While I don't usually read books in the horror genre, it seems like all books nowadays on Big Food and Big Ag fall into that bucket. This time I'm 23% in to FORMERLY KNOWN AS FOOD: HOW THE INDUSTRIAL FOOD SYSTEM IS CHANGING OUR MINDS, BODIES, AND CULTURE. I'll have more to say on that next week, but in the meantime let me encourage us to skip one pre-bought item on the Easter menu for homemade, make-ahead goodness.
Rolls, anyone? If you need convincing that occasionally skipping the store's bread aisle isn't a bad idea, consider this Livestrong article on bread additives to avoid. It's a roll call of the usual suspects: dough "conditioners," emulsifiers, soy, sugar, trans fat, caramel coloring. All things you don't need to worry about if you make your own.
For our table this year I decided to make homemade crescent rolls, adapting a Good Housekeeping Cookbook recipe.
And when I say "adapting" baked good recipes, it usually means adding in some whole-wheat flour and subtracting some sugar. We haven't eaten them yet because I threw them in the freezer, but they smelled and looked wonderful. It says you need to start these 3.5 hours ahead of serving, but a lot of that time isn't hands-on because you're letting the dough rise or rest.
Crescent Dinner Rolls (makes one dozen)
2 Tbsp sugar
3/4 tsp salt
2.5 tsp yeast (or one packet)
about 2.5 cups total of all-purpose and whole-wheat flour (I used 1/2 c whole wheat)
1/2 cup milk
2 Tbsp butter
In a large bowl, combine the dry ingredients, using only 3/4 cup of the flour. In a small saucepan, heat the milk and butter until warm. (The butter doesn't need to melt all the way.)
With a mixer at low speed, gradually beat the liquids into the dry just until blended. Then increase mixer speed to medium and beat 2 minutes. Scrape down bowl. Beat in egg and 1/4 cup more flour to make a thick batter. Beat another 2 minutes, scraping bowl occasionally. Then add in another cup of the flour and mix with a wooden spoon.
Use the remaining flour to dust your surface repeatedly while kneading, so the dough doesn't stick. Dump out the dough and knead it about 10 minutes, or until smooth and elastic. Shape it into a ball and let rise in a greased bowl, covered by a dish towel, one hour.
Punch down dough and turn back onto dusted surface. Cover with dish towel again and let rest 15 minutes.
Roll dough into a 9-12" circle (you don't want it to be so thick you can't roll the wedges up). Use a pizza cutter to cut the circle into 16 evenly-sized wedges. Moisten the point of each wedge with melted butter. Then roll from the wide end to the point. Transfer to a greased cookie sheet, curving the ends of the crescent toward each other a little. Repeat.
Let crescents rise 30 minutes while the oven preheats. Brush with egg glaze (one egg mixed with 1 Tbsp milk) or melted butter and bake at 400F for 10-15 minutes. They should be golden and spring back when lightly touched.
If you aren't eating them that day, let them cool completely and freeze them. To serve, let thaw on the counter and then eat at room temperature or warmed a little in the oven.
Happy Easter to all.