These biscuits are big and flaky- perfect for a breakfast sandwich, or anything really.
1 cup buttermilk (or 1 cup milk plus 1 tablespoon lemon juice or vinegar)
2 cups flour
4 tsp baking powder
1/4 tsp. baking soda
3/4 tsp. salt
2 Tbsp. butter
2 Tbsp. butter flavored shortening
Mix dry ingredients and cut in butter and shortening. Add buttermilk. It will be very sticky! Using lots of flour pat out to 1/2 inch thick and fold into quarters. Repeat patting down and folding up several more times adding flour as necessary. This will help make these biscuits nice and flaky. Finally roll or pat out to 1/2 inch thick and cut into biscuits. You should be able to get 6-9 big biscuits depending upon how big/thick you cut them. They will rise very big. Place in a greased pan and cook at 450 degrees for 15-20 minutes.
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Tuesday, January 18, 2011
Monday, November 01, 2010
Quick and Easy Dinner Rolls
Now if I was taking a vote, these would not be my number 1 favorite rolls. I prefer these. BUT, they are pretty good especially when you take into account the time it makes to whip these suckers up. They are very much worth it when you are looking to make rolls and are crunched for time!
3/4 C milk
4 T butter
3/4 C hot water
4 T sugar
1 t salt
4 - 4 1/2 C flour
1 heaping T yeast (I use active dry, but instant would work as well)
Pour your milk into a microwave safe container. Add your butter to the milk and put it in the microwave for 1 1/2 minutes. Preheat your oven to 170 degrees. While the milk is getting nice and toasty, turn on the tap to get your hot water. Temperature is important to making these rolls rise quickly. Put your milk/butter and hot water in the bottom of your Kitchen Aid Mixer (if you are lucky enough to have one. I just use my hand mixer). Add the sugar and salt. Then add 2 C of the flour...let it mix for 1 minute. Add the yeast. Turn the mixer on and add the rest of the flour 1 C at a time. You have enough flour when the dough scrapes the side of the bowl clean. Mix on medium speed for 5 minutes.
Cover with plastic wrap and let sit for 5 minutes. You need the plastic wrap to trap the heat. Take a stick of butter and coat the inside of a 9x13 pan (or use cooking spray). Spray your counter, or a cutting board with cooking spray. Lay your dough on top of it. Take a sharp knife, spray it with cooking spray and cut your dough into 12 pieces. Make them as equal as you can....perfection is not necessary. What a relief. Gently round them into balls, and put them in your buttered 9x13 pan.
Put the pan into your warm 170 degree oven. Let them rise for about 20 minutes or until they have risen about 1 inch above the rim of the pan. Leave your pan in the oven and turn the heat up to 350 degrees. Bake for 15 minutes. This time includes the time it takes the oven to increase in temperature. If your oven takes a long old time....you will of course need to increase the time baking. Bake until golden brown.
3/4 C milk
4 T butter
3/4 C hot water
4 T sugar
1 t salt
4 - 4 1/2 C flour
1 heaping T yeast (I use active dry, but instant would work as well)
Pour your milk into a microwave safe container. Add your butter to the milk and put it in the microwave for 1 1/2 minutes. Preheat your oven to 170 degrees. While the milk is getting nice and toasty, turn on the tap to get your hot water. Temperature is important to making these rolls rise quickly. Put your milk/butter and hot water in the bottom of your Kitchen Aid Mixer (if you are lucky enough to have one. I just use my hand mixer). Add the sugar and salt. Then add 2 C of the flour...let it mix for 1 minute. Add the yeast. Turn the mixer on and add the rest of the flour 1 C at a time. You have enough flour when the dough scrapes the side of the bowl clean. Mix on medium speed for 5 minutes.
Cover with plastic wrap and let sit for 5 minutes. You need the plastic wrap to trap the heat. Take a stick of butter and coat the inside of a 9x13 pan (or use cooking spray). Spray your counter, or a cutting board with cooking spray. Lay your dough on top of it. Take a sharp knife, spray it with cooking spray and cut your dough into 12 pieces. Make them as equal as you can....perfection is not necessary. What a relief. Gently round them into balls, and put them in your buttered 9x13 pan.
