Half a Year Later!
Wow guys, over half a year has passed by! It’s insane how fast time goes by. I was just waiting for Summer to come, and now it’s almost gone!! D: But I can happily say I’ve been productive with my time. My New Years resolution was to learn more, to do more, to create more. And I’ve been workin on that, slowly but steadily. The only thing holding me back is time, because well, work and life lol. Since the last time I posted, I’ve created 3 different scenes I’m proud of in CGI (they haven’t all been released to the world yet, stay tuned), re-did my portfolio website, edited and uploaded 3 Vlogs on Youtube, did a few photoshoots with purses, a singer, and my best friend as a model, shot some photography jobs for customers, created a logo for a friend, started an art Instagram account, went to Bermuda with my family, sculpted some things on my iPad and drew a few people, bought a new camera and lens and gimbal, shot more trailer and vlog footage that I need to edit, etc. I’ve got a lot more to work on before the year is over! Meanwhile, check out this fully rendered CGI scene I made where I modeled/textured/lit everything from scratch. Click on the image to see more:
Toronto
So anyhow, last year while Tim, my best friend Nikisha and I were in Toronto, I made these Delicious Dill Garlic Herb Rolls. I’m a sucker for garlic, and I’m a sucker for dill!! So I gave these a shot and loved them!! They are actually featured in my 3rd Toronto Vlog (see below!). BTW Side note: Toronto is amazing! Totally go visit, it’s like New York City but cleaner and lots of diverse food options + shopping. And they have Free beaches!! Hehe! Check out the Vlogs I made of our time in Toronto:
Back to the Rolls…
I will admit, my baking skills are lacking. I am not even CLOSE to as good as my mother (YOU’VE GOT TO CHECK OUT HER WEBSITE, she’s actually S O G O O D!! www.customcakesbyannmarie.com), because if she baked these they would be Perfect. But funny enough I don’t have the patience for perfection, hence my oddly shaped rolls haha! But the flavor was still there!! If you’re trying to go on a low-fat or low-carb diet, Don’t make these. It has a good amount of oil and carbs inside. But if you’re looking for some healthy comfort food options, these are delicious. I could warm these up in the toaster oven and eat these for dinner all week long. And if you have some fresh basil or parsley or dill or any kind of herb growing in your garden right now, this is a recipe that will put them to good use! Anyhow, until next time. Hope you all are well and enjoying your summers, thanks for checking out this recipe <3
Ingredients
- DOUGH:
- 1 Cup - Filtered Warm Water
- 2 tsp - Maple Syrup
- 1 Package - Active Dry Yeast (2 1/4 tsp)
- 3 Cups - Organic Whole Grain Flour
- 2 Tbsp - Grape Seed Oil (or any oil of your choice)
- 2 tsp - Garlic Powder (*for added garlic flavor)
- Dash of Sea Salt
- -
- HERB FILLING:
- 1 Handful - Parsley (diced)
- 1 Handful - Dill (diced)
- 1 Small Handful - Chives (diced)
- 1 Small Handful - Kale (diced) - *optional
- 4 Cloves - Garlic (chopped finely)
- 4 Tbsp - Grape Seed Oil (or oil of your choosing)
- 4 Tbsp - Vegan Butter
- 2 Tbsp - Nutritional Yeast
- 2 Tbsp - Lemon Juice
- Dash of Sea Salt and Black Pepper
Instructions
- Preheat oven to 375F.
- Get a small mixing bowl and fill it with the warm water and maple syrup. Then pour your yeast in the middle and set aside for 5 minutes.
- In a large bowl, add your flour, oil and salt and mix together well. When you're yeast water has bubbled, mix everything together into the large bowl. Mix everything together with your hands. Add a tiny bit more water if the dough is too dry, or more flour if the dough is too wet. Kneed the dough until it's consistency is similar to play dough. Roll your dough up into a ball and cover the bowl with plastic wrap. Place in a warm spot to sit and rise for 1 hour (on top of the stove when the oven is on will work).
- Meanwhile start chopping up the ingredients for your filling and toss into a small mixing bowl. Make sure all of your herbs are chopped very finely, or cut in a food processor. Also be sure that your vegan butter is melted for an easier to work with consistency. Stir all of your filling ingredients together so it is like a thick gooey paste.
- Once the dough has risen, using your hands or a rolling pin to roll your dough out into a flat rectangle on a well oiled down parchment paper and transfer to a baking tray. The dough should be no more than 1/2" high when rolled out. If you're having trouble with the dough sticking, use plastic wrap to push the dough around with your fingers. Spread a thin coat of oil on the top and sides of your dough.
- Using a spoon (or your hands), spread the filling out onto your flat dough, and once it's lightly and evenly spread out, start from one side and gently curl your dough to form a tight roll. Cut the rolls every 1.5-2 inches and them aside flat on the tray in a warm spot to rise some more (again, on top of the stove with the oven on works well for this). Let them sit for 30min-45min, or until they double in size.
- Then using any leftover fillings, sprinkle it on top of your rolls and bake for 45 minutes, or until they are cooked through when poked and golden brown on top.
- Once finished, enjoy warmed and serve immediately, or save them for later in zip lock bags in the fridge for up to a week!