These are the rustic dinner rolls I made yesterday. Kneading the dough by hand was quite a work out. In addition to the calories burned, I am sure I created new pathways for my nerves, since this type of movement is quite new to my digits as they only get keyboard exercises on this one and on the other one at work.
I followed the instructions on the Cook's illustrated November 2008 issue step by step, but somehow forgot the salt. The process of kneading, letting rise and then bake these rolls was quite long: a good five hours.
We ended up cutting the rolls in half and pouring salt on their still-steaming lacerations. We thought nothing of this torture and because we ate the rolls so quickly I doubt they even felt any pain.
They were the perfect companions to the- just-like-mama-also-makes-birthday stew which Jeff loves so much.
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