Fragrant rolls and a bit of poundcake will round out the meal
Published 12:00 am Tuesday, December 22, 2015
We asked Emma Martin of the Bread Basket and Kristine Turco of How Sweet It Is at the Salisbury Rowan Farmers Market to share some recipes that would be good for a holiday breakfast, brunch or later in the day.
Martin submitted a recipe for herbed rolls. Her rolls are among the best we’ve ever had and her recipes have been used for many years.
The roll recipe makes 4 dozen, so you’ll have plenty to freeze and use later. Or any leftover ham or turkey would be tasty on one of these rolls.
2 packages (1/4 ounce each) active dry yeast
2-3/4 cups warm water (110 to 115-degrees), divided
1/3 cup vegetable oil
1/4 cup honey or molasses
1 tablespoon salt
2 teaspoons dill weed
2 teaspoons dried thyme
2 teaspoons dried basil
1 teaspoon onion powder
1 egg, beaten
4 cups whole wheat flour
4 to 4-1/2 cups all-purpose flour
In a large bowl, dissolve yeast in 1/2 cup warm water. Add the oil, honey, salt, seasonings, egg, whole wheat flour and remaining water. Beat until smooth.
Stir in enough all-purpose flour to form a soft dough.Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into six portions. Divide each into 24 pieces. Shape each into a 1-inch ball; place three balls in each greased muffin cup. Cover and let rise until doubled, 20-25 minutes.
Bake at 375 degrees for 12-15 minutes or until tops are golden brown. Remove from pans to wire racks. Yield: 4 dozen.
Turco offered a recipe for blueberry poundcake, something she enjoys but doesn’t usually make for the market.
Many have indulged in her butter, lemon and chocolate poundcakes.
2 cups sugar
1/2 cup butter
8 ounces of cream cheese, softened
3 large eggs
1 large egg white
3 cups flour, divided
2 cups fresh or frozen blueberries
1 tsp. baking powder
1 tsp. baking soda
1/2 teaspoon salt
1 (8-ounce) lemon yogurt
2 tsp. vanilla
Glaze: 1/2 cup powdered sugar; 4 tsp. lemon juice (fresh)
Preheat oven to 350 degrees.
Beat the first three ingredients at medium speed of a mixer until well blended. Add eggs and egg white one at at time.
Combine 2 Tbsp. flour and blueberries in a small bowl and toss well.
Combine remaining flour, baking powder, soda and salt.
Add flour mixture to sugar mixture and alternate with yogurt, beginning and ending with flour mixture.
Fold in blueberries and add vanilla.
Pour cake batter into a 10-inch tube pan coated with cooking spray.
Bake at 350 degrees for about one hour and 10 minutes or until a wooden pick comes out clean.
Combine powdered sugar and lemon juice in a small bowl and drizzle over warm cake.