.................. Cooking with Barry & Meta: Fluffy Rolls using Wright Farms Sunflower Oil as featured in KANSAS! Magazine

Fluffy Rolls using Wright Farms Sunflower Oil as featured in KANSAS! Magazine

This recipe appears in the "Taste" 2021 section of KANSAS! Magazine, issue 4, volume 77. It accompanies a story about the Wright family and their small farm sunflower oil production in the northwest part of the state—Wright Farms Sunflower Oil. Dennis Wright told me . . . Because so many people requested instructions on how use our oil, we replaced our brochures with recipe cards. Their fluffy rolls are incredible and super easy but the Wrights have other recommendations including using their oil to popcorn—(Barry and I can attest that it adds another layer of flavor to plain ole popcorn). Try it when you sauté vegetables; use it to spritz steaks before grilling and to pan-fry fish or chicken breasts. They use it to make tasty marinades and salad dressings add in baked goods that call for vegetable oil.

META'S NOTES: These rolls have become our favorite rolls for holidays; I made them for Christmas and then again for Easter. When cut into 12, they made small sized rolls that are perfect for large meals. I've cut them the circles into 10 or 8 pieces for larger rolls. .

Fluffy Rolls Yield: 36 crescents These no-knead rolls require a minimum of effort but do need time to rise—first overnight and then for two hours after shaping.

INGREDIENTS

1 (1/4 oz.) package active dry or instant yeast

1/4 cup warm water (105° to 115° F.)

1 cup milk, scalded and cooled (heat to 180° to scald)

1/2 cup granulated sugar

1/2 cup Wright Farms Sunflower Oil

1 teaspoon salt

1/2 teaspoon baking soda

2 eggs

4 cups all purpose flour, measured without sifting

DIRECTIONS

1. In a large mixing bowl, dissolve yeast in warm water. Add remaining ingredients, except flour. Beat well.

2. Add flour and mix well; mixture will be like a thick batter rather than like typical bread dough. Cover and let stand on counter overnight.

3. Next morning, divide dough into three balls. Lightly dust work surface with flour and then roll each ball to the size of a pie curst, about 1/2-inch thick. Cut each circle into 12 wedges.

Dough after overnight rise—ready to be divided into 3 balls.

4. Roll up wedges from the wide end and place point side down one inch apart on greased baking sheets. Curve ends to form each crescent.

5. Cover and let rise at least 2 hours.

6. Bake rolls in a preheated 350° F. oven for 10 to 15 minutes.

For a fun lunch-time version, add a smoked (completely cooked) brat (I used just half of a brat) and roll up in dough for the ultimate BRAT IN A BLANKET . . .

Don and DennisWright on their sunflower farm in northwest Kansas.

Recipe without photos . . . Fluffy Rolls Yield: 36 crescents These no-knead rolls require a minimum of effort but do need time to rise—first overnight and then for two hours after shaping.