This will probably be my last post recapping the food from Rob's birthday party the weekend before last. I think the general consensus is - he and I need to host more often. Not only did we enjoy the food, the guests and the leftovers, but it also provided me tons of material for my blog. Nothing like an ulterior motive.
One thing that Rob specially requested was rolls to go with our dinner. I consulted with local cook Tien Douglas (she advised me on making butter), who recommended this recipe. Saturday morning, though, staring down making rolls from scratch, I decided to tweak this recipe instead, because it specifically works with a bread machine. I thought about buying rolls, after hearing that advice from a reader, but decided to take a shortcut on the homemade ones, instead.
In changing the recipe, I used six tablespoons of flaxmeal to substitute for the two tablespoons of butter, and used a combination of flours. I only had about a cup of bread flour, so I added a cup of all-purpose white flour and a cup of whole-wheat flour. I added two tablespoons of vital wheat gluten, as well.
I let these rolls rise for hours, popping them in the oven about 15 minutes before the guests were scheduled to arrive. I dusted them with poppy seeds but sort of wish I hadn't. They also could've stood to bake a little longer (they were on the doughy side) but I didn't want to burn them so I took them out of the oven after 15 minutes.
We served them with the leftover chive butter I made to brush on our corn on the cob, which we made on the grill. The rolls were good but weren't the star of the meal.
So, to recap, we served:
It seemed like a delicious, summery menu to celebrate my sweetheart's birthday.
Photo is from this Flickr page.