Category Archives: Breads & Rolls

Best Dinner Rolls

Since we’re finally settled in our new home, I’ve had the entertaining bug. I want EVERYONE to come over. I’m sure this is also due to the impending arrival of Lucille Amelia. But sadly I find there is never enough time in one week to host all the friends and family my heart desires. If I had it my way, all obligations would vanish except menu planning, grocery lists, and afternoons in the kitchen.

These dinner rolls were one of many recipes I tried these past few weeks. The other batches of rolls weren’t necessarily bad…they just weren’t necessarily great either. I guess I’m still adjusting to bread-baking in Colorado. The altitude and the lack of humidity makes bread-making a more difficult task than it was in Austin. But I’m happy to say that these rolls are delightful. Light and fluffy, they rose easily and baked up beautifully in my oven. Is there anything as satisfying as taking a peek into your oven and seeing a loaf or a dozen rolls rising and browning like the ideal form should?

These rolls are also special in that my 10-year-old niece, Halley, helped form them on Sunday morning. She’s been staying with Ryan and me this weekend, and we’ve made pancakes, rolls, lemon bars, and calzones. We both love to bake, and I’ve enjoyed every minute with her.

So if you’re hosting a dinner party in the next few weeks and you’re looking for a delicious, fail-proof dinner roll, this is the answer to your quest. Without any doubt, your guests will eye the bread basket as you pass around the entree. They’ll ask themselves, “Is it wrong for me to take three rolls, four?” Because good bread with good butter is one of life’s simplest pleasures. And for me, the baking of good bread might be even better.

Best Dinner Rolls

1 (1/4-ounce) package dry active yeast

1 cup warm water, about 110 degrees F

1/2 cup sugar

1 egg, beaten

2 teaspoons salt

1 cup whole milk, scalded but cooled to warm

4 ounces melted butter (1 stick), plus 2 ounces

6 cups flour, plus more, as needed (substitute 2 cups whole wheat flour for a light wheat roll)

In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4 ounces of butter. Slowly add 6 cups flour, adding more as needed to make an elastic dough. Mix well and knead dough for about 5 minutes (either with dough hook or by hand).

Place dough in buttered or oiled bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.

Lightly oil two standard muffin pans. Punch down dough and form dough into 1-inch balls. Place 3-4 balls in each muffin tin. Fill muffin pans, cover with towel, and allow to rise an additional 1/2 hour.

Preheat oven to 350 degrees Fahrenheit. Brush rolls with remaining melted butter. Bake in preheated oven for 10 to 15 minutes, until golden brown.

Monet

Anecdotes and Apple Cores

Brown Butter Cornbread

I had planned on writing this post as soon as I got home from my OB appointment. Instead, I cleaned my house, mopped the floors, and made a batch of banana pancakes. Anyone who knows me well, understands that this behavior is a nervous response. Once I hit about 8 weeks, I haven’t had any worries in my pregnancy. The baby has been healthy. My blood tests have come back normal. My weight gain has been appropriate.

But today, my OB expressed what I call, “slight concern.” My fundal height (the measurement of my stomach/uterus) was behind schedule. “Nothing significant,” she assured me but not without ordering an ultrasound to make sure Lucy was growing the way she should be. Of course, that ultrasound couldn’t be scheduled until later next week. Not good for a mama who is prone to anxiety and worry. My sweet husband reassured me on the way home. He prayed over us, and we both felt Lucy move at his touch. Often, taller women carry their babies more internally. We have more room for our uterus to expand inside. In all likelihood, we’ll go to our ultrasound next week and see a healthy and growing little girl. But I still needed to clean the house and bake when I got home from the doctor. I still worry that something might not be right: my placenta isn’t giving her enough nutrients, the cord is deficient, etc, etc…

Yet then I remember that by worrying, I do nothing but send stress hormones through my body and Lucy’s body too. I trust that this baby was meant to be a beautiful and healthy part of our family. I hold onto the little kicks she gives me after I eat something sweet like an apple. And I’m thankful we live in a country where medical care is accessible and often exceptional.

