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