Skip to main content

Rye and Prejudice {Page to Plate Thanksgiving}

I suppose these could have been 'The Catcher in the Rye' rolls, but I liked 'Rye and Prejudice'. Jane Austen's Pride and Prejudice is another book I haven't read in awhile, but - honestly - it was never one of my favorites. I much prefer her Mansfield Park. But this post isn't a commentary on Austen's works, it's a recipe for some soft, tasty rolls that are a fabulous addition to your holiday table. And they're easy to boot!


  • 2 T dry, active yeast
  • 1/2 C warm water
  • 2 C plain Greek yogurt
  • 4 eggs
  • 1/4 C unsulphered molasses
  • 2 T olive oil
  • 1/2 t baking soda
  • 2 C white whole wheat flour
  • 2 C flour
  • 2 C dark rye flour
  • sage leaves, to garnish
  • fleur de sel, to garnish
  • za'atar, to garnish
  • butter for rubbing

Dissolve yeast in warm water. Let bloom for 10 minutes. In a large mixing bowl, beat together the egg and yogurt until smooth. Add olive oil, molasses and yeast mixture. Add baking soda and flour mixture slowly, beating vigorously after each addition till a stiff dough is formed.

Cover dough with a cloth and let rise in a warm place for an hour or until dough is almost doubled in size. Punch down, knead for a minute, and roll into mini boules. Place on a parchment-lined baking sheet and sprinkle, alternately, with fleur de sel and za'atar. Press fresh sage leaves into the top of a few rolls.

Let rise for a second time for another 45 minutes. Preheat oven to 350 degrees F. Bake rolls for 60 minutes. When you pull the rolls out of the oven, rub the tops of the rolls with butter. Serve warm.


  1. Did you know that you can shorten your urls with AdFly and get money for every visit to your short urls.


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas