Best Dinner Rolls

Since we’re finally settled in our new home, I’ve had the entertaining bug. I want EVERYONE to come over. I’m sure this is also due to the impending arrival of Lucille Amelia. But sadly I find there is never enough time in one week to host all the friends and family my heart desires. If I had it my way, all obligations would vanish except menu planning, grocery lists, and afternoons in the kitchen.

These dinner rolls were one of many recipes I tried these past few weeks. The other batches of rolls weren’t necessarily bad…they just weren’t necessarily great either. I guess I’m still adjusting to bread-baking in Colorado. The altitude and the lack of humidity makes bread-making a more difficult task than it was in Austin. But I’m happy to say that these rolls are delightful. Light and fluffy, they rose easily and baked up beautifully in my oven. Is there anything as satisfying as taking a peek into your oven and seeing a loaf or a dozen rolls rising and browning like the ideal form should?

These rolls are also special in that my 10-year-old niece, Halley, helped form them on Sunday morning. She’s been staying with Ryan and me this weekend, and we’ve made pancakes, rolls, lemon bars, and calzones. We both love to bake, and I’ve enjoyed every minute with her.

So if you’re hosting a dinner party in the next few weeks and you’re looking for a delicious, fail-proof dinner roll, this is the answer to your quest. Without any doubt, your guests will eye the bread basket as you pass around the entree. They’ll ask themselves, “Is it wrong for me to take three rolls, four?” Because good bread with good butter is one of life’s simplest pleasures. And for me, the baking of good bread might be even better.

Best Dinner Rolls

1 (1/4-ounce) package dry active yeast

1 cup warm water, about 110 degrees F

1/2 cup sugar

1 egg, beaten

2 teaspoons salt

1 cup whole milk, scalded but cooled to warm

4 ounces melted butter (1 stick), plus 2 ounces

6 cups flour, plus more, as needed (substitute 2 cups whole wheat flour for a light wheat roll)

In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4 ounces of butter. Slowly add 6 cups flour, adding more as needed to make an elastic dough. Mix well and knead dough for about 5 minutes (either with dough hook or by hand).

Place dough in buttered or oiled bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.

Lightly oil two standard muffin pans. Punch down dough and form dough into 1-inch balls. Place 3-4 balls in each muffin tin. Fill muffin pans, cover with towel, and allow to rise an additional 1/2 hour.

Preheat oven to 350 degrees Fahrenheit. Brush rolls with remaining melted butter. Bake in preheated oven for 10 to 15 minutes, until golden brown.

Monet

Anecdotes and Apple Cores

Brown Butter Cornbread

I had planned on writing this post as soon as I got home from my OB appointment. Instead, I cleaned my house, mopped the floors, and made a batch of banana pancakes. Anyone who knows me well, understands that this behavior is a nervous response. Once I hit about 8 weeks, I haven’t had any worries in my pregnancy. The baby has been healthy. My blood tests have come back normal. My weight gain has been appropriate.

But today, my OB expressed what I call, “slight concern.” My fundal height (the measurement of my stomach/uterus) was behind schedule. “Nothing significant,” she assured me but not without ordering an ultrasound to make sure Lucy was growing the way she should be. Of course, that ultrasound couldn’t be scheduled until later next week. Not good for a mama who is prone to anxiety and worry. My sweet husband reassured me on the way home. He prayed over us, and we both felt Lucy move at his touch. Often, taller women carry their babies more internally. We have more room for our uterus to expand inside. In all likelihood, we’ll go to our ultrasound next week and see a healthy and growing little girl. But I still needed to clean the house and bake when I got home from the doctor. I still worry that something might not be right: my placenta isn’t giving her enough nutrients, the cord is deficient, etc, etc…

Yet then I remember that by worrying, I do nothing but send stress hormones through my body and Lucy’s body too. I trust that this baby was meant to be a beautiful and healthy part of our family. I hold onto the little kicks she gives me after I eat something sweet like an apple. And I’m thankful we live in a country where medical care is accessible and often exceptional.

