I get most of my cookbooks first through the library, then if I really like them I buy them online. This is how I got my cookbooks How To Be a Domestic Goddess by Nigella Lawson and Roasting by Kathy Gunst.
These were both great cookbooks and my favorite cornbread recipe (that even the children love) is in the Roasting one.
I have just found a new book that I am going to buy online. It's called The Everything Bread Cookbook and lives up to its name. The recipes sound delicious, but that doesn't mean they work. I tried the Orange Scented Pumpkin Buns and they were a success. Very yummy, the kids each ate two at dinner and wanted more. This is a great way to sneak in veggies if you have a child who will not eat them willingly. I didn't add the orange zest, mainly because I don't like it personally. And I used leftover butternut squash instead of pumpkin, but that won't change the flavor much. One of the things I enjoyed about these was the nutmeg. I adore nutmeg! Please try grating it fresh because the difference in flavor is huge when you compare it to the pre-ground stuff. Much better. In fact I never liked nutmeg as a flavor until I tried grating my own.
I'm going to try her basic white bread, Hawaiian Bread, the caramelized onion and asiago cheese bread, and many more next. There is a big section on whole grain breads that I want to start trying too. But on to the rolls.
I served these rolls with the best roast pork I have ever made. I coated a cheap pork butt roast in a mix of Herbs De Provance/garlic powder/mustard powder/fresh ground pepper/cloves/salt and roasted it for about 6 hours at a very low temp with 2 cups of water a whole apple sliced, bay leaves, and half an onion. It came out meltingly tender with a wonderful flavor. The rolls complimented it by being a little sweet.
The rolls were tender and moist with a nice crust that formed from the egg wash brushed on top before baking.
Here's the recipe
Orange Scented Pumpkin Buns
1/4 cup water
1/4 cup sugar
1 3/4 teaspoons active dry yeast (1 package)
1/2 cup butter
1 cup pumpkin (or butternut squash) puree
2 teaspoons plus 1 pinch kosher salt
1/2 teaspoon fresh grated nutmeg
grated zest of 2 oranges
4-6 cups bread flour
1. In a large bowl combine water, 1 teaspoon sugar, and yeast. Stir to dissolve and let stand about 10 minutes.
2. Add remaining sugar, butter, pumpkin, 2 teaspoons salt, nutmeg, orange zest, and enough bread flour to great a firm dough. (I used the mixer until the dough was about like cookie dough and then mixed in the rest of the flour until it formed a firm dough by hand with a wooden spoon) Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8-10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 1 hour.
For the next step I just formed them into standard rolls and plopped them into buttered muffin pans. They turned out fine!
3. Line a baking sheet with parchment. Turn risen dough onto a floured surface. Shape into a rope, about 3" thick. Slice 2" pieces off the rope, then roll each into a tight ball. Place balls on Prepared pan., seam-side down. Dust lightly with flour, cover loosely with plastic wrap, and proof for 30 minutes. Preheat oven to 375
4. Mix egg with a pinch of salt and brush lightly across proofed rolls, bake until golden brown, about 20-25 minutes. Cool completely.
We ate these still warm from the oven smeared with butter!