There is not one person I know who doesn’t enjoy a great bit of homemade bread with dinner. Not one! But because most of us don’t eat bread with dinner every evening, dinner rolls especially have become kind of a specialty item with nostalgic overtones.

Thick slices of homemade bread or dinner rolls were always served at dinner when I was a child, along with coffee for the adults and milk for us kids. I’m sure milk is still served to kids routinely, but as far as coffee and some type of bread product at each and every dinner, I think things have changed dramatically in that regard. At least coffee is never served with dinner here at Chez Carr, and bread only sparingly.

Personally, I would love to have bread with every meal. But realistically eating bread 3 times a day is not the best choice for continued good health. We almost always have some type of bread product with our easy over eggs for breakfast. But lunch and dinner we try to be good. Doesn’t always work out that way. Because what would I be thinking if I didn’t serve cornbread with chili, for example. (You see how this works? How I justify a bread product with dinner occasionally?)

So, I guess what I’m trying to say is that for me bread is a treat. And I love it when bread is served in a restaurant. Because it’s usually pretty darn good bread. So, realizing I’m not any different than most people, I love to serve homemade bread to dinner guests. The menu doesn’t always warrant a side of bread. But when it does, I try to make it happen.

So, if you too enjoy serving bread to your family and friends, I hope you enjoy this slightly altered recipe that I was lucky enough to find on the sallysbakingaddiction.com site. (Great site BTW!) Easy rolls to prepare. No special ingredients required. Just a perfect, soft, buttery, slightly herby flavored delight. And a great recipe for entertaining because the shaped rolls must spend some quality time in the refrigerator. So, making the dough and shaping the rolls the day before is a great way to free up some of your time when you are preparing a meal for guests.

This recipe is just a bit different than the Overnight Soft Herb Rolls recipe already on this site. So, now you have a choice. And who doesn’t appreciate choices? Unless of course, it’s a choice between a freshly baked plain croissant or a lovely pain au chocolat croissant. That my friends, is an awful choice to have to make!

Peace, love, and happy baking to all.

1 c. whole milk, warmed to about 110-degrees

2½ tsp. or 1 pkg. active dry yeast 

2 T. granulated sugar

1 lg. egg, at room temperature

¼ c. (½ stick) unsalted butter, divided

1 tsp. kosher salt

1 T. finely chopped rosemary

1 T. finely chopped fresh basil

1 T. finely chopped fresh parsley

1 T. minced fresh chives

2 tsp. minced garlic

3 c. bread flour, fluffed, plus more for work surface

veggie oil

coarse sea salt, for topping

Whisk the warm milk, yeast, and sugar together in the bowl of your stand mixer. Cover and allow to sit for 5 minutes.  

Add the egg, 2 tablespoons of the butter that has been melted and cooled to lukewarm, salt, rosemary, basil, parsley, chives, garlic, and 1 cup of  flour. Using your dough hook, mix on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough seems too wet add more flour a little bit at a time. The dough should be soft and a little sticky. Knead the dough for an additional 3 full minutes with your mixer.  

Pour a bit of oil into the mixing bowl. Using a stiff rubber spatula and your hands, shape the dough into a lightly greased ball.  

Cover with plastic wrap or a clean tea towel. Allow the dough to rise on your counter for 1-2 hours or until double in size. (Takes about 2 hours for my dough to rise.) 

Liberally butter a 9×13-inch baking pan.

When the dough is ready, punch it down to release the air. Shape the dough into 24 small balls. (Just eyeball it– doesn’t need to be perfect!) Arrange in prepared baking pan.  

Cover the shaped rolls tightly with plastic wrap and refrigerate overnight. Remove the rolls from the refrigerator, keep covered, and allow to rise on the counter for about 2 hours before baking.  

Bake in a pre-heated 350-degree oven on a rack towards the bottom for 23-27 minutes or until golden brown on top. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil.

Melt the remaining 2 tablespoons of butter just before the rolls are due to come out of the oven. Remove the rolls from the oven when they are golden brown, and the internal temperature reaches at least 190-degrres on an instant read thermometer.

Immediately brush the hot rolls with the melted butter and lightly sprinkle the tops with sea salt.

Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.

  

For last Sundays before concert meal in our home, to be served at exactly 1:15 pm, I prepared these whole wheat rolls and my soon to be published recipe for Savory Overnight Soft Dinner Rolls. Both offerings were well received. And the glorious thing, besides the ease of preparation and wonderful taste of both of these rolls, is that I must make and shape the rolls the day before I plan to serve them. And if you have ever made a full dinner for a large number of people, you know that every dish cannot be made the day of the event. So, every part of every dish that can be made ahead, must be made ahead. So, all I had to do Sunday morning was take the 2 9×13-inch pans out of my fridge, let them sit for about 1½ hours on the counter to come to room temperature (and perhaps rise a bit more), and then throw the pans in the oven. Done deal!

