The Martha Stewart Living Cookbook (118 page)

1¼ cups buttermilk

1.
Line a baking sheet with parchment paper; lightly dust with flour. Set aside. Put
¹
/
₃
cup sugar and the zest in the bowl of an electric mixer fitted with the paddle attachment. Mix, scraping down the sides of the bowl as needed, until combined, about 3 minutes. Set aside.

2.
Whisk together the flour, baking powder, salt, baking soda, and remaining tablespoon sugar in a medium bowl. Using a pastry blender or 2 knives, blend in the butter until the mixture resembles coarse meal. Add the buttermilk; stir with a wooden spoon just until a sticky dough forms.

3.
Turn out the dough onto a lightly floured work surface. Pat the dough together, and press into an 8 × 11 × 1-inch rectangle. Sprinkle 2 tablespoons sugar mixture on top. Using a bench scraper or spatula to lift the dough, fold the rectangle into thirds (as you would a letter).

4.
Give the dough a quarter-turn. Roll out into an 8 × 11 × 1-inch rectangle. Sprinkle 2 tablespoons sugar mixture evenly on top. Fold into thirds. Transfer the dough to prepared baking sheet. Tightly cover with plastic wrap. Refrigerate 30 minutes.

5.
Return the dough to the floured work surface. Roll out again into an 8 × 11 × 1-inch rectangle. Sprinkle 2 tablespoons sugar mixture on top. Fold into thirds. Sprinkle the remaining sugar mixture evenly on top.

6.
Preheat the oven to 400°F. Using a 2½-inch biscuit or cookie cutter, cut rounds from the dough (still folded); transfer to a baking sheet. Tightly cover with plastic wrap. Refrigerate 30 minutes.

7.
Bake until the biscuits are just browned, 20 to 25 minutes. Transfer biscuits to a wire rack. Serve warm.

buttermilk-onion pull-apart rolls

MAKES ABOUT 12

11 tablespoons (1
³
/
₈
sticks) unsalted butter, softened, plus more for the bowl, plus 5 tablespoons melted

1 envelope (¼ ounce) active dry yeast

1 tablespoon sugar

2 tablespoon warm water (105
°
to 110
°
F)

¾ cup buttermilk

1 large egg, lightly beaten

2¾ cups plus 2 tablespoons all-purpose flour, plus more for the surface and pin

2 teaspoons salt

2 pounds sweet onions, such as Rio (1½ pounds cut into ¼-inch slices, ½ pound finely chopped)

¹
/
₈
teaspoon freshly grated nutmeg

1.
Butter a 9-inch cake pan using 1 tablespoon softened butter. Butter a large bowl; set aside. Stir together the yeast, sugar, and warm water in a small bowl; let the mixture stand until foamy, about 5 minutes. Stir until dissolved. Stir in the buttermilk and egg.

2.
Mix 2¾ cups flour and 1½ teaspoons salt in the bowl of an electric mixer fitted with the dough hook. Make a well in the center. Pour in the buttermilk mixture; mix to combine. Add 6 tablespoons softened butter; mix on medium-high speed until a soft dough forms, about 10 minutes.

3.
Scrape the dough onto a lightly floured work surface; sprinkle with the remaining 2 tablespoons flour. Knead the dough until smooth, about 5 minutes. Transfer to the buttered bowl. Cover the dough with a clean kitchen towel; let rise in a warm place until doubled in bulk, about 1 hour.

4.
Melt the remaining 4 tablespoons softened butter in a large saucepan over medium-high heat. Add the onions; raise heat to high, and cook, stirring often, until soft, about 5 minutes. Reduce heat to medium; cook, stirring, until golden brown, about 30 minutes. Stir in the nutmeg. Season with ½ teaspoon salt. Let cool.

5.
Punch down the dough, and turn out onto a lightly floured work surface. With a lightly floured rolling pin, roll the dough into a 17 × 10-inch rectangle, and brush with 3 tablespoons melted butter. Spread the onions evenly over the dough. Starting on 1 long side, roll the dough into a log. Press the seam to seal.

6.
Cut into about 12 slices, about 1¼ inches thick each. Arrange the slices, cut sides up, in the buttered pan, and brush with remaining 2 tablespoons melted butter. Cover loosely with plastic wrap. Let rise in a warm place until doubled in bulk, about 50 minutes.

