I’m not much of a baker. There are too many rules and following rules has never been my strong suit. I love to cook, don’t get me wrong. But I’m more of a taste-as-I-go, dash of this, dash of that, kinda girl.
In other words, I don’t do a whole lot of measuring in my kitchen. So, when I stumbled upon this bread recipe a few years ago, I was skeptical. The rolls however looked so tasty that I had to give it a go! I am so glad that I did.
Here is my straightforward, and so satisfying adaptation of a three-seed crown loaf. After making this recipe once- I promise you will find yourself whipping it up time and time again.
Snow was in the forecast for today and so before I even got out of bed this morning, I knew I wanted to spend the day in my kitchen, cooking by the cozy oven making deliciousness. I decided the perfect pairing for fresh baked bread would be my mothers famous lemon parsley compound butter. This stuff is serious business. In fact, you should only make compound butter if you are prepared to have seconds. And thirds.
But first things first…. Let’s make some bread!
Fresh Baked Rolls
Ingredients:
- 4 cups of flour
- 2 tsp salt
- 1 pack instant yeast
- 1 1/4 cups lukewarm water
- 2 tbsp honey
- 3 tbsp olive oil
- 4 tbsp sesame seeds
Method:
- Combine flour, salt & yeast in a large bowl. Sift together with a fork.
- Add water to a microwave safe measuring cup or bowl and microwave for about 20 to 30 seconds or until water is warm. Make sure the water is not too hot. Hot water will kill the yeast!
- Mix honey & 2 tbsp of olive oil into the warm water and dissolve.
- Pour liquid into the dry ingredients and mix to form a soft dough.
- Knead the dough for about 10 minutes using the weight of your body to push down with the heel of your hand and into the dough stretching it out away from your body.
- Plop the dough into a nice ball and pat the remaining 1 tbsp of olive oil all over the outside of the dough ball. Cover the bowl and let sit in a warm place for an hour or until it had doubled in size.
- Shape the dough into a round and cut into 8 wedges (pizza style). Take each wedge and roll into a ball. Dip each ball into sesame seeds (poppy seeds or sunflower seeds work, too!).
- Grease a baking pan and place balls inside. Let rise for 35-40 min.
- Bake in a preheated oven at 450 degree for 10 minutes. Then lower the heat to 400 and bake 20 minutes more.
Lemon Parsley Compound Butter
Silky, buttery, salty, tangy, smooth and just the right amount of kick from fresh chopped parsley and flavorful shallots.
This lemon parsley compound butter is one of the best things I have ever tasted. The whole flavor profile leaves you wanting more…and isn’t that the point? Originally, one of my moms famous recipes, this snappy compound butter now serves as a staple at our family dinner table and in our family owned restaurant.
We often serve this special compound butter as an accompaniment to our bread baskets during the seasonal tasting dinners at The Curious Kitchen. Without fail, at least one guest will always inquire about taking some home… Inquiring if there’s “any more in the back?” It is a highlight to any menu, setting a high standard for preceding dishes…
With only 5 ingredients, how can you not give it a go? Don’t worry, you can thank me later.
Ingredients:
- 2 sticks softened butter
- 2 tbsp fresh lemon juice
- 2 tbsp fresh chopped parsley
- 2 tbsp fresh chopped shallots
- salt to taste
Method:
- Simply combine all ingredients together, add salt to taste and put in a cute serving dish. Optional: garnish with a sprig of parsley or a dainty lemon piece.
Pro-Tip: Using fresh parsley is key to making the best compound butter, but did you know this hearty herb grows outside all year!? Parsley does great in a winter garden, and even today I simply dusted off the winter snow and brought a few sprigs inside. It’s so satisfying to grow your own herbs, I highly recommend giving it a go!
Saffron And Sunflowers 