Showing posts with label rolls. Show all posts
Showing posts with label rolls. 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.
Friday, March 14, 2014
Shrimp Rice Paper Rolls
Ingredients for rolls:
Rice paper
Julienned carrot
Cilantro leaves
Shredded lettuce
Julienned cucumber
Cooked shrimps peeled
Handful of cooked rice noodles (optional)
Thai Dipping Sauce:
1 tbs light soy sauce
1 tbs rice vinegar or white wine vinegar
3 tbs mirin
1/4 tsp grated ginger (optional)
Mix all sauce ingredients. I added sesame seeds on top.
Enjoy with the sauce!!!
Friday, February 14, 2014
Turiya Patra Colocassia Leaves Rolls With Ridge Gourd
1. 3 to 4 ridge gourds
2. 7 to 8 small sized colocassia leaves
3. 1 teaspoon coriander powder
4. 1/2 teaspoon asafetida
5. 1/2 teaspoon red chili powder
6. 1 teaspoon lemon juice
For colocassia stuffing:
1. 1 tablespoon oil
2. 1 1/2 cup bengal gram flour
3. 1 tablespoon ginger- chili- garlic paste
4. 2 tablespoon palm sugar
5. 1/2 teaspoon turmeric powder
6. 1/2 teaspoon red chili powder
7. 1/2 teaspoon garam masala
8. 1/2 teaspoon asafetida
9. 1/2 cup yogurt
10. 1/8 teaspoon soda bi- carb
11. Water as needed
12. Salt to taste
For tempering:
1. 3 tablespoon oil
2. 1 teaspoon mustard seeds
3. 1 teaspoon cumin seeds
4. 1 teaspoon sesame seeds
5. 1/4 teaspoon asafetida
Method:
1. Scrape off the ridges skin wash and cut in big pieces.
2. Wash and clean colocasia leaves.
3. Place the leaves with the vein side facing and remove the veins using a sharp knife and keep aside.
4. Combine all the stuffing ingredients together in a bowl and make thick smooth paste.
5. Take one colocasia leaf and Place a leaf with the tip facing towards you.
6. Apply stuffing mixture and spread it using your fingers to make an even layer.
7. Place another leaf over this and apply stuffing process.
8. Tuck in the edges along the length and tightly roll like a swish roll.
9. Repeat with the rest of the leaves.
10. Now heat oil in pan add mustard, cumin, asafetida and sesame seeds, let splutter.
11. Add ridge gourd and stir well now add turmeric, chilli, coriander powder and salt, mix well.
12. Add 2 cups of water, after boil water add patra (colocassia rolls),cook covered in medium flame. If needed add water. (don’t stir until cooked)
13. After cook completely add lemon juice and mix well.
14. Serve hot with Roti or Phulka.
Note:
For this curry u can use left over patra too.
Always use black or purple stemed colocasia leaves for making patra.
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Wednesday, February 12, 2014
French Bread Rolls
I have been seriously missing in action lately, but I have lots of good reasons. Were selling our house, Im having a baby in 2 weeks, my grandfather passed away, and life is just all around busy. But Im still cooking! I havent been making too many exciting things, but just the other day I thought that I wanted to make some yummy things in the next few weeks before the baby comes while I still have some time on my hands!
So thats where these little gems come in. I just took these out of the oven minutes ago and they are delish! I couldnt wait for them to cool - I had to try one. We are having these for dinner tonight along with some pulled pork that has been simmering in the crockpot all day (Ill share that recipe too), some coleslaw, and baked oven fries. Yum! Im excited for dinner...only 2 more hours to go!
French Bread Rolls
Makes 1 dozen rolls
1 1/2 c. warm water
3/4 T. instant yeast
2 T. white sugar
2 T. olive oil
1 tsp. salt
4 cups flour (roughly)
In the bowl of a stand mixer, combine water, yeast, sugar, oil, salt and 2 cups flour. Begin mixing and gradually add the rest of the flour until a soft dough forms (you may need more or less - just watch it so you dont add too much; when it clears the sides of the bowl, you have enough).
Knead for about 5 minutes until dough is smooth and elastic. Lightly spray a large bowl with cooking spray and place dough in the bowl. Cover with plastic wrap or a clean dish towel and let rise until doubled - about an hour.
Lightly deflate dough and divide into 12 equal pieces. Form into round balls and place on a cookie sheet about an inch or two apart. Let rise until doubled - about 45 minutes.
Preheat the oven to 400 degrees. Bake rolls for 12-15 minutes, until browned and done.
Source: Mels Kitchen Cafe
Friday, January 31, 2014
Garlic Bread Rolls Recipe
My garlic bread recipe is really simple to bake and is not very time consuming at all.
I use a mixture of brown spelt flour and white spelt flour to make this delicious and healthy bread recipe.
The great thing about using spelt flours is that you do not always need to let the bread dough rise twice, you can just whip up your bread, let it rise once then place it straight in the oven to bake - just fabulous.
You can eat my garlic bread rolls with soup, salad, beans, as a delightful sandwich or just as they are. The outer bread is golden and crisp while the centre of the bread is fluffy, the rolls are as light as a feather to hold in your hand.
Spelt flour is very healthy for you as it contains Vitamin B3, Maganese, Copper, Phosphorus and Fiber. Spelt is also well known for being easier to digest than normal wheat. Spelt does contain gluten so is not suitable for celiacs.
Ingredients for Spelt Garlic Bread Rolls
8oz White spelt flour
8oz Brown spelt flour
1 Sachet Yeast (7g)
1 tsp Sugar
1 tsp Salt
1 Tbsp Rice bran oil
Warm water
Garlic Filling
4-6 Garlic cloves
Bunch fresh parsley
Salt to season
Pinch dried Chives
2 Tbsp Rice bran oil
1 large tsp Sunflower margarine
How to make Garlic Bread Rolls
8oz White spelt flour
8oz Brown spelt flour
1 Sachet Yeast (7g)
1 tsp Sugar
1 tsp Salt
1 Tbsp Rice bran oil
Warm water
Garlic Filling
4-6 Garlic cloves
Bunch fresh parsley
Salt to season
Pinch dried Chives
2 Tbsp Rice bran oil
1 large tsp Sunflower margarine
How to make Garlic Bread Rolls
Place all of the dry ingredients into a bowl and stir together.
Add enough warm water a little at a time until you get a dough.
Knead the dough with a dough hook or by hand for 5-10 minutes.
Mix all of the garlic filling mixture in a small bowl.
Cut the dough in half, take the piece of the dough and cut into 3 chunks.
Roll out of stretch using your hands in a long oval shape, place all 3 ovals onto a greased and floured baking tray.
Spread the garlic bread filling mixture onto the flat dough making sure you leave a gap for the edges.
Roll out of stretch using your hands in a long oval shape, place all 3 ovals onto a greased and floured baking tray.
Spread the garlic bread filling mixture onto the flat dough making sure you leave a gap for the edges.
Roll each flat garlic bread up.
Cover lightly with plastic wrap, plastic food bag or a clean damp towel.
Leave in a warm place for 20-30 minutes or until doubled in size.
Bake in a hot oven at Gas mark 7 or 220C for 15-20 minutes or until golden.
Place straight onto a cooling rack.
Place straight onto a cooling rack.
Enjoy Chef Jeenas Garlic Bread Recipe.
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