Yesterday began another week of trying to keep to a fixed menu, which you can see if you’d like at Menu Plan Monday. I’ve done pretty well to date, but there’s definitely room for improvement.
I have to admit that I think I’ve found my inspiration. As I was preparing dinner yesterday, which including pounding chicken breasts, a head of dark hair appeared at my elbow and Dudette asked if she could help.
After another lesson in hand washing (a daily occurrence), she was given the mallet and told to have at it. Her enthusiasm never wavered as she bludgeoned the poor poultry, though yes, some of the chicken was a little worse for wear as a result. When she was finished, she wanted to continue, so I spooned flour into a plate, sprinkled the breasts with salt and pepper and taught her how to dredge.
No, I didn’t get a photo of my little girl training to become Dudette Chef, but I do invite you to have a look at the updated photo of the Sauteed Chicken with Sage Browned Butter that she made (I helped when it came to the actual sauteeing).
While she was working on the chicken dish, I was kneading honey wheat dough in preparation for the cloverleaf rolls, as promised on the menu. I don’t know that I’ve had as much joy making any dish as I did while I kneaded and watched her pushing around chicken in flour.
One of the reasons we don’t have bread more with dinner is that I don’t think about it early enough. So many yeast dough recipes require a few hours of prep and my afternoons aren’t conducive to that kind of timeline.
These rolls, even though they do still take about 45 minutes because of two 15-minute rising times, are so much more in line with what I need. They’re also very easy to throw together, not even requiring the foamy yeast in warm water thing to get them kick started.
It’s a simple matter of heating milk, butter and honey on the stove and mixing the dry goods in a bowl. Add the wet to the dry, mix, then knead. Simple.
These are very, very yummy rolls. I love honey and wheat anyhow and I think there’s a good balance here. They are a bit dense, but watching Hubby and Dudette thoroughly enjoying having fresh, hot, buttered rolls with their dinner, I could tell they didn’t notice at all.
What I’d Do Different Next Time
Not a thing.
- 1 cup whole milk
- 3 tablespoons unsalted butter
- 4 tablespoons honey
- 1½ cups whole-wheat flour
- 1½ cups bread flour
- 1¼-oz. package rapid-rise yeast
- ½ teaspoon salt
- 1 large egg beaten with 1 tablespoon water
- ½ teaspoon each poppy seeds, sesame seeds, caraway seeds, mixed, optional
- In a small pan over low heat, warm milk, butter and honey until butter has melted and an instant-read thermometer reads 110ºF. In a large bowl, whisk together whole-wheat flour, 1 cup bread flour, yeast and salt. Stir in milk mixture. Beat with a wooden spoon until a soft dough forms, adding more bread flour as needed. Dough will be sticky. Turn out onto a floured surface and knead until smooth and elastic, about 10 minutes, adding additional bread flour as necessary to keep dough from sticking. Cover dough with a cloth and let rise for 15 minutes.
- Mist a 12-cup muffin tin with cooking spray. Divide dough into 12 pieces. Working with 1 piece at a time and keeping others covered with the cloth, divide into 3 even pieces. Roll each piece into a ball and put into a muffin cup side by side to make 1 cloverleaf roll. Repeat with remaining dough. Cover with a cloth and let rise for 15 minutes.
- Preheat oven to 425ºF. Brush dough with egg mixture and sprinkle with seeds, if desired. Bake until golden brown, 10 to 12 minutes. Remove from pan and serve.