Friday, September 19, 2014

Spoon Rolls

Okay, I've talked about them enough.  I have to share.  When Teacher Man and I were on our honeymoon, we stopped at the Harrow Road Cafe in middle of historic Rugby, Tennessee.  It seemed like it would be good lunch until they brought out the bread basket, and then... it was an amazing lunch.  We gorged ourselves on these rolls that tasted like a delightful cross between a yeast roll and a buttery muffin with just a hint of cornmeal.  When we were leaving the restaurant, I spotted a cookbook with the recipe for those incredible spoon rolls.  Thus began a beautiful obsession for our family as we've adapted the recipe over the years.

I serve these with soup or just because.  They also have been a great snack for Bible study.  I pull out all my spreads: jams, pear butter, apple butter, dulce de leche, and peanut butter.  Then everyone can eat them plain (my favorite way) or doctored up.  If you eat these cold, they are yummy.  If you eat them warm, they are divine!

Here's my recipe that I've adapted for our family of dairy-free, egg-free eaters:

4 cups of whole wheat flour (I like Wheat Montana's Prairie Gold, which is a similar texture to white flour.  Feel free to use white flour.  I won't judge.)
2 T baking powder
1 tsp. sea salt (or 2 tsp. salt)
2 1/4 cup lukewarm water
1/4 cup sugar
2/3 cup coconut oil or butter if you're able (melted)
2 T cornmeal
1 egg, beaten (or I use 1 T ground flaxmeal mixed with 3 T hot water and leave the mixture to sit for 5 minutes.)
1 T dried yeast

1. Add yeast to warm water in small bowl and stir.
2. Mix egg (or egg substitute), sugar, and melted coconut oil (or butter) in another small bowl.
3. Whisk together baking powder, flour, salt, and cornmeal in large bowl.
4. Add wet ingredients to large bowl and stir with wire whisk.  Do NOT use a mixer.  Trust me.  Resist the urge.
5. Spoon into greased muffin tins (3/4 full) and bake at 400 degrees for 10-14 minutes.

Makes 24 rolls (if you're lucky).

But here's the hint, if you make this dough in the morning and cover it with foil in the refrigerator, it gets SO much yummier.  Then just pull it out, put it in the muffin tins and bake right before supper to have hot rolls.

Go. Make these for supper.  And if you aren't dairy-free, feel free to substitute butter for the coconut oil.  I know I would if I could!  Lovely, lovely salted butter.  Then try to wait to eat one until it cools down... on second thought, don't try.  Some battles just aren't worth the effort.