Tuesday, 8 January 2019

Honey Butter Cloverleaf Rolls | #BreadBakers

Buttery cloverleaf rolls look like their namesake. They are light, fluffy, buttery, and slightly sweet pull-apart rolls.


We are expecting snow in the hills soon. Every clear day is like a blessing. The Sun benevolent is crisp, and warm and soothing. Last weekend, we went to a village in the foothills. The sprawling fields draped in green against the backdrop of the hills was a mesmeric sight. Sunlight streaming through the trees in the forest looked splendid.


We spotted many birds. Grey Bushchat kept flitting in the lower branches of the bushes.


Siberian Stonechat looked beautiful in the fields.


Far away in the fields, a long-tailed Shrike was perched atop a dry branch.



Back home we had cloverleaf rolls with a soup for dinner.


 It was fun to shape the rolls.


Three balls of dough were placed seam side down in each cup of the muffin pan.


Cloverleaf rolls are soft, buttery and slightly sweet. We enjoyed them warm with butter honey glaze. We had the remaining rolls with soup.


Cloverleaf Rolls

Ingredients

  • 3 ½ cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 ½ teaspoon salt (rock salt. Use less if using sea salt)
  • 10 tablespoons butter (melted)
  • 1 cup warm milk (plus more if the dough feels hard)
  • 2 tablespoons sugar
  • 2 ¼ teaspoons instant dry yeast

To brush the rolls

  • 1 tablespoons butter
  • 1 tablespoon honey

Instructions

  1. In a large bowl, whisk together first four ingredients.
  2. Add sugar to warm milk. Stir to dissolve. Add yeast stir and let sit for 10 minutes.
  3. Add milk mixture to the dry ingredients.
  4. Stir and when you get a shaggy dough, transfer to a counter and knead for 6- 8 minutes. Add more milk if the dough feels hard or dry. Knead to get a smooth but a little sticky dough.
  5. Transfer to an oiled bowl. Turn around once so that it is evenly coated with oil all around. Cover and keep and for 1 hour or more or until double.
  6. In the meantime, grease one 12 cup muffin pan.
  7. Punch the risen dough. Divide into 3 equal pieces. Further, divide each piece of dough into 12 equal smaller pieces.
  8. Roll out each piece into a ball and place three dough balls, seam side down in one cavity.
  9. Cover and keep the muffin pan in a warm place for 30 minutes to 1 hour or until the rolls have doubled.
  10. Bake in a preheated oven at 180 degrees. Bake for 10 minutes and rotate the pan 180 degree so that all the rolls are browned evenly. Bake for another 10 minutes.
  11. Remove from the oven after 5 minutes.
  12. Mix melted butter and honey and brush over the warm rolls.
  13. Enjoy warm.




Linking to #BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].

This month, the Bread Bakers are making Good Luck Breads, a theme chosen by Felice from All That's Left Are The Crumbs.

And don’t forget to check out all the amazing breads baked by our talented bakers ~

Sunday, 6 January 2019

Whole Grain Eggless Fruit and Nut Snack Cake

Wholegrain Eggless Fruit and Nut Snack Cake is a low fat cake. It is moist, delicious and wholesome. Studded with dry fruits and nuts, it is ideal for snacking, for kids' snack box and great with a cup of tea.



There has always been a ritual in our home to watch the last sunset of the year. Our dad used to take us to the terrace and we would all watch the huge red orb sinking slowly into the horizon and disappearing in the gray sky. 


It would be followed by introspection and discussion over a cup of hot tea. Slowly, the excitement of the New Year would take over and celebrations would begin. We always had special meals on the last day of the year and also on the first day of the year.
This year, like every year, we walked to the top of the oak ridge with our kids. It was cold and breezy and it was worth trudging up the steep terrain. The sunset was mesmerizing. I remembered my father. I looked up and believed that he must be watching us all. Physically, he left us three years ago but is living on in our heart. The values he gave us are being passed on to our kids.



Later, in the evening, we baked an Eggless Wholegrain Fruit Cake.  This is a low fat Cake. We used all the dry fruits and nuts left after baking the Christmas Cake.


The cake was delicious, wholesome and great with a cup of tea.



Whole Grain Eggless Fruit and Nut Snack Cake

Ingredients

  • 1 ½ cup whole wheat flour
  • 1 tablespoon corn flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 pinch salt
  • 1 ¼ cup unrefined cane sugar
  • 1 cup warm milk
  • 1 tablespoon white vinegar/ apple cider vinegar/ lemon juice
  • 1/3 cup oil
  • 1 teaspoon vanilla extract
  • ½ cup mixed dry fruits (raisins, apricots, cherries, figs)
  • ¼ cup toasted chopped almonds

Instructions

  1. Preheat oven to 160 degrees C. Grease and line one 8 inch round cake pan.
  2. Toss dry fruits and nuts in one teaspoon flour.
  3. Take flour in a large bowl. Remove 1 tablespoon flour. Add 1 tablespoon corn flour.
  4. Whisk together first six ingredients in a large bowl.
  5. In another deep bowl, take milk, add vinegar, stir and let sit for five minutes.
  6. Add oil and vanilla extract. Stir to mix well.
  7. To this, add flour mix from a height.  This incorporates air in the batter making it light. Stir to combine.
  8. Stir in dry fruits and nuts.
  9. Pour batter into the prepared pan.
  10. Bake for 35-40 minutes or until the top has browned and a toothpick inserted into the center comes out clean.
  11. Remove from the oven after 10 minutes. Remove from the pan. Peel off the parchment paper.
  12. Cool in the rack.
  13. Slice when cold.





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