Not a big fan of most of the traditional Thanksgiving dishes but those look great

Those look awesome. Give me homemade rolls and really good butter and that's all I need for Thanksgiving.

What's your go-to dough recipe? That all looks amazing! I'm an awful baker, so prayers would be appreciated!

Double post

Triple post

theagmax said:

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What's your go-to dough recipe? That all looks amazing! I'm an awful baker, so prayers would be appreciated!

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That is actually three different dough recipes there.

The Thanksgiving rolls are just a standard yeast rolls recipe, it is flour/water/salt/yeast/sugar/egg/butter. That makes for a sweet dough and a quick rise.

The pasta madre is similar to any sourdough bread, it is flour, water, salt, pasta madre. Pasta madre is your yeast replacement.

The stromboli is my basic dough recipe, but I did add some sugar to speed the rise.

My basic dough recipe is just flour, water, salt, yeast. I start with warm water, generally 200 ml minimum. I add the yeast (active dry or instant dry both work, I've used both), generally 1 tsp, and mix it into the water until it dissolves. Add two cups of flour and a pinch of salt. I mix my dough in a bowl using my hands, but I've also made thousands of pizza dough and bread doughs, so my method works because I know how it is supposed to feel. You can use a bowl and spoon or a stand mixer if you have one. The important thing is finding a method that works for you. I started with a stand mixer and then moved to a bowl and spoon and now use a bowl and my hands. It turns out for me, the old ways work the best.

If you're struggling with baking bread, I'd suggest a basic no-knead bread recipe, just flour, water, salt, yeast. Measure out 1.5 cups of warm water into a bowl. Add 1 tsp of active dry or instant dry yeast. Using a spoon or your hand, mix the yeast around in the water until it dissolves. Add four cups of bread flour. Add a teaspoon of salt. Mix until all ingredients are incorporated into a shaggy dough, with no flour left. You can do this using a spoon, your hands, or the low setting on a stand mixer. You just want to make sure there is no flour left and everything is hydrated. Cover the bowl using plastic wrap or a towel.

Set a timer for 30 minutes. After 30 minute, uncover the dough. Wet one hand, and do a stretch and fold. You're going to look at the bowl as a compass, North is the top, South is the bottom, East is the right, West is the left. You start at the East, grab the right side, stretch it out, and fold it over the top. Rotate the bowl so the North is now the right side. Stretch and fold over the top. Rotate, stretch, and fold. Rotate, stretch, and fold. You wet your hand between each rotation. You don't want your hand dripping with water, but you want it wet. This will add some hydration into your dough, and that is okay. After your stretch and fold, cover it again, and leave it for 30 minutes.

After 30 minutes, do the second stretch and fold. Same thing, wet hands, rotate the bowl, four stretches. Cover the bowl.

Do the third stretch and fold. Cover, wait 30 minutes.

Do the fourth stretch and fold. After the third and fourth one, you should notice the dough tightening a little and not stretching as easily, giving you some pullback. This is normal, the gluten is forming and tightening.

After the fourth stretch and fold, if I'm baking that day, I wait 30 minutes, do a fifth stretch and fold, and then let it sit in the bowl for an hour. If I'm not baking that day, I leave the dough in the bowl, cover it with plastic wrap, and put it in the fridge overnight. The next day, I'll let it return to room temperature for an hour, then do the fifth stretch and fold, and let it remain in the bowl for an hour. After it has risen for an hour, I remove the dough, and cut it into four equal portions. (If you want to weigh the dough and ensure each portion is equal, you can, I don't, I eyeball it because this is a simple recipe.) You can either round each dough portion into a ball using your hands, or gently shape it. If you have four non-stick baking pans, put each portion into a pan, and cover the pans. Leave for an hour to rise.

Preheat your oven to 375. After an hour, your bread should be nice and puffy. Put it in the oven and bake for 40 minutes. After forty minutes, remove from the oven and leave it on the counter to cool for an hour.

After an hour, the bread should be at room temperature. Cut open and enjoy.

You should be a light, airy bread with an open crumb. This is perfect for sandwiches or use as rolls with soup or stew.