My Aunt Sherry being one of them.
My Aunt Sherry is my mom's younger sister. When I was born, I was the first baby in our family for over a decade. My mom, my grandmother, my sisters and my aunt were overjoyed (the men were happy to...but this post is really about the women). Needless to say, my birth was celebrated and my childhood treasured.
My aunt and my mom are both creative and talented artists. My Aunt Sherry is an amazing photographer and knitter. My mom paints. And my sweet grandmother, one of the most beautiful I know, instilled a love of cooking and baking in us all. It was therefore fitting that I was named Monet; I was born into a family that celebrated the creative heart.
As a child, I spent my afternoons painting, playing outside. I spent my mornings reading and baking with my mom, sisters, aunt or grandmother.
My Aunt Sherry would always have me over to her precious bungalow during the holiday season. We would make gingerbread houses and other seasonal delights. She would let me mix the dough, sift flour. We would laugh and talk. She enveloped me in warmth and love.
Over the past weekend, Aunt Sherry sent me an email with a few pictures of my earliest baking escapades. I almost cried remembering how sweet my childhood was...how blessed I was and am to have these amazing women in my life.
And so I decided to share both those pictures and a wholesome, sweet bread recipe. Click on the link below to read and see more.
These honey oatmeal rolls are perfect representations of my family. They are nourishing and hearty; they are sweet and soft.
These rolls would be perfect at a Thanksgiving table or with a warm bowl of vegetable soup.
I've been enjoying mine though with a dollop of almond butter and some blackberry jam.
Yields 24 rolls
2 cups boiling water
1 cup rolled oats
1/2 cup honey
2 tablespoons butter
2 teaspoons salt
1 (.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
4 cups bread flour
2 tablespoons honey, warmed slightly or butter
2 tablespoons rolled oats
- In a large mixing bowl, combine boiling water, oats, 1/2 cup honey, butter and salt. Let stand for 1 hour.
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- Pour the yeast mixture into the oat mixture. Add 2 cups of flour; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 20 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Break the dough in half, then proceed to divide until you have 24 equal pieces of dough. With each segment, divide into three balls and place in a greased muffin tin. Cover lightly with plastic wrap and allow to rise for 30-40 minutes.
- Bake at 375 degrees F (190 degrees C) for about 15-20 minutes or until the rolls turn a light golden brown. Remove rolls from pans, brush tops of loaves with 2 tablespoons honey or butter and sprinkle with oats.
Always,
Monet
Anecdotes and Apple Cores