bread, bread machine, poppyseeds, Rolls, seeds, Thanksgiving, yeast
Soft, Pull-Apart Poppy Seed RollsSunday, December 5, 2010
Cut to the day before Thanksgiving 2010. I had a plan. This holiday and every holiday 'til the end of time would include only home baked bread. I mean, it's not hard to do once you actually start doing it. I enjoy baking bread. The scent that sneaks from the vents in the oven...comforting...luring. The warm, tranquilizing burst of heat when you coax the bread from the oven. Pushing my passions and frustrations into the mesmerizing process of kneading the dough. The mesmerizing lengthy process of kneading the dough. Normally I relish in this part. Thinking...pondering...working out my wrist. But what's one to do when time and lack of counter space are working against you? You trek down the stairs to the basement, pull over a chair to reach that distant shelf, and tentatively pull down that patient old bread machine that knew you'd need it again one day.
I don't think that I ever even realized that it has a "dough" setting...a setting that can be a HUGE help to you when you need your time and your counter space for other things. Simply add ingredients in a certain order (consult manual...or if it's lost like mine...wing it with an educated guess...or if you're lucky, the recipe will tell you), start the dough cycle and walk away until it beeps. I'm sorry I ever underestimated you, wise machine. Thank you for not giving up on me. Then proceed as normal...shaping, giving it a second rise, baking... Brilliant.
As for that shelf, the one that used to house the bread machine, it'll just have to remain bare until some other forgotten, misjudged appliance finds its way up there for a rest.
These are soft and ever-so-delicately sweetened. Although, they're not actually sweet. Does that make sense? You know...the texture and mouth feel of the perfect, pull-apart dinner roll. EVERY SINGLE PERSON at our Thanksgiving table loved them. They'll be making a regular appearance at our dinner table...holiday or not!
Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.