Yes, this does describe me... fairly well, actually. But it really describes my sister, Jordan. Boy, does she have a LOVE... a long-term, nostalgic, star-crossed love for Bob Evan's rolls. Problem is, we've gotten a little snobby in our old age and just can't seem to bring ourselves to enjoy those fluffy rolls in that giant red and yellow, half barn, half mountain cottage establishment with the heart healthy senior menu. And as you well know, I've been on a bit of a baking journey at home anyways... well I've done it, jord. I've really done it and we can really enjoy them any. time. we want. without sacrificing environment and without getting 10 day old kid syrup from the edge of the table on our sleeves. (gross)
- 1/6 cup warm water (measure by filling HALF your 1/3 cup)
- 1 & 3/4 teaspoons active-dry yeast
- pinch of granulated sugar
- 1/2 cup buttermilk (i used 1/2 cup almond milk and soured it with 1/2 Tablespoon white vinegar)
- 1/8 cup agave, honey or sugar... but I highly recommend the subtle flavor of agave in these.
- 1/4 cup butter, melted (half stick)
- 1 egg, beaten
- 1/2 teaspoon salt
- 1 & 1/8 cup all-purpose flour
- 1 & 1/8 cup bread flour
Pour the warm water into a small glass and sprinkle the yeast and pinch of sugar on top. Let it sit until foamy, about 5-10 minutes. Combine the buttermilk, agave, melted butter and beaten egg until well blended. Add in the salt and the warm water and yeast mixture. Blend well with your electric mixer. (or better yet, your standing mixer with the dough hook if you have one) Little by little, mix in the flour until your dough is sticky and fairly stringy. At this point, I like to use my hands instead of having to scrape down the beaters every few seconds. Knead the dough really well, form into a ball and place it into a bigger, lightly olive oiled bowl. Cover it with a dish towel or plastic wrap for an hour. Preheat your oven to 375 degrees. Lightly butter a round cake pan and set it aside. Once your dough has been rising for an hour, remove it from the bowl, punch it down and roll it into a big, long rope, long enough to cut 16 inch and a half segments from it. Cut the dough rope into 16 segments and roll each segment into a ball before placing into the cake pan. Squish them all in there side by side and bake for 18-23 minutes. Ours took the full 23 minutes but keep an eye on them. Once they're golden and perfectly rounded on top, they're ready to enjoy. If you'd like, brush over the top of them with 1 beaten egg to give them a shiny finish.
Feels a little strange to be sharing wintery recipes with you at the moment, considering it's just turned spring over here in the southern hemisphere... but I think tomorrow I might have to share that pot pie recipe with you. It was a glorious compilation of leftovers and and a desperate need to use up fresh ingredients before we left the country... which means it wasn't the prettiest of meals, but it was SO delicious... so make those rolls tonight and get ready to use them the next day for pot pie!
happy.....monday? to you... I think it's tuesday here.
Can't wait to try these!!ReplyDelete
But REALLY - always remember that your Toledo eating memories were built around your desire for "macaroni and cheese".... it was your PREFERENCE on most occassions.... LOL!!!
Remembering that - I get extra pleasure out of seeing where you are in your food journey now!!!
We really do have a WEALTH of wonderful dining experiences available here in Toledo!!!
Deb, I was the one obsessed with Mac & Cheese (Jordan), not Sidney! :))) haha! She was obsessed with CHOCOLATE & pita bread with butter. That's all she wanted to eat when she was a kid! She has def. come a long way, baby!!!Delete
NO WAY. Ohhhh my gosh. I can feel my jeans getting tighter already. Score. Time for jeggings. #worthitReplyDelete