What%u2019s up with dinner rolls? Do people eat them all year round, like on a Tuesday in the middle of March or maybe a nice blue sky sunny day in July? Is that a weird question? But seriously, think about it. Dinner rolls, at least in my world of people, are pretty much only eaten in and around Thanksgiving and Christmas. Huh. Kind of strange seeing that dinner rolls are bread which everyone eats all the time and are basically made specifically for dinner (although can and should be eaten for breakfast and lunch as well) which most people eat. Every. Single. Day. Well, whatever the reason, it%u2019s weird. So yes, I am making these here dinner rolls now at the traditional holiday time but I think as of now, I am going to start making them all the time. It%u2019s going to be my new thing. Fourth of July dinner rolls. Yup.
And so yes, we need dinner rolls right now for the holiday food feasts and these dinner rolls are the perfect accompaniment to any and all dinners. They are nice and fluffy and all dinner roll like, just as any good roll should be, but also slightly more nutty and soft and healthy because oats and wheat flour and homemade which is always the best.
And if you are like, hell yes I am a dinner roll person and hell no I am sticking to store bought cause that is that and how it%u2019s done, well hey, no judgment here. I made these for my people for our family Thanksgiving, (which is happening today at my house. There are going be so many people) and I know that everyone will love and be happy to eat them, but I too also bought some of those super white, take and bake ones that I know if I don%u2019t have on the table next to these gorgeous and amazing rolls, that I will probably get punched in the face. So we will have both. And then at dinner I can bask in the glory of all the comments about how much better my rolls are then the store bought ones. (Secretly why I am having both. Fishing for compliments. HAHA!)
Now to those soft and fluffy dinner rolls!
The stuff. Old fashion oats, all purpose and white whole wheat flour, yeast, oil, water (hot and room temperature), maple syrup, and salt.
First, take the boiling water and pour it over the oats. Mix them and let them soak and cool for 10 or so minutes.
While oats are soaking, add the room temp water to a big bowl with the yeast. Once the oats are soft and cooled off a bit, add them to the yeast mixture along with the oil, and maple. Mix together. The add the flours and mix until combined.
Dump dough onto a floured surface and knead for about 3-5 minutes, adding a little more four as needed to keep from being to sticky, but don%u2019t over flour. The dough is and should be a little tacky.
Soft and supple. Kneaded and ready.
Place the dough back into the bowl and cover with a damp towel. Leave alone and let rise for about an hour or until it doubles in size.
Once the dough doubles, dump out onto a lightly floured surface and cut into 12-16 equal sized pieces .
Roll each roll into a roll shape and place them in a lightly greased baking dish. Cover for another 15-20 minutes to let rest and rise a little more.
Rolls risen again, just a little plumper. And now right before you place them in the oven, brush tops with a maple/water mixture and sprinkle with a few oats. To look pretty. And into the oven they go, 30ish minutes, until nice and golden brown.
Baked to golden dinner roll perfection.
And there you have it. Soft and fluffy dinner rolls. Warm out of the oven, looking and smelling like all the good things that you want and need.
And can, and should, be made now and all year round.
-C
makes 12-16 rolls
1 1/2 cups old fashion oats
2 cups all purpose flour plus more for kneading
1 1/2 cups white whole wheat flour
2 cups boiling water
1 cup room tempature water plus 2 tablespoons for brushing tops
2 teaspoons salt
2 tablespoons maple or honey
2 teaspoons yeast
1/4 cup neutral oil
In a bowl, mix oats with boil water and let sit and soak for about 10 minutes. In the meantime, in a large bowl, mix the room temp water with the yeast and 1 tablespoon of maple and mix. Once oats have soaked and cooled to a point that they are not super hot, but still just warm, mix them in with the yeast mixture. Add the salt and oil and mix then and both the white and white wheat flour. Mix until combined. The dough is going to be sticky, but that how is should be. Dump the dough onto a lightly floured surface and knead for 3-5 minutes, adding a little flour as needed to keep from sticking too much, until dough is nice and uniformed in texture. Place dough back into big bowl (after you clean it out and lily oil it) and cover with a damp towel. Place somewhere warm for about an hour until it doubles in size.
Once dough has doubled, dump out onto a lightly floured surface and with a knife of dough cutter, cut into 12- 16 equal sized pieces. Roll each piece into a ball, pinching any ends together and place them into a 9×13 inch baking pan. Once all pieces are in, over and let rest for another 15 minutes.
While dough is resting again, preheat oven to 350.
After the dough has rested, and right before you place them in the oven, mix 1tablespoon of maple with about 2 tablespoons warm water and brush the tops of the rolls. Sprinkle with a handful of oats and then place them into the oven to bake. 30-35 minutes, until they are a nice golden brown.