It always amazes me that people question whether I indeed made whatever type of bread I am serving. And I feel a bit bad when I have to admit that bread is just so darn easy to make. And also, so bloody forgiving. With cake, for example, you must measure the ingredients to a gnat’s eyelash. But with bread dough, you can fling just about anything into the mix, and it comes out fine.

So, as with this recipe, I added more butter than originally called for, less sugar, a tablespoon of vital wheat gluten*, and used 2 types of whole wheat flour. And the resulting dinner rolls were soft and delicious. Just enough whole wheat taste to be perfect when spread with soft butter. And as a roll to be eaten with breakfast liberally spread with either jam or honey, there is simply no equal.

So, next time you need a dinner roll that is perfect with just about any dish, give this simple recipe a try. You will not be sorry. Except of course when all the rolls have been eaten.

And as always, peace and love to all. 

1 T. active dry yeast

1¼ c. warm water

¼ c. granulated sugar

6 T. melted butter, cooled to lukewarm

1 lg. egg

1½ tsp. kosher salt, plus more for sprinkling

1 T. vital wheat gluten

2 c. whole wheat flour

1¾ – 2 c. whole wheat pastry flour

veggie oil

1 egg white, beaten

In a large stand mixer fitted with a dough hook, dissolve yeast in warm water. Let sit for 5 minutes, then mix in the sugar, melted butter, egg, and salt.

With your mixer running on low, add the vital wheat gluten and the 2 cups of whole wheat flour and about a 1¾ cups of the whole wheat pastry flour. Increase speed to medium and keep mixing until dough pulls away from sides of bowl and is smooth and elastic.  (If dough seems too sticky, add 1 tablespoon of flour at a time until dough pulls away from the sides of the mixing bowl.)

Add a bit of veggie oil to the bowl, and using your hands and a stiff rubber spatula, form the dough into an evenly greased ball. Cover bowl with plastic wrap and let dough rise in a warm place 1½ to 2 hours or until doubled in size.

Once dough is doubled, punch down and divide into 20 pieces. Shape each portion into a ball and place balls in a buttered 9×13-inch baking pan. Cover pan with plastic wrap and refrigerate overnight.  

Remove dinner rolls from refrigerator, remove the plastic wrap, cover with a clean tea towel, and let sit on your counter for about 1½ hours. Brush with the beaten egg white and lightly sprinkled with kosher salt just before placing in the oven.

Bake rolls in a pre-heated 375-degree oven for 20-23 minutes or until golden brown. The internal temperature of the rolls when taken with an instant read thermometer should be at least 190-degrees. (And yes, with bread of any sort, I always take the internal temperature before declaring it ready to be removed from the oven!)

* Vital wheat gluten is not technically flour. But rather a flour-like powder that contains nearly all gluten and minimal starch. It is produced by hydrating wheat flour, which activates the gluten protein, and then processed to remove everything except the gluten. Afterwards it is dried and ground back into a powder.

Since vital wheat gluten is a concentrated wheat protein, just a tablespoon or two in your bread dough can improve its texture, elasticity, and create a better crumb and chewiness in the final product. Vital wheat gluten is especially helpful for bread recipes using low-protein flour varieties, such as whole wheat or rye flour. It is also good for breads containing mix-ins like nuts or fruits. Vital wheat gluten helps provide more structure and stability to the final product.

Early yesterday afternoon while deciding what to cook for dinner, I decided Savory Navy Bean Soup would be perfect. (Recipe to be published in the near future.) But ever the bread lover, I wanted a quick and easy roll to slather with butter, then dip into my soup. (Decadent and hardly healthy, but none the less, that’s what I wanted.) (And yes, I was stamping my foot at the time. Just like any other spoiled brat.) So, off I went in search of a recipe for a fast and easy roll to complete our meal. And with the most luck I’ve experienced in a long time, I found this recipe on the jennycancook.com site.

But frankly, I hesitated before making these rolls because they looked just too darn simple. But because I was in a bit of a time constraint, I decided to dive right in. And I shall forever be grateful that I prepared this recipe. Because these rolls are the bomb.

And for all you bread baking challenged folks out there, this recipe is absolutely perfect for you. No mixer required. No guess work as to exactly how much flour to use. Simple, simple, simple. And absolutely delicious.

So, do not pass GO. Do not collect $200. Just make these rolls and be done with it. And a huge thank you to Jenny Jones for this fantastic recipe. You are a treasure!

Well, that’s it for today. But I want to leave you with this quote from Henri Nouwen. “If there’s any concept worth restoring to its original depth and evocative potential, it is the concept of hospitality.” So, to all you cooks out there who provide your family and guests with good food and good drink, please know that you are making a difference. Because when it comes to feeding your family and friends, nothing should be too good for them. There is simply no better way that I know of to prove in how high a regard you hold your family and friends, than by serving well prepared food in an attractive manner.