Put the pan into your warm 170 degree oven. Let them rise for about 20 minutes or until they have risen about 1 inch above the rim of the pan. Leave your pan in the oven and turn the heat up to 350 degrees. Bake for 15 minutes. This time includes the time it takes the oven to increase in temperature. If your oven takes a long old time....you will of course need to increase the time baking. Bake until golden brown.
French Bread Rolls
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour
In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake for 12-13 minutes in the preheated oven, or until golden brown.
*Can freeze the rolls after baking – microwave on high for 2 minutes before serving.
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour
In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake for 12-13 minutes in the preheated oven, or until golden brown.
*Can freeze the rolls after baking – microwave on high for 2 minutes before serving.
Quick and Easy Breadsticks
So do you ever find yourself finally getting around to thinking about what to do for dinner at like 4:30 and wish you had started earlier so you could have some breadsticks to go with your meal? Well here is a recipe for you. I found it over here. No need to spend hours waiting for them to rise- just let them rise in your oven!
1 1/2 C warm water
2 T sugar
1 T yeast
1/2 t salt
3 1/2- 4 C flour
1/4 C butter
3/4 C grated Parmesan or mozzarella cheese
Johnny's Garlic Seasoning (or your favorite garlic bread seasoning)
Mix the water, sugar and yeast together in a measuring cup or in the bottom of your mixer. Let it sit for 5 minutes. Add the salt and the flour, one cup at a time, until it is well incorporated. Mix on high for 5 minutes. Let the dough rest for 5 minutes. Melt the butter and pour half of it into a jelly roll pan (large cookie sheet).
Place the dough in the center of the pan. Let it sit for 2 or 3 minutes. Letting the dough rest makes it MUCH easier to shape. Spread the dough out flat onto the pan until it reaches all of the edges.
Pour the other half of the butter onto the dough. Spread it around with your hands. Sprinkle the Johnny's Garlic Seasoning all over the dough, and then the Parmesan cheese. With a pizza cutter cut the dough into three rows lengthwise, and then into about 12 little height wise rows.
Put the pan into a 170 degree oven for about 7-10 minutes. The breadsticks should rise about 1 inch. Turn you oven up to 350 and bake for about 12 minutes (this includes the time it takes for your oven to heat up), or until golden brown.
When they come out of the oven let them sit and rest again for about 5 minutes. Then redefine your cutting lines with the pizza cutter. I use a pair of cooking scissors to cut the edges where the pizza cutter can't reach.
1 1/2 C warm water
2 T sugar
1 T yeast
1/2 t salt
3 1/2- 4 C flour
1/4 C butter
3/4 C grated Parmesan or mozzarella cheese
Johnny's Garlic Seasoning (or your favorite garlic bread seasoning)
Mix the water, sugar and yeast together in a measuring cup or in the bottom of your mixer. Let it sit for 5 minutes. Add the salt and the flour, one cup at a time, until it is well incorporated. Mix on high for 5 minutes. Let the dough rest for 5 minutes. Melt the butter and pour half of it into a jelly roll pan (large cookie sheet).
Place the dough in the center of the pan. Let it sit for 2 or 3 minutes. Letting the dough rest makes it MUCH easier to shape. Spread the dough out flat onto the pan until it reaches all of the edges.
Pour the other half of the butter onto the dough. Spread it around with your hands. Sprinkle the Johnny's Garlic Seasoning all over the dough, and then the Parmesan cheese. With a pizza cutter cut the dough into three rows lengthwise, and then into about 12 little height wise rows.
Put the pan into a 170 degree oven for about 7-10 minutes. The breadsticks should rise about 1 inch. Turn you oven up to 350 and bake for about 12 minutes (this includes the time it takes for your oven to heat up), or until golden brown.
When they come out of the oven let them sit and rest again for about 5 minutes. Then redefine your cutting lines with the pizza cutter. I use a pair of cooking scissors to cut the edges where the pizza cutter can't reach.
Monday, October 12, 2009
Cheesy Garlic Swirls
I found this recipe off www.ourbestbites.com. The pictures are from the same. They are really yummy.
