’s a designated “foodie” holiday, Thanksgiving is it. My dislike of turkey overshadows a lot of it, though I’ve made turkey most years, because Jay and the bambino really enjoy it, and I enjoy creating things from the leftovers.
For me, I could skip the turkey and go straight for the sides. Mashed potatoes, green beans (NOT the abomination of a casserole with the crunchy onions on top), gravy, cranberry sauce, and of course, soft, fluffy dinner rolls to sop up every last bit. And while we’re not doing a traditional Thanksgiving dinner this year, there’s no reason these Salt and Pepper Dinner Rolls can’t be part of the meal.
Soft, slightly sweet, though the sweetness is tempered by the salt and pepper on top, these are a dinner roll lover’s dream. I made them with Immaculate Baking Company’s All-Purpose Organic Flour, and they turned out beautifully. Immaculate Baking Company is based is Minneapolis, and their mission is to make wholesome baking products, many of which (like the flour) are organic, or gluten-free. I’ve been using them for a couple years now, and they’re great if you don’t feel like baking from scratch.
And they’ve got A LOT of baking products–Cookie doughs, cookie mixes, crescent rolls, cake mixes, cinnamon rolls. Use their store locator to find which ones are available in your area, though you’re going to want to call ahead and make sure your store has them in stock. You can also find loads of recipe inspiration on their website, and to help with your holiday baking, they’re offering a $1.00 off coupon for any of their products!
- 4 C Immaculate Baking Co. All-Purpose Organic Flour
- 1 package active dry yeast
- 1 C milk
- 1/3 C unsalted butter + more for greasing
- 1/3 C sugar
- 3/4 tsp. salt
- 2 large eggs, lightly beaten
- 1 Tbsp. milk
- Fleur de Sel & freshly ground black pepper, for topping
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour and yeast, whisking to combine.
In a small saucepan, combine the milk, butter, sugar, and salt. On low heat, bring to a temperature of 120-130 degrees F. Stir occasionally, to dissolve the sugar. Add to the flour-yeast mixture with the eggs.
Starting with low speed, beat the mixture to combine. Gradually increase the speed to high, and beat for 1 minute.
Switch to the dough hook, and knead on low speed for 7 minutes, or until the dough is smooth and elastic. Place the dough in an buttered bowl, turning once to coat. Cover and allow to rise in a warm area for 1 hour.
Punch down the dough and turn out onto a lightly floured surface. Divide in half, cover, and allow to rest for 10 minutes. While the dough is resting, lightly butter two baking pans.
Cut each dough half into 12 equal-sized pieces. Shape into balls, tucking any corners or edges underneath. Place in the prepared baking pans, cover, and allow to rise 30 minutes, or until doubled in size. Meanwhile, preheat the oven to 375 degrees F.
Brush the tops of the risen dough with milk, and sprinkle with Fleur de Sel (or other flaky sea salt) and freshly ground black pepper. Bake the rolls for 18-22 minutes, or until golden brown on top. Serve warm.