I’m in full-on Thanksgiving mode! I’ve completed my grocery shopping, picked up our turkey and ham, am making pies and setting the table today and cooking ALL day tomorrow. I can’t hardy wait for Thursday!

I’ve been so thrilled to have gotten such a great response from my Thanksgiving Preparations: The Complete Week Before Checklist and Thanksgiving Week Cooking Schedule blog posts. Several of you have asked for my Mom’s Yeast Rolls recipe. Enjoy:

Yeast Rolls

Mom’s Yeast Rolls
1 envelope dry yeast
1/4 cup lukewarm water (110 degrees)
2 eggs
1/2 cup sugar
1 teaspoon salt
6 cups all purpose flour (plus a little for rolling out dough)
1 1/4 cups water
1/2 cup vegetable oil
1/4 cup (1/2 stick) butter

Dissolve yeast in 1/4 cup lukewarm water in a bowl of an electric mixer fitted with a bread hook. Add eggs, sugar and salt and mix until just combined. Add 2 cups of flour and mix until well incorporated. Add water and oil alternately with 4 cups flour, mixing well after each addition and beginning and ending with flour.

Roll the dough out on a well floured surface (working more flour into the dough if needed). Cut with a 2-inch biscuit cutter. Dip each circle halfway into the melted butter, then fold in half. Place in greased 13 inch round pans. Let rise in a warm place for 2 to 3 hours or until doubled in bulk. Preheat oven to 400 degrees and bake for 15 minutes until golden.

Yield: 3 dozen

(I baked mine until just before golden and then removed them from the oven and let cool completely. I froze them and will bake them on Thanksgiving Day by adding some melted butter and baking them frozen at 400 degrees covered in foil for 10 minutes and then another 5 minutes uncovered.)

 

 

I also made something new over the weekend—and it turned out totally amazing. Bacon Jam! Yep, Bacon Jam … Only in the south! I got the recipe from Nashville’s Mason’s, Southern Provisions.  They make the most amazing deviled eggs, which are totally on trend right now. I guess my grandmother has been “totally on trend” for the past 60 years as she makes them for every holiday imaginable.

Photo by my friend, Ron Manville from http://masons-nashville.com

Mason’s deviled egg. Photo by my friend, Ron Manville from http://masons-nashville.com

Mason’s  tops their deviled eggs with Bacon Jam and mustard seed caviar. They alone are worth the trip. At their opening party, they handed out the recipe for their bacon jam. Naturally, I tucked it away and recently uncovered it thinking that it would add the perfect something extra to my Thanksgiving Day deviled eggs.

Bacon Jam

I also happened to see Bacon Jam in the new December issue of Martha Stewart Living where they suggests putting it on burgers, serving as a appetizer dip, or making and giving as gifts (here’s their slow-cooker recipe). Martha didn’t think of putting it on deviled eggs? Well, aren’t we just one step ahead … I also think it would be great on my Mom’s Yeast Rolls. 😉

Here’s Mason’s recipe:

Bacon Jam Recipe
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