Rosemary Buttermilk Rolls

Rosemary Buttermilk Rolls

Rosemary Buttermilk Rolls bake up perfectly soft and speckled with fresh rosemary.  This makes them absolutely perfect along side your baked ham or golden roasted turkey.  There’s almost nothing better than freshly baked bread, filling the kitchen with an amazing aroma.  The kind that sparks a memory and elicits a feeling of comfort. 

These lovely rolls are easier than you think, requiring no fancy equipment and use everyday ingredients. When making bread, it’s important to distribute the yeast evenly, whether you’re using fresh yeast or dry yeast.  Because I’m using dry yeast, I bloom it with the liquids and sugar prior to mixing. This not only ensures the yeast will be evenly dissolved and distributed but also gives it a head start in the production of carbon dioxide which helps the bread rise. 

You won’t be disappointed, and neither will your guests.  Rosemary Buttermilk Rolls are delicious and simple and will make your holiday table the best it can be.  Enjoy!

Author:  Compelled To Cook

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.

Holiday Punch

Holiday Punch

This refreshing all-purpose beverage gets named Holiday Punch for this time of year, but truthfully, it’s wonderful anytime you have a gathering. It takes no time at all to mix together and has a festive flair with the addition of cranberries. 

It’s a game changer really! Why? Because it’s also very, very good with vodka or white rum.  So those who want to live it up a little can, while non-drinkers, designated drivers and kids also have something great to drink.  

It will allow you to free up some of your valuable time not having to fuss with cocktails and making sure everyone has a drink poured.  I find that if you serve this Holiday Punch and put out bottles of wine, most everyone is happy and can serve themselves. Not to mention it’s rather yummy to sip on with or without alcohol.  Cheers!

Author:  Compelled to Cook

Holiday Punch
Print Recipe
Servings Prep Time
6 litres 15 minutes
Servings Prep Time
6 litres 15 minutes
Holiday Punch
Print Recipe
Servings Prep Time
6 litres 15 minutes
Servings Prep Time
6 litres 15 minutes
Ingredients
Servings: litres
Instructions
  1. Trim ends from oranges, limes and lemons. Cut into 1/8' slices.
  2. Add cranberry juice, pineapple juice and ginger ale to a large punch bowl or beverage dispenser with a spigot. Stir to combine and top with fruit. Serve immediately.
Recipe Notes

-If liquid ingredients are not chilled prior to mixing, serve over a small amount of ice if desired.

 

Cranberry Almond Roasted Broccoli

Cranberry Almond Roasted Broccoli

With the holidays fast approaching, it’s time to sift through old recipes, ponder new ones and somehow come up with a foolproof menu.  Cranberry Almond Roasted Broccoli is the perfect side dish for all your entertaining needs.  Not only because it has the perfect balance of savoury, crunchy and sweet, but because it roasts up in the same amount of time that it takes to rest a roast or turkey.  Meaning, you don’t need to worry about oven space or soggy vegetables.  

Cranberry Almond Roasted Broccoli cooks up al dente with golden roasted edges.  Crunchy almonds and chewy, sweet cranberries add a wonderful dimension of texture and flavour that signifies the holidays. Quick and easy with little fuss and holds up well.   Enjoy!

Recipe source for Cranberry Almond Roasted Broccoli:  Compelled To Cook

Cranberry Almond Roasted Broccoli
Print Recipe
Servings Prep Time
6-8 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
6-8 people 15 minutes
Cook Time
20 minutes
Cranberry Almond Roasted Broccoli
Print Recipe
Servings Prep Time
6-8 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
6-8 people 15 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400℉.
  2. Split broccoli spears into large bite-size pieces. Place broccoli and garlic on a large baking tray and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat evenly. Spread out in a single layer.
  3. Roast for 7 minutes. Add almonds and turn broccoli. Continue to roast for another 7 minutes. Add dried cranberries and toss to combine. Return to oven for 5-6 minutes until broccoli is tender and almonds are golden. Serve immediately.
Savory Mushroom Bread Pudding

Savory Mushroom Bread Pudding

As much as I’m gonna miss summer, I can’t help but be happy about cooking up warm casseroles, holiday squares and hearty soups.  This golden and eggy Savory Mushroom Bread Pudding, with its flecks of vegetables and herbs is EXACTLY why I love the fall.  I could go on about brightly coloured fall leaves, pumpkins, and apple desserts, but in the end, this glorious casserole wins my heart this fall. 

