Everybody loves freshly baked bread rolls for breakfast. These are easy to make, just mix the ingredients together in the night, shape into balls and bake in the morning.
Here in Finland buckwheat is mostly used as a gluten-free alternative to wheat, rye and barley, but I’d like to see this tasty grain used more among non-coeliacs too. I like to make these bread rolls with combination of buckwheat and wheat, but I’ve added a gluten-fee option to the recipe too.
Breakfast Bread Rolls
3 dl cold water
12 g yeast (1/4 package)
pinch of salt
1 dl buckwheat flour
1,5 dl buckwheat flakes
3,5 dl wheat flour
In the night before: dissolve the yeast and salt into water. Stir in buckwheat flour and flakes. Add enough wheat flour to make soft dough. Make 9 balls and put them on a baking sheet. Cover with a towel and transfer to the fridge.
In the morning: Put the baking sheet into the cold oven and turn it to 225 Celsius degrees. Bake until golden brown, 20-30 minutes. The baking time can be shorter or longer, depends on how quickly your oven heats.
Gluten free option: Use gluten free flour mix instead of wheat flour. Make sure the mix is vegan, some gluten free flour mixes include milk powder. The bread rolls won’t rise as nicely as with wheat flour, so consider patting them flat in the first place.
Shut up and Eat! by Tony Lip and Steven Priggé is a cookbook, but unlike most cookbooks, it’s not just a collection of recipes. The book does include a lot of recipes, but in my opinion the stories are the best part of the book. Many famous Italian-American actors share their memories about food, movies and life and after the story they also share their best recipes. Some recipes are old family recipes, some are from famous restaurants and some are just food they like to cook. You can read about Tony Lip’s days in the army, how he later worked in nightclub Copacabana in New York City, how he served dinner to young Sopranos fans who came to his door asking for autograph. And then you can cook same Pasta Fagiole he cooked for Mickey Rourke when they lived together in Los Angeles. And this was just the first of many actors in the book and about 20 first pages.
As you can expect, the recipes include a lot of animal products. Few are already vegan (just don’t sprinkle the optional parmesan cheese on top), some are easy to veganize and many recipes are impossible to veganize.
Who would I recommend this book to? The stories I would recommend to anyone, but I wouldn’t recommend the recipes for veg(etari)ans. I’m happy to own this book, but I read it as a collection of interesting tales, not as a great recipe collection.
I’m going to skip this challenge in February for two reasons. A) I’m starting to work overtime next week and I don’t want any extra work with cooking. B) I want to cook more from One Dish Vegan and Shut up and Eat!
I’ll return to the cookbook challenge in March or April.