Once baked remove from oven and let cool to a reasonable temperature and serve.
These can certainly be made a few days ahead of time of eating. Just remove baked rolls from pan and let cool completely then place the into an airtight bag. To reheat, just place on a baking sheet and stick in a hot oven until warm.
This weekend was pretty fantastic. I got a lot of little things done around the house that needed to be done and spent half of that time hanging out in my pjs. (Pjs can be working loathes too) And all the while I was doing stuff, I was making these rolls. (I am nothing if not a great multi-tasker) That’s my favorite kind of weekend.. Baking, while doing house chores. and maybe watching tv or listening to music. (or NPR.. but saying that makes me sound so old).%u00a0I am like a little old house wife (I am close) and it makes me feel like I have achieved greatness!
And baking bread is the best. I love making bread. I %u00a0love the act of mixing and kneading the dough. The waiting and anticipation of the dough rising.The smells of good bread baking. It’s a very cathartic experience, and it also results in some very tasty bread that,%u00a0in my house, get’s eaten at an alarming speed (fresh bread doesn’t last long with the mr) But don’t let all that time waiting around scare you away from making bread, cause when you take out the time spent letting dough rise, bread really takes about 8 minutes to make. And people who make fresh bread are always the coolest people.%u00a0
So these rolls. These rolls are soft and fluffy and tender,, slight sweet, slightly spicy, and all over freaking fantastic.%u00a0I mean, it’s parsnip and pepper so what can go wrong with that?. The mr ate a good few pretty much as soon as I pulled them out of the oven(again..fresh bread doesn’t last long)%u00a0and when I brought the rest over to my sisters house, those were devoured as well. Even the littles were super into them. %u00a0And I now that it’s a few weeks away but%u2026. Thanksgiving is only a few weeks away!!! It’s creepy up oh so fast (as usual) and I am not going to let it get the best of me this year. And now that I got my roll game down for the big day (or 3.. there are 3 Thanksgivings that we are attending), I can move onto more pressing things.. like al the pies.(I’ll be sharing some pies with you soon)
The stuff. %u00a0We gots some flour, salt, cracked pepper and a really big parsnip. Also have water, yeast, sugar and some melting earth balance .%u00a0
To start, chop up the parsnip into small chunks and stick them into a pot with enough water to fully semerge the chunks. Place on stove and bring to a boil then turn heat to medium high and let the parsnips cook.
Once the parsnip are fork tender, strain the water (reserving 3/4 cup of that water)%u00a0and puree the parsnip until smooth.
Take %u00a0that parsnip water and (once cooled a bit) place in bowl with the sugar and the yeast and mix it all around. Let sit for a few minutes until the yeast is visibly active.
Now dump the parsnip puree and melted butter into with the yeast and mix it all up
Salt, pepper, and flour mixed into a bowl
The yeast and parsnip mixture goes into the flour.%u00a0
And mix until it looks kind like this. When it’s no longer mixable with the spoon, dump dough out onto lightly floured surface and knead, adding a little bit of flout to the work surface when needed to prevent it from sticking..
And keep kneading unitl dough is all nice and smooth and pretty.
Dough then goes into a lightly oiled bowl %u00a0and is covered with a towl and let to sit for about an hour until the dough doubles in size.%u00a0
When the dough has doubled, dump onto the counter and cut into 12 equalish sized balls. (my balls were not equal)
The balls then go into a %u00a0large, lightly oiled pan. Let those sit for some more time,covered with a towel,%u00a0unit the dough %u00a0doubles again and the balls are all touching each other. They are ready to bake.. but right before you place them in the oven, brush the tops with a little melted earth balance.
And into the oven they go!!!
And when the rolls are all golden brown and smelling so nice,%u00a0remove from oven. Brush tops with some more melted earth balance and sprinkle with salt and more pepper.
Serve up to people you like
Have a n awesome day!
-C
Makes 12-16 rolls (depending on the size you make them)
3 3-1/2 cups all purpose flour
2 big parsnips (need 3/4 cups mashed parsnip)
3/4 cups parsnip water (the water you boil the parsnips in)
2 teaspoons yeast
2 teaspoons cane sugar
2 teaspoon salt
1 tablespoon cracked pepper (more if you like pepper)
4 tablespoons melted earth balance or butter (2 for the dough- 2 to melt on top)
To start, chop parnsips into chunks and place into a pot full of water. Bring to boil and cook until the parsnips are fork tender. Remove parsnips from water and measure out 3/4 cups of the water and set aside Take cooked parnsips and stick in a blender and puree until smooth. Measure out 3/4 cups of the puree.(any left eat as a snack)
Let both the puree and water cool enough that %u00a0you can stick a finger in it and its not to hot (or a thermometer that says its below 110.. your call).
