November's cooking group was hosted by Tara L. and Sarah A. showed us how to make some awesome crescent rolls! Click on the comments below to get the roll recipe and if you have a recipe you'd like to share with us, you can leave one by clicking on comment and posting it there!We are trying something a little new and you may notice some changes with our cooking group. Each month we will be trying to learn something new from the host or a guest chef to better our skills in the kitchen! It should be fun and if you are interested in learning more about something specific please let us know. Just the same if you have a something you enjoy making that you would be willing to share with us...let us know!! If you have any questions, let us know!
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Sarah’s Dinner Rolls (Originally from Anne Marie Murdock)
Mix and let stand:
¾ C shortening
2 tsp salt
1 C boiling water
Mix in another bowl and let stand 5-10 minutes:
2 eggs
½ C sugar
1 C warm water
1 Tbsp yeast
When shortening mixture is luke warm, put together with yeast mixture. Add 6 C flour.
Let rise 30-60 minutes, roll out, let rise again. Bake at 375-400 for 12 minutes.
(Makes really good orange or cinnamon rolls too.)
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That’s the recipe as it was given to me. Here are a few of my pointers:
Use butter flavor Crisco for the shortening.
Boil the water first, add the Crisco and salt and let stand while you mix up the yeast mixture.
The water in the yeast mixture has to be quite warm, as in much warmer than your kids’ bath water—pretty much hot to the touch.
Add the shortening mixture to the yeast mixture when the shortening is almost, but not quite, liquefied—basically as long as it takes me to mix up the eggs, sugar, warm water, and yeast.
Mix the flour in a few cups at a time. I use my Bosch mixer until the dough pulls away from the sides of the bowl. It is still pretty gooey. Then I turn it out on to a very floured pastry mat (found here since you all loved it so much--http://www.doughmakers.com/pastrymat.htm) and knead it until it is no longer sticky. You might use closer to 7 C flour. The dough will be quite soft.
I rarely go with the full amount of time for rising—perhaps 30 minutes for the first rise, then 15-20 minutes. I’m not a very good planner. =)
After the first rise, I divide the dough in half. Half can be frozen for later, if you wish. One half of dough can be rolled into a very large circle, cut in 16 wedges, and rolled into a crescent starting at the wide end.
Rolls are prettier when brushed with egg or butter during. I usually don’t bother with it though.
If you freeze half the dough, you can count the ‘first rise’ as the time it takes the dough to thaw (a few hours at least), then prepare as you normally would.
Sarah’s French Bread (Originally from Teresa Jones)
Mix and let stand:
2 Tbsp yeast
3 Tbsp sugar
1 C barely warm water
In a large bowl, combine:
3 C flour
1/3 C oil
1 Tbsp salt
2 C hot water
Add yeast mixture to flour mixture, mix well, then add an additional 3 C flour. Turn onto floured surface and knead until desired consistency.
Clean and grease bowl, and return dough to bowl. Cover it with a dish towel.
Let rise for 50 minutes, punching down every 10 minutes.
Divide dough in half and shape into loaves (braiding works well).
Place on greased cookie sheet and let rise 40-50 minutes.
After 25 minutes, brush with beaten egg.
Bake at 400 degrees for 20 minutes.
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No pointers really for this one. I love, love, love it. I think my water temperature is still quite warm where she suggested ‘barely warm.’
The two loaves it makes are huge, so I generally keep one and give the other one away.
I refrigerated ½ the dough once and made two smaller loaves out of it the next day (so one big one and two small ones all together).
It rises like crazy, so it’s kind of fun to punch it down every 10 minutes. I set the timer on my microwave for 50 minutes and the one of my stove for every 10 so I don’t lose count.
To braid, make 3 ‘ropes’ (probably each 18 inches long) out of the dough, then braid them just as you would a ponytail, tucking under the top and bottom to make it smooth.
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