Thirty Days and Counting!

Well I have survived over thirty days! I want to thank those of you who have sent me note, sent recipes, forwarded this little adventure along or even shared it on Facebook.

So how about we have a little fun with yeast rolls and bread.  I have mentioned several times making a “Cheryl worthy yeast roll” and have gotten a few requests for the recipe.  The other day, I was scanning the internet for “gift in a jar” ideas, and came across the cutest idea for bread rolls.

Instead of using bread plates, they took the little four-ounce jelly jars, and baked a yeast roll in it. I do not have any jars that small, but I did try it with a pint jar. The idea worked out well, besides the fact I did not have enough dough in the jar.

The trick is to coat the inside of the jar with either olive or vegetable oil and then place cornmeal in the bottom. These two steps will prevent the bread from sticking and your guests will be able to remove the bread with no problems.

Cheryl worthy Yeast Rolls

Ingredients:

1/2 cup water

½ cup warmed milk

1 large egg

1/3 cup butter, softened

1/3 cup white sugar

3 ½ cups of all purpose flour

2 ½ teaspoon yeast

Directions:

Preheat oven to 375°F

Place all ingredients into bread machine on dough setting, let run its cycle.

By hand method:

Slowly adding flour last, mix all ingredients in a large bowl.

Remove from bowl and knead several times before placing in an oiled bowl

Cover with a clean, lint free, towel and allow dough to rise, doubling in size.

 When bread machine has ended its cycle OR your hand made dough has doubled in size.

Form dough into to 20 to 24 individual rolls.

Place rolls on cooking sheet brushed with vegetable oil.

Cover again with a towel and allow dough to rise a half-hour before baking for 12 to 15 minutes.

Remove from oven and brush each roll with melted butter.

Make it From Scratch Monday

Not a good day in the kitchen today, my hands just do not want to work. I have tried two times to make a knock-off recipe of Screaming Yellow Zonkers and I burnt the candy. Let me tell you, if you have never smelt burnt sugar, you are very lucky.

Since my right hand will not close enough to grasp a pot, a change of plans today. I have pulled out my headset to use my Dragon Speak Program, I was given for Christmas two years ago. This is a lifesaver on days like this. I can control my entire computer through voice commands. 

I thought I would show you how to make butter from scratch and flavor it. Those of us who were in scouts are probably saying, “I made that when I was _______ and it took forever!” I make mine in my Cuisinart Food Processor; if you do not have a food processor, you can try a blender.

Ingredients for butter:

2 cups heavy whipping cream

¼ teaspoon of table salt

Directions:

Place cream and salt into bowl of food processor, with the metal chopping in place. I have used the dough blade but it is smaller and the butter does not set up.

Secure lid and turn machine on. This will take approximately 10 to 15 minutes to go from cream to butter.

*Note it is best to keep the machine running. I have stopped and taken pictures for you at each stage of making the butter.*



After the first few minutes, you will have whipped cream.





After a few more minutes you will see the whipped cream start to break down




Before turning into butter the cream will appear to start folding in


















We have butter!

 After the butter has formed it will have a cottage cheese look to it. Remove the butter from the bowl, leave the butter milk behind. I suggest placing the butter in a zipper bag or plastic container.

After butter is removed, you have to squeeze the liquid out of it. As suggested above a zipper bag works well. Close all but one corner of the bag and slowly start working the butter from the bottom.I find it is best to roll the bag like you would a tube of toothpaste. Remember you want to keep the butter in the bag, so you may have to unroll the bag and start over a few times.If you do not get the butter milk out, the butter will be liquidity. 

Now for the fun part!

 I split the butter into two containers so we can try two different flavors, garlic and honey.

If you made your own garlic oil and saved the garlic cloves here is where you can use them. For this batch I am going to use about six cloves, you can use more if you prefer.

I use a fork to mash the cloves into the butter. You can use a blender or food processor, but I like to have the garlic a bit chunky.

Blended and ready to use on a nice crusty bread!

For honey butter, choose a honey with a nice taste to it. I prefer to use Burleson's honey from Texas. I was really happy, when I was able to find it in Harris Teeter grocery stores here in North Carolina.



Start off with a half tablespoon of honey and mix into your butter. You can always add more if you would like it sweeter. Our family likes to use the honey butter on cornbread.

Other variations of butter you can try: cinnamon,  or crushed red pepper. If you are going to try adding flavors start small on your additives. I would suggest a teaspoon at a time. 

I have been thinking about trying to make a sun dried tomato and basil butter for a mock-burschetta. I think if you spread that on a baguette then top with a slice of fresh mozzarella and broil for a few minutes might be really good.