Pumpkin Honey Dinner Rolls

 MAKES 24 Large Rolls | ACTIVE TIME 20 Min | TOTAL TIME 2 Hours 40 Minutes

4 1/2 teaspoons active dry yeast (2 packets) 1 cup warm almond milk (110° to 115°)
1/2 cup honey
1 cup pumpkin puree (not pumpkin pie)
2 large eggs
8 tablespoons butter or butter substitute, melted (divided)
1 tablespoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
7 cups all-purpose flour

In the bowl of a stand mixer, fitted with a dough hook, add yeast, warm milk and honey.  Swirl with your fingers or a spoon to dissolve the yeast.  Allow to sit until the yeast starts to bubble and becomes aromatic, about 5 minutes.

Add pumpkin, eggs and 6 tablespoons melted butter. Mix on medium speed until mostly combined. Add salt, cinnamon, nutmeg and 4 cups of flour. Mix on low speed until smooth. Add enough remaining flour to form a soft
dough (mine takes the whole 3 additional cups) so that it cleans the sides and bottom of the bowl. You should have a ball of tacky (not sticky) dough at this point. When you touch the dough and pull your fingers away there should not be any dough on your fingers. If it is sticky, add a little more flour 1 tablespoon at a time until it becomes tacky (does not leave dough on your fingers when you touch it). Allow to knead for about 5 minutes.

Turn dough out onto a floured board; knead about 10 turns. Form into a loose ball. Place dough into stand mixer bowl(which should have been mostly cleaned out from the dough being kneaded in it). Cover with plastic wrap and a cloth. Let rise in a warm place until doubled, about 1 hour.

Punch dough down and we will form into 24 balls. Place dough on counter top and form dough into a loose ball.  We are going to cut this ball into 24 (somewhat) even pieces. First quarter the ball of dough. Roll each quarter into a log. Cut that into 3 equal pieces. Then cut each piece into 2 equal pieces. I used a bench scraper but a butter knife will work fine.  When you are done you will have 24 pieces.

Place rolls on a greased 13"x19" jelly roll pan (or 2-9x13 pans). *At this point you can refrigerate to continue tomorrow, see notes.

Cover and let rise until doubled, about 45-60 minutes.  Preheat oven to 350°F. Bake at 350° for 15-20 minutes or until golden brown.

Brush tops and sides with remaining 2 tablespoons melted butter.  Allow to cool before serving.

DONNA'S NOTES: You can mix the dough by hand if you do not have a stand mixer.  Add milk, yeast and honey to a bowl.  Once the yeast blooms mix in the pumpkin, eggs, cinnamon, nutmeg and 6 tablespoons butter. Once it comes together, add in the salt and the flour.  Mix with a spoon.  Turn dough out onto floured counter top and knead for 3-5 minutes until dough is no longer sticky.  Proceed with remaining instructions.

You can substitute regular milk for almond milk if you do not need dairy free.

OVERNIGHT METHOD: Once the dough is formed into balls and placed on the baking sheet you can place them in the refrigerator covered with aluminum foil to bake tomorrow. To continue this recipe from the refrigerator, you will need to remove from refrigerator and remove aluminum foil. Allow dough to come to room temperature and rise. This can take longer than the 45-60 minutes as the dough has to warm up before it begins to rise. Proceed with recipe as written.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.

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Best Ever Gravy Recipe

MAKES 5 Cups | ACTIVE TIME 15 Min | TOTAL TIME 20 Min


1/2 cup unsalted butter
1/2 cup all-purpose flour
2 teaspoons dried crushed rosemary
1 teaspoon dried sage
1/2 teaspoon ground thyme
1 teaspoon ground black pepper
1-2 teaspoons kosher salt, to taste
4 cups (32 ounces) chicken stock
1 cup entwine Chardonnay

Melt butter in a medium saucepan, over medium-high heat. Once butter is completely melted whisk in flour, herbs, pepper and 1 teaspoon salt. Cook for 2-3 minutes, whisking frequently to cook off the floury taste.

While whisking, pour wine into roux (flour mixture). Continue whisking until mixture bubbles up and becomes a thick consistency, about one minute. While whisking, add chicken stock. Continue whisking until mixture is completely smooth.

Bring gravy to a boil. Whisk occasionally. Boil 10 minutes until gravy is thickened.

Serve and enjoy!

DONNA'S NOTES: If using salted butter, decrease salt by 1/2 teaspoon to start. Salt content in chicken stock varies greatly. Start with 1 teaspoon of salt and add more as necessary. If the gravy doesn't taste quite right, it could need more salt. I use the full 2 teaspoons in my recipe.

Gravy can be made ahead and kept in the refrigerator for up to a week. Reheat over low heat.

If you are sensitive to alcohol, you can substitute white grape juice or chicken stock. But, I highly recommend using entwine Chardonnay.

USING TURKEY DRIPPINGS:  Once the turkey comes out of the oven. Remove the turkey and place it on a platter to rest. Turn stovetop to medium high and place pan on burner or two. Once the pan drippings are hot, add a cup of chicken stock (from your ingredient list) reserve the remaining chicken stock for the recipe. Use a wooden spatula to scrape the browned bits from the bottom of the pan.

