Sourdough Oatmeal Rolls

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Sourdough Oatmeal Rolls

There’s few things in this world like freshly baked bread right out of the oven. I’ve been getting more and more into baking bread these days, especially having a sourdough starter hanging out in the fridge. Every Sunday morning when I “feed it”, I feel terrible throwing away half of it – I’ll try to pawn it off on friends, but I’ve pretty much run out of takers at this point, so I’ve resolved to baking something with it on Sunday.

These sourdough oatmeal rolls were one of those resolutions. They are a delicious savory dinner roll. Chewy and tender, with a hint of sweetness from honey, and plenty of texture from the addition of oatmeal in the bread – as well as sprinkled on the top of the rolls before baking.

It makes two pans of rolls, which was enough to us to enjoy with dinner on Sunday night – and a batch to stick in the freezer to enjoy on an evening soon. I love having fresh bread just waiting in the freezer. Plus, one less trip to the store with a toddler in tow is always a good thing! This is one we’ll be making again and again for sure, as I just loved the flavor and texture. Actually, I’m thinking a batch of our favorite ham & cheese sliders might be in order for lunch next weekend on these bad boys! 

Sourdough Oatmeal Rolls

1/2 cup warm water
1 Tbsp honey
2 tsp active-dry yeast (or 1 package)
1 Tbsp molasses
1 egg, lightly beaten
1 cup sourdough starter
1/4 cup butter, melted
3/4 cup quick cooking oats (1/4 cup reserved for topping)
3 cups all-purpose flour
1 tsp salt
2 Tbsp butter, melted (for brushing tops)
Combine warm water and honey in the bowl of a stand mixer fitted with a paddle attachment. Sprinkle yeast over the top of the water and let sit for 10 minutes.

Add the molasses, egg, sourdough starter, 1/4 cup melted butter, 1/2 cup oats, and flour to the bowl. Mix on low speed until a shaggy dough is formed. Switch to dough hook and knead on medium-low speed until the dough is smooth and elastic, about 5 minutes.

Place in well oiled bowl, cover with plastic wrap, and let rise until doubled – about 90 minutes.

Grease the bottom and sides of 2 8-inch baking pans. Turn the dough onto a lightly floured surface and divide in half. Equally divide each half into 7 pieces about the size of a golf ball (2 ounces each if you’re weighing). Gently roll into rounds and place in the pans, leaving about half an inch of space between them. Cover rolls with a clean kitchen towel and allow to rise for at least 30 minutes, or until they’ve expanded to fill the pan.

Preheat oven to 400º. Brush with each pan with half of the melted butter and sprinkle with half of the oats. Bake for 20 to 30 minutes, until golden brown.

Source: adapted from Allrecipes 

My Favorites of 2013

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Yesterday I shared with you the most popular posts from 2013 here on Tide & Thyme. Today I’m here to share my favorite recipes that were posted this year. Drum roll, please….

Ham & Cheese SlidersHot Ham & Cheese Sliders – these are without a doubt the recipe that I’ve made the most often this year. We have them for lunch or dinner at least once every couple weeks, which says alot in our house. They’re too easy to be so good! 

Cheerwine CakeCheerwine Cake – another easy favorite. The cake is moist and sweet, and the frosting – which is somewhere between a frosting and a glaze, is just unbeatable. This is the dessert I always turn to when I want something homemade, but don’t feel like spending a ton of time in the kitchen. Equally delicious when made with cola or root beer!

Chicken Tortilla SoupChicken Tortilla Soup – I find myself thinking about this soup on the regular. And, once I think about it, I have to make it. The flavors sing in perfect harmony with each other. It’s a meal that fills you up, without weighing you down. And as with most other soups, it’s even better the second day around!

Macadamia Key Lime PieMacadamia Key Lime Pie – This year I became a Field Editor for Taste of Home magazine, and this is one of the first recipes I tried from them. It’s dreamy, and it was all I could do not to eat the entire thing myself. In fact, I need to make another one soon – it’s been too long!

LumpiaLumpia – This was a favorite that an old family friend used to make, and I finally gave it a spin on my own this year. Having a family full of boys (with one more on the way!), they love meat – so to stuff a bunch of ground pork into a crispy wrapper and then fry it was sure to be a winner. A great football snack!

Shrimp and GritsShrimp & Grits – We had the opportunity to visit the beautiful city of Charleston, SC this spring. When I got home I couldn’t wait to give this dish a try in my own kitchen. This version is from the Lee Brothers. Shrimp cooked in a delicious tomato gravy, served over creamy grits. It doesn’t get much better than this!