Peace and love to all.

2½ c. bread flour, fluffed* (plus more flour for shaping the dough)

1½ tsp. instant or RapidRise yeast

1 tsp. kosher salt

1¼ c. very hot tap water (116 to 125-degrees)  

Combine flour, yeast, and salt in a large bowl. Stir in the water until well combined. (This produces a very loose dough.)

Cover with plastic wrap and let stand at room temperature for 1¼ hour.

Transfer dough to a floured surface and sprinkle with a little flour. Using a dough/bench scraper, fold dough over 10-12 times, adding flour as needed and shape the whole mess into a rough ball.

Using the scraper, cut dough into 8 pieces. With floured hands, shape each into a ball by folding and tucking the dough under itself to produce a smooth surfaced top to the ball. (You may need to dip a bit of the dough into more flour while creating this smooth surfaced ball of dough.)

Place smooth side up on a parchment paper-lined baking sheet and cover with a clean tea towel. Let stand at room temperature for as long as it takes to pre-heat your oven to 450-degrees. (The dough balls will not double in size. Not to worry.)

Bake for 22-23 minutes for a softer roll, or a bit longer for a crispier exterior. Either amount of time will result in a lovely, puffy golden-brown roll.

Remove from oven and let cool a bit before eating. To re-heat, pre-heat the oven to 325-degrees and place the rolls directly on the oven rack for 10-15 minutes.

*Fluffing the flour for this recipe is unusual. When baking most yeast breads, you are given an amount of flour in the recipe, but how much you actually use is at the discretion of the baker. And of course, the look of the dough provided in the instructions. (Soft and elastic, a bit of the dough clinging to the bottom of the mixing bowl, etc.)  

So, if you are not familiar with ”fluffed” flour, this commentary should help you understand the concept. And BTW, for any baked goods (besides most breads), cake, cookies, pie crust, etc., I ALWAYS fluff the flour. ALWAYS!

Flour settles easily, becoming tightly packed inside a bag or jar. In order to make sure you’re not scooping up packed flour (too much flour), you should stir it with a spoon before lifting it with the spoon (kind of shaking it) as you place it into your measuring cup or cups. Then level off the top of the flour even with the rim of the measuring cup.  

As many of you know, I am a bread lover. Matters not whether it’s rye bread, sourdough, biscuits, bagels, quick bread, cornbread – you name it. If it smacks of bread, I am all over it. So, the other evening having just received my latest A1C blood test results and learning that I am no longer classified as a diabetic, I celebrated. I fixed these delicious rolls to go along with Duck Sausage and Bean Soup. (Recipe already on site.) And the combination of these biscuits and the soup turned out to be perfect! And thank you Pam from 101milekitchen.com for this great recipe.

And the best part. (Well, almost the best part, was how easy the biscuits had been to make.) (The actual best part was how wonderful these biscuits tasted. And how delicious they still were the second and third day!) One bowl and hardly any prep time. In fact, the oven took longer to come to temperature than it took for me to mix and shape the biscuits. How cool is that!

And cleanup was a snap. So, all in all, a recipe destined to be prepared and served over and over at Chez Carr. And each time I plan to make them a bit different. As examples, next time I make these biscuits, I’m going to use grated sharp cheddar cheese and a pinch of chili powder. Or crumbled blue cheese, granulated garlic, and a pinch of dried thyme. The possible variations are truly endless.

So, if you too like soft, flavorful, and easy to prepare biscuits, this is the recipe for you.

Well, the weather Goddess doesn’t seem to be able to decide what to do regarding precipitation around here. Mixed rain and snow are being threatened by the weather forecasters. But looking out the den windows, the mountains are in the sun’s spotlight. All the new snow that has fallen over the past week has turned even the low foothills into a snowy wonderland. Grey clouds are high in the sky, but the mountains themselves look Christmas card worthy. Truly beautiful to behold.

Speaking of Christmas, how did it come around again so soon? I sincerely hope you were paying more attention than I was, because so far, I haven’t given Christmas gifts and goodies even the slightest thought. Perhaps I should work on Christmas this weekend. But first there are World Cup matches to watch. And I do have my priorities after all! Christmas will just have to get sorted out between games. Besides, after all the Christmas’s I have withstood, I know everything will work out just fine in the end. It always does!

May you too adopt a more cavalier attitude towards the holidays this year. We are all so blessed and have so much to be thankful for. If all the cookies don’t get baked as planned, or a tree doesn’t get decorated this year, or you decide to go away for the holidays, so be it. Just be joyful and thankful for what was accomplished. If you are like me, you sometimes set the bar too high. Lowering the expectations you set for yourself could be the best way to truly enjoy this wonderful time of the year.

