30-minute Yeast Rolls

 We didn’t get any pictures of these gorgeous, tasty rolls, but here is one from Your Home Based Mom, who got the recipe from here.

I did not name this recipe, so don’t worry about recipe-transcription mistakes when you notice that the times listed don’t really add up to 30 minutes.  Do the math and know that this is still super-fast for a yeast roll recipe.

Just don’t do like we did, and accidentally leave the pan in the oven too long trying to warm them up. An entire pan of yeast rolls was sacrificed, and that is a sin.

Ingredients:

1 cup plus 2 Tbsp warm water

1/3 cup oil

2 Tbsp yeast

1/4 cup sugar

1 1/2 tsp salt

1 egg

3 1/2 cups bread flour (seems to work better but all purpose flour will also work)

Preparation:

Heat oven to 400 degrees.

In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. Using your dough hook, mix in the salt, egg and flour.

Knead with hook until will incorporated and dough is soft and smooth. (Just a few minutes)

Form dough into 12 balls and then place in a greased 9 x 13 pan and allow to rest for 10 minutes. Bake for 10 minutes at 400 degrees or until golden brown.

Citrus-Basil Vinaigrette

Here is another of my favorite recipes from my daughter’s first birthday party.  We needed to get this made in advance, so we made only one small adjustment to the recipe: rather than chopping our basil, we placed the basil leaf whole in the dressing, and allowed it to infuse.  If you choose this method, you’ll want to give it at least eight hours to infuse before removing your basil (no straining required).   You can adjust this recipe to use with any kind of citrus.  Try it with a red orange or red grapefruit.  We happened to have champagne vinegar handy; you can use a white wine vinegar if you prefer.   This has a pretty yellow color and would look lovely served in a cut crystal cruet.

Ingredients:

1/4 cup olive oil

2 Tbsp. orange juice

1 Tbsp.  lemon juice

1/4 lemon, zested

1/2 tsp. salt

1 Tbsp.  honey

1/8 cup chopped fresh basil, or whole basil leaves

1 tsp. champagne vinegar or white wine vinegar

Preparation:

In a jar with a lid, mix the olive oil, orange juice, lemon juice, lemon zest, salt, honey, basil, and vinegar.  Seal and shake well.  Chill 2 hours in the refrigerator if you chop your basil, 8 hours for whole leaves.  Strain chopped basil or remove leaves before serving.