I don’t know about you, but my Thanksgiving meal would not be complete without bread & butter, bread & butter, bread & butter, and, um…
A side of bread & butter!
I live for bread.
My favorites are California Overnight Rolls, and Pumpkin Bread for sure.
I wanted to cut out some of the calories associated with butter, so I decided to replace it with Country Crock spread which is half the calories of butter. This is the best tasting spread that is out there. (Okay, that’s just my opinion, but it’s true. We use it all the time. )
This year, I’m not only replacing the butter that goes on the bead, but also the butter that goes into making the bread. What better way to cut out some unwanted calories during the holiday’s?
This dinner-roll recipe came from a friend. The rolls are really easy to make ’cause you make them the night before, and let them rise overnight. No kneading, just mix up the dough (I use my stand up mixer) and let ‘em rise.
California Overnight Rolls
(From my friend Terri E.)
1 pk yeast (or 2 ¼ teaspoons)
½ cup sugar
1 cup milk room temp
2 eggs well beaten
1 teaspoon salt
4 cups flour
½ cup melted Country Crock
Mix yeast sugar and milk. Let stand half hour. Add remaining ingredients and mix thoroughly. (The dough will be very tacky and gooey.) Place in large bowl and let stand overnight at room temperature, covered.
Next morning, divide dough in three sections. Roll each part out on a well floured surface to 9″ circles ½” thick. Cut into 8 pie shaped wedges and roll up from the wide end. Place on greased cookie sheet, cover loosely with plastic wrap and let stand until ready to bake. Can stand for up to 8-10 hrs.
Bake at 350° for 8-10 min. After baking brush with some Country Crock and serve.
To print this recipe click California Overnight Rolls.
So easy, and so good.
Next up, is a pumpkin bread recipe that came from my former church cookbook. It makes A LOT of bread. Great for giving away! (OR, pigging out all to yourself! But who would do that? *Cough* Ahem *Cough* )
Old Fashion Pumpkin Bread
(From the Grace Baptist Church Cookbook by Opal Gustin)
2 – 15oz cans Pumpkin puree
4 ½ cup sugar
1 Tablespoon + 2 1/2 teaspoon Cinnamon
2 ½ teaspoon Ginger
½ Tablespoon Cloves
(Can substitute spices for 3 Tablespoon Pumpkin Pie spice)
1 ½cup Cooking oil
½ cup Country Crock
1 cup Water
5 ¼ cup Flour
¾ teaspoon Baking powder
4 teaspoon Baking soda
3 teaspoon salt
Mix ingredients in the order they are listed. Pour into greased bread pans Bake at 350° for *45 to 55 minutes. Makes 5 -1 pound loaves.
*I make different size loaves. If making small loaves, check after 30 minutes, If larger check after 60 minutes.
To print this recipe click Old Fashion Pumpkin Bread.
Love, this pumpkin bread! I’ve been making it for about 13 or 14 years because it is so scrummy!
You seriously can’t go wrong with either of these recipes! They are both so stinking good!
Happy Thanksgiving to myself!
Just kidding, I might share.
Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.