Once cooled, stick the water, sugar, and yeast into a bowl, mix around, and let yeast activate. When yeast is foamy and clearly noted that it is not dead, dump in the parsnip mash, 2 tablespoons melted earth balance,and mix together. And then for the flour. Mix in the salt and pepper to the flour mix in the parsnip yeast mixture until a dough forms. The dough should be a little sticky, but still workable. If the dough seems to wet, add in another 1/4 cup flour at a time, just till it is bot overly sticky.%u00a0
Dump dough onto a floured surface and knead for about 5 minutes, or until the dough starts to look glossy and ihas an elastic quality to it.%u00a0
Stick dough into a greased bowl, over with a towel, and place in a warm place for about an hour, or until the dough has doubled in size. Once doubles, dump dough out onto counter and using a dough cutter or serrated knife, cut the dough into 12 -16 equal pieces Take each piece and roll into a ball and place into a greased 9×12 baking pan. Once all balls are in, cover with towel and let the dough rise %u00a0until the balls are doubled in size and are toughing each other,for another 30 minutes or so. Preheat the oven to 350. Once the rolls are double again, right before you stick them into the oven, brush tops with melted earth balance
Place rolls into preheated oven and baked for about 25 minutes or until the tops are golden brown.%u00a0
Remove and right away, brush on any remaining earth balance to the tops and sprinkle with salt and pepper.
Serve right away!%u00a0
Best eaten the day the are made.. but will last a few days in an air tight container.%u00a0
HORRAY, its Saturday!!! I don’t care that I have a bunch of laundry and house work to do, bills to pay, a mangy dog to groom%u2026 I get to do it all at home with the music blasting,(maybe some %u00a0holiday tunes) a lot of coffee, in my comfy sweats and the oven on. Weekends are always a mixed bag of crazy for me but I can usually count on being at home for a chunk of the morning or afternoons and that’s when I jump at the chance to make me some yeasted bread. Give me a couple of hours, my list of chores and watch me go.. I can mix and knead,, set aside to rise and hit up cleaning that toilet. Go back and knead, divided and rise again, then go fold all the laundry. Stick the bread in the oven and watch out, I am mopping the floors. I am nothing if not a fantastic multitasked, much like these rolls. You can serve them as a side for dinner , use them as a sandwich roll, or eat them as the star with a dab of butter and a drizzle of honey. The possibilities are endless. This particular recipe is fantastic for may reasons%u2026. %u00a0Its pretty simple, not to many ingredients and is made with whole wheat flour. If you don’t want 16 rolls, you can make the dough, bake half and freeze %u00a0the rest. You could even bake into loaves of bread instead.Yeah, sounds good right? %u00a0Go ahead, you know you want to. Just do it!I always gather the ingredients.. I have learned over the years that if I have all my stuff out and measured in front of me, I will almost never forget something and that I make less of a mess. It also helps that I find it pretty. So, flours and salt are whisked together. The yeast and honey in a bowl waiting to be proofed. The butter in need of more melting and an egg.. Pretty.%u00a0Honey and yeast mixed with a cup of warm water. %u00a0BE CAREFUL with the temperature of the water.. If its to hot, the yeast will kill the yeast and you will have to start over again, but I trust you won’t do that.Now that the yeast is active, mix in melted butter and egg. (Make sure the butter is not hot, warm is ok) %u00a0Add wet ingredients to the dry and mix.
%u00a0 %u00a0
I have a super awesome dough mixer , it helps to mix and not completely stick like it does to a wooden spoon. Dont have one? Use a wooden spoon, it works the same with a little more stickiness..You have a stand mixer? Well fancy you. No I am not jealous,(maybe a little). I like using my hands when making bread, but you? Go ahead, use your mixer, its cool with me. So mix you dough, you want the dough %u00a0wet and %u00a0sticky but still able to roll into a ball. If you need to, add a pinch more of flour, just enough to help form a ball. %u00a0When ball is formed, drizzle oil and rub all over and place in bowl with a damp towel. Let sit somplace warm to rise for about an 45 minutes or unit dough has %u00a0doubled in size. A good warm spot..Try the top of the fridge, thats my rising spot.
Once it has doubled, roll out onto a nicely floured surface and..my favorite part, %u00a0punch it down and knead for a few minutes%u2026. This dough doesn’t need a lot of kneading, just enough to reform ball and get some air out. Now divide and place into well buttered%u00a0pans. I used two 9 inch cake pans, but a 13 X 9 pan or baking dish would work or loaf pans if you want loaves. Just make sure to really %u00a0butter the pans.
%u00a0 %u00a0 %u00a0 %u00a0 %u00a0 %u00a0 %u00a0 %u00a0%u00a0 %u00a0 %u00a0 %u00a0 %u00a0 %u00a0 %u00a0 %u00a0 %u00a0 %u00a0 %u00a0 %u00a0 %u00a0 %u00a0 %u00a0 %u00a0 %u00a0 %u00a0 %u00a0 %u00a0 %u00a0 %u00a0 Little ball of dough turned into big balls of dough. (Yeast is so cool!).Into the oven they go. %u00a0Right before I baked them I gave the tops a little milk wash, just for color. Do it if you want, you could even do an egg wash, but it’s really not necessary.%u00a0Oh boy%u2026 Fresh from the oven%u2026Take a bit of butter and melt over the top%u2026.So lovely! Who wouldn’t want to just tear these beauties apart?
Now eat.. Eat with jam, eat with cheese, eat with peanut butter or with a bit of honey. Or, eat as is%u2026..Just eat it and enjoy you labor of love and the satisfaction that you just made those delicious%u00a0rolls that you are eating.
Honey Wheat Pull-apart Rolls.
Ingredients
1 cup all-purpose flour
1 3/4 white whole wheat flour
2 tablespoons honey
4 tablespoons melted butter
teaspoon salt
2 1/4 teaspoon yeast
1 egg
1 cup warm water
2 tablespoons butter(to rub over baked rolls)
Makes 16 %u00a0good-sized rolls
In a large bowl whisk together both flours and salt.
In a smaller bowl add warm water, yeast and honey. Stir and %u00a0let sit for %u00a05 – 10 minutes or until the yeast has grown and is foamy. Meanwhile, melt butter and let sit for 5 minutes. When the yeast has proofed, whisk together with butter and egg. Add to dry ingredients.
With a dough spoon , wooden spoon, stand mixer %u00a0or your fist, mix (or knead) until the dough comes together and begins to form into a ball. You want the dough to be wet and sticky but add a pinch or two of flour if its to wet and not forming a ball.
Coat dough with a little oil and place back into large bowl. Cover with a towel and place in a warm place(The top of the fridge is great) Let rise for 45 minutes or until the dough has doubled in size.
When dough has doubled, dump dough onto a well floured surface, flour up you hand and punch down the dough and knead for a few minutes. Divided dough %u00a016 even balls. %u00a0Now is a good time to preheat oven to 400 degrees.
Place in greased pans ( 8 in each) and cove with plastic and let rise for another 20-30 minutes or until dough has doubled and filling out the pans. %u00a0When the second rise is done, place in oven and bake for 25 minutes or until a nice light brown. If you want a darker crust, right before baking, lightly brush the tops of rolls with butter. As soon as the rolls are removed from the oven take the remaining 2 tablespoons of butter( one tablespoon for each pan) and melt over top of %u00a0rolls
Note..If you want to freeze any rolls, place in a pan after fist rise and stick in freezer until frozen Transfer to a airtight bag. When you want to use, simply pop out of freezer and let sit for about and hour. Bake as directed above.
I think that I am going to make this a thing, every week do a post of a few things that make me happy. .Maybe it will make you happy too. The first Winter farm share pick up!!!!! I cannot say enough about how amazing my farm is..They are fantastic people with fantastic produce and simply just make the world a better place for me to live!
%u00a0Oh Washer%u2026…He looks so old%u2026He is so old
I get home late Thanksgiving night, tired, ready for bed, but in need of a shower. I open the shower curtain and almost jumped out of my skin, then started to laugh.(maybe you had to be there) I forgot that I left the ceramic whale in the shower to wash. What, you don’t have a ceramic whale? Well that’s weird.
I made this%u00a0paper wreath(I know, Its pretty fantastic). I am doing a holiday craft day with some littles soon and wanted something fairly easy and practical. We all need a wreath on our walls or door,. I’m doing a post for it%u2026you will love it and make hundreds. Your house will be filled with paper wreaths.
A gorgeous slice of cabbage. It looks like a willow tree.
%u00a0Hiking with my lover and the pup. We do a lot of winter hikes Washer is actually a snow fish. He swims through the snow like its his purpose in life.
I made these %u00a0dinner rolls for Thanksgiving. I love to make bread, its%u00a0a very hands on baking experience. I love kneading dough, watching it rise, punching it down and so on. And bonus, these came out sooooo good. .Everyone at dinner said that they were the best rolls ever%u2026 (I need to plug my skills in somewhere,) I’ll share the recipe soon.
Nick and I got this pot in our very first apartment 12 years ago%u2026Its a piece of crap but makes the best air popped popcorn. A few weeks ago, the handle finally melted off and I was sad. Nick being Nick, welded a new piece of metal and attached a driftwood handle. It’s pretty awesome and Nick is too.