I imagine I’ll do a fair share of baking this next week to curb my anxiety. These brown butter cornbread loaves came about last night, after a relaxing day with my older sister. Cornbread is one of my favorite snacks. I like eating it at meals, but I enjoy a piece late at night even more. This recipe produces loaves much more similar to a corn cake than the traditional southern cornbread. It’s sweet and flavorful. Why I never thought of using brown butter before in my favorite cornbread recipe is beyond me. It adds a wonderful nuttiness to each bite.

Brown Butter Cornbread

1/2 cup butter

1 cup buttermilk

2 eggs

1 1/4 cup all-purpose flour

3/4 cup stone-ground cornmeal

2/3 cup granulated sugar

1/2 teaspoons baking soda

1/2 teaspoons salt

In a small skillet, melt butter until it begins to bubble. Swirl butter around pan with a wooden spoon. The butter will begin to “brown” as small flecks form along the bottom of the pan. The butter will take on a nutty smell. Remove from heat as soon as it turns an amber-gold color. Allow to cool for 15-20 minutes before using.

Preheat oven to 375 degrees Fahrenheit. Grease three mini loaf pans or one regular loaf pan (or an 8 inch square pan). Set aside. In a large bowl, whisk together flour, cornmeal, sugar, baking soda, and salt. In a medium bowl, whisk together brown butter (cooled), eggs, and buttermilk. Fold wet ingredients into dry ingredients until just combined. Pour batter into prepared loaf pan(s). Bake in preheated oven for 20 minutes (mini loaf pans) or 35-40 minutes (regular loaf pan). A toothpick inserted into the center of the loaf should come out clean. Allow to cool in pan for 15 minutes before removing from pans. Enjoy while warm!

Monet

Anecdotes and Apple Cores

Apple Berry Rustic Tarts

Ryan and I had one of those weekends. We spent time with family and each other. We ate good food prepared by people I love (and we, ourselves, made a delectable orange chicken on Friday night). Ryan woke up early on Saturday to make me an omelet, and we drove around Colorado Springs hitting up estate sales and garage sales while I munched on pancakes (yes, pancakes are now portable for this 32 week pregnant woman).

At this point in my pregnancy, I receive welcome and unwelcome comments and advice. For example: we met a sweet old woman at Mountain Mamas (a local natural foods store) who spoke about birth with such excitement that I couldn’t help but look forward to the day I bring Lucy into the world. She advocated swaddling, baby-carrying, and co-sleeping. I listened, grateful for her kind and joyful advice, while she scanned my milk and pink lady apples.

And then, on Sunday, while Ryan and I waited outside an old dinky estate sale, we met the father of Max (Max was a big and frightful two-year-old). Max’s father couldn’t stop talking about the stresses of parenthood. He told us where to buy the cheapest formula (Costco) and reminded us, yet again, that our lives were going to become very different and difficult in a few weeks. “But,” he finally did say, “I do love my son.”

So as I think about parenthood, I remember the importance of listening to that still, quiet voice inside of me. I think parenting will be one of our greatest adventures, and I know that we’ll make many mistakes and have many successes. There are so many opinions swirling around us, and at times, it feels overwhelming. Should we use cloth diapers? Should we co-sleep? How should we discipline? What role should media play in our child’s life? The list goes on and on.

But then I remember what Ryan and I do best: we love each other, in small and quiet ways. And I know we’ll be okay.

Ryan and I also spent ample time in our kitchen this weekend. He’s brewing kombucha, and I baked rolls and these apple berry rustic tarts. I’ve been experimenting more and more with natural sweeteners. These little tarts don’t require any sugar because a good drizzle of honey provides all the sweetness you might crave after a spring dinner. Even better, this crust is made with whole wheat pastry flour. It doesn’t detract from the taste or the texture of the crust, but instead provides a wonderful nuttiness.

These tarts would be perfect for a dinner party of four. Each couple could split one. Or, if you’re feeling particularly hungry, a dinner party of two.

Apple Berry Rustic Tarts

Whole Wheat Pastry Crust

1 1/4 cup whole wheat flour

1/2 teaspoon salt

1/2 tablespoon sugar

1 stick COLD unsalted butter (organic, high quality butter is preferable)

Fill a cup with ice-water. You will use this to bring the pastry together. Whisk flour, sugar, and salt until combined. Dice butter and sprinkle pieces over flour mixture. Use a pastry cutter or two forks to work the butter into the flour. Stop once the butter and flour begins to look like small peas (it might look a bit uneven, this is okay).