It’s a dish I’ve made plenty of times, always with great results and never disappointing. The only sad thing is, it makes quite a lot, feeding 10-12 people.  Sad only because the only time I make it, is when I have enough company to warrant a casserole of this size.  So, with that being said, it’s perfect for a crowd, and can be prepped up to one day ahead, helping you manage your time when feeding a small army. 

If you’ve never had a savory bread pudding, you must give this glorious Savory Mushroom Bread Pudding a try.  It takes a bit of time to prepare, but worth every minute.  Enjoy!

Recipe source for Savory Mushroom Bread Pudding:  Adapted from Epicurious Savory Bread Pudding with Mushrooms and Parmesan Cheese

Savory Mushroom Bread Pudding
Print Recipe
Servings
10-12 people
Cook Time Passive Time
60 minutes 70-75 minutes
Servings
10-12 people
Cook Time Passive Time
60 minutes 70-75 minutes
Savory Mushroom Bread Pudding
Print Recipe
Servings
10-12 people
Cook Time Passive Time
60 minutes 70-75 minutes
Servings
10-12 people
Cook Time Passive Time
60 minutes 70-75 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 375℉ and butter a 13"x9"x2" casserole dish. Slice crust from bread and cut into 1" cubes to yield 10 cups loosely packed cubes. In a large bowl, toss bread with olive oil, thyme, garlic and a sprinkle of salt and pepper. Spread evenly in a single layer on a large baking tray and bake for 18-20 minutes until golden, turning once or twice. Remove from oven and return bread cubes to same large bowl.
  2. Heat butter in a large skillet until foamy. Add celery, onions, green pepper, and mushrooms. Sauté until softened and most of the moisture has been cooked out, about 15 minutes. While vegetables are cooking, whisk together eggs, cream, spinach, salt and pepper.
  3. Pour egg mixture over toasted bread cubes, add sauteed vegetables, parsley and gouda, stir to combine well. Pour into prepared dish, spreading out evenly. Top with grated parmesan cheese, cover and chill for at least an hour (up to one day ahead) to allow bread to absorb the custard.
  4. Preheat oven to 350℉. Bake uncovered for about 60 minutes until set and golden. Remove from oven and allow to rest for 10-15 before serving.
Honey Garlic Carrots and Parsnips

Honey Garlic Carrots and Parsnips

With food feasting holidays like Thanksgiving and Christmas just around the corner, I find myself thinking about side dishes and how having plenty of options makes meal planning easier.  Honey Garlic Carrots and Parsnips is one of my personal favourites, as it’s not only delicious but simple and a good pairing most anything.

Don’t let the parsnips fool you either, they’re wonderful in combination with the carrots and the honey helps to bring out their natural sweetness and highlights their earthy flavour. Additionally, these amazing Honey Garlic Carrots and Parsnips hold up well both in texture and colour for serving, giving you time to breathe as you rush to get everything on the table.

Recipe source for Honey Garlic Carrots and Parsnips:  Compelled To Cook

Honey Garlic Carrots and Parsnips
Print Recipe
Servings Prep Time
6-8 people 25 minutes
Cook Time
8-10 minutes
Servings Prep Time
6-8 people 25 minutes
Cook Time
8-10 minutes
Honey Garlic Carrots and Parsnips
Print Recipe
Servings Prep Time
6-8 people 25 minutes
Cook Time
8-10 minutes
Servings Prep Time
6-8 people 25 minutes
Cook Time
8-10 minutes
Ingredients
Servings: people
Instructions
  1. Peel and trim carrots and parsnips. Cut into 2" lengths and then slice a small amount from one side to allow the piece to sit flat. Slice a small amount off remaining 3 sides to square up the piece (see note). Cut into 1/4" slices and then cut each slice into 1/4" batons.
  2. Heat butter in a medium skillet until foamy, add garlic and sauté for 30-60 seconds, stirring once or twice. Add in carrots and parsnips, stir to coat with butter and garlic. Add water, cover and cook over medium heat for about 4-5 minutes, stirring once or twice.
  3. Remove cover and increase heat to high to evaporate any left over water and allow the vegetables to finish cooking, about 3-4 minutes ( they will start to caramelize slightly).
  4. Once they are cooked to your liking, remove from heat and stir in honey, parsley, salt and pepper. Serve immediately.
Recipe Notes

-if using salted butter, adjust additional salt to taste.

-the 2" sections do not need to be perfectly square as that much trimming creates a lot of waste. What is important, is to make sure they are similar in size for even cooking.