Monday, March 12, 2007

I thought I’d post the recipe for the yeast rolls we’ve been making lately. I made them yesterday using some oat flour and they turned out tasty, too.

Here’s the original recipe as published in the breadmaker user guide.

Butter-Rich Roll and Bread Dough

Add ingredients into the breadmaker pan in the following order:

1 cup water
1 large egg
3-1/4 cups bread flour
4 Tbsp sugar
1 tsp salt
3 Tbsp dry milk
1/4 cup butter
1-1/2 tsp Active Dry yeast

Follow the steps for making dough in your breadmaker. When the breadmaker has finished the dough, remove it from the pan. Cut the dough into quarters and then each quarter into 6 pieces. Shape each into a ball. Place each ball about 1 inch apart on a parchment paper lined baking sheet. Cover and alow to rise for about 40 minutes to 1 hour (I turn on the oven to the lowest setting before I shape the balls. When the sheet is full, I turn off the oven and place the pan in the warmed oven. The rise then only takes about 15-20 minutes. Brush with egg glaze, if desired. Bake in a 375 oven for about 10 minutes or until golden brown.

Here’s Beau’s modified list of ingredients - remember to add them to the pan in the order listed.

Beau’s Yeast Rolls

1 cup water
4 Tbsp rice milk
1 large egg
3-1/4 cups bread flour
2 tsp wheat gluten
4 Tbsp sugar
1 tsp salt
1/4 cup butter-flavored Crisco
1-1/2 tsp Active Dry yeast

He can’t tolerate the milk products, so he’s replaced them. When I made them yesterday, I used 2 cups of the bread flour, 1-1/4 cup of oat flour, I used oat milk instead of rice milk.

Enjoy.

[LATER]: I was trying to type this post when Jesse needed immediate attention - hello, first cold! As a result, I forgot that I planned to also post about my pot roast yesterday.

I broke out the crock pot again for the pot roast, aiming for a one pot meal to go with the rolls I planned to make. So I chopped up some onions, carrots, celery, and red potatoes to add to the pot with the roast. Over all of that, I sprinkled a packet of Lipton onion and mushroom soup mix and added about 2 cups of chicken stock (I didn’t have beef stock handy and I wanted something other than just water, although water would have been fine). I started the crock pot at high for the first hour and then lowered for the next 7 hours. The meat was beautifully tender and the veggies delicious, although I think that next time I may add them after I lower the heat so that the carrots and potatoes don’t get quite so soft. And I might add peas later, too. Anyway, it was easy and turned out great.