So…making dough on a Sewing Blog, you mean money ?
Bread & Sewing, what do they have to do with one another ?
Well, I’ll tell you. It all started with a hole in the ground…
Last night for dinner, we had grilled chicken tenderloins cooked on the new grill our kids built in the backyard. The grill is set in a fire pit of bricks and it swivels for ease of placement and removal of foods. The installation was 3 days ago, we’ve used it twice now and love it ! Here’s a couple in-progress photos:
***The workers above are awaiting further instructions from the foreman in charge… ^^
*** “FOREMAN” is pictured above, 2nd from left holding a “digger” tool. The cutest Grandson ever. Just sayin’ ^^
***And the building process begins ^^
Ta-Da ~ DONE ! ^^
What about the bread or dough, did you cook it on the grill ?? NO, hang on, I’m getting to that….
Last night’s meal was planned out in detail. The day before, we defrosted the meat, made a marinade and let it soak overnight. I had chicken broth and rice to simmer and eat with the yummy chicken. Sticks were laid out in preparation of lighting the grill that evening, I even had the table set for dinner in advance. What I DID FORGET, was to start the bread dough :( We love homemade bread here and though it takes time, it is well worth the effort. Typically, I would have started on the bread before lunch. On this day, at 2:30pm I remembered that I forgot (~if that makes sense). I scrambled to find a recipe I could make that would satisfy the craving for homemade bread, only FASTER. Earlier in the day, I had made chocolate chip cookies…~and had used up all but one stick of butter. So what I needed was a recipe for some kind of bread that did not require butter in it and could be cooked rather quickly. Is that even a possibility ?
Okay, so this is my connection between Bread & Sewing and why I’m discussing making dough on a Sewing Blog. As a crafter, I often get on a roll (no pun intended) when in midst of a project. My concept of time is nil. I stop to stretch and view the clock~ uh-oh, I need to get going on dinner if we want to eat tonight (and yes, we do). Are there any sewing-crafters that can relate to that ? There is a dinner roll recipe that I love to make (and we love to eat). It is simple, makes great rolls ‘from scratch’ with not much effort; you don’t even have to knead the dough. This is my go-to recipe for quick and easy homemade bread rolls. I think other sewing folk would appreciate the recipe. You get a house-full of that wonderful fresh-baked bread scent but don’t have to spend all day in the kitchen. The finished product is tasty, the dough can be used for other things like cinnamon rolls. It does not require a ton of ingredients, either.
Back to my butter dilemma; the recipe calls for 1/4 cup soft shortening. Normally I would use good, old-fashioned butter. But if I used the last stick to make the dough, we wouldn’t have any butter to spread on the hot dinner rolls. I had oil, not a great substitute but in a pinch… I kept looking. I saw my container of coconut oil; extra virgin, organic. I use this to make a luscious, rich body butter that smells heavenly~ Well anyway, I know it’s edible and fresh and could work as a shortening. Taking 5 minutes of precious time, I Googled “substitute coconut oil for shortening”. I got tons of information; the consensus being you can use it for shortening in the same amount as the recipe calls for. I also read that people who do NOT like the taste of coconut, can barely notice the coconut flavor. Hmmm~ Well I do love the smell of body butter I make with this oil but I hate the taste and texture of coconut in general. Still, I thought I’d try it and see. One thing to note: coconut oil cooks well when the highest temperature is 350 degrees. I read that the “smoke point for Coconut Oil is 350 degrees” so keep that in mind. Unless you’re partial to breathing coconut oil smoke (whatever that is). I’m betting it would change the taste of your product as well. Best to not smoke.
I made it, I ate it, I like it ! The coconut oil does change the texture of the bread to more like a muffin. It also required more flour to combat the thick, liquid-y oil addition.. I added flour by small increments until the dough was no longer sticky/wet. I guestimate I added a tad more than 1/2 cup extra flour to get the right consistency (that’s 1/2 cup more than the recipe below calls for). The finished product did have a faint coconut scent but no more than the faint whiff you get when applying lotion containing coconut oil. Not the over-powering scent I feared. I had to tell the family I used coconut oil (to be fair, I warned them before we ate !) but there were no complaints at all (none of us are coconut eaters, by the way).
I do not remember who or where the recipe is from, it is just hand-written on a plain piece of paper. Probably from a good cook at church :) The version I share below calls for 1/4 cup soft shortening (I usually use butter). Again, if you use the coconut oil, count on an extra amount of flour to add in as the dough will be wetter (add a bit at a time, stirring it in). Yes, it’s from scratch and that means yeast. Don’t freak out. If you can sew, you can make these rolls, I promise.
I used brown sugar because that’s how I roll (punny); I’m a brown sugar snob. Any sugar will work.
I used mini muffin pans so they might cook a little quicker (they did). Plus they are adorable in the mini-form :) This batch made 22 little dinner rolls. There was extra dough so I rolled it into a flat 6″ square, lightly buttered the dough, added brown and white sugar, sprinkled cinnamon and drizzled corn syrup on. I rolled that into a tube, cutting it into 1/2″ hunks for mini cinnamon rolls :)