Sprinkle 1/4 cup of cold water over the butter mixture. Use a rubber spatula to begin to bring the dough together. You might need an additional 1/4 cup water to accomplish this goal, but add sparingly, only one tablespoon at a time, until your dough forms into large clumps. Remove the dough with your hands and form into two small discs. Wrap dough in plastic wrap and allow to chill in refrigerator for at least one hour.

Apple Berry Rustic Tarts

2-3 granny smith apples, peeled and sliced into very thin pieces

2-3 large strawberries, sliced into thin pieces

1 teaspoon McCormick Ground Cinnamon.

4 tablespoons local organic honey

2 tablespoons butter

2 discs of whole wheat pie crust (see recipe above)

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Roll out each disc into a 9-10 inch round. Arrange cut apples in a circle on the pie crusts, leaving a one-inch margin. Sprinkle with cinnamon. Distribute strawberries in the middle of the apple rings. Carefully fold the outside margins over the outside edge of the apples (you may want to do this on the parchment lined baking sheet). Cut butter into small pieces and distribute over the top of the fruit. Generously spoon the apples and berries with the local organic honey. Bake in a preheated oven for 30 minutes, or until the crust turns a light golden and the apples are tender.

Monet

Anecdotes and Apple Cores

Zucchini Maple Muffins with Strawberry Mascarpone

I’m not the first to say: what a week it’s been. I know I’ve been reminded to slow down and appreciate the relative simplicity of my daily life. My heart and thoughts go out to our brothers and sisters around the country, who have witnessed such loss and destruction. Some days this world can feel too heavy.

I’m thankful that we’re in a season of rebirth. Although snow still covers the ground (Colorado is stubborn), I can see new buds on trees and there are plants in my front yard that are poking up from beneath the winter mulch. How we need a reminder of life’s continual cycle when days are long and dark. In many ways, Lucy’s presence in our life is akin to the first bloom after a harsh and biting season. My sister died two years ago, and Lucy will likely be born within days of her birthday (late June). My mind has been brought back to this place of remembrance and thankfulness after seeing the terrible scenes this week. I can’t begin to offer comfort to those who have lost limbs or loved ones. But I can say that on my own journey, the sun did rise again.

These muffins came from abundance. With spring here, our supermarket is receiving some of our more warm-weather friends. Zucchini was on sale (1 dollar a pound) and a huge carton of strawberries (32 oz) could be had for 2.99. I wanted to create a muffin that was flavorful without being loaded with refined flour and sugar. I used maple syrup to sweeten the muffins and a few tablespoons of honey for the marscapone cheese. So yes, I’m happy to say that this is another great recipe free of all refined sugar.

I also browned the butter before adding it to my batter-a sure way to impart both flavor and moistness. You can never go wrong with browned butter (at least this is what my husband says).

Ryan and I are looking forward to a quiet weekend. We are almost ENTIRELY unpacked, and the weather promises to be a bit more friendly than earlier this week. I’m tossing around ideas for a leisurely Sunday breakfast, and we’ll likely visit our favorite eating establishment tomorrow for pancakes and scrambled eggs. We don’t have much longer until Lucy arrives…and I’m trying to savor these last few weeks alone with Ryan.

I hope you have time to make something special this weekend, to treat yourself, your family, or your friends. These muffins are good for body and soul. I know I’m happy we still have a few extra. They’ll be making an appearance this afternoon along with a cup of tea.

Zucchini Maple Muffins with Strawberry Mascarpone Cheese

2 cups grated, unpeeled, zucchini (2 medium or 3 small zucchini)
1 ½ cups all purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons vanilla extract
½ cup butter
3 eggs
1 cup maple syrup
½ cup whole milk

Strawberry Mascarpone

1/2 cup mascarpone cheese
2 generous tablespoons honey
2-3 strawberries, finely diced

Preheat your oven to 400 degrees Fahrenheit. Line two 12-tin muffin pans with paper liners or grease well with butter. Set aside. In a medium bowl, whisk together, flours, baking soda, baking powder, salt, and cinnamon. Set aside.

