Today has been wonderful so far, getting to spend my morning with some of the people I am most thankful for. Of course I find myself missing quite a few people, whether they be somewhere else in Texas, Bangkok, Canada, or wherever else my friends and family are scattered.
More so today than usual, I realize how incredibly blessed I am. There are far too many things to list, but the main ones on my mind are of course my friends and family, our soldiers, and all of my fur-children.
We are getting the house ready for our Thanksgiving dinner. Here are a few pictures from the house/zoo today.
I hope you have a fantastic Thanksgiving! If you’re in the neighborhood, come on over. We have plenty of food, and if you’re lucky, you might even get to take home a dog!
And, for hopefully not the last time, BTHO Texas!!
Homemade Dinner Rolls
Modified from the Pioneer Woman’s Cinnamon Rolls
2 cups milk
1/2 cup vegetable oil
1/3 cup sugar
1 package yeast
5 cups flour, one reserved for after rising
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tbsp salt
Preheat oven to 375 degrees.
Mix milk, oil, and sugar in a pan. Scald, but do not bring to a boil. Let milk cool for about 30 minutes.
Add yeast to milk mixture. Let proof for about 10 minutes. Add in 4 cups of flour. Stir together. Once combined, let mixture rise for an hour in a warm, draft-free environment.
After rising, add in the last cup of flour. Also add baking soda and baking powder. Stir together. Tear off pieces of the dough, form a small ball, and place in a muffin tin. Repeat for the remaining dough. Let rise again for about 30 minutes.
Bake for 15 to 20 minutes at 375. When the buns are brown on the top and sound hollow when you tap them, you know they are done.