Friday, October 30, 2009

Skillet Bread (a.k.a. Nice Buns)

nice buns

My appetite is slowly returning after a week of having this annoying cold. The first thing I saw that made me hungry was this blog post from the Pioneer Woman about making delicious buns in a skillet and covering them with butter and rosemary. Such an excellent idea. And the perfect thing to go along with my tofu "chicken" noodle soup. I didn't want to use store bought rolls, though, so I made my own dough and hoped for the best.

I was actually surprised by how wonderfully these worked. They taste restauranty. Like the kind of bread that would be on the table at the chain restaurants where my confusing suburban teenage boyfriends took me on dates. That kind of bread certainly has its place. And right now, its place is in my mouth.

Skillet Bread

2 1/2 tsp yeast
1 tsp sugar or maple syrup
2 cups warm water
3 cups white all-purpose flour
2 cups whole wheat flour
1 tbsp salt
1 tbsp melted vegan margarine
1 tbsp dried rosemary
sprinkling of kosher salt (approximately 2 tsp)

Combine the sugar, yeast, and warm water in a bowl and wait five minutes for the yeast to grow.

Mix flours and tbsp of salt together and add to the yeast mixture, one cup at a time, until a doughy blob has formed.

Turn doughy blob onto a lightly floured counter top and knead (adding in more flour if needed) until it is smooth and not sticky.

Place dough in an oiled bowl and cover bowl with a tea towel. Set in a warm place to rise for 1 hour.

After 1 hour, separate dough into seven equal blobs and place in a lightly oiled skillet. Let rise for 1/2 hour to 1 hour more. The longer you wait, the puffier your rolls will be.

Melt vegan margarine and brush tops of buns with it. Sprinkle with rosemary. Brush again with margarine. Sprinkle with kosher salt.

Place in a cold oven and set temperature to 400 degrees. Bake for 30 minutes, or until buns have browned.

Makes seven fist-sized buns.


Some Notes:

-The "nice buns" comment came courtesy of the Man of Science. I'm pleased that he is still interested in speaking suggestively to me even after I've been lethargic and ailing all week.

-Anyone watch the vegetarian challenge on Top Chef this week? Seems like a lot of the dishes were vegan, too. Though why are professional chefs unable to understand the ins and outs of non-animal protein? I know they got on Mike's case for his kind of doofusy suggestion that a roasted leek stand in for protein in his dish, but a bunch of the other dishes were protein-less too! Including the one made by Bearded-But-Cute Kevin, who I like very much.

-And so ends Vegan Mofo for me! Whew. I enjoyed the challenge and the increased traffic, but I'm super happy to go back to posting a couple recipes a week again.



nicole aka shayna punim said...

boy, are we on the same wavelength. not only was i also completely impressed with pioneer woman's rosemary roles, but i was also completely unimpressed with the lack of inspiration on top chef this week.

so much so that i ended my post this morning with some thoughts as well. you'll forgive the link, but my blog is only a month old, and i'm really excited to link to it. and, while i'm at it, i think you have my favorite food blog title of all time :)

Dani said...

I made the skillet bread tonight... it was soooo good! Thanks!

The Voracious Vegan said...

This looks DELICIOUS! I'm so impressed with how professional these buns look but how simple the actual recipe is. Can't wait to give these a try.

Jody(Vegchic) said...

Thanks for the reminder to check out the PioneerWoman site. I haven't been there in awhile. The veganized skillet buns, look awesome. Rosemary is one of my favorite herbs.

zoom said...

I just popped them into the oven. I'm starving.

J. said...

Yay zoom! How did they turn out?