Mama’s All-Bran Cloverleaf Rolls

bran roll to post 2These rolls were a fixture of our holiday meals growing up in Mississippi.  The warm, sweet smell of this bread in the oven brings back lots of wonderful memories. I reconfigured them as cloverleaf rolls, which makes a simple recipe even easier.  And who doesn’t love pulling apart cloverleaf rolls and slathering the thirds with butter! This recipe will make 20-24 rolls, depending on the size of your muffin tins.

************************************

2 1/4 cups whole milk

1/2 cup sugar

1/2 cup vegetable shortening

1 cup Kellogg’s All-Bran cereal

1 package yeast

4 cups all-purpose flour, divided

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

4 tablespoons melted unsalted butter (for brushing tops)

flakey salt, such as Maldon Sea Salt (for sprinkling tops)

In a medium saucepan, bring milk, sugar and shortening to a simmer, stirring to dissolve the sugar.  Set aside to cool a bit.  When it is no longer hot, but still warm, sprinkle the yeast over the milk and let sit a few minutes until it begins to foam.  Stir in All-Bran and 2 cups of the flour. Cover with a clean towel and let sit in a warm spot until mixture has doubled in size.  This will take 45 minutes or so.  Meanwhile, in a small bowl, whisk together the remaining 2 cups of flour with the salt, baking soda and baking powder.  And get your pans ready by lightly greasing two 12-count muffin tins.

When yeast mixture has risen, use a large wooden spoon to stir in the remaining flour mixture.  To form the cloverleafs, roll the dough into balls, about the size of whole walnuts and place three in each muffin cup.  Cover the pans lightly with a clean towel, let rise until doubled in size (about an hour). Preheat oven to 400 degrees.  Lightly and gently brush the risen rolls with melted unsalted butter (a silicone brush is best for this because you don’t want to delate the rolls) and sprinkle very lightly with flakey salt.  Bake 10-12 minutes until rolls are golden.  Serve immediately.

Make ahead option:  After you have placed the dough balls into the muffin tins, cover with plastic wrap and refrigerate up to overnight.  Before baking, remove from refrigerator, remove plastic wrap and cover lightly with a clean towel and let rise.  Brush with butter, sprinkle lightly with salt and bake as directed above.

***************************************

Balsamic Glazed Brussels Sprouts with Bacon

One of my favorite ways to fancy-up Brussels Sprouts….This recipe is adapted from Sunday Suppers at Lucques, by Suzanne Goin.
********************************************
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 pound small Brussels sprouts, washed and trimmed
1/4 pound bacon, finely diced
2 tablespoons finely diced shallots
1 tablespoon minced garlic
1/4 cup balsamic vinegar
1 cup lower sodium chicken broth
salt and pepper to taste
.
Heat a large saute pan over high heat for 2 minutes.  Swirl in the olive oil and butter and wait another minute.  Add the Brussels sprouts, and season them with 1 teaspoon salt and some pepper.  Shake the pan, rolling the Brussels sprouts around to help them brown evenly.  After a few minutes, turn the heat to medium and cook another 3-4 minutes until the sprouts soften slightly.
     Add the diced bacon to the pan and cook a minute or two, until it starts to crisp.  Stir in the shallots and garlic and cook another minute or so, until they are translucent.  Pour in the balsamic vinegar and reduce by half.  Add the chicken stock and reduce to about 1/4 cup, stirring and shaking the pan often to glaze the sprouts.  If you start to run low on liquid before the sprouts are cooked, add a little water to the pan.  You want the Brussels sprouts to be tender yet still have a bit of a crunch to them.  Overcooked Brussels sprouts are the reason that a lot of folks think that they don’t like the vegetable. Serve immediately or transfer to a baking sheet to cool.
******************************************

Roasted and Caramelized Whole Shallots

I’ve served them with grilled chicken, tonight they are waiting for the Fennel Spiced Pork Loin to come out of the oven, and next week I’ll quadruple the recipe to serve alongside our turkey.  Roasted Shallots have more flavor and are sweeter than pearl onions…AND they are infinitely easier to prepare.  The recipe is from Ina Garten, published in Barefoot in Paris.  (note:  stick with medium to small sized shallots if you want the roasting time to be 15-20 minutes)

********************************************

6 tablespoons unsalted butter

2 pounds fresh shallots, peeled, with roots intact

3 tablespoons sugar

3 tablespoons good red wine vinegar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh flat leaf parsley

Preheat oven to 400 degrees.  Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar and toss to coat.  Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown.  Add the vinegar, salt, and pepper and toss well.

Place the saute pan in the oven and roast for 15-30 minutes, depending on the size of the shallots, until they are tender.  Season to taste, sprinkle with parsley and serve hot.

********************************************

Follow

Get every new post delivered to your Inbox.

Join 567 other followers

%d bloggers like this: