Viral meme of the day.

Mother's Day.

Happy Mother's Day!

Mum and the twins! 

Two Moons.

Blue Moon and the Super Flower Moon.

Pesky and persistent.

So...this is the hole I discovered today which I am assuming was dug by the fox to get under the wire and into Fort Yudhisthira.Luckily, we have not lost any of the flock so I am not sure if 'it' was able to get in last night. The hole is now filled in with rocks so it's plan is foiled...for now.

Behold! My soft 'no knead' dinner rolls!

Ingredients

BUNS:

• 1 tbsp dry yeast 
• 55 g / 1/4 cup caster sugar (superfine sugar), or sub with normal white sugar
• 1/2 cup / 125 ml warm water 
• 600 g / 20 oz bread flour 4 Cups+ extra for dusting (can use all purpose / plain flour) 
• 1 1/2 tsp salt
• 1 cup / 250 ml milk, lukewarm, whole or low fat,
• 50 g / 3.5 tbsp unsalted butter, melted and cooled
• 2 eggs, at room temperature, beaten with fork

BRUSHING:

• 1 tbsp butter, melted

Instructions

• Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths.
• Place flour, remaining sugar and salt in a bowl. Mix to combine.
• Make a well in the centre. Add milk, butter, eggs and pour in the yeast liquid, including all froth.
• Mix until combined with wooden spoon - it will be like a thick muffin batter. Non pourable, but thick and sticky.

RISE #1:

• Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place (25C/77F+) to rise for around 1 1/2 - 2 hours or until almost tripled in volume.  Dough surface should be bubbly.

• Line a 31.5 x 23.5 cm / 9 x 13" tray with baking paper with overhang.
• Remove tea towel and punch dough to deflate, then mix briefly in the bowl to get rid of the bubbles in the dough.
• Dust work surface with flour, scrape dough on work surface. Dust top of dough then shape into a log. Cut log into 4 pieces, then cut each piece into 3 pieces (12 in total).
• Take one piece and press down with palm, then use your fingers to gather into a ball, flip (so smooth side is up) then roll the dough briefly to form a ball. This stretches the dough on one side and that's how I get a nice smooth surface on my roll. (For this step, use as much flour as needed to handle dough and avoid piercing inside into the wet dough)
• Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.

RISE # 2:

• Spray surface of rolls (or cling wrap) with oil (any), then place cling wrap over the tray.
• Return tray to warm place and leave for 30 - 45 min, until the dough has risen by about 75% (less than double in size).
• Partway through Rise #2, preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).
• Bake for 15 - 18 minutes, or until the surface is a golden brown and the roll in the centre sounds hollow when tapped. The surface colour is the best test for this recipe.
• Remove rolls from oven. Brush with melted butter.
• Use overhang to lift rolls onto a cooling rack. Allow to cool to warm before serving.

Recipe from RecipeTinEats.Com