we’re having our holiday weekend barbecue today instead of monday, since erik works and i don’t. but rest assured i’ll be doing something class related (if my attention span will let me, that is). we’re getting our beer can chicken on and serving them up with some super fresh, super gorgeous ears of corn and these too-simple rolls, from a recipe found on the Baking Bites blog. i’ve made a handful of her recipes over the past year and every single one has turned out absolutely awesome. so trust me, click on her link in my blogroll and start baking. you’ll love everything you try, i promise. and if you don’t, then there’s something obviously very wrong with you. very wrong.
and by erik’s request, i modified a martha stewart recipe for browned butter blondies. i skipped the toffee bits originally called for because the richness of that beautiful browned butter gives it a caramel-y taste that doesn’t any additions or further enhancements. i really took my time while making these, just enjoyed toodling around the kitchen and that paid off because these are the greatest blondies of all time. true story.
Martha Stewart’s Browned Butter Blondies
2 1/2 sticks butter
2 1/4 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 cups brown sugar
1/2 cup white sugar
2 1/2 teaspoons vanilla
1 cup chopped, toasted pecans
heat the oven to 350. in a heavy bottomed saucepan (a light one, since you have to watch for the butter to change color), melt the butter, stirring gently occasionally until it turns a medium brown color and smells nutty and delicious. let it cool for a minute. in a bowl, stir together the flour, baking powder, and salt. in a stand mixer, mix the melted butter with the two sugars, mix together well. with the paddle attachment attached, blend the butter sugar mixture with the eggs, adding them one a time and beating them well after each addition. beat in the vanilla. add the flour mixture and let it all come together. add in the pecans. grease a 9×13 inch baking pan. line the bottom with parchment paper, butter the paper. spread the blondie batter in the prepared pan. bake until a tester comes out clean. let them cool completely. then cut into squares.
No Knead Pull Apart Dinner Rolls
recipe from Baking Bites
2 cups warm water
5 teaspoons yeast (i just measure out of the regular packets of active dry)
1/4 cup sugar
5 Tablespoons butter, melted and cooled
1 1/2 teaspoons salt
6 cups flour (this is where i departed a bit from the recipe because at 6 cups, my dough was still a bit too sticky so i added just a little bit more, totaling, i think, almost 7 cups. but you use your judgment. 6 might be just fine in a different climate)
pour the warm water in a stand mixer bowl. sprinkle the yeast on top and the sugar. stir and let it stand about 10 minutes. fit your dough hook on. add the melted butter, sugar, and salt to the mixture. add 3 cups flour and turn the mixer on. let it incorporate what you’ve got in there then add in the 3 other cups of flour. if you need to add more flour, add more. if not, then just let the mixer do the kneading now (for like, 5 minutes total). cover the bowl with plastic wrap and let it stand for an hour, until it doubles in size. lightly grease a 9×13 baking dish. dump the dough onto a floured surface. break it down into 15 equal size pieces. roll them into balls and place them in three rows of 5 in the dish. cover again with plastic and let them rise about between 30-40 minutes. heat the oven to 400. bake for 35-40 minutes or until they are deep brown and are hollow when tapped. brush the rolls with a tablespoon of melted butter. let them cool for a bit, then serve.