And finally being all holidays and thanks., I am happy I got to see all my friends and family the week. I might be tired, I might be slightly annoyed, but I am always grateful for the people in my life.
HAPPY HAPPY %u00a0HAPPY!!!
I had a few recipes %u00a0that I was going to make with the last batch of pumpkin puree I made. I ended up eating just about all of it with no frills, just a dash cinnamon a spoon and maybe a finger or two. .But I did have enough to make the mr. a small batch of these pumpkin rolls. A small victory in sharing!
Nothing fancy, just a little pizza dough, a bit of %u00a0pumpkin puree, pumpkin pie spice, and some brown sugar.
Roll out dough%u2026 It is pizza dough so it will spring back a bit. %u00a0Mix the pumpkin and spice together with the brown sugar then smear over dough, leaving a bit of a bare boarder.. For real, you could stop here and just make a sweet pumpkin spice %u00a0pizza which would be oh so delightful. %u00a0For the rolls, starting at the top. roll dough down towards you. Dont roll to tight or all the pumpkin will squeeze out.
Now that you have a nice log.. cut it into equalish sized pieces and place on a piece or parchment paper. I would definitely use parchment because these will get gooey underneath,. You can space them out, but I like to bunch them together. Its prettier that way.
Once in the oven, whip up the glaze.
A %u00a0squeeze of orange, a pitch of orange zest and some powdered sugar should do it. If you want to make a plain glaze, go ahead. Just use milk and add a bit of vanilla.
Once you pull the rolls from the oven, let them cool for a few minutes but you want them to be warm when you drizzle glaze all over them..
TADA!
Pumpkin Spice Rolls with Orange Glaze
Ingredients
6 0z Pizza dough or half a store bough pizza dough
1/2 cup Pumpkin Puree
3 tablespoons Brown Sugar
teaspoon Pumpkin Pie Spice
1 Orange.. 1/2 teaspoon zest and the juice
1/4 cup Powdered Sugar
Preheat oven to 375
Roll out dough. Mix pumpkin, spice, and brown sugar together and evenly spread on dough. Roll dough towards you into a log. Cut into even sized pieces and place on a parchment lined cookie sheet. Bake for about 20 minutes.
While the rolls are baking, sift powderd sugar into a bowl and mix in orange zest. Mix in a few squeezes of orange juice until you have the consistencey that you want.
When rolls are slightly browned on top, remove from oven and let sit for %u00a0a few minute. Drizzle with the glaze while still warm.
THE LOVELY CRAZY
November 29, 2019 by maximios • Blog
What%u2019s up with dinner rolls? Do people eat them all year round, like on a Tuesday in the middle of March or maybe a nice blue sky sunny day in July? Is that a weird question? But seriously, think about it. Dinner rolls, at least in my world of people, are pretty much only eaten in and around Thanksgiving and Christmas. Huh. Kind of strange seeing that dinner rolls are bread which everyone eats all the time and are basically made specifically for dinner (although can and should be eaten for breakfast and lunch as well) which most people eat. Every. Single. Day. Well, whatever the reason, it%u2019s weird. So yes, I am making these here dinner rolls now at the traditional holiday time but I think as of now, I am going to start making them all the time. It%u2019s going to be my new thing. Fourth of July dinner rolls. Yup.
And so yes, we need dinner rolls right now for the holiday food feasts and these dinner rolls are the perfect accompaniment to any and all dinners. They are nice and fluffy and all dinner roll like, just as any good roll should be, but also slightly more nutty and soft and healthy because oats and wheat flour and homemade which is always the best.
And if you are like, hell yes I am a dinner roll person and hell no I am sticking to store bought cause that is that and how it%u2019s done, well hey, no judgment here. I made these for my people for our family Thanksgiving, (which is happening today at my house. There are going be so many people) and I know that everyone will love and be happy to eat them, but I too also bought some of those super white, take and bake ones that I know if I don%u2019t have on the table next to these gorgeous and amazing rolls, that I will probably get punched in the face. So we will have both. And then at dinner I can bask in the glory of all the comments about how much better my rolls are then the store bought ones. (Secretly why I am having both. Fishing for compliments. HAHA!)
Now to those soft and fluffy dinner rolls!
The stuff. Old fashion oats, all purpose and white whole wheat flour, yeast, oil, water (hot and room temperature), maple syrup, and salt.
First, take the boiling water and pour it over the oats. Mix them and let them soak and cool for 10 or so minutes.
While oats are soaking, add the room temp water to a big bowl with the yeast. Once the oats are soft and cooled off a bit, add them to the yeast mixture along with the oil, and maple. Mix together. The add the flours and mix until combined.
