Rolls | MyKitchenInHalfCups

I figure the first question here is: What is your secret/individual/unique way to eat peanut butter? The almost universal answer is probably: on a spoon straight out of the jar … and yes I certainly have enjoyed my share of peanut butter that way. But from a very long time ago, 65 years ago, my favorite peanut butter sandwich has always been open face peanut and mayo. In the last year that has morphed into bacon hot chili jam, peanut butter and mayo on toast.

One should never worry about pronunciation when bread is this easy to put in the oven and brings smiles when someone takes a first bite.

Aparna is our Kitchen of the Month and she will have the full recipe on her site. True to the Babe Code, she gave us lots of room to play with this recipe. Recipes on offering: Aparna adapted this recipe; make it with SourDough; make it NoKnead; Google the title and you can find any number of variations. Filling? Don’t be silly, sweet red bean maybe the traditional but in true Babe Fashion please use your imagination, I certainly did.

For something of a demo on applying the streusel check out this video. BUT what ever you do DO NOT MISS OUT ON THE STREUSEL! This is a winning topping. I have some left in the refrigerator and know I will find another fantastic way to use it.

Change? Fiddle with a recipe? Well of course. In the STREUSEL I replaced cornstarch with oat bran (my theory was oat bran will make it more crumbly, I think it did). I cut any place the recipe called for any kind of sweetener by 5 to 15 grams. To make the DOUGH, I used 140 g white whole wheat flour + 100 g AP flour to replace 238 g AP flour. FILLING I totally ignored any amounts and mixed some canned red beans, peanut butter, bacon hot chili jam and coconut flour to a consistency I could roll into balls.

It’s not really about the filling, it’s all about that streusel topping. Go for it. Bake with us if you dare! Put your own touch on it and Smile!

We would love for you to bake along with us this month and try out these crispy topped rolls. Check out our Facebook group to see the participants’ baking results. If you would like to post your results with a Buddy badge on a blog, let us know in the comments or on the Facebook page.

And the Babes are:

Blog from OUR Kitchen – Elizabeth
Judy’s Gross Eats – Judy
My Diverse Kitchen – Aparna
Bread Experience – Cathy
Thyme for Cooking – Katie
My Kitchen in Half Cups – That’s me.
Karen’s Kitchen Stories – Karen

What happens when you refresh your sour dough yeasties and then ask them to stay alive for 33 days in a dark refrigerator … I find they are VERY reluctant to greet you with bubbling smiles upon your return. I had 7 days to coach the little boys and girls back into bubbles. It didn’t go as well as one would hope.

I took the two that seemed to have the most bubbles yesterday … and I spiked it with a pinch of yeast.

Our Kitchen of the Month, Judy of Jody’s Gross Eats, presented us with SourDough Hawaiian Rolls and gave us two options … I should have gone with the sourdough discard seeing’s as how I was discarding everyday for over a week. I tried for the straight sourdough. My yeasties were sluggish and I didn’t get the light fluffy ones like I’m imagining all the other Babes did BUT I did get some incredibly glorious aromas and delicious rolls that my husband is crazy for.

I followed Judy’s Sourdough recipe in every way except I replaced 100 grams of bread flour with King Arthur’s Golden Wheat. So right there is a small degree that accounts for the lack of fluffy.