Hot cross buns for breakfast, savory herbed rolls for dinner
Homemade bread graced our table when I was growing up. Huge, fluffy loaves of white bread dominated until the local grocery store began stocking whole wheat and rye flours. Sweet breads, studded with cinnamon, raisins and walnuts disappeared before they had a chance to cool. At Easter, hot cross buns and sweet dinner rolls filled the house with wonderful aromas.
You can imagine the gulp of remorse when my nearly grown teens recently admitted that they didn't know how to make bread. In fact, they remarked, that despite all the cooking we do, home-baked bread rarely appeared.
Armed with the challenge, we ventured into yeast bread, starting with a simple yet flavorful dough. The idea of add-ins, to customize the dough for different occasions, reminded the kids of mixing nuts and candy into homemade ice cream. Because the cell phones may lure the teens away at any moment, the mixing and shaping needs to be quick; we hauled the stand mixer up from the basement kneading in the mixer saves time and mess.
The dough begins with quick-rise dry yeast in place of the fresh, perishable yeast of childhood. These envelopes last on the shelf for many months and shorten the rising time considerably usually by half. The yeast also can be added to the dry ingredients, eliminating one bowl. For tenderness and a pleasingly tangy flavor, plain yogurt can replace some of the milk. A good dose of sugar helps the bread stay fresh for a couple of days.
We decided to make rolls rather than loaves and use muffin pans for tall, impressive results. One batch of the yogurt dough will yield 24 light, no-butter-needed rolls. Add dried apricots, pineapple and a quick glaze to create hot cross buns. Or, add a generous amount of herbs and black pepper to create a special roll that pairs nicely with a baked Easter ham or roast lamb dinner. And make extra. You'll want these homemade rolls for everyday enjoyment too.