Peace and love to all.

1¾ c. unbleached all-purpose flour, fluffed

1 T. baking powder

½ tsp. kosher salt

freshly ground black pepper (just a smidge)

⅓ c. finely grated Parmesan cheese or grated cheese of choice

½ tsp. Italian seasoning or favorite combination of dried or fresh herbs

1 c. whole milk or half whole milk and half buttermilk

6 T. extra virgin olive oil  

Line a baking sheet with parchment paper or a silicone baking mat.

In a medium mixing bowl whisk the flour, baking powder, salt, Parmesan cheese, and Italian seasoning together. Pour the milk and olive oil over the dry ingredients. Stir just until the dry ingredients are incorporated. Don’t overmix.

Using a #24 (3 tablespoons) ice cream scoop, drop the biscuits onto the prepared pan. Bake in a pre-heated 425-degree oven for 14-16 minutes or until the bottom side of the biscuits are a nice golden brown. Remove from oven and serve immediately or allow to cool and warm just before serving.

    

OK, this is it! No more searching the internet for the perfect whole grain baking powder biscuit that is low in sugar and tastes fantastic. Because I have now found the holy grail of fairly healthy biscuits. Not only are these biscuits delicious; they are a snap to prepare. And because of this, I am so excited to share this recipe with you.  

And to whom do I have to thank for this recipe? foodnetwork.com. (I would throw immoderate plaudits towards the person or persons who came up with this recipe, but his, her, or their names weren’t referenced.)

Of course, I did make a couple of simple changes from the original recipe. I reduced the amount of salt from 1 teaspoon to ¾ teaspoon. And the next time I make these amazing biscuits, I will not brush the tops with buttermilk before baking them. (I found it a waste of good buttermilk for no apparent reason. The biscuit tops didn’t brown, so why bother! Next time I make these, which I assure you will be darn soon, I am going to try mixing an egg yolk with a bit of whole milk. If that works to help make a beautiful brown top, I will edit this recipe to include that step.)

Anyway, for now, these biscuits taste wonderful, but don’t expect the tops to be gloriously brown. Ain’t going to happen unless you bake them long enough to burn the bottoms. Which is not what I would suggest! What I would recommend however, would be to serve these biscuits warm, spread with room temperature butter and either local honey or a very nice jam or jelly. Because these babies deserve only the best. As do each and every one of you! Of course!

Well, there’s not much more to report today from Lake Wobegon. (And yes, I do miss Garrison Keillor’s The Prairie Home Companion.) It was such a fun radio show. And I especially loved the description of the town. “Lake Wobegon, where all the women are strong, all the men are good-looking, and all the children are above average.” Especially the line about women. Women have always been strong, but it was nice to hear it said. (And I am taking strong to mean competent, capable, proficient, accomplished, knowledgeable, talented etc. etc., rather than merely muscular!)

So, to all you “strong” women out there who make life better for everyone you meet, I salute you. Keep up the good work. Because life is not getting easier. For anyone. And staying positive in these tumultuous times is sometimes rather difficult to maintain. I only know that because I feel it too. I would love some morning to read in the newspaper that the Ukraine was now free of Russian invasion. Or the war on poverty was winning. Or that Covid was finally obliterated. Or that everyone finally acknowledged that climate change is real. (As just a few examples.) But that is only wishful thinking. And just thinking never accomplished anything. What helps is action.

So, if you have yet to cast your ballot, please do so ASAP. And for those who have already voted – good on you!

Peace and love to all.

1½ c. whole-wheat pastry flour

1 c. old-fashioned rolled oats

2 tsp. baking powder

2 tsp. granulated sugar

¾ tsp. kosher salt 

freshly ground black pepper (not a lot)

6 T. cold unsalted butter, cut into ¼-inch pieces

1 c. buttermilk

Preheat the oven to 400-degrees.

Line a rimmed baking sheet with parchment paper.

Place the flour, oats, baking powder, sugar, salt, and pepper in a food processor. Pulse until the oats are finely ground.

Add the butter and pulse until the mixture resembles a coarse meal.

Pour into a large bowl and form a well in the center. Gently stir in the buttermilk until the dough just comes together. (I use a table knife to do my stirring.)

Dust a work surface with flour.

Turn the dough out onto the floured surface. Flatten the dough into a rectangle about 1-inch thick. Fold the dough in thirds, like a letter. Flatten and repeat from the other direction. Then roll or pat out to a generous ¾-inch thickness. Cut out rounds using a 2½ to 3-inch biscuit cutter, rerolling and patting together to cut more biscuits until all the dough is used.

Arrange on the prepared baking sheet, leaving about 2-inches between each biscuit.   

Bake the biscuits until risen and light golden, 17 to 19-minutes. Serve warm.

