71 comments

  1. says:

    November 19, 2014 at 8:16 am

    Your friendsgiving menu sounds so good (and ps I’m totally scared of roasting a whole chicken too). The idea of combining stuffing with dinner rolls is just so smart; I’m pretty sure that you can never have too many carbs on the holidays 😉

    • tworedbowls says:

      November 19, 2014 at 11:09 am

      Right?! Such a genius! And then he suggests making STUFFING out of the stuffing rolls at the end for STUFFINCEPTION. Mind, blown, again. xD (And one day we’ll conquer that roast chicken together!!)

  2. says:

    November 19, 2014 at 8:52 am

    Oh my gosh, these are awesome! Those marshmallows are insane and the stuffing rolls just genius!! I want to be at your Thanksgiving for sure! Also, I am scared of a whole chicken…can’t imagine a turkey!

    • tworedbowls says:

      November 24, 2014 at 7:24 pm

      Right?! I’m glad we have our mothers to tackle the big birds. Ha. Hope your Thanksgiving prep is going well, Tieghan!! (Can’t wait to hear about the turkey deep-fry if you go for it!!!)

    • tworedbowls says:

      November 24, 2014 at 7:26 pm

      Baha LOVE that you spotted it!! Fist bump for the bamboo steamer :):) And I am convinced that we don’t need Thanksgiving to eat Thanksgiving foods — I have a feeling I’ll be making these again in totally off-season months 😉 Thanks so much, Belinda!

  3. says:

    November 19, 2014 at 9:47 am

    Oh my gosh!!!! You made your own marshmallows!! That’s so amazing. I think I have to give this a try. My husband’s family (complete with two teenage sisters) are coming over to Boston this Thanksgiving, so I’m doing a sort of Chinese/American Thanksgiving, with Chinese dishes such as sticky rice, si ji dou, and scallion pancakes, but also traditional dishes such as turkey (durr), sweet potatos, and biscuits. And now I think I’ve found what rolls I will be making. Thanks :).

    • tworedbowls says:

      November 24, 2014 at 7:27 pm

      YUM. Your Thanksgiving sounds like ours!! Chinese-American mash-ups are the way to go :):) Hope you have a fabulous Thanksgiving, Betty!

  4. says:

    November 19, 2014 at 10:35 am

    Seriously, rolls and stuffing in one little bundle is pure genius! I love Thanksgiving because of all the different kind of twists to the traditional menu, it makes it exciting and fun. Love these rolls 🙂

  5. says:

    November 19, 2014 at 11:34 am

    Looks like you had a lovely Friendsgiving. Those rolls! I love your idea of adding chicken glaze to the dough. That’s genius! Can’t even imagine all those complex flavors. You totally passed the lets-be-proper-adults-and-host-a-thanksgiving-party test.

    P.S. My mouth watered reading the dishes that you were being served as a child. I truly hope you’ll post some of those recipes one day.

    P.P.S. So cruel to have your wedding dress fitting during this holiday season. I would be so stressed x)

  6. says:

    November 19, 2014 at 11:56 am

    THOSE. ROLLS. OH MY GOODNESS. Also, I love that you had roast duck for Thanksgiving as a child. We always did the combo — traditional American on one side, kalbi and kimchi on the other. Everyone wins.

    ALSO WEDDING DRESS FITTING!!!!!

    • tworedbowls says:

      November 25, 2014 at 9:44 am

      Thank you so much, Ursula!! 🙂 I think the celery taste is not overpowering or distinguishable (although I like celery, so I don’t know if I could pick it out) … it pretty much just comes out tasting like stuffing! I would say the sage and parsley are stronger than the celery. But you can always just leave it out if you’re not a fan of celery, and I think the flavor would be just fine without it! I hope you enjoy these if you try them!! (and YAY! So glad you like the Hokkaido bread!!!)

