Baking at altitude is a bit of a challenge. Thank goodness Dan has figured out the conversions that make it work.
For some reason, I thought that Dan and I should make rolls from scratch for Thanksgiving. We found this awesome recipe in a 2003 edition of Cooking Light. Since Dan hasn’t had much experience baking he asked for my assistance with the kneading. It was a lot of fun helping Dan out in the kitchen and the rolls came out great!
- 1 whole clove of garlic
- 1 package of dry yeast
- 1 c warmed milk
- 3 1/3 c flour
- 2 T softened butter
- 2 T sugar
- 2 t salt
- 1 egg
- 1 T finely chopped fresh rosemary
Preheat the oven to 350. Remove white papery skin (keep cloves together). Wrap the entire head in foil and bake for one hour. Let the garlic cool (or else you’ll really burn yourself!). Separate the cloves and squeeze to extract the garlic pulp
Dissolve the yeast in the milk in a large bowl for 5 minutes and then add the garlic pulp. Add a level cup of flour, the two tablespoons of softened butter, sugar, salt, egg, and rosemary. Beat this mixture at medium until combined. Add 2 cups of flour and beat until smooth.
Turn dough out onto a floured surface and knead until smooth and elastic. Use the remaining 1/3 c of flour. I ended up using a LOT more than 1/3 c since it was too sticky. The kneading should take about eight minutes.
Coat a large bowl with cooking spray and place the dough ball in there. Cover with a towel and let sit for an hour or until it doubled in size. Make sure the area is free from drafts and relatively warm. (continued below picture)
Once the dough is risen enough punch dough down and divide in 12 equal portions. Divide each of those portions into three pieces and shape each into a ball.
Preheat oven to 400.
Coat a muffin tin with cooking spray and place three dough balls into each tin. Cover the dough and let rise for 30 minutes. Bake for 12 minutes or until browned.
Nutritionals: (serves 12): Cals: 181, Fat: 4, Carb: 30, Fiber: 1.1, Protein: 5.2.