Monthly Archives: July 2014

Sandwich Rolls

Summertime and the living is easy.  And meals are less complicated.  In summer, when we get tired of eating sandwiches on my loaf bread, I make these sandwich rolls.  They can also be used for hamburgers or even barbeque sandwiches.  They are a lot sturdier than your average hamburger bun from the store.

Dough on scale

I generally double this recipe and get 22-24 rolls.  Because I cannot judge how much something weights, I use my kitchen scale to make sure the rolls are approximately the same size.  Each piece of dough is 2.4 ounces.  If you need to add a bit of dough to get the right weight, add it to the bottom of the larger piece of dough and pull the sides over it, pinching to seal and create a ball.

If you want larger or smaller rolls, adjust accordingly.  The original recipe called for 6 hoagie rolls.  I found these were too big, but that is also an option.

I have never had a bread recipe call for covering the rising dough with a damp cloth before.  I think this helps give the rolls a chewy crust.  And make sure the towel is only slightly damp.  Wring it out well.

I cannot get two large baking sheets side by side in my oven, so I bake them in shifts.  Even though the second sheet sits for 30 minutes longer, it really doesn’t affect them.  The second set is a bit larger, but that’s not a bad thing.

Because this recipe makes a lot of rolls, I freeze them.  You can defrost them on the counter, in the microwave or toast in a toaster oven.  If you plan to freeze them, you will want to cut them in half first.  Yes, a lesson learned the hard way.  Defrosting the rolls makes them very soft and soft is hard to cut without smashing them.  Plus they defrost faster.

Sub Rolls

makes 11-12 sandwich rolls or 6 hoagie rollsSandwich rolls

3 c bread flour
1 T dry active yeast
1 T granulated sugar
1 T vegetable shortening
1 ¼ c warm water
1 ½ t kosher salt

In a stand mixer fitted with a dough hook combine flour, yeast, sugar, shortening, and water. Mix on low speed until dough forms and pulls away from sides of bowl. Add salt and increase speed to medium; knead for 10 minutes.

Turn dough out onto a lightly floured surface and form into a ball. Lightly grease inside of mixing bowl and return dough to bowl. Cover with plastic wrap and set in a warm space to rise for 1 – 1 ½ hours until doubled.

Turn dough out onto a lightly floured surface and gently deflate dough. Divide dough into11-12 (about 2.4 oz.) balls. Cover with a clean kitchen towel and allow to rest for 15 minutes.  Place rolls onto a large baking sheet sprayed with oil, cover with a damp cloth, and let rise for 1 hour.

Preheat oven to 375º . Bake loaves until golden brown, about 30 minutes. Transfer to racks to cool completely. Slice and stuff with your favorite fillings. Enjoy!

Adapted from The Galley Gourmet


Peanut Butter Cookies

Peanut butter cookies in jar

I love peanut butter!  I didn’t like to eat much while I was growing up and peanut butter probably saved my life.  Even now I like peanut butter and banana sandwiches, peanut butter and gherkin sandwiches, peanut butter on apples or celery and, yes!, peanut butter cookies.

I have used this recipe since the early 70’s.  Who knows where I got it but I would guess from a magazine.  Over the years I have tried various alterations – adding oat flour for half the regular flour, adding chopped peanuts, adding chocolate chips, adding Reece’s chips, and using chunky peanut butter.  The chunky peanut butter is the only permanent change to the original recipe.

If you add chopped peanuts, you should make your own.  I get my peanuts from Aunt Ruby’s.  You can get already roasted ones, or get raw ones and roast them yourself.  To roast, place on rimmed baking sheet and place in 350 degree oven.  Bake for about 30 minutes – depending on how dark you like your peanuts.  I like them really dark – they almost smell like coffee beans.  Shake the pan or stir about half way through.

Because I don’t buy brown sugar, I have changed the recipe to reflect what I do.  I have, in fact, made them with purchased brown sugar, and they aren’t nearly as good.  (The original recipe calls for 1 cup sugar and 1 cup brown sugar.)

This recipe makes a lot of cookies – over 5 dozen.  I use a small scoop to portion out the dough.  It makes quick work of putting the cookies on the cookie sheets and they are all the same size.

Cookie dough

If you like a chewy cookie, cook these for about 10 minutes.  If you like them crispy, cook them 12 minutes (or a little longer).

Peanut Butter Cookies

1 c unsalted butter, room temperatureCookies
2 c sugar
1 Tablespoon molasses
2 eggs, room temperature
1 teaspoon vanilla
1 cup chunky peanut butter
3 cups flour
2 teaspoons baking soda

Preheat oven to 350˚.

Cream butter, sugar, molasses, eggs and vanilla together in mixer bowl fitted with paddle. Add peanut butter, mixing until incorporated.

Add flour and baking soda.  Mix until incorporated.

Using 1” portioned scoop, drop cookies onto ungreased baking sheet.  Flatten with a fork to get the traditional criss-cross pattern.

Bake for 10-12 minutes.  Allow to cool on baking sheet for 2 minutes and then remove to cooling rack.