7.
Preheat the oven to 375°F. Bake the rolls until golden brown, about 35 minutes. Immediately invert the rolls onto a wire rack. Serve warm.

buttery crescent rolls

MAKES 24

¾ cup (1½ sticks) unsalted butter, softened, plus more for the bowl and plastic wrap, plus 2 tablespoons melted

1¼ cups whole milk

¼ cup vegetable shortening

¼ cup plus 1 tablespoon sugar

2½ teaspoons salt

1 envelope (¼ ounce) active dry yeast

¼ cup water (105
°
to 110
°
F)

2 large eggs, lightly beaten

5½ cups all-purpose flour, plus more for the work surface

1.
Line 2 baking sheets with parchment paper; set aside. Butter a large bowl; set aside. Put the milk, shortening, sugar, softened butter, and salt in a medium saucepan. Cook over medium heat, stirring constantly, until the sugar has dissolved. Let cool completely.

2.
Put the yeast and warm water in the bowl of an electric mixer fitted with the dough hook. Let stand until foamy, about 5 minutes. Mix in the milk mixture on medium speed until combined; mix in the eggs. Reduce speed to low, and gradually mix in the flour. Raise speed to medium-high; mix until a soft dough forms, about 12 minutes.

3.
Turn out the dough onto a lightly floured work surface. Knead until smooth, about 5 minutes, then transfer to the buttered bowl. Cover with a clean kitchen towel; set in a warm place to rise until doubled in bulk, about 1 hour.

4.
Roll the dough into a 13 × 20-inch rectangle. Trim the edges to be straight. Cut the dough in half lengthwise; cut both strips into 12 triangles (about 3 inches wide at each base). Gently stretch each to 2 to 3 inches long. Starting at the widest end, gently roll up. Space 1 inch apart on prepared baking sheets, pointed ends down. Cover loosely with buttered plastic wrap; let rise until doubled in bulk, about 1 hour.

5.
Preheat the oven to 350°F. Brush the rolls with the melted butter. Bake until golden, about 20 minutes. Let cool on a wire rack 5 minutes. Serve warm.

olive rolls

MAKES 12

¼ cup extra-virgin olive oil, plus more for the parchment, bowl, and plastic wrap

1 envelope (¼ ounce) active dry yeast

1 cup warm water (105
°
to 110
°
F)

3 to 4 cups all-purpose flour, plus more for the work surface

½ teaspoon coarse salt

1 cup oil-cured black olives, pitted and cut into ½-inch pieces

½ teaspoon crushed red pepper flakes

1.
Line a baking sheet with parchment paper. Brush the parchment with oil; set aside. Oil a large bowl; set aside. Sprinkle the yeast over the warm water in a small bowl. Let stand until foamy, about 5 minutes. Stir until dissolved.

2.
Put 3 cups flour and the salt in the bowl of an electric mixer fitted with the dough hook. Add the yeast mixture and oil; mix on medium speed until a soft dough forms, adding more flour if needed. Add the olives and red pepper flakes; mix until fully combined, about 15 minutes.

3.
Turn out the dough onto a lightly floured work surface. Knead until smooth and the olives are set firmly in the dough, about 15 minutes. Transfer to the oiled bowl. Cover loosely with a clean kitchen towel, and let rise in a warm place until doubled in bulk, about 1 hour.

4.
Turn out the dough onto a lightly floured work surface; gently flatten. Using a butter knife, cut the dough into 12 equal pieces. Roll each into a cylinder, and transfer to the prepared baking sheet. Cover with oiled plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour.

5.
Preheat the oven to 450°F. Bake the rolls until the tops are crisp and dark brown, about 15 minutes. Serve warm or at room temperature.

sour cream–thyme rolls

MAKES 12

½ cup (1 stick) cold unsalted butter, cut into small pieces, plus 2 tablespoons melted, plus more for the muffin tin and plastic wrap

1 envelope (¼ ounce) active dry yeast

1 cup warm water (105
°
to 110
°
F)

2 tablespoons sugar

2 cups cake flour (not self-rising)

2 cups all-purpose flour

1½ teaspoons salt

1½ cups sour cream

2 tablespoons fresh thyme leaves

1.
Lightly butter a standard 12-cup muffin tin, and set aside. Stir together the yeast, warm water, and sugar in a small bowl, and let stand until foamy, about 5 minutes. Stir until the yeast dissolves.

