My Contribution to Thanksgiving Dinner

Potato Rolls (BHG)

4 to 4 1/2 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/4 cup water
1/4 cup sugar
1/4 cup shortening
1-1/2 teaspoons salt
1 egg, beaten
1/2 cup mashed potato*

1. In a large mixing bowl combine 2 cups of the flour and the yeast. In a saucepan heat and stir milk, water, sugar, shortening, and salt just until warm (120 degrees F to 130 degrees F) and shortening almost melts; add to flour mixture along with egg and mashed potato. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double (about 1 hour).
3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Preheat oven to 400 degrees F. Lightly grease a 13x9x2-inch baking pan or a large baking sheet. Divide each dough portion into 12 pieces. Gently pull each piece into a ball, tucking edges under to make smooth tops. Place in prepared baking pan or 2 inches apart on baking sheet. Cover; let rise in a warm place until nearly double (35 to 45 minutes).
4. Bake about 20 minutes for rolls in 13x9x2-inch pan; if necessary cover with foil the last 5 minutes to prevent overbrowning. Bake rolls on baking sheet for 10 to 12 minutes or until golden brown. Immediately remove rolls from pan Cool on wire racks.
5. Makes 24 rolls
6. *Note: Peel and quarter 1 medium potato. Cook, covered, in a small amount of boiling salted water for 20 to 25 minutes or until tender; drain. Mash with a potato masher or beat with an electric mixer on low speed. Measure 1/2 cup.
7. Instant Mashed Potato Rolls: Prepare as above, except omit cooking the potatoes. Prepare packaged instant mashed potatoes (enough for one 1/2-cup serving). Substitute prepared mashed potatoes for the cooked mashed potatoes, and add an additional 1/4 to 1/3 cup flour.
8. Make-ahead directions: Prepare as above through step 3, except do not let rise after shaping. Cover shaped rolls loosely with plastic wrap, leaving room for dough to rise. Chill for 2 to 24 hours. Let stand, loosely covered, at room temperature for 30 minutes. Uncover and bake as directed.

Cranberry Relish (BHG)

3/4 cup apple or orange juice
1/2 to 2/3 cup sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
Dash ground cloves
1 12-ounce pkg cranberries (3 cups)
1/2 cup golden raisins
1/2 cup chopped pecans

1. In a medium saucepan combine apple juice, sugar cinnamon, nutmeg, and cloves. Cook and stir over medium heat until sugar is disolved.
2. Add cranberries and raisins. Bring to boiling; reduce heat. Cook and stir for 3 to 4 minutes until cranberries pop.
3. Remove from heat. Stir in pecans.
4. Cover and chill for at least 2 hours before serving.