![]() ![]() Louder Chowder, anyone? Frenchiladas? For two years in a row, I was a finalist in both the national Chex Mix and the Scharffenberger Chocolate contests. But there were also crockpots full of chili, soups and stews. Most of them were cookies, cakes, casseroles, dips and snacks. I don’t even remember half these recipes. I have a folder in my Day email with copies of the recipe tests du jour 300+ emails over nine years. (Note to my editrix and all my co-workers: I don’t actually think of you as dogs, except in a gender non-specific Man’s Best Friend kinda way. At some point before lunch, I would send out an email to everyone in the building like Ma standing on the porch, ringing a dinner bell hollering, “COME AND GIT IT!!!” And like the dogs in the old Chuck Wagon commercials, my co-workers would run into my office, tongues wagging. When I was actively entering online recipe contests (2004-2013), I was testing out recipes at home, making them and bringing them into work at The Day. Cool briefly before serving.Dutch Crunch Rolls (top) and Sourdough Spin Rolls (bottom) Bake the rolls in the preheated oven for about 15 minutes, until golden-brown on top.As you do so, it will start rolling over the sides of the rolls. Spoon the topping in equal amounts over the fully risen rolls.Add up to another 1/4 cup rice flour if needed to achieve the desired consistency. Beat together well to form a smooth, thick “batter” that drips off your whisk in thick clumps.Prepare the Dutch crunch topping by combining the yeast, warm water, sugar, vegetable oil, salt and 3/4 cup rice flour in a medium bowl.Cover with plastic wrap and leave to rise for another 30 to 45 minutes, until puffy. Place the balls of dough pinch-side down on the prepared baking sheet spaced apart from each other.Shape each piece into a ball by tucking the outer edges underneath and pinching them together as you would a twist-tie.Punch down the dough and divide it into 6 equal pieces. Line a baking sheet with parchment paper.Cover with plastic wrap and leave to rise until doubled in size. ![]() Shape the dough into a ball with a smooth top surface and place in a greased bowl roughly double its size.Add the lukewarm milk and butter mixture and fold in with a spatula until everything is combined in a somewhat sticky dough.In a large bowl, whisk together 3 1/2 cups flour with yeast, sugar, and salt.Stir together and set aside to cool until lukewarm. ![]()
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