For Thanksgiving last year, my wife, Laura, and I went out to eat with friends -- a first for us. It was lovely, liberating, and delicious. But this year we wanted to bring it back home. After all, what is Thanksgiving without the leftovers? And, more seriously, we've been empty nesters for a couple of years now, so with family scattered, and still feeling the aftereffects of the pandemic and a stressful election season, we crave the comforts of home cooking. I'll be making the turkey, gravy -- and stuffing, of course. Laura will make the cranberry sauce and one of her killer pies. Our friends will bring the other fixings. All that's left is the bread! To continue the theme of comfort, this year I'm making soft, Parker House–style rolls, an American classic. You can use any of my doughs, but I'll be using lightly enriched challah dough (see below) from the New Artisan Bread in Five Minutes a Day to get the soft, pillowy texture everyone loves, yet a roll that's firm enough for soaking up gravy and making leftover turkey sandwiches. (See how I came back around to leftovers?) If you're feeling adventurous, try mixing fresh herbs (like thyme or tarragon) into the dough and/or adding seeds to the top (like sesame or pumpkin) before baking.
Wishing you all a happy and delicious Thanksgiving, and lots of leftovers. Come on over to the website for the recipe (click here), and a link to other Thanksgiving ideas… Jeff