2019-07-01_Taste_of_the_South_Special_Issues

37 FALL BAKING

Herbed Dinner Rolls

MAKES 36

Perfumed with fresh herbs, these

simple rolls are worth the eff ort.

1 cup warm whole milk

(105° to 110°)

1 cup warm whole buttermilk

(105° to 110°)

½ cup plus 2 tablespoons

sugar, divided

2 (0.25-ounce) packages

active dry yeast

1 cup vegetable oil

2 large eggs, lightly beaten

7 cups bread flour

2 tablespoons kosher salt,

divided

½ cup unsalted butter, melted

2 tablespoons chopped

fresh parsley

2 tablespoons chopped

fresh chives

2 tablespoons chopped

fresh cilantro

1. In the bowl of a stand mixer fitted
   with the dough hook attachment,
   stir together warm milk, warm
   buttermilk, ½ cup sugar, and yeast
   by hand. Let stand until mixture is
   foamy, about 5 minutes. Add
   oil and eggs, stirring to combine.
   2. In a large bowl, combine flour,
   1 tablespoon salt, and remaining
   2 tablespoons sugar. With mixer
   on low speed, gradually add flour
   mixture to milk mixture, beating
   until a soft dough forms.
   3. Turn out dough onto a lightly
   floured surface, and knead
   until smooth and elastic, about
   5 minutes. Spray a large bowl
   with cooking spray. Place dough
   in bowl, turning to grease top.
   Loosely cover and let rise in a
   warm, draft-free place (75°) until
   doubled in size, 1 to 1½ hours.
   4. Punch dough down; cover and
   let stand for 10 minutes.
   5. Preheat oven to 350°. Spray
   3 (12-cup) muffin pans with
   cooking spray.
   6. In a medium bowl, stir together
   melted butter, parsley, chives, and
   cilantro. Shape dough into 1-inch
   balls. Dip balls in herb butter. Place
   3 dough balls in each prepared
   muffin cup. Cover and let rise in
   a warm, draft-free place (75°) until
   doubled in size, 1 to 1½ hours.
   7. Brush rolls with any remaining
   herb butter, and sprinkle with
   remaining 1 tablespoon kosher
   salt.
   8. Bake until lightly browned,
   about 15 minutes. Serve warm.

Cranberry-Pecan

Bread

MAKES 1 (2-POUND) LOAF

Two slices of this fl avorful bread with

crisp bacon and scrambled eggs

tucked in the middle makes for a

delicious fall breakfast sandwich.

3 cups all-purpose flour, plus

additional for sprinkling

1½ cups whole wheat flour

1 cup dried cranberries

1 cup chopped pecans

1 tablespoon kosher salt

1½ teaspoons ground cinnamon

½ teaspoon active dry yeast

2¼ cups warm water

(105° to 110°)

2 tablespoons plain yellow

cornmeal

1. In a large bowl, stir together
   flours, cranberries, pecans, salt,
   cinnamon, and yeast. Add water.
   Stir with your hand until a sticky
   dough forms. Cover bowl with
   plastic wrap or a kitchen towel;
   let rise at room temperature
   overnight or up to 24 hours.


2. On a floured work surface, pat
   dough into a circular shape. Fold
   four edges in toward center; turn
   dough smooth side up. Sprinkle
   with all-purpose flour, and cover
   with plastic wrap. Let rise at room
   temperature for 2 hours.


3. Place a 4- to 6-quart cast-iron
   Dutch oven in cold oven. Preheat
   oven to 500°. Sprinkle top of dough
   generously with cornmeal.


4. Place dough cornmeal side
   down in preheated Dutch oven.
   (Use a wooden spoon to gently
   push dough into bottom of pan,
   if necessary.) Cover, and bake for
   30 minutes. Uncover, and bake
   15 to 20 minutes more. Let cool
   completely on a wire rack.