This Holiday season is the first in which my family will be attempting to make everything from scratch, using whole ingredients. Thanksgiving was a trial of sorts, taking many recipes we had always used, and tweaking them to be more nourishing. That, and finding completely new alternatives for store-bought items of the past.
One of these beloved staples that would not be making an appearance on our table this year were Brown and Serve rolls. You know the kind…they come in a pack of twelve, and have two slats down the top, allowing you to pull them apart once they are baked. But news travels fast in a small family, and when the low murmur grew to a roar, I realized that the Holidays wouldn’t be complete without something to sop up the gravy with. Coming up with a bread that would be healthy for us, while also not tasting like a brick, was a challenge for me…I had never baked bread! Queue the PattyCakes.
My brother actually came up with this name. We had spent the entire day cooking new recipes, and we each took turns naming the items that were set on the table. Varieties of chocolate pie, pumpkin cheesecake, and squash casserole each received a new label to be put in the recipe book – if they were deemed worthy of a repeat appearance for Christmas, that is. After a few errors, dough that wouldn’t rise, and improvised ingredients, PattyCakes were born and made their way to a prime spot in the White family cookbook.
- 1 Package Namaste Gluten Free Bread Mix (includes yeast packet)
- 1/2 – 3/4 Cup Almond Meal
- 1 Cup Buttermilk
- 1 Tbsp. Honey
- 2 Eggs
- 2 Tbsp Olive Oil
- 1 Tbsp Butter
- 1/4 Cup Warm Water
In large bowl, combine bread flour mix and buttermilk. Cover with plastic wrap and allow to soak overnight in a warm place, up to 24 hours.
Preheat oven to 350 degrees. When time to prepare, heat water and honey until honey is liquid. Pour packet of yeast and allow to sit 5-10 minutes. Whisk in eggs. Allow dough to thicken, adding almond meal by handful until batter become more dough-like, pulling away from bowl when mixed. Combine mixture with soaked flour, using a blender or food processor by dropping spoonfuls until combined. Mix in Olive oil and butter, mixing until much thicker and more like dough. Cover dough mixture and allow to sit 30 minutes to an hour.
Drop dough into buttered muffin tins, dropping in 3-4 spoonfuls separately into each tin, in order to form pull apart biscuits once cooked. Bake for 20-25 minutes, or until browned on top.This made 12 very large rolls. They managed to impress even the pickiest at the table!