When I came home Thanksgiving Eve to find Quinn sick and in bed, he had started making these rolls earlier in the day for our big meal the next day. I assured him I could finish and left him to wallow. He had everything mixed, and the dough was rising. No big deal, I thought. I just have to knead it a bit, form the rolls, and let it rise a bit. Quinn said that the cookbook he was using was out and open to the page I needed. I walked back to the kitchen, found the book, read the instructions, and debated going back out to buy frozen rolls at the grocery store.
The recipe is in a not-so-little book called Baking and Pastry: Mastering the Art and Craft by Culinary Institute of America. This is the book I like to get out any time I’m feeling confident about my baking abilities. It’s always sure to knock you down a couple of notches. The problem, I think, is that this book assumes you know how to do everything. It’s not exactly brimming with explanations and descriptions. Of course, I am not much of a bread baker to begin with. I usually leave that to Quinn, but desperate times and all that.
Very long story made mostly short, I survived the process. I must say that these rolls are exceptionally good. I really liked the saltiness that the prosciutto added. The Swiss cheese was tasty, too, but I will say that the original recipe called for provolone. Either way would be good. They were a nice compliment to our Thanksgiving dinner. These would also be great made smaller and served as appetizers.
I am determined not to be daunted by this cookbook. I do usually shy away from it, although Quinn likes to use it. Culinary Institute of America also has a book entititled Baking at Home. I think that might be a better selection for me, and I could work my way up to the other.
9 responses so far ↓
1 peabody // Dec 5, 2006 at 8:53 am
Baking at Home is a great book.
Most of the CIA books are like that, very vauge in insturctions.
2 Kristen // Dec 5, 2006 at 8:54 am
Those rolls look fantastic… I’m an avid baker and may have to give those a try for an upcoming dinner party. I think I’ll try them ahead of time first though as I am often kicked in the butt by recipe’s when I start to get too confident!
3 bill // Dec 5, 2006 at 7:09 pm
Do they have a ‘Baking for People Who Get Giddy That The Damn Bread Actually Rose, and Even Has a Decent Crust’? That, I could buy….
4 lindsay // Dec 6, 2006 at 2:09 pm
mmmm… those look really good and crusty. i’m not really a bread baker but lately i’ve been reading a lot about the no-knead bread. have you tried that one out yet?
5 Nan // Dec 6, 2006 at 6:58 pm
These rolls were great, Jennifer. I think they would make a great sandwich roll also (for turkey, ham etc). They were perfect with Thanksgiving Dinner!
6 jennifer // Dec 6, 2006 at 7:32 pm
Thanks for the info, Peabody!
Good luck, Kristen! I hope they work well for you.
Bill, if you find that one, let me know.
Lindsay, I haven’t tried that one out yet. I know lots of fellow foodbloggers have. I’m sure I’ll cave at some point and make it, too.
7 Helen // Dec 6, 2006 at 8:08 pm
Looks so good! I love the CIA books, always well written and full of info.
8 Lauren // Dec 7, 2006 at 8:04 am
This combinations sounds perfectly delicious. I’ve been eyeing that book for awhile.
9 Kat // Dec 7, 2006 at 12:33 pm
That looks so good! I love prosciutto. I’ll have to check out that book. Thanks for sharing!
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