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 Lenny's Favorite TODAY!
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Dixie's Pantry |
 
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 Dixie, mother of Good Food Source mastermind Lenny, inspired us to create a resource for great mail order foods. Though she is the chicken fried steak maven, this busy nurse practitioner from rural Oklahoma has driven long distances to find more exotic ingredients for her culinary exploits. Now, thanks to the Internet, Dixie has discovered a world of fine food products just a few clicks away; Good Food Source finds the best sites from achiote to za'atar.
King Arthur Flour
 King Arthur Flour has been making bakers happy with its superior quality and consistency since George Washington was in office. We first encountered King Arthur’s legendary flour in the early 1990’s while at cooking school in Vermont. When we visited their store and education center in Norwich, we were captivated by the enthusiasm of their staff, their commitment to customer service and their genuine devotion to all things baked and beautiful. Now available in all 50 states, King Arthur Flour also has a website with an exhaustive selection of baking ingredients, equipment and information.
King Arthur’s Unbleached All-Purpose flour is our first choice for most every baking project. Its high protein content (11.7%) produces bread with great structure, and it has a delicious wheaty flavor from the minimally-adulterated hard red winter wheat that is milled to make it. The yang to King Arthur’s yin, Queen Guinevere Cake Flour produces delicate cakes with a fine, silky texture
Since you can find King Arthur’s all-purpose flour in lots of grocery stores these days, we really love the website for those harder-to-find items that make baking fun. For super stretchable pizza dough that bakes to the perfect crispness, use King Arthur’s Italian-Style flour, a home-grown version of the perfect-for-pizza Italian “00” flour. Check out their amazing selection of extracts, candied and dried fruit and professional baking supplies like sheet gelatin and sanding sugar for your holiday treatmaking projects. Or find the perfect gadget or cake plate for the baker on your Christmas list.
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We’re eternally thankful for our excellent artisan bakeries and their crusty, substantial loaves, but it just wouldn’t be Thanksgiving without these soft, yeasty, spectacularly delicious rolls. Make extra so you can have lots of mini turkey sandwiches!
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Instant yeast is finer-granule yeast that does not have to be dissolved in liquid before adding to the dough mixture. We like instant yeast because it allows you to dump everything in the mixing bowl and go! Instant yeast can be found in the supermarket under the name “Rapid Rise” or “Bread Machine” yeast, or you can order a one-pound bag of it from King Arthur Flour for about $6.00—well worth it if you make bread regularly. Store the yeast in an airtight container in the freezer for optimum shelf life.
4 ¼ cups King Arthur all-purpose flour
1/3 cup sugar
¼ cup nonfat dry milk powder
2 ¼ teaspoons kosher salt
1/3 cup vegetable shortening
2 teaspoons instant yeast
1 ½ cups water, 100 degrees
Place all the ingredients except the water in the bowl of a stand mixer and attach the bowl and dough hook to the mixer. Add all but about 3 tablespoons of the water and mix on low speed until the dough comes together, about 30 seconds. Check the dough’s consistency: it should be very soft and tacky but not sticky enough to come off on your hands in big clumps. If it doesn’t feel tacky, add the remaining water. If it is too sticky, add a small amount of flour. Mix again on low speed until the consistency is correct. Increase the mixer speed to medium and mix the dough for 12 minutes. When finished mixing the dough should look and very smooth feel soft but elastic. Cover the bowl tightly with a piece of plastic wrap and allow the dough to ferment until doubled, about 1 ½ hours.
Turn the dough out onto an unfloured counter and divide it into four equal-sized pieces with a bench scraper. Divide each piece into four equal-sized pieces for a total of 16 rolls. Shape each piece into a rough ball by pulling the dough into a very small knob at the bottom; place the dough on the counter and tighten the dough around the knob while slowly rolling it into a ball. Set the rolls on a parchment-lined baking sheet about ½” apart. Spray the rolls with cooking spray and cover them lightly with a piece of plastic wrap. Allow the rolls to proof until doubled in size, about one hour.
Preheat the oven to 400 degrees. Bake the rolls until they are golden brown on top and lighter on the sides, about 15 minutes.
Makes 16 2-ounce rolls
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