November 9, 2010

Easy Breezy Bread

thanksgiving pic

When my aunt called me the other day to ask what food dish I’d like to bring for Thanksgiving, I didn’t answer right away. Why is it that when southern cooks get together, it sort of feels like a big competition to see whose dish is best? This is all in fun of course, I just think that southerners take our food very seriously, especially when it comes to the Big 3 (Easter, T-giving, and Christmas).

Since of most of the main dishes were already spoken for, I said I’d bring bread. Lest anyone think that I’m a slacker and plan on grabbing anything store bought (with the exception of Sister Schubert….forgive me Sister!), I wanted to share the recipe that I plan on making.

BlueWillow

If you’ve never heard of the famous Blue Willow Inn in Social Circle, Georgia, you’ve been missing out! My dear friend Terry gave me this cookbook as a gift several Christmases ago, and it’s definitely one that I use again and again. The Blue Willow Inn is a charming restaurant that gained much recognition after columnist Lewis Grizzard ate there in 1992 and wrote about the delicious food he enjoyed during his visit. The particular bread recipe I’ll be making for my family’s Thanksgiving is the Blue Willow Inn’s Buttery Biscuit Rolls. They are everything that I look for in a recipe…easy, few ingredients and utterly scrumptious!

Buttery Biscuit Rolls

1 cup (2 sticks) butter or margarine
1 cup sour cream
2 cups self-rising flour
Herbs, if desired

Preheat the oven to 350 degrees. Melt the butter in a large saucepan over medium low heat, whisking until completely melted. Add the sour cream and flour, and mix lightly. Spoon the batter into miniature muffin cups (do not grease), filling each one to the top. Bake for 15 minutes. Serve immediately. Makes about 2 dozen.

Note: Adding a tablespoon of dried herbs such as basil or rosemary or 2 tablespoons of fresh chopped herbs to the batter makes a tasty addition to your meal.

To freeze: Remove the rolls from the oven several minutes early. Cool completely before freezing. To serve, thaw the rolls and bake at 350 degrees for only a few minutes until golden brown.

**I have made these with plain Greek yogurt in place of the sour cream and they turned out very good. A bit less fat if that’s what you’re going for. I’ve also added bacon crumbles…and the fat’s back!

What are YOU making for Thanksgiving?

11 comments:

  1. Upside down pumpkin cake and cauliflower gratin (Martha Stewart rocks)

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  2. That sounds really good and easy! I was volunteered a couple of years ago to host Thanksgiving for the family, and, since it's the year for us to be home for Turkey Day instead of with the in-laws, looks like I'm it again.
    Looks like we'll be doing the turkey...my BIL (who won't be here this year) usually brings one. He's convinced the best way to cook one is to brine it first. Sounds like a good experience for YS!

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  3. I told Mom I would try my Grandma Lyons' famous Ice Box rolls. She used to cook for George Ade, a famous writer around these northern Indiana parts. The Purdue football staduim is named, in part after him, Ross-Ade. Grandma has been gone for many years, but I am going to try these rolls again until I get them right! She had a gift for making them, and people came from all over the country to eat them. Wish me luck!

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  4. This recipe sounds great and pretty easy! I may have to try this one.

    I haven't volunteered anything just yet, but it will take a few practice rounds. I totally understand the competition thing!!

    Telia, NewlyWedWifeLife

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  5. Good morning from Tokyo!

    This is such a perfect recipe for book club this upcoming week. I wanted to bring a simple bread/roll to accompany her soups and this will work beautifully!

    Thank you for sharing, and as always, I love the vintage pictures.

    Warmly,

    Elizabeth

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  6. GIRL!!! I swear this post took the thoughts right out of my head! I hosted Thanksgiving last year (whew!) and this year , I am committing to doing only one thing. Rolls!! I'm gonna try "Jordan Rolls" from Southern Plate.

    http://www.southernplate.com/2010/01/jordan-rolls-and-why-interruptions-are-the-key-to-success.html

    I'll let you know how they turn out. (I also secretly love Sister Schubert...shh don't tell :)

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  7. Aww, I'm gonna miss Thanksgiving :-( We thought about hosting a New Zealand version of Thanksgiving, but with work and the really warm weather (not to mention the lack of turkeys over here) it just didn't feel right!

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  8. I am making room in my house for my family to come for Thanksgiving. ;>) I provide the space, they provide the food. Heaven help us if our Thanksgiving meal was dependent on me. lol. I'm not a bad cook, but, as long as she's able, I want to taste my mom's cooking on special days.

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  9. I love new recipes....I am going to make these this weekend!

    My parents always host Thanksgiving but we're bringing butternut squash and homemade rye bread.

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  10. ooooooooo yummy. I am an avid Sister fan, too, but I really wish I could try yours!

    I love holiday cooking. I hope you keep sharing your recipes!

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  11. Your bread recipe sounds wonderful and I have added it to my Thanksgiving menu! Thanks for sharing...I'm a new follower and I'm really enjoying your blog!

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Lay it on me y'all!