I love breads. I LOVE breads. But it's gotta be good bread. I know it's not that healthy and there's a huge anti-carb philosophy, thus, if I eat it, it better be worth it. Some of my favs: a crusty sourdough that's chewy on the inside, soft focaccia perfect for a grilled veggie panini, dense homemade bread with jam. yum. BUT, I've been trying to do better lately and include more whole wheat into our diet. So most of the bread I make now days is at least half whole wheat. It serves it's purpose on our dinner plates and it's actually pretty good, but nothing to get excited about or make for a special occasion. Every once in a while though, it's necessary (because of time or sanity) to call upon my good friend, Ms. Rhodes. So here's the answer to another recipe request, plus a few extra!
Rosemary Rolls
In all honesty, I found this one on the pioneer woman's website. Love it. So fancy. So easy. Especially if you have Rosemary in your garden which is like the ONE thing that grew well in mine this year.
1. Prep as many Rhodes rolls as you want according to package directions. You can also sub in a homemade recipe and take it to the point just before putting them in the oven. If I'm making a lot for a party or something, I usually let the rolls thaw about an hour, cut them in half and then let them continue thawing/rising in the pan I'll bake them in.
2. Brush tops of rolls with melted butter. Sprinkle with kosher/rock/sea salt. The one I currently have seems like it's a little too chunky so I grind it down a bit... but don't do table salt. Again, in line with my bread philosophy, if you're gonna go for it, make it good. :) Top with lots of fresh, chopped rosemary. I think the more the better - to the point of thinking it's too much. They shrink up in the oven and turn into half of the original amount. Dab some more melted butter on top. It's actually easier to pour it but I wouldn't know because of course I don't use that much butter.
3. Bake according to roll recipe or until tops are golden brown. ENJOY!
Panipopo (Samoan coconut Rolls)
For you islanders out there, this is nothing new. This was my Christmas goodie this past holiday season and so here's the recipe for all you current Texans.
1. (Same as above): Prep as many Rhodes rolls as you want according to package directions. You can also sub in a homemade recipe and take it to the point just before putting them in the oven. If I'm making a lot for a party or something, I usually let the rolls thaw about an hour, cut them in half and then let them continue thawing/rising in the pan I'll bake them in. I've noticed that if you give more space between rolls, you get a thicker coconut sauce, almost gel. If the rolls are close enough to touch on all sides when risen, you get more of a liquid - it's up to your personal preference.
2. Combine:
1 15 oz. can coconut milk
1/2 C. sugar
1/4 C. cornstarch
Whisk until sugar and cornstarch are dissolved. Pour over rolls, coating the top of each one.
3. Bake according to package directions until browned on top. These can be eaten warm or cold. Right out of the oven, the sauce will be liquid-y. I like them cold with the coconut more like a frosting you find on the bottom.
Sausage Rolls
My husband brought home some kolaches from the bakery one day for a treat for lunch. They were super yummy but cost almost $1 a piece! I knew my girls would love these kind of things for breakfast so I put together my version. Freezer friendly, of course. Made one batch with Rhodes and another with homemade half whole wheat using the 60-minute recipe. Both are really good.
1 pkg. turkey cocktail smoke sausages (lil smokies?)
bread dough (with the Rhodes version, I did half a roll per sausage)
Can add in cheese or jalapeno slices
1. (It's a theme) Prep as many Rhodes rolls as you want according to package directions. You can also sub in a homemade recipe and take it to the point of shaping the rolls.
2. Flatten dough and wrap around each sausage. Place on sprayed cookie sheet and allow to rise about double.
3. Bake at 350 degrees or until browned - about 10-15 minutes (watch them, I'm just guessing).
4. To freeze, allow to cool on wire rack. Return to cookie sheet and quick freeze until hard. Bag in a big freezer ziplock. I find that two are a perfect amount for my girls in the morning before school. Microwave about 30-60 seconds until warm. They like them with ketchup.
Easy Naan
1. Allow as many Rhodes rolls as you want to rise until double.
2. Place baking stone in oven and heat to 475 degrees.
3. Flatten and stretch rolls as much as you can without ripping. I used a little olive oil but it's probably fine without too.
4. Place flattened dough on heated stone and allow to bake about 2-3 minutes on each side until browned. Note: you need to check the bottom side on the stone - it will brown quicker than the top. Repeat with each roll.
These are also a great alternative for navajo tacos or frybread instead of deep frying them.
Thursday, January 27, 2011
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