  7. says:

    November 19, 2014 at 8:20 pm

    Girrrrlllll! I need to move our little family of 3 next door to you and ummm freeload from you! (?) Those rolls are making me salivate….I seriously wouldn’t mind experiencing a Thanksgiving with a bunch of Chinese dishes. I have yet to find a really good authentic Chinese place in LA. Hope you have a beautiful week, lovely girl! And can’t wait to see what else you have planned for the holidays. 😀

  8. says:

    November 20, 2014 at 12:29 am

    The fact that you’ve even gone and made these just reinforces your awesome status in my book. Favorite things all rolled up in one. Hah! Happy Friendsgiving, Cynthia! If only I could celebrate it at your dinner table!

  9. Meghan Faulkner says:

    November 20, 2014 at 3:57 am

    This is just glorious. I’m honestly speechless. I mean.. thyme marshmallows? (And not to mention gorgeous!)

  10. says:

    November 20, 2014 at 7:14 am

    Wow … these recipes….. just wow. Robert and I hosted Thanksgiving for my family last year (about 15 people) and it was INSANE. Your mini Friendsgiving sounds way more manageable, and also gives the opportunity to make amazing sides like these!!! You’re doing it right, friend. Happy Thanksgiving!!!!! xoxoxo

  11. says:

    November 21, 2014 at 8:54 am

    gosh, cynthia, i love your reminiscence of your thanksgiving table as a child; and i love even more that thanksgiving, and its food, are a lot more about family coming together and eating a delicious meal, rather than making what’s “supposed” to be on the table.

    your thyme marshmallows totally blew my mind, what a fantastic idea! and those stuffing rolls, ohmygosh! every time i scrolled over them in this post my mouth literally watered, too too good!
    hope you’re having a lovely friday, friend! stay warm! xoxo

  12. says:

    November 21, 2014 at 9:49 am

    OMG I SOOOO wanna make those rolls! All of this is beyond gorgeous. Thanksgiving is gonna be something! I guess I can have white flour every once in a while. I mean, I don’t even care this time around. Pinned! <3

  13. Sharon Atcheson says:

    November 25, 2014 at 7:50 am

    Changing my menu as I type! I’m so into these rolls and casserole. I’m in need of any make-ahead tips please!

    • tworedbowls says:

      November 25, 2014 at 9:42 am

      Oh my goodness, yay!!!!!!!! I’m so honored! 🙂 And yes, both of these have steps that can be made-ahead! The rolls in particular have a couple things you can do for make-ahead. You can make them all the way up to Step 9, shape them into knots, then cover and freeze them before they have had a chance to rise. The night before you want to bake them, transfer them to the refrigerator and let thaw overnight. In the morning, let them come to room temperature (when they will do their second rise and proof to about 80%) and bake as normal. You can also just take them right out of the freezer the morning of and let them proof that way, but it’ll take about 3-4 hours for them to thaw then rise.

      Or you could actually bake them to just barely golden in places on top, about 15 minutes, and freeze that way, then thaw overnight in the refrigerator and bake right from the fridge for about 10-15 minutes at 350 degrees in the morning, until nicely golden.

      Finally, if you don’t want to freeze them at all, you can make these up to Step 9 the night before Thanksgiving, shape into knots, and let them rise overnight in the refrigerator, covered but not airtight (I like using Press-and-Seal). They should rise slowly overnight and be ready to bake any time on Thursday.

      The sweet potato casserole is a little less handy than that and will need assembling and broiling the day of, but you can definitely make the marshmallows up to a week before and store at room temperature in an airtight container, and the mash underneath can be made up to two days before and refrigerated, then simply microwaved until hot and adding it to the skillet, or adding it to the skillet cold and baking at 350 for 20-30 minutes, then adding the marshmallows and broiling.

      I just got so excited for Thanksgiving writing all that out!! Crossing my fingers you like the recipes if you try them!! Let me know if anything seemed unclear 🙂 Thank you so much for reading and happy Thanksgiving, Sharon!

  14. says:

    December 1, 2014 at 11:32 am

    I made the Sweet Potatoes for Thanksgiving and they were a big hit. I roasted the sweet potatoes and made the brown butter a day ahead of time. I just reheated the potatoes and gave them a rough mash with the butter before serving. I was intimidated by making marshmallows at first, but it was actually pretty easy. You could probably use store bought marshmallows, if necessary.

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