Tag Archives: Baking

Midlife Boulevard is hosting a bloghop today on favorite recipes. Scroll to the bottom to find more yummy ideas for the holidays.

It is likely I inherited my fondness for baking from my maternal grandmother. Of the six sisters in her family, Nana was without a doubt the most proficient and prolific baker, and her tiny apartment in Squirrel Hill was redolent of the intoxicating smells of freshly baked breads and desserts.

Since she lived across the state, Nana’s week-long visits came only a few times a year, and my brother and I looked forward to them with great anticipation. After a warm welcome with hugs and kisses and the requisite exclamation of how big we had gotten, Nana would unpack her suitcase, slip an apron over her dress, and make herself at home in the kitchen.

She liked to help my mother prepare meals, or just sit at the kitchen table and chat, but the time when she really sprang into action was in the wee hours of the morning when everyone else was fast asleep.

Nana would wake up around 4, throw on what she called a “house dress” and slippers, and noiselessly make her way down the darkened steps to the kitchen. With barely a sound, she gathered the ingredients she needed–yeast, flour, sugar, nuts and raisins—and got to work.

By the time we came downstairs for breakfast, the dough she  had prepared was already into its second rising.  Bowls of all sizes, covered with dishtowels, were scattered everywhere: on the dining room table, on top of the console TV, on window sills, anywhere that was warmed by the early morning sun and would hasten the rising of the dough.

She produced masterpieces: bagels, onion rolls, sticky buns, coffee cakes, mandel bread, cookies and pastries that filled the house with the most delicious aromas. We couldn’t resist sneaking a few while they cooled on racks, giggling when she pretended to be angry. Nana would pack up dozens of these goodies and put them in the freezer so that we wouldn’t have to go without until her next visit.

She was happy when we wanted to help, and gave us small pieces of leftover dough to make gingerbread men with raisin eyes. I watched as she kneaded the dough, adding sprinkles of flour to take away the stickiness. She let us give the dough a “spanking” to deflate it for a second rising.

When I was a young wife and mother, I took up making my own bread, remembering the lessons I had learned by watching my grandmother. I knew how to rhythmically knead the dough, fold it, give it a quarter turn, and knead it again, over and over until the stickiness was gone and the dough was shiny and supple.

Nana always let me know she was proud of me, and my college graduation, wedding and birth of my children were all highlights in her life. But I think she was secretly thrilled when I mastered my first challah.

I often feel her looking over my shoulder as I sprinkle yeast over warm water, add a pinch of sugar, and breathe in the delicious yeasty aroma.

Cloverleaf Rolls

1 packet active dry yeast
¼ c. warm water
1 c. milk
¼ c. sugar
¼ c. margarine or butter
1 tsp. salt
1 egg
3-4 c. flour
poppy seeds or sesame seeds, optional

Heat the milk in a saucepan over low heat until warm but not simmering. Stir in the sugar, margarine and salt and set aside until cooled. It can still be somewhat warm.

Sprinkle the yeast over the warm water and let it sit for 5-10 minutes until it has proofed (bubbling and changing shape).

When the yeast is ready, beat the egg in another bowl and then add the yeast and milk mixture.

Add flour, ½ c. at a time, and stir, making sure there are no clumps of flour left. Add enough flour to make a smooth dough, but be careful not to add too much or the rolls will be dry. Knead the dough briefly on a floured surface.

Place dough in a greased bowl and turn once to make sure it is greased all over. Cover with a clean dishtowel and let rise until doubled in bulk, about two hours. You can tell it has doubled if you poke a finger in it and the indentation stays there.

Punch the dough so it deflates and place it on the floured surface. Divide the dough into 36 pieces and form each piece into a ball. Place three balls in a well-greased muffin cup, and repeat until all muffin cups are filled.

Cover again and let rise in a warm place until doubled in bulk, about one hour.

Brush with a little melted butter. You can sprinkle the rolls with poppy seeds or sesame seeds if desired.

Bake in a preheated 400 degree oven until golden, 12-15 minutes. Best served warm.

If you like my blog post, please share it!