Traverse City Record-Eagle

Rebecca Lindamood: Foodie With Family

November 17, 2011

Foodie with Family: Queen of Holidays

(Continued)

2 eggs

1½ t. salt

2 c. whole wheat flour

5 to 5½ c. all purpose flour

To Make the Dough:

In a large mixing bowl, the bowl of a stand mixer, add the water and honey, stir gently and sprinkle the yeast over the top. Let stand for 2 minutes. Add everything but the flours and stir well (using a sturdy spoon or dough hook) to combine.

Add the whole wheat flour and 2 cups of the all-purpose flour and stir well until even. Add the remaining flour and stir it in. If you have a stand mixer, use the dough hook to knead it. Otherwise, turn onto a generously floured surface and knead until smooth and elastic, about five minutes.

Transfer the dough into a large, clean mixing bowl or dough bucket, cover tightly with plastic wrap and refrigerate for at least 8 hours but no longer than 5 days.

To Shape the Rolls:

Grease or butter two 9-by-13-inch rectangular or four 8-inch round baking pans and set them aside.

Turn the dough onto a floured surface and punch it down. Divide in half, then portion each half into 20 equal sized pieces. Roll each piece into a ball.

Place the dough balls into the prepared pans (5 rows of 4 in each rectangular pan or 10 rolls in each round pan.) Cover with a clean towel and let rise in a warm, draft-free place until puffy in appearance and nearly doubled in size, about 2 hours.

Preheat oven to 375°

Bake the rolls for 20 to 30 minutes or until golden brown. If desired, brush the finished rolls with melted butter.

If you have wonderful rolls, you need spectacular soup to go with it and this Cream of Cauliflower soup fits the bill.

Potatoes are present in the soup for their thickening power and lend their flavor, making this soup a great way to introduce cauliflower to young ones.

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