Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

59 CHRISTMAS COOKBOOK

Marinated Fennel

Citrus Salad

MAKES 6 TO 8 SERVINGS

Winter citrus packs this salad

with bright layers of sweetness

and tartness.

2 tablespoons extra-virgin

olive oil

1 tablespoon sugar

1 teaspoon kosher salt

¼ teaspoon ground black pepper

2 large navel oranges, zested

and segmented

2 large pink grapefruits,

segmented

1 large fennel bulb, cored and

thinly sliced, fronds reserved

2 (5-ounce) containers fresh

spring mix

1. In a medium bowl, whisk
   together oil, sugar, salt, and pepper.
   Stir in orange zest and segments,
   grapefruit segments, and fennel
   slices. Cover and refrigerate for at
   least 30 minutes or up to 2 hours.


2. Strain liquid from mixture into
   a large bowl; add spring mix and
   toss with reserved liquid. Place
   on a serving platter; spoon fennel
   mixture over greens. Garnish with
   reserved fennel fronds, if desired.

Dinner Rolls

MAKES 25 ROLLS

For the perfect leftover lunch, stuff

these rolls with sliced ham and turkey.

2¼ cups warm whole milk

(105° to 110°)

1 tablespoon active dry yeast

½ cup sugar, divided

6 to 6½ cups bread flour, divided

¼ cup unsalted butter, softened

1½ tablespoons kosher salt

1 tablespoon fresh lemon juice

2 large eggs

2 large egg whites, lightly

beaten

¼ cup unsalted butter, melted

1. In the bowl of a stand mixer, whisk
   together warm milk, yeast, and
   2 teaspoons sugar. Let stand until
   mixture is foamy, about 5 minutes.


2. Stir in 3 cups bread flour, softened
   butter, salt, lemon juice, eggs, and
   remaining sugar. Using the paddle
   attachment, beat at medium speed
   until smooth. Gradually beat in
   remaining 3 to 3½ cups bread flour
   until a soft dough forms.


3. Turn out dough onto a heavily
   floured surface, and knead until
   smooth and elastic, 4 to 6 minutes,
   sprinkling surface with additional
   flour as needed. Spray a large bowl
   with cooking spray. Place dough in
   bowl, turning to grease top. Cover
   and let rise in a warm, draft-free
   place (75°) until doubled in size,
   1 to 1½ hours.


4. Line a baking sheet with
   parchment paper, and spray
   with cooking spray.


5. Using a 2-ounce spring-loaded
   scoop, scoop dough, and roll into
   balls. Place on prepared pan so
   dough balls are barely touching.
   Brush tops of rolls with beaten egg
   whites. Cover and let stand in
   a warm, draft-free place (75°)
   until puffed, about 45 minutes


6. Preheat oven to 375°.


7. Bake until golden brown, 20 to
   25 minutes. Brush with melted butter.