Finally someone to carry on!!!

I had been waiting for this day for weeks.  I went out early this morning worried I couldn't find enough flowers for a centerpiece as the garden is dried and parched.  But the Oregon grape was loaded with purple berries and that combined with perovskia, yarrow and autumn clematis made a stunning centerpiece.

The table had been set the night before with my best china, crystal, linens, and silver.

For years I have written about my DH's beloved sour cream rolls baked for him by three generations of women...his grandmother, his mother and me.  Although everyone in the family loves them, no one wanted to learn to bake this time-consuming recipe.

But yesterday my Seattle granddaughter Sydney  and her beau Tanner arrived to learn how to bake them. This recipe is a two-day effort.  The first day the ingredients are mixed and then it needs a slow rise in the refrigerator overnight.

Here they are beginning.... not for the calorie conscious as you start with a whole pound of butter and two cups of sour cream.

It was Sydney's first experience with kneading a yeast dough but Tanner is an experienced baker and it showed.  

Just like on television when this batch of dough was ready to be refrigerated  there was another batch  I made the day before that I could whisk out.... all risen and ready to form into rolls.









This dough needs to be rolled out and folded again and again and again until you have at least nine buttery layers.  No short cuts here if you want flaky rolls.  Then they are cut into strips, twisted, and folded into knots, dipped in sugar and baked.

As an added challenge you have to do it quickly so the dough stays chilled.  It took a bit but they got more adept and the knots were neater and neater.




I just can't tell you how relieved I am that this family recipe is now passed on even though it skipped a generation.. I was afraid it was going to die with me.











Of course the final judgment was made by grandpa who over the last 80+ years has eaten thousands of them..  After his expert taste test he gave their rolls two thumbs up.











Then we all sat down to  dinner together to celebrate.  The menu was:

shrimp gazpacho

watermelon, cucumber salad

braised beef

multi-grain pilaf

squash with kale

fresh baked dinner rolls

 

 

 

 

And dessert was puff pastry cones filled with Italian pastry cream on a huckleberry sauce.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This was the last time I'll use this china.  I will pack it now and label the boxes for Sydney for when she is settled.  It is a full service for 12 so it will take a few boxes.