We had roast beef hot-shots with green beans Saturday evening, by request. Today I found myself with a fairly decent amount of roast beef and gravy left over, and some mashed potatoes. There was enough for a meal...for some other, smaller family. So here's the leftovers meal, resurrected with some fresh dinner rolls. I used some frozen veggies and some fresh, but use what you've got. That's why they're called leftovers!
Rerun Stoup
2-3 carrots, sliced
2 ribs celery, sliced
1/2 small onion, diced
1/2 c. mushrooms, chopped
2 bay leaves
Place these in crock pot with a little water...just enough to cover.
Add leftover gravy, meat, mashed potatoes, etc.
Stir to combine. Add enough liquid (water, broth, stock) to bring to desired thickness. Turn on low and ignore until about an hour before dinnertime. Add 1/2 c. each frozen peas and corn, stir, and continue to ignore. Serve.
Sneaky Dinner Rolls (makes 2 dozen)
In bowl of electric mixer, combine:
2 pkgs. yeast (5 tsp)
1/2 c. warm water (110-115 deg.)
1 tsp sugar
Let stand 5-10 min. until foamy.
**If using instant yeast, skip this step. Just put the yeast with the flour and add the water with other liquids
Add to yeast mixture:
3 c. whole wheat flour
1/3 c. sugar
1-1/4 c. warm milk (110-115 deg.)
1/2 c. melted butter
2 eggs
Mix well, with dough hook, until fully combined and smooth.
Then add gradually:
2-3 c. all-purpose flour (just until the dough begins to pull away from the sides of the bowl)
1/3 c. flax seeds
When dough is fairly smooth, remove hook and cover bowl with plastic wrap. Let rise until double - 30-60 min., depending on temperature and how happy the yeast are. With silicone spatula, scrape dough out onto a floured board or countertop. Knead a few seconds to form a soft ball. Divide dough in half. Form 12 even rolls from each half and place in 2 9x13 pans, 1 13x18 cake pan, or 24 muffin cups. Bake at 350 for 15-20 min, until golden brown.
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