Quick Poll and an Update

Hey, everyone! Sorry about the whole two-week-in-a-row-without-a-post thing… I’ve been trying to get one together but life keeps getting in the way. To make up for it, get ready for double recipe week! I’ll be posting two awesome recipes (and trying to get a couple in the back burner for weeks I’m swamped) this week!

And second: let’s take a poll. I’ve noticed a lot of you feel like you aren’t skilled enough to attempt these recipes. I think it would be cool to teach you, and therefore give you the confidence you need, to be skilled enough at these recipes! So I’m considering starting a twitch stream, where once a week I’d make a recipe and the instructions and details would be posted here a few days later. Thoughts? Let’s take the poll to find out! And please leave a comment or two if you have some thoughts or suggestions!

Becky’s Rolls

Becky’s Rolls

This is it.  My first “Thankful” post.  I really wanted a way to highlight the people/recipe’s in my life that have made me who I am, made me a better chef/baker, blogger, or even gamer.  I want to take a minute and tell people how grateful I am for those people or those experiences.  And these posts are my way of doing that.  And it only seems fitting that I start with the woman who taught me how to bake.

Growing up with my parents meant I learned how to cook but I didn’t learn to bake.  My mom used box mixes (which isn’t a bad thing!) and we affectionately called her rolls “lead balls”.  So when I met my husband and his mom made rolls from scratch I was blown away and promptly begged her to teach me how.  I can trace my absolute love of baking bread, this obsession that I’ve cultivated and one of my favorite hobbies, to that moment in my life.  My mother-in-law, Becky, is a wonderful person.  She’s always so focused on helping people learn and supporting her children through thick and thin.  Her patience with me has been astronomical and I am so glad and grateful to be a part of her family.  So, for the passion she inspired in me and the person she is, this post is dedicated to her.

Becky’s Rollsdifficulty and time

Let’s chat for a second about types of dough.  Now, raise of hands, how many of you have heard of enriched bread vs. non-enriched bread?  Every buy bread from the store and it says “enriched” on it?  This simply means there’s some kind of fat source (like butter or oil) and usually other ingredients (i.e. eggs, milk, etc…).  If it’s not enriched it means there are 4 ingredients; flour, water, salt, and yeast.  So what kind are Becky’s rolls?  They are enriched, using milk and butter to add a light, delicate, and delicious flavor.

Now, when people think about bread they get a little flustered.  Why?  It’s the flour, water, and yeast.  The three essential ingredients in bread.  But I promise, there’s nothing to be afraid of!

First, let’s chat about water.  Contrary to popular belief, water temperature, while affecting time to rise, won’t make or break your bread (unless it’s boiling hot).  Cooler water will increase your rise time, taking longer than you expect.  Warmer water will decrease your rise time.  For enriched breads, where most of the flavor comes from the extra bits, a shorter rise time is fine.  For unenriched bread a longer rise time is preferred to develop flavor in the dough.

Second is yeast.  Yeast is a microorganism, a tiny little thing that grows when there’s a food source.  And it’ll grow and grow and keep on growing.  Add yeast to water at any temperature (again, as long as it’s not burning hot) and it’ll eventually come around.  Because it’s a living thing you just have to be patient and let it do it’s thing.  It’s not on a perfect schedule.  Be patient and it’ll eventually (or sooner) do exactly what you need it to do.

And then the flour.  The trickiest part of making bread is not adding too much flour.  If you add too much flour it soaks up all the water.  Then, when it comes time to bake, the water is already soaked up, leaving very little to evaporate, which makes your bread very dry.  The trick is to get the bread at that perfect stage of tacky, so it slightly sticks to your hands, the counter, etc. but not sticky enough to stay on your hands, the counter, etc.  Does that make sense?  If it sticks and pieces remain on your hands, it’s too wet.  If it doesn’t even cling it’s too dry.  Find the balance.

The recipe itself is pretty straight forward.  Add melted butter and powdered milk to the water.  Now, for this instance, if you can manage it, get your water to be “bath” hot.  Like, normal person bath hot, not scalded skin bath hot.  Since this is an enriched dough we don’t need a long first proof (called fermentation).  Whisk this together and then add the yeast, salt, and sugar.  Whisk a bit to get it all combined and then let it rest for about 5 minutes.  This rest step will get the yeast rising and active, making the fermentation step even shorter.  See, it’s not so bad!

bubbly yeast

Once your yeast mixture is bubbly and happy add about 1.5 cups of flour and whisk until it’s smooth.  After it’s completely smooth whisk for about 2 minutes.

whisked dough

Add flour, one cup at a time, until you get a kneadable dough.  It should take between 1-2 cups.  Then add more flour slowly as you need if and only if  you need it.  Remember, dough should be tacky but not sticky.  If it slightly sticks to your hands, it’s perfect.

Knead the dough for 2 minutes or until it passes the “windowpane test”.  To knead, simply press the heal of your hand into the bulk of the dough, fold the dough in half, turn it a quarter turn, and do it again.  Repeat, using one or both hands, until it feels nice and firm.  If you know what the windowpane test it, then you can check your bread this way.  Otherwise, we are just going to skip it until I make the Wheat Bread for a BotW recipe.

Put a small bit of oil in the bottom of a bowl and rotate the dough in the oil to coat all sides.  Keep the dough in the bowl and cover with a towel or cloth to ferment until double.  Now, this time will be different based on elevation of where you live, humidity, and room temperature.  In Utah, where I live, this step only takes 40 minutes.  In coastal California, it could take and hour.  The important thing is to watch the dough and only move on when it’s doubled.  If you do anything before it’s doubled the rolls will be dry and difficult to swallow.

