Honey Wheat Rolls

I must be crazy to bake bread in the middle of an Austin summer. But who can resist the allure of freshly rolls? Especially since thunderstorms have been rolling into the hill country most evenings, turning the sky dark at 6:00, reminding me of winter.

We all eat to survive, and yet there are so many different ways to sustain ourselves. And I’m not just talking about one person’s preference for a steaming bowl of noodles and another person’s preference for grilled meat. I’m talking about the way people move food from the table to their mouth.

The atmosphere they create to facilitate the satisfaction of both the body and the mind.

The utensils that aid in the process.

And the speed in which the hand and the mouth move.

One of the things I secretly enjoy: watching people eat.

And this applies especially well to bread. Some people tear, some people slice. Some  dip, some spread. When Ryan and I spent time in Paris, I watched, aghast, as french youth tore off chunks of their baguettes as they walked down the street. I wanted to tell them, “Don’t you realize you’re eating some of the best bread IN THE WORLD? Don’t you want to enjoy that baguette under candlelight, with a violin humming in the background?”

You can probably already guess how I like to enjoy my food: slowly, with measured restraint, until I feel happy and full.

My brother-in-law is a fan of these honey wheat rolls. I make them for almost every holiday, and now my little sister whips up a batch at home on special occasions. I’ll never forget the first time I saw Brandon enjoy these rolls. He took a jar of honey, and coated the warm and yeasty surface with a thick drape of sugar. It was perfect. And I could see that those rolls were a piece of heaven for him. It brought me so much pleasure to watch him that I decided to do the same with my own. And he had a good thing going. These rolls are heavenly. But they taste even better with an extra drizzle of honey.

These rolls call for a generous amount of honey (for baking and eating). As I thought about the bees that created one of my favorite sweeteners, I found this beautiful La Rochere stemmed wine glass at Stanger’s Cookshop, and I thought it would be a perfect addition to a table that featured one of my favorite foods–honey wheat rolls. Because without bees, we’d have no honey. And a world without honey would be a very bad place (this, I’m sure, my brother-in-law would echo).

But you can’t imagine it now? A basket of warm rolls, 6 or 8 of those stemmed bee wine glasses, and a jar of honey to share. The La Rochere Bee Carafe would also be on the table, and it oculd house….well, what would it house? I’m not sure what alcoholic beverage goes best with warm rolls, but I’m confident one of you fine readers knows that answer.

So enjoy these. Remember the bees. And take the time to slow down when you eat your food. I find watching your dinner mates eat is an excellent way to do just that.

Honey Wheat Rolls

2 Packages of Active Dry Yeast
1 3/4 cup warm water
1/4 cup honey
1 egg, beaten slightly
1 tsp salt
1/4 cup butter, melted and cooled
2 1/2 cups whole wheat flour
2 1/2 cups AP flour

1.In a large bowl, dissolve your yeast in the warm water and let sit for ten minutes or until creamy. Add honey, beaten egg, and melted butter into your yeast mixture.

2.  Mix whole wheat flour, all-purpose flour, and whole wheat flour into your yeast mixture.  If you have a Kitchen Aid Mixer, attach the dough hook and stir for 5-8 minutes.  If not, turn dough out into a lightly floured surface and knead until smooth and elastic (about 8 minutes).  Place in a lightly oiled bowl and cover with a damp towel (I like to stretch a rubber band around the rim of my bowl to ensure that the towel stays on).

3.  Let your dough rise in a warm place for about an hour or until dough doubles in size.  Punch down dough, cover, and let rise again (about 30 minutes).

4.  Grease or line two baking sheets with parchment paper. Divide dough into 2 ounce pieces. You can shape the dough however you like. I divided each 2 ounce piece into three, smaller balls. Once divided, place on baking sheet and allow to rise, uncovered, for 30-40 minutes.

5.  Bake rolls for 10-12 minutes in a preheated, 400 degree F oven.

Monet

Anecdotes and Apple Cores

Wheat Flour Tortillas

Ryan and I have  lived in Austin for almost TWO years now. Hard to believe, especially when I think of the next few months here. 100 degree weather will never feel normal. No matter how long I stay in Texas.

But what does feel normal after living in Austin for two years? Eating flour tortillas for breakfast, lunch, and dinner.

The breakfast taco reigns supreme in Austin, and despite my love for a bagel and cream cheese, I get it now. Taking a butter knife to an avocado before the sun puts on its heavy boots is how mornings were meant to be, I’m now convinced.

Not surprisingly, I’m picky about my breakfast tacos. I want organic eggs. Goat cheese. Wild mushrooms. And really good flour tortillas.

If you talk to any Mexican grandmother, you’ll learn a thing or two about flour tortillas. There is nothing like walking into a kitchen where a griddle is hot and ready for flattened discs of dough. Even better is when a tortilla master is willing to share her secrets.