   

Even though I have reduced my A1C down to an almost “normal” number (getting off prednisone really did the trick), I am still trying to eat like I have type 2 diabetes. And why shouldn’t I? I’m a senior citizen and sugar has never been a required food group! And at least for me, sweet desserts have never been my problem. (I like them, but don’t have to have them every day like a certain member of my family who shall remain nameless!) But, and isn’t there always a but, rather than cookies or candy, bread has always been my downfall. And as everyone knows bread is high in carbs. And our bodies break down carbs into glucose, leading to an increase in blood sugar levels. So, still craving bread, but armed with a tiny bit of knowledge, I like to bake with whole wheat and rye flours now rather than all-purpose white flour. Of course, there are times when white flour is the only choice. But I’m always keeping in mind that whole grains are far better for us. So, when I found this recipe for whole wheat biscuits on the rachaelcooks.com site, I was eager to bake us up some biscuits for dinner.  

I served the biscuits with Leftover Pork Tenderloin and Veggie Stew and they were so yummy. Of course, whole wheat flour takes a bit of getting used to. It produces a grainier mouth feel. But the flavor is lovely. And the more you eat baked goods made with whole wheat flour, the more you learn to appreciate the flavor it brings to the bread or whatever baked goods you are producing. Not to mention the nutritional benefits associated with whole grains.

So, next time you feel like making biscuits, give this recipe a try. They will be perfect any time a biscuit would make the perfect addition to a meal. Plus, they are easy to make. And isn’t that always a bonus.

So, thank you Rachael for this delightful and reasonably heathy recipe.

Well, that’s all for today. Mr. C. has a gig tonight in Bellevue. And before the gig we plan to dine at Angelo’s Italian Restaurant. I can hardly wait. Angelo’s was one of our favorite haunts when we lived in Bellevue. So, anytime I get to eat there is a walk down memory lane. Not to mention, a reason to eat more than I should. (Like I need a reason for that!) Anyway, it will be great too because we will be joined by Mark and Vicki, our dear friends and neighbors. So, great food and great company. What could be better?

Peace and love to all.

1½ c. whole wheat flour  

¼ c. yellow cornmeal

2 tsp. baking powder

1 tsp. baking soda

½ tsp. kosher salt

freshly ground black pepper

2 T. granulated sugar

¼ c. grated sharp cheddar cheese

6 T. cold unsalted butter, grated

¾ c. buttermilk

In a large bowl, whisk the whole wheat flour, cornmeal, baking powder, baking soda, salt, black pepper, and sugar together. Stir in the cheese and grated butter. Add the buttermilk and stir until just combined.

Pat out the dough to about a ½-inch thickness on a floured surface. Use a biscuit cutter to cut into rounds. Re-roll the scraps and cut as many rounds as you can. Place on an ungreased baking sheet about 1-inch apart.

Bake in a pre-heated 450-degree oven for 12 minutes or until golden brown. Best enjoyed fresh and hot. (But gently microwaved and slathered in room temperature butter works mighty fine too.)

 

Over the years I have made many types of bread. Baguettes, boules, loaves, quick and yeast breads, rye, whole wheat, sourdough, you name it. But now that I need to monitor my carbs more closely and concentrate on upping my fiber intake, it isn’t quite as much fun to bake bread as it used to be. Until yesterday that is. Because yesterday’s bread baking adventure was not only fun, but the whole process went quickly, and the result was wonderful. But then, I have always been a sucker for sourdough bread of any kind. And I am particularly fond of English muffins. And when English muffins are built using olive oil, an egg, milk, and rye and whole wheat flours, the carb count is reasonable, and the fiber count is high enough to offset the 1 tablespoon of honey used as a sweetener.

If there is any one thing on which most experts on diabetes agree, it’s that carbs in the form of fiber (mainly in fruits, veggies, whole grains, and legumes) are better for us than any other type of carbohydrate. Our bodies are simply unable to absorb and break down fiber. So, fiber rich foods don’t cause a spike in blood sugar the way other carbohydrates can. Which in turn helps keep our blood sugar in the appropriate target range. So, all in all, lots of fiber is quite essential for our every day good health.

So, not only are these English muffins delicious; they are high in fiber and stinkin’ easy to make. And the best part, I can toast half a muffin in the morning for breakfast and not feel guilty. (I hate feeling guilty.)

So, if you too would like to build an English muffin that is easy to prepare and tastes really great, this is the recipe for you.

Well, I’m home today because we are having our yearly generator inspection. Mr. C. is off performing at the annual Anacortes Arts Festival, but someone had to stay home to greet the nice man who will be performing the checkup. Since I don’t play the piano as well as Andy, I pulled the short straw. But not to worry. Mr. C. is in two other bands performing tomorrow, so I will have plenty of time to check out the art exhibits and help a few artists line their pockets from the fruits of our labor. (My civic duty, right?) OK, I will also be in the audience to applaud the bands, because, well, I really love jazz, and these bands do jazz really, really well.

