This gallery contains 2 photos.
Like I have said before, I’m not big on cooking. Sometimes I feel like it is just a tremendous waste of time in our modern era. I realize that it is a cornerstone of our society, and that many fond memories are created around the dinner table, but I also acknowledge that this is more […]
Our rice cooker bowl has gone missing. And by missing I mean lost. And by that I really mean that Derrick took it to work as a quasi-Tupperware and left it there until someone threw it OUT. Not that I have a grudge or anything.
I have mentioned this particular rice cooker in prior posts because I truly felt that this was a tremendous necessity and that I couldn’t live without it. Ha! See what happens when you get attached to stuff?
I had no idea how to cook rice. I mean, you can Google it, and it looked easy enough, but I have anxiety about cooking and hated that I couldn’t check it every two seconds. There is a reason that rice cookers have clear lids…. Sigh.
BUT I faced my fears and gave it a try (though it was under strict supervision of Derrick who had to reassure me that everything was fine every two seconds). Once the time was up, and I removed the lid to reveal beautifully cooked rice, I decided that it wasn’t too bad at all, and that I might actually make it without the cooker.
So, here is the trick that Google doesn’t tell you. You have to have a little faith.
I totally messed up a recipe. It was a quick fix burger bun recipe that I’ve been dying to try; but true to my character, I got impatient and didn’t totally read all of the directions. I’m more of a skimmer. But do you want to know the really funny thing though? I always read it back to myself after it is TOO LATE to fix anything. Seriously.
In this scenario I was attempting to make some burger buns that I had seen on pinterest; claiming only 40 minutes from start to finish! That is my type of bread recipe! However, I forgot one of the more critical parts of the bread-making processes and I didn’t allow any time for rising (they had allotted 10 minutes) which I didn’t follow, but read after they were half way through baking. Whoops.
Guess what though? They were AWESOME! And they were super cute dinner rolls which we turned into slider buns. I was as shocked as I imagine you are. I’m going to remake them later with the allotted rest time to see if it makes them better/worse (likely bigger!) but for now, I honestly think this is a keeper. And 30 minutes start to finish? That is AMAZING.
Very Low Sodium 30 Minute Dinner Rolls – Approx. 5mg each
- 2 tbsp bread machine active dry yeast
- 1 cup water
- 1/3 cup vegetable oil
- ¼ cup sugar
- 1 egg
- 3 ½ cups all-purpose flour
Add warm water (about 110 degrees), yeast and sugar into a bowl. Let sit and dissolve for 5 minutes. Then, add the oil, egg and flour to the bowl and mix, making a soft dough; this should NOT be sticky. Turn onto floured surface and knead until smooth and elastic, about 3 minutes.
Divide into 12 palm-sized rolls and place on baking sheet. Bake immediately at 425 for 10 minutes or until golden and cooked throughout. Cute!