Thanksgiving Gobbler Rolls

• Meat

  • 1 1/4 cups Turkey, cooked
  • 1 cup Turkey gravy

• Produce

  • 1 cup Corn, cooked
  • 1 1/4 cups Perfect mashed potatoes, Creamy

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 1 cup Stuffing, small cooked

• Condiments

  • 1/2 cup Cranberry relish

• Pasta & Grains

  • 1 tbsp Vital wheat gluten

• Baking & Spices

  • 1 1/2 tsp Active dry yeast, instant
  • 2 3/4 cups Ap flour
  • 1/2 tsp Salt
  • 1/2 cup Sugar

• Dairy

  • 4 tbsp Butter, unsalted
  • 2 tbsp Butter, unsalted and melted
  • 3/4 cup Milk

Found on thekitchenwhisperer.net

Description

Ingredients

• 3/4 cup milk, warmed to 110F
• 1 1/2 tsp instant active dry yeast
• 1/4 cup sugar
• 4 Tbl unsalted butter, room temperature, divided
• 2 large eggs, room temperature and beaten
• 1/2 teaspoon salt
• 1/4 cup sugar
• 2 3/4 cups ap flour
• 1 Tbl vital wheat gluten (optional)*
• 2 Tbl butter, unsalted and melted
• 1 1/4 cups shredded cooked turkey
• 1 1/4 cups Creamy Perfect Mashed Potatoes, warmed
• 1 cup cooked corn
• 1 cup small chopped cooked stuffing
• 1 cup turkey gravy, divided
• 1/2-3/4 cup Cranberry Relish

Directions

• In the bowl of a stand mixer fitted with the dough hook, combine all the warmed milk, yeast and 1 Tbl of the sugar. Stir to combine and allow to foam up (~5 minutes).
• Next add in the flour, rest of the sugar, eggs and vital wheat gluten (if using).
• Mix on low just to combine, scraping the sides down slightly for 3 minutes.
• Add in the salt and 4 Tbl butter, one Tbl at a time allow the butter to become incorporated in the dough. It will incorporate – just let it work its magic. This step should take about 5 minutes on low-med and 4-5 on medium. The dough will become smooth and slightly tacky though not sticking to the side of the bowl.
• Place the dough in a lightly buttered bowl, cover the bowl with plastic wrap and let rise until double in size.
• Butter a 9 x 13 x 2-inch baking pan; set aside.
• After dough has risen, roll and stretch the dough into approximately a 15 x 24-inch rectangle.
• Brush the dough with the 2 Tbl melted butter with pastry brush.
• Spread out the mashed potatoes in a thin layer over the dough taking all the way to ends on 3 sides, leaving a 1/4” of the edge furthers away from you untouched.
• Next sprinkle on the corn, turkey and stuffing.
• Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in Thanksgiving Gobbler rolls whose centers pop up above the rest of them as they bake.
• With a serrated knife, lightly mark roll into 1 1/2-inch section.
• Gently saw to cut.
• Place cut side up in prepared baking pan, flattening them only slightly.
• The unbaked rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.
• Cover loosely with sprayed plastic wrap and let rise in a warm place for approximately 40 minutes or until doubled in size. At this point the rolls should be touching one another.
• While the rolls are doubling, preheat the oven to 350F, rack in the middle.
• Bake for 15 minutes, remove from the oven and drizzle on 1/2 of the turkey gravy.
• Return to the oven and allow to make for 5-10 minutes more or until the rolls are golden brown.
• Remove from oven and let cool slightly.
• To serve drizzle on more gravy and top with cranberry relish.

Nutrition