I imagine I’ll do a fair share of baking this next week to curb my anxiety. These brown butter cornbread loaves came about last night, after a relaxing day with my older sister. Cornbread is one of my favorite snacks. I like eating it at meals, but I enjoy a piece late at night even more. This recipe produces loaves much more similar to a corn cake than the traditional southern cornbread. It’s sweet and flavorful. Why I never thought of using brown butter before in my favorite cornbread recipe is beyond me. It adds a wonderful nuttiness to each bite.

Brown Butter Cornbread

1/2 cup butter

1 cup buttermilk

2 eggs

1 1/4 cup all-purpose flour

3/4 cup stone-ground cornmeal

2/3 cup granulated sugar

1/2 teaspoons baking soda

1/2 teaspoons salt

In a small skillet, melt butter until it begins to bubble. Swirl butter around pan with a wooden spoon. The butter will begin to “brown” as small flecks form along the bottom of the pan. The butter will take on a nutty smell. Remove from heat as soon as it turns an amber-gold color. Allow to cool for 15-20 minutes before using.

Preheat oven to 375 degrees Fahrenheit. Grease three mini loaf pans or one regular loaf pan (or an 8 inch square pan). Set aside. In a large bowl, whisk together flour, cornmeal, sugar, baking soda, and salt. In a medium bowl, whisk together brown butter (cooled), eggs, and buttermilk. Fold wet ingredients into dry ingredients until just combined. Pour batter into prepared loaf pan(s). Bake in preheated oven for 20 minutes (mini loaf pans) or 35-40 minutes (regular loaf pan). A toothpick inserted into the center of the loaf should come out clean. Allow to cool in pan for 15 minutes before removing from pans. Enjoy while warm!

Monet

Anecdotes and Apple Cores

Very Best Challah

Hard to believe that Lucille Amelia is nearly 14 inches long. That is, until I feel her strong kicks on the right side of my stomach. She’s most active in the mornings and evenings, and she’s especially fond of all things sweet: apples, bananas, and grapefruit. My stomach grows and stretches daily. It’s fascinating to observe what a difference 48 hours can make! Last night, as I stood in front of my full-length mirror, I marveled at the curves and changes in my body. How I had gone from stick-thin Monet to this woman with a round and beautiful pregnant body.

My appetite has also been growing steadily. I discovered a new pregnancy craving last week: honey wheat bagels with thin slices of provolone cheese (toasted, of course). I’ve been eating my bagel and an apple with peanut butter before going to bed (which isn’t a small meal in the least) but for the past three nights, I’ve wanted to eat not one, but two of those honey wheat bagels with cheese! I just can’t seem to get enough food!

I’ve only gained about 9 pounds during my pregnancy (which seems shocking considering how large my stomach has grown) so I’m listening to my body and eating two bagels whenever I feel the urge.

And recipes like this challah bread have also been whetting my appetite. On Monday, I made a big batch of homemade chicken soup, which was perfect for the cold weather we’ve been having in Colorado this week. Two loaves of challah bread rounded out our meal.

I’ve experimented with several different challah bread recipes over the past few years, but I can wholeheartedly admit that this one is my favorite. Many challah bread recipes call for egg yolks, instead of the whole egg, which is not only more time-consuming, but wasteful too. This recipe calls for four whole eggs (Praise the Lord), a 1/4 cup of honey, and a generous sprinkle of poppyseeds. Even better, the dough rises beautifully and is pleasant and cooperative during braiding.

But we all know the real test comes at first bite. This dough is light and airy, slightly sweet and full of flavor. Ryan enjoyed this challah bread for dinner…and for breakfast the next morning. Neither one of us could get enough. This recipe would be perfect for a dinner party or to serve during Easter weekend. It presents beautifully and tastes even better. So make what I’m calling the “best challah bread” and invite a few friends over to tear into its golden ring.

Very Best Challah

Yields: two loaves

1 1/2 cups warm water

2 tablespoons active dry yeast

1/4 cup plus 2 teaspoons sugar

6 cups all-purpose flour

2 teaspoons salt

1/4 cup honey

2/3 cup canola oil

4 large eggs

Egg wash:

One egg yolk

One tablespoon water

One tablespoon honey

In a small bowl, combine 1 cup water, yeast, and 2 teaspoons sugar. Allow to sit until yeast begins to foam, about five minutes. Meanwhile, in the bowl of your stand mixer (or other large metal bowl) stir together flour, remaining sugar, and salt. Set aside.

