Play Dough

I need to make more bread. Not because I need to stuff my pie hole with even more carbs than I already do (definitely not because of that) but because, get this, bread is FUN!

See, growing up, I always had a lot of heart when it came to art class but never a lot of talent. I could color inside the lines with the best of them, had that down pretty good. But my drawing never progressed past the square house with the little puff of curly smoke coming out the chimney and a couple assorted stick figures. I made the most mangled and lopsided clay pots. Bless the heart of my dear mother, who displayed them quite proudly, even though they were far from impressive.

Hey, I tried hard. And it would be pretty heartless to fail a 9 year old in art class.

Bread dough is kind of like clay for the slightly domesticated. You can smush it. You can smash it. You can toss it in the air. You can mold it into pretty shapes. Even if you nearly failed art with your sad excuse for a pot like I did, you can turn a ball of yeast, flour and water into something pretty amazing.

Seriously, if I can make these lovely rosette-shaped dinner rolls, ANYONE can.

These easy dinner rolls are a snap to put together. If you’re nervous about yeast, this is a great starter recipe. The dough is easy to work with and although the shaping is a bit time consuming, I had a great time turning balls of dough into long thin ropes and twisting them into flower shapes. I may or may not have squealed with delight a few times. I do that. Squeal when I’m cooking. Don’t you?

Anyway, these rolls are kissed with a light onion and herb flavor which make for a soft, flavorful treat. The perfect accompaniment for everything from a bowl of chili to a roast chicken. Eric was ready to forget the rest of meal and just eat these bad boys for dinner last night. I don’t blame him, that would be this carb-lover’s dream come true!

HERB ONION ROSETTE DINNER ROLLS (Recipe Source: Better Homes and Gardens Cookbook)

INGREDIENTS:

• 3 1/4 to 3 3/4 cups all-purpose flour
• 1 package active dry yeast
• 1 cup milk
• 1/4 cup sugar
• 1/3 cup butter
• 3/4 teaspoon salt
• 1 tablespoon dried minced onion
• 1 teaspoon your favorite dried herbs (oregano, basil, rosemary, Italian seasoning, etc.)
• 1 beaten egg

DIRECTIONS:

1. Stir together 1 1/4 cups of the flour and yeast. In a medium saucepan heat and stir, milk, sugar, butter, salt, onion and herbs until just warmed (120 to 130 degrees) and the butter almost melts. Add to the flour mixture along with the egg. Beat with an electric mixer on low for 30 seconds. Scrape down the side of the bowl and then beat on high for 3 minutes more. Using a wooden spoon, stir in as much of the remaining flour as you can.

2. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (about 6 to 8 minutes – just eyeball it. It should feel smooth in your hands and no longer be sticky.) Shape the dough into a ball. Place in a bowl sprayed with cooking spray, turn once to coat all sides of the dough. Cover and let rise in  a warm place until doubled in size, about 1 hour.

This is my dough-coverin’ towel. It looks like a towel that would cover dough doesn’t it?

3. Punch dough down and turn out onto a lightly flour surface. Divide dough in half. Cover and let rest of 10 minutes. Meanwhile, lightly grease a baking sheet.

4. Divide each portion of the dough into 12 to 16 pieces depending on how many rolls you want.

5. On a lightly floured surface, roll each piece into a 12-inch long rope.

6. Tie each rope into a loose knot, leaving two long ends.

7. Tuck the end on the top under the knot and the end on the bottom into the top center of the knot.

This is the part where I squeal. Look how cute they are!!

8. Place two to three inches apart on prepared baking sheet. Cover and let rise in a warm place until nearly doubled in size (about 30 minutes)

9. Brush rolls with a little milk, beaten egg or melted butter for a shiny crust, if desired. Bake in a 375 oven for 15 to 18 minutes or until rolls sound hollow lightly tapped. Immediately remove from pan and cool on wire racks. Makes 24 to 36 rolls.

ENJOY! 🙂

One Year Ago: Slow Cooked Sesame Country Style Ribs
Two Years Ago: Tomato Soup with Pasta and Basil