- decide, finally, that I'm going to make orange rolls. So,
- at 11 p.m., I get up and make the dough.
- I soften the yeast in a small bowl and set aside. Meanwhile
- I melt some butter and heat some milk and whip some eggs, then
- add the required flour, beat, and add flour a little at a time.
- Wonder if the dough doesn't seem a little stiff.
- I notice the yeast sitting in its little bowl to the side, just as you're adding the last cup of flour.
- So I pour that softened yeast over the dough that will never rise unless I can make the yeast, somehow, incorporate.
- Work that yeast in like it's my job. With my hands. Gently, so I don't make the dough too gluten-y.
- Success! I hope. Put the dough in the refrigerator and say a small prayer to the gods of yeast.
- Make the orange filling.
Get up the next morning and roll out/shape the rolls. Perhaps the dough is a little...funny. But with great faith, slice the rolls and put them in muffin tins and go to the store for other stuff.
Did you think this story wouldn't have a happy ending? Well, it did. I made precisely twice as many rolls as I actually needed, which meant I could send some home with both families who came to breakfast. Brunch, I mean.
For writing group, Sunday noon:
- I decide to make an olive oil cake with grapefruit juice/zest. This recipe appealed...I'm not sure why. Olive oil cake? grapefruit? seemed a little unlikely, and therefore perhaps--piquant?
- It turns out this cake is easy, because you don't have to beat the butter to make it fluffy. You just
- zest two grapefruits, and rub the zest into the sugar,
- then add eggs and olive oil and grapefruit juice (squeezed from the zested grapefruits) and buttermilk,
- whip it with a whisk,
- and add flour--white wheat flour and regular unbleached, along with leavenings.
Seriously, that's it.
- You can bake it in a bundt pan,
- but I thought it might be a tricky unmolding,
- since the batter was a little thin. So:
- loaf cake.
- Its glaze is grapefruit juice and brown sugar and confectioners' sugar,
- and I decided I'd also serve it with a dollop of creme fraiche, sweetened with a little brown sugar.
It was delicious, and we ate it with tea.