It’s the week of Thanksgiving and I am in charge of rolls, apple pie, and cinnamon rolls. I was able to make the cinnamon rolls a couple weeks ago and will pull them out of the freezer for the special day. I used my own recipe for these and am excited to share them with my family for breakfast on Thanksgiving. I plan to make the icing right before we eat. Once the rolls are warm, I’ll pour it over the gooey rolls.
The fresh milled yeast rolls I am going to make are a staple in this house. These rolls are easy to make, are delicious, soft, and fluffy every time. The yeast and fresh milled flour work well together and make a great roll. This recipe calls for 660g of fresh milled flour. It also calls for dry milk powder. I use this lactose free version. If you don’t have milk powder, you can use water or milk instead.
I have looked at way too many apple pie and pie crust recipes in an attempt to find the best possible version to make for Thanksgiving. In the end, I found a recipe and will tweak the pie crust portion slightly to be able to use my fresh milled flour. This apple pie recipe uses a reduction from the macerated juices of the apples that are going in the pie. The reduction will be poured over the apples and will soften them before they bake in the pie. Hopefully, this will allow them to plump up as they bake and create a sky high pie. The pie dough will use 285g of fresh milled flour. Instead of following the traditional method of using only butter in the dough, I am going to attempt to add in some cold cream cheese as well. Could be interesting.
If time permits, I would love to make some sourdough gingerbread scones. These look so fun! @countryroadssourdough has blown my mind with using a gingerbread cookie cutter to shape these scones. What a great idea!!! I’ll use 240g of fresh milled flour and 120g of discard.
Cookie of the week #2
This week’s cookie is…brownie cookie. We’ll use 90g of fresh milled flour and LOTS of chocolate. Can’t wait.
