Daily Bread: Pillow Soft Rolls

Although my Nanny's rolls are very good, I've been experimenting with some alternate recipes because I like to avoid trans-fats when possible and her recipe calls for shortening. These are actually from a cookbook she gave me for Christmas a few years ago and I used her stand mixer to make them. They are extremely good - better than that even - I told Caleb they were "Mary Poppins" Rolls - practically perfect in every way! I made a few changes to the Taste of Home recipe and I made a half batch (a full batch is way too much for us), so I'll list what I used.

1-3/4 to 2-1/2 cups all-purpose flour
1/4 cup sugar
1 packages instant dry yeast (or 2 1/4 tsp)
1/2+1/8 teaspoons salt
1/2 cup plain yogurt
1/4 cup water
1 egg
1 tablespoon butter, melted

In a large bowl, combine 1 cup flour, sugar, yeast and salt. Stir in sour cream and water; beat until blended. Beat in egg until smooth. Stir in enough remaining flour to form a soft dough. Cover and let rest for 20 minutes. Knead with dough hook for about 5-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise about 1 hour (til doubled).

Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Using the dull edge of a table knife, make an off-center crease in each roll. Fold along crease so the small half is on the top; press along folded edge.

Place in a greased 9 in. x9 in. baking pan, allowing edges to touch. Cover and let rise in a warm place until doubled, about 25 minutes. Brush tops with butter. Bake at 375° for 12-15 minutes or until golden brown. Yield: 10-12.

The original recipe can be found here. I didn't have sour cream, so I used the yogurt, which is fat free, so I can't image how good these things are with full fat sour cream!

9/17/09 **Amendment** I've made these rolls a few more times and have found that I actually get a BETTER result using the non-fat plain yogurt than with sour cream.

In Season: Blueberries

But not for much longer...it's almost August and you know what that means!!! KING OF THE WEST HONEYDEW MELONS!!! Yummy!!!

That's Sweet!: Poke Cake

For a 4th of July BBQ with friends, we brought dessert - poke cake! Poke cake is very easy to make and really changes a regular store bought cake mix.

Poke Cake
1 yellow or white cake, baked and cooled
1 4 oz pkg jello (flavor is your choice)
1 cup boiling water
1/2 cup cold water
Cool Whip
Fruit Garnish (if you so choose)

Using a skewer or a toothpick or a thin knife, poke holes all over the top of your baked and cooled cake. Dissolve Jello in boiling water, then add cold water. Then pour the jello over the cake letting it seep into all the holes. Refrigerate overnight.

Top with Cool Whip and garnish with fruit as desired.

I used cherry jello and garnished with blueberries, strawberries and raspberries.

Very yummy and very easy!