I have been busy with summer and the kids. Some travel and an incredible conference. The incredible conference was the first ever Food and Wine Conference thrown by my friend Isabel from #SundaySupper. I even got to meet our friend Renee from #TwelveLoaves...hi, Renee! (I know you'll read this tomorrow). It was so cool to meet you and everyone! Yes, I often talk to my friends in my blog posts...hehehe So, anyway. Where was I? Oh, yes! Summer. It's slipped by too fast. Really, it has.
We have been braving the heat and enjoying some last no schedule days at the beach. Today was a fun one. Our neighbor was teaching the kids how to find the baby shrimp, crabs and fish hiding in the seaweed. We released them soon after...too hot in that little bucket!
My neighbor's are raising a baby squirrel! Yes, a tiny little squirrel. I happened to find one that fell out of our tree last week while they were out of town. Their daughter wanted to raise it so badly. The poor little bugger had spinal injuries and did not make it.
How nice was it a week later when a client of our neighbor (he's a veterinarian)called and said they found a baby squirrel that fell out of their tree. Say hello to Puddles! Personally, I'm not into squirmy critters with sharp nails. But right now, he's awfully cute!
There were so many happy, happy moments that happened so far this summer. Of course the highlight of the summer was our family trip to Italy. It's wonderful to spend time together with my family and with my in-laws that I don't get to see very often. And the food...oh, the food. Where do I begin? We even got to go to my father's hometown in Sicily. Here's a glimpse of Sicily's incredible cherry tomatoes.
It's been hard to get back into the groove of blogging again. It takes me forever and a day to put a post together. I know I've talked about this before. But when there is something as special as a #TwelveLoaves post coming up, I finally get kicked in the bottom with a little motivation!
I found these fantastic cheddar swirl rolls in Deb's Smitten Kitchen Cookbook. I used my dough recipe that I use I think in almost every sweet bread recipe. It was just perfect even in a savory recipe. Deb mentions in the recipe you can switch the cheese to provolone. If you don't have dill on hand, use some parsley. I happened to have both and stuck with cheddar cheese because I do love it so! I stuck to Deb's filling suggestion and am thinking that next time, provolone will be my cheese of choice!
#TwelveLoaves August: Savory. After a gorgeous month of July stone fruit breads, our August baking mission is taking on a savory side. Think breads with cheeses and spices. Garlic and onion, oh my! What savory mood are you in? Share your favorite savory bread recipe (yeast or quick bread). Let's get baking!
Delicious savory bread happening at our baker's blogs...run and see what's been baking!
- Cheddar Jalapeno Sourdough Bread by Renee at Magnolia Days
- Cheddar Swirl Breakfast Buns by Lora at Cake Duchess
- Onion and Poppy Seed Bread by Rossella at Ma che ti sei mangiato
- Pissaladiere by Karen at Karen’s Kitchen Stories
- Shallot, Herb and Garlic Cheese Muffins by Anne at From My Sweet Heart
- Skillet Jalapeno-Cheddar Cornbread by Holly at A Baker’s House
Look at what we’ve baked this past year! 2012 May theme: Focaccia June theme: Corn Rolls July theme: Challah August theme: Summer Fruit September: Say CHEESE! October: Seeds, nuts and grains November: Autumn Fruits: Apples and Pears December: Boozy Bread
2013 January: Clean Slate February: Open Challenge March: Holiday Breads April: Berries May: Open Theme June: Summer Buns July: Stone Fruits
Yes, yes! Cheese is my nemesis. How about yours?
I've been going a little crazy with tomato season. Tomatoes in every thing and I think I will be canning some next week along with some mangos. Yay, for my mango tree finally coming around! Normally I don't feature my hands/fingers in photos. My daughter has been practicing her photo taking skills all summer. She took almost every photo you see here today (except for the 1st two shots). I need to get her to photograph some future posts soon before it's back to school time!
These rolls are fantastic for breakfast. Imagine them baking in the morning and the smell of the cheese and the herbs...the onion. Delicious! A really fun dinner roll idea. I think they are the sort of roll you could eat at any time of day!
Cheddar Swirl Breakfast Buns
Prep Time: approx 2 hours
Cook Time: 30-40 minutes
Ingredients (approx 7 buns)
- 1 cup whole milk
- 1 (1/2 ounce) envelope active dry yeast
- 1/4 cup warm water (100 to 110 degrees)
- 3 tablespoons granulated sugar
- 2 eggs
- 1/4 cup unsalted butter plus 1 Tablespoon (reserve 1 Tbsp for brushing the rolls), melted
- 4 1/2-5 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup grated onion (about 1/2 medium onion)
- 1 1/2 cups grated sharp cheddar cheese (or provolone)
- 2 teaspoons minced fresh parsley (or dill or both)
- 1 teaspoon salt
- pinch of black pepper
Heat the milk in a small saucepan over medium heat until it just begins to boil. Remove from heat and let stand until cooled to room temperature. Meanwhile, sprinkle the yeast over the warm water in a large bowl. Add 1 T of the sugar and let stand until foamy, about 5 minutes.
Beat in the remaining 2 T sugar, eggs and butter. Beat in cooled milk. Gradually add the flour and salt, scraping down side of bowl, until a soft dough forms. Turn dough onto a floured work surface and knead the remaining flour into the dough, adding more flour if too sticky. Knead for about 10 minutes until smooth. The dough will be soft.
Grease a large bowl. Place the dough in the bowl. Cover with plastic wrap and place in a warm spot until doubled in size, about 1 1/2 hours.
In a small bowl, stir together all of the ingredients for the filling. Coat two 9-inch round baking pans with nonstick cooking spray. Line bottoms with parchment paper; coat paper with spray.
Punch down the dough. Dump the dough out onto a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the cheddar mixture over the dough, leaving a 1-inch border on the sides. Brush the borders with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border; pinch the seam to seal.
Cut crosswise into 12 generous 1 1/2 inch pieces.
Arrange 6 pieces in each prepared pan.
Brush the rolls with the remaining melted butter. Cover with plastic wrap and let sit in a warm spot until buns double in size, about 30 to 45 minutes.
Heat oven to 350°F.
Uncover pans and bake buns until they are golden-brown and bubbly, 30 to 40 minutes.
Transfer to a wire rack and let cool 10 minutes