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Heat ‘N Serve No More

I’ve converted. Once upon a time I found nothing wrong with the “heat ‘n serve” dinner roll. I even fought on behalf of it.

There was one year my sister was hosting Thanksgiving dinner and decided to streamline the menu, cutting out those unusually white rolls. At the time, this seemed like an injustice to me. What will we use to dip into our mashed potatoes and swirl through the gravy?

Excellent argument. Somehow I won.

Then I had to force myself to eat part of one of those necessary rolls.

Now, I can say goodbye to heat ‘n serve. I made my own rolls. And oh, if you could smell these.

Once again I have Nick Malgieri to thank for making my day. He has the gift for fashioning breads with intense flavor. And I was fortunate enough to come across his book How to Bake.

Maddy continues her year of the bread with dinner/breakfast/lunch rolls. Oh they are anytime rolls.

Below is an adaptation of Nick’s recipe. Try it out or give me a ring and I will try it out for you.

Wheat Rolls

3 cups unbleached all-purpose flour    1 and 1/2 cups whole wheat flour

1 tablespoon agave nectar or honey    1 tablespoon salt

1 cup warm tap water (about 110 degrees)    2 teaspoons active dry yeast    2 large eggs

4 tablespoons butter, melted    Egg wash: 1 beaten egg with a pinch of salt

1. Cover cookie sheets or jelly-roll pans with parchment paper.

2. In the bowl of a stand-mixer, with the dough hook attached, (you can do this by hand, too) combine the dry ingredients. Let the mixer run on low for 1 minute.

3. Add the water, yeast, eggs, nectar or honey, and butter and continue to let it mix for a minute.

4. Oil a mixing bowl and transfer the dough to the bowl. Turn the dough over in the bowl to coat all of the sides of the dough with the oil. Cover the bowl and let it rest at room temperature until the dough has doubled, about 1 hour.

5. Turn the dough out onto a lightly floured surface and pressed it down to let the air out. Divide the dough in half and then slice each half into 8 pieces to get 16 pieces in total.

6. With the palm of your hand, roll each piece into a small mound. Try to create a smooth surface on each piece. If you’d like to seed or salt your rolls, do that now.

7. Place the rolls on the prepared pans and cover with oiled plastic wrap and a towel. Allow the rolls to rest for about an hour.

8. Preheat the oven to 400 degrees.

9. Bake the rolls at 400 degrees F for about 20 minutes or until golden brown. The internal temperature of the rolls should be 210.

Enjoy the rolls warm. The rolls keep well for about 24 hours. After that, you can freeze the rolls and defrost as needed.

Delicious.

Does anyone need pies for Thanksgiving? MaddyLu’s Bakery is now taking orders for the big day. Check out our Facebook page for more information.  http://www.facebook.com/MaddyLus

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2 responses »

  1. I love the use of agave nectar! I use sugar and tried leaving it out but the taste is not there. Thanks for the new idea.

    Reply

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