I took some time to browse through my folder of bookmarked recipes recently, and stopped counting at 550! I'm only glad this is a virtual folder or I would have no space to put it. The first bookmarked recipe in my folder is this one, from August 2007 and the last is this one, from just a few minutes ago. So now I am a girl on a mission, to cook and bake through my bookmarks, to actually try out the recipes that I loved enough to want to save for another day. This way, I will either love the recipe and will have tried something new and good, or I'll just delete the bookmark and get on with my life.
I'm kicking off Project Bookmark with these Carrot Herb Rolls. Actually, many posts on that blog are worth bookmarking- gorgeous breads, useful baking tips- but these rolls caught my eye because carrots are a staple in my fridge and I was intrigued by the idea of these pretty yellow-tinged rolls. This is the first time I baked bread in months- I've been too busy most of this year. Plus, living right around the corner from a wonderful bakery where I can buy quality bread whenever I please only added to my lethargy. But the bags of flour stuffed in the freezer were mocking me, and I'm glad I tried this recipe, because it gave me fantastic results.
My only modification- I used cilantro instead of all the herbs specified in the recipe. Well, I made other inadvertent modifications such as not letting the flours from the freezer come to room temperature, so that when I added the melted butter, it solidified in clumps. Etc. Sigh. My point is that it is a forgiving recipe.
The dough puffed up very obligingly during the first rise:
And was quickly deflated with a few sharp punches...
I brushed the rolls with salt water before baking them, as suggested in the recipe. Here are my (ahem) rustic rolls, just out of the oven.
We enjoyed them as part of a light impromptu supper, using them to make sandwiches with pesto (left over from the pasta salad) and onion-green pepper omelets. I was completely delighted by the crunchy crust and soft inside of the rolls.
I put the remaining rolls in the freezer. Last night, we reheated them in the toasted oven (straight from the freezer) to use as burger buns and they were as good as new.
I'm sending these rolls to YeastSpotting.
"YeastSpotting is a weekly showcase of yeasted baked goods and dishes with bread as a main ingredient".
I have spent many happy moments ogling at beautiful baked creations, thanks to YeastSpotting, and it is my first time participating in this event.
Do you regularly bookmark recipes from blogs and websites? Do you just collect them or get around to trying them out? What's the last recipe you bookmarked and why? I'm just curious...