2.
Whisk together the flours and salt in a large bowl. Using a pastry blender, cut in the butter pieces until mixture resembles coarse meal. Stir in the yeast mixture. Stir in the sour cream and thyme leaves until combined.

3.
Spoon heaping
¹
/
₃
cup dough into each cup of the muffin tin. Cover with buttered plastic wrap; let rise in a warm place until doubled in size, about 1 hour.

4.
Preheat the oven to 400°F. Bake the rolls 10 minutes. Remove from the oven, and lightly brush with 2 tablespoons melted butter. Bake until golden brown, 16 to 18 minutes. Immediately invert and unmold rolls onto a wire rack. Serve warm.

whole-grain morning loaf

MAKES ONE 10-INCH LOAF

Vegetable oil cooking spray

1 large apple, such as McIntosh, peeled and coarsely grated

¾ cup stone-ground whole-wheat flour

½ cup unbleached all-purpose flour

1 cup coarse wheat bran

¼ cup wheat germ

1½ teaspoons baking soda

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ teaspoon salt

1¼ cups plain nonfat yogurt

¹
/
₃
cup applesauce

¹
/
₃
cup honey

2 large eggs, lightly beaten

¾ teaspoon pure vanilla extract

½ cup dried dates, chopped

½ cup walnuts, toasted and chopped

4½ teaspoons whole brown flaxseed

1.
Preheat the oven to 375°F. Coat a 10 × 5-inch loaf pan with cooking spray. Wrap the apple in paper towels; squeeze out liquid.

2.
Whisk together the flours, wheat bran, wheat germ, baking soda, spices, and salt.

3.
Stir together the apple, yogurt, applesauce, honey, eggs, and vanilla with a rubber spatula in a large bowl. Fold in the flour mixture, then fold in the dates and nuts. Pour into the prepared pan. Sprinkle with the flaxseed.

4.
Bake until a cake tester comes out clean, 50 to 55 minutes. Let cool in the pan on a wire rack 15 minutes. Unmold onto rack. Serve warm or at room temperature.

whole wheat–rye rolls

MAKES 12

6 tablespoons unsalted butter, melted, plus more for the bowl and plastic wrap

1 envelope (¼ ounce) active dry yeast

1 cup warm water (105
°
to 110
°
F)

1 tablespoon sugar

1 large egg, lightly beaten

2 teaspoons salt

1¼ cups rye flour

1½ cups whole-wheat flour

¾ cup all-purpose flour, plus more for the work surface

2 tablespoons caraway seeds

Sea salt, for sprinkling

1.
Line a baking sheet with parchment paper; set aside. Butter a large bowl; set aside. Put the yeast, warm water, sugar, egg, and 3 tablespoons butter in the bowl of an electric mixer fitted with the dough hook. Mix on medium speed 1 minute.

2.
Reduce mixer speed to low. Mix in the salt, flours, and caraway seeds. Raise speed to medium-high, and beat until the dough comes together, about 10 minutes. Turn out the dough onto a lightly floured work surface. Knead until smooth, 15 to 20 minutes, then transfer to the buttered bowl. Cover the dough with a clean kitchen towel, and let rise in a warm place until doubled in bulk, about 1 hour.

3.
Using a butter knife, cut the dough into 12 equal pieces. Roll into balls, and space 1½ inches apart on the prepared baking sheet. Cover the dough with buttered plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour.

4.
Preheat the oven to 350°F. Using a sharp knife, cut an X in the top of each roll. Bake the rolls until golden brown, about 35 minutes. Transfer the rolls to a wire rack set over a baking sheet, and brush with the remaining 3 tablespoons butter. Sprinkle the tops with sea salt.

currant scones

MAKES 12 TO 16

We used sanding sugar on the tops; granulated sugar works just as well. The scones are best eaten the day they are made, but they will keep up to 2 days in an airtight container at room temperature. This recipe was developed by Emily Donahue for Rosey’s Coffee and Tea in Hanover, New Hampshire.

4 cups all-purpose flour, plus more for the work surface

2 tablespoons granulated sugar

2 tablespoons baking powder

1 teaspoon baking soda

1½ teaspoons salt

1 cup (2 sticks) cold unsalted butter, cut into small pieces, plus more for serving

1¼ cups buttermilk