Exciting week because not only have we gotten major work finished on our back yard (yay!) but we also have company coming on Thursday! So tonight we grill and then at the end of the week we will improvise/eat out.
Sunday: steaks and burgers on the grill, grilled zucchini, corn on the cob Monday: Spanish Yellow Rice and Peas with oven roasted pork tenderloin Tuesday: Spaghetti and homemade meatballs, salads Wednesday: Chicken and Broccoli stir fry, jasmine rice Thursday: bbq pork, oven fries, green beans
I was looking for a potato roll recipe. I buy potato rolls at Publix and I like them because they are delish, SOFT, a little dense, AND they are dairy-free. Score! Well, the recipe I found online called itself a potato roll but HAH, not so much. These are yeast rolls. If you’ve ever been to Texas Roadhouse, you may have had this kind of roll (likely dripping in butter with a side of butter!). They are light as air, soft and SOOOOOOOOO good. So here’s my adjusted and commented version of the recipe I started with.
Backing up – I am yeast and dough phobic. Seriously. But I have discovered that if I make the dough in the bread machine and then bake in the oven – MAGIC!!! These rolls are so easy to make. You’ll have everyone at the dinner table drooling!
NOTE: You can probably use other brands of potato flakes, but I used Idahoan Original because they are dairy free. Unlike most potato flakes, this brand is just potatoes and preservatives (hate the preservative part, but I imagine you’ll be hard pressed to find flaked potatoes without them…. hmm wonder if I can make my own!?)
Now for the recipe….
Bread Machine Yeast Rolls
Yield: 12 beautiful rolls
1 3/4 cups warm water – about 105 degrees F
4 cups bread flour
3 tablespoons olive oil
1 1/4 teaspoons kosher salt
2 tablespoons sugar
1/2 cup dried potato flakes
1 packet active dry yeast
Place ingredients in the bread machine in the order recommended by your bread machine’s instructions. For my machine it’s in the order written (water first, yeast last). Run the dough cycle on your machine. Mine takes about 1 hour, 20 minutes.
Prepare 2 cookie sheets covered with parchment paper.
Remove dough from bread maker when complete, place on lightly floured surface. If the dough is sticky, add a little bit more flour until you can handle the dough easily. Divide dough into 12 portions. I used a dough cutter like this to cut the rolls. The shape you end up with doesn’t matter. You can make them into perfect balls by rolling them in your hands or leave them in random shapes after you cut them like I did. Use your imagination! Place the rolls on the prepared cookie sheets. Cover with a towel and let rise 15 minutes.
Preheat oven to 375. After the rolls have enjoyed their 15 minute rest, bake 15-20 minutes until the tops are golden brown.
I love ordering the steamed dumplings at our local Chinese takeout. I’d say it’s 50% because I love the dumplings and 50% because I love the dipping sauce. True story. So tonight when I made homemade pot stickers for dinner, I needed a quick sauce to go with it. I had too many things going on the stove, so I didn’t want to add another thing. I have no idea if this is authentic, but it was good!! If you want it spicy, go nuts with the sriracha . I just used a small squeeze so my kids would eat it!
Quick & Easy Potsticker Dipping Sauce
1 Tbsp sugar
2 Tbsp soy sauce
2 Tbsp rice wine vinegar
2 Tbsp water
1/2 tsp sesame oil
sriracha sauce – a little or a lot or none at all… depends on how spicy you like it!
In a small bowl, combine all ingredients and stir until the sugar dissolves. If your heart so desires, you can zap it in the microwave for a minute to really get the sugar dissolved.
I haven’t been as organized in the last few weeks, so today, I plan my menu on Saturday…. I might actually go to the store today too! (don’t tell anybody that I’m planning ahead LOL at least until Thursday!!)
Sunday: Pork Pot Stickers, Vegetable Fried Rice
Monday: ham, roasted potatoes, fresh green beans
Tuesday: grilled pork chops, corn on the cob, watermelon
Wednesday: Green Curry Chicken, jasmine rice
Thursday: Aidell’s Sausages, mashed sweet potatoes, steamed broccoli
Happy Sunday! I’m getting ready for another busy week. We have training at work and I am fighting off some sort of bug. I feel pretty crummy, but am about to get up and get moving to the store and then the kitchen! We have houseguests this weekend, so we’ll cook something yummy for dinner tonight (or maybe go out)!? but here’s my plan for the rest of the week.
Monday:Citrus Soy Chicken Drumsticks, vegetable fried rice (I’m making this recipe but without the chicken) Tuesday: Sausage and Peppers, rice Wednesday:Orange-Cranberry Pork Stew, roasted potatoes, green beans Thursday: Pizzas, salad (big salad for me) Friday: dinner out
