In the meantime, here is a recipe I developed for the Topeka
Capital-Journal’s At Home Living section. It’s based on the Shaker Squash Rolls
I posted in November.
The Picky Eater loves them! I've served them both with
pot roast and Italian dishes, but they would work with just about any meal.
Update on the family: The doctors are doing what they can to
keep my dad comfortable for now. Unfortunately it looks like cancer is going to
win the day, but that doesn't mean we are not trying to enjoy whatever time is
left. Keep the prayer and good thoughts coming.
Also, my sister-in-law and her husband have adopted the four children in the Ukraine.
However, because of the uprising, they are stuck there as they wait for two
more passports for the kids. So please send a prayer or two their way as well.
Herb and Garlic Dinner Rolls
Makes 24 rolls
1 envelope active dry yeast
1/4 cup warm water
1 cup milk
4 tablespoons butter
1/4 cup sugar
1/2 teaspoon salt
2 to 5 cups all-purpose flour
2 eggs
2 teaspoons fresh minced rosemary
2 teaspoons fresh minced thyme
1 teaspoon garlic powder
Olive oil
Melted butter
Pour the warm water (110 degrees) into the warm bowl of a
stand mixer. Stir in the yeast and allow it to sand for 10 minutes until the
yeast softens and begins to bubble.
Into the yeast mixture, mix in 2 cups of flour, plus eggs,
rosemary, thyme, and garlic. Mix on a low speed with the dough hook. Mix in the
warm milk/butter mixture. Add 2 more cups of flour, and then add additional
flour if necessary, 1/2 cup at a time, until the dough pulls away from the
sides of the bowl. Continue to mix for an additional two minutes until dough is
soft and smooth. It will still feel a little sticky.
Place dough into a bowl lightly greased with olive oil,
turning to grease the top. Cover and let rise until doubled in bulk, about 1 to
1 1/2 hours.
Turn dough out onto a lightly floured surface. Roll out the
dough to a 1/2-inch thickness. Cut out the rolls with a 2 1/2-inch biscuit
cutter. Place the rolls into 2 lightly greased 9-inch round cake pans, 12 per
pan, barely touching. Brush the tops of each roll lightly with olive oil. Cover
with a towel and allow to rise until double in size, about 1 hour. Preheat the
oven to 375 degrees.
Bake the rolls for 15 to 20 minutes, or until golden brown.
Brush the tops with melted butter and serve warm.
Wow! Awesome rolls ... so puffy and golden! Prayers for you and yours, too ... so much going on in your family!
ReplyDeleteYes, Susan, it is pretty crazy right now. I hope things calm down soon! What I love most about these rolls is they are cut out with a biscuit cutter. So easy!
ReplyDeleteIf I smell those out in the hall and you hear pounding on your door, it's me... :)
ReplyDeleteSafe homecoming thoughts heading your family's way~~~~~~
These look amazing…so fluffy and light inside!
ReplyDeleteDear Linda,
ReplyDeleteI am happy to hear that you are writing.
I will keep your dad and your family in my prayers.
It is wonderful that your sister-in-law adopted four children. What a beautiful blessing. I will keep them in my prayers to get home safely and happy.
The rolls sound wonderful. I am sure I would go through both pans!
My son and daughter love homemade dinner rolls and these sound wonderful.
Blessings dearest. Catherine xo
Those look marvelous, Linda! Of course, with my allergy, I'd leave out the garlic powder. Bread is my favorite food group!
ReplyDeleteSo sorry about your father. I hope his last days will go well, with moments to treasure in the years ahead.
ReplyDeleteDear Linda, Stopping by to say hello and hope that all is well. Blessings dear. Catherine xo
ReplyDelete