rolls Archives - Dine and Dish

For the Dads {Recipe: Hawaiian Meatball Subs}

Kristen — Fri, 13 Jun 2014 04:26:27 +0000

A Father’s Day recipe for meatball subs with a Hawaiian touch and made with King’s Hawaiian Mini Sub Rolls.

Father’s Day is this weekend… yay dads! Don’t you think dads are the hardest to buy for? I struggle every year for both my husband and my dad when it comes to father’s day gifts. One year I got my husband a lawn mower and he was ecstatic, but it felt so wrong. I mean, it’s pretty much the equivalent of him buying me a vacuum for mother’s day. No one wants things that reminds them of all the chores they have left to do around the house for Mother’s Day, do they? Well, I guess if it was a really nice high end vacuum I’d maybe have a different opinion, but still…I’m pretty sure that things that remind us of our to-do list which is ten miles long are not acceptable gifts.

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Polite Bread Eating {Recipe: French Bread Rolls}

Kristen — Tue, 16 Nov 2010 19:42:27 +0000

I am a bread lover. If I had to give up all other food but one, bread would make the cut and would become my one and only. I love all kinds of bread.

I do not love trying to figure out a polite way to eat crusty French rolls, though… do you? You know when you are at a restaurant and they bring that big, beautiful basket of crusty rolls? You pick it up and attempt to take a bite without #1) breaking your teeth as you attempt to bust through the crusty outer layer, #2) Pull off a bite without crumbs flying everywhere and your hands jerking off the bread and knocking over all the drinks on the table (I am simply assuming this could happen… I don’t, by any means, have first hand experience with this situation. Eh hem.)

When I get a good roll at a restaurant, I want to be able to eat it in a civilized manner without causing a scene. (I’d also like soft butter to go along with it… not straight out of the fridge pats of frozen butter, too hard to spread. Is that really too much to ask?).

I love baking bread at home and have had a really difficult time finding a delicious French Roll recipe with the perfect balance of soft and chewy insides and mildly crusty outside. Until recently, I just assumed that my search would be fruitless. That was until I came across this recipe for French Bread Rolls from All Recipes. These rolls are absolutely perfect for balancing civil bread eating while maintaining that soft and chewy inside.

Soften some butter, stir up a batch of soup, and serve these with your next dinner. Biting into a roll never looked so civilized!

Recipe: French Bread Rolls to Die For from All Recipes

Note – I did all of the mixing and rising steps in my bread machine, adding the ingredients in the order that my bread machine recommends and then allowing the dough cycle to do the work.

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups bread flour

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

Disclosure: This blog post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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55 Knives Cookbook (Recipe – Country Dinner Rolls)

Kristen — Tue, 25 May 2010 02:33:32 +0000

There is a great new e-cookbook on the market today called 55 Knives and I am honored to be one of 55 food bloggers with a personal story and favorite recipe featured in it. I have had the pleasure of looking through this e-cookbook and am so thrilled with how it turned out. The stories range from hilarious to touching. There is a diverse selection of recipes, handpicked by the authors to share. This is a treasury of wonderful stories, delicious food, and mouth watering photos, all compiled into one beautiful and interactive e-cookbook. I hope you will check it out to find one of my favorite bread recipes (Country Dinner Rolls) and a personal story about what baking bread means to me. If you buy it before June 1st, the entire book is only $14. After June 1st, the price increases slightly to $19. I promise you’ll love it (and if you don’t, there is a 30 day money back guarantee!). Head on over to get more information today!

Here is a blurb about the e-book from the person behind it (and who worked his rear off to make this happen), Nick from Macheesmo.

“What’s 55 Knives? In short, the almost 200 page book is a compilation of stories, recipes and tips from 55 food bloggers from around the Internet! Each blogger gets a chapter and in that chapter they give a recipe (or a few) and a story to accompany the recipe(s). The idea being that if we all write a few pages then those pages will all be really exceptional. Also, because there are so many different perspectives, the recipes are varied and much more unique than if just one person were to write the entire thing.

I think the stories in the chapters are really important. After all, cooking (and eating) isn’t just about the food. It’s also about the people we share it with. Some stories are short and some long (the longest is about 4 pages). Some are funny and some are very touching. Of course each author has their own voice and writing style and those definitely come out in the chapters.”

