That’s the way I (relish the) roll.
As the deadline for the first half of the manuscript is fast approaching, I’m finding myself feeling not only a bit scatterbrained, but also re-testing and tweaking old favorites.
Coming up is a list of recipes that have been updated, along with a new one, to put any leftover relish you might not have used for crackers or other tasty stuff to good use.
But first, a few links to the updated recipes. There’s a lot more that have been reworded, though I’m only listing those that even had “new things” done to them. (Sounds dirty.)
- Potato Bread, now made with bona fide potatoes instead of instant potato flakes, as it’s been getting tougher to find them (locally) guaranteed vegan because of the mono- and diglycerides they all contain, which can be either animal- or vegetable-derived; since it’s rarely clearly stated on the package, that means having to make phone calls and I truly, truly hate the phone with a fiery passion from hell. There, I’ve said it.
Cosmo’s has an option, though.
- Butterscotch Pecan Cookies, now made sans the (too often) vilified Ener-g egg replacer thing.
- Butterscotch (or White) Chocolate Fudge Brownies, now made with equal amounts of vegan white chocolate chips, in place of the vegan butterscotch chips if you can’t find them. Honestly, I barely noticed a difference. But then again, I hoovered the pan in ten seconds flat, so…
- Nutty Stuffed Veggies, now made with real vegetables! Kidding.
Okay, let’s get breaded.
Oh, if you don’t have relish, use salsa instead.
Word of caution: the dough should be sticky and wet (yum!), so don’t overdo it when it comes to adding extra flour. If you have a stand mixer, I recommend fitting it with the dough hook and using it to make this recipe.
Horseradish Dill Relish Rolls 1/3 cup water, heated to 100°F (38°C)
1 tablespoon (21 g) agave nectar
2 teaspoons active dry yeast
1 1/2 cups (180 g) bread flour, plus extra to sprinkle on rolls during second rise
1 1/2 cups (180 g) whole-wheat flour
1 teaspoon fine sea salt
3/4 cup (168 g) horseradish dill relish
2 tablespoons (30 ml) canola oil, plus 1/2 teaspoon to coat the bowl for first riseIn a medium bowl, combine water, agave, and yeast. Let stand for about 10 minutes: it should foam and bubble up. If it doesn’t, start all over again since your yeast might not be fresh.
In a large bowl, combine flours, salt, relish, and (2 tablespoons) oil.
Stir yeast mixture into flour mixture.
Transfer to a lightly floured surface and knead for about 8 to 10 minutes, until the dough is smooth and pliable. Add more flour, a little at a time, if the dough is really too wet. Shape into a ball.
Lightly coat a large bowl with oil, turn dough around to coat. Cover tightly with plastic wrap, and let rise until doubled, 60 to 90 minutes.
Punch down dough, divide into 4 equal portions. Shape into rolls: again, the dough will be wet, so show them rolls who’s boss.
Place them on a piece of parchment paper or a silicone baking mat, such as Silpat, on top of a baking sheet. Sprinkle a little flour evenly on top of the rolls.
Loosely cover with plastic wrap, and let rise for another 20 minutes.
Preheat oven to 400°F (200°C, or gas mark 6).
Remove plastic wrap from rolls. Bake for 20 minutes, or until the rolls are golden brown and sound hollow when the bottom is tapped. Let cool on a wire rack.Yield: 4 large rolls
Rosa said,
March 4, 2009 at 4:04 am
What a delicious looking roll! I love the flavoring.
Just like you, I hate having to make phone calls…
Cheers,
Rosa
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DJ said,
March 4, 2009 at 4:17 am
OMG – those rolls sound superb! I used to work in a customer-facing (read: customer abuse-recieving!) role and have never quite got out of the habit of ignoring the phone when at home. Very frustrating for people trying to get in touch!
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Celine Reply:
March 5th, 2009 at 6:06 am
thank dog for emails?
