Showing posts with label great. Show all posts
Showing posts with label great. Show all posts
Thursday, April 3, 2014
Great Grandma Hiatts Rolls
(Parkerhouse Method)
I was about to write that these are my moms rolls, but then I remembered that the recipe I have is written in a recipe binder my Grandma gave me (my moms mom) and in it, it says "My Mothers Rolls". I love these rolls! I also think its neat that I learned to make them from my mom, and she learned from hers, and so on. Ill be sure to pass these on to my children too. They are fluffy, flavorful, and amazing. I think of the movie "Julie and Julia" when I make and eat these, because I believe what makes them so amazing is an abundance of a certain lovely ingredient: BUTTER. Mmmm. They are buttery and amazing. It may take some time to get the hang of roll-making if you havent done it before, but it is worth the time and effort. I made these on Christmas Eve at my in-laws and I made them again yesterday, and Im happy to say that I have now mastered them. Ill try to include lots of tips. By the way, at Christmas I used my mother-in-laws KitchenAid and yesterday I used my Bosch. Both were equally delicious.
(Method 2 for rolling out)
For me, these tend to take about 3 1/2 hours from start to finish (with all the rising times and baking time).
Great Grandma Hiatts Rolls
2 1/2 T. yeast
1/2 c. warm water
1 T. sugar
2 c. milk
1 cube (1/2 cup) butter, melted
5-7 cups flour
1/2 c. sugar
4 tsp. salt
1/2 cube butter, melted - for rolling out
Combine yeast, warm water, and T. sugar in your mixer. Let sit until yeast begins to puff (about 5-10 minutes). Melt cube of butter and combine with the milk. Add to the yeast mixture and combine. Add 2-3 cups flour until about the consistency of pancake batter (or slightly thicker than cake batter). Let rise until doubled in bulk, about 30 minutes.
Add the 1/2 c. sugar, salt and flour about a cup at a time. Knead and continue adding flour until a soft dough forms and it clears the side of the bowl. Dont add too much. Dough should be sticky and soft. Knead for about 8-10 minutes.
Put in a bowl and cover with a towel and let rise until doubled, about 1 hour. Roll out dough or form into balls for rolls:
There are 2 ways I like to make these rolls. Method 1 (Parkerhouse, above): Melt the 1/2 cube of butter. Take dough out and separate into two pieces (I find it easiest to roll the dough out half at a time). Flour a board or your counter and, with a rolling pin, roll out the dough until it is about 1/4 inch thick. Use a large circle cookie-cutter or the lid of a wide-mouthed jar (thats what I use) and cut out circles from the dough. Dip each piece into the butter and fold in half (I think they call these "parker house rolls") and put on a dark-bottomed cookie sheet. It will brown much better than aluminum or glass. Place rolls right next to each other on the cookie sheet. Continue until all the dough is used. I am able to fit all the rolls on 1 large cookie sheet (or, technically, a jelly roll pan) when I make these (with no space in between).
Method 2 (below): Divide dough into 3-4 even pieces. Roll each into a circle. Slice like a pizza/pie (your desired size) and roll up wide end first and place on the baking sheet. These rolls should not touch each other, allow enough space for them to double in size. Continue with the rest of the dough.
Cover with a towel and let rise until doubled, about 30-45 minutes.
Preheat oven to 350 degrees. Bake 18-20 minutes, or until golden brown on the top. Remove from the oven and brush the tops with butter.
Rising times may vary depending on the weather and the temperature of your house. If youre making these for the first time, allow plenty of time and watch them often. They may take a long time or they may rise really quickly.
2 1/2 T. yeast
1/2 c. warm water
1 T. sugar
2 c. milk
1 cube (1/2 cup) butter, melted
5-7 cups flour
1/2 c. sugar
4 tsp. salt
1/2 cube butter, melted - for rolling out
Combine yeast, warm water, and T. sugar in your mixer. Let sit until yeast begins to puff (about 5-10 minutes). Melt cube of butter and combine with the milk. Add to the yeast mixture and combine. Add 2-3 cups flour until about the consistency of pancake batter (or slightly thicker than cake batter). Let rise until doubled in bulk, about 30 minutes.
Add the 1/2 c. sugar, salt and flour about a cup at a time. Knead and continue adding flour until a soft dough forms and it clears the side of the bowl. Dont add too much. Dough should be sticky and soft. Knead for about 8-10 minutes.
Put in a bowl and cover with a towel and let rise until doubled, about 1 hour. Roll out dough or form into balls for rolls:
There are 2 ways I like to make these rolls. Method 1 (Parkerhouse, above): Melt the 1/2 cube of butter. Take dough out and separate into two pieces (I find it easiest to roll the dough out half at a time). Flour a board or your counter and, with a rolling pin, roll out the dough until it is about 1/4 inch thick. Use a large circle cookie-cutter or the lid of a wide-mouthed jar (thats what I use) and cut out circles from the dough. Dip each piece into the butter and fold in half (I think they call these "parker house rolls") and put on a dark-bottomed cookie sheet. It will brown much better than aluminum or glass. Place rolls right next to each other on the cookie sheet. Continue until all the dough is used. I am able to fit all the rolls on 1 large cookie sheet (or, technically, a jelly roll pan) when I make these (with no space in between).
Method 2 (below): Divide dough into 3-4 even pieces. Roll each into a circle. Slice like a pizza/pie (your desired size) and roll up wide end first and place on the baking sheet. These rolls should not touch each other, allow enough space for them to double in size. Continue with the rest of the dough.
Cover with a towel and let rise until doubled, about 30-45 minutes.
Preheat oven to 350 degrees. Bake 18-20 minutes, or until golden brown on the top. Remove from the oven and brush the tops with butter.
Rising times may vary depending on the weather and the temperature of your house. If youre making these for the first time, allow plenty of time and watch them often. They may take a long time or they may rise really quickly.
Grilled Swordfish Bruschetta with Thai Basil Cherry Tomato Salad The End of a Great Recipe
This grilled swordfish bruschetta recipe is the type of thing I rarely think to film. Recipes that are so simple I assume there wont be any great technique or creative twist to feature. Of course, as soon as I serve it, I realize there was plenty to share, and end up eating with a large side of regret.
This time, I decided to not let that happen, and filmed the plating of the recipe, which gave me the opportunity to at least describe the recipe. There are only a couple ingredients, and as youll see and hear in the video, the procedure could not be simpler.
There are two keys to this recipe: One is to add enough oil and vinegar to your tomatoes to make a good amount of "sauce," with which to douse the grilled fish and bread. Secondly, be sure to grill the bread very well over the coals. It should be golden brown with distinctive charred grill marks. The bitter hit from these stripes of charred bread actually makes the tomatoes even sweeter and more delicious.
I hope you give this a try while cherry tomatoes are at their peak ripeness. Below youll see all the ingredients I used to make this incredibly simple, yet extraordinary meal. Enjoy!
Ingredients:
6 slices French bread, brushed with olive oil
For the fish:
2 swordfish steaks
1 teaspoon grapeseed oil
salt and fresh ground black pepper to taste
* For the tomato salad:
1 cup cherry tomato halves
salt and fresh ground black pepper to taste
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
2 tablespoons freshly sliced basil
pinch of cayenne
* Mix and let sit out for at least 30 minutes
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