1/2 c. (1 stick) of real butter, no substitutions
1 1/2 Tbsp. garlic bread seasoning (follow the link to find a recipe for garlic bread seasoning.
Shredded mozzarella cheese
Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer for another 2-3 minutes. Cover and allow to rise 1 hour.
While dough is rising, combine butter and garlic bread seasoning. Set aside.
Roll your rough into a rectangle that's about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese.
Roll up jelly-roll style and then use dental floss to cut into 12 equal slices. Place each slice in a muffin tin. Cover with a clean cloth. Preheat oven to 350 and allow rolls to rise while the oven is heating.
When the oven is ready, bake for 18-22 minutes. You're going to need to keep a CLOSE eye on these puppies during the last 10 minutes or so--once you notice the cheese getting brown, place a sheet of aluminum foil over the rolls (you don't need to press it down or anything, just lay it on top). This will keep the cheese from burning, although it will get pretty brown on top. It's okay, though, because the insides are still all ooey-gooey.
French Bread Dough:
1 Tbsp. yeast
1 1/2 c. warm water
1 1/2 Tbsp. sugar
1 tsp. salt
4-5 1/2 c. flour
3 Tbsp. vegetable oil
1 egg yolk
2 Tbsp. cold water
1/2 c. (1 stick) of real butter, no substitutions
1 1/2 Tbsp. garlic bread seasoning (follow the link to find a recipe for garlic bread seasoning.
Shredded mozzarella cheese
Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer for another 2-3 minutes. Cover and allow to rise 1 hour.
While dough is rising, combine butter and garlic bread seasoning. Set aside.
Roll your rough into a rectangle that's about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese.
Roll up jelly-roll style and then use dental floss to cut into 12 equal slices. Place each slice in a muffin tin. Cover with a clean cloth. Preheat oven to 350 and allow rolls to rise while the oven is heating.When the oven is ready, bake for 18-22 minutes. You're going to need to keep a CLOSE eye on these puppies during the last 10 minutes or so--once you notice the cheese getting brown, place a sheet of aluminum foil over the rolls (you don't need to press it down or anything, just lay it on top). This will keep the cheese from burning, although it will get pretty brown on top. It's okay, though, because the insides are still all ooey-gooey.
Wednesday, September 30, 2009
Honey Wheat Bread
I got this recipe from an old roommate and it is fabulous! I have never made loves like these and it was sooooo easy and so quick! We'll definitely be making this again!
Raise until doubled--about 55 min.
Cut into fourths and mold into 4 giant smooth mounds.
Put all 4 mounds on a cookie sheet and let rest about 15 min.
Makes 4 loaves.
2 tablespoons yeast
1/2 cup honey
1 tablespoon salt
4 cups hot tap water
5 cups of whole wheat flour
3 cups white flour
Stir yeast, honey, salt, and water together.
Add flour and stir until no longer lumpy.
Add flour and stir until no longer lumpy.
Spread flour on counter, and knead dough, adding a little flour as you go so that it doesn't get sticky.
Knead until smooth and elastic--probably about 10 minutes total.
Put back into bowl and spray sides with non-stick cooking spray.
Raise until doubled--about 55 min.
Cut into fourths and mold into 4 giant smooth mounds.
Put all 4 mounds on a cookie sheet and let rest about 15 min.
Bake at 350 degrees for 30 to 40 min. Cover loaves with foil after 25 min baking.
Brush with butter.
Brush with butter.
Makes 4 loaves.
Tuesday, September 08, 2009
Dinner Rolls
2 cups warm water
2 T yeast (2 packets)
1 t sugar
1 egg
1 t. salt
1/3 cup sugar
2/3 cup nonfat dry milk
1/3 cup shortening
5-6 cups flour
Combine water, yeast, and sugar and set for about 10 minutes. Add remaining ingredients. Mix together in a large bowl. Use just enough flour, the softer the better. Mix well. Set aside in a bowl with 1-2 T of oil in the bottom, flip dough to cover with oil then set aside in a warm spot with a cloth on top until triple in size, 1 ½-2 hours. Roll out into desired shapes on greased pans, let rise about one hour. Bake at 350 degrees until just brown. Brush with butter. Makes 24 rolls.
