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Quick Buttermilk Rolls Lee Bailey's Long Weekends Yield: Makes about 2 dozen 1 package active dry yeast or about 2 tsp. instant yeast 2 Tbsp. warm water ¾ cup buttermilk, heated to lukewarm 2 Tbsp. sugar ¼ cup melted shortening or vegetable oil ½ tsp. salt 2½ cups all-purpose flour ¼ tsp. baking soda 2 Tbsp. unsalted butter Combine yeast and water (or if using instant yeast, add it to the flour) and set aside to proof. Mix the warmed buttermilk, sugar, shortening and salt (and water if using instant yeast). Sift flour with the baking soda into a large bowl. Stir yeast into the buttermilk mixture and pour onto the flour. Stir to mix well and allow to rest 10 minutes covered with a tea towel. Roll out to ½ inch thick and form into desired shapes. Preheat the oven to 425o. Melt butter in a baking pan and place rolls in, turning to coat the tops. Allow to rise 30 minutes. Bake until golden, about 10 to 12 minutes. |
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Focaccia Lee Bailey's Long Weekends Yield: serves 8 1 package active dry yeast (or about 2 tsp. instant yeast) 1 Tbsp. sugar 1 cup warm water 1 tsp. salt ¼ cup plus 1 Tbsp. olive oil 3 cups all-purpose flour Coarse salt ½ cup thinly sliced red onion 1 tsp. finely chopped fresh rosemary In large mixing bowl, dissolve the yeast and sugar in the water. (Alternatively, dissolve the sugar in the water and add the instant yeast to the flour.) Set aside. When foamy, add salt and ¼ cup olive oil. Stir. Mix in 2 cups of the flour with a wooden spoon to make a very sticky dough. Work in the balance of the flour a little at a time with your hands, until all is used and a smooth dough is formed. Knead in a mixer or on a floured board until smooth and elastic. Turn into a lightly oiled bowl and cover with a tea towel. Allow to double in bulk in a warm draft-free spot, about 1½ hours. Oil a 9-inch square pan. Punch down the dough and pat it evenly into the oiled pan. Cover and allow to rise for another 30 minutes. Preheat the oven to 450o. After the dough has risen the second time, poke it with your finger in about 12 different places. Brush with 1 Tbsp. olive oil, allowing some to collect in the holes. Sprinkle with coarse salt, red onion and rosemary. Bake until golden brown, about 40 minutes. Cut into 4 strips and cut each of these in half. Serve hot with extra olive oil for dipping if desired. |
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