They say you're a baker, or you're a cook. I resist the categories because so many of us do and enjoy BOTH! This weekend is a great time for our Thanksgiving baking, that way it's fun (less stressed) and done (pull out and reheat).
I have always enjoyed baking rolls for Thanksgiving dinner. The standard dinner roll, which of course is delicious, transformed for me into other dough fun: from fatayer--little filled pies, spinach or meat or you-name-it, a traditional Lebanese delight--to pastry straws to my latest Garlic Za'atar Knots.
All of these are made quicker and more simply using store-bought doughs. My mom did it often for her fatayer. The drawback to that one: too puffy, too doughy. My dough recipe yields a thinner pocket we love.
Scroll down here for tips on how to make, and make ahead, breads for Thanksgiving. Let me know what else you're looking for! Plus, watch my tutorial on shaping fatayer here. I refer to my own video on this sometimes!! Helpful.
**P.S. I've added the STAR rating system to my recipes...I'd love and SO appreciate your ratings! Thank you!
Breads that say "I love you"!
Fatayer.
These little pies cause a sensation. Biggest challenge is keeping the crew from inhaling them before you have time to put them aside for the feast! Use my dough recipe with many tips, or use store-bought Rhodes dinner roll dough. In either case, the secret key: pinch the seams on those little guys real hard, and multiple times, so they stay tidy and closed as in this photo!
MAKE AHEAD TIP: Bake the fatayer, then freeze in freezer bags. Reheat on the sheet pan from frozen or thawed. After warming, brush with olive oil or melted butter.
So many of you have let me know you're baking and loving these! Also, if za'atar isn't your Thanksgiving thing (what?!), you can sub with grated parmesan cheese and sprinkle with chopped parsley.
MAKE AHEAD TIP: Fully bake these, then freeze. Reheat at 250°F. The key to reheating without drying them out: Thaw first fully covered or in the freezer bag. Tuck them into tightly closed foil, or cover the sheet pan with foil, to protect while warming.
For your holiday weekend breakfast enjoyment, these are just wonderful. We are huge cinnamon fans, usually savory in Lebanese recipes. Here, sweet heaven in a cinnamon roll, soft with pull-apart joy.
MAKE AHEAD TIP: A must, for breakfast! Cut the rolled dough into 6 pieces, place in the prepared pan, wrap the pan with plastic, then foil and refrigerate for up to a day or freeze. Place frozen rolls in the fridge day before to thaw. Day-of (early!) bring them to room temperature and rise until puffy. Bake as directed from there.
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