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Mara @ What's For Dinner? said,
March 4, 2009 at 4:37 am
What a great sounding roll!!! My grandmother used to put pickle juice in her rye bread…
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Celine Reply:
March 5th, 2009 at 6:05 am
I hear some people even drink pickle juice. can’t say I’ve ever tried that, although I’m all over the cornichons, baby.
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Jes said,
March 4, 2009 at 5:36 am
Oooh, those rolls sound pretty darn good! Good luck getting the manuscript together! I’m finishing up my thesis right now, so I sorta know how you feel. :)
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Celine Reply:
March 5th, 2009 at 6:05 am
good luck with the thesis!
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Mihl said,
March 4, 2009 at 6:14 am
Those rolls look great! I’m thinking countrybread now.
Thank you for updating the potato bread recipe. I grew up with real potatoes and everybody in my family always made fun of people who used potato flakes and the like. So even if they are vegan…what if my mom or dad are somewhere around the corner ? ;)
Good luck with the manuscript and all that stuff!
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Mihl said,
March 4, 2009 at 6:15 am
By real potatoes I mean used in mashed potatoes and stuff like that. Of course, everybody grows up with real potatoes. I hope.
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allularpunk said,
March 4, 2009 at 6:38 am
indeed, i do have quite a bit of that relish leftover (i mean…i can only eat so many soydogs, you know?). i can’t wait to make these, celine! you are my baking hero. and, as usual, i cannot WAIT to get this book you two are working on. all the photos of test recipes i’ve seen look and sound just amazing.
p.s. i hate the phone too. so, so much. good thing i answer one for a living. ugh.
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Celine Reply:
March 5th, 2009 at 6:04 am
I think our phone is on its deathbed, too. that makes having phone convos all the more pleasing.
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The voracious Vegan said,
March 4, 2009 at 7:12 am
I so wish I could try that amazing sounding relish. Sigh. I bet it is just amazing!
Great idea to bake with it, yum!
By the way, I SO understand your hatred of the phone. Grrr…
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Celine Reply:
March 5th, 2009 at 6:04 am
looks like there’s a lot of us. we need a club. what to call it, though?
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Tami (Vegan Appetite) said,
March 4, 2009 at 7:49 am
Another phone hater chiming in.
That roll is breathtaking!
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Bianca- Vegan Crunk said,
March 4, 2009 at 8:22 am
Yea! Finally a recipe to use the bag of vegan butterscotch chips I picked up at Food Lion! I printed out your recipe for the cookies (though I noticed the recipe calls for chocolate chips even though it says butterscotch…just thought you might wanna know). I’ll let you know how it goes…
And I just opened my jar of Zukay horseradish relish yesterday, so I might make the rolls too.
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Celine Reply:
March 4th, 2009 at 8:48 am
that’s not an error…the cookies don’t call for butterscotch chips: it’s the mixture of sugar and margarine that gives them a butterscotch-like flavor.
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Kelly said,
March 4, 2009 at 8:39 am
Sounds delicious as always. I always think that it’s interesting when someone is writing a manuscript about recipes how difficult it is to feed one’s self. I cannot wait to see the book. Judging by your site it will be fantastic.
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Elyse said,
March 4, 2009 at 9:36 am
Oh my goodness. These look so delicious! Can’t wait to see the book!
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veggievixen said,
March 4, 2009 at 10:30 am
weird about non-vegan potatoes. i never would have guessed.
anyway i love your recipes! i need to try out the brownies (and the chickpea blondies you posted earlier!!)…i’ve wanted to send some vegan brownies to my brother at his school, but i was worried about how the ones made with silken tofu would travel.
i’m excited about the book! best of luck.
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Celine Reply:
March 5th, 2009 at 6:02 am
thanks. I think the brownies would travel well, so I hope your bro likes them if you do make them for him.
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eliane said,
March 4, 2009 at 10:33 am
oh, you’re a buffy fan (or your husband is, but that’d be a bit weird).
