Monday, November 17, 2014

Honey Butter Rolls and Onion Turnip Soup

I made this for lunch yesterday and it sure was good.  This is the first time I've made these rolls but it won't be the last.
 The recipe:
2 teaspoons rapid rise yeast
1 cup water
1/4 cup honey
1 teaspoons salt
1 egg
3 cups all-purpose flour, plus extra if necessary
 2 tablespoon butter, melted plus 2 tablespoons honey mixed
Mix the water, honey, yeast salt and egg.  Beat in the flour and knead until you have a smooth ball.  Place it in a buttered bowl, cover and let rise for about an hour and a half.  This dough rises slowly at first.

 While the dough is rising, dice one very large onion and saute it in 3 tablespoons of olive oil. Dice three peeled turnips and add it to the onions.

 Add 1 diced large potato.  I used two large red potatoes from my garden.

 You can see that I added black pepper here, don't add too much because when you puree this, it kicks up the pepper. Add 1 tsp. of salt and a pinch of dried rosemary.

 Add 3-1/2 cups water or vegetable stock.

 I added water and squeezed in several tablespoons of vegetable concentrate.  Bring this to a boil and turn it down and let it simmer while you prepare the rolls.

 Break the dough into 12 pieces and place them in a buttered pan.  Cover them and let them rise until they crest the pan.

 After about 1/2 hour, brush them with butter and place them in a 400 degree oven.  Bake until they reach an internal temp of 190 degrees, about 20-25  minutes.  If they get too brown, cover them with foil.

 Once the vegetables have softened, puree the soup with a stick blender or in an upright blender.  Grind in some fresh nutmeg.

 Brush the rolls with the combination of honey and butter.

 Serve the soup with a sprinkling of pepper flakes.

Pull off a roll and dip it in your soup.