Saturday, October 9, 2010
I Like These: Sourdough Apple Wheat Rolls
I picked up my phone the other day and saw that I had a text message. It was one line from my daughter Emily at 8:07 AM: I like these rolls. That was it, and I knew which rolls she meant. It made my morning brighter, knowing she enjoyed them and was gathering sustenance for her day from something I had made.
But about the likable rolls.. they require sourdough if you know how or where to get yourself some of that. I used my mother's sourdough which has been around for a half-century or more I assume. Being a teacher, mother, wife and dog owner I feel I have plenty to nurture so I steer clear of most things that need tending, even if you can keep it in tupperware with a lid on it. Sourdough still needs to be fed, stirred and coddled from time to time. But every now and again, I get hungry for these rolls so I borrow some sourdough to make them. They are hearty and delicious!
I should say they are not from grandma's cookbook. They are a recipe I copied somewhere when I was a new bride. I carried the recipe from home to home on a piece of paper torn from a yellow legal pad. There are very few things I still make from those early years, but this is one. I have carried forth my grandma's tradition of hunting and gathering recipes. And someday, when my nest feels too empty, I will adopt some sourdough from the mother ship and bring it home, put it in a nice cozy bowl and give it my tender loving care.
Sourdough Apple Wheat Rolls
Bring 1/2 cup sourdough starter to room temperature. In mixing bowl combine 1 and 1/2cups unbleached all purpose flour, 1 package yeast, 1/2 cup wheat germ, and 1/4 tsp baking soda. Heat 1/2 cup milk, 1/4 cup butter or margarine, 1 T honey and 3/4 tsp salt until warm. Add milk mixture to the flour mixture;stir in one beaten egg, 3/4 cup apple butter and the sourdough. Beat at low speed until blended. Add 1 and 1/2 cups of whole wheat flour and then enough white flour to make a semi-stiff dough. Turn dough onto lightly floured surface and knead until smooth and elastic. Shape into a ball and put in a greased blow, turn once. Cover and let rise for 15 minutes. Shape into 24 two-inch balls. Place on greased baking sheets. Cover;let rise until double. Brush tops with milk or melted butter. Bake in a 375 oven for 15-18 minutes. Makes 24.