Well Thanksgiving is in the rearview mirror and the first weekend of Holiday fun is here. In other words Yuletide time is here. This year has been exciting and chaotic without question. we had our first cookbook hit store shelves, and we finally heard on our secret project. My adoption is finally happening and my mom will finally be a grandmother. The process has taken what basically feels like forever but the time has come to reap the rewards off all the hoop jumping and waiting.
With out question or doubt I love the holiday sparkle in December. Christmas music, parties, you name it I love it. For example our house is already decorated and ready. It will be so much fun to include our new munchkin to be in the festivities.What to cook in December is
always a popular question we get through the website. This recipe is brand new and one we tested out over Thanksgiving. (which is generally not a good idea) Introducing a new twist on the decadent monkey bread classic. Savory monkey bread. Absolutely perfect with a holiday meal or as a sandwich all by itself. Give it a test drive this holiday season for yourself.
Until next time I will probably be cooking, baking, and braving the Virginia cold to take photographs for the blog. Hopefully sneaking in to Washington D.C. to see some Christmas lights as well.
Savory Pull-Apart Rolls
3 1/2 cups flour
2 tsp. instant yeast
3 Tbsp. dry milk
2 Tbsp. coconut flour
1 Tbsp. sugar
1 1/4 tsp. salt
4 Tbsp. butter
2/3 cup warm water (115-120 degrees F.)
1/2 cup warm milk (115-120 degrees F.)
2 1/2 Tbsp. melted butter
1 1/3 cups shredded Gruyere cheese
1 1/3 cups coarsely chopped onions, caramelized
Place oven rack in lower third of oven. Turn oven on to 170 degrees. As soon as it reaches the temperature, turn oven off and begin making bread.
Place dry ingredients in mixer bowl. Whisk together to combine.
Place water, milk and butter in saucepan and heat until 115-120 degrees F. With dough hook in place, turn on mixer and gradually add the warm mixture, beating until all liquid is combined and dough forms.
Knead in mixer or by hand on floured surface for 10 minutes. Place dough in buttered bowl and cover. Put in oven and let rise for 60-90 minutes, until doubled in bulk.
While dough is rising, sauté chopped onions over medium heat in a small amount of butter or olive oil. Turn heat to medium low and continue cooking for about 15-20 minutes, until they turn caramel in color and become sweet. Remove from heat and allow to cool.
Once dough has doubled in bulk, remove from oven and punch down. Prepare loaf pan by lining with parchment on bottom and sides, then spray parchment with baking spray.
Pinch off pieces of the dough about the size of a walnut and roll in your palms until smooth. Place first layer of rolls in the bottom of the pan, then brush with melted butter. Sprinkle 1/3 each of shredded cheese and caramelized onions on top. Repeat this process twice more.
Cover pan with plastic wrap that has been sprayed with cooking spray and place back in warm oven. Let rise another 45 – 60 minutes. Near the end of the rising time, remove from oven and preheat the oven to 350 degrees.
Place bread in preheated oven and bake for 15 minutes. Tent with foil and bake another 25 minutes, or until the internal temperature of the bread reaches 190 degrees F. Remove from oven and turn out bread. Allow to cool before serving.