Monday, March 28, 2011

A Treat for Lent or St. Patty’s Day?

I’m not a fan of Daylight Savings Time arriving in March. For several years now, it has screwed up my internal clock. I mean, for years I’ve been conditioned to expect the change of clocks in April. When it happens in March, I get crazy. I start getting religious occasions and holidays all mixed up.

For example, these flaky, golden Cloverleaf Rolls were supposed to be Hot Cross Buns, a traditional Lenten recipe. To make it just a little more confusing, the yeast dough recipe listed in my cookbook is for Parker House Rolls.


Perhaps I should start from the beginning. I’ve recently discovered that the 75th Anniversary Edition of the Joy of Cooking is rather a good reference book for classic breads and yeast dough. The recipe for Hot Cross Buns caught my eye. Joy of Cooking has a narrative format. Instead of the ingredients at the top, they’re interspersed throughout the directions. The Hot Cross Buns recipe starts with the directions, “Prepare Dough for Parker House Rolls, Above.” Immediately, I switched to the previous recipe (apparently Parker House Rolls are a good foundation recipe for lots of different breads). I’m cruising along, ready for the first rise, when I realize – as Bugs Bunny used to say – I should have taken a right at Albuquerque. I missed the point when I should have jumped back to the Hot Cross Buns recipe. The citron, the raisins, and the cinnamon and extra sugar are sitting on the counter untouched. Too late to retrace my steps and correct the mistake. As we often say, particularly in Lent, the Devil is in the details.

Fortunately, I was at just the right point to complete the recipe for Cloverleaf Rolls. (Are you dizzy yet?) All I needed to do was roll the dough into these little balls and pop them into muffin tins and bake.

With that quick save, I follow the Cloverleaf Rolls recipe to its conclusion, the house smells like warm yeast rolls, and the rolls break into lovely segments that catch the melting butter. It’s the perfect treat for St. Patrick’s Day, and would actually be a nice accompaniment for Corned Beef and Cabbage.

My Lenten penance for my carelessness will be to commit the recipe for Hot Cross Buns to memory and try again next weekend.

©2011 T.W. Barritt All Rights Reserved


My Carolina Kitchen said...

Good save T.W. I certainly understand what happened to you and recipes written like that drive me crazy. I always blamed it on being a blonde. Hum.....

With narrative recipes I somehow always manage to miss seeing one ingredient, which can also spell trouble.

Lydia (The Perfect Pantry) said...

I have to admit that I don't love all that sugary topping on hot cross buns, so a recipe that's less sweet would appeal to me at any time of year. I love the perfect little cloverleaf shape.

Kalyn said...

I hate daylight savings time with a passion! Even though I don't have to "go to work" it messes me up.

This is just how my mother made rolls, so I love this shape.

lostpastremembered said...

My internal clock is a mess... I get up at the same time and am totally loopy... it takes me a few weeks to recalibrate the machinery. Why do they have to do that??

Those rolls are perfect and spectacular. Those old books are full of so many good things... remind me of sunday dinners of yore.

Mary said...

The clover leaf rolls you ended up with look better than perfect to me. I use that book only to read. At my age I'd never be able to bake from it. So make those hot cross buns soon. It doesn't get easier with age :-). I hope all is well and that you're not too lonely with the harem no longer there. Have a great day. Blessings...Mary

~~louise~~ said...

In the true spirit of Lent, I applaud your honesty, T.W. If you showed us those cute little clover leaf rolls and told us that was what we were getting, there would be no argument from me! Especially since it is officially Spring and I'm yet to bake anything yeasty for winter!

Now, I'm looking forward to those Hot Cross Buns:)

Thanks for sharing, T.W.

Barbara said...

We love these rolls in my family! I've been making them for years. Think I posted about them way back when nobody was commenting. :)

The thing I like best is they freeze like a dream so it was one less thing I needed to do on holidays. Much prefer these to hot cross buns. Besides, my kids would not be happy if I replaced their old favorite.

Nothing better than the smell of those rolls while baking!!

tasteofbeirut said...

This post did make me dizzy but I was saved by the sight of these rolls and imagining their heavenly smell coming out of your kitchen; then I regained my senses and realized that I was hungry.

Gloria said...

I love these cross buns look amazing! gloria

Fresh Local and Best said...

I would have done the same thing with or without Daylight savings. I've always have been intimidated about making hot cross buns, which I quite enjoy. Knowing that Parker House rolls are the base, makes it more approachable.

veron said...

Aw, sorry you made the mistake but these clover leaf rolls look fantastic!

Velva said...

I am smiling. It's something I would do too.
You did it, You just blinked once and you went with the flow. Now, you have some very nice clover leaf rolls.


P.S. Daylight Savings time did come early this year. It took me two weeks, to get my act together.

Tera said...

Hot cross buns,
Hot cross buns,
One a penny, two a penny,
Hot cross buns

Hot cross buns,
Hot cross buns,
If you have no daughters,
Give them to your sons