{"id":32227,"date":"2014-06-14T20:54:52","date_gmt":"2014-06-15T00:54:52","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=32227"},"modified":"2014-06-16T21:44:46","modified_gmt":"2014-06-17T01:44:46","slug":"strawberry-dinner-rolls%e8%8b%ba%e3%83%97%e3%83%81%e3%83%91%e3%83%b3","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=32227&lang=en","title":{"rendered":"Strawberry Dinner Rolls
\u82fa\u30d7\u30c1\u30d1\u30f3"},"content":{"rendered":"

\"28\"<\/a><\/p>\n

Strawberry Dinner Rolls<\/strong><\/p>\n

Since I fell in love with my artisan strawberry bread<\/a>, I wanted to make more bread with strawberries.<\/p>\n

<\/p>\n

This time…<\/p>\n

Dinner rolls!<\/p>\n

Again the pink color inside is absolutely beautiful, and the smell is heavenly!<\/p>\n

I loved eating these rolls simply with butter and honey, but my homemade strawberry jam instead of honey (or in addition to honey) is wonderful too.<\/p>\n

\"34\"<\/a><\/p>\n

\n

Strawberry Dinner Rolls (makes 12) adapted from the Boule recipe in “Artisan Bread in Five Minutes A Day<\/a>”<\/p>\n

1.5 cup strawberry, pureed
\n3\/4 tablespoon dry yeast
\n1\/2 tablespoon salt
\n3 cups all purpose flour<\/p>\n

1. Microwave pureed strawberries until it is slightly warm. Put it in a large container.
\n2. Add yeast and salt, and mix well.
\n3. Add flour. Mix well with a wooden spoon.
\n4. Cover with a lid (not airtight) and Let it rise in a container until it’s double in size, for about two hours.
\n5. Refrigerate overnight.
\n6. Divide the dough into 12 pieces. Form 12 round balls. Let them rise for 40 minutes.
\n7. Preheat oven with a pizza stone and a broiler pan inside.
\n8. Place the rolls on the pizza stone. Put a cup of hot water into the broiler pan.
\n9. Bake for about 20 to 25 minutes.<\/p>\n<\/div>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Strawberry Dinner Rolls Since I fell in love with my artisan strawberry bread, I wanted to make more bread with strawberries.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,28,29],"tags":[],"class_list":["post-32227","post","type-post","status-publish","format-standard","hentry","category-bread","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32227","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=32227"}],"version-history":[{"count":28,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32227\/revisions"}],"predecessor-version":[{"id":32435,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32227\/revisions\/32435"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=32227"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=32227"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=32227"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}