It’s that time of year again. Time to start looking for some great Thanksgiving dinner recipes. Well there are hundreds of recipes out there that can lighten up your dining table. For many people, Thanksgiving is about family, and tradition. Most of the thanksgiving recipes that we use are ones that have been passed down from family members for years. From the turkey, to the stuffing, side dishes, rolls, condiments, dessert and drinks, we all tend to stick with what we know and love. Adding essential oils always elevates the aroma and taste of our favorite dishes. Here is a look at the top Thanksgiving side dishes recipes to try.
Herbed Olive Oil Fantail Rolls
Ingredients for 2 dozen rolls:
- 4 teaspoons active dry yeast
- 3/4 cup warm water
- 2 tablespoons sugar
- 4 cups all-purpose flour
- 3 cups bread flour
- 3 1/2 teaspoons salt
- 1 1/4 cup plain yogurt
- 1 cup chives (finely chopped)
- 1 cup olive oil, divided
- Bergamot vitality oil
- Whisk together the yeast, sugar and warm water in a stand mixer until the mixer looks foamy. Stir the all-purpose flour, salt, bread flour, chives, yogurt, 6 drops of Bergamot vitality oil and ¾ cup olive oil into your yeast mixture and mix.
- Knead the dough until smooth. the oil normally makes the dough to look and feel slightly shaggy; unlike the traditional yeast dough, this one won’t have the perfect smooth, taut feel.
- Form the dough into a ball, coat it lightly with olive oil, cover it with a towel and let it rise for 1 1/2 to 2 hours for it to double in size. Prepare 2 muffin tins. Work with one piece of dough at a time and keep the rest covered.
- Roll out a piece into a long, thin rectangle. Brush the dough with olive oil then cut crossways into 12 equal strips then stack them into a tall stack. Again cut the stack into 6 pieces then place them in the prepared muffin cup. Cover the tins with a kitchen towel and let I rise at warm room temperature. Preheat the oven to 350°F. Bake for 18 to 20 minutes until golden brown.
Potato Dough Rolls
Ingredients for 2 dozen rolls:
- 1 tablespoon mashed potatoes
- 1 cup hot water
- 1/2 cup sugar
- 1 teaspoon salt
- 1/2 cup unsalted butter (small pieces)
- 1 teaspoon orange zest (optional)
- 2 1/4 teaspoons (1 package) active dry yeast
- 2 eggs
- 4 to 4 1/2 cups flour
- Milk, cream, or egg yolk, to glaze
- Lime vitality oil
- Whisk the potato flakes into the boiling water. Place the sugar, butter, salt, 6 drops of lime vitality oil and orange zest in a bowl. Combine the ready potatoes and whisk until the butter melts and let it cool for 5 minutes.
- Sprinkle the yeast over 2 tablespoons of warm water in a separate bowl and let it thicken. The butter and sugar mixture should be pleasantly warm then whisk in the eggs and the yeast. Add 2 cups of flour and beat until combined. The dough should be shaggy and wet. Cover and refrigerate for 2 hours or up to 3 days.
- Grease a 9×13-inch pan with butter or olive oil to bake the rolls. Portion the dough into 24 small balls. Cover and let them rise in a warm place for an hour. Preheat the oven to 375°F. Brush the tops with egg yolk, cream or milk then bake for 20 to 25 minutes until brown.