Quick soft dinner rolls (about 12)

This is adapted from several one‑hour and quick‑rise roll formulas to stay simple and fast.

Ingredients

• 2.5 tsp. instant or rapid-rise yeast (1 packet)
• 240 ml (1 cup) warm water or milk (about 43–49°C)
• 37 g sugar (about 3 tbsp)
• 43 g 3 tbsp) unsalted butter, very soft (plus extra for brushing)
• 5 g salt (about 1 tsp)
• I used 1 tsp Rosemary salt and sprinkled some on top of the rolls as well.
• 300–360 g all-purpose flour (bread flour worked really well)

Method (about 90 minutes total)

1. Combine warm liquid, yeast, and sugar; let sit 5 minutes until foamy.
2. Add butter, salt, and about 300 g flour; mix and knead 3–5 minutes, adding more flour as needed until smooth and slightly sticky dough forms.
3. Let rise covered 20–30 50 - 60 minutes in warm spot until puffed. 
4. Punch down, divide into 12 pieces (~50–60 g each), shape into balls, place in greased pan.
5. Let rise again 15–25  50 - 60 minutes until visibly larger.
6. Bake in preheated oven at 190–200°C (375–400°F) for 13–20 minutes until golden. Brush hot rolls with melted butter.

References: 

1. https://eatdessertsnack.com/old-fashioned-yeast-rolls/
2. https://www.youtube.com/watch?v=zIc3LaFCMKg
3. https://www.spendwithpennies.com/30-minute-dinner-rolls/

Rosemary Salt (That Dude Can Cook)

 

Weight Measurements

• 250 grams kosher salt
• 16 grams fresh rosemary leaves
• 8 grams fresh sage leaves
• 20 grams fresh garlic
• 3 grams fresh lemon zest

 

Volume Measurements

• 1 cup kosher salt
• 14 sprigs rosemary, leaves stripped
• 8 sprigs sage, leaves stripped
• 3–5 cloves garlic
  (3 if large, 5 if small)
• 1 lemon, zested

 

Thanksgiving Stuffing (Sage & Sausage) - That Dude Can Cook

 

Ingredients

• 18 cups bread of choice, cubed and toasted or air dried
  (e.g., 1 1/2 loaves sourdough) (we used a 2.5 lb loaf of sourdough from Costco)
• 1 1/2 pounds sausage of choice (optional) (we used turkey breakfast sausage.)
• 2 sweet or yellow onions, large dice
• 4 celery stalks, large dice
• 5 garlic cloves, sliced
• 8 oz unsalted butter (6 oz. plus save 2 oz for the dish and top)
• 2 tbsp chopped sage
• 1 tbsp chopped rosemary
• 2 tsp herbs de Provence
• 10 sprigs thyme, stripped
• 4 1/2 cups turkey or chicken stock
• 1 cup turkey or chicken stock mixed with 3 eggs
• Salt and pepper to taste

 

Instructions

1. Prep the bread
• Slice bread into cubes.
• Dry in a 250°F oven for 45–60 minutes until hard, or leave out overnight.
2. Cook the sausage
• Heat neutral oil in a pan over medium‑high.
• Brown sausage until cooked through (about 10 minutes).
• Transfer to a bowl, reserving grease if desired.
3. Sauté aromatics
• Melt half the butter in the same pan.
• Add onion and celery; cook until softened.
• Stir in garlic, rosemary, sage, thyme, and herbes de Provence.
• Season lightly with salt and pepper.
4. Combine base
• In a large bowl, mix dried bread cubes, sausage, and onion mixture.
• Deglaze pan with stock and pour over bread.
• Whisk eggs into 1 cup of stock, then fold into stuffing mixture.
5. Prepare baking dish
• Rub butter generously along the pan edges and bottom.
• Transfer stuffing mixture, pressing lightly without flattening the top.
• Brush melted butter across the surface.
6. Bake
• Bake at 375°F for 30–45 minutes until golden brown.
• Rest 15–20 minutes before serving.

 

🍴 Notes

• Butter rubbed on the pan edges ensures crispy corners.
• Eggs add richness and a custardy center but are optional.
• Pair with gravy and mashed potatoes for a complete Thanksgiving spread.

 

Roasted Mushroom & Green Bean Casserole via NY Times

By Millie Peartree (NYT Cooking / CBS News)

Total Time: ~45 minutes

Yield: 10–12 servings

 

🛒 Ingredients

• 2½ lbs haricots verts (French green beans), trimmed & cut into 1‑inch pieces (we left them whole)
• 1 lb hen of the woods mushrooms (or cremini/oyster/button), bite‑size pieces (we used Costco mushrooms)
• 2 large shallots, halved & thinly sliced
• 4 garlic cloves, minced
• 2 tbsp extra‑virgin olive oil
• Kosher salt & black pepper
• 2 tbsp unsalted butter
• 2 tbsp all‑purpose flour
• 1 quart heavy cream (or half‑and‑half) - this is way too much and way too heavy. Maybe 1/2 quart or 2 cups of half and half.
• 1 tsp Cajun seasoning or maybe rosemary salt
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp chicken base concentrate (or ½ bouillon cube)
• ¼ tsp ground nutmeg
• 1¾ cups grated Parmesan (divided)
• 1 cup panko bread crumbs
• 2 cups fried shallots or onions (store‑bought or homemade)

 

👩‍🍳 Instructions

1. Prep oven → Heat to 400°F. Spray a 9×13 baking dish with nonstick spray.
2. Roast veggies → On a parchment‑lined sheet pan, toss beans, mushrooms, shallots, garlic, and olive oil. Season with salt & pepper. Roast ~30 min, tossing halfway.
• Option: For softer beans, add 3 tbsp water, cover with foil, roast 30–45 min.
3. Make sauce → In saucepan, melt butter over medium‑low. Add flour, whisk 1–2 min until golden. Slowly whisk in cream, cook 6–8 min until thickened.
4. Season & enrich → Add Cajun seasoning, onion & garlic powders, chicken base, nutmeg, pepper. Stir in 1½ cups Parmesan until melted. Adjust seasoning.
5. Combine → Add roasted beans & mushrooms to sauce. Toss until heated through. Transfer to baking dish.
6. Top & broil → Mix panko, fried shallots, and remaining ¼ cup Parmesan. Spread over casserole. Broil on high 1–2 min until golden & bubbly.
7. Serve hot → Straight from oven, crisp topping intact.

 

📝 Notes

• Texture balance: Roasting deepens flavor; broiling ensures crunch.
• Make‑ahead: Assemble up to step 5, refrigerate, then top & broil before serving.
• Variations: Swap mushrooms, adjust spice blend, or use vegan cream alternatives.