Afternoon Tea

Lately I’ve been trying to make my own roti paung, and I searched through the net for different ideas to experiment with.  I still haven’t found the right recipe so far, but during one of my experiments I accidentally created these buttery dinner rolls which, I daresay, tasted better than the Parker House Rolls I made previously.  They’re a lot simpler to make, too.  Even though I considered the experiment a failure in my quest for the perfect roti paung recipe, I still think this recipe was worth keeping.

The addition of cream in this recipe was purely by chance, actually.  I made Cream of Wild Mushroom Soup recently, and had some cream leftover and needed to do something with it.  In any case, I think this is the reason why the rolls turned out so moist.

The next time I make these rolls, I plan to activate the yeast first, the same way I did with the Parker House Rolls.  I’ll also try kneading by hand to see if it makes any difference.  Sometimes using the mixer really just doesn’t cut it.

Serve these rolls warm, on their own or with jam.

I was writing a draft of a different recipe I planned on making soon, and when looking for tips for making good cornbread, I stumbled upon this simple but yummy looking recipe on NotJustBaked.com.  I’ve tried several different cornbread recipes before and didn’t find one that I particularly liked, but this one was amazing.  Despite using whole wheat flour (which usually makes stuff taste and feel like you’re eating a cardboard box), the bread stayed moist and had amazing texture.  With just the right amount of sweetness, it can be paired with sweet honey and butter yet will not be out of place with savoury chilli.

Oh, all that honey in the bread will also make your kitchen smell delicious.  Definitely a keeper!