2 T yeast (2 packets)
1 t sugar
1 egg
1 t. salt
1/3 cup sugar
2/3 cup nonfat dry milk
1/3 cup shortening
5-6 cups flour
Combine water, yeast, and sugar and set for about 10 minutes. Add remaining ingredients. Mix together in a large bowl. Use just enough flour, the softer the better. Mix well. Set aside in a bowl with 1-2 T of oil in the bottom, flip dough to cover with oil then set aside in a warm spot with a cloth on top until triple in size, 1 ½-2 hours. Roll out into desired shapes on greased pans, let rise about one hour. Bake at 350 degrees until just brown. Brush with butter. Makes 24 rolls.
Wednesday, June 17, 2009
EZ Wheat Bread
This is the whole wheat version. Also from Everyday Food Storage.
1 1/4 cup warm water
1 Tblsp active dry yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour
1/4 cup wheat gluten
1 tsp salt
2 Tblsp nonfat non instant dry milk
1 Tblsp butter/margarine/oil
1 Tblsp vinegar
1/4 cup potato flakes (NOT potato pearls)
Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped.
If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations. (only one loaf will fit in a bread maker)
EZ White Bread
This recipe is awesome! It tastes like a homemade version of Grandma Sycamore's. It is soft and doesn't fall apart. I got the recipe from Everyday Food Storage.
1 1/8 cups warm water
1 3/4 - 2 tsp active dry yeast
2 Tblsp sugar (you can use a little more sugar if you like your dough a little sweeter)
3 cups flour
1 Tblsp vital wheat gluten
1 tsp salt
2 Tblsp nonfat dry milk
1 1/2 Tblsp butter/margarine or oil
1/4 cup potato flakes
Add the ingredients in the order listed into a mixer bowl (like a kitchen-aid) with a dough hook attachment and mix on low for 10-12 minutes. Or mix it on the dough cycle in your bread machine.
After all the mixing is complete, if the dough still seems too gooey and you are unable to handle it, add 1 Tblsp flour at a time, and mix after each addition until the dough is manageable with your hands.
Let rise 45 mins -1 hour, punch down and use to make bread, cinnamon rolls, cookie sheet pizza, rolls, or anything else you can think of! Let rise after you have made your creation and bake according to the direction of the recipe you are making.
If you are making it into bread, form into a loaf at this time, place in a loaf pan, let rise in a warm place 45 min -1 hour and bake 375 degrees for 20-25 minutes until golden brown and sounds hollow when lightly tapped.
If you are making this recipe in a bread machine. Follow your bread machine’s directions and add the ingredients in the order listed in their recommendations. (only one loaf will fit in a bread maker)
Friday, May 15, 2009
Italian Breadsticks
I think a better name for these would be garlic parmesan breadsticks. I couldn't stop eating these last night! They are sooo good! But you better like garlic. These are fast and easy because you just throw it in your bread machine and let it do all the work.
When cycle is completed, turn dough onto a lightly floured surface; divide in half. Cut each portion into 12 pieces; roll each into a 4-in. to 6-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 20 minutes.
Bake at 350° for 15-18 minutes or until golden brown. Immediately brush with butter; sprinkle with Parmesan cheese. Serve warm. Yield: 2 dozen.
- 1 cup water (70° to 80°)
- 3 tablespoons butter, softened
- 1-1/2 teaspoons salt
- 3 cups bread flour
- 2 tablespoons sugar
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 2-1/4 teaspoons active dry yeast
TOPPING: - 1 tablespoon butter, melted
- 1 tablespoon grated Parmesan cheese
When cycle is completed, turn dough onto a lightly floured surface; divide in half. Cut each portion into 12 pieces; roll each into a 4-in. to 6-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 20 minutes.
Bake at 350° for 15-18 minutes or until golden brown. Immediately brush with butter; sprinkle with Parmesan cheese. Serve warm. Yield: 2 dozen.
Tuesday, May 12, 2009
Freeze-n-Bake Knots
These rolls are really good and they look way cool! The best thing about them is you can stick them in the freezer and pull them out whenever you need them. No defrosting necessary- just throw them in the oven! David and I think they actually taste better after you freeze them. We just ate all of them and now I want to make more to stick in the freezer. Oh and one more note- it makes 48 but I put them on jelly roll pans and it perfectly fits 15 of them, so instead of using an extra pan for 3 rolls I just divided the remaining dough and only made 45. It was easier that way.
Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down; turn onto a lightly floured surface. Divide into four portions. Cover three portions with plastic wrap. Divide one portion into 12 balls. To form knots, roll each ball into a 10-in. rope; tie into a knot and pinch ends together. Repeat with remaining dough.
Place dough knots 2 in. apart on greased baking sheets; brush with melted butter. Cover and let rise until doubled, about 20-30 minutes.
To serve immediately, bake at 375° for 15-18 minutes. To freeze for later use, partially bake at 300° for 15 minutes. Allow to cool; freeze. Reheat frozen rolls at 375° for 12-15 minutes or until browned. Yield: 4 dozen.
- 2 packages (1/4 ounce each) active dry yeast
- 1-1/2 cups warm water (110° to 115°)
- 2 teaspoons plus 1/2 cup sugar, divided
- 1-1/2 cups warm milk (110° to 115°)
- 1/4 cup vegetable oil
- 4 teaspoons salt
- 7-1/2 to 8-1/2 cups all-purpose flour
- Butter, melted
Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down; turn onto a lightly floured surface. Divide into four portions. Cover three portions with plastic wrap. Divide one portion into 12 balls. To form knots, roll each ball into a 10-in. rope; tie into a knot and pinch ends together. Repeat with remaining dough.
Place dough knots 2 in. apart on greased baking sheets; brush with melted butter. Cover and let rise until doubled, about 20-30 minutes.
To serve immediately, bake at 375° for 15-18 minutes. To freeze for later use, partially bake at 300° for 15 minutes. Allow to cool; freeze. Reheat frozen rolls at 375° for 12-15 minutes or until browned. Yield: 4 dozen.
Friday, April 17, 2009
Amish Friendship Bread
If you are starting the bread yourself combine 1 cup milk, 1 cup flour, and 1 cup sugar in a zip-top bag and squeeze it together until mixed in. This is day 1. Continue with the rest of normal instructions.
Note: Do not refrigerate the starter. Keep it at room temperature.
Day 1: Receive starter from a friend.
Day 2-5: Mush closed bag twice a day.
Day 6: Add 1 cup flour, 1 cup sugar, and 1 cup milk. Mush bag.
Day 7-9: Mush bag and release air twice a day.
Day 10: Add 1 cup flour, 1 cup sugar, and 1 cup milk. This is the day you make your bread.
First measure three 1 cup starters and put them in three separate bags. Save one for yourself and give the other two to friends.
Pour remaining batter into a large bowl and add the following ingredients:
1 cup oil
2 cups flour
1 cup sugar
1/2 cup milk
3 eggs
1 tsp. vanilla
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
1 large box instant vanilla pudding
Mix ingredients well. In a bowl, mix together 1 tsp. cinnamon and 1/2 cup sugar. Grease two loaf pans. Pour batter into loaf pans, and sprinkle top with cinnamon-sugar mixture. Bake at 35o degrees for 40-50 minutes. Cool for 10 minutes before removing from pans. This does really well in the freezer.
Friday, April 03, 2009
Bread sticks
1 T. dry yeast
1 1/2 cups warm water
1 1/2 T. malted milk powder
1 T. honey
1 tsp. salt
4 to 4 1/2 cups flour (half whole wheat and half white)
Dissolve yeast in warm water. Stir in malt powder, honey and salt. Gradually add flour til the dough forms a ball. Turn onto oiled counter and knead lightly. Divide into 20 pieces. Roll into snakes. Brush the tops with melted butter and if desired, sprinkle with Parmesan cheese, garlic salt, sesame seeds, or whatever you like on your bread sticks! Let raise on greased cookie sheets for 20-30 minutes. Bake in 400 degree oven for 15 minutes.
