2 cups heavy crea
1.Place the crea
process for 1-3
solid mass and s
2.Line a sieve w
Place the sieve ov
the food processo
solids to remove
cloth and gently
3.Transfer the bu
in the refrigerato
m in the bowl of a food processor and
minutes, or until the cream whips into a
eparates from the liquid whey.
ith a single thickness of cheesecloth.
er a bowl. Transfer the cream mixture in
r to the lined sieve and press the butter
the liquid whey. Draw up the cheese-squeeze out the remaining liquid.
tter to a large ramekin, cover, and keep
r. Makes 1 cup.
Rolls with Home-Churned Butter
Golden fields of wheat rustle in the hot June sun,
ready to be harvested and then milled into all-purpose
flour to make bread and yeast rolls. This vintage
Midwestern recipe from my great-grandmother is
easy enough that you should invite your children
to help make it. And these tender rolls are oh, so
delicious when served with Home-Churned Butter.
3/4 cup milk 6 tablespoons unsalted
teaspoons active dry yeast
1. Put the butter, sugar and salt in a bowl. Heat the
milk and pour it over the butter mixture; let it cool
to lukewarm (about 90 degrees). Sprinkle the
yeast over the warm water in a small bowl and
set aside to proof until foamy, about 5 minutes.
2. When the yeast has dissolved, stir it into the butter
mixture. Mix in the egg. Then mix in the flour until
you have a soft dough. Cover and refrigerate
until ready to bake (up to 2 days).
3. Two hours before baking, divide the dough in half.
Divide each half into 6 equal portions. Divide each
portion into 3 pieces. Roll each piece into a ball, dip
into the melted butter, and place in a muffin tin,
3 balls to a muffin cup. Cover and let rise in a
warm place until double in bulk, about 11/2 hours.
4. Preheat oven to 350°F. Bake the rolls for
15 minutes, or until risen and browned.
Makes 1 dozen rolls.