An ode to baking

To be perfectly honest, the first week of my blogging absence was probably all for the best. Pre-Passover I have every intention of being as creative as Cara in my meal choices. But by the time the week rolls around and I've driven all over Southern California for seders, that creativity is always sapped right out of me.

Which means that week you would have been enthralled with the vast array of salads featured in Thathouse that week. Salads and slaws. It was veggie overload around here. Except for the one night I attempted to make reuben sandwiches with matzah. Although Thatboy proclaimed it the best thing he's ever eaten on Matzah, I wasn't impressed with the gooey mess that required eating with a fork because heating the sandwich caused the matzah to disintegrate.

I don't know what it is about Passover that brings out the absolute worst in my eating desires. 18 weeks of pregnancy and not a single craving, and yet 1 week of Passover makes me drool over the thought of cheez-its. Or doughnuts. Or cookies. Things that don't even begin to cross my mind the other 51 weeks of the year.

I've more than made up for it since Passover's ended. Both eating and baking all those delicious things I couldn't have. I've made 3 different kinds of cookies since Passover ended, and the aforementioned "angel food cake of death" (or at least death of my poor chin.) Most of these delicacies are sweet based, so it's only fair to give some equal play to a more savory baked good. Heck, who am I kidding - these rolls are still nice and sweet. All the best rolls are.

Swirly Rolls
4 Tbsp butter
2 Tbsp sugar
2 tsp salt
2 cups warm milk
1 package yeast
6 cups flour
softened butter

1. Mix the butter, sugar, salt, and milk in a large bowl and let cool till lukewarm
2. Stir the yeast into 1/4 cup warm water and let it stand for 5 minutes.
3. Add 3 cups of flour and the dissolved years to the first mixture and beat vigorously for 2 minutes. Cover and let rise in a warm place until double in bulk (remember the oven trick?)
4. Punch down and knead for a minute or two. Let rest 10 minutes.
5. Resume kneading until the bread is nice and smooth.
   
6. Roll out until it is 1/4 inch thick and spread with softened butter. Roll the dough like a jelly roll lengthwise. Slice into 3/4 inch slices and place on a greased cookie sheet.
7. Cover and let rise again until double in bulk.
8. Preheat oven to 425 and bake for 13-14 minutes.