Cumberland State Park Dinner Rolls


This is my favorite recipe for light, fluffy holiday dinner rolls for Thanksgiving. The recipe is from a cook who made these rolls daily in the kitchen of the Cumberland State Park restaurant in Tennessee. Our family enjoyed them so much that she shared her recipe with us. This recipe can easily be halved — but I find that having extra dinners rolls on hand for the following day makes great turkey sandwiches and no one complains about leftovers!

Start the dough the day before you plan to serve rolls.


3 cups milk, scalded, and cooled to 115°F (lukewarm)
1 cup sugar
1 tablespoon salt
3 tablespoons yeast
1 cup melted butter
6 eggs, beaten
9 1/2 – 10 cups all-purpose flour, approximately (I use King Arthur Flour)
Melted butter as needed


Heat milk until scalding, then cool to 115°F.

In mixing bowl of stand mixer, combine warm milk, sugar, salt and yeast. Allow to sit for 5 minutes. Add melted butter, eggs, and enough flour to make a batter, about 5 cups. Beat for five minutes. Add flour, one cup at a time and beating for one minute after each addition, until a soft dough forms.

Oil large mixing bowl and turn dough in bowl to coat. Cover with plastic wrap and refrigerate dough overnight, or until ready to shape into rolls.

Shape dough into golf-ball size balls and place on buttered pans or baking sheets. Brush with melted butter. Cover pans loosely with plastic wrap and let rise until nearly doubled in bulk. (Depending how warm your kitchen is, this may take 45 – 60 minutes.)

Preheat oven to 350°F.

Bake at 350°F for 25-30 minutes, or until rolls are a rich golden brown.

Serve warm.

Kalamata Olive Fougasse



2 cups warm water, 100-105 degrees
2 teaspoons active dry yeast
4 cups all purpose flour, (1 lb. 3 oz.)
2 teaspoons sea salt or 1 1/2 teaspoons table salt
2 tablespoons extra virgin olive oil
1/2 cup Kalamata olives pitted, chopped
2 tablespoons fresh sage or rosemary, chopped
1 teaspoon coarse (kosher) salt


Pour warm water into a large bowl. Sprinkle yeast onto warm water and stir until dissolved.

Add flour and 2 teaspoons salt. Stir until mixture forms a shaggy dough. Add chopped Kalamata olives and continue stirring dough until it forms a loose ball. Cover bowl with plastic wrap and let dough rise in the refrigerator overnight.

Preheat oven to 500°F. Take the dough out of the refrigerator and invert onto a lightly oiled cookie sheet. Divide the dough into two pieces. Let dough rest for about 10 minutes.

Take a piece of dough and gently form into a leaf shape (roughly 14x 9 inches), stretching dough with your fingertips. Take a pizza wheel and make two rows of three slits down each side of the leaf. Brush leaves with olive oil and gently pull apart the slits in the dough with oiled fingers, making big holes in the dough.

Sprinkle with chopped sage (or rosemary) and coarse salt. Let rest about 20 minutes on the counter, until the dough comes to room temperature. Place leaves in 500°F oven and reduce heat to 450°F. Bake 15 minutes, or until leaves are golden brown. If you are baking in a traditional two rack oven with six levels, place pans on 2nd and 4th levels and bake leaves for 10 minutes. Rotate pans from top to bottom to ensure even baking, and continue baking until golden brown, about 5 more minutes.

Serve with Belle Farms extra virgin olive oil for dipping.

SOURCE: Anne Baldzikowski, First Place Winner, Fall Baking Contest, MBCFM