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Super easy garlic rolls
I made these rolls for dinner last night. It takes almost no effort and they are delicious — it’s a batter recipe, so no kneading or heavy duty mixing is required. Next time I might experiment with using whole wheat flour or some additional whole grains such as quinoa, flax, or wheat germ.
Super Easy Garlic Rolls
1 package (2-1/4 teaspoons) active dry yeast
1 cup warm water
2 tablespoons sugar
2 teaspoons salt
2 tablespoons nonhydrogenated vegetable shortening, room temperature
2-1/4 cups all purpose unbleached flour
Dissolve yeast in warm water in the bowl of a mixer. When dissolved, mix in sugar, salt, egg, and 1 cup of the flour. Mix until blended. Add shortening; mix until blended. Stir in remaining flour, and beat for 2 minutes or until well blended.
Remove beaters, scrape batter down from sides of bowl, cover bowl with a damp towel, and put bowl in a warm place to rise for about 30 minutes or until doubled in size.
Spray a 12-cup muffin tin with cooking spray. Preheat oven to 400.
Punch down batter and stir thoroughly for about 30 seconds. Spoon batter into muffin cups, filling each cup about halfway. Sprinkle muffins liberally with garlic salt. Let rise about 20 minutes or until the batter rises to the top of the tins.
Bake for about 15 minutes or until tops are golden brown. Let cool in muffin tins for 3 minutes, then invert onto a wire rack. Serve warm.