Microwave miracle, episode II

The turkey-and-vegetable-heavy array of food at Thanksgiving doesn't do a whole lot for Brad, so we decided to try some homemade dinner rolls at this year's meal. I had two recipes to try, but we made this one from Bob's Red Mill first and it was so good we didn't bother with the second recipe. And it's really easy, too, especially if you let a bread machine take care of mixing the dough and the first rise (though you can make the rolls by hand, too).

We actually had a fair number of rolls left over from the Thanksgiving meal, so I decided we needed some really good jam to eat with them. I returned to the aptly-named "Microwave Miracles" chapter in The New Basics Cookbook, in which appears the awesome Dried Cherry Chutney that is a staple on our Thanksgiving table every year. And, incredibly, the apricot marmalade is almost as miraculous as the chutney. Though it's not made from a citrus fruit, like a classic marmalade, it has the same tangy flavor, which I love, and was a perfect match for the leftover dinner rolls.

Dinner Rolls

Adapted from Bob’s Red Mill

This recipe was a first place winner at the 2014 Oregon State Fair.

7½ fluid ounces (221 grams; 1 cup less 1 tablespoon) water 
2 tablespoons (30 grams) milk
3 tablespoons (42 grams) unsalted butter, softened
3½ tablespoons (44 grams) brown sugar
1 teaspoon salt
1½ cups (205 grams) unbleached all-purpose flour
1½ cups (228 grams) stone ground whole-wheat flour
1½ teaspoons instant yeast; or 2 teaspoons active dry yeast

    1a. Bread machine: Add the ingredients to the bread pan in the order listed. Set the machine for the “Dough” cycle, and press "Start." Meanwhile, line a baking sheet (13-by-18-inch sheet pan) with parchment paper or a silicone mat.
    1b. By hand: Use a silicone spatula to combine all of the ingredients in a large bowl. Turn out onto a lightly floured work surface. Mix and knead until you have a soft, smooth dough. Place the dough in a lightly greased container. Cover with plastic wrap or a kitchen towel, and allow the dough to rise until it's just about doubled in bulk, 60 to 90 minutes. Meanwhile, line a baking sheet (13-by-18-inch sheet pan) with parchment paper or a silicone mat.
    2. When the dough cycle is finished, or the dough has risen enough, divide and form the dough into 12 equal balls (~65 grams each; use your kitchen scale if you want each of them to come out the same size and bake evenly). Place the balls on the prepared baking sheet, cover with greased plastic wrap, and let rise for 45 minutes. Towards the end of the rising time, preheat the oven to 350°F.
    3. Bake the rolls until golden, about 14 minutes. Cool completely on a wire rack.

Apricot Marmalade

Adapted from The New Basics Cookbook (1989) by Julee Rosso & Sheila Lukins

170 grams (6 ounces) dried apricots (I use Trader Joe's California Slab Apricots Blenheim Variety or Trader Joe's Blenheim Variety Extra Choice)
¼ cup (50 grams), plus 2 tablespoons (25 grams) granulated sugar
1 cup (236 grams) water
1 tablespoon (15 grams) freshly squeezed lemon juice
Zest of 1 lemon

    1. Place the apricots and ¼ cup sugar in the bowl of a food processor fitted with the steel blade. Process until the apricots are coarsely pureed, about 30 seconds.
    2. Scrape the pureed apricots into a microwave-safe 1- to 1½-quart bowl. Stir in the water, lemon juice and zest, and remaining 2 tablespoons sugar.
    3. Cook, uncovered, at full power for 8 minutes in a 700-watt microwave. If your microwave is more than 700 watts, adjust the cooking time or power setting. If your microwave does not have a carousel, rotate the container after 4 minutes.
    4. Stir the marmalade, then transfer to a 2-cup jar. Cool to room temperature, then cover tightly and refrigerate. The marmalade will keep for a week or two in the fridge. Makes about 1½ cups.