Kentish Huffkins & December's Apron Winner

It feels like I've been away forever and I bet you were beginning to think "Where's Waldo!!" I honestly don't know where the time went...well, yes, I do.  The move, teaching, getting ready for the holidays, family visiting at Christmas, CHA (Craft & Hobby Association trade show) and then, there's the little thing that I changed companies as of January 1st--I'm a licensed artist with Elizabeth Craft Designs.  There's new lines of dies and stamps...which I have drawn, so yes, I know where the time went and unfortunately how I neglected my baking blog.

But, I'm here and wanted to get the December apron out before my life starting turning upside down again:-D  The apron goes to~Denise Bryant!  Please email your address and I'll get this apron to you asap.

Now on to a recipe...I came across these rolls in a British cookbook and adapted them for a more friendly recipe. Don't you just love the name--I thought right away they looked like the British version of a bagel with that dimple in the middle, however, they aren't simmered in water before baking.  They are softer with a crispy top and I've made them twice and gotten the same results.  BTW, my hubby raves over these.

Kentish Huffkins
4 cups King Arthur Bread flour
1 tsp. Kosher salt
2 tsp. granulated sugar
4T + 1 tsp. unsalted butter, cut into small cubes
2/3 cup milk
1/2 cup warm water + more if needed
1 T dry yeast (approx. 1 pkg.)

Start by warming the milk in the microwave for 40 seconds.  Next, in the bowl of a stand mixer, measure the flour, salt and 1 tsp. of sugar.  In a 1-cup liquid measure, whisk the dry yeast and the remaining 1 tsp. sugar in the 1/2 cup of warm water (approx. 105-degrees).  Proof for 7-10 minutes until foamy.

Using the dough hook attachment, start mixing the dry ingredients.  Add the butter, then the proofed yeast and mix.  Slowly add the warm milk.  If the dough has not come together, away from the sides of the bowl, slowly add more water.
Your dough should resemble this:

Place onto a wooden board and knead until smooth (about 5 minutes)  Lightly oil a large bowl with vegetable oil, place the dough, right-side-down, then, turn over right-side up.  Cover with plastic wrap and allow to rise for about 1 hour.

At the end of an hour, divide dough into 8 or 9 pieces.  Line a baking sheet with parchment paper. Roll each piece into a ball, then flatten.  When all the rolls have been formed, spray the plastic wrap with a baking spray.  Allow to rise 30 minutes more. 

Meanwhile, as the rolls are resting, preheat oven to 375F-degrees.  Just before they go in the oven, use you thumb to make an impression in the middle and lightly dust with flour (I have an old-fashioned flour duster, but you can you a small sieve).  Bake rolls for 18 minutes, until they're golden brown.

Hubby wanted an egg sandwich with veggie sausage on his...I love Irish butter:-D  Enjoy!

Wholesome Rolls with Kamut & February's Apron Winner

A few weeks ago, I commented on a friend's blog, Angie's Recipes - Taste of Home, who had baked with a grain called Kamut.  I actually had never heard of it, but decided to try and find some for baking. However, before I could even do that, Angie had her supplier send me some and I couldn't wait to jump in and create.

Khorasan (Kamut) wheat or Oriental wheat is a tetraploid wheat species; which means it has 4 sets of chromosomes deriving from two different species.  Kamut is an ancient grain type grown in modern-day Afghanistan and the northeast of Iran.

I used the "rolled" wheat for these rolls that reminded me of oatmeal.  Kamut has 20-40% more protein than hybrid wheat and it's easily digestible glutens is a good alternative.  It also is excellent for athletes and those who need stamina; especially those dealing with a lot of shoveling of snow!

Wholesome Kamut Rolls
1 1/2 cup Almond milk (you can also use regular or soy milk or water)
1 cup Kamut Rolled Wheat
5 1/2 cups King Arthur Bread Flour
1 tsp. salt
1 large egg
2 T granulated sugar
1/3 cup vegetable oil
2 pkgs. active dry yeast (scant 2 T)
1/2 cup water
1 tsp. honey

In a 4-cup glass measure, mix the almond milk and Kamut Rolled Wheat together.  Microwave on high for 1 1/2 minutes, stir and repeat for 30-45 seconds more.

Allow the mixture to set for 20 minutes to cool.  In a 1-cup glass measure, pour 1/2 cup very warm water (about 110F-degrees), then, add the yeast and honey and whisk to combine.  Allow this to set about 5-7 minutes until foamy.  This is the best way to make sure you have "active" yeast.

