I need my mid-day snacks. At work, that means 3 o'clock snack. On the dot. People know not to come bothering me at 3:00. On weekends, since I wake up later, mid-day snack usually falls around 4:00. All of this is neither here nor there. Point is, the last few days I've had a very nice snack of buttermilk dinner rolls and cauliflower puree.
I'm still working on the perfect buttermilk rolls, so I'm not going to post the recipe for these unless someone really wants one. You take any basic buttermilk dinner roll recipe. After the first rise, you split the dough into sixteen pieces. You then split each piece and make three one inch circles and roll them smooth. Grease a cupcake pan and drop three balls into each cup. Cover, let rise for half an hour or until doubled, and bake. A cupcake pan only has twelve cups, so I made twelve cloverleaf rolls and four circular rolls. I topped some with poppyseeds and some with sesame seeds.
The most fun part of baking bread is definitely shaping the dough. There are so many fun options. I just did cloverleaf rolls and a basic round with two slashes in it, but they're both so cute despite being simple. With dinner rolls you can make long twists, crescents, ovals, or go crazy and make a bunch of different shapes.
Cauliflower puree is pure genius. Whoever thought of this first deserves a prize. It's so easy: steam or boil an entire head of cauliflower. Puree in a food processor or blender until smooth, adding a tablespoon of butter if you like. I mixed in a few crumbled pieces of cauliflower for texture, but next time I would make it completely smooth. I also added one cooked potato because I needed to use it up. But even without the potato, the puree was like a very soft version of mashed potatoes. If it had some gravy on it, I don't think most people would even notice what they were eating. It occured to me that with some good chicken stock added, this puree would make an amazing cauliflower soup. Perfectly smooth and creamy, intensely flavored, and thick without the help of any heavy cream or roux. A great soup for anyone who's eating healthy or lactose intolerant but enjoys creamy soup.
I need my mid-day snacks. At work, that means 3 o'clock snack. On the dot. People know not to come bothering me at 3:00. On weekends, since I wake up later, mid-day snack usually falls around 4:00. All of this is neither here nor there. Point is, the last few days I've had a very nice snack of buttermilk dinner rolls and cauliflower puree.
I'm still working on the perfect buttermilk rolls, so I'm not going to post the recipe for these unless someone really wants one. You take any basic buttermilk dinner roll recipe. After the first rise, you split the dough into sixteen pieces. You then split each piece and make three one inch circles and roll them smooth. Grease a cupcake pan and drop three balls into each cup. Cover, let rise for half an hour or until doubled, and bake. A cupcake pan only has twelve cups, so I made twelve cloverleaf rolls and four circular rolls. I topped some with poppyseeds and some with sesame seeds.
The most fun part of baking bread is definitely shaping the dough. There are so many fun options. I just did cloverleaf rolls and a basic round with two slashes in it, but they're both so cute despite being simple. With dinner rolls you can make long twists, crescents, ovals, or go crazy and make a bunch of different shapes.
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