Posted at 2:20 pm , on June 16, 2020
One of my fondest memories of my Mother is her teaching me the techniques of making homemade rolls. She gave me her old Fleischmann’s Yeast Bread book which she used as her guide for making rolls. I can’t find a date on it but based on the pictures it must be from the 1950’s or 60’s. It’s a wonderful time capsule of bread making that we don’t often see these days. Although I’ve made wheat bread in the past I had not tried whole wheat rolls. I always thought they would have a dense texture but these are so light and taste so good, especially with some melted butter and honey glazed over top and dripping down the sides. No need for a special occasion to make these rolls, they are good any day with a meal or just by themselves.
Posted at 8:39 am , on April 9, 2013
I’m ready to get back in the kitchen after a much needed Spring holiday in New Mexico. I’ve been wanting to bake some bread and after cleaning out my refrigerator, I had enough space for a bucket of Artisan dough that I could use over the course of two weeks. The master recipe for “Artisan Bread in Five Minutes a Day” can be found online, and I’ve had the best results using their method. The chilled dough is easy to work with and you can use as much or as little dough needed for most any bread, whether it be a loaf, baguette, or rolls. I took half the chilled dough and made two baguettes which have a crusty exterior that is perfect to go alongside a stew or pasta dish. A couple days later I tried out some dinner rolls. They were more delicate than the baguettes but had a nice top crust to each roll. These were a favorite warmed with a dollop of butter and a bit of jam for breakfast.