Mmmm Rolls

I love to let bread rise on a warm windowsill, but the sun hasn't been out much these days. I do have a warm mantel near the wood stove that works perfectly.

Make an easy batch of rolls. Shape them however you'd like. My old Better Homes and Gardens "Complete Step-By-Step Cookbook" is a classic and it shows 9 different ways to shape them, including Fantans, Parker House Rolls, Bow Knots and Rosettes. I made mine Shortcut Cloverleaves. Just snip an X on the top, then let them rise.

DINNER ROLLS
3 1/2 cups flour, 1 package dry yeast, 1 1/4 cups milk, 1/4 cup sugar, 1/4 cup shortening or butter, 1 teaspoon salt, 1 egg

Mix together 2 cups of the flour and the yeast. In a microwave-safe bowl, mix together the milk, sugar, shortening or butter, and salt. Heat until warm and melted. (Let cool if it's too hot. You want it warm for the yeast.) Add to flour mixture and add the egg. Mix on low speed for a minute then at high speed for 3 minutes. Stir in as much of the remaining flour to make a moderately stiff dough. (until it's not too sticky) Knead with the dough hook on your mixer until it is smooth and elastic. (approximately 5 minutes)
Place the ball of dough in a greased bowl and cover with plastic wrap or waxed paper that's been sprayed with cooking spray. Let rise in a warm (not hot) place until double (45 - 60 minutes). Punch down and divide in half. Cover and let rest 10 minutes.
Cut each half into 12 pieces. Shape each piece into a ball, pulling the edges under to form a smooth top.
I sprayed muffin tins with cooking spray. Placed the dough smooth side up, and cut the tops. You can bake them plain, or bake them in a round cake pan. Or check out some other shapes and options.
Bake in a preheated 400° oven for 10 - 12 minutes. Cool in pan for a few minutes, then move to a rack. Makes 24 rolls.

I'll Never Buy A Nut Roll Again

I made a terrible mistake the other day and actually bought a nut roll at the grocery store! It was so tempting since I've been way too busy and nut roll is one of my favorite things at the holidays.
I am digging out my nut roll recipe to share with you since I vow to NEVER buy one again. The hollow, dry, flavorless dough is not worth the price. Yes, it takes awhile to make these, but you'll have extra for yourself, or to give as a gift. They freeze well...if you don't eat it all!

I haven't researched the history of the nut roll. I do know that it's an Eastern European recipe that is sometimes filled with a fruit spread or poppy seed instead of a nut filling. It's sometimes called Kolachi or Potica and comes from Poland, Croatia, Serbia, and Slovak recipes.
Take time to make these yourself. You won't regret it!

NUT ROLL
Makes 4 loaves

2 packages dry yeast
1/2 cup warm water
1/2 cup butter
1/2 cup Crisco shortening
2 cups warm milk
1 cup sugar
2 teaspoons salt
4 egg yolks
8 cups all-purpose flour

Dissolve the yeast in the warm (not hot) water. In a large bowl mix the flour, butter, shortening, salt and sugar. Add the milk, egg yolks and dissolved yeast. Mix well and knead about 5 minutes, until it's smooth and elastic and doesn't stick (adding more flour if necessary). Place in a greased bowl and cover with waxed paper or plastic wrap that's been sprayed with cooking spray. Let rise in a warm place until doubled in size (about 2 - 3 hours).
Make the filling...
2# ground walnuts
2 cups sugar
12 oz. evaporated milk
2 teaspoons vanilla
2 teaspoons salt
1/2 cup butter
4 beaten egg whites to stretch the filling, if desired

I like to bake these on parchment paper, but I still spray a little bit of cooking spray on the paper. After the dough has risen, divide it into 4 pieces. Roll each piece to 1/8 to 1/4" thick. Spread with cooled filling. (Some recipes spread melted butter first, then the filling. Others spread the filling and drizzle with honey and/or cinnamon.) Roll it up like a jelly roll and place seam-side down on the parchment-lined baking sheet. Cover loosely with a light towel and let them rise for 1 hour.
Bake in a preheated oven at 350° for about 30 - 40 minutes, depending on your oven. Cool completely on a cooling rack.

*** "Hungarian Nut Rolls" are a little different. They're more of a roll and fill cookie and I'll share that recipe with you next.***

Baking Day

I decided to bake bread today. Since I don't have a car and I have all the ingredients for a pasta dinner....except for some crispy bread.

I found a wonderful-sounding recipe in "The Italian Country Table" for a Sage and Mushroom Focaccia. The sage is still bountiful in my garden, but the dough takes a day or two to rise. I may start that for tomorrow, we'll see.

Today I found this Simple Crusty Bread recipe that was published in "The New York Times." I'll have to rescue my baking stone from the gas grill. We had a wind storm after hurricane Ike that cause a power-outage just when I was about to bake off a bunch of pizzas for guests. My husband did a wonderful job of rescuing the situation and helped me bake them in the gas grill. They were delicious, but the baking stone is a bit charred.

I also came upon this recipe for Pane Rustica (Italian Peasant Bread) which is a modified version of the recipe above. It looks easy and delicious.

In any event, I'll try the crusty bread and see how it goes. After that, I'll be finishing up some scarves, hats and fingerless gloves keeping busy busy busy!