Virginia Light Rolls (still life)
Originally I made this rolls to eat with potato soup, a soup that’s going to be made in my slow cooker, but alas, my plan changed. The soup was never got cooked because I miscalculated the time I needed to prepare it. The bad aspect of cooking with a slow cooker for a person like me was that some ingredients have to be done before I leave for work, otherwise it’ll be too late to do anything after I come back from work. Morning is not always the best to do anything complicated, even if it’s only peeling and chopping potatoes! I could have done it the night before, but I don’t always have time or too tired to want to start anything for the next day. Enough said…
The rolls were still made because I was curious about how good they tasted. According to the recipe, these rolls are supposed to be fluffy (in texture) and sweet (in flavor) especially if eaten the day they’re made. They could be made in any kinds of shape, I chose to do two small ovals shape joined together lengthwise. Best to watch out for the timer because my rolls got a little blacken at their bottoms. The rolls indeed had the texture and flavor to my liking, anyhow I didn’t like them the day after. Best eaten the day they’re made, really.
So the rolls were done…time to take pictures. Pictures were done…time to thinker with it for a while. Looking at the pictures afterwards, I suddenly thought a close resemblance approach to chiaroscuro, a technique used by the Old World painters to convey a striking difference of light and dark contrast in their paintings. The pieces of bread looked rustic too in this picture, especially the first picture above. Some painters used them extensively in their paintings, for example, Caravaggio. I actually enjoy his paintings, the remnants of my learning of art history back in college. I do try to use only natural light in my pictures to achieve a look that closely portray real food in real life. I admit that I’m still learning, not all my picture is a hit; nevertheless maybe this picture-taking approach would be my signature I need to develop?
Virginia Light Rolls
Makes 16 dinner rolls
For 1 1/2- or 2- pound-loaf machines
1 cup plus 1 tablespoon milk
3 tablespoons honey
2 large eggs
6 tablespoons butter or margarine, cut into pieces
4 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons salt
2 teaspoons SAF yeast or 2 1/2 teaspoons bread machine yeast
4 tablespoons melted butter or margarine, for brushing
Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough cycle; press Start. The dough ball will be soft, but add no more than 2 to 3 extra tablespoons of flour, as needed, if you think it necessary.
Line a large baking sheet with parchment paper. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Turn the dough out onto a lightly floured surface. Divide the dough in half, then roll each half into a 2- to 3- inch cylinder. With a metal dough scraper or a chef’s knife, cut the cylinder into 8 equal portions. Repeat with the second cylinder, making a total of 16 equal portions. Shape each portion like a miniature loaf by patting it into an oval, then rolling up from a short side to make a small compact cylinder about 4 inches long. Place the rolls in two rows of 8 with their long side touching. Brush some melted butter on tops of the rolls. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, about 45 minutes.
Twenty minutes before baking, preheat the oven to 375°F.
Place the baking sheet in the center of the oven and bake for 25 to 28 minutes, until golden brown. Remove the rolls from the pan and cool on a rack. Serve warm or cool to room temperature and reheat.
Source: The Bread Lover’s Bread Machine Cookbook by Beth Hensperger
Liz, two tumbs up for you. I never try to make homemade rolls because I don’t know making rolls it sounds so difficult and take times for me.
Dwi, making bread is not so hard though. If you bread machine it’s even easier. True that making rolls or smaller size bread will take more time than just making one loaf of bread. when you have time, it’s enjoyable
Comment by dwiana — October 24, 2007 @ 4:58 pm
I love this photo! Beautiful lighting, my friend.
thanks for the compliment Jade! it put smiles to my face
Comment by Steamy Kitchen — October 25, 2007 @ 12:39 am
the texture of this bread looks fantastic, with the tiny hole created by the yeast and white insides and perfect brown crust. I would easily pay you money to buy these. They are that good. And maybe you can try your soup over the weekend
you could be my first customer! except you live in Ghana sighs
Comment by Kate — October 25, 2007 @ 4:53 am
Your pictures are always a hit! They are so pretty. I need to learn from all you experts out there.
aaah….I’m nothing compare to other people’s photos, yet I love my own pictures
Comment by tigerfish — October 28, 2007 @ 7:22 pm
I’m an avid fan of your photo’s
Thay are so professional looking 
thanks for being a fan, Anne!
Comment by Anne — November 3, 2007 @ 12:26 am
I LOVE this recipe too. After hours of pouring through “bread machine” cookbooks I found this recipe. I knew it would be a keeper when I saw it side by side with Chuck Williams (founder of Williams Sonoma) French bread. Your photograph of the rolls is excellent. Very 17th century Dutch in appeal.
thanks for visiting my site Stephanie. when a great book is at hand, we use the recipes a lot!
Comment by Stephanie B — December 28, 2007 @ 3:12 pm