Sunday, November 29, 2015

Stuck Inside -- But No Worries

Today was a dreary, rainy day. So we stayed inside. We did not get a whole lot done. We organized our freezer so we could see what we actually have. After that, we made our list of meals for the week. Actually, we set up a meal plan for the next two weeks. Meal lists allow us to plan for leftovers and try to eliminate food waste.

Then we dehydrated mushrooms. We really like mushrooms. Except on pizza. Then they are just slimy and gross. When we bought mushrooms at the store last time we went, we decided we should try drying them. But we had to eat some of them first. So, this is what we had left to work with:

After we washed them and cut them up, this is what we had:

One tray. I could not add anything else to dry with the mushrooms as the temp they start out at is much lower than anything else. So, into the dehydrator they went. They are still in there right now. I thought they might have a strong smell while drying but they don't. I was worried the house might smell like musty dirt. No need to worry though as they have not had any smell that I noticed.

Then we decided to make up some more rolls. We all really like bread. Especially home made bread. Fresh and hot right out of the oven. Oh, pardon me, I was drooling...

Anyway. Rolls. For these rolls, Crisco is your friend. Grease your pan, grease your hands. Then roll them up. See? Rolling:
Then, slimy, Crisco-y hands and a dough ball:

Put two of these in each muffin cup. Greased, though, or you will never be able to scrape it out of your pan.

Keep rolling and filling. Then you have filled pans:

Or almost full. I ran out of dough. This is the second half of this batch of dough. Depending on the size you roll the dough hunks out, you will wind up with 18-24 rolls. Then you let them sit on the counter to rise for 2-3 hours. Turn on your oven when you are ready to 450* and bake on the middle rack for about 10 minutes. The middle rack is vital. On any other rack they will not bake right and will not turn into the yummy goodness they are supposed to be.

See? That is yummy goodness.
Pssst: You do know to fill any empty muffin cups with water before baking, right? Make sure you do that.

Here is the easy-peasy recipe:

1/2 C sugar
1 tsp salt
1/4 C Crisco - do not use oil, butter, margarine, etc. Use Crisco or lard
3/4 C boiling water
3/4 C cold water
1 egg, beaten
1 pkg yeast
1/2 C warm water
5 1/2 C white flour

Mix sugar, salt and Crisco in boiling water. Mix cold water and egg. Add egg mixture to the sugar mixture. Dissolve yeast in warm water. Add to sugar and egg mixture. Stir in flour. Do NOT add any more flour. This dough is really really sticky.

At this point you can wrap it up in plastic wrap and stick it in the fridge until you are ready for it. Then when you want rolls, just start rolling and filling your pan. But don't forget to grease your pans and hands. Let them rise for 2-3 hours and then bake about 10 minutes at 450*. Remove from pan and eat. And then another one. Maybe just one more to be sure they are safe for anyone else to eat.

If you do happen to have any leftover, pop them in the microwave to warm them up and they are still tasty. Try them plain. Try them with butter. Try them with jelly. You really can't go wrong with them.  What are you waiting for? Go make some.

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