And for those of you who live in the area and have never visited the Anacortes Arts Festival, you are in for a treat. There are dozens of booths featuring high quality arts and crafts for sale, three stages offering live music, and fun food opportunities in abundance. So, don’t miss this opportunity to support your local artists, try a new dish or enjoy an old favorite, and listen to some great music.

And as always, laugh, love, and just be happy to be alive.

Peace and love to all.

½ c. sourdough discard (I used a rye flour sourdough starter)

2¼ tsp. instant yeast

1 T. honey 

2 T. extra virgin olive oil, plus more for greasing the mixing bowl

1 tsp. kosher salt

1 lg. egg

¾ c. whole milk

1 T. vital wheat gluten

½ c. stone-ground rye flour

2 c. stone-ground whole wheat flour

Place the sourdough starter, yeast, honey, and 2 tablespoons olive oil in the bowl of your stand mixer. Let sit for 5 minutes until bubbles start to appear.

Add the salt, egg, whole milk, vital wheat gluten, rye flour, and most of the whole wheat flour.     

Using your dough hook, mix everything together and knead for 5 minutes. Add more flour as needed to make a tacky dough.  

Pour a bit of olive oil in the mixing bowl, and using your hands and a stiff plastic spatula, form the dough into a well-greased ball. Cover the bowl tightly with plastic wrap and allow dough to rise until doubled, around 1 to 1½ hours.

Line a baking sheet with parchment paper and then lightly sprinkle with cornmeal.

Place the risen dough on a lightly floured work surface and cut into 8 equal pieces. Form each piece into a ball and flatten slightly with your fingers. Place about 2-inches apart on the prepared baking sheet. Cover with a lightweight tea towel and let rise until the muffins are doubled in size, around 45 minutes.

When you are ready to cook the muffins, heat a pan (a non-stick griddle works great for this) over medium-low heat. Gently lift the muffins with a flat spatula and place them on the heated pan. (I do 4 at a time. Too many at a time makes it difficult to flip them.) Cook for 2 minutes on each side and place them back on the same baking sheet.

Bake in a pre-heated 325-degree oven for about 10 minutes or until fully cooked. (The internal temperature should be at least 200-degrees to consider the muffins fully cooked.)  

Remove from oven and place on a rack. Store in an airtight container. Great slathered in butter or spread with something sweet or savory.

    

So, I know I have mentioned before that I am not a gourmet. I am just a gal who likes really great food. And I am not a food snob. I mean really, my favorite food is a bacon guacamole burger. So, that said, I definitely do not qualify for gourmet status! And for more proof positive, in addition to a truly great burger, I periodically get a yearning for a really good hotdog. Again, hardly a gourmet food. Except, and I mean this, when the hotdog is made by a specialty butcher shop. Then – all bets are off. But what I never have been able to find until yesterday, was a hotdog bun worthy of the quality hotdogs that are now available at most grocery stores. And yes, I am picky when it comes to both hamburger and hotdog buns. The buns should be tasty as well as able to contain all the meat and fillings while the juices run down my arms and off my elbows. (A condition I find usually happens when I am enjoying a really good burger or hotdog.)  

So, in keeping with my new reality (whole wheat flour and reduced sugar) I modified a recipe that I found on the godairyfree.org. site.

And I have to say, this was one of the easiest bread products I have ever made. And the resulting hotdog buns were good enough to have eaten sans the hotdog. Of course, I didn’t, but the bun was just that delicious. And tender, and just the right size to keep my hotdog and extras (mayonnaise, dill pickle relish, ketchup, and old-fashioned yellow mustard) from escaping. This quick and easy to prepare bun simply made for one absolutely delicious hotdog experience.

So, if you too love a great hotdog then this is the bun for you. And sorry there is no picture of the dough made into hamburger buns. But after tasting the dough rolled into hotdog buns, I’m sure it won’t be long before I make hamburger buns. When that happens, I will edit this post and add a picture.

Until then, just trust me and make your own hamburger buns using this recipe. You will not be disappointed.

As always, have fun in your kitchen. There are so many fabulous recipes available on the internet. I can’t imagine ever going back to just having cookbooks. In fact, I haven’t looked at even one of the many cookbooks I own for such a long time it’s almost embarrassing. Because I own some really great cookbooks. Of course, some of them like my Betty Crocker cookbook are being held together with silver tape and stains from cooking incidents. But others are still in pristine condition. But I still keep them around because it’s like having good friends. You may not see them very often, but it’s reassuring to just know that they exist.

