I think it is fair to say that every family has their own, oddly particular, Thanksgiving traditions. I do not even know where exactly to begin with my family’s traditions. Whether it is the time of day the feast begins — 4pm— the side dishes that go along with the big ole’ bird, or how the day progresses, no two Thanksgivings are alike.
We start the day with fresh New York bagels, foie gras, 80 year old bordeaux, an array of cheeses, and shrimp cocktail. Thanksgiving at my grandparents house is one of indulgence. One tradition that has lasted since even my grandmother was a child is having my great grand mother’s gooey rolls at the dinner table. When my great grandmother passed away, I felt as though the tradition of gooey rolls must live on. Now in homage to Nana, my great grandmother, it is my job — with some help from my mom — to make one of my family’s most treasured traditions: Gooey Rolls.
What you’ll need:
Part 1: The Dough
1. warm in a pan:
2 cups of milk
1 tablespoon of butter
1 tablespoon of sugar
1 teaspoon of salt
2. In a separate dish dissolve ⅔ cup of warm water, a pinch of sugar and 2 packets of yeast.
3. Combine milk and yeast.
4. Sift in 5-6 cups of flour while continually mixing the ingredients.
5. Once it starts turning doughy, gently knead it into a ball.
6. Place the ball into a buttered bowl and cover with plastic wrap.
7. Let the dough rise for two hours.
8. Remove the dough and knead the dough into another ball.
9. Divide the dough into 2 pieces.
10. Gently roll the dough in two rectangles.
11. Spread softened butter on top of the pieces of dough and generously sprinkle brown sugar and cinnamon over the top.
12. Roll-up the each separate rectangle into doughy cylinders.
13. Cut the dough into thumb length pieces.
14. Grease your muffin tins — that sounds funny.
15. Pour about ¼ inch of maple syrup into each cup.
16. Place one dough piece into each cup.
17. Cover the tins and let the dough rise for an hour.
18. Preheat the oven at 400° F.
18. Once the dough has risen, place the tins in the oven for 15 minutes.
19. Take the gooey rolls out, let cool a bit while they soak up all the hot syrup and then remove from tins. Place on a platter - gooey side up.
20. If you’re part of the MacMahon, Milano, Taylor, Finneran, Burgess family, these rolls will be served in a basket at the time of the Thanksgiving feast even if some may consider them to be a dessert item.
We start the day with fresh New York bagels, foie gras, 80 year old bordeaux, an array of cheeses, and shrimp cocktail. Thanksgiving at my grandparents house is one of indulgence. One tradition that has lasted since even my grandmother was a child is having my great grand mother’s gooey rolls at the dinner table. When my great grandmother passed away, I felt as though the tradition of gooey rolls must live on. Now in homage to Nana, my great grandmother, it is my job — with some help from my mom — to make one of my family’s most treasured traditions: Gooey Rolls.
What you’ll need:
- 2 cups of milk
- 2 sticks of butter
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 2 packets of dry yeast
- 5-6 cups of flour
- A bottle of maple syrup
- A bag of brown sugar
- A little bit of cinnamon
Part 1: The Dough
1. warm in a pan:
2 cups of milk
1 tablespoon of butter
1 tablespoon of sugar
1 teaspoon of salt
2. In a separate dish dissolve ⅔ cup of warm water, a pinch of sugar and 2 packets of yeast.
3. Combine milk and yeast.
4. Sift in 5-6 cups of flour while continually mixing the ingredients.
5. Once it starts turning doughy, gently knead it into a ball.
6. Place the ball into a buttered bowl and cover with plastic wrap.
7. Let the dough rise for two hours.
8. Remove the dough and knead the dough into another ball.
9. Divide the dough into 2 pieces.
10. Gently roll the dough in two rectangles.
11. Spread softened butter on top of the pieces of dough and generously sprinkle brown sugar and cinnamon over the top.
12. Roll-up the each separate rectangle into doughy cylinders.
13. Cut the dough into thumb length pieces.
14. Grease your muffin tins — that sounds funny.
15. Pour about ¼ inch of maple syrup into each cup.
16. Place one dough piece into each cup.
17. Cover the tins and let the dough rise for an hour.
18. Preheat the oven at 400° F.
18. Once the dough has risen, place the tins in the oven for 15 minutes.
19. Take the gooey rolls out, let cool a bit while they soak up all the hot syrup and then remove from tins. Place on a platter - gooey side up.
20. If you’re part of the MacMahon, Milano, Taylor, Finneran, Burgess family, these rolls will be served in a basket at the time of the Thanksgiving feast even if some may consider them to be a dessert item.