In a medium bowl, whisk eggs with honey, oil, and remaining 1/2 cup warm water. Add both egg mixture and yeast mixture to flour. Using the dough hook on your stand mixer, knead for 7-10 minutes (alternately, knead by hand). Your dough should become smooth and elastic. Do not be alarmed if it sticks slightly to the bottom of the bowl.

Remove dough from bowl, kneading in additional flour if too wet, and place in a lightly oiled container (allow enough room for dough to double in size). Cover container with plastic wrap and allow to rise for 2 hours.

Divide two into two balls. Working on one loaf at a time, divide dough into three parts. Roll each part into a long, 16-20 inch rope. Join the three ropes together at the top and braid together dough. If desired, you can form a wreath with your braid, or you can simply bake as is. Place wreath or braid on a parchment lined baking sheet. Repeat the same process with the second ball of dough.

Allow your dough to rise for 20-30 minutes while you preheat your oven to 350 degrees Fahrenheit. Before baking, brush both loaves with egg wash. Bake for 30-35 minutes or until loaves are a deep and rich golden color. Allow to cool slightly before serving.

Monet

Anecdotes and Apple Cores

Breastmilk and Buttermilk Wheat Rolls

Ryan and I attended a breastfeeding class yesterday. As Ryan put it, “magical.”

I think he might have been joking…but then again, we both agreed the class had been eye-opening and encouraging. And there was something special, something magical even, about sitting in a room with six other pregnant women, our bellies in varying stages of distention. We had our partners at our side, our hands on our stomachs, as we talked about what it meant to give our growing babies nurturence once they left our wombs.

And isn’t it amazing how we, women, go from such competent care-takers (baby inside belly) to flustered and awkward new mamas (baby outside belly)?

I, for one, am so thankful for all the resources available to new moms. The classes, the conversations, the online forums, and the wisdom handed down from one mother to one daughter, generation after generation.

Ryan and I learned that when Lucy finally arrives, she’ll want one thing above any other: food. And because babies are amazing creatures, she’ll be able to find her way to my breast, latch on, and grow into the child she’s meant to be. How incredible.

But as I think about our daughter and how simple yet beautiful that exchange will be, I’m also struck by how complicated life gets once you leave your mother’s breast. How easy it is to hurt those you love. How quickly life can turn from safe to scary. We go from babies who need just three simple things (food, comfort, and warmth) to adults who, no matter how hard we try, are never truly satisfied.

I have to admit that I foolishly thought having a baby would ease the pain and dissatisfaction in my own heart. And in some ways, the miracle of Lucy’s existence has healed me. But this baby can’t bring back my sister, or remove the pain of losing two family members to suicide. She can’t undo all the ills I’ve done or all the wounds I’ve received at the hands of others.

And so I’m finding, just like a newborn baby, that there is only one person, one being, who can touch the deepest and most primal needs of my soul. In the quiet moments, in the dark moments, I’ve found the still, soft voice of Someone Beyond (yet always nearby). And like a baby with its mother, I let myself receive all that is being so generously given. Without question. Without explanation.

(And yes, these rolls are as good as they look. No breast milk required)

Buttermilk Wheat Rolls

Yields: 24 rolls

1/2 cup lukewarm water
2 cups warm buttermilk ( 100 – 110°F)
3 tablespoons butter
2 tablespoons sugar
1 tablespoon salt
2 1/2 tablespoons yeast, instant preferred
5 cups all-purpose flour
1-2 cups whole wheat flour

Combine the water, buttermilk, butter, sugar, salt and yeast in a large bowl, or the bowl of your stand mixer. Stir well and let sit for 6 to 8 minutes, or until you see the yeast begin to foam.

Add 5 cups of all-purpose flour and mix by hand or with the paddle attachment until the dough forms a rough, shaggy mass. The dough will not form a ball at this point, but will be just shy of coming together.

