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New Year's Day Brunch 2016

1/2/2016

6 Comments

 
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 Our annual tradition... a pictorial

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SMOKED HAM ROLLS | Saveur, October 2005


• 1 tablespoon active dry yeast
• 2 teaspoons vegetable oil
• 7 1/2 cups unbleached, all-purpose flour
• 2 tablespoons plus 1/2 teaspoon salt
•2 tablespoons plus 1/2 teaspoon sugar
• 10 ounces black forest ham, cut into small cubes

1.  Dissolve yeast in 2 1⁄3 cups warm water in a small bowl; set aside until foamy, about 10 minutes. Grease a large bowl with oil and set aside. Combine flour, salt, and sugar in another large bowl, add yeast mixture, and stir until dough is stiff. Turn dough out onto a floured surface and knead until smooth, about 15 minutes. Knead ham into dough, shape dough into a ball, and transfer to prepared bowl. Cover bowl with a clean damp dish towel and set aside, in a warm spot, to let rise until doubled in bulk, 1–1 1⁄2 hours.
2.  Lightly dust 2 sheet pans with flour and set aside. Turn dough out onto a clean surface, divide into 24 equal pieces, and shape each into a ball. Put 12 dough balls on each pan, about 1" apart, cover with clean damp dish towels, and set aside, in a warm spot, to let rise until doubled in bulk, 1–1 1⁄2 hours.
3.  Move one of the oven racks to center of oven and another oven rack to lower third of oven. Put a small pan of water on lower rack. Preheat oven to 400°. Bake rolls until golden brown and hollow sounding when tapped, 25-30 minutes. Transfer rolls to a cooling rack to cool.

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TAKE a LOOK:





6 Comments
Stacey Snacks link
1/2/2016 01:52:23 pm

Looking forward to New Year's Day 2017!!!

Reply
Eileen
1/2/2016 07:16:53 pm

I am too!!

Reply
Nancy
1/2/2016 03:58:05 pm

Love the champagne glasses. What kind are they?

Reply
Eileen
1/2/2016 07:15:57 pm

The champagne glasses have been purchased over time at Monoprix in France. La Rochere (on Amazon) has something very similar.

Reply
Tom | Tall Clover Farm link
1/3/2016 07:38:45 am

Eileen, so many treasures in these photos, from the big kids table, to the settings, to the fare, to the masterful menu to the dashing gents you dine with. Oh and the use of a floral frog to hold the menu placard -- Brilliant! Happy New Year, and I can't wait to meet Bisous when the time arrives. I'll send you pics of Buddy, the world's beefiest bulldog, I believe. Lots to love!

Reply
Eileen
1/3/2016 04:56:33 pm

That's the best news!

Reply



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