So, to all my good friends, I may have been a bit reclusive lately, but never wonder if you are still a part of my life. You absolutely are and always will be dear to my heart. I’m just getting older and slowing down a bit. Think of me like you would one of my cookbooks. On the shelf but always available when needed.

Peace and love to all.

1 c. lukewarm water

2 tsp. granulated sugar

2¼ tsp. or one pkg. instant yeast

1 tsp. fine sea salt

2 T. extra virgin olive oil, plus extra to grease the bowl

½ c. oat flour  

2 T. vital wheat gluten*

2 c. whole wheat pastry flour or white whole wheat flour**

In the bowl of your stand mixer, combine the water, sugar, and yeast. Let sit and proof for about 5 minutes or until you start to see bubbles. 

Add the salt, olive oil, oat flour, vital wheat gluten, and most of the whole wheat pastry flour to the yeast mixture.

Using your bread hook, knead the dough until it is soft, smooth, and elastic using as much additional flour as required.

Pour a bit of olive oil in the bowl, and using your hands and a plastic spatula, roll the dough into a lightly greased ball. Cover the bowl with a tea towel and let rise in a warm place until doubled, about 1 hour.

Lightly oil a baking sheet or line it with parchment paper.

Transfer the risen dough to a lightly floured surface and punch it down.

Cut the dough into 6 equal portions.

For hotdog buns:

On a lightly floured surface, roll out each portion into a flattened piece of dough about 5-inches long and 4-inches wide. Then tightly roll up the dough to form a cylinder. Tuck in the sides/edges and place each portion on the prepared baking sheet about 2-inches apart. Cover with a light tea towel and let rise until nearly doubled, about ½ hour.

Bake in a pre-heated 375-degree oven for 10-12 minutes or until the buns sound hollow when tapped on the bottom or until they reach 190-degrees when temperature taken with an instant-read thermometer. Do not overbake the rolls.

Remove from oven and transfer to a wire rack to cool completely before slicing.

For hamburger buns:

Shape each portion into a ball, then flatten slightly to form a bun. Transfer to the prepared baking sheet at least 2-inches apart. Cover with a light tea towel and let rise until nearly doubled, about ½ hour.

Bake in a pre-heated 375-degree oven for 10-12 minutes, or until the buns sound hollow when tapped on the bottom or until they reach 190-degrees when temperature taken with an instant-read thermometer. Do not overbake the rolls.

Remove from oven and transfer to a wire rack to cool completely before slicing.

*Vital wheat gluten

Any type of whole wheat flour (regular, pastry, or white) does not contain as much gluten as found in all-purpose flour. The protein boost provided by vital wheat gluten adds elasticity to bread dough made with whole wheat flour which results in a less dense product. So, when using any type of whole wheat flour exclusively in a recipe, a bit of vital wheat gluten is always a good idea.

**Whole wheat flour

Whole wheat pastry flour is milled from low-protein soft spring wheat, whereas regular whole wheat flour is milled from hard winter wheat.

Like regular whole wheat flour, whole wheat pastry and white whole wheat flour too are milled from whole wheat-berries. Unlike their refined counterpart (all-purpose flour), whole wheat flour is not devoid of the bran and germ making any type of whole wheat flour more nutritious than all-purpose flour.   The only difference between white whole wheat or whole wheat pastry flour and regular whole wheat flour is simply in the type of wheat used. So yes, whole wheat pastry flour and white whole wheat flour are lighter in color than regular whole wheat flour. But they are not bleached. They are simply milled from a different type of wheat.

    

If you are a Boston brown bread lover, then this recipe should be right up your alley. The only real difference in ingredients between this quick bread and Boston brown bread is in the use of rolled oats and wheat germ in place of cornmeal. And there is no steaming this bread. It goes in the oven just like any other quick bread.

In fact, this is one of the easiest breads you will ever have the pleasure of building. No mixer involved. And you only need to get one mixing bowl dirty in the process. Of course, there are measuring cups and spoons necessary for recipe integrity, but then there are always measuring implements involved in baking. Baking being the chemical changing “thing” that it is!

But truly, this is one of the easiest breads to fix. And one that your entire family will enjoy. I know this as a fact because this was my 4 children’s favorite breakfast bread. They loved it straight out of the oven or toasted the next morning. I used to make a triple batch and every bit of it was gone within 2 days.

Now I bet you are wondering where I got this recipe. And I would love to be able to provide you with that information. But I don’t have the foggiest idea. Maybe that’s because I have been making this bread since the mid-70s. And that my friends, was a long time ago. All I remember is that I added the wheat germ to the original recipe because I was adding wheat germ to any dish that I could. Meatloaf, cookies, bread, you name it. And of course, since I am now on a healthier food quest, I replaced the white flour called for in the original recipe with whole wheat pastry flour and the granulated sugar with coconut palm sugar. And as far as I can tell, there is no discernable difference in the flavor or texture of the bread. And it’s a bloody good thing, because there is no going back even though this was a fairly healthy bread to begin with!

