Rosemary Buttermilk Rolls

by | Nov 7, 2018 | SIDE DISH, YEAST BREADS | 0 comments

Rosemary Buttermilk Rolls
Print Recipe
    Servings Prep Time
    12 rolls 30 minutes
    Cook Time Passive Time
    18-20 minutes 105 minutes
    Servings Prep Time
    12 rolls 30 minutes
    Cook Time Passive Time
    18-20 minutes 105 minutes
    Rosemary Buttermilk Rolls
    Print Recipe
      Servings Prep Time
      12 rolls 30 minutes
      Cook Time Passive Time
      18-20 minutes 105 minutes
      Servings Prep Time
      12 rolls 30 minutes
      Cook Time Passive Time
      18-20 minutes 105 minutes
      Ingredients
      Servings: rolls
      Instructions
      1. Whisk together buttermilk and 1/4 cup water. Warm to 95℉-110℉ in the microwave using 30 second intervals.
      2. Combine warmed liquids, sugar and yeast in a stand mixer bowl fitted with a dough hook (see note). Allow yeast to bloom for 10 minutes
      3. Stir in 1 1/2 cups of flour, rosemary and salt. Start kneading and add the butter chunks a few at a time, along with additional flour until the butter has been incorporated and the dough is starting to pull away from the sides. Continue to add flour by the tablespoon until the dough is smooth and no longer sticks to the side of the bowl, about 8 minutes.
      4. Place dough in a lightly oiled bowl and cover with plastic wrap or kitchen towel. Allow dough to rise in a warm, draft-free area until doubled in size, approximately 60 minutes.
      5. Preheat oven to 400℉. Remove dough from bowl to a clean work surface. Knead two or three times by hand to remove the air. Divide dough into 12 equal portions of 55-58 grams each. Roll into balls and place on a parchment lined baking tray 1/4" apart. Cover with oiled plastic wrap or kitchen towel and allow to rise for 45 minutes.
      6. Whisk egg and 1 tbsp of water with a fork and brush evenly onto rolls. Bake in preheated oven for 18-20, rotating tray half way through baking time. Remove from oven and slide onto a cooling rack, removing the parchment paper. Allow rolls to cool to slightly warm or room temperature for serving.
      Recipe Notes

      -If kneading by hand, bloom yeast as instructed and stir in the first portion of flour, rosemary and salt.  Turn the wet dough onto a work surface and add a few chunks of butter and 1/4 cup additional flour.  Knead by hand, adding remaining butter and flour by the tablespoon until dough is smooth and no longer sticks excessively to the work surface. Proceed as the recipe indicates.

      -Spacing buns 1/4" apart will result in tray style rolls that you have to pull apart.  For more individual rolls,  increase spacing to 1 1/2" between rolls.

      Cranberry Pork Rib Roast

      by | Nov 3, 2018 | GLUTEN FREE, PORK | 0 comments


      Cranberry Pork Rib Roast
      Print Recipe
        Servings Prep Time
        6-10 people 30 minutes
        Cook Time Passive Time
        120 minutes 20-30 minutes
        Servings Prep Time
        6-10 people 30 minutes
        Cook Time Passive Time
        120 minutes 20-30 minutes
        Cranberry Pork Rib Roast
        Print Recipe
          Servings Prep Time
          6-10 people 30 minutes
          Cook Time Passive Time
          120 minutes 20-30 minutes
          Servings Prep Time
          6-10 people 30 minutes
          Cook Time Passive Time
          120 minutes 20-30 minutes
          Ingredients
          Pork Rib Roast
          Cranberry Apple Sauce
          Servings: people
          Instructions
          Pork Rib Roast
          1. Preheat oven to 475℉. Pat roast dry with a paper towel and season generously on all sides with salt and pepper. In a small bowl whisk together remaining ingredients until smooth and rub evenly onto the roast. Place roast on a large baking tray or shallow roasting pan fat side up. Cook for 15 minutes in preheated oven then reduce temperature to 350℉. Continue to roast for 90-120 minutes or until a thermometer inserted in the thickest part reads 145℉. The meat will continue to rise about 10℉ as it rests.
          2. Remove roast from oven and cover loosely with foil. Allow to rest for a minimum of 20 minutes before carving. For larger appetites, you can carve the roast into chops between the bones and serve. Alternatively, you can carve off the bones from the center loin, allowing you to slice the loin to your desired thickness. Cut the ribs between the bones and serve along side.
          Cranberry Apple Sauce
          1. Heat oil in a small saucepan and sauté shallots for 1-2 minutes until starting to soften. Add cranberries, apple, 1/2 cup water, white wine, brown sugar, rosemary and ginger. Allow to simmer gently, stirring occasionally until the cranberries are soft and the apples are tender. This will take about 20 minutes and most of the excess moisture will be evaporated.
          2. Stir in jellied cranberry, cinnamon and salt, allowing the jellied cranberry to melt into the sauce. Adjust consistency with a tablespoon or two of water if necessary. The sauce can be made ahead and warmed gently for serving. Makes 1 3/4 cups of sauce.