From: Kelley
Date: Wed, 12 Apr 2000 22:45:55 -0400
okay reese, you've shamed me. the promised rolls to go with the lentil
soups and other stuff. altho, i think i should also send the dill bread
which would go well with the soups, too. hearty. this i use for seafood
neuberg mostly. i'll send that one too. i just have to convert to
measures since i don't measure! i'll dig out some recipes from my catering
daze too:
Rich Buttery Rolls
5 Cups of bread flour (high gluten)
2 pkgs. yeast
1/4 C. sugar
2 tsp. salt
1 C. warm water
3/4 C. cream or evaporated milk
1/4 C. unsalted butter
1 egg
1 C. cold unsalted butter, cut into pieces
1 egg
1 Tbs. water
(makes 30-40 rolls)
Oven 350
1. In large bowl, combine 1 C. flour, the yeast, sugar and salt.
2. Heat 1 C. water, milk and 1/4 C butter until warm (120-130 degrees f).
3. Add liquid to flour mixture. Add 1 (one) egg
4. Blend at low speed for 3-4 minutes. (This is an electric mixer recipe
and it's best to use one because the recipe is constructed for this
method. It incorporates air into the mix and helps assure that the rolls
will be light.)
5. In another bowl, cut 1 C. of firm, cold butter into remaining 4 C of
flour until the mixture forms into small pea-sized lumps. Do not mix too
much. Always use the coldest butter possible; freeze if necessary. What
you're doing is making something akin to a croissant. The buttery
flakiness of croissants, though, is formed through repeated rolling out of
a dough, patting it with butter, folding it several times and rolling out
again. When you do this you incorporate air into along with the
butter/dough. This quick 'n' easy method accomplishes something similar by
incorporating air with butter and flour mixture.
6. Pour yeast mixture over flour-butter mixture and gently fold with large
spatula or paddle just until moistened.
7. Cover and refrigerate for 2 hours. Make sure the bowl is twice the
size of the dough. It will rise and spill over the edge if you don't. (1
hr. if you use fast rising yeast).
8. Place dough on floured surface; knead 6 times. You do this by placing
dough on surface. With the heels of your hand push dough away from
you. Pick up dough and give a 1/4 turn. Pull up by edge furthest away from
you and fold it foward toward you. Repeat above.
9. Divide into 4 parts. Roll each to 14" circle. Cut with knife into 10
pie shaped wedges.
--Goddess Rolls (in honor of the moon goddess)
start at widest edge, roll toward the point
of the wedge. Shape as desired. You can
make the crescents as curvy as you like.
--for Phallocentric Rolls: shape as above,
but don't shape into curved crescents.
Leave straight and shape to your liking.
10. Place on ungreased cookie sheet, point side down.
11. Cover with clean towel (use cheesecloth if you'd like). Let rise in
warm place until doubled. Usually 1-1/2 hrs (half that if you use fast
rising yeast).
12. Combine 1 slightly beaten egg and 1 Tbs. water; brush rolls with
mixture.
13. Bake in a 350 degree over (preheated) for 15-18 minutes until golden
brown. Remove from cookie sheets to cool on racks.
You can also make breakfast pastries or deserts with these. Fill the
crescents with raspberry jam or a cinnamon-sugar-butter mixture. Don't
fill too full. I make easy cheese danishes with these recipe --combination
of cream cheese, sugar, a touch of vanilla or lemon.
Enjouissance!
nights with forever
dusk-tinted skies
and that tree that refuses
to bear plums and you
who keep the secret to
a mystery that I wrote.
--gary norris, a curriculum for joy
04.06.00
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