milk – Aubrey About Town http://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Sat, 06 Feb 2021 22:55:03 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32 milk – Aubrey About Town http://aubreyabouttown.com 32 32 58900657 Classic Soft Dinner Rolls http://aubreyabouttown.com/recipe/classic-soft-dinner-rolls/ http://aubreyabouttown.com/recipe/classic-soft-dinner-rolls/#respond Thu, 24 Dec 2020 00:43:53 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3369 Soft, buttery, warm, and spongey, this quick version of the nostalgic American roll beckons the moment you smell the aroma from the oven. 

The Classic Soft Dinner Roll & Whipped Butter.


Synonymous with Thanksgiving and Christmas, this classic special occasion family favorite takes only 90 minutes to prepare, so you can enjoy them fresh on any day of the week. No special occasion necessary!

Classic Soft Dinner Rolls
Though, best served right from the oven, these are a perfect do-ahead the day before, just store in gallon-sized zipper bags once cooled. Warm on a sheet pan 3 minutes in a 325 degree oven; they also freeze beautifully, and go from freezer-to oven-to table in just eight minutes, so they’re always on hand!
Servings20 rolls
Prep Time10 mins
Cook Time14 mins
Passive Time70 mins
Ingredients
Instructions
  1. To the bowl of a stand mixer outfitted with the dough hook attachment, on LOW speed, mix together 3 cups of the flour, instant yeast, dried milk powder, sugar, and salt until combined (about 30 seconds).
  2. Continuing on LOW, to the flour/yeast mixture, add warm milk, beaten egg, and cubed butter, mix until combined, and butter has melted and has fully incorporated - being sure to scrape the bottom and sides of the bowl with a rubber spatula.
  3. Increase mixer speed to MED, and knead dough for 3 minutes.
  4. In the meantime, with the butter for greasing, butter a large mixing/bread bowl, set aside.
  5. Lower mixer speed to LOW, and slowly add the remaining 1 cup of flour, scraping the bottom and sides of bowl with a rubber spatula.
  6. Return speed to MED, and continue to knead dough for 3 minutes, and the dough forms a soft ball, and pulls away from the bowl. The dough should be elastic, and tacky to the touch.
  7. Transfer dough to the large buttered bowl, cover with a kitchen towel, and place in a draft-free room temperature place to proof (rise) for 40 minutes, and the dough has doubled in size (I use the cooled oven for this).
  8. Line the bottom of a 15-1/2” x 12” sheet pan with parchment paper.
  9. Punch down dough to deflate, form 20 golf ball-sized balls (about 2-ounces each). Roll in between hands to form a perfect ball, pulling smooth to a pinch
  10. Place dough ball pinched-side down on to the cookie sheet, spacing 1-inch apart - 5 balls lengthwise, 4 across. Cover lightly with plastic wrap, allow to proof 30 minutes longer, or until dough balls have doubled in size.
  11. Preheat oven to 350.
  12. Bake on middle rack for 14 min, or until tops have turned a rich golden brown.
  13. Immediately, and generously spoon or brush the top of each roll with melted salted butter.
  14. Serve hot.
  15. If freezing, allow to cool completely before storing in airtight zipper storage bags. Keeps 3 weeks. To warm frozen rolls, place frozen rolls on a baking sheet, and loosely cover with foil (to keep in moisture), warm in a preheated 325 oven for 8 minutes.
Recipe Notes

For a welcomed addition to breakfast or brunch, serve rolls with Strawberry Butter. To make, whisk together 1 cup (8oz/2 sticks) softened unsalted butter with 1/2 cup strawberry jam or preserves (or any flavor you like) until fully combined and fluffy (about 2 mins). Serve over hot rolls. Keep Strawberry Butter refrigerated. Makes 12 ounces. 

]]> http://aubreyabouttown.com/recipe/classic-soft-dinner-rolls/feed/ 0 3369 Chocolate Devil’s Food Cake http://aubreyabouttown.com/recipe/chocolate-devils-food-cake/ http://aubreyabouttown.com/recipe/chocolate-devils-food-cake/#respond Thu, 07 May 2020 03:46:58 +0000 http://aubreyabouttown.com/?post_type=recipe&p=1761

Chocolate Devil’s Food Cake
So sinfully rich, it could only be called one thing; Devil’s Food! Perfect for your homemade birthday cake, anniversaries, or just when y’all need to tame that chocolate fix. Chocoholics rejoice!
Servings12 slices
Prep Time60 mins.
Cook Time30 mins.
Ingredients
Cake Batter
Chocolate Fudge Frosting
Instructions
Cake Batter
  1. Pre-heat oven to 350 degrees fahrenheit (176 celsius).
  2. Grease bottom & sides of two 9-inch round cake pans. Line bottoms with parchment rounds, dust sides with flour.
  3. In the bowl of a stand mixer, sift together cake flour, cocoa powder, baking soda, sugar, and salt.
  4. With the stand mixer outfitted with the paddle attachment, on low, blend cold cubed butter into the flour mixture, until it resembles crumbs and there are no visible large pieces of butter.
  5. In a measuring cup, measure together coffee and milk (coffee accentuates the chocolate, making a more intense chocolate flavour), stir in vanilla extract.
  6. All at once, add milk mixture to flour mixtute, blend until just incorporated and smooth, then add beaten eggs, mix just until eggs are blended, and the batter is glossy.
  7. Divide batter into the two prepared cake pans, lift and tap cake pans on counter to real ease any air-bubbles.
  8. Bake at 350 for 30 minutes, cakes are done when an inserted wooden toothpick or skewer comes out clean.
  9. On a rack, allow cakes to cool in the pans for just 20 mins, the turn cakes out of cake pans on to rack and allow cakes to cool completely.
Chocolate Fudge Frosting
  1. Creating a ‘double boiler’, fill a medium-size sauce pan with an inch of water, bring to a gentle simmer.
  2. To a medium-size metal or heat-proof bowl, add chocolate chips and heavy cream. Place bowl over simmering water. Gently stir with a rubber spatula just until chocolate chips have melted - creating a ganache. Remove from heat.
  3. In a small bowl, combine sour cream, vanilla extract, and salt.
  4. Add sour cream mixture to hot melted ganache, mix until fully incorporated.
  5. Allow to set up & cool completely at room temperature, stirring occasionally. The frosting will firm-up to a spreadable consistency in 2 hours.
Assemble the Cake
  1. Gently peel-off parchment round from one cake layer.
  2. Place cake layer upright on to a 9-inch cardboard cake round.
  3. Spread frosting on top of bottom cake layer to the edges.
  4. Place top layer top-side down onto first frosted layer, gently peel-off parchment round. Put a large dollop of frosting into top of cake, spreading it all the way to the edge.
  5. Spread frosting on sides of cake in an upward fashion to meet the frosted top, frost in a swirling fashion.
  6. Transfer to a cake stand or plate. Makes 12 slices.
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