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Snow day. We spent the day home, not that the weather was all that bad, but hey isn’t hanging around what a snow day is all about? Dinner was going to be simple, burger, potatoes and salad. One problem, no buns. I pulled up this recipe from King Arthur Flour and made these hamburger buns. They were easy to make, came out looking delicious and tasted even better. Next time, I’m going to substitute honey for the sugar in the recipe. I didn’t want to try it first time out of the box, since I wouldn’t know whether I goofed the recipe or the substitution didn’t work correctly.
Here’s the link to the recipe at King Arthur’s site.
Last night was cold and sleeting and very, very windy. It was a good night to make a good meal. We had a pasta, chicken and veggie dish and dinner rolls.
The rolls, which are one of my new favorite recipes, came from King Arthur’s website. The recipe, which I have changed slightly is easy and for a yeast dough, relatively quick.
- 2 1/4 t. active dry yeast
- 1 1/8 cups warm water
- 3 cups all purpose flour
- 1 1/4 t. salt
- 3 T. honey
- 6 tablespoons butter at room temperature
- 1/4 c. nonfat dry milk
- 1/2 c. instant potato flakes
- Put yeast into the bowl of stand mixer, add the warm water and a dash of sugar to start the yeast. Let it sit for about 15 minutes or until you notice the yeast starting to foam.
- Add the remaining ingredients and knead for about 5-7 minutes. The dough should be smooth and formed into a ball.
- Place the dough into an oiled container, cover and let rise in a warm place until doubled in size, about one hour. (I sometimes preheat my oven and turn it off and then put the dough in there to proof.)
- When the dough has doubled, take it from the container, place it on a silpat or other non-stick surface and divide in half. Divide each half into half and then in half again until you have 16 pieces.
- Roll each piece into a ball and place them into two round cake pans which have been oiled. It should look like this:
- Cover and allow to rise until they touch, about another 30 minutes. They should look like this:
- Preheat oven to 350 degrees. Place both pans in the oven and cook for 25 minutes or until golden brown. When the rolls come out of the oven, sprinkle with flour to give the “snowflake” roll look.
The original recipe can be found at King Arthur’s site.
The pasta dish was a classic “throw together” with leftover chicken, green bell peppers, a fresh leek from the garden, garlic, oil cured pitted olives, basil, oregano, onions and broccoli florets all sauteed and tossed with some olive oil over cavatappi pasta.
And in response to those of you who ask why I prefer pictures of food to my children sometimes, I leave you with this photo:
I got a covered baker from King Arthur’s Flour from Tom for Christmas. Of course, with a house full of perfectly willing bread-eaters, I had to put it to the test. The test, it turned out, that I miserably failed. Don’t get me wrong, the bread was delicious tasting, disfigured and ugly as it was after we chiseled it out of the pan. Not once, but twice, I might add.
The first time was just plain stupidity. I am used to baking in my cast iron and simply threw the dough in without thinking of the whole “seasoning” thing. The second time, I took the time to follow the directions. Soak the baker in water for 15 minutes to immerse it and so that the pores gather the water to use as steam when it bakes. All seemed perfect, until of course, we attempted to remove it from the pan. The bread, looked darn beautiful in the pan. We could stare at it and drool just fine. If we wanted to eat it though —well, dig out the chisel again. We decided that perhaps I had formulated a new type of bread, single crusted. In fact, we joked that maybe I should tell our New Year’s Eve company that it was planned that way and wait to see if anyway actually asked for the recipe.
Tonight, I again confronted the new pan. This time, I oiled every nook and cranny of the bottom part with vegetable oil. The top was inverted in the sink and soaked for the required 15 minutes. The bread baked, we held our breath (figuratively mind you or I would be dead obviously). The cover came off and the bread baked for its last 15 minutes uncovered. It was removed from the oven and looked like this:
Beautiful, isn’t it? Yes, that’s exactly the way the other, single crust, chiseled out of the pan loaves looked too.
The real test came in the removal process. Tom stood at the ready, chisel in hand. But alas, it was not necessary, the bread flipped from the pan like a fish out of water. Here’s the finished product.