One of the first things you’ll see is a container of lard. Lard is the fat of choice for tortilla making. Most Mexican grandmothers don’t even think about tortillas without it. And I understand why. I’ve had tortillas made with lard and they are truly delicious. But my pleasure always diminishes when I think about what I’m ingesting. And as a baker of cakes, I buy butter (not lard) in pounds. Because lard never makes its way into any of my cake creations, I don’t have that ubiquitous container in my own kitchen.

But the good news is this: butter makes everything better. And this applies to toast, frosting, pie crust, and now flour tortillas.

This wheat flour tortilla recipe calls for a few pats of unsalted butter, flour, salt, and baking powder. Within one hour (yes, only one hour!) you can have a gorgeous stack of tortillas, ready for breakfast or dinner.

One important key is to let your tortilla dough sit for at least 30 minutes before rolling it out on the counter. This allows the gluten to develop, which means you can roll your tortilla dough into paper-thin discs that bubble beautifully when they hit the hot skillet.

Another important key is practice. You’re going to make some oddly shaped tortillas before you get it right. And that’s perfectly fine. Because good tortillas come in all shapes and sizes, right?

Wheat Flour Tortillas

3/4 cup all-purpose flour

3/4 cup whole wheat flour

1/4 teaspoon baking powder

1/2 teaspoon salt

3 tablespoons unsalted butter

1/2 cup HOT water

1. In a medium bowl, mix together flours, baking powder, and salt with a large spoon or whisk. Cut butter into 1-inch pieces. Using your hands, mix butter into flour. This is a very similar to making pie dough. The dough should be crumbly.

2. Once butter is incorporated into dough, add hot water and mix until dough starts to come together. Knead the dough for 3 minutes. Cover bowl with plastic wrap or a damp towel and allow to rest for 30 minutes.

3. After resting, divide dough into 10 pieces (about 1.5 ounces each). Press each piece of dough into a round disc and roll out with a rolling pin. The dough should be very thin. Cook dough on a heavy skillet, medium to high heat. Each side will need to cook for 1-2 minutes. The tortilla will begin to form bubbles when ready to flip.

4. Remove tortillas to a plate to cool and cover with a paper towel if not ready for immediate eating.

Monet

Anecdotes and Apple Cores

Pretty Pink Cakes

 Anyone care for a slice of cake?

Because I’m having a Cake Stand party next Thursday night at my MOST favorite coffee shop in Austin: Vintage Heart.

From seven until nine on July 19th, I’ll be slicing cake, sipping on a latte, and taking cake orders for the winter and spring seasons. I already have a few of my future brides slated to come and taste cake. While they sample, they’ll also be lucky enough to look at the fabulous invites created by Beetlebum. And here’s a solid piece of news: Beetlebum knows how to design a card! Forget all those over-crowded (and tacky) bridal shows. We’re hosting our very own cake party, and I want you to be there.

And even if you aren’t getting married, you should come.

Because who doesn’t like cake and coffee and pretty pieces of paper? And there are over a thousand other reasons to order a cake.

 Maybe for a baby shower? Because God knows enough people are reproducing right now!

Or perhaps for a graduation? I will CERTAINLY be eating cake the day I receive my M.F.A degree.

Maybe for a dinner party? Spend your time shaving radishes or writing name cards.

Or perhaps you just want to share a cake with someone special. I made the button cake above for the sweetest coffee shop owner south of the Mason-Dixon line. You should have seen her smile.

So as you can see, there are a thousand reasons to eat cake.

And here’s another: you’re pretty darn special.

Plus, if you come to my cake party, I will get to meet you. And I love meeting new and old friends. Especially when we can sit together and listen to the sound of milk steaming and coffee seaping through paper filters.

So let me know if you’d like to attend my party (or if you’d like to order a cake). Email me at monet@cakestandbakes.com. I’ll get back to you in less time than it takes to whip up one dozen egg yolks into the best French Meringue you’ve ever had.

And for my readers that live hundreds or thousands of miles from Austin…here is a recipe I often use when baking cakes. This almond vanilla white cake is both strudy and moist. Perfect for eating and stacking.

Vanilla Almond Cake

2 2/3 cups all purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 cups sugar

1/2 cup butter (room temperature)

2  large egg

2 tsps vanilla extract

2 cups buttermilk

2 tsps almond extract

1. Preheat your oven to 350 degrees F. Line and grease two 9-inch cake pans.

2. In a small bowl, whisk together flour, baking soda, baking powder, and salt until well combined.

3. In the bowl of a stand mixer, cream butter and sugar until light and smooth, 4-6 minutes.

4. Add in the egg, almond extract, and vanilla extract and beat until smooth.

5. Add half of flour mixture, stir, pour in buttermilk, stir, and then add the remaining flour. Mix until well combined.

6. Distribute evenly into cake pans. Bake for 25-35 minutes, or until the cake slightly springs back when touched. Allow to cool completely before frosting.

