Oma Rolls

Well, after many promises, here it finally is--the many ways to make Oma rolls! I will start with the original recipe, discuss use of a bread machine and then outline the recipe for a low carb version.

Old Fashioned Dinner Rolls

1/3 cup sugar
1 1/2 tsp salt
2 tbsp yeast
4 1/2 to 5 1/2 cup flour
1 cup milk
1/4 cup butter
2 eggs

1 egg yolk and 1 tbsp water to make egg glaze

Combine sugar, salt, yeast and 1 1/2 cups flour. Warm butter and milk to 120-130 degrees, then add to flour/sugar mixture. Beat 2 minutes. Add eggs and 1/2 cup flour. Beat 2 minutes, then add the rest of the flour to make a soft dough. Turn out to floured board and knead (if you have a KitchenAid mixer with a dough hook, you can use that instead). Let rise for about 1 hour until doubled, then punch down and form rolls. Let rise again. Preheat oven to 400 degrees. Paint rolls with egg glaze, then bake 7-10 minutes.

You form your rolls by rolling out a pinch of dough into a rope, then tying it into a knot.


I personally like these rolls best when they're slightly underdone--just beyond the doughy point. When you make them in a bread machine, check the directions to the machine. All of them have a different order to how you add ingredients. Here's the way it goes in my bread machine:

2 tbsp yeast
4 1/2 cups flour
1 1/2 tsp salt
1/3 cup sugar
1/4 cup butter
1 cup milk
2 eggs

You add all the ingredients and put the machine on making dough only. When it's done, you take the dough out, form the rolls, let them rise, glaze them and bake according to the regular recipe.

Here's the Low carb version.

Low Carb Oma Rolls

2 tbsp yeast
1 cup oat flour
1/3 cup sugar
1 1/2 cup whole wheat flour
2 cups carbalose flour (see previous posts)
1 1/2 tsp salt
1/4 cup butter
1 cup Atkin's milk
2 eggs

1 egg yolk and 1 tbsp water for glaze.

Add the ingredients in the order listed to the bread machine. Set to making dough. When done, form the rolls, let rise again, glaze, then bake 7-10 minutes at 400 degrees.

Ta-da!

New Recipe for Broccoli/Cheese Custards

I'm really not too sure what to call these things. They're similar to the ricotta puddings I've been making, and the tofu puddings as well, but I'm not sure whether they're more puddings, custards, soufflés or casseroles. I guess I would just go with custard. I just finalized this new one today, and boy is it yum! Even Doug liked it.

Broccoli and Cheese Custard

12 ounces fresh broccoli
1 small onion, chopped
1-2 cloves garlic, minced or crushed
1 Tbsp Take Control (or butter or olive oil)
16 oz Farmer cheese (could use cottage cheese in a pinch)
1/2 cup shredded cheese (cheddar, jack, gorgonzola or Swiss)
6 extra large eggs
1/2 tsp mace
1/2 tsp freshly ground black pepper
Parmesan to taste
PAM to spray backing bowls

Preheat oven to 350 degrees for bake and 325 degrees for convection bake
2 cup Pyrex-type glass bowls, or 1/2 cup ramekins or custard bowls, sprayed with PAM

Steam broccoli for 4 minutes, until crisp/tender. Set aside to cool. Saute onion and garlic at low temperature in the Take Control until translucent and lightly browned. Meanwhile, mix farmer cheese, eggs, shredded cheese, mace, and pepper in a blender until thoroughly mixed. Add in sauteed onions and blend until smooth. In a food processor, process the broccoli into paste. Pour the cheese mixture and the broccoli into a mixing bowl and mix on slow speed until thoroughly blended. Pour mixture into prepared baking bowls and place in oven. After 12 minutes of baking, sprinkle tops with Parmesan cheese and return to baking. When done, let sit for 5 minutes at least before eating.

Cooking time:

Ramekins: 15 minutes convection baking, 15-17 minutes baking
2 cup bowls: 21 minutes convection baking, 22-25 minutes baking

If you're making these ahead of time, bake a few minutes less. Store in the refrigerator. When you reheat, do it for 2 1/2 minutes in a microwave for the 2 cup size, and about 40-50 seconds for the small size.

I made one small and 3 larger ones today. I find the large size is perfect for lunch, maybe with a small salad. The pyrex-type bowls come with plastic covers, so they store well and travel well, too. Reheating is a snap! The only problem I see with this is that you make a pretty big mess, but since you can make several meals at once on weekends when you have time, it's not really as much of a bother as it seems.

Low Carb Eggnog

I was shocked, SHOCKED! to discover that I hadn't posted here for over a half year, so I decided it was time to correct that. I'm planning to post "Oma Rolls" here, along with a lower carb version, but I have those recipes at home and can't post them just yet.

I have recently been trying to find some lower carb foods for breakfast, which is a constant battle for anyone on low carb diets. I have put together a nice homemade eggnog that works well for me and will share the recipe here.

LOW CARB EGGNOG

8 oz Calorie countdown milk (from Hood)
4 oz Land o'Lakes liquid eggs with whole eggs
3 packets Splenda
Flavoring (such as Vanilla, Brandy extract, Rum extract, banana extract, etc) & nutmeg to taste

Blend together. Drink.

I like to mix this using my handheld blender, because it's quick and easy, and doesn't leave too much clean-up. I use the liquid eggs because they're pasteurized, but you can use regular eggs if you want. I use this particular version of liquid eggs, because all the others are just egg whites and I don't think the taste is quite the same. If you're intolerant of milk, you could probably use soy or almond milk for this recipe.

I really like the banana version because it satisfies my craving for bananas without adding extra carbs.

I will also post something after this weekend for a kind of broccoli souffle/pudding sort of thing. I've already made this once and it's great, but I didn't quantify the ingredients. I'll try to do that over the weekend so it'll be ready for primetime.