Blizzard warnings today in Utah. No one is supposed to leave their houses…and if you do you are supposed to take a winter survival kit. All the schools are closed, including my university. Overnight we are supposed to get up to 13″ and the high tomorrow is 16 degrees. We are even supposed to prepare for power outages. But it it only lightly snowing here? People further up north seem to be hit pretty hard. So now Ben and I look out the window every 15 minutes for this ‘blizzard’ of biblical proportions.
Anyway, enough of that. If the storm is as big as it is supposed to be I will post some cool pics tomorrow 🙂 But for now, rolls! I actually made these last weekend but haven’t posted about them yet. So here they are, my great grandma Fitch’s rolls. One thing I always liked about them when I was young was the strong buttery taste. As you will see from the recipe below, the rolls are dipped in butter before baking. With real butter this has a completely different flavor than Earth Balance. And though they weren’t bad, the Earth Balance overload did nothing for them but make them more fattening. SO when I make them again I will probably just skip the Earth Balance dipping. Maybe a little brush on the top… One good thing dipping them did is they just fell away from each other. As you can see from the pan (below) I really put a lot of them in there. But as you can see from the roll (above) they just came apart in cute little pentagons.
1 1/2 C Plant milk
1 tsp Salt
2 Tbs Sugar
4 Tbs Earth Balance
2 1/4 tsp Yeast (one package)
1/4 C Warm water
Pinch of sugar
3 1/2 C White flour
Place warm water and yeast in a small bowl. Whip together with a fork to get the yeast going and then sprinkle a pinch or so of sugar on top to give it something to eat. If the mixture begins bubbling, your yeast is good to go.
Place earth balance and milk in a pan on the stove. Warm until earth balance is melted. Stir in 1 C of flour and then the yeast mixture. Add remaining flour and mix well.
Place dough in a greased bowl and let rise 1 hour. Punch the dough down, and let raise for up to 1 hour again.
Roll out on a floured surface and cut into circles (I used the top of a glass cup). Melt some Earth Balance and dip each circle in it. Fold over and place in greased pan.
Let rolls rise for 20 minutes and then bake at 400 degrees for 12-15 minutes or until golden brown.