Dump dough onto a floured surface and knead for about 3-5 minutes, adding a little more four as needed to keep from being to sticky, but don%u2019t over flour. The dough is and should be a little tacky.
Soft and supple. Kneaded and ready.
Place the dough back into the bowl and cover with a damp towel. Leave alone and let rise for about an hour or until it doubles in size.
Once the dough doubles, dump out onto a lightly floured surface and cut into 12-16 equal sized pieces .
Roll each roll into a roll shape and place them in a lightly greased baking dish. Cover for another 15-20 minutes to let rest and rise a little more.
Rolls risen again, just a little plumper. And now right before you place them in the oven, brush tops with a maple/water mixture and sprinkle with a few oats. To look pretty. And into the oven they go, 30ish minutes, until nice and golden brown.
Baked to golden dinner roll perfection.
And there you have it. Soft and fluffy dinner rolls. Warm out of the oven, looking and smelling like all the good things that you want and need.
And can, and should, be made now and all year round.
-C
makes 12-16 rolls
1 1/2 cups old fashion oats
2 cups all purpose flour plus more for kneading
1 1/2 cups white whole wheat flour
2 cups boiling water
1 cup room tempature water plus 2 tablespoons for brushing tops
2 teaspoons salt
2 tablespoons maple or honey
2 teaspoons yeast
1/4 cup neutral oil
In a bowl, mix oats with boil water and let sit and soak for about 10 minutes. In the meantime, in a large bowl, mix the room temp water with the yeast and 1 tablespoon of maple and mix. Once oats have soaked and cooled to a point that they are not super hot, but still just warm, mix them in with the yeast mixture. Add the salt and oil and mix then and both the white and white wheat flour. Mix until combined. The dough is going to be sticky, but that how is should be. Dump the dough onto a lightly floured surface and knead for 3-5 minutes, adding a little flour as needed to keep from sticking too much, until dough is nice and uniformed in texture. Place dough back into big bowl (after you clean it out and lily oil it) and cover with a damp towel. Place somewhere warm for about an hour until it doubles in size.
Once dough has doubled, dump out onto a lightly floured surface and with a knife of dough cutter, cut into 12- 16 equal sized pieces. Roll each piece into a ball, pinching any ends together and place them into a 9×13 inch baking pan. Once all pieces are in, over and let rest for another 15 minutes.
While dough is resting again, preheat oven to 350.
After the dough has rested, and right before you place them in the oven, mix 1tablespoon of maple with about 2 tablespoons warm water and brush the tops of the rolls. Sprinkle with a handful of oats and then place them into the oven to bake. 30-35 minutes, until they are a nice golden brown.
Once baked remove from oven and let cool to a reasonable temperature and serve.
These can certainly be made a few days ahead of time of eating. Just remove baked rolls from pan and let cool completely then place the into an airtight bag. To reheat, just place on a baking sheet and stick in a hot oven until warm.
This weekend was pretty fantastic. I got a lot of little things done around the house that needed to be done and spent half of that time hanging out in my pjs. (Pjs can be working loathes too) And all the while I was doing stuff, I was making these rolls. (I am nothing if not a great multi-tasker) That’s my favorite kind of weekend.. Baking, while doing house chores. and maybe watching tv or listening to music. (or NPR.. but saying that makes me sound so old).%u00a0I am like a little old house wife (I am close) and it makes me feel like I have achieved greatness!
And baking bread is the best. I love making bread. I %u00a0love the act of mixing and kneading the dough. The waiting and anticipation of the dough rising.The smells of good bread baking. It’s a very cathartic experience, and it also results in some very tasty bread that,%u00a0in my house, get’s eaten at an alarming speed (fresh bread doesn’t last long with the mr) But don’t let all that time waiting around scare you away from making bread, cause when you take out the time spent letting dough rise, bread really takes about 8 minutes to make. And people who make fresh bread are always the coolest people.%u00a0
So these rolls. These rolls are soft and fluffy and tender,, slight sweet, slightly spicy, and all over freaking fantastic.%u00a0I mean, it’s parsnip and pepper so what can go wrong with that?. The mr ate a good few pretty much as soon as I pulled them out of the oven(again..fresh bread doesn’t last long)%u00a0and when I brought the rest over to my sisters house, those were devoured as well. Even the littles were super into them. %u00a0And I now that it’s a few weeks away but%u2026. Thanksgiving is only a few weeks away!!! It’s creepy up oh so fast (as usual) and I am not going to let it get the best of me this year. And now that I got my roll game down for the big day (or 3.. there are 3 Thanksgivings that we are attending), I can move onto more pressing things.. like al the pies.(I’ll be sharing some pies with you soon)
The stuff. %u00a0We gots some flour, salt, cracked pepper and a really big parsnip. Also have water, yeast, sugar and some melting earth balance .%u00a0
To start, chop up the parsnip into small chunks and stick them into a pot with enough water to fully semerge the chunks. Place on stove and bring to a boil then turn heat to medium high and let the parsnips cook.
