The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [368]
4. Turn out the dough onto a lightly floured work surface; gently flatten. Using a butter knife, cut the dough into 12 equal pieces. Roll each into a cylinder, and transfer to the prepared baking sheet. Cover with oiled plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour.
5. Preheat the oven to 450°F. Bake the rolls until the tops are crisp and dark brown, about 15 minutes. Serve warm or at room temperature.
sour cream–thyme rolls
MAKES 12
½ cup (1 stick) cold unsalted butter, cut into small pieces, plus 2 tablespoons melted, plus more for the muffin tin and plastic wrap
1 envelope (¼ ounce) active dry yeast
1 cup warm water (105° to 110°F)
2 tablespoons sugar
2 cups cake flour (not self-rising)
2 cups all-purpose flour
1½ teaspoons salt
1½ cups sour cream
2 tablespoons fresh thyme leaves
1. Lightly butter a standard 12-cup muffin tin, and set aside. Stir together the yeast, warm water, and sugar in a small bowl, and let stand until foamy, about 5 minutes. Stir until the yeast dissolves.
2. Whisk together the flours and salt in a large bowl. Using a pastry blender, cut in the butter pieces until mixture resembles coarse meal. Stir in the yeast mixture. Stir in the sour cream and thyme leaves until combined.
3. Spoon heaping 1/3 cup dough into each cup of the muffin tin. Cover with buttered plastic wrap; let rise in a warm place until doubled in size, about 1 hour.
4. Preheat the oven to 400°F. Bake the rolls 10 minutes. Remove from the oven, and lightly brush with 2 tablespoons melted butter. Bake until golden brown, 16 to 18 minutes. Immediately invert and unmold rolls onto a wire rack. Serve warm.
whole-grain morning loaf
MAKES ONE 10-INCH LOAF
Vegetable oil cooking spray
1 large apple, such as McIntosh, peeled and coarsely grated
¾ cup stone-ground whole-wheat flour
½ cup unbleached all-purpose flour
1 cup coarse wheat bran
¼ cup wheat germ
1½ teaspoons baking soda
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
1¼ cups plain nonfat yogurt
1/3 cup applesauce
1/3 cup honey
2 large eggs, lightly beaten
¾ teaspoon pure vanilla extract
½ cup dried dates, chopped
½ cup walnuts, toasted and chopped
4½ teaspoons whole brown flaxseed
1. Preheat the oven to 375°F. Coat a 10 × 5-inch loaf pan with cooking spray. Wrap the apple in paper towels; squeeze out liquid.
2. Whisk together the flours, wheat bran, wheat germ, baking soda, spices, and salt.
3. Stir together the apple, yogurt, applesauce, honey, eggs, and vanilla with a rubber spatula in a large bowl. Fold in the flour mixture, then fold in the dates and nuts. Pour into the prepared pan. Sprinkle with the flaxseed.
4. Bake until a cake tester comes out clean, 50 to 55 minutes. Let cool in the pan on a wire rack 15 minutes. Unmold onto rack. Serve warm or at room temperature.
whole wheat–rye rolls
MAKES 12
6 tablespoons unsalted butter, melted, plus more for the bowl and plastic wrap
1 envelope (¼ ounce) active dry yeast
1 cup warm water (105° to 110°F)
1 tablespoon sugar
1 large egg, lightly beaten
2 teaspoons salt
1¼ cups rye flour
1½ cups whole-wheat flour
¾ cup all-purpose flour, plus more for the work surface
2 tablespoons caraway seeds
Sea salt, for sprinkling
1. Line a baking sheet with parchment paper; set aside. Butter a large bowl; set aside. Put the yeast, warm water, sugar, egg, and 3 tablespoons butter in the bowl of an electric mixer fitted with the dough hook. Mix on medium speed 1 minute.
2. Reduce mixer speed to low. Mix in the salt, flours, and caraway seeds. Raise speed to medium-high, and beat until the dough comes together, about 10 minutes. Turn out the dough onto a lightly floured work surface. Knead until smooth, 15 to 20 minutes, then transfer to the buttered bowl. Cover the dough with a clean kitchen towel, and let rise in a warm place until doubled in bulk, about 1 hour.
3. Using a butter knife,