Grapefruit CrushThe Grapefruit Crush – any form of citrus crushes are popular here on our Eastern Shore beaches, but the grapefruit rendition is most definitely my favorite. The ingredients are so simple, but they make for a cocktail that is so refreshing and delicious. They’re especially tasty when made with ruby red grapefruits, which happen to be in season right now!

Strawberry Pretzel SaladStrawberry Pretzel Salad – I’m really proud of myself for taking a classic barbecue staple, and making it even better by replacing the Cool Whip with homemade whipped cream. It still held up just as well, and I feel so much better knowing what’s inside. I’m already looking forward to summer to make this one again!

Chicken ChesapeakeChicken Chesapeake – this was definitely another year chock full of blue crabs for us, and this stuffed chicken breast was one of the favorite things I did with it. Chicken, crab meat, bacon, cheese – what’s not to adore?

Raspberry Truffle BrowniesRaspberry Truffle Brownies – these brownies taste even better than they look, which is really saying something. Rich brownies studded with fresh raspberries, and topped with a chocolate ganache frosting that contains more pureed fresh berries. Beautiful and absolutely delicious!

I can’t wait to see what the next year brings in my kitchen, and I really can’t thank you guys enough for spending the year with me here at Tide & Thyme. I hope that everyone has a very Happy New Year – and here’s to a wonderful 2014. Cheers!

Reader Favorites of 2013

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It’s been another great year here at Tide & Thyme. A great year of cooking, and a great year of eating. A big thanks to you guys for making this the best year for the site yet, and I hope to see you back here next year looking for tasty new recipes!

So without further adieu, here are your favorite posts from this year…

Beer-Candied BaconThe beer-candied bacon was by far the most popular post of the year. In fact, it was one of the top pins on Pinterest for the year as well! And, for good reason – it’s easy, delicious, and unforgettable. For something I was debating even taking pictures of and sharing with you guys, I’m so glad I did – because it’s turned out to be one of the most popular recipes of all time here on the site! Thank you internet, for loving beer and bacon as much as I do…

Homemade Enchilada SauceHomemade Enchilada Sauce – This was another big year for DIY-ing in my kitchen, and this enchilada sauce is one of my favorite “store-bought” ingredients to make at home. Takes just a few minutes to bring together, and the flavor is unparalleled to anything you’d find on a shelf in the supermarket.

Indonesian Pork TenderloinIndonesian Pork Tenderloin was another big hit here on the site this year. I love pretty much any flavorful twist on this tender protein choice, but there’s something about the combination of flavors found here that make this recipe a winner I keep coming back for, and evidently you guys do too!

Bacon Stout Chocolate CheesecakeBacon Stout Chocolate Cheesecake – with all those components in one recipe, what’s not to love? This was a recipe I tried to copycat from our local brewpub (word to Dogfish!) that ended up being even better than their version, if I do say so myself.

Oreo Cheesecake BitesOreo Cheesecake Bites – ya’ll clearly love your sweets, and here at Tide & Thyme we aim to please. These guys are perfect little bites of perfection chock full of everyone’s favorite sandwich cookie. No wonder it’s been such a hit!

Bacon and Aspargaus Pasta

Bacon and Asparagus Pasta – this was one I just kind of winged one night, that turned out to be a favorite. It’s quick and filling, and aside from the asparagus – can be made with ingredients most of us usually have on hand.

Lemon Cupcakes with Blackberry ButtercreamLemon Cupcakes with Blackberry Buttercream – citrus and berries are always a winning combination in my book, but when paired with a cupcake? Well then it’s just pretty tough to beat! You guys evidently felt the same.

Chocolate Cream PieChocolate Cream Pie – one of my very favorite desserts, as well as yours. It’s been a classic for ages. This version is rich and delicious, and cuts absolutely beautifully – something that can be tricky when it comes to cream pies. 

Beef Burritos with Poblano QuesoBeef Burritos with Poblano Queso – a quick weeknight dinner that’s something different than your standard tacos. Tender ground beef, corn, and black beans all rolled up in a flour tortilla, then topped with a creamy cheese sauce that’ studded with smoky poblano peppers. Win!

Blackberry MargaritasBlackberry Margaritas – it may be the dead of winter, but we can still dream of our favorite summertime drinks…like, these insanely delicious margaritas. Fresh berries are pureed and added to a homemade margarita mix to make a cocktail that is out of this world delicious!

