The Calm Thanksgiving Countdown Week Two
✅ Weekly Focus: Yeast Rolls + Prep Ahead
Theme: “Bake now. Save later.”
- Make a batch of frozen yeast rolls this week.
- Add to the shopping list anything you’ll need for them: yeast, flour, butter, milk, maybe eggs.
- Look for sales on items you’ll use this season: fresh cranberries, canned pumpkin, etc.
- Prep ahead: chop and freeze onions/ celery for stuffing; make and freeze broth or stock; pick up herbs/spices that go on sale.
📋 Checklist for This Week
- Buy ingredients for yeast rolls (check current pantry: yeast still good?).
- Make and freeze yeast rolls: portion, label, date.
- Scan weekly grocery flyer/apps: look for cranberries, canned pumpkin, broth, herbs/spices.
- Buy slow-moving pantry items while they’re on sale (flour, sugar, butter).
- Chop & freeze onion/celery for stuffing day.
- (Optional) Dedicate one night this week to baking something simple you’ll freeze for later.
- Update your Thanksgiving prep tote/bin: add any new items purchased this week.
🔍 Deal Snapshot & What to Watch
- Fresh cranberries in the U.S. are retailing in the range of about $2.20 to $6.15 per pound. Selina Wamucii
- Pumpkin (fresh or pie-pumpkins) are selling in some areas for around $0.50-$1.00 per pound (or equivalent) depending on variety. Selina Wamucii+2Great Pumpkin Farm+2
- Real Frugalist Tip: If you spot cranberries or canned pumpkin at the low-end of their typical range now, grab extra to freeze or store.
🎯 Recipe of the Week: Real Frugalist Soft Yeast Rolls for the Freezer
If you’re going to turn on the oven, make it count. These simple yeast rolls bake up soft, golden, and buttery — and they freeze beautifully. Make them now, stash them in the freezer, and Thanksgiving morning will be one less thing to fuss over.
Ingredients
- 1 cup warm milk (about 110°F)
- 2¼ tsp (1 packet) active dry yeast
- ¼ cup sugar
- 1 tsp salt
- 4 tbsp melted butter (plus extra for brushing)
- 3½ to 4 cups all-purpose flour
- 1 egg
Instructions
- Proof the yeast: In a large bowl or stand mixer, combine warm milk, yeast, and sugar. Let it sit 5–10 minutes, until foamy.
- Add wet ingredients: Stir in the egg, melted butter, and salt.
- Add flour: Mix in 3½ cups flour, one cup at a time. Add a little more flour as needed until dough pulls away from the bowl but is still soft.
- Knead: Knead by hand or with a dough hook for about 6–8 minutes until smooth and elastic.
- First rise: Place dough in a greased bowl, cover, and let rise in a warm spot about 1 hour, or until doubled in size.
- Shape the rolls: Punch down dough and divide into 16 equal pieces. Shape into balls and place on a parchment-lined baking sheet or in a greased 9×13 pan.
- Second rise: Cover loosely with plastic wrap and let rise 30–40 minutes, until puffy.
- Bake: Bake at 375°F for 14–17 minutes or until golden brown on top.
- Brush with butter as soon as they come out of the oven.
- Cool completely before freezing.
To Freeze:
- Once cooled, place rolls in a single layer on a baking sheet and freeze until solid.
- Transfer to freezer bags, label, and date.
- To serve, thaw overnight in the fridge or on the counter. Warm in foil at 300°F for 10–15 minutes.
Real Frugalist Tip:
If you’re baking one batch, make two — one for now, one for the freezer. It’s the same mess either way, and future-you will be grateful when the rolls are already done.
