Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
While these rolls are closer to a biscuit, they come together quickly with very few ingredients—and in the spirit of a speedy brunch with what's on hand I thought they would be perfect paired with a few colorful compound butters. Compound butters are delicious spread on some bread, but can be used in any place where butter is called for, and are especially good in the summer during fresh corn season.
About the author: Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups cream
- 4 tablespoons butter, melted
- 4 tablespoons room temperature butter
- One or more of the following:
- chipotle in adobo
- fresh basil
- smoked paprika
- lemon juice
Preheat oven to 425°. Whisk together flour, baking powder and salt. Pour in cream and mix until a dough forms, adding more flour if necessary. Roll into a log and divide into 8 pieces. Form into a ball and dip each one in butter then place on baking sheet. Bake until golden brown, about 25 minutes.
To make compound butter, simply pick desired ingredients (butters pictured above are chipotle-lime and honey-basil), and using a spatula, mash into room temperature butter. Form and roll and wrap in plastic and let set in the fridge until hardened, and slice into rounds to serve.