Did you know that on average 35% of each American Thanksgiving Turkey is thrown away? What a waste. This was overall, so it included get togethers of every family, tradition, and size. It seems like holiday feasts are either a small affair with your immediate family and a few guests, or a giant free-for-all with all thirty-one of your cousins.
No matter which category your special meal falls under, it’s highly unlikely that everyone will want gluten-free rolls. And if you chose not to tell everyone they are a tad non-traditional, chances are you’ll have a ton of rolls left over since most recipes are like our Gluten Free Rosemary Potato Roll recipe, which make 24 rolls. We wanted to help you avoid gnawing on stall bread for the following week or being as wasteful with your dough as some are with their turkey.
Below are some great suggestions for reinventing either the bread or the dough so you have a satisfying and spoil-conscience holiday season.
Reuse Already Baked Rolls
If you made more rolls than your broad could eat, or over prepared for guests that couldn’t make it, take heart! That bread can have a wonderful afterlife!
Butterscotch Bread Pudding
Tear up 8-10 rolls and mix together with the following: 4 cups milk, 2 cups brown sugar, 1/2 cup melted butter, 4 eggs, 1 teaspoon vanilla extract, and 1 cup of Nestle butterscotch chips (we know they’re gluten-free!). Pour into a greased 9×13 inch baking dish and bake on 350 degrees F for 1 hour.
Savory Mini French Toast
Slice rolls into thick, small rounds. Dip into a mixture of milk, your favorite fresh herbs, cinnamon and egg. Fry in butter or breakfast meat grease and serve with over easy or medium eggs.
Cube up rolls and throw in the freezer. When you next make stuffing, use the roll bits and enjoy it with your family.
Bread Crumbs or Croutons
Cut up bread, toss in oil and herbs and toast in the oven to make quick croutons. Or grind croutons in a food processor to make fresh breadcrumbs.
This is one of my favorite ways to use leftover bread. Not only is it a great way to use up leftover turkey, rolls, and dips but kids love them!
Tasty Uses for the Other Half of the Dough
If your foresight managed to reserve half the dough before shaping and baking the rolls for your holiday meal, you’re in luck! Below are some suggestions on how to use that dough sooner rather than later.
Break the remaining dough into three or four pieces. Shape them into a large ball, cross hatch the top with a knife and bake a little longer than the recipe instructs. Once they’ve cooled, cut off the top, scoop out the soft middle bread and fill with your favorite autumn soup.
Divide leftover dough into 9 pieces. Roll into sticks and flatten slightly. Let rise about 10 minutes and bake at 375 degrees F for about 12 minutes. Brush with butter and sprinkle with parmesan cheese and garlic powder. Enjoy warm with salad or your favorite pasta dish.
These freeze great!
Divide remaining dough into four pieces, and flatten into rectangles. Spread thinly with your favorite marinara sauce and mozzarella cheese. Loosely roll dough up (similarly to rolling croissants dough). Bake at 375 degrees F for 15-20 minutes or until dough looks done and sauce is bubbly. Let cool, slice and serve warm.
The soft dough will gladly absorb any flavor you cook it in. Most people think chicken and dumplings, a classic American dish. But don’t let your imagination stop there. Consider kneading wilted spinach or shredded carrots into the dough before you plop it into a soup. Or cook the dumplings in diluted spaghetti sauce or vodka pasta sauce. Or put a sweet twist on it and cook it in mashed berries and syrup.
No matter how many people turnout for your holiday feast, at least you can rest assured that the hard work you put into making gluten-free rolls won’t be lost in the shuffle. Let us know how you use leftovers. Or if you try one of our suggestions, tell us how it turned out!