1 1/2 cups warm water
1 1/2 T. malted milk powder
1 T. honey
1 tsp. salt
4 to 4 1/2 cups flour (half whole wheat and half white)
Dissolve yeast in warm water. Stir in malt powder, honey and salt. Gradually add flour til the dough forms a ball. Turn onto oiled counter and knead lightly. Divide into 20 pieces. Roll into snakes. Brush the tops with melted butter and if desired, sprinkle with Parmesan cheese, garlic salt, sesame seeds, or whatever you like on your bread sticks! Let raise on greased cookie sheets for 20-30 minutes. Bake in 400 degree oven for 15 minutes.
Wednesday, February 04, 2009
40 Minute Hamburger Buns
We were making BBQ beef sandwiches and David wanted to try making homemade hamburger buns. I didn't have high hopes but these were so good, easy, and super fast. They were surprisingly fluffy and moist- like a roll. I would make them again in a smaller size to serve as rolls. I don't know how many times I wished I would have made rolls to go with dinner but by the time I think about it- it is way to late. These are super fast though- no need to let rise.
2 tablespoons active dry yeast
1 cup plus 2 tablespoons warm water (110° to 115°)
1/3 cup vegetable oil
1/4 cup sugar
1 egg
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour
In a large mixing bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1 dozen.
2 tablespoons active dry yeast
1 cup plus 2 tablespoons warm water (110° to 115°)
1/3 cup vegetable oil
1/4 cup sugar
1 egg
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour
In a large mixing bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1 dozen.
Wednesday, December 17, 2008
Pizza Rolls
PIZZA ROLLS
1 loaf unthawed Rhodes bread dough (or your own)
5 oz. cream cheese, softened
2 cups shredded mozzarella cheese
favorite pizza toppings
Roll out dough into a large rectangle. Spread cream cheese. Add favorite pizza toppings. Cover with mozzarella cheese. Roll up just like you would a cinnamon roll and cut each about 1 inch. Place on greased sheet pan. Bake at 375 degrees for 20-25 minutes and until golden brown. Dip in pizza sauce, Parmesan cheese, or ranch dressing. Cesar salad goes well with these rolls.
1 loaf unthawed Rhodes bread dough (or your own)
5 oz. cream cheese, softened
2 cups shredded mozzarella cheese
favorite pizza toppings
Roll out dough into a large rectangle. Spread cream cheese. Add favorite pizza toppings. Cover with mozzarella cheese. Roll up just like you would a cinnamon roll and cut each about 1 inch. Place on greased sheet pan. Bake at 375 degrees for 20-25 minutes and until golden brown. Dip in pizza sauce, Parmesan cheese, or ranch dressing. Cesar salad goes well with these rolls.
Sunday, October 05, 2008
Sweet Cornbread
3/4 cup sugar
2 eggs
1 1/2 cups cornmeal
1/8 tsp salt
1/2 cup vegetable oil
1 1/2 cups flour
1 Tbs baking powder
1 cup milk
Beat sugar, oil, and eggs together. Add the rest of ingredients and fill muffin papers half full or pour in greased 9x13 pan. Bake at 350 degrees for 15-18 minutes (muffins) or 20-25 minutes for 9x13 pan. Eat with butter and honey or they're dang good plain!
2 eggs
1 1/2 cups cornmeal
1/8 tsp salt
1/2 cup vegetable oil
1 1/2 cups flour
1 Tbs baking powder
1 cup milk
Beat sugar, oil, and eggs together. Add the rest of ingredients and fill muffin papers half full or pour in greased 9x13 pan. Bake at 350 degrees for 15-18 minutes (muffins) or 20-25 minutes for 9x13 pan. Eat with butter and honey or they're dang good plain!
Saturday, October 04, 2008
Johnny Appleseed Coffee Cake
The Chocolate Swirl Coffee Cake is still my favorite, but if you're looking for something not as sweet, and a little bit healthier, try this one.
2 cups Bisquick baking mix
2 Tbsp sugar
1 egg
2/3 cup water or milk
Combine, beat vigorously 1/2 minute, Fold in apple
1 cup finely chopped apple (I usually remove the skin)
Also, I often, maybe always, add more milk. It is just too thick.
