Honey yeast rolls

Mix in bottom of stand mixer bow:

• 1 cup warm tap water
• 1/3 cup oil
• 1/4 cup sugar
• 2 tablespoons yeast

 Let proof (get big and frothy) for a few minutes

beat together:

• 1/2 teaspoon salt
• 1 egg 

add egg, salt and butter in with yeast mixture, mix 

•   2 tablespoon softened butter

Start adding bread flour, 1 cup at a time.      You want a dough that is not sticky.   

• 3 to 4 cups bread flour
  

Let stand mixer knead for about 10 minutes.     Let stand for a couple minutes, then turn on for a few seconds to beat down. 

Meanwhile grease the bottom of two 8" square pans  (or one 13 x 9 or two pie plates).     Divide dough into 18 balls, 9 per pan.     Preheat oven to 400.   Cover with a warm towel and allow to proof for 20-30 minutes.   

Brush top of each roll with a bit of cream mixed with honey.   

Bake for about 12 minutes, until lightly brown on top.   

Serve with bean and bacon soup (or any other yummy, warm dinner!) 

Almost Homemade Stuffing

Here is how to make bagged stuffing taste really, really good:

Melt one stick of butter in a medium size pot (big enough for all of your stuffing - so if you are hosting 42 for dinner, you might need a large pot). Chop one onion and 3 stalks of celery into a medium dice. Cook these in the butter. Add fresh pepper and sage (fresh or dried). Then replace half the water (as per the bag) with a low sodium chicken broth (or homemade stock). Wala! Yummy stuffing.

If you need to then hold it hot in the oven: spoon it into a casserole dish but make sure NOT to smooth out the top. Dot with more butter, and pop it in. The top will get little crunchy bits.

101: Toast Rounds

A wonderful basic everyone should be able to make. Heat oven to about 400. (I say about because my oven DEFINITELY does not do what I tell it, and I haven't exactley figured out how much it is off)

Lay slices of baguette or similar bread out on a metal cooling rack:


Pop into oven, checking every couple of minutes. Remember, we are just toasting the bread - crisping it and adding a bit of color. 8-10 minutes will probably be enough.

Allow to cool COMPLETELY before you store them in an airtight container.

What to do with toast rounds, you ask? top with a bit of horseradish and mayonaisse, a thin slice of roast beef and a bit of red pepper for an appetizer. OR herbed cream cheese. OR serve alongside chevre (goat cheese) with hot pepper jelly. OR serve with spinach artichoke dip. OR serve with port wine cheese spread ....

101: Croutons

A great frugal use for old bread bits, so you don't just toss them. (bread pudding, french onion soup, bread crumbs or strata would also be good uses). If I had some leftover "good" bread and it's gone a bit stale, I'll throw it in the freezer until I'm ready to use it. A good crouton makes all the difference in an otherwise boring salad (or a pureed soup!)

Cut with a knife into cubes, or just rip your stale bread:

Pour in a couple of tablespoons of olive oil (or melted butter) and toss until each piece has at least a bit of oil. At this you can add seasoning. Salt is a must. Other things you might add (just one or two): pepper, paprika, chili powder, thyme, oregano, garlic salt or garlic powder, powdered parmesan, rosemary.

Bake at 400 or 450, but don't leave the kitchen. I ended up letting them cook about five minutes on one side, pushed them around with a heatproof spatula, and then another five minutes or so. You want them to be lightly browned, but mostly just dry. Let them sit out for a couple of hours to COMPLETELY cool. Store in a plastic bag or airtight container.