Saturday, August 23, 2008
Last night, I was lazy, so I concluded there was only one thing to do: cook an easy meal. I did, however, feel compelled to cook something better than spaghetti and meat sauce, because Patrick's leaving for college tomorrow. Knowing that everyone in my house loves sausage, and I have a new bread machine (AKA enclosed bread mixer), I was all set to cook.
Have I told you how I make grinder rolls before? Yes? No? Well, I don't remember, so I'll tell you again. It's simply my Italian bread recipe, with a bit of oil thrown in to make the bread softer, and the fact that Patrick took the last half of a loaf this morning, and layered it with leftover pork roast and BBQ sauce to make himself a breakfast grinder should testify to its goodness (if you bear in mind that Patrick is without a doubt the fussiest so-and-so on the planet).
ITALIAN GRINDER ROLLS
1-1/2 cups warm water
6 tsp yeast*
4 cups flour
1 tsp salt
2 tsp sugar
1 tbsp vegetable oil
Add ingredients in order to the bread machine, and let it knead for 10 minutes. Or, to mix by hand or in a mixer, sprinkle the yeast into the water, let it soften for 2 to 3 minutes while you gather the rest of the ingredients, then begin stirring the dry ingredients into the water/yeast combo. Add the oil before it's all combined, and knead by hand or in the mixer for about 10 minutes, until the dough is smooth. Let it rise 10 minutes, form into 4 loaves, let rise another 10 to 15 minutes, then bake at 375 for 16 minutes. Fresh, hot grinder rolls in under an hour - who could ask for more? *If you're not in that much of a hurry, cut the yeast in half and follow the same procedure, doubling the rising times. The baking time will remain the same.
And look at what you could be biting into in under an hour! Dang! I'm hungry again!