>> Thursday, June 7, 2012
As I mentioned yesterday, this is supposed to be the post about 10 things that have changed in my 10 years of running. I'm almost done with that one. Tomorrow, for sure. Tonight? Potato rolls.
But first: You should see my desktop. Having a baby isn't my excuse for for everything. Especially not my shoddy filing system. I do regular photo dumps onto my desktop, yes -- always my desktop, and have absolutely no organization system in place.
Look! It's embarrassing. (Equally embarrassing: That is a photo of Win Butler as my computer background. Not Ada or Stephen. Win Butler.)
I name my folders random things that pop into my head because I usually dump photos of all different topics into one folder (Ada, dinners, outdoor shots, house things, family, etc.). A folder with images of all sorts might get a title of something inane like: "Boogie" simply because Stephen may have said it to Ada while I was transferring.
You know. Making it nearly impossible to find stuff when I need to. Ada isn't my excuse, but I'd say that things got 10,000 times worse when she got here. I think I take a million photos of her each month.
Anyway, it's clear I need to get better at organization as it relates to the blog. A couple weeks ago I promised I'd be posting some recipes (I mentioned them in passing in photos) and I never got around to it. Here's just one of them!
MASHED POTATO ROLLS
What you'll need . . .
- 1-1/2 to 2 cups mashed potatoes (see notes below***)
- 1 tablespoon maple syrup
- 2-1/4 teaspoons active dry yeast
- 1 cup warm water
- 2 cups whole wheat flour
- 2 cups bread flour, plus more for kneading
- 2 tablespoons olive oil
- 1 teaspoon salt (if you don't have any in your mashed potatoes -- otherwise, omit)
- 1 tablespoon flax meal mixed with 3 tablespoons hot water
Method . . .
- Combine the 1 cup of warm water with the yeast and let sit for five minutes. Until frothy.
- Pour your flour and salt into the bowl of a stand mixer fitted with a dough hook. (You can do it by hand, too -- but I've been lazy lately.) Then pour in your yeast mixture, maple syrup, mashed potatoes, olive oil, and flax mixture. Mix well -- adding more flour or mashed potatoes as necessary.
- Then turn out onto a lightly floured work surface and knead until smooth and elastic.
- Spritz some olive oil in your original mixing bowl, return the dough ball to it, and cover with a damp towel or plastic wrap. Let rise for 1 hour.
- Preheat oven to 350 degrees F. Spritz a baking sheet with olive oil and set aside.
- Atop a lightly floured surface, divide the dough into 12 to 16 large portions, depending on how large you want your rolls. Alternatively, you may freeze some of the dough for use at a later time.
- Take each piece of dough and shape it into a round, tucking under the excess to make the roll appear more roll-like (I can't think of a better way to describe it. Look at the first photo of this post!).
- Then bake for 20 to 25 minutes, rotating baking sheet halfway through.
- Rolls are done when they are lightly browned. You can also cut into one to see if it's still too moist/dense.
- Let cool before slicing/serving.
SITE UPDATES: The banner is back by popular demand. The sliding features option is gone. The "read more" is gone for good. And I think we're getting better. I do have goals to make a new banner this summer to reflect more current times. But I can't do everything at once as much as I'd like to.
PS: Today on Writing Chapter Three I share my first real victory as a new mom. And it wasn't facilitated by anything I read in books, blogs, or other websites. Nor was it advice from friends or family. Score one for the home team!
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