Add whole wheat flour, 1/2 cup at a time and blend with the dough hook until a smooth ball begins to form. Knead by hand for about 10 minutes, or by machine for 4 to 5 minutes until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch.

Lightly spray your work bowl with cooking spray and place the dough in the bowl. Spritz the top of the dough with spray as well and cover lightly with plastic wrap or a shower cap. Let rise for 20 minutes at room temperature or until the dough is full and puffy.

Gently deflate the dough and pat out to a rough rectangle about 8 inches by 12 inches. Cut the dough into 4 long strips, then cut each strip into 6 portions for a total of 24 dough balls. Shape each dough ball into three smaller balls. Place three balls in a well-greased muffin tin (you will need two muffin pans for a total of 24 rolls).

Cover loosely with plastic wrap and allow to rise until rounded and puffy. Meanwhile, preheat your oven to 350 degrees Fahrenheit. Bake rolls in preheated oven for 20 minutes, or until just golden brown. Rolls can be brushed with melted butter while cooling.

Monet

Anecdotes and Apple Cores

Blueberry “Cinnamon” Rolls

There are days when I just can’t stop myself. A dozen muffins. A batch of cinnamon rolls. A pot of black bean soup. I woke up yesterday with the firm belief that my kitchen could solve most, if not all, of my ills. Several hours later, after bowls had been washed at least two or three times and my counter was covered with cooling racks, I sat down to write this post. And sure enough, I felt far better than I had first thing that morning.

Ryan and I are still adjusting to Colorado’s weather, and it has been too cold for my liking the past few weeks. Granted, most of my winter clothes no longer fit (thanks Lucy!) so bundling up has been a challenge. In Austin, Ryan and I would walk constantly. We’d walk to the store, we’d walk to dinner, we’d walk when we woke up, and we’d walk before we went to bed. I’m beginning to realize how much I miss Austin’s more temperate weather!

But…thankfully the colder weather does encourage my other coping mechanism–baking. Because there’s nothing like looking out of your kitchen window to see birds float down just as gracefully as the snow falling. Couple that sight with the smell of your first batch of cookies in the oven and you’re pretty close to heaven.

At our last hypnobirthing class we talked about what our babies experience in the womb. I was reminded how important it is to handle stress in positive ways. When I get upset or angry, my baby receives some of those stress hormones through my placenta. Likewise, when I do something I love (walking, baking, talking to Ryan or my mom) Lucy receives the same feel-good endorphins that I do. So today, as I processed change and uncertainty, I wielded a wooden spoon. When my mind grew cluttered with all the things still left undone, I remembered that this was the time for Lucy and me to unwind and take care of ourselves.

What came from my relaxation therapy today? These beautiful and moist blueberry “cinnamon” rolls. I took my favorite breakfast pastry dough and added a generous helping of frozen blueberries. Instead of the typical brown-sugar/cinnamon combo, I brushed melted butter, lemon juice, and granulated sugar over my rectangle of dough. Carefully, I rolled it into a long log which was then cut into twelve equal pieces. The smells that wafted from my oven were like the best of both worlds. The warmth of winter coupled with the freshness of summer.

Blueberry “Cinnamon” Rolls

2 (.25 ounce) packages active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
1 1/2 cups buttermilk
1/2 cup vegetable oil
4 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
2/3 cup frozen blueberries
1/2 cup butter, melted
Juice from one lemon
1/2 cup granulated sugar

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch.

In the bowl of your stand mixer, combine buttermilk, and yeast mixture; mix well. In a smaller bowl, whisk together the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Add in frozen blueberries. Knead dough with dough hook for 5-8minutes. Alternately, turn dough out onto a lightly floured surface and knead. Cover and let rest for 15 minutes. In a small bowl, stir together the butter and lemon juice.

On a well-floured surface, roll dough out into a large rectangle. Spread the lemon butter mixture over the dough and sprinkle generously with granulated sugar. Roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10×15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400 degrees Fahrenheit.

Bake in preheated oven for 20 to 25 minutes, until golden brown. Meanwhile, make glaze. Whisk together 1 cup powdered sugar with 4-6 teaspoons of lemon juice. Once rolls are finished baking, pour glaze over top. Let stand for 2 to 3 minutes before serving.