What’s for lunch. While I took miss 8 to the park and miss 14 went cycling with her Dad, the dough for these buttery rolls ( guided thermomix recipe) was proving for an hour in the thermomix. The second proving after the rolls are placed on the tray makes all the difference to a softer texture and smoother shaped bun. The first few times we made the buns we couldn’t wait for a second prove and put them straight into the oven but now after waiting for a second prove it’s definately worth the wait. The dough makes quite a large batch, probably around 20 buns, so it’s better halved after the first prove and the dough can be saved in the fridge for use another day. I had to substitute light milk for buttermilk because I had no buttermilk. ( I have substituted milk for buttermilk in all the thermomix recipes tried so far too with no detrimental effect to the recipes) And yah, pleased to say the these buns were still excellent with this substitution. They also seem to stay fresher and softer for longer than after a single prove. The smell of these buns baking in the oven is mouth watering and while the buns were baking in the oven threw the ingredients into the thermomix for mushroom soup which was ready in 10 minutes. Hot butter rolls and creamy mushroom soup served ..yum yum.
Last night we had takeaways, not by choice, and straight after miss 8 said ” I don’t like this food can’t wait for tomorrow when we can eat thermomix food”. That’s pretty amazing to hear from a child. I think the freshness of the food, and just knowing it’s come straight out of the oven and onto the plate, gives them such a sense of wellbeing. The thermomix is helping us establish healthy food habits of a lifetime.