In a bowl on the stand mixer, using the paddle attachment, beat the egg, sugar and salt together.  While the mixer is running, pour the Kamut/Almond milk mixture into it.  Next, add the proofed yeast and 2 cups of bread flour.  Mix, just until combine, then, change to a dough hook to finish the bread.  Add the remaining bread flour and oil and mix until the dough forms around the hook and the sides of the bowl are clean.  If dough is too stiff, add more water, about a tablespoon at a time.  It's better that the dough be slightly sticky than too dry.

Remove to a bread board to knead until smooth.

I use a plastic container for rising, but you could be it in a large oiled boil and cover with plastic wrap.

After 40-45 minutes, the dough had doubled in size and was ready to be shaped into rolls.  I divided my dough into 10 pieces, but if you want a "dinner-size" just use the amount of dough you want.

I sprayed a large baking sheet with baking spray and formed the rolls into a ball, then flattened the shape.  Spray with a commercial egg-white wash spray or whisk an egg white with 1 tsp. of water and brush the tops.  Sprinkle with sesame seeds.

Place plastic wrap over the rolls and allow another 30 minutes.  Preheat oven to 375F-degrees.  When the rolls have doubled, place in the preheated oven for 18 minutes until golden brown.

The house smelled wonderful and I couldn't wait to split one for my lunch.  Wouldn't this be a great way to spend a snow day? Enjoy?

Now, for the winner of February's apron -- Phyllis from Around the House!  Phyllis please contact me with your address and I will get this cheerful apron sent to you, XOXO

I'm hoping I have my sewing machine back this week; I have the fabric chosen and it's a beauty!


 

Harvest Rolls and another Give-Away

"The thankful receiver bears a plentiful harvest"

                                                            William Blake

Fall is full of beauty and color, but when I was younger, I remember it as also being a time of harvest.  My mother's family were farmers; it was my great, great grandfather, John Jacob Sellner, who came from Germany (Silesia) and cleared the land to farm in Maryland.  So, his granddaughter, my Grandma Gladys, taught my grandfather how to farm after he retired from the Marine Corps (the second time) and they bought a farm in Brandywine.

Kelly had our "farm gene" and loved growing vegetables in raised beds in her back yard

As kids, we'd help get the last tomatoes, corn, and green beans picked, then also harvest butternut and acorn squash.  Green tomatoes were wrapped in a single layer of newspaper and laid on crates in the root cellar; we'd have fresh tomatoes for Thanksgiving!  Additionally, both my grandmother's and then, my mother's kitchen would be busy with canning tomatoes, green beans, and corn relish to fill the pantry.  I learned, not only how to preserve food, but moreover, how to stretch the food budget.

The weather was blustery today and memories of those days came back and what this time meant to me.  The Harvest Rolls are my tribute to all the farmers and their families, who after a long day in the fields, deserve a wonderful meal awaiting them.

Harvest Rolls
1/2 cup milk
4 T unsalted butter
1/3 cup granulated sugar
2 T molasses
1 large egg
1 tsp. Kosher salt
2 pkg. (2T) dry yeast
5 cup King Arthur Bread Flour
2/3 cup Whole Wheat Flour

additional unsalted butter
sunflower seeds (optional)

In a stand mixer, using the paddle attachment, mix the sugar, molasses, egg, and salt.  Microwave the butter and milk together in a 2-cup glass measure on high for 40 seconds.  You may have to "nuke" it a little longer to completely melt the butter, but do it 20 seconds at a time.  Add cool water to bring the liquid up to the 2-cup measurement, then, add 2 tablespoons more.  While the mixer is running on low, slowly add the milk/butter/water and mix together.  Still with the mixer running, add the dry yeast and once it has combined, stop and allow the yeast to "bloom"...about 5-7 minutes.

Add 3 cups of bread flour and mix together.  Remove the paddle attachment, scraping it with a spatula, and place the dough hook on the mixer.  Add the remaining dough and knead until the sides of the dough are clean.

Turn the dough out onto a lightly floured board and knead until smooth.

Spray a large bowl with baking spray or brush with melted butter and place dough, first upside down, then flip the dough over to right-side up.  Cover with plastic wrap and allow to rise about 45 minutes or until doubled.

Punch down the dough and turn it out again onto the board.  Divide dough into 12 pieces and knead into round rolls.

Place on a buttered baking sheet, brush melted butter on top of the rolls and cover with plastic wrap.  At this point, preheat oven to 375F-degrees.

  When the oven comes up to temperature (about 20-30 minutes) the rolls should be doubled in size.

 I also sprayed the tops with Quick Shine and sprinkled a few sunflower seeds on top.

Bake in the preheated oven for 15 minutes, until golden brown.  Whether you're having a big meal, or just soup and a salad, these rolls will be the perfect addition. Enjoy!

...oh yeah, I do have another Give-Away.  I made this Sunflower necklace to symbolize the harvest and of course, Kelly's love of them.  Just post a comment if you'd like a chance to be chosen. XOXO