Buttermilk Waffles

The original source of this recipe was Joy of Cooking cookbook, given to me for a belated wedding gift in 1975. I probably made these waffles every week of my life when my children were growing up.

Buttermilk Waffles

Mix together:
2 cups flour
1/4 teaspoon soda
1 1/3 teaspoons double-acting baking powder
1 Tablespoon sugar
1/2 teaspoon salt.

In a separate bowl, beat until light:
2 egg yolks
Add and beat
1 3/4 cups buttermilk
6 Tablespoons melted butter

Combine the liquid and the dry ingredients with a few swift strokes (by hand).

In a separate bowl, beat until stiff, but not dry:
2 egg whites
Fold them into the batter.

Pour batter in a preheated waffle iron, covering the surface about 2/3 full. Bake for about 4 minutes, or until the steam has stopped emerging from the crack of the iron. If you try to lift the top of the iron and the top shows resistance, it probably means the waffle is not quite done. Wait another minute and try again. (Sometimes a fork can be useful to help loosen that top iron from the waffle.)

I like to sprinkle chopped walnuts on top of the waffle before closing the iron. Serve with warmed REAL maple syrup.

NOTE: The cookbook says “You may think our waffle recipes heavy in fat. But the richer the waffle dough, the crisper it becomes. With the butter flavor baked in, there is no reason to ladle butter on top….Since waffles are made from a batter, keep them tender by not overbeating or overmixing the dough.”

If you find that your waffle continually sticks, brush a small amount of shortening on the grids. A well-seasoned waffle iron doesn’t usually require more grease or oil.

Mom’s Dinner Rolls

My ancient recipe card with my mother’s recipe says it came from Judy Caldwell, who must have been one of her friends. I’ve modified it since, not only to cut down on the sugar, but also to make it easier to mix.

To shape crescents, divide dough in half and roll into a circle. Cut into 12-16 slices, and roll up from the bottom. I also brushed a bit of melted butter on the tops when they came out of the oven.

Dinner Rolls, from Barbara Sessions

1/4 cup lukewarm water
1 package dry yeast
1 cup milk
1 stick REAL butter
2 eggs
1/4 cup sugar
1 teaspoon salt
4 1/2 cups flour
Optional: 2 Tbls. melted butter to brush on top

In a mixing bowl, place 1/4 cup lukewarm water (110-115 F). Sprinkle one package of dry yeast over the top, or 2 1/4 teaspoons, if measuring from bulk. Let sit until yeast blooms and softens.

Meanwhile, measure 1 cup whole milk in a glass measuring cup. Add 1 stick real butter, cut into pieces. Microwave until warm (no hotter than 115; let sit until cool if it measures too warm). Pour lukewarm milk/butter mixture into bowl with yeast.

Add 2 eggs, mix. Add 1/4 cup sugar and 1 teaspoon salt. Mix.

Add 1 1/2 cups flour and mix; then add the rest of the flour in batches, but letting it remain sticky. I switched to a dough hook when I had 3 1/2 cups in, and added flour until the dough cleaned the bowl. Don’t overmix, and don’t add extra flour.

Remove beaters and cover dough with plastic wrap. Let it rise until double (about an hour). Divide into two, and on floured surface, roll out and shape (see note, above, for crescent rolls). Let rise.

Bake 12 minutes in a preheated 400 F degree oven. When rolls come out of the oven, brush tops with a small amount of melted butter.