In a small skillet, melt butter. Once melted, swirl butter around pan with a rubber spatula. The butter will begin to turn a light golden and small brown flecks will collect on the bottom of the pan. The butter will smell nutty and delicious. Turn off heat once butter begins to brown. Allow to cool slightly.

In a large bowl, whisk together browned butter, eggs, maple syrup and milk. Fold in dry ingredients, stirring until just combined. Fold in zucchini. Divide batter into prepared muffin pans (about 1/3 cup batter in each muffin tin). Bake in preheated oven for 15 minutes or until a toothpick inserted in the middle comes out clean. Allow muffins to cool for 5 minutes before removing to a wire rack.

To make strawberry mascarpone: beat together mascarpone cheese and honey until smooth. Stir in diced strawberries. Serve alongside cooled muffins.

Monet

Anecdotes and Apple Cores

Honey Sweetened Mini Cheesecakes

We only have nine more weeks before D-Day. It’s hard to believe I’m now in the single-digit countdown! Of course, I’m well aware that little Lucy will make her appearance when she’s ready (which most likely will not be on June 19th) but the imminence of her arrival is exciting. We’re also settling into our house, which makes me even more eager to welcome the newest member of our family. She has her own room–painted a calm, light green–and her crib is set against the wall. I should have pictures to share soon…but right now, there are still a few too many boxes to consider her nursery done.

I’ve also been baking more now that I’m in my own kitchen, with my own mixing bowls and baking pans. Homemade doughnuts happened on Sunday, and these petite strawberry cheesecakes were born on Monday afternoon. I happily used a combination of McCormick vanilla and almond extracts, resulting in a subtle, more sophisticated flavor profile. And to put these mini cheesecakes over the top? I used local honey instead of granulated sugar. With our little one fast approaching, I’m trying to bake as many naturally sweet treats as possible. The local honey paired with the sweet strawberries put these cheesecakes into our “favorite” category. I brought them to a party on Monday night…and they were quickly and happily devoured.

Cheesecake can be intimidating. When I went to make this recipe, I found forum after forum espousing complicated methods to achieve cheesecake magic. No doubt, these tips and tricks are worth exploring, but I’m happy to say that this is a simple and easy recipe. One you can make on a Monday afternoon, without the use of a water bath, a spring-foam pan, even a kitchen aid mixer. And because this recipe calls for honey (not granulated sugar) you can feel better about serving these to your kids (or eating a few extra yourself). Wouldn’t these be a lovely Mother’s Day treat?

So buy a bottle or two of almond and vanilla extract and find a good source of local honey. These come together in no-time, and they look oh-so-pretty on a cake stand or a decorative plate. But be warned, they won’t last long. These were gone before the sun had fully set, and I found myself wishing I had made a double batch (just so I could fulfill a late-night pregnancy craving).

Honey Sweetened Mini-Cheesecakes

2 (8 oz) packages cream cheese

1/2 cup local honey

2 eggs

2 Tablespoons McCormick® Pure Vanilla Extract

2 Tablespoons McCormick® Pure Almond Extract

12 vanilla wafers

Strawberry Compote

1 1/2 cup chopped strawberries

3 Tablespoons local honey

Preheat oven to 325 degrees Fahrenheit. Line a 12-tin muffin pan with paper cups. Place one vanilla wafer inside each muffin tin. Set aside.

In a medium bowl, beat together softened cream cheese and honey until smooth and creamy (about 3-5 minutes). Add in eggs, one at a time, mixing well after each addition. Stir in McCormick® Pure Vanilla Extract and McCormick® Pure Almond Extract. Spoon batter into prepared muffin tins, filling each about 2/3 full. Bake in preheated oven for 22-24 minutes, until cheesecake has just begin to set. Remove cheesecakes from oven and allow to cool in pan for 10 minutes before removing to a wired rack to cool completely (about 30 minutes). Allow to fully chill in refrigerator before serving (at least four hours).

Meanwhile, combine chopped strawberries with 3 tablespoons of honey. Allow to sit in refrigerator for at least one hour before spooning on top of cooled cheesecakes.