Jill Garde’s Thanksgiving Rolls

Mix the dough 2 hours before your turkey will come out of the oven.

In a 2-cup, microwave-safe measuring cup, combine the beer, honey, and butter. Heat in the microwave for 30 seconds at a time, stirring each time. After 3 to 4 cycles, the liquid should reach the temperature of 130 to 140 degrees. Use an instant thermometer to be sure not to overheat. Set aside and allow the mixture to cool to 120 to 130 degrees.

In a small bowl, whisk together the egg and egg yolk. Set aside.

In a stand mixture, combine the flour, whole wheat flour, yeast, and salt. On low speed using the dough hook, mix the dry ingredients. Check the temperature of the beer-honey-butter mixture, ensuring it is between 120 and 130 degrees. With the motor running, add the warm beer-honey-butter mixture. Add the whisked eggs. Scrape down the sides and bottom of the bowl, and knead by hand or using the dough hook for 10 minutes. Form a ball of dough, place back in the bowl, and cover with a damp kitchen towel and place in a warm location to rise for 1 hour.

Butter an 8 inch-by-8-inch baking dish. Generously sprinkle the countertop with flour. Remove the dough from the bowl and knead it gently 4 to 5 times, using floured hands. Portion the dough into either 9 or 16 pieces, depending on the size and quantity of rolls you wish to make. (Jill weighs each roll: for 9, each weighs 100 grams; for 16, each weighs 55 grams.) Place the rolls in the prepared baking dish. Cover with a damp kitchen towel and allow to rise for 20 to 30 minutes more.

Preheat the oven to 350 degrees. Whisk the reserved egg white with 1 teaspoon water. Brush the tops of the rolls lightly with the egg wash. When the turkey comes out of the oven, the rolls go in. Bake for 25 to 30 minutes while your turkey rests. Remove from the oven and allow the rolls to cool in the pan until you are ready to serve. Use a fork to separate the rolls. These are best served warm.