A Delicious Birthday Dinner

S11 chose steak, Caesar salad and rolls for his birthday meal.  The sirloin steaks came from our own cattle.  It was too cold for me to want to grill steaks outdoors.  The steaks I've made indoors have not really been all that great so I went in search of a better steak recipe.  Thanks to Jessie Cross at The Hungry Mouse I found this recipe.  It's not so much a recipe.  It's more a technique.  It is easy, delicious and the only way I will make steak when the grill is not a good option.  Honestly, I may even do this when the grill is a good option.  Seriously, go check out The Hungry Mouse.  Even if you don't want to make steak there are a ton of recipes and other things over there and the pictures are gorgeous.

To go with the steak I tried a new roll recipe from my KitchenAid cookbook.  It was perfect!  I'm always struggling to get bread made in time for dinner.  For some reason, thinking of side dishes at 3pm just doesn't come easily.  This recipe is a wonderful solution to my inability to get my timing right.

KitchenAid Sixty-Minute Dinner Rolls

1/2 cup low-fat milk

1/4 cup sugar

3 tablespoons butter
 6 3/4 teaspoons dry active yeast (3 packages yeast)
1 1/2 cups warm water (105F – 115F)
5 – 6 cups all-purpose flour

In a small saucepan,over low heat stir milk, sugar, and butter together. Heat over low heat until butter melts. Cool until lukewarm.

Dissolve yeast in warm water in warmed mixer bowl. (I warm my mixer bowl by filling it with hot water before I need it.  Right before I'm ready to get started I empty the bowl, dry it, and attach it to the mixer base.)  Add lukewarm milk mixture and 4 1/2 cups flour to yeast mixture.  Using a dough hook, mix on low speed for about 1 minute. With the mixer still going, add remaining flour, 1/2 cup at a time, and mix about 2 minutes until dough starts to clean the sides of the bowl. Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.

Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel, and let it rise in a warm place, free from draft, for about 15 minutes.

Turn the dough onto a lightly floured surface, and divide into 24 equal pieces. Form each piece into a ball, and place on baking sheet.  Cover the rolls with the dish towel, and let the dough rise for about 15 minutes. (The recipe in the book suggests making fancier rolls by cutting the large rolls into four equal pieces and cooking them in a muffin pan or rolling them out and making curlicues.  To me, that adds to the time and effort required.  Complicated isn't necessarily tastier.)

Bake at 425ºF for 12 minutes, or until the rolls are golden brown. Remove from pans immediately, and cool on wire racks.