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 teaspoons fresh minced rosemary
2 teaspoons fresh minced thyme
1 teaspoon garlic powder
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.