This is a sponsored post, but all opinions are my own. I was gifted an item as compensation for featuring a product.
My Favorite Kitchen Towels
Last week I wrapped up my February giveaway! Thanks to everyone who participated by the way. I put a lot of thought into what I wanted to gift to the lucky winner, and finally decided on a recipe book and some super adorable towels from Foods Eaten Daily. I absolutely LOVE these towels! As you know, I spend a lot of time in the kitchen, and I need towels that are durable and can be used for many different things. Honestly, I’ve spent SO. MUCH. TIME looking for cute good quality towels that didn’t break the bank. I literally just happened to stumble upon these towels and decided to try them out. Well, I ended up falling in love with them.
If you’d like to buy a set you can find them on Amazon. They have three adorable prints to chose from and you get three towels in a set. The towels are 18×28 inches which really comes in handy for me, as I use my towels for so many things in the kitchen. I use them for drying dishes, for wiping faces, and even to cover my bread dough while it rises. When I’m making things like rolls, the large size really comes in handy because the towel covers the entire baking sheet.
How to make rye rolls
Ok, aside from wrapping up my giveaway last week I made some rye rolls! These are my favorite kind of rolls! They’re soft and dense and have a unique sweetness. These go GREAT with steak, corned beef, holiday dinners, and so much more. You can also make them a bit bigger and use them for sandwich buns. Personally, I don’t even need a meal to make these with. I’ll eat them for breakfast, snacks, and sometimes they’re a meal in themselves!
Start by combining 1 1/3 cups of water with 2 1/4 teaspoon active dry yeast (one packet) in a small measuring cup. Melt half a stick of butter and let it cool while you start on the rest of your ingredients.
In a bowl of stand mixer combine 1 cup of whole wheat flour, 1 cup rye flour, and 2 cups of bread flour. Along with 2 tbs unsweetened cocoa, 1 1/2 teaspoons salt, and 2 tablespoons of brown sugar. Once all of your dry ingredients are ready add the butter, water/yeast mixture and 1/4 cup of dark molasses and combine using your dough hook attachment, or if you’re mixing by hand you can use a wooden spoon.
Once the dough starts forming a ball, start kneading on a lightly floured surface. Continue for about 5 minutes.
Place the dough in a greased bowl and let it rise for an hour or so until it has doubled in size. Now you can form your rolls.
I pull about enough to fill my palm when I make a fist.
Then pull the dough around to the bottom and pinch it so it’s smooth.
Place on a baking sheet and let rise for another 30-60 minutes until the rolls have double.
When the rolls have almost double in size preheat the oven to 375 degrees. When the rolls are done rising place them in the oven for 20 minutes.