So, there they are – the reader favorites for 2013. Thanks again for making it such a fantastic year for us, everyone! And, make sure to check back tomorrow for some of my favorites from this year that didn’t make it to the list!

Sourdough Bread

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Sourdough Bread

A few weeks ago I ordered a sourdough starter online. It was from a seller in San Francisco, who claims that it comes from a famous bakery in the city that is now closed. I received the powdered starter in the mail, and got to work re-hydrating it. A week later I had more starter than I knew what to do with, so I’ve been keeping some in the fridge – and some on the counter for baking on a whim. You can certainly make your own starter too! Here’s a great tutorial on how to do so. I’m looking forward to making my own “Chincoteague – aka Tump Strain” this summer with locally cultivated yeasts from the island.

I had my first taste of good sourdough bread when we visited my mother-in-law in the beautiful sunny city of Ventura, California. After that, I was hooked. Sadly, here in my rural area – I have a hard time finding a sourdough loaf that lives up to what it’s supposed to be. So, I did what any self-respecting girl who loves to bake would do…and made my own.

The first recipe I tried didn’t require a 2-day process, and was good…but, it wasn’t that dense, chewy , and flavorful loaf that I’d been hoping for. Then I remembered this recipe that Annie had posted last year, and knew that it had to be a winner. Sure, it’s a little time-consuming…but most of it is “hands off” – just waiting for the yeast and bacteria to do it’s thing. And I promise you, the results are well worth the wait! A bonus is that it makes 2 loaves – one for munching on fresh, and one for slicing and putting in the freezer to take out slices as you need it. Toasted, with an egg over easy, and a spot of bacon jam…holy moly, Heaven on a plate.

Sourdough Bread

For the sponge:
1 cup fed sourdough starter
1 1/2 cups lukewarm water
3 cups all-purpose flour

For the dough:
1 Tbsp granulated sugar
2 tsp salt
2 cups bread flour
1 Tbsp water

To finish:
1 egg white + 1 Tbsp. water, lightly beaten
water in a spray bottle

In a large mixing bowl or the bowl of an electric mixer, combine the starter, water, and all-purpose flour. Mix together with a fork or wooden spoon until smooth. Cover with plastic wrap and let sit at room temperature for 4 hours.

Transfer the bowl to the refrigerator and chill overnight, at least 12 hours.

Remove the bowl from the refrigerator and add the sugar, salt, and bread flour to the sponge. Mix until a ball of dough begins to come together. If some of the dry ingredients will not incorporate into the dough, add the additional 1 tablespoon of water to moisten them. Continue kneading the dough (on low speed if using an electric mixer) until the dough is smooth and elastic, about 5-6 minutes. Form the dough into a ball and transfer to a large lightly oiled bowl, turning the dough once to coat in the oil. Cover with plastic wrap and let rise in a warm spot until doubled in volume, 3-4 hours.

Line a baking sheet with a silicone baking mat or parchment paper. Transfer the dough ball to a lightly floured work surface and gently deflate the dough. Divide the dough into two equal portions. Working with one piece of the dough, press gently into a rough rectangular shape. Make an indentation along the length of the dough with an outstretched hand. Press the thumb of one hand along the indentation while pulling the upper edge of the dough down over the hand to enclose the thumb. Tightly roll the dough towards you while forming into a rough torpedo shape, about 6 x 8 inches. If there is a seam, pinch it shut. Place seam-side down on the prepared baking sheet. Repeat shaping with the other half of the dough. Transfer the shaped loaves to the prepared baking sheet. Cover loosely with lightly oiled plastic wrap. Let rise in a warm place until nearly doubled in volume, about 2-3 hours.

Place a baking stone in the oven and preheat the oven to 425? F. Allow the stone to preheat for at least 20 minutes. Just before baking, lightly slash the top of each loaf three times diagonally using a sharp serrated knife. Brush the exposed surface of the loaves with the egg wash. Spray the loaves lightly with water. Slide the entire baking sheet onto the baking stone. Bake the loaves about 28-32 minutes, rotating the pan halfway through baking, until the crust is golden brown and an instant-read thermometer inserted into the center of the loaf reads at least 190? F. Transfer the finished loaves to a wire rack and let cool at least 30 minutes before slicing and serving.

Source: adapted from King Arthur Flour via Annie’s Eats