The Green Cutting Board

Sunday, November 23, 2003

Spare time? These rolls are a piece of cake.

Farm Yeast Rolls

Without having to fuss over thawing the turkey we had extra time on our schedule today so Gladys popped these together this morning and went off Christmas shopping with Nancy while the yeast did its' work. They left me with instructions to watch the dough or something which I promptly forgot. When they returned, these tasty morsels went into the oven and 20 minutes later here they are.

Impress yourself, make something from scratch this year

This recipe by the way is for the Thanksgiving day table, but they're even better for a late night snack sandwich with the leftovers or as my mother-n-law says, "musgoes."

Ingredients

3 1/2 cups sifted all purpose flour
1 Package of active dry yeast
1 1/2 cups of warm water (105 to 115 degrees)
2 Tbls soft vegetarian spread
2 Tbls of raw sugar (unbleached)
2 tsps of sea salt

Preparation

Dissolve yeast in the warm water. Add the vegetarian spread, salt, sugar and half the flour beat on medium speed with a mixer for 2 minutes, scrape the sides of the bowl to incorporate all the mix. Add the rest of the flour and blend in with a spoon by hand until smooth, again scrape the sides of the bowl to make one mass of dough. Cover the bowl with a dry cloth and set it in a warm place, 85 degrees, for about 30 minutes or until the dough has doubled. When the dough has risen pinch off pieces about the size of a golf ball and knead each piece until it deflates then curling the edges underneath create a small smooth ball. Place this formed roll smooth side up on a lightly greased baking sheet, repeat until all the dough is used. Again cover the rolls with a clean dry towel and set aside in a warm place until the rolls rise. When the rolls have doubled place the cooking sheet on the center rack of a preheated oven at 375 degrees for about twenty minutes until they have browned on the top. Remove from the oven and lightly coat the tops with vegetarian spread. Serve warm

# posted by Harlan Weikle : Sunday, November 23, 2003

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