Almost Morton Tea Room Rolls Recipes

CLASSIC DINNER ROLLS

Steps:

• Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
• Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
• Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.

ALMOST MORTON TEA ROOM ROLLS

Steps:

• Grease a glass bowl and baking pans and set aside.
• Sift flour three times, then measure.
• Set aside.
• Soften yeast in warm water, then set aside.
• Slightly beat the egg, then set aside.
• In a large bowl (not the greased one), combine sugar, shortening and salt.
• Stir in hot milk until sugar and salt are dissolved and shortening is almost melted.
• Let cool to lukewarm and add softened yeast, egg and 2 cups of flour.
• Beat well by hand, gradually adding remaining flour or enough to make a soft dough.
• Place dough on floured surface and knead 1 to 2 minutes.
• Place dough in greased glass bowl and cover.
• Let rise for about 1 1/2 hours, or until doubled in size.
• Punch down.
• Turn out onto lightly floured surface and roll out to desired thickness.
• Cut into circles with a biscuit cutter.
• Brush with melted butter, fold in half into pockets, and place with sides barely touching in pan.
• Brush tops of rolls with melted butter.
• Cover and let rise until doubled, about 30 minutes.
• Bake in a preheated, 400F oven for 12 minutes, or until rolls are golden brown.
• Remove from oven and brush tops again with butter.
• Makes about 48 rolls.
• Note: Tillamook butter is sold in organic groceries and natural health-food stores.

CLOTTED CREAM

Steps:

• Cook cream in top of double boiler over simmering water until reduced by about half.
• It should be the consistency of butter, with a golden"crust" on the top.
• Transfer, including crust, to bowl.
• Cover and let stand 2 hours, then refrigerate at least 12 hours.
• Stir crust into cream before serving.
• Keep unused portions refrigerated, tightly covered, for up to 4 days.

EASY HOMEMADE NOODLES

Steps:

• Make the dough:
• Combine the flour and salt in a large bowl. Using a pair of chopsticks, gradually stir in 1 cup (225 ml) of room-temperature water, a little at a time. It will look dry and rough-this is normal. Using your hands, bring the dough together, incorporating any dry bits of flour. When the dough comes together into a large ball, turn it out onto a smooth work surface (preferably not wood) and knead for 8-10 minutes, until the dough is smooth and malleable. Cover in plastic wrap and allow to rest at room temperature for 45 minutes. You can also leave it to rest overnight in the fridge-just make sure you bring it back to room temperature before the next step.
• Roll out the dough:
• After the first resting period, knead the dough for 2-3 minutes, then rest it again for 15-20 minutes-this relaxes the gluten and makes the dough easier to roll out. By now, the surface will look very smooth. Sprinkle your work surface with a little flour and divide the dough into four equal pieces. Working with one piece at a time (keep the others covered with a damp tea towel), roll it out into a roughly 9 x 12-inch (22.5 x 30 cm) rectangle (dust the rolling pin or surface with more flour if the dough sticks). If at any time the dough bounces back too much when you are rolling, simply leave it to relax for a few minutes. The more time you let it rest, the easier it will be to work with.
• Cut and pull the dough:
• Lightly dust the dough with flour and, using a sharp knife, cut it into ½-1inch-wide (1.25-2.5 cm) strips. Lift up each strip and gently pull, running your thumb and index finger along the noodle to elongate the strand. You don't have to pull too hard, just enough to slightly stretch the dough. Dust the strands with more flour to stop them sticking. Transfer the noodles to a floured sheet pan, cover with a tea towel, and repeat with the remaining dough.
• Cook the noodles
• Bring a large saucepan of well-salted water to the boil. Add the noodles in batches of two or three handfuls (depending on the size of your pan) and cook for 2-3 minutes, until the noodles float to the surface. Remove them from the water with tongs. Fresh noodles stick together easily so dress them immediately with a few drops of sesame or vegetable oil. If you plan on eating them later, submerge the noodles in an ice bath; when ready to serve, reheat them in boiling water for about 1 minute.
• Note: You can also freeze these noodles. Dust them with rice flour to separate the strands and place them on a parchment paper-lined sheet, then place the tray in the freezer. Once frozen, transfer the noodles to a freezer container or bag. To cook, plunge the frozen noodles straight into boiling water (do not thaw first) and cook until they float to the top.