Sourdough Potato Rolls

Friday, November 6, 2015

Sourdough Potato Rolls
original recipe from bon appetite 

Makes 20 good size rolls

1 large potato
1 cup whole milk
1/2 cup butter, Kerry Gold
1 1/2 cup bread flour
1 cup active sourdough starter
3 T honey
2 eggs, large
2 2/3 cup bread flour
1 T salt
extra butter for brushing the rolls

  • Boil potato until soft. When cool, mash potato in standing mixing bowl. (I left the skin on)
  • Mix milk and potato in standing mixer with dough hook, add the butter. Blend until well incorporated. Add 1 1/2 cup bread flour, starter  and honey. Mix for 2 minutes. Dough will be sticky.
  • Take bowl off the mixer. 
  • Let rest for 30 minutes in a warm place, cover with tea towel. 
  • Add eggs, 2 2/3 cups bread flour and salt. Mix with a spoon or hands. 
  • Rest the dough for 30 minutes, again in warm place with tea towel. 
  • Pull and turn dough with wet hands. Do this a couple of times, about 10 times. 
  • Cover again and let rest 30 minutes.
  • Repeat last 2 steps one more times. 
  • Cover with plastic wrap and refrigerate over night.
  • In the morning the dough should doubled in size. 
  • Take it out of the bowl and place it on an oiled surface.
  • Divide dough into 20 pieces. Roll into smooth balls. 
  • Place in a well greased pan (I like cast iron) about 1 inch apart.
  • Brush with butter and cover with plastic wrap.
  • Let sit till double in size, about an hour.
  • Preheat oven 400 degrees. 
  • Bake for 20 minutes until golden brown. 
  • Enjoy.

Pumpkin Spice

Tuesday, November 3, 2015

Pumpkin Spice

the smell of fall

2 oz jar 


Persimmon Pumpkin Bread

Persimmon Pumpkin Bread
makes 1 large loaf pan

1 c. sucanat
1/2 c. Kerry Gold Butter, melted
1/2 c. Ghee, melted
4 eggs
16 oz. pumpkin puree (bake a whole pumpkin 350 for 30-45 minutes, puree in food processor) 
3/4 cup buttermilk
3 c. spelt
1 1/2 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. table salt
1 1/2 tsp.  homemade vanilla  
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg 
1/2 tsp. allspice  *or homemade pumpkin spice you can buy here
1/2 c. hazelnuts (soaked, sprouted, and dehydrated) chopped, sprinkle on top before baking

  • Preheat oven to 350ºF. Grease loaf pan with butter.
  • In a bowl mix sucanat, butter and ghee together.
  • Add eggs one at a time.
  • Blend in the pumpkin puree and buttermilk. 
  • In a separate bowl whisk together the spelt, baking soda, baking powder, salt vanilla and spices. 
  • Fold all the wet and dry ingredients together.
  • Pour batter in the buttered loaf pan. Sprinkle the hazelnuts on top.
  • Bake for about 1 hour. Check for doneness at 45 minutes. 
Enjoy with a large pat of butter. 

Wooly Beanie

Monday, May 4, 2015

Wooly Beanie

100% soft wool 

Fits 9 years old and up

pattern sheep & stitch

Drop Waist Dress

Wednesday, April 15, 2015

Drop Waist Dress
Size 6-7 Years Old
100% Cotton 
Top green and white chevron with grey trim, navy skirt

charlie pattern


100% Cotton
Backless, cinches at the waist and legs, with pockets
$45.00 each

Size 2 Years Old

Size 6-12 Months
Size 5 Years Old

willow & co. pattern


Tuesday, November 18, 2014


Size 8 Chambray top/denim bottom

Size 4/5 Chambray/cotton
 Pattern by figgy pattern

Girl Jumper
Tie at shoulder, pockets
100% cotton
$35.00 + $5.00 shipping


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