Wine and Dinner Class 05.15.15

Last night I was honored to be asked to teach a wine and dinner date night class at Dierbergs School of Cooking. The guests were all so terrific and a lot of fun! We had lots of great menu items compliments of Dierberg's recipes. I added a few on as well. I made a homemade dinner roll for everyone to eat along with their Caesar salad. I mentioned a homemade version of the store bought vanilla ice cream used in class. I have put the recipes below.

As this was my first class instructing, I was the silly girl that practiced all of the recipes at home beforehand. I made my husband critique my instruction delivery to ensure I was not talking too fast or "too Southern". Although I was extremely nervous as the class started, our guests were all so friendly and welcoming that after a few minutes (more like 20) it felt natural to be standing in front giving out tips and tricks that I use in my own kitchen. I think everyone really enjoyed the wine too ;-) What a great group of people and I hope to see them all again soon in another class!

**Simple Yeast Rolls**

Total time on these is around 2 hours to be sure to prepare and make ahead

Serves 48


2 packs of active dry yeast

2 cups warm water (warm enough to activate yeast)

1/2 cup sugar

1 whole egg

1/4 canola oil*

2 teaspoons salt

6-7 cups all-purpose flour** 6 tablespoons butter melted for brushing

*canola oil, if not available, can be substituted for vegetable oil or even olive oil in this recipe. Keep in mind that vegetable oil is a combination of different oils and can be higher in calories. Olive oil has a stronger flavor and therefore will be prominent in your bread's flavor profile. Canola oil is used here because it is very neutral in flavor and will not overpower your bread. It is pressed from a hybrid plant of the rapeseed plant and has the lowest levels of saturated fats of all of the vegetable oils. Fats or oils are used in bread mostly to maintain moisture. You will notice that most french loaves for example only contain flour, yeast, salt, and water. They do not last longer than a day or so before becoming too hard hence the use of oil in the recipe.

**If you desire to have whole wheat dinner rolls, substitute half of the all-purpose flour for whole wheat flour.

  • In a small bowl dissolve the yeast into the warm water
  • Fitted with a dough hook prepare your stand mixer
  • In a stand mixer bowl combine the sugar, oil, egg, salt, and yeast mixture along with 4 cups of the AP flour (this can also be done in a large bowl by hand using a rubber spatula)
  • Once all is combined, continue to add the remaining flour cup by cup until a stiff dough forms. The mixture should separate from the side of the bowl and form a ball when enough flour is added
  • Turn dough onto a floured work surface and knead for 7 minutes (I know, it's a long time)
  • Place in a large bowl sprayed with cooking spray and cover with plastic wrap. Allow to rise for 1 hour in a warm place until it has doubled in size
  • Turn the dough back onto your floured work surface and for the fun part, punch down the dough. Divide into sections starting with quarters then each quarter into 12 equal pieces. Here is where you can get creative if you like: You can roll each piece into a ball or you can roll each piece into a rope then tying into a loose knot and tucking the ends underneath.
  • Place each piece about 2 inches apart onto a greased sheet pan and cover with kitchen towels and allow to rise for 30 minutes until doubled (again) and preheat oven to 350F during this time
  • Melt butter and use pastry brush to cover the tops of each roll before placing in the oven. You can repeat process after they are removed from the oven and still warm
  • Bake for 15 minutes or until golden brown
  • Remove from oven and brush with more butter if desired and place on wire racks to cool
  • Enjoy with dinner, mini cocktail sandwiches (chicken salad, turkey, ham, etc), breakfast with jam.....the possibilities are endless!

    **Easy No-Cook Eggless Vanilla Ice Cream**


1 cup whole milk

3/4 cup granulated sugar

pinch of salt

2 cups heavy cream (or half and half if that is what you have on hand)

1 tablespoon pure vanilla extract

*You can make vanilla bean ice cream by taking two vanilla bean stalks, cutting down the center and scrapping out the inside with a paring knife. Add into mixture when adding in vanilla extract

  • In a stand mixer or with a hand mixer on low speed, combine milk, sugar, salt
  • Stir in heavy cream and vanilla
  • Cover and refrigerate for 1-2 hours
  • Remove and place in ice cream maker until it becomes solid, 20-25 minutes. Place in airtight container in freezer **If you do not have an ice cream maker, no worries, you can remove from fridge and place in airtight container in freezer overnight where it will become solid

Keep your ice cream in the freezer to use in desserts, sandwiched between leftover cookies for an ice cream sandwich, in a milkshake, or just to enjoy by itself!

Brandie Wininger

Chef Owner of Nosh, LLC in St Louis.  Catering to corporate offices, private events, and private group cooking classes.  We use only the freshest ingredients and everything is made from scratch.  We pride ourselves in thinking outside of the typical lunch or dinner menu.