Another unpleasant task ahead, followed by a VERY pleasant recipe!

I have a few things on my blog to-do list that I'd like to cross off before I get all of my wisdom teeth taken out this afternoon. I can't tell you how little I'm looking forward to this appointment, and THAT statement is me reeealllly trying to be positive here.

I've stocked up the fridge with soft foods to eat and thankfully I've got the weekend to rest up. I confess I'm a little worried about Brian. I have no idea what to expect, so hopefully if he needs to ask me where the lunchmeat or the toaster is, I won't be too konked out to answer.

I have to finish my engagement story, yes. I know, I know. But not today. Patience, grasshopper. February is (supposedly) the most romantic month of the year! Sleet, slush, bitter cold Valentine's Day, red hearts all over Walmart, pictures of cartoon cupids dangling unexpectedly in the pharmacy... Ahh. The anticipation you're feeling about my tale of romance will just add to the atmosphere of love. Breathe it in. Soak it up. Ahh.

Finally, I'd like to post another bread recipe. Unfortunately, there aren't any process shots because I frankly didn't expect these rolls to be so ROCKINGLY delicious. But they are!

No-Knead Rosemary Rolls with Cheddar and Sun-Dried Tomatoes

INGREDIENTS
-4 cups flour (bread flour is preferable)
-1 3/4 teaspoons salt
-1 1/2 teaspoons yeast (I was in a hurry and wanted the bread to rise quickly, so I used a tablespoon)
-2 teaspoons sugar
-1 tablespoon olive oil
-1 1/2 teaspoons rosemary, sprinkle of garlic powder, a few grinds of black pepper (I used Tones Rosemary Garlic Seasoning)
-1/2 cup chopped sun-dried tomatoes (Mine were extremely dried out from being in the fridge for many moons - they rehydrated just fine. Also, you can add more if you love sun-dried tomatoes.)
-Small block of cheddar cheese, maybe 2" x 4" x 1" - sorry, doesn't need to be exact - diced into small cubes (you could use shredded cheddar but it will blend into the dough more, and I prefer the chunks of cheddar but use what you've got!)
-2 slightly scant cups of warm water

Extra stuff: 1 egg, extra olive oil, seasoned salt, extra cheddar and Italian seasoning

DIRECTIONS
1. Mix the flour, salt, sugar, yeast, olive oil, seasoning, sun-dried tomatoes, and cheddar cheese together in a large bowl or Tupperware container.
2. Pour in two cups of warm water and mix with a sturdy butter knife or wooden spoon. If the dough is extremely shaggy, add little bits of water to help you get all the flour incorporated. The texture of the dough will be the same as the texture of the bread bowl dough I showed you the other day.
3. Cover with plastic wrap or a lid. Let rise for as little as 40 minutes or as much as 40 hours - just keep punching the dough down when it doubles in size.
4. Dump the dough onto a floured board and form into a rough circle. Chop it like a wheel into twelve pieces.
5. Prepare a baking dish (I used a 10" Pampered Chef Stoneware dish - you can use a casserole pan, a cookie sheet, a metal cake pan, whatever) by coating it with olive oil and lightly sprinkling seasoned salt over the oil (optional).
6. Form each piece into a roll by pinching the bottom. Arrange into your baking dish with a little space between each roll.
7. Beat the egg in a small dish. Brush it onto the tops of the rolls and sprinkle with extra shredded cheese and/or Italian seasoning.
8. Cover with plastic wrap and let rise in a warm place for 30 minutes.
9. Preheat the oven to 375F.
10. Bake on the bottom shelf for 15 minutes. Move to top shelf and bake for an additional 20. If the rolls are browning too much, cover with foil.
11. Turn out and let cool for a few minutes. Break apart, eat, and enjoy! Really, no butter needed for these babies.