COUNTRYLIVING.COM / NOVEMBER 2019 žŽƀ
through, 4 to 5 minutes. Remove
from heat and stir in honey and
reserved bacon.
Parker House Rolls
WORKING TIME 45 minutes
TOTAL TIME 2 hours, 40 minutes
MAKES 16 rolls (8 servings)
1 cup whole milk
1 (0.75-ounce) package active
dry yeast
2 tablespoons sugar
23 / 4 cups all-purpose flour,
spooned and leveled, plus
more for work surface(^1) / 2 teaspoon kosher salt
6 tablespoons (^3 / 4 stick)
unsalted butter, at room
temperature, divided
Oil, for bowl and baking pan
1 teaspoon sea salt flakes,
optional
Heat milk to between 105°F
and 110°F. Stir in yeast and sugar.
Let sit until frothy, 8 to 10 minutes
(if it doesn’t froth, discard and
start again).
Whisk together flour and kosher
salt in another bowl; make a well
in the center. Add milk mixture
and 3 tablespoons butter. Gently
stir just until incorporated (the
mixture will look shaggy). Transfer
to a lightly floured work surface
and knead until smooth, 1 to 2
minutes. Transfer to a lightly oiled
bowl; cover with plastic wrap or
kitchen towel. Set in a warm place
and let rise until doubled in size,
45 minutes to 1 hour.
Lightly oil a 9-inch round cake
pan. Turn dough out onto a work
surface and cut into 16 pieces.
Roll pieces into balls and arrange
in the prepared pan. Cover with
plastic wrap or a kitchen towel
and let rise until doubled in size,
25 to 35 minutes.
Preheat oven to 350°F. Melt
Broccoli and
Cauliflower Gratin
WORKING TIME 25 minutes
TOTAL TIME 1 hour, 10 minutes
MAKES 8 to 10 servings
4 tablespoons (^1 / 2 stick) unsalted
butter, plus more for pan
1 medium head cauliflower
(about 2 pounds), cored and
sliced 1 / 4 - inch thick
1 large head broccoli (about
1 1 / 2 pounds), trimmed and sliced
(^1) / 4 - inch thick
6 tablespoons all-purpose flour
3 cups whole milk
(^1) / 4 teaspoon freshly grated nutmeg
8 ounces Gruyère, grated
(about 2 cups)
Kosher salt and freshly ground
black pepper
Preheat oven to 375°F. Butter
a shallow 3-quart baking dish.
Arrange cauliflower and broccoli
in the prepared dish.
Melt butter in a medium saucepan
over medium heat. Add flour and
cook, stirring, 2 minutes (do not let it
darken). Slowly whisk in milk. Simmer,
whisking occasionally, until slightly
thickened, 3 to 4 minutes. Remove
from heat and stir in nutmeg and 11 / 4
cups cheese. Season with salt and
pepper. Pour over vegetables. Sprinkle
with remaining 3 / 4 cup cheese.
- Cover loosely with aluminum foil
and bake for 15 minutes. Remove
foil; bake until vegetables are tender
and the top is golden brown, 20 to
25 minutes. Let stand 10 minutes
before serving.
NEW!
NUTS ABOUT FIBER?
NEW CRUNCHY VANILLA
ALMOND IS A GOOD
SOURCE OF IT.