Friday, August 20, 2010

Yummy Rolls...

This has been a weird garden year - seems the beds are weedier than ever but our garden has produced more!  Maybe if I work hard at it, I can convince myself that this is good evidence for not weeding...

I am so blessed by my Father.  Each year it seems that His blessings increase!  I am thankful to be able to raise this wonderful, organic food to feed my family.  My tomato bucket in the freezer is filled to the brim for winter salsa.  My pantry is filling up with canned green beans, dilly beans, tomatoes, and more.  Peppers are being dehydrated and others are being frozen for stir fries and sauces! Jellies and Jams of all kinds line my pantry shelves.  I'm looking forward to making our own peanut butter this year from Elijah's peanut crop!  My freezer is filled with beef once again. I'm tired...and I'm ever so grateful to a Father that loves me so much and makes me feel so well cared for....just amazing for I am so undeserving!  What an awesome Father we serve!

For the last few days, I've been doing this....

...lots and lots of it - and I'm not even half way through!  So, for the next few days I'll be doing the same..then jalapenos will follow, then more bell peppers, cayennes, fresnos...seems that the list goes on!

Since I'm so busy playing with my canners, I thought I'd share a wonderful roll recipe with you.  I've had it forever and don't remember where it came from but my boys love it and it also makes nice homemade hamburger buns! A dinner meal is not complete without some sort of homemade bread - or so my boys believe. Good thing I love to bake!

Stonewater Farm Dinner Rolls

Heat oven to 350 degrees.

2 pkgs. of yeast (active dry) - this is the same as 5 tsp.
2 cups warm water (please don't use tap water! Distilled or filtered is best!)
1/2 cup sugar (you can use less)
2 tsp. salt
6 cups unbleached, all-purpose flour - more if needed (you can use a mix of wheat flour and all-purpose)
1 egg slightly beaten (farm eggs are best!)
1/4 cup butter melted and slightly cooled (but not solidified!)
4 - 5 tblsp. butter melted for brushing the tops of the rolls

Dissolve yeast in warm water and add sugar. Let proof for 5 or 6 min.  Stir in egg. Add the 1/4 cup melted butter. Stir in the salt and flour. Add flour slowly until dough begins to become a little stiff.  I don't mix this by hand, I use my DLX mixer. I find that  6 cups of flour makes a nice dough. Knead for 6 or 7 minutes. You can leave this dough in your mixer to rise (I do, and cover with a clean dish towel) or you can remove the dough - shape into a ball and place in a lightly oiled bowl...then cover and let rise.  Let it double in size (about an hour.)  Remove the dough from the bowl and turn out onto lightly floured surface and punch down.  Separate into two even sections.  Let the dough rest about 10 minutes.

Take your first section of dough and pinch off balls (a little larger than a golf ball) until you have 12 evenly sized balls of dough.  Place these in a 9x13 greased pan. Cover and let rise while you do the same with the other half of your dough. Let that pan rise also - this takes about 30 minutes. You want the dough to double in size. Brush rolls with melted butter and bake at 350 for 15 to 18 minutes until golden brown. When you remove the rolls from the oven, brush rolls again with the rest of the melted butter.  Serve warm. Yummy!

If you want to make hamburger buns, divide your whole ball of dough into 18  or 20 equal sections.

Enjoy...think I'll take some of the leftover rolls and make tomato sandwiches for everyone tomorrow while I'm canning!



  1. Going through an old, old recipe book (still sorting recipes!) I found a recipe for Cream of Peanut want to try it?

  2. I'd love it! Thanks Jackie!

  3. Ok my husband curled his nose at this, so let me know how it turns out, I'm hanging onto the recipe just to spite him. :)

    From "More Gems from GA Kitchens" 1965
    contributed by Mrs. Van Bennett, Valdosta, GA

    Cream of Peanut Soup

    1 med onion
    1 bay leaf
    2 tbs. sugar
    2 stalks celery
    1 tbs. butter
    1 1/2 qts.chicken broth
    1 clove garlic
    6 oz. peanut butter
    1 pint sour cream
    salt, pepper to taste

    Finely chop all vegetables and saute in butter, about 10 minutes. Add flour and cook very slowly for 10 more minutes. Add peanut butter and chicken broth. Allow to simmer for 2 hours, stirring often. Strain mixture, add cream and season. Yields 2 quarts.

  4. Thanks Jackie - I'll definitely give it a try - will let y'all know how it tastes :)


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