Photos by Sarah Shatz
Once in a while on weeknights, a rebellious craving takes over -- it urges us to ignore the chores and errands, the laundry in the hamper and the cat hair on the couch. It leads us to the kitchen where we stand at the mixer with the beginnings of a cake batter at 10:00 pm, the next family birthday still months away. For once it's not about practicality -- it's about the soothing rhythm from the slow, choreographed turn of the paddle.
To recreate that satisfying feeling without delaying bedtime, there is one simple answer: the overnight rise. And what better creation to prepare for a morning bake than slightly-sweet yeast rolls? After a short jaunt in the mixer, these Heavenly Oatmeal-Molasses Rolls can be tucked away in the fridge, then portioned and baked the next morning. You may need to wake up a little early, but if you make this quick, nutritious (and delicious) One-Pot Kale and Quinoa Pilaf for dinner, you'll feel fortified for just about anything the next morning.
MENU: One-Pot Kale and Quinoa Pilaf and Heavenly Oatmeal Molasses Rolls
One-Pot Kale and Quinoa Pilaf by deensiebat
2 cups salted water
1 cup quinoa
1 bunch lacinato kale, washed and chopped into 1" lengths
1 meyer lemon, zested and juiced
2 scallions, minced
1 tablespoon toasted walnut oil
3 tablespoons toasted pine nuts
1/4 cup crumbled goat cheese
salt and pepper
- Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
- While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese.
- Check the quinoa and kale when the cooking time has completed -- the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.
Heavenly Oatmeal-Molasses Rolls by monkeymom
2 teaspoon active dry yeast
1 tablespoon dark brown sugar
1/4 cup lukewarm water
3/4 cup milk
3/4 cup rolled oats
1/2 cup butter cut into cubes
2 tablespoon molasses
2 teaspoon salt
2 ½-3 cups flour (unbleached all-purpose or bread flour)
2-3 tablespoons of melted butter for brushing tops of rolls
- Dissolve yeast in 1/4 cup lukewarm water with a pinch of sugar. Let stand until bubbly. If it doesn’t get bubbly, throw it out and get some new yeast.
- Scald milk then add it to the butter in your mixing bowl. When butter has melted, add brown sugar, rolled oats, molasses, and salt. Blend thoroughly and cool to lukewarm.
- Add egg and mix well. Add the yeast and mix to incorporate it. Then mix in 2 ½ cups of the flour. Add what you need to of the remaining ½ cup of flour until the dough loses its sheen. Let rest for 10 minutes.
- Scrape the dough out of the mixing bowl and put it in a greased bowl. Turn to coat and cover with plastic wrap and refrigerate for a minimum of two hours. It can sit overnight as well. It doesn't rise a lot.
- Turn out the chilled dough on a floured work surface and knead or fold and turn the dough slightly. Cut dough into 12 balls. Press each ball into a flat rectangle with your fingers, then roll up and tuck ends under. Place seam-side down in a well-buttered 9 inch round pan. Brush all over with ½ of melted butter and sprinkle with a little of the rolled oats. Let rise until doubled in size in a warm place, about two hours.
- Preheat oven to 350° F. Bake for 35-40 minutes or until rolls are nicely browned and sound hollow when you tap their tops. The internal temperature should be 190 degrees. Remove from the pans and brush generously with remaining melted butter. Let cool on a rack for 5-10 minutes.
- Serve warm…with salted butter!