Once the parsnip are fork tender, strain the water (reserving 3/4 cup of that water)%u00a0and puree the parsnip until smooth.
Take %u00a0that parsnip water and (once cooled a bit) place in bowl with the sugar and the yeast and mix it all around. Let sit for a few minutes until the yeast is visibly active.
Now dump the parsnip puree and melted butter into with the yeast and mix it all up
Salt, pepper, and flour mixed into a bowl
The yeast and parsnip mixture goes into the flour.%u00a0
And mix until it looks kind like this. When it’s no longer mixable with the spoon, dump dough out onto lightly floured surface and knead, adding a little bit of flout to the work surface when needed to prevent it from sticking..
And keep kneading unitl dough is all nice and smooth and pretty.
Dough then goes into a lightly oiled bowl %u00a0and is covered with a towl and let to sit for about an hour until the dough doubles in size.%u00a0
When the dough has doubled, dump onto the counter and cut into 12 equalish sized balls. (my balls were not equal)
The balls then go into a %u00a0large, lightly oiled pan. Let those sit for some more time,covered with a towel,%u00a0unit the dough %u00a0doubles again and the balls are all touching each other. They are ready to bake.. but right before you place them in the oven, brush the tops with a little melted earth balance.
And into the oven they go!!!
And when the rolls are all golden brown and smelling so nice,%u00a0remove from oven. Brush tops with some more melted earth balance and sprinkle with salt and more pepper.
Serve up to people you like
Have a n awesome day!
-C
Makes 12-16 rolls (depending on the size you make them)
To start, chop parnsips into chunks and place into a pot full of water. Bring to boil and cook until the parsnips are fork tender. Remove parsnips from water and measure out 3/4 cups of the water and set aside Take cooked parnsips and stick in a blender and puree until smooth. Measure out 3/4 cups of the puree.(any left eat as a snack)
Let both the puree and water cool enough that %u00a0you can stick a finger in it and its not to hot (or a thermometer that says its below 110.. your call).
Once cooled, stick the water, sugar, and yeast into a bowl, mix around, and let yeast activate. When yeast is foamy and clearly noted that it is not dead, dump in the parsnip mash, 2 tablespoons melted earth balance,and mix together. And then for the flour. Mix in the salt and pepper to the flour mix in the parsnip yeast mixture until a dough forms. The dough should be a little sticky, but still workable. If the dough seems to wet, add in another 1/4 cup flour at a time, just till it is bot overly sticky.%u00a0
Dump dough onto a floured surface and knead for about 5 minutes, or until the dough starts to look glossy and ihas an elastic quality to it.%u00a0
Stick dough into a greased bowl, over with a towel, and place in a warm place for about an hour, or until the dough has doubled in size. Once doubles, dump dough out onto counter and using a dough cutter or serrated knife, cut the dough into 12 -16 equal pieces Take each piece and roll into a ball and place into a greased 9×12 baking pan. Once all balls are in, cover with towel and let the dough rise %u00a0until the balls are doubled in size and are toughing each other,for another 30 minutes or so. Preheat the oven to 350. Once the rolls are double again, right before you stick them into the oven, brush tops with melted earth balance
Place rolls into preheated oven and baked for about 25 minutes or until the tops are golden brown.%u00a0
Remove and right away, brush on any remaining earth balance to the tops and sprinkle with salt and pepper.
Serve right away!%u00a0
Best eaten the day the are made.. but will last a few days in an air tight container.%u00a0
I have a super awesome dough mixer , it helps to mix and not completely stick like it does to a wooden spoon. Dont have one? Use a wooden spoon, it works the same with a little more stickiness..You have a stand mixer? Well fancy you. No I am not jealous,(maybe a little). I like using my hands when making bread, but you? Go ahead, use your mixer, its cool with me. So mix you dough, you want the dough %u00a0wet and %u00a0sticky but still able to roll into a ball. If you need to, add a pinch more of flour, just enough to help form a ball. %u00a0When ball is formed, drizzle oil and rub all over and place in bowl with a damp towel. Let sit somplace warm to rise for about an 45 minutes or unit dough has %u00a0doubled in size. A good warm spot..Try the top of the fridge, thats my rising spot.