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Rosemary Clover Rolls

Kristen — Wed, 25 Apr 2007 07:37:58 +0000

The first time I ever made clover rolls it was a kitchen disaster. To this day I have no idea what went wrong. The rolls that I had such high hopes for were hard as a rock. My husband and I had a fun time kicking them around the kitchen. I tried to give our dog one and he, the dog that normally inhaled people food, took the roll in his mouth, ran outside and buried it. I think he knew deep down that these rolls should be out of site because of the danger they could cause if one was thrown and bonked someone in the head. We are talking concussion quality rolls.

That was a few years ago and I had stayed clear of clover rolls because of that one disaster. Today, however, I had a change of heart. I was trying to decide what to make for the Waiter There’s Something in My…Bread event. I was browsing through my recipes and was feeling uninspired. What happened next was nothing short of fate. I literally stumbled upon a food blog called “What We’re Eating“. This blog sucked me in from the first post I read and I kept reading and reading. It is a brilliant blog. As I was browsing through the posts I noticed some amazing photographs. Particularly, a photo of some incredible looking Rosemary Clover Rolls. I knew that this was my sign to get back on that horse and try to make clover rolls again. I was going to give this recipe a try and hope that it would be a success.

Let me tell all of you… I think these have got to be the best rolls, hands down, that I have ever made. They are tender, soft and crusty all at the same time. The addition of the kosher salt and cracked fresh pepper on top is what makes this recipe over the top delicious. I can just imagine the flexibility this recipe would allow with changing out the rosemary for a different herb. I will be making these over and over and over again and I will probably not change a thing. They are perfect the way they are.

To give these perfectly divine rolls a try for yourself, head over to the What We’re Eating blog and take a look around. To be tempted by other delicious breads, head over to the April edition of Waiter There’s Something In My…Bread event, hosted by the talented Andrew of Spittoon Extra.

Rosemary Clover Rolls

Course bread

Keyword bread recipe

Cook Time 20

Servings 12 rolls

Ingredients

3 cups bread flour plus extra
3/4 tbsp kosher salt
1 tbsp honey
1 tbsp olive oil plus extra
1 1/2 cup warm water between 100-110 degrees F, plus extra
1 packet of dry active yeast
1 tbsp fresh rosemary chopped
2 tbsp butter melted

Instructions

First, in a large liquid measuring cup, dissolve honey in 1/2 cup hot water. Then add 1 cup lukewarm water, about 105-110 degrees F (so you have a total of 1 1/2 cups), 1 tbsp olive oil, and the packet of yeast to the measuring cup. Mix thoroughly to dissolve the yeast. Set aside for 5-10 minutes until the yeast has become active and the mixture has started foaming and bubbling. If after 10 minutes, nothing has happened, start again with a new set of ingredients, until the yeast appears active.
While waiting for the yeast to activate, oil a large bowl and set aside.
In a separate bowl add the flour, salt, and rosemary; stir to combine.
Once the yeast appears active, oil a wooden spoon and your hands to prevent the dough from sticking during the kneading process. Pour the yeast mixture into the flour and stir with the greased wooden spoon until almost all of the flour pulls together and forms a ball. Feel the dough. You are looking for the dough to be soft and slightly moist, but not terribly sticky. If there is still extra flour, simply add more warm water; if the dough seems too moist add more flour (although some flour will be incorporated in the kneading process).
Turn the dough out onto a lightly floured clean surface. Kneed the dough with oiled hands for 5 to 10 minutes until the dough is smooth and elastic. If the dough starts to stick to the kneading surface, lightly re-powder the surface with a little more flour. Work the kneed dough into a ball, then place the ball into the large oiled bowl, seam-side down. Cover the bowl with oiled plastic wrap and a clean towel and set the bowl in a warm draft-free area. Allow the dough to rise for about 1 1/2 hours until it has at least doubled in size and the yeast has had time to ferment.
While the dough is rising, lightly grease then flour muffin tins (will make about 12 rolls). Once the dough has risen, oil your hands with olive oil, then begin pinching off 1 inch pieces of dough.
Roll the dough between the palms of your hands to form balls then place three balls side-by-side in each tin. Repeat this process until you've used all of the dough. Cover the tins with oiled plastic wrap and a clean towel and allow them to rise for another 45 minutes.
During the second rising, preheat oven to 400 degrees. After 45 minutes, gently brush the tops of the clover rolls with melted butter then sprinkle lightly with kosher salt and fresh cracked black pepper. Bake at 400 degrees in the upper part of the oven, for 15-20 minutes or until the muffins are golden brown and crusty. As soon as you take the rolls out of the oven, remove them from the muffin tins and allow them to cool slightly on a cooling rack.

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