AnnaChristie's - An Introduction

I’ve always loved good food. I’m a self-described gourmet, food connoisseur, and a third-generation sweet tooth (both sides of the family).

But my life changed in July of 2007. For various health reasons, I suddenly found my food tastes subjected to the harsh realities of what I can only describe as the Atkins’ diet on steroids.

With this new diet breathing down my neck and the future consequently bleak, I had the gumption to ask God what He wanted me to do with these ‘restrictive’ circumstances.

What was born of that simple question is a love for cooking. In that one moment, God, in His goodness, gave me a deep and abiding joy for serving people in the kitchen. There are now few things that give me more pleasure than whipping up some delicious concoction for my family and friends.

It is now September 2008. I’m still on a restricted diet. And I still love food - so much so, in fact, that I’m starting a blog just to share some of my favorite recipes with you.

Consider this a testament to the eternal weight of a diet in the hands of a Sovereign and Faithful God.

Thursday, October 9, 2008

Quick Rolls

Add whole wheat and honey to quick and easy, and these rolls are sure to become a standby.

4 1/2 t yeast
1 c flour
2/3 c powdered milk
1/3 c honey
1 t salt
1 1/2 c very warm water
2 1/2 T butter
2 c whole wheat flour
1 c white flour

Stir together yeast, flour, powdered milk, honey, and salt. Combine warm water and butter until butter is melted; add to yeast mixture. Cover and let rise 30 minutes.

Knead until the dough does not stick to your hands. Pat out dough to about 1 1/2" thickness and cut in 2" rounds (using a medium size glass).

Place in a greased 9x13" pan and let rise 20-25 minutes. Bake at 400 for 10 minutes or until golden brown. Brush butter over top of rolls.
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2 comments:

CT said...

yum. Do you think you could use whole wheat flour with this recipe?

-CT

October 9, 2008 at 9:39 PM
AC said...

The rolls are already 2/3 whole wheat flour, but if you are wanting to add more, it should be fine.

I generally like to keep a mix between whole wheat and all-purpose flour because I find my breads rise better. That's probably a personal curse on my part :0).

October 13, 2008 at 8:41 PM

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