Ironically this blog is mostly about baked goods containing flour and the title of this post is from the Jewish Passover a component of celebrating Passover is getting rid of all the leaven (yeast) in the house. The Jews wait expectantly and save a seat for Elijah in the event that he appears (Mal 4:5 prophesies he will return). They do not want to be surprised!
As a youth director's wife, we've had many surprise guests and this used to stress me out but now I thrive off it. Many were the times I was amazed by how God provided enough to feed everyone. Now, cooking and baking are a huge part of my ministry to the teens and other church members as I try to be a blessing through food!
Fig and I like to say that a place at our table will always be open "for Elijah." I don't often make big meals as we're pretty simple people but the few times that I have and thought, "Why am I making a 6lb roast for 2 adults and a kid?" we've received guests and had just enough to feed everyone.
So tonight I'm making a 6 lb pork roast smothered in onions, carrots and potatoes. Homemade dinner rolls are accompanying it. . . who is "Elijah" going to be tonight? Only God knows, may we be a blessing regardless.
Soft Dinner Rolls
2 1/2 teaspoons regular instant yeast or active dry yeast*
3 tablespoons sugar
1 1/4 teaspoons salt
3 cups King Arthur Unbleached All-Purpose Flour
1/4 cup potato flour OR dried potato flakes
1/4 cup + 1 tablespoon lukewarm water (potato water, if you have any saved)
3/4 cup lukewarm milk
3 tablespoons butter, softened or melted
*The recipe directions are written for instant yeast; to use active dry yeast, dissolve it in the water first. Also, be aware that your rising times will be longer.
To make dough by hand or mixer: In a large bowl, whisk together the yeast, sugar, salt, flour and potato flour or potato flakes. Add the water, milk and butter, and mix until cohesive. Knead the dough on a lightly oiled surface till it's smooth and supple. Add flour if you must, but the dough will continue to absorb liquid as you knead, so try to knead for 5 minutes or so before adding any additional flour. Remember, the more flour in the dough, the heavier and dryer the rolls will be.
Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set the dough aside to rise till doubled in bulk, 1 to 2 hours, depending on the warmth of your kitchen.
To make dough in a bread machine: Place all of the ingredients into the pan of your bread machine, program the machine for Manual or Dough, and press Start. Assess the dough about 10 minutes before the end of the second kneading cycle; add additional water or flour as necessary to produce a smooth, supple, somewhat soft dough.
To complete the rolls: Divide the dough into 16 pieces. Shape each piece into a smooth ball. Lightly grease two 9-inch round cake pans, or a 9 x 13-inch pan. Space the rolls in the pan(s), cover them with lightly greased plastic wrap, and allow them to rise for about 1 hour, till they're very puffy and are touching one another.
Bake the rolls in a preheated 350°F oven for 20 to 22 minutes, or until they're golden brown. Remove them from the oven, set them on a wire rack to cool, and brush them with melted butter or margarine, if desired. This will give the rolls a soft crust. Serve the rolls warm, or store them in an airtight container. Yield: 16 rolls.
