Friday, February 22, 2013

Organic Dinner Rolls
 I’ve made these a lot over the years. They work best with organic white flour. A mixture of whole wheat flour works nicely also, but just doesn’t rise as well. One year when I was at my brother-in-law’s home I made these with yeast that hadn’t been refrigerated. Not a good idea. Not my yeast.  No rising involved, yikes! So, instead of making a trip to the store, we kind of shocked them into rising. I remembered that one of my girlfriends doesn’t raise her pizza dough before baking; she just bakes at a very high temperature. So I thought about that and decided it was worth a try. I baked the rolls at 420 or so, and it worked. Not perfectly, but they did rise pretty well and turned out decent. It’s kind of a bummer when you have it all planned out, and, it’s for a big event and then there’s a disaster. Luckily this disaster ended up working out well.
```Warm the following in a saucepan until butter almost melts:
1/3 C. Organic Butter
1 C. Raw Milk
¼ C. Organic Sugar
Dash of Sea Salt
```In a medium sized bowl stir together:
1-1/4 C. Organic Flour
2 Packages Active Dry Yeast
```Add the warmed mixture and one egg to the flour mixture. Beat on low speed 30 seconds scraping bowl constantly. Beat on high speed for 3 minutes. With a wooden spoon, stir in 2 to 2 ¼ C. more organic flour.
```Turn dough onto a clean surface and knead for a couple minutes till dough has a nice, smooth consistency. Place approximately 1 T. Olive Oil in a bowl and put the dough in it.  Flip it over once and cover in a warm place. Let rise until doubled.
```Punch dough down in bowl (my favorite part) and turn out onto floured surface. Cut dough in two equal parts and let rest for ten minutes. Roll out each part into 12 inch circles. Brush with very soft or melted butter. Cut into pizza slices. Roll up each “slice” starting with the wide end.
```Place in a greased baking dish, cover and let rise until doubled in size. Bake at 350° for 15 minutes. Cover with tin foil after baking ten minutes so tops don’t burn. Brush tops of rolls with butter after taking out of oven for a soft roll.

```You can make whatever shape roll you like. I usually do the crescents, but you could also do cloverleafs, parker house,  rosettes, etc.

No comments:

Post a Comment