Disclaimer: The pictures on this post are not great. That’s what I get for attempting to take pictures at night.
The other day I decided to make homemade whole wheat rolls, I was so excited to find a recipe on AnOregonCottage that was 100% whole wheat. Not half white, half wheat. An Oregon cottage claimed these were the softest 100% whole wheat rolls you’ve ever had. Who couldn’t pass that claim down? I had to try. I threw the ingredients into my Bosch and made the dough. Let it sit for an hour and then formed the rolls. I put the uncooked rolls into my oven and took the girls sledding while we waited for the dough to rise.
It was a perfect afternoon to go sledding, it wasn’t too hot and it wasn’t too cold, not too many people on the hill, perfect. I drove them over to the park where there is a medium level hill. Wonderful for little kids while still being tall enough to get some speed and some laughter out of the adults. After almost hitting a tree you bet there was some laughter from me! Especially since my 9 month old was on board the sled with the two year old and I. My oldest completely ditched us. She grabbed a sled the moment we got there and did her own thing. I was only supposed to let the rolls rise for an hour but we were having so much fun we stayed on the hill for longer than we should have.
I thought for a moment that I should round the kids up, take them home and bake the rolls but then I thought childhood comes only once and rolls can be made again. I then took the sled to the top of the hill and went down again and again. Thankfully the rolls were fine at home in their oven, rising contentedly while the girls and I giggled our way down the hill. Even the baby had a great time!
There was a meltdown before we left. The oldest was tired and being unmanageable. When she gets in that mood there is no way to talk to her, it’s just best to put her in the car drive home and let her calm down herself. I’m sure the remaining people on the hill were happy to see the screaming family leave, well screaming child. I probably shouldn’t tell you this part and let you continue to believe we are perfect.
No one ever has tantrums at our house, ever.
Or at the store.
Nope, we never have them.
No one stares at us wondering, why are those children having a huge meltdown? No one ever swears at me for the screaming two year old while I casually try on running shoes pretending she doesn’t exist.
No we are perfect, always smiling, always happy and my children always eat everything on there plates.
Now to the chicken salad. There are a lot of chicken salad’s out there and this one was a little different since it had vinegar and sour cream. I thought hey, I’ll give it a try. It’s actually a Kneaders knock off but I’ve never had Kneaders chicken salad so I have no idea if it’s close to it or not. I actually had nothing ready for this before I went sledding and since we got home at dinner time I needed this to be a fast recipe. Thankfully it was! The kids were almost gnawing on the chair legs they were so hungry. The chicken was still frozen, solid. I put it in the microwave for a couple minutes and then boiled it, fastest way I could think of to make it fast. Then instead of shredding the chicken I threw it in the food processor and turned it on. Fastest shredding I’ve ever done.
Dinner was on the table in no time, I called the kids off the chair legs and set this before them. There was a peaceful silence as they ate. The silence that says they are really eating the food and thinking you are the best mom in the world for making this for dinner.
Just kidding they’re actually just thinking you’re the best mom in the world.
100% Whole Wheat Rolls
(slightly adapted from anoregoncottage.com)
2 Tb. dry yeast
1/2 c. warm water
1/2 c. butter, softened
1/4 c. honey
1 cup buttermilk (milk with 1 tablespoon vinegar)
5 cups whole wheat flour
1-1/2 tsp. salt
Dissolve the yeast in the 1/2 cup warm water in a glass measure. Set aside.
Cream the butter and honey in the bowl of a stand mixer with the paddle attachment. Add the eggs and mix, scraping the sides. Add the milk and yeast mixture.
Add 4-1/2 cups of flour and the salt, mixing until combined. Change to dough hook and knead for 2-3 minutes only, just until no longer tacky, adding a tablespoon or two of flour, if needed.
Let sit in bowl, covered, to rise for one hour. Turn out onto a floured surface and knead a couple of times, then let rest 3 minutes.
Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13×9-inch baking dish with the pieces touching.
Let rise, covered for 1 hour.
Preheat oven to 350 degrees.
Bake for 20-25 minutes until golden brown.
(adapted from sixsisters.com)
1/4 cup white vinegar
salt and pepper to taste
1 cup mayonnaise
1-1/4 cup sour cream
3 stocks celery chopped
1 medium onion chopped
4-6 boneless, skinless chicken breasts, cooked and shredded
Bowl chicken and shred, either by hand or in food processor. Mix all ingredients together. Let sit overnight or for a few hours for best flavor. Serve on buns or rolls.