Wednesday, February 26, 2014

Herb and Garlic Dinner Rolls


I’m doing a lot of writing…I mean A LOT of writing, which of course is a very good thing. Unfortunately it doesn't give me much time for blog writing. I’m cooking, just not blogging about it. Hopefully that will change soon.

In the meantime, here is a recipe I developed for the Topeka Capital-Journal’s At Home Living section. It’s based on the Shaker Squash Rolls I posted in November. 

The Picky Eater loves them! I've served them both with pot roast and Italian dishes, but they would work with just about any meal.

The recipe makes two 9-inch cake pans full of rolls. One pan is more than enough for The Picky Eater and me, so I popped the second one into the freezer before it went through its second rise. A few weeks later, I took the pan out of the freezer, let it thaw and rise, and then baked. They were perfect!

Update on the family: The doctors are doing what they can to keep my dad comfortable for now. Unfortunately it looks like cancer is going to win the day, but that doesn't mean we are not trying to enjoy whatever time is left. Keep the prayer and good thoughts coming.

Also, my sister-in-law and her husband have adopted the four children in the Ukraine. However, because of the uprising, they are stuck there as they wait for two more passports for the kids. So please send a prayer or two their way as well.

Herb and Garlic Dinner Rolls
Makes 24 rolls

1 envelope active dry yeast
1/4 cup warm water
1 cup milk
4 tablespoons butter
1/4 cup sugar
1/2 teaspoon salt
2 to 5 cups all-purpose flour
2 eggs
2 teaspoons fresh minced rosemary
2 teaspoons fresh minced thyme
1 teaspoon garlic powder
Olive oil
Melted butter

Heat the milk and butter either on a stove top or in the microwave until the butter is melted. Stir in the sugar and salt to dissolve. Remove from the heat and let the mixture cool until it is just warm, about 110 degrees or just warm to the touch—not hot.
           
Pour the warm water (110 degrees) into the warm bowl of a stand mixer. Stir in the yeast and allow it to sand for 10 minutes until the yeast softens and begins to bubble.
           
Into the yeast mixture, mix in 2 cups of flour, plus eggs, rosemary, thyme, and garlic. Mix on a low speed with the dough hook. Mix in the warm milk/butter mixture. Add 2 more cups of flour, and then add additional flour if necessary, 1/2 cup at a time, until the dough pulls away from the sides of the bowl. Continue to mix for an additional two minutes until dough is soft and smooth. It will still feel a little sticky.
           
Place dough into a bowl lightly greased with olive oil, turning to grease the top. Cover and let rise until doubled in bulk, about 1 to 1 1/2 hours.
           
Turn dough out onto a lightly floured surface. Roll out the dough to a 1/2-inch thickness. Cut out the rolls with a 2 1/2-inch biscuit cutter. Place the rolls into 2 lightly greased 9-inch round cake pans, 12 per pan, barely touching. Brush the tops of each roll lightly with olive oil. Cover with a towel and allow to rise until double in size, about 1 hour. Preheat the oven to 375 degrees.
           
Bake the rolls for 15 to 20 minutes, or until golden brown. Brush the tops with melted butter and serve warm.


8 comments:

Susan Lindquist said...

Wow! Awesome rolls ... so puffy and golden! Prayers for you and yours, too ... so much going on in your family!

Linda A. Thompson-Ditch said...

Yes, Susan, it is pretty crazy right now. I hope things calm down soon! What I love most about these rolls is they are cut out with a biscuit cutter. So easy!

Jan said...

If I smell those out in the hall and you hear pounding on your door, it's me... :)

Safe homecoming thoughts heading your family's way~~~~~~

Kathy said...

These look amazing…so fluffy and light inside!

Catherine said...

Dear Linda,
I am happy to hear that you are writing.
I will keep your dad and your family in my prayers.
It is wonderful that your sister-in-law adopted four children. What a beautiful blessing. I will keep them in my prayers to get home safely and happy.
The rolls sound wonderful. I am sure I would go through both pans!
My son and daughter love homemade dinner rolls and these sound wonderful.
Blessings dearest. Catherine xo

Jean | DelightfulRepast.com said...

Those look marvelous, Linda! Of course, with my allergy, I'd leave out the garlic powder. Bread is my favorite food group!

Jean | Delightful Repast said...

So sorry about your father. I hope his last days will go well, with moments to treasure in the years ahead.

Catherine said...

Dear Linda, Stopping by to say hello and hope that all is well. Blessings dear. Catherine xo