Chef Lesli Sommerdorf for Harmons shows us how to make the most delicious homemade rolls of all time! For more information about Harmons, go here.
Makes 2 dozen rolls
Ingredients
2 packages (2 tablespoons) active dry yeast
1/4 cup warm water
3 eggs, well beaten
1/2 cup (1 stick) butter
1/2 cup sugar
1 cup warm water
2 teaspoons salt
4 1/2 cups unbleached all-purpose flour
Instructions
In a small bowl, add the yeast and warm water and stir to combine. Set aside.
In the bowl of a stand mixer fitted with the hook attachment, combine the eggs, butter, sugar, bloomed yeast, warm water, salt and 2 1/2 cups flour. Beat until smooth. Add the remaining 2 cups flour to make a soft dough and stir to combine. Place in a well-oiled bowl, cover and allow to rise until double in size.
Punch down and place in the refrigerator overnight, covered. Three hours before baking, roll out as desired. For dinner rolls: Divide the dough in half. Roll each half on a lightly floured surface into a rectangle 1/2 inch thick. Spread with softened butter. Roll up jelly-roll style and cut into 1-inch slices. Place in greased muffin tins, cut-side down. Cover and allow to rise 3 hours before baking in a 400-degree oven for 12 to 15 minutes.
Orange rolls: Combine 1/3 cup melted butter with 1/2 cup sugar and grated rind of 1 orange. Spread on dough instead of butter, rolling as desired. Bake as above. Frost while rolls are still hot.
From Donna Lou Morgan, The Salt Lake Tribune
Herbed Garlic Butter
From Chef Lesli Sommerdorf for Harmons
Ingredients
1 cup (2 sticks) butter, room temperature
1 tablespoon heavy cream
1 garlic clove, smashed and finely chopped
1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped thyme
1 tablespoon fresh chopped sage
1 tablespoon fresh chopped flat-leaf parsley
Pinch of salt
Instructions
In a food processor, combine ingredients in food processor and pulse. Place onto a piece of wax or parchment paper and form into a log. Twist each end and chill in the refrigerator until firm. If desired, wrap in aluminum foil and freeze for up to 1 month.
Brown Sugar-Walnut Butter
Makes 1 cup butter
Ingredients:
1 cup (2 sticks) butter, room temperature
2 1/2 tablespoons dark brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup toasted walnuts, chopped
Instructions
In a food processor, combine ingredients in food processor and pulse. Place onto a piece of wax or parchment paper and form into a log. Twist each end and chill in the refrigerator until firm. If desired, wrap in aluminum foil and freeze for up to 1 month.
From Yourhomebasedmom.com
Cranberry Butter
Makes 1 cup butter
Ingredients
1/3 cup fresh cranberries
1/4 cup maple syrup
1 cup (2 sticks) butter, room temperature
1 tablespoon orange zest
Instructions
In a food processor, combine ingredients in food processor and pulse. Place onto a piece of wax or parchment paper and form into a log. Twist each end and chill in the refrigerator until firm. If desired, wrap in aluminum foil and freeze for up to 1 month.
From Yourhomebasedmom.com