Monet

Anecdotes and Apple Cores

 

Ahoy!

Ryan and I have been in Maine for the past week and it has been DELIGHTFUL. Susanne’s father-in-law has a beach house in Biddeford, and we’ve been eating lobster, making blueberry pies, and watching waves break against the elephant rocks in the backyard.

There is something magical about this part of the country. Teeming with life, Maine reminds me of how powerful nature can be. Humans don’t have the upper hand here. Houses are tucked behind ancient pines and roads are on the brink of being swallowed by the ever expanding forests.

And then of course, there is the ocean.

Today, I stood in the ocean with my feet surrounded by sea pebbles, rocks worn down by the constant ebb and flow of the tide. As the waves crashed and then pulled the sediment beneath me, I felt the rhythm of the world, and I repeated the word, “Rest.” Because there is something about embracing nature that stills the soul. At least this is what happened for me. On 4th of July, fireworks were cancelled due to a thunder storm. At first, we were disappointed, but then we witnessed the most incredible lightning storm over the ocean. I’ve never seen anything more spectacular.

And then of course, there is my family.

Susanne is 8 months pregnant (with 3 children under 10), and she remains just as vibrant as ever. Last night, we ventured into town for an ice-cream cone and watched a light house blink as we finished the last spoonfuls of our frozen treats. Halley and I wore our hair in twists last night and painted our lips a bright red to match the shells of the lobster that Ken pulled out of the boiling water for dinner. We ate, we laughed, and we held each other. This is family, and it was good.

Tomorrow, Ryan and I drive to Providence to visit friends we haven’t seen in years. I’m sure we’ll have more stories to tell and more pictures to share come Monday.

Oh yes. As I’ve been relaxing this week, I’ve also received several emails for weddings and events this fall, and I couldn’t be happier. Cake Stand is  partnering with Vintage Heart Coffee and Beetlebum Design for a Cake Party in Austin, Texas on July 19th. If you’re interested in coming, please send me an email at monet@cakestandbakes.com, and we’ll put you on the invite list.

Monet

Anecdotes and Apple Cores

Sour Cream Rolls

The house stands!

Thank you to everyone who has been watching and praying with us. My parents found out last night that their house had not succumbed to the fire. Unfortunately, six or seven houses on our street did not survive, and over 300 homes burned down in their neighborhood. My heart goes out to those families, but I know the community will rally, offering love and support.

I made these rolls on the same night the fire came over the mountain. Living over one thousand miles away from my family left me feeling helpless, and so I coped by kneading, shaping, and baking. There is something therapeutic about beating your hands into a pile of pliable dough. And the smell of baking bread continues to be a source of comfort–it always reminds me of home.

And recipe turned out pretty darn good (thank goodness because recipe failure is not allowed when you are baking to cope). The sour cream makes these rolls  rich and light. They rose beautifully, and as they baked they turned a lovely golden brown. We served them with dinner, we slathered them with apricot jam, and I greedily took one to bed with me last night (I was hungry, folks!)

Ryan and I are traveling to Maine on Monday, and I can’t wait to leave this lovely Texas heat and put on a sweater for a few days. I’m contemplating packing my cake pans and a few decorating tips. My 9 year old niece loves to bake, and I think a 4th of July cake might just be in order. I’m hoping to take pictures of boats and lobsters, blueberries and bikes. I’ll share a few photos here, and I’ll share more on my facebook page.

I hope everyone has a beautiful and happy 4th of July. And remember, if you live in Colorado (or anywhere else that is dry as a bone) DON’T SHOOT FIREWORKS. Eat a cupcake or something sweet instead.

Sour Cream Rolls

3 cups bread flour

2 1/4 teaspoon active dry yeast

1 teaspoon salt

2 tablespoons sugar

1 cup sour cream

1/4 cup water

1 egg

2 tablespoons butter

1. In a large bowl, combine flour, yeast, sugar, and salt. In a small saucepan, heat the sour cream, water and 2 tablespoons butter stirring to mix until it heats to 120°-130°; add to dry ingredients.

2. Beat on medium speed for 2 minutes. Add egg and beat 2 minutes longer. .

3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. (I used my stand mixer with the dough hook attachment.)

4. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

5. Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a smooth ball.  Place each ball on a parchment lined baking sheet.

6. Cover with plastic wrap and let rise until doubled, about 30 minutes.

7. Bake at 375° for about 20 minutes or until golden brown.

Always,
Monet