Pour the pan drippings into a measuring cup and let cool in the refrigerator. In about 20-40 minutes the fat will rise to the top and begin to get hard. Skim the fat off of the top, replace the butter in the recipe with the amount of fat you have in your measuring cup. For example if you have 1/4 cup turkey fat, use that plus 1/4 cup butter for a total of 1/2 cup.


Next use the pan drippings (in the measuring cup) in place of part of the chicken stock. If you have 1 cup of drippings, add that when the chicken stock is called for and also the reserved 3 cups chicken stock so you have a total of 4 cups when adding to the recipe.

For a smoother gravy, strain the drippings before adding to the gravy.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.

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Pumpkin Spice Crinkle Cookies

MAKES 72 (1 Tbsp Cookies) | Active Time | Total Time 2 cups granulated sugar
3/4 cup unsalted butter, softened
1/4 cup cream cheese, softened
1 cup International Delight Pumpkin Pie Spice Creamer
1 tablespoon pure vanilla extract
4 egg yolks
3 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon kosher salt
cinnamon (optional garnish)

Preheat oven to 350°F.  Prepare 2 baking sheets by lining them with parchment paper.  Set aside.

In the bowl of stand mixer fitted with the paddle attachment (or an electric mixer on medium speed) cream sugar, cream cheese and butter until well light and fluffy (approximately 3 minutes).

Add creamer, vanilla, and egg yolks; beat on medium speed until you have a smooth consistency. Use a rubber spatula to scrape the bowl and make sure the mixture is fully combined. Add flour, baking powder and salt and mix on low speed until combined.

Using a 1 tablespoon scoop, drop onto prepared baking sheets about 2 inches apart .  Bake for 11-12 minutes until golden brown around the edges. Allow to cool on baking sheet for 2-3 minutes and transfer to a cooling rack to cool completely.

Sprinkle cooled cookies with cinnamon. Serve and enjoy!

DONNA'S NOTES: If you under bake cookies, they will fall flat and spread.

You can substitute International Delight French Vanilla Creamer and 1 teaspoon pumpkin pie spice if the Pumpkin Pie Spice Creamer is out of season.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.

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Cheesy Bacon Corn Chowder with Chicken

SERVES 12  |  ACTIVE TIME 25 Min  |  TOTAL TIME 45 Min

6 slices thick cut bacon (about 1/2 pound)
2 tablespoons STAR Fine Foods Butter Flavored Olive Oil
1 medium onion, diced
3 garlic cloves, minced
1 pound boneless skinless chicken breast, cut into bite size pieces
1/2 cup all-purpose flour
2 teaspoons smoked paprika
1-2 teaspoons kosher salt, divided (to taste)
1 teaspoon fresh ground black pepper
4 cups frozen corn (or about 4 large ears fresh corn, corn removed from the cob)
2 cups diced and peeled red potatoes (about 4 or 5 potatoes)
3 cups chicken stock
2 cups half and half
8 ounces Colby Jack cheese, shredded
8 ounces sharp cheddar cheese, shredded
chopped fresh parsley (optional garnish)

Warm an 6-quart dutch oven over medium-high heat.  Using clean scissors; cut bacon into pot. Cook bacon until lightly crisp, stirring occasionally, about 10 minutes. *If bacon starts to cook too quickly reduce temperature and/or remove from heat.

Meanwhile prep onion, garlic and chicken.

Remove bacon from pan with a slotted spoon and place on upside-down pot lid. Leave 2 tablespoons bacon dripping in pan and drain remaining drippings.

Add olive oil to dutch oven. Place chicken into dutch oven in a single layer. Stir occasionally until chicken is cooked through, about 4-5 minutes. Meanwhile, peel and dice potatoes.

Use a slotted spoon to remove chicken from dutch oven and place onto lid with bacon. Reduce heat to medium. Add onions and garlic to dutch oven. Cook until onions start becoming translucent, about 2 minutes.

Sprinkle flour, paprika, salt and pepper over onions. Stir to coat the onions with the mixture. Reserve 2 tablespoons bacon to garnish. Add broth, half-and-half, corn, potatoes, cooked chicken and remaining bacon. Cover and cook until potatoes are fork tender, about 15 minutes. Add cheeses, stir to combine.

Reduce heat to low. Allow to simmer until ready to serve, stirring occasionally.

Serve in bowls, garnish with bacon and fresh parsley. Enjoy!

DONNA'S NOTES: If you are a beginner cook or if doing your prep work while you cook stresses you out, take 10 minutes before you start cooking to get all of your ingredients prepped and ready. The recipe will go much smoother for you.

The soup will thicken as it cools. Add more liquid as necessary to thin to your desired consistency.

Half and half is a product sold in the dairy case, next to the heavy cream. It consists of equal parts heavy cream and milk. You can substitute all heavy cream or all whole milk for the half and half.  It will make it thicker and richer if you use all cream and thinner and lighter if you use all milk.

Reheats well on the stove top or the microwave. Add milk or broth to thin chowder out as necessary.

If you are preparing this to freeze, follow the recipe without the potatoes and add them in the pot when you reheat. Being sure to cook until the potatoes are fork tender and falling apart.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.

Disclosure: We have an ongoing partnership with Star Fine Foods.

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