Once it’s doubled cut the dough in half.  Gently fold over the dough to make a circle, then roll it out into a circle.  Cut the dough (I use a pizza cutter because it’s easy!) into 8 triangles.  Then just roll up the trianges into crescent shapes and place it on a greased baking sheet.  Lather, rinse, repeat for the remaining dough.  You should have 16 beautiful rolls!

Cover these with a kitchen towel and allow to proof until double, again.  While they are proofing, preheat the oven to 425F.  Once the rolls are ready just pop them in the oven for about 8-10 minutes, or until golden brown.

browned and delicious

Enjoy warm with large amounts of salted butter or however you like!  It’s rolls… you can’t really go wrong.

Becky's Rolls

  • Servings: 16
  • Difficulty: moderate
  • Print

Soft, white dinner rolls


Ingredients

  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1.5 tablespoons dry active yeast
  • 1/4 cup melted butter
  • 1.5 cups hot (bath temperature) water
  • 1/8 cup plus 1.5 tablespoons powdered milk
  • 2.5-4 cups all-purpose flour

Directions

  1. Stir together the Add melted butter, powdered milk, and water. Whisk in yeast, salt, and sugar.
  2. Allow mixture to rest for 5 minutes. It should be bubbly at the end of the rest period.
  3. Add about 1.5 cups of flour and whisk until it’s smooth.  After it’s completely smooth whisk for about 2 minutes.
  4. Add flour, one cup at a time, until you get a kneadable dough.  It should take between 1-2 cups.  Then add more flour slowly if needed. The dough should be tacky but not sticky.
  5. Knead the dough for 2 minutes or until it passes the windowpane test.  To knead, simply press the heal of your hand into the bulk of the dough, fold the dough in half, turn it a quarter turn, and do it again.  Repeat, using one or both hands, until it feels nice and firm.
  6. Put a small bit of oil in the bottom of a bowl and rotate the dough in the oil to coat all sides.  Keep the dough in the bowl and cover with a towel or cloth to ferment until double.
  7. Once it’s doubled cut the dough in half.  Gently fold over the dough to make a circle, then roll it out into a circle.  Cut the dough into 8 triangles.  Roll up the trianges into crescent shapes and place it on a greased baking sheet.  Repeat until you have 16 rolls.
  8. Cover the rolls with a kitchen towel and allow to proof until double.
  9. While rolls are proofing, preheat the oven to 425F.  Once the rolls are ready pop them in the oven for about 8-10 minutes, or until golden brown.

Today’s poll is cancelled 

So today’s poll is cancelled… but it’s okay, I promise!  I’m heading out of town soon and I have a few ideas on how I’d like to handle that. Instead of doing a poll I’m going to choose the next two recipes.  Yay! After a few in a row I haven’t been super excited about this will be a nice break! Thanks for sticking with me and show up tomorrow for the newest recipe, fish pie!

Welcome to Sheikah Plate

Welcome to Sheikah Plate

Welcome to Sheikah Plate, where we believe in 100% Switch to table eating!

It was 2 a.m. and I couldn’t sleep.  I mentioned to my husband, who was being unbelievably patient with me, that I wish I could find something I was passionate about that I could share with the world.  He, after barely a pause, turned to me and told me I should make a Zelda cooking blog.

It was like lightening had struck my brain.  In a flash I knew that I could take the recipes Link utilizes in Breath of the Wild (BotW) and create actual, real food from them.  It took less than 30 minutes for me to flesh out the idea to the point that I knew it was what I wanted to do.  And so here we are.  This is Sheikah Plate.

For the next forever I am going to work my way through each recipe variation in the official Breath of the Wild guide.  I plan to post at least one recipe per week, hopefully on Tuesdays, complete with Link’s actual recipe, and create delicious dishes.  Thursdays will become thoughtful as I post something amazing I learned during the week, something new I tried in Zelda (currently BotW), or whatever else happens to be on my mind.  I hope you join me as I work my way through this quest and gain a few skills yourself as you do!

And now, without further ado, a little about me.  My name is Teri Mae.  I am currently a microbiologist, which, for those of you who aren’t intimately familiar with the different -ologies, is the study of microorganisms and their systems.  I work in public health and am currently a subject matter expert in Mycobacterium tuberculosis control.  And yes, that is THE tuberculosis, otherwise known as consumption, otherwise known as one of the oldest diseases identified by mankind.  Sadly, despite how old it sounds, TB is still at large in the world and affects a significant portion of the population.

By night I am a gamer, both tabletop and video games.  I tend to stick with Nintendo franchises but I understand the storytelling and advances made by PlayStation and Xbox franchises.  I have loved Legend of Zelda ever since I started on Ocarina of Time as a child, spending my Saturdays, as Owl City so aptly put it, blowing on Nintendo games.  My passion for the Zelda series has never faded and now, as an adult, I still enjoy the games just as much as I did then.  And yes, in answer to your unasked question, I have gone back to play the NES and SNES Zelda games!

My parents taught me to cook.  They are both very good at it, with moms Chinese difficult to beat (she lived in Taiwan for a while) and dad creating new dishes out of whatever may be in the fridge at the time.  I learned to bake after my marriage.  My mother could never figure out how to make yeast work but my mother-in-law is incredible and taught me.  I have since taken that passion and run with it.  I now typically spend at least one day in my weekend creating something new.  Yesterday’s project was kolaches.  They were amazing!  So I got lucky.  I am the rare breed that gets to learn both cooking and baking.

I hope you enjoy this exploration of my passions as much as I know I will!  Please join me on twitter and instagram @sheikahplate and get ready to level up your meals!