And why I haven’t posted this recipe until now is anyone’s guess. (Actually, I thought I had already posted it, so if you stumble upon it as you peruse this site, please let me know.) (Oh, and please provide me with whatever name I gave it, or I won’t be able to find it a second time. And yes, thank you, I am feeling every one of my 78 years!)

Well, that’s it for today. It’s Friday again and I’m not quite sure how that happened so quickly. Time just seems to be passing at warp speed. I remember hearing older people talk about this very thing when I was younger. And thinking that they were crazy. Now, that I am in the category of being an “older person”, I realize I was the one who was crazy. Time really does fly by when you get older. I’ve kind of always wondered how that works. But I’m too lazy now to do the research required to prove that it actually happens. Of course, I don’t really have to do any research. Einstein got there before me. In the Special Theory of Relativity, Einstein determined that time is relative—in other words, the rate at which time passes depends on your frame of reference. So, I’ve decided that people’s point of reference changes according to their age. I’m sure if Mr. Einstein were still around, he would thank me for that little bit of extra enlightenment.

As always, take the time to have fun. Laugh a lot and often. And seek positivity in others as well as in yourself. We are only here for a very short time. Make the most of the time you have.

Peace and love to all.

1 c. whole wheat pastry flour or regular whole wheat flour

1 c. rye flour

2 T. wheat germ* or wheat bran** (your choice)

1 tsp. baking powder

1 tsp. baking soda

1 tsp. kosher salt

¼ c. coconut palm sugar (granulated sugar can be used if preferred)

1 c. rolled oats

½ c. regular molasses***

1¼ c. buttermilk

1 c. golden raisins

¾ c. chopped walnuts

Combine flours, wheat germ or bran, baking powder, baking soda, salt, coconut sugar, and rolled oats in a large mixing bowl. Gradually stir in the molasses and buttermilk. Then stir in the golden raisins and chopped walnuts. Scoop into a greased loaf pan or pans. Let stand at room temperature for 20 minutes.

Please note: Non-stick pans are best for this recipe.

Bake in a pre-heated 350-degree oven for 1 hour (single loaf pan 9×5-inch) or 40 minutes for 2 8×4-inch loaf pans. A toothpick will come out clean when stuck in the middle of a loaf when the bread is done baking.

Remove from oven and let cool for 10 or so minutes before removing from pan.

Great slathered with butter at breakfast or as a afternoon treat with coffee or tea.  

*Wheat Germ

According to healthline.com “Wheat germ has excellent nutritional value as a food supplement, experts say. It’s a great source of vegetable proteins, along with fiber and healthy fats. It’s also a good source of magnesium, zinc, thiamin, folate, potassium, and phosphorus.

Wheat germ is part of a wheat kernel and is responsible for helping the plant reproduce and spawn new wheat. Although it’s removed from most processed wheat products, it is a major nutritional component of whole grain wheat.”

From thehealthsite.com “8 amazing health benefits of wheat germ:

Relieves constipation

Boosts immune system

Lowers blood sugar

If diabetics are skeptical about wheat germ, here is something to convince you otherwise. We already know that this food by product has a high content of dietary fiber. And this can help reduce postprandial blood glucose response. Making whole grains a part of your diet can even help you prevent type 2 diabetes.

Improves cardiovascular health

Reduces cancer risk

Soothes PMS symptoms and improves menstrual health

Fights obesity

Supplies your gut with prebiotics”

** Wheat Bran

According to Bob’s Red Mill “Technically speaking, the wheat kernel has three distinct parts: the germ, the bran and the endosperm. The hard exterior of the kernel is known as the wheat bran, and it is often separated from the other parts of the wheat kernel during the milling process. It’s a source of plant-based nutrients and minerals, and it has both a sweet and nutty flavor. However, wheat bran is perhaps best known as being an amazing source of fiber.”

Wheat germ, however, is richer in protein and packed with important nutrients including vitamin E, vitamin B, and fatty alcohols. In comparison, wheat bran is richer in fiber, three times that of the wheat germ and has more niacin. 

***People with diabetes can eat small amounts of molasses as part of an overall healthy diet. According to the American Diabetes Association, the amount of carbohydrate consumed has a greater impact on blood sugar than does the type of carbohydrate consumed — in this case, molasses. If you choose to consume added sugar, whether from molasses or another source, the ADA advises reducing other carbohydrates in the meal so that your total carbohydrate consumption remains in check. For example, if you plan to have a dessert made with molasses after dinner, you might omit the rice or bread from the meal.

Also, from what I have read, offsetting sugar intake with high amounts of fiber is a good plan. And this bread has tons of fiber. So, as an occasional treat, this bread should be OK.