After a long week of writing, cooking, baking, directing, practising and dogsindogsout/getthecatoutfrom underneath that stairway, it's just cool to kick back and grill a few lamb chops for dinner. Maybe steam some cauliflower and add a little gouda on top. Open a Christom Syrah.
What's better? Maybe add a good friend and baker to the mix. Enter Joshua.
Bread Baker Par Excellence
And, wow, he gets kneading
And kneading
And kneading...
Really, not so much kneading for this recipe, because it's mostly done in the bread machine. Mixed and risen (1.5 hours) in the machine, taken out and shaped, put in buttered pan, left to rise just a bit (I threw it in a 200 F oven for 3 minutes to push the second rise), covered and left to sit and amuse themselves while they got bigger for about and hour, baked for...oh, 20 minutes+/- at 350F.
Making the tiny buns....
Brushing the butter on the rolls...
Whole Wheat Rolls in the Bread Machine
--adjusted here for making at altitude--*
Adapted from a recipe by Bill Kalbus, Montana Hotelier and Baker
Bill may have developed this from an old Betty Crocker recipe, but I'm unsure about that.
1 c water plus 1-2T at room temp
1/4 c honey
2T butter, soft
2 eggs
--
1 1/4 c whole wheat flour
2 c bread flour (all-purpose white will work, too)
1t salt
2 teaspoons dry yeast (1 pkg), NOT fast-rising--you can use fast rising yeast at sea level, but just not at altitude
1T wheat germ
After the dough has risen and about doubled (over an hour usually), punch down dough and remove it from the machine onto a well-floured counter. Knead a bit to take away the sticky and add a dusting of flour as needed. We needed probably another 3-5T and had to knead about 2 minutes total.
Divide the dough in half and in half again and in thirds so that you have 12 fairly even pieces of dough. Roll each one into a ball, pulling together at bottom like a purse and pinching together. Place seam-side down in a buttered 9x11x2" metal cake pan. Brush with about 2T melted butter.
Rolls after the second rising. |
- Let rise another hour or so (stick it in a warm oven for a couple of minutes if you want to "push" the rise), covered by a heavy towel or a buttered piece of plastic wrap.
Preheat oven to 350 and bake on center rack about 20 minutes until quite brown. Let sit a minute or two (or longer) before eating with honey and butter or as you see fit.
These keep, well-wrapped for a day or so and freeze very well for up to 2 weeks. Lovely to make ahead for Thanksgiving.
*When I make these rolls at sea level, I raise the yeast to 3 teaspoons and eliminate the extra tablespoons of water. The wheat germ is optional, but gives the rolls a bit more depth of flavor and makes them look more brown and quite lovely.
Saturday
Bread
Joshua
Nice combination
Sing a new song,
Alyce
additional photos added november, 2012
No comments:
Post a Comment
I can't wait to hear from you!
When you click on "Comment as," you have a choice of google id, etc. If you don't have a google id or a blog, choose ANONYMOUS. When you type your comment, you can sign your name there. Thanks!