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Celine Reply:
March 5th, 2009 at 6:01 am
why would it be weird? we both happen to be. weird and fans.
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eliane Reply:
March 5th, 2009 at 8:25 am
it’s not weird if you both are, it’s just, people think it’s a very girly show around here. I don’t know, I didn’t see the whole thing, but the last two or three seasons had a lot of interesting “layers”… girly or not.
uf, I cannot explain myself properly in english.
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Celine Reply:
March 5th, 2009 at 6:42 pm
you do. I understood. I was teasing you. (I’ll tell Chaz he’s girly and poke fun at him for it.)
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DJ Karma (VegSpinz) said,
March 4, 2009 at 10:48 am
I can’t even find white chocolate chips where I live! I made my own with cocoa butter, but it’d be so much easier to just buy them! Soon maybe…! Relish bread sounds intriguing!
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Shelby said,
March 4, 2009 at 11:16 am
Mmm, this is fabulous!
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Shellyfish said,
March 4, 2009 at 12:54 pm
Why are people so down on the Ener-g? J’ai fait le plein (deux boites) lors de ma dernière visite aux US. Je le trouve grave bien, et franchement, ça a des pouvoirs magiques! Tout comme toi ma super-copine! Ca tombe mal en tant que testeuse cette grève de baking…désolée…je me vengerai après, promis!
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Celine Reply:
March 5th, 2009 at 6:01 am
je pige pas non plus. mais bon, ca en fait plus pour nous.
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Ani said,
March 4, 2009 at 5:21 pm
I just stumbled across your blog and you’ve already infiltrated my soul. You’ve gained a new loyal admirer!
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pandawithcookie said,
March 4, 2009 at 8:25 pm
I made your PB cookies tonight. I love them.
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Celine Reply:
March 5th, 2009 at 6:00 am
nifty. which ones? the ones from the testing blog?
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Jodye said,
March 4, 2009 at 9:00 pm
These rolls look crusty and delicious, just the way I like them! And the chickpea blondies?! I’m just dying to get home and make them!
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Sal said,
March 5, 2009 at 5:44 am
potato bread. i want potato bread right now!
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Celine Reply:
March 7th, 2009 at 2:26 am
potato bread wants…you?
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Vanessa said,
March 6, 2009 at 5:51 am
I can’t get over how cute your pictures are! It makes me want to eat the screen! Bah! Great post as always!
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DeelishDish said,
March 6, 2009 at 7:14 am
Can I just say how jealous I am of you? You’ve got it all, girl. You should high five everyone you see today because you are just awesome. Just felt like telling you.
PS Yummy rolls.
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Celine Reply:
March 7th, 2009 at 2:25 am
you are? I do? I am? high five!
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Hannah said,
March 6, 2009 at 11:05 am
Hey you! It has been a while, huh?
Great rolls, by the way. I may need to make them to use up my relish too, since I don’t really know how to serve/eat it otherwise.
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Jay said,
March 7, 2009 at 7:55 am
Wow these rolls look so good!
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Sara said,
March 8, 2009 at 8:13 am
These rolls sound fabulous! I love horseradish and am always looking for new recipes to use it.
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Culinary Cory said,
March 9, 2009 at 5:53 am
I love the title of this post. I thought it was very cute. Best of luck in making your deadline.
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Theresa said,
March 10, 2009 at 10:04 am
I have to admit that I am a bit overwhelmed by your flickr, hence always mailing you for specific suggestions. When I go there looking for a recipe to make, it’s just too much awesome food! Haha. I really look forward to owning a physical version of your recipes to flip through.
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Philippa O said,
March 12, 2009 at 3:41 am
i really cannot wait for this thing!
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A Day in the Life « Summer of the CSAs said,
June 25, 2009 at 7:12 pm
[...] items since our kitchen is the size of a postage stamp. So mine came out looking like…bialys? rolls? scones? I don’t even know. The important thing is that they are DELICIOUS! I highly [...]