The bugs are back in town, and they've been happy to feast on me.
Growing up in Houston, Texas, I became accustomed to bug bites at a young age. For those of you who live in the South, you understand what "bug bites"can mean. Unlike in Colorado, where bug bites are manageable, here in Texas, bug season means my legs are COVERED in bright red welts.
As a little girl, I could be found in one of three stages: just bitten with dozens of red marks on my legs and arms; scabby (need I say anymore?); or scarred.
Bugs have always loved me, and they continue to pursue me with reckless abandon fifteen years later.
When we came down to Austin last summer to look for an apartment, I returned home to Colorado with over 40 bug bites on my legs. Being stubborn, I refused to buy a can of bug spray (I can't stand the smell), and so I spent my first few months in Austin looking like my former 9 year old self.
After a delightful, and largely bug-free winter, my legs are white and smooth. But I know in a matter of weeks, maybe even days, the welts will return in full force.
These rolls take a longer time to rise than most. So long that I began to worry that I had made a mistake in my measurements. I was hesitant to place them in the oven after the allotted rising time had passed.
But once these rolls went in, they rose and baked beautifully.
I had meant to give these to my little sister, who was driving home to Colorado from Waco, but as I often do, I forget all about them once I saw my sweet sister's face.
Needless to say, Ryan and I weren't too disappointed that we would have to finish these on our own.
1/2 cup warm water
1/2 cup milk
1 package of active dry yeast
2 TBSP Honey
1 egg (lightly beaten)
1/3 cup sugar
1/3 cup butter (softened to room temperature)
3 cups all purpose flour
1 cup whole wheat flour
1/3 cup dried cherries
1. In a small bowl, activate your yeast in 1/2 cup of warm water and 1 tsp of sugar. Wait until yeast is foamy (about 10 minutes).
2. In a bowl attached to a standing mixer, combine your milk, honey, egg, sugar, butter and yeast mixture. Stir until mixed. Stir in flour and dried cherries and knead (with dough hook or by hand) for 8 minutes, or until a smooth and elastic dough forms. If needed, add more flour or water. Your dough should clear the sides of the bowl but stick slightly to the bottom of your bowl.
3. Place you dough in a lightly oiled bowl, cover with plastic wrap and allow to rise for 1 hour.
4. Punch down dough, divide into sixteen equal pieces, shape into rolls and allow to rise again on a parchment lined cookie sheet (about 40 minutes). Alternately, divide dough into eight equal pieces. Roll each piece into a 12 inch rope and form into a spiral.
5. Bake in a 350 degree oven for 15-20 minutes or until just lightly golden. Remove to rack to cool slightly before serving.
Anecdotes and Apple Cores