Topping
1/4 cup sugar
2 Tbsp Bisquick
2 tsp cinnamon
2 Tbsp firm butter or margarine
Mix until crumbly
Spread batter in greased 8 or 9" round or square pan. Sprinkle topping over batter.
Bake 20 to 25 minutes. Serve warm.
2 cups Bisquick baking mix
2 Tbsp sugar
1 egg
2/3 cup water or milk
Combine, beat vigorously 1/2 minute, Fold in apple
1 cup finely chopped apple (I usually remove the skin)
Also, I often, maybe always, add more milk. It is just too thick.
Topping
1/4 cup sugar
2 Tbsp Bisquick
2 tsp cinnamon
2 Tbsp firm butter or margarine
Mix until crumbly
Spread batter in greased 8 or 9" round or square pan. Sprinkle topping over batter.
Bake 20 to 25 minutes. Serve warm.
Wednesday, September 24, 2008
Dinner Muffins
Mix dry ingredients together.
1 3/4 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
Mix wet ingredients together.
1 egg
1/3 cup oil
1/2 cup milk
Combine and whisk well. Fill muffin papers half full and bake 18-20 minutes at 350 degrees. Enjoy with butter or jam! These are perfect when you need a quick bread to go with your meal.
1 3/4 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
Mix wet ingredients together.
1 egg
1/3 cup oil
1/2 cup milk
Combine and whisk well. Fill muffin papers half full and bake 18-20 minutes at 350 degrees. Enjoy with butter or jam! These are perfect when you need a quick bread to go with your meal.
Wednesday, June 25, 2008
Whole Wheat Bread (for the Bread Machine)
I have a new favorite website. The food storage guru in our ward has a blog about food storage and I love it. I recently decided to start using my bread machine again. Taking all the time and effort to make bread by hand means I don't make it as often as I would like. So, after incorporating some tips from the previously mentioned website, and messing it up a few times, we finally have a winner! We have a small bread machine so this recipe makes a 1.5 pound loaf.
1 cup + 2 Tbsp water (75-85 degrees)
1 1/2 Tbsp Butter, softened
1/4 cup firmly packed brown sugar
1 1/4 tsp. salt
3 1/2 cups whole wheat flour
3/4 tsp. bread machine yeast
1 Tbsp. gluten
1/3 cup potato flakes
Place ingredients in pan in the following order: water, butter, sugar, salt, potato flakes, flour, gluten. Make a small indention in the flour and add yeast, making sure it doesn't come into contact with liquid. Make sure machine is set to whole wheat setting. When bread is finished baking, remove and put into a large, ziplock bag and close to cool completely. This will keep the crust from being too hard to slice thinly.
1 cup + 2 Tbsp water (75-85 degrees)
1 1/2 Tbsp Butter, softened
1/4 cup firmly packed brown sugar
1 1/4 tsp. salt
3 1/2 cups whole wheat flour
3/4 tsp. bread machine yeast
1 Tbsp. gluten
1/3 cup potato flakes
Place ingredients in pan in the following order: water, butter, sugar, salt, potato flakes, flour, gluten. Make a small indention in the flour and add yeast, making sure it doesn't come into contact with liquid. Make sure machine is set to whole wheat setting. When bread is finished baking, remove and put into a large, ziplock bag and close to cool completely. This will keep the crust from being too hard to slice thinly.
Wednesday, April 09, 2008
Tortillas
2 cups flour
1 tsp. salt
1/2 tsp. baking powder
3/4 cup water
1/4 cup lard (shortening)
Mix dry ingredients. Cut in shortening with pastry blender or 2 knives. Add water. Divide into abt. 8 balls (depending how big or small you want them) and roll each ball thinly. Cook in electric skillet or on stove over a medium to medium-low heat. You don't want them to cook too fast/too hot they will turn crisp.
1 tsp. salt
1/2 tsp. baking powder
3/4 cup water
1/4 cup lard (shortening)
Mix dry ingredients. Cut in shortening with pastry blender or 2 knives. Add water. Divide into abt. 8 balls (depending how big or small you want them) and roll each ball thinly. Cook in electric skillet or on stove over a medium to medium-low heat. You don't want them to cook too fast/too hot they will turn crisp.
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