Once it has doubled, roll out onto a nicely floured surface and..my favorite part, %u00a0punch it down and knead for a few minutes%u2026. This dough doesn’t need a lot of kneading, just enough to reform ball and get some air out. Now divide and place into well buttered%u00a0pans. I used two 9 inch cake pans, but a 13 X 9 pan or baking dish would work or loaf pans if you want loaves. Just make sure to really %u00a0butter the pans.
Now eat.. Eat with jam, eat with cheese, eat with peanut butter or with a bit of honey. Or, eat as is%u2026..Just eat it and enjoy you labor of love and the satisfaction that you just made those delicious%u00a0rolls that you are eating.
Honey Wheat Pull-apart Rolls.
Ingredients
Makes 16 %u00a0good-sized rolls
In a large bowl whisk together both flours and salt.
In a smaller bowl add warm water, yeast and honey. Stir and %u00a0let sit for %u00a05 – 10 minutes or until the yeast has grown and is foamy. Meanwhile, melt butter and let sit for 5 minutes. When the yeast has proofed, whisk together with butter and egg. Add to dry ingredients.
With a dough spoon , wooden spoon, stand mixer %u00a0or your fist, mix (or knead) until the dough comes together and begins to form into a ball. You want the dough to be wet and sticky but add a pinch or two of flour if its to wet and not forming a ball.
Coat dough with a little oil and place back into large bowl. Cover with a towel and place in a warm place(The top of the fridge is great) Let rise for 45 minutes or until the dough has doubled in size.
When dough has doubled, dump dough onto a well floured surface, flour up you hand and punch down the dough and knead for a few minutes. Divided dough %u00a016 even balls. %u00a0Now is a good time to preheat oven to 400 degrees.
Place in greased pans ( 8 in each) and cove with plastic and let rise for another 20-30 minutes or until dough has doubled and filling out the pans. %u00a0When the second rise is done, place in oven and bake for 25 minutes or until a nice light brown. If you want a darker crust, right before baking, lightly brush the tops of rolls with butter. As soon as the rolls are removed from the oven take the remaining 2 tablespoons of butter( one tablespoon for each pan) and melt over top of %u00a0rolls
Note..If you want to freeze any rolls, place in a pan after fist rise and stick in freezer until frozen Transfer to a airtight bag. When you want to use, simply pop out of freezer and let sit for about and hour. Bake as directed above.
I think that I am going to make this a thing, every week do a post of a few things that make me happy. .Maybe it will make you happy too.
The first Winter farm share pick up!!!!! I cannot say enough about how amazing my farm is..They are fantastic people with fantastic produce and simply just make the world a better place for me to live!
And finally being all holidays and thanks., I am happy I got to see all my friends and family the week. I might be tired, I might be slightly annoyed, but I am always grateful for the people in my life.
HAPPY HAPPY %u00a0HAPPY!!!
I had a few recipes %u00a0that I was going to make with the last batch of pumpkin puree I made. I ended up eating just about all of it with no frills, just a dash cinnamon a spoon and maybe a finger or two. .But I did have enough to make the mr. a small batch of these pumpkin rolls. A small victory in sharing!
Nothing fancy, just a little pizza dough, a bit of %u00a0pumpkin puree, pumpkin pie spice, and some brown sugar.
Roll out dough%u2026 It is pizza dough so it will spring back a bit. %u00a0Mix the pumpkin and spice together with the brown sugar then smear over dough, leaving a bit of a bare boarder.. For real, you could stop here and just make a sweet pumpkin spice %u00a0pizza which would be oh so delightful. %u00a0For the rolls, starting at the top. roll dough down towards you. Dont roll to tight or all the pumpkin will squeeze out.
Now that you have a nice log.. cut it into equalish sized pieces and place on a piece or parchment paper. I would definitely use parchment because these will get gooey underneath,. You can space them out, but I like to bunch them together. Its prettier that way.
Once in the oven, whip up the glaze.
A %u00a0squeeze of orange, a pitch of orange zest and some powdered sugar should do it. If you want to make a plain glaze, go ahead. Just use milk and add a bit of vanilla.
Once you pull the rolls from the oven, let them cool for a few minutes but you want them to be warm when you drizzle glaze all over them..
TADA!
Pumpkin Spice Rolls with Orange Glaze
Ingredients
Preheat oven to 375
Roll out dough. Mix pumpkin, spice, and brown sugar together and evenly spread on dough. Roll dough towards you into a log. Cut into even sized pieces and place on a parchment lined cookie sheet. Bake for about 20 minutes.
While the rolls are baking, sift powderd sugar into a bowl and mix in orange zest. Mix in a few squeezes of orange juice until you have the consistencey that you want.
When rolls are slightly browned on top, remove from oven and let sit for %u00a0a few minute. Drizzle with the glaze while still warm.