Thursday, April 5, 2012

Vanilla Cloverleaf Sweet Rolls

It seems that lately, we've been making a lot of homemade breads. Homemade breads are, in our minds, healthier than store bought breads, though still sometimes heavy on the sugar. On the downside, homemade breads can be a bit dense/heavy. They can dry out quickly. At least that has been our experience with the breads we've made in the bread machine. But gosh are they tasty! I'm hoping the bread machine breads aren't adding lots of extra pounds or else I'll have to try much harder to exercise!

Every month when my food magazines arrive, I get all excited, like a little kid on Christmas morning, and the first thing I do is rapidly page through and then check out the recipe index - then I'll actually start reading. This month's Bon Appetit had a giant caramel-pecan sticky bun on the cover. Drool. But that sticky bun is just one of the treats that can be made with BA's Master Sweet Dough. Another treat? Vanilla Cloverleaf Sweet Rolls
These rolls caught our eyes. Rolls to enjoy along the 'main meals' this week sounded good. More homemade bread stuff! So Sunday morning, we got to work. Baking yeast goodies scares me much less these days, but I always let SP get the yeast part going because I think he really enjoys watching the yeast do its thing and get all foamy and stuff. The whole cooking & chemistry thing.
We got to use our stand mixer's dough hook for the first time. It did a great job mixing the dough. After letting the ball of dough rise for about 1.5 hours, SP got out the scale. Instead of dividing the dough in half, rolling each half into a log, and cutting each log into six equal pieces, SP weighed the entire dough ball, calculated what 1/12 would weigh, and then weighed out twelve equal portions. Yes, SP can be pretty geeky. I would have eyeballed the twelve portions.
He eyeballed dividing each portion into three balls. This part was just like when we made Whole Wheat Dinner Rolls a long time ago.
While he formed the rolls, I was taking photos of him and the rolls and making the Mint Chocolate Chunk Cookies.
 Covered and rising again:
 Baked and ready to eat:
 Mmmm. Warm, golden, vanilla rolls.
 Look at the vanilla specks inside. Yum!
These rolls are delicious. I want to try some of the other Master Sweet Dough recipes, like the pretzels and  sticky buns, but these vanilla rolls are so good that I'll have a hard time turning the dough into a different goodie!

What did we eat with these rolls? Breaded pork chops:
Easy. The usual 'bread crumbs-beaten egg-bread crumbs again' dippings followed by about 40-45 minutes in a 375 degree oven.
The three chops were so huge that we split one for dinner.

And of course vegetables, in this case, a salad of spinach, toasted walnuts, cheddar cheese, and sliced apples with a maple-balsamic dressing.
Followed by a dessert of the mint chocolate chunk cookies, which I love. I had kind of been hoarding the last bag of Andes baking chips that we bought in December, thinking that I wouldn't see them again until next December, but I saw them in the store over the weekend, so I was OK using the last bag of mint candies since it seems they are sold year round.

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