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Welcome to Home Shalom and Shalom Farm. We pray your visit here be blessed. We are learning to walk in the Ways (Torah) of our Father YHWH and follow Y'shua, His Messiah until He returns to "set things straight". We call it a "Messi-Life". Our walk is neither tidy nor perfect, but it is filled with passion, devotion and desire to serve our King. We are learning to be humble servants, and to be good stewards of the things that He has entrusted to us: His Word, our marriage, our children, our family, our community, our health, and our farm. Hitch your horse and stay a while--our door is always open!

Thursday, January 6, 2011

No Knead to Fuss Dough for Rolls

I can not remember where I got this recipe from, but I do love it! It is a quick and easy wheat dough to mix up and use for dinner that night or make ahead in the fridge to shape and bake through the week. This is a sticky dough...(which may take a little getting used to) so just use lots of flour on your hands, surface and utensils while shaping.

1 1/2 T yeast
1/4 + 3/4 C water
1/4 C oil
1 1/2 tsp salt
2T honey
1 egg
1/2 C dry milk powder
3C ww flour

  1. In a large bowl sprinkle yeast over 1/4C warm water to proof.
  2. Meanwhile in a large measuring cup, mix 3/4C water salt, oil, honey and egg.
  3. (When yeast is proofed) Add measuring cup mixture into large bowl and beat until smooth.
  4. Add dry milk powder and 2C of flour. Beat until smooth. SLowly add remaining flour one cup at a time until completly obsorbed (dough will be sticky).
  5. Cover and let rise 15 minutes. After rising, shape or refridgerate for later. (If dough is referidgerated you will shape and let rise about 1-1/2 hours before baking.)

Variations of things to do with your dough: All breads ar baked at 400 degrees F

Finger Rolls - Pat dough into an 8" square pan (using floured fingers). Use a sharp (floured) knife to cut rolls into a grid of 2 deep and 6 accross (12 finger shaped rolls). Cover (with plastic wrap is always my preference) and let rise. Bake 15-20. (This can be something you make ahead and freeze in a square- but not seperate until ready to serve.) Great for hot dogs or things of the like.

Clover Leaf Rolls- Press dough inot a greased muffin tin, filling 1/2 way. With (floured) scissors snip an cross section (like an X) 3/4 way deep. Cover and let rise. (Option - May put a slim pat of butter in each crevis of the roll.) Bake 10-12 minutes. Makes about 18 small rolls.

Cinnamon Rolls- Mix 6T warm honey and 1/2 tsp cinnamon. Press 1T of dough into greased muffin tin. Drizzle 1/2tsp honey mixture. Repeat. (tin should be about 1/2 full) Cover and let rise. Bake for 10-12 minutes. Best served warm. Makes about 18.

Bread Sticks- Use refridgerated dough and let rise 15 minutes. Pinch off 2" ball and roll into a 5" log (about 1/2" thick). Roll into sesame, poppy, caraway or dill seeds. Place 1" apart on oiled baking sheet. Cover and let rise. Bake 10 min.

Crusty Rolls- Use refridgerated dough, pinch 2" ball of the dough and slatten slightly on oiled sheet. Cover and let rise. Meanwhile put a pan of water on the bottom rack of the oven while it is preheating or mist with water using a spray bottle @5 and 8 minutes during the baking time. Bake 10-12 minutes. (This version is "crustier" than the above versions and tasty, however I would not call them "crusty rolls".)

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