Tag Archives: rolls

Spiral Dinner Rolls.

I was a guest this past Thanksgiving, due to the fact that my in-laws chose to host this year.  Sometimes, it’s nice to have a break from having to entertain a house full of people, especially since last year’s festivities ended with my mom in the hospital.  This year, however, was a complete 180.  Mom is making incredible strides in her recovery.  My parents joined us for Thanksgiving dinner and everyone was amazed at how great she is doing.  It’s a huge change from just a few short months ago, and I couldn’t be more proud of her for doing something great with the second chance she’s been given.

When you’re a guest at someone else’s Thanksgiving dinner, you have to figure out how to take a step back and graciously relinquish control over the meal.  This year, instead of making some grand dessert or tasty side, I was assigned the rolls.  That’s right, rolls – the least important fixture on the Thanksgiving table, and to add to it, my last few attempts at working with yeast have been epic failures.  And not only was I in charge of making the rolls, I was given a suggestion (and handed a recipe) as to what kind of roll to make.  No way, I decided.  If I have to make these rolls, I’m making them my way, and they’re going to be the best damn rolls you’ve ever had.

I came up with a list of a few amazing sounding rolls and handed it over to the Husby, who countered “Why don’t you just make plain rolls?”  Great, another wrench in my plans.  So off I went again, in search of the perfect, plain old boring roll recipe (if such a thing were to exist).

I was about to give up and just grab a tube of Pillsbury when I came across these spiral rolls.  They were plain but also had a fabulous flair to them.  Just my style.

And, because I’m me, I may have also shown up to Thanksgiving dinner with two additional unassigned dishes: some Whiskey Glazed Carrots and a Chocolate Hazelnut Tart.

Spiral Dinner Rolls – adapted from breadbaking.about.com

  • 1/2 Cup Warm Water, about 110 degrees F
  • 2 1/4 tsp. (or 1 pkg.) Active Dry Yeast
  • 1/2 Cup Milk, room temperature
  • 1 Tbsp. Sugar
  • 1 tsp. Salt
  • 1/8 tsp. Cinnamon
  • 1 Egg
  • 2 Tbsp. Butter, room temperature
  • 3 Cups Bread Flour
  • 1 Egg White
  • 1 Tbsp. Water

In the bowl of a stand mixer (or a large bowl), mix the warm water and yeast.  Set aside until the yeast gets bubbly, about 5-10 minutes.  Add the milk, sugar, salt, cinnamon, egg and butter.  Stir to combine.

Attach the dough hook to the mixer, if using.  Add the bread flour and knead for 8 minutes (10 if by hand), until the dough is firm and smooth to the touch.

Transfer dough to a medium greased bowl, and turn over so that the top gets lightly greased also.  Cover with a kitchen towel and allow to rise in a warm place for 1 to 1.5 hours, until doubled in size.

Remove the dough from the bowl and transfer to a lightly floured surface.  Punch down the dough and knead for a few minutes to remove any bubbles.  Divide dough into 24 equally sized balls.  Using your hands, roll each ball into an 8 inch snake and shape into a tight spiral against a flat surface.  Tuck the end piece underneath the roll.  Repeat for all dough balls.

Place the spirals on a parchment lined baking sheet.  Cover and let rise for 45 minutes, until doubled in size.  Towards the end of the rise, preheat the oven to 375.

In a small bowl, mix together the egg white and water.  Brush each roll with the mixture.  Bake for 15-20 minutes, until the tops are golden brown.  Allow to cool 10 minutes before serving.

Pan de Coco (Coconut Bread).

…And I’m back in the kitchen!!

We’ve been staying with my in-laws on the weekends since the hospital is only 5 minutes away and they can watch the Fruitaholic while we visit Mom.  Since we pretty much ordered takeout all last week (I had ZERO energy to cook), I knew that we’d be coming home to an empty fridge so we made a quick stop at the grocery store to pick up the ingredients for Baked Coconut Shrimp with Jalapeño Pineapple Sauce.

When we got home, I searched through my bookmarks looking for a side dish I could throw together.  I ultimately decided upon a simple side of plain jasmine rice, but came across this recipe for Pan de Coco that I knew would be a great addition to the meal.

So I gathered all of the ingredients and started mixing everything together.  I had a beautiful ball of dough ready to rise.  And then I kept reading…  There was a double rise!  Leave it to me to not read through the entire recipe before starting.

So while these rolls weren’t ready in time for dinner, they were great as a midnight snack.  The coconut flavor was not as pronounced as I was expecting, rather it gave the bread a nutty flavor with just the tiniest hint of sweetness.

Pan de Coco (Coconut Bread) – adapted from Whole Foods Market

  • 1/2 Cup Flaked Coconut (I used sweetened since it was what I had, but the original recipe calls for unsweetened)
  • 1 Tbsp. Sugar (I lessened the amount to compensate for the sweetened coconut, original recipe calls for 2 Tbsp.)
  • 2 1/4 tsp. Active Dry Yeast (1 packet)
  • 1/2 Cup Warm Water (~110 degrees)
  • 3 1/2 Cups Flour, plus more for dusting
  • 3/4 tsp. Kosher Salt
  • 1 Cup Coconut Milk
  • 3 Tbsp. Unsalted Butter, melted

Add coconut, sugar, yeast and water into the bowl of an electric mixer and stir briefly.  Let sit until bubbly, about 15 minutes.

Mix together flour and salt in another bowl.  When yeast mixture is ready, add coconut milk and butter.  Attach the dough hook to the mixer and slowly add the flour/salt mixture.

Knead for about 3 minutes, until soft and elastic.  Form the dough into a ball and dust generously with flour.  Place the dough ball back into the bowl and cover with a cloth.  Set aside in a warm spot to rise until doubled in size, about 1 1/2 hours.

Divide the dough into 8 pieces and roll each into a ball.  Arrange each ball on a greased baking sheet about 3 inches apart.  Set aside and allow to rise until doubled in size, about 45 minutes.

Preheat oven to 350.  Bake until golden brown, about 25 minutes.  Serve warm or at room temperature.