Young Homemakers HQ

One of the goals I have for my girls is that when they leave my home, they can efficiently run homes of their own.

I know that many of you have similar goals for your girls...I thought that this would be a great place to share some of the projects that
we are working on month by month. Maybe they will inspire you, or you might even have some ideas to share with us.

We'll be posting month by month pictures of the projects that we are working on and have finished, with any information you need to teach these skills to your own children.

January

This is the month of embroidery.

Project #1 is to finish Grandmother's Hopechest, Book 1, The Running Rooster.

This is my potholder:



This is Courtney's:



This is Jessica's, still in progress:



The one tip I do have to offer when working these projects is to be sure and use cotton batting for your pot holders.

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Making Dinner Rolls

We experimented with a new dinner roll recipe last night. These rolls are not only gorgeous, but they are super easy to make! Here is the recipe:

Dinner Rolls

Ingredients

1 package active dry yeast (or 1 Tablespoon)
1 teaspoon sugar
1 1/4 cups lukewarm water
2 teaspoons fine sea salt
About 3 3/4 cups unbleached all-purpose flour
Cornmeal (used to keep the dough from sticking to pan)


1 egg and a splash of milk (or water can be used)
Sprinkle fine sea salt

Recipe

Proof the yeast using the first 3 ingredients.



Mix for about 2 minutes and then remove from bowl and knead for about 5 minutes by hand.


Transfer dough to bowl, cover with tea towel and let rise for about 40 minutes - the dough should rise slightly.


(The dough has risen)


Remove dough from bowl and cut the dough into four equal pieces.
Roll each piece into a small sausage-shaped roll (about 8 inches long). Cut each roll into four equal pieces.



Form each piece into a ball by rolling it between the work surface and the palm of your hand, slightly cupped, bringing the seamed edges under or on the bottom. Place balls on a baking sheet lightly sprinkled with cornmeal. Be sure to space your rolls about 2 inches apart.


You can also form the balls into knots by rolling them out into sausage links and then make a half knot and place on the baking sheet.



Cover with damp cloth and let rise again for about 40 minutes.



Preheat the oven to 475°F.

Mix 1 egg and splash of milk (or water) and lightly brush each roll with the egg wash.
Place baking sheet in the oven and bake rolls until golden brown - about 12 to 15 minutes.

Transfer the rolls to a rack to cool - this will allow the air to circulate under and around the bread to ensure a nice crust.



Quick Tip:

Keep an eye on your rolls towards the end of cooking time. You may need to turn your pan around to provide even cooking or browning.

Enjoy!

Tracy