Tuesday, October 11, 2011

Dinner Rolls and Ricotta Pancakes

I didn't have the best luck with recipes this weekend. These were ok, just not really what I wanted. I prefer a roll with a little bit more rise, and these were a little too dense for my liking. Perhaps it is all the flour and I added too much.

Perfectly Easy Dinner Rolls Michelle (MMmom)
1 cup warm water (105F to 115F)
2 packages active dry yeast
1/2 cup (1 stick) butter, melted
1/2 cup sugar
3 eggs
1 teaspoon salt
4–4 1/2 cups unbleached all-purpose flour
additional melted butter (optional)
Makes 2 dozen rolls
Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes. Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days. Grease a 13x9-inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about 1 hour. Preheat oven to 375F. Bake until rolls are golden brown, 15–20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve. * I like to add garlic powder to the butter, then brush on rolls* dough can be frozen

These were also just ok. Mine really were not fluffy but more flat. It could be because I didn't whip the eggs enough but with a sick kid, I just didn't want to make too much noise:( I'm not really a big ricotta fan anyways, but they reminded me more of a crepe. But, if you are looking for a low carb pancakes recipe, these will do!

Fluffy Ricotta Pancakes
makes 8 (My recipe made about 24 pancakes, so I think this is eight servings)
1 cup ricotta cheese
3/4 cup flour
1/2 teaspoon baking powder
1 1/2 tablespoons sugarpinch salt
3/4 cup milk
3 eggs, divided
1/2 teaspoon vanilla
Set ricotta in a fine mesh strainer about 30 minutes before you start cooking, to drain off excess liquid. We used fresh ricotta from Whole Foods that was pretty dry. If you are using a commercial brand that's runny, you may want to drain it longer. Whisk together flour, baking powder, sugar, and salt in a bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate bowl. Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
Heat a griddle over medium-high heat, and brush the surface with butter. Use a ladle or measuring scoop (we used a 1/3 cup measure) to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.
Spread lemon curd between pancakes and dust with powdered sugar. Or serve with syrup or fruit.

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