Full of Starch

Following the previous post, I've mentioned the superb crusty dinner rolls that we've had on the AJL 26 night. Warm from the oven, the crispy crust and and chewy inside made perfect for soaking up broth or soup *goes so well with potato soup!*. I even dip the rolls alone in tomato sauce! Wickedly good!! ^__^

The dough doesn't need to be knead. Can't believe that right? Me too. I was a bit skeptical with this no-knead bread thing. But the oh-so-good picture from this foodie blog encouraged me. Since the only step was mixing all the ingredients then leave it to rise, why not give it a try? This bread is FOOL-PROOF! You won't be disappointed. ;)

Crusty Italian Herbs Dinner Rolls

Inspired by FoodiewithFamily

100 g butter (melted)

2 tsp dried Italian herbs

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp black pepper

1. Melt the butter, then pour in a heat-proof bowl. Add in all of the ingredients and mix well
2. Preheat oven to 230 C (450 F)
3. Take out the dough from the fridge and sprinkle the top generously with flour (don't have to take out the dough from the bowl, no need punching it down too)
4. Rub a little of melted butter on both palms, pinch a small size of dough by pulling it from the center and cut it off with a sharp knife
5. Shape it into a ball (it might be sticky), then roll the balled up dough in the butter mixture. Use a fork or spoon to transfer the butter coated dough into baking pan
6. Give about 1 - 1 1/2  inches space between the dough so it can expand
7. Bake in preheated oven for 25 minutes until the tops are golden

The Bread Dough 

From Artisan Bread in 5 Minutes a Day

2 cups warm water

1 Tbsp instant yeast

1 Tbsp salt

4 1/3 cups all purpose flour

1. Mix water + yeast + salt in a large bowl. Add flour and stir until mixture completely uniform and moist without any flour streak
2. Cover with a lid that fits well without being air-tight. Let rise in room temperature for 2 hour or until the dough collapse back on itself. the dough is ready by then. It can be use immediately or store in the fridge for later use. It can be refrigerate up to 2 weeks

Warm-Your-Soul Potato Soup

1 beef burger patty (thaw in the fridge if frozen)

1 medium yellow onion (diced)

2 cloves garlic (minced)

3 large potatoes (halved and boiled. Mash half of the boiled potatoes and slice the rest thinly. Reserve the starch water for use later. Yukon potato is the best for it sweetness. Or just any other potatoes you have in hand)

2 Tbsp butter

2 Tbsp all purpose flour

2 cups milk

1 cup reserved potato starch water

1 tsp salt

1 tsp dried thyme 

1 tsp crushed black pepper

Chopped parsley for garnish

1. Dice the bugger patty. Melt butter in a sauce pan over medium-high heat and brown the diced burger. Remove from pan and add in the onion and garlic. Let cook until translucent and fragrant, add in flour to make a roux then add milk. At the same time stirring to mix everything
2. Add in the reserved starch water along with all the seasonings. Lower the heat, add in the mashed potatoes. Let cook until bubbled, stirring occasionally
3. Then, add in the sliced potatoes and the cooked burger. Taste and adjust the seasoning if required. Cook for 1 or 2 minutes more to thicken up the soup. Turn off the heat and remove pot from heat
4. Ladle the soup into individual serving bowls and serve with warm homemade rolls

Bon Appétit!  ^_^