Tag Archives: bread

Cinnamon Rolls

2 Apr

My friend requested Cinnamon rolls for Easter, of course I had to oblige. Here is the recipe that I have used for years. I make them a couple of times a year. They are so easy and good and make enough rolls to freeze for later or to give as gifts.

Cinnamon rolls iced

Cinnamon Rolls

Preparation time: 30 minute(s) (plus additional rise time)

Cooking time: 25 minute(s)

Yields: 12 huge “Cinnabon” size or 18-22 regular sized rolls.

Dough
1 1/2 cups granulated sugar
3 Tbs. ground cinnamon
2 Tbs. yeast)
1 tsp. granulated sugar
2/3 cups granulated sugar
2/3 cup unsalted butter, melted
1 cup water (110 °)
1 cup warm milk
2 tsp. salt
2 eggs, slightly beaten
Up to 8 cups all-purpose flour
Coating
1/2 cup unsalted butter
1/2 cup granulated sugar

Directions:

  • Mix together 1 1/2 cups sugar and the cinnamon; set aside (this will be used later to spread on dough)
  • In a small bowl, dissolve yeast and 1 tsp. sugar in warm water; set aside
  • In a large bowl, mix together milk, 2/3 cup sugar, 2/3 cup melted butter, salt, and eggs; add yeast mixture and 4 cups of flour to mixture; beat until smooth; stir in enough flour to form a slightly stiff dough.
  • Turn dough out onto a well-floured surface and knead for 8 minutes, or if you have a mixer that can accommodate this many ingredients. I always know when my dough is finished kneading (either by hand or machine) when it can stretch quite well. It must be elastic enough.
  • Place dough into a large greased bowl, cover, and allow to rise in a warm place until doubled in size, about 1 hour.
  • Punch down dough and let rest for 5 minutes.
  • Roll dough out onto a floured surface into a 15″ X 20″ rectangle.
  • Brush 1/2 cup melted butter over dough; sprinkle cinnamon sugar liberally over dough
  • Tightly roll up dough and pinch edges together to seal; cut the roll into 12 – 18 slices using unflavored dental floss or thread.
  • Lightly grease a couple of 9″ pie pans. Place 6-8 rolls in each pan. You can either cover with plastic wrap and foil and freeze at this point or place in refrigerator overnight.
  • If you are going to bake them right away then cover pan and allow to rise in a warm place for about 45 minutes or until they have nearly doubled in size.
  • Bake rolls in a 350 degree oven for 25 – 30 minutes, or until golden brown.

***If you are going to bake the frozen rolls, pull them out the night before and place them in the refrigerator. About an hour before you are going to bake them then set the rolls on the counter to allow to rise the final time. Then bake according to the directions above.***

cinnamon roll no icing
Cream Cheese Frosting ***if you aren’t planning on baking all the cinnamon rolls at once you can easily half this recipe***
8 oz. cream cheese
8 oz.  Butter

1tsp Vanilla Extract
1/2 tsp lemon juice
16 oz. powdered sugar

Beat together cream cheese, butter, powdered sugar, lemon juice, and vanilla. Spread frosting on warm rolls.

cinnamon rolls

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Yummy Buns

6 Aug

While on vacation, my sister and I made a lot of yummy food. One of the things that she made for the 4th of July was hamburgers on homemade burger buns. I decided to make them again last night and we used them to make hamburger for dinner and Honey BBQ chicken sandwiches tonight for dinner. Last night we had baked zucchini as a side dish using some zucchini from my friends garden.

 Burger Buns: source Roxana GreenGirl, via Baker Street

Ingredients

4 cups (480 grams) bread flour
2 1/4 tsp (7 grams) dry yeast
1/4 cup lukewarm water
1 whole egg
1/2 cup mashed potatoes
4 tbsp butter diced
1 tsp salt
1/2 cup lukewarm water
1 egg yolk mixed with 1 tsp water (optional)

Directions:
  1. In a mixing bowl sift the flour. Make a well in the middle and pour 1/4 cup lukewarm water. Sprinkle the yeast and leave at room temperature until the yeast is dissolved and it foams, like a sponge.
  2. When the yeast is proofed, add the egg, mashed potatoes, butter and salt.
  3. If you’re using a stand up mixing, with the dough hook on, start mixing slowly adding 1/2 cup water and keep mixing until the dough comes clean from the sides of the bowl.
  4. If you’re mixing by hand, use a Danish whisk or a wooden spoon and slowly add water in the middle of the flour mixture until the dough is formed.
  5. Take the dough out of the bowl (no mater if you’re using a stand-up mixer or a Danish whisk) and place it on a floured working surface.
  6. Knead by hand until it becomes smooth and elastic, about 5-7 minutes.
  7. Place the dough into a floured or oiled bowl, cover with plastic wrap and leave at room temperature until doubled in volume.
  8. Take the dough out of the bowl, place it on a floured surface and divide it into 8-12 buns, depending on how small/big you want the buns.
  9. Place the buns on a baking sheet, cover and leave at room temperature until almost doubled in size.
  10. Meanwhile heat oven to 375°F.
  11. Just before putting the buns in the oven, brush them with egg wash (egg yolk mixed with water)
  12. Bake for 25-30 minutes until golden. Leave to cool slightly before removing them from the baking sheet.
  13. You can store the buns in the fridge or in the freezer. When ready to use again, just heat the oven to 350°F and place the buns in the oven for few minutes until warm. Or you can microwave them for few seconds.

Camp Loopy Ewe and Pretzel Dogs

5 Jun

I joined Camp Loopy Ewe this year and I am so glad that I did. For those who don’t know what it is it’s a free online knit-along hosted by Sheri of the online Loopy Ewe yarn shop. This has actually motivated me to start and finish a knitting project. Haha the first of 2012.

Aestlight Shawl  (ravelry link)

yarn Madelinetosh Merino Light in “Amber trinket” colorway

Knitting Started: 27 May 2012

Bound off: 4 June 2012

As for the Pretzel Dogs, I have made these twice in the last week. They were such a huge hit that my husband asked for them again. I guess these  will replace the regular Hot Dog Roll that I have made many time in the past. Well at least until he deploys again. I’m sure the kids will request both while he is gone.

Pretzel dogs: (adapted from Tracey’s Culinary adventures)
Dough

4 1/2 cups all-purpose flour

1 TBS sugar

2 tsp kosher salt

1 3/4 tsp instant yeast

1 1/2 cups warm water (about 110 F)

4 TBS unsalted butter, melted
10 cups water

2/3 cup baking soda

8 hot dogs, halved

1 large egg yolk beaten with 1 tablespoon water (for egg wash)

Coarse Salt or Kosher Salt

Directions:

Add the flour, sugar, salt, yeast, water, and butter to the bowl of a stand mixer fitted with the dough hook. Mix on low-speed until the dough comes into a rough ball. Knead on low-speed for about 5 minutes, or until the dough is smooth and elastic (it should pull away from the sides of the bowl). Transfer the dough to a large bowl that’s been sprayed with non-stick cooking spray. Cover the bowl with plastic wrap and let the dough rise for about 50 minutes, or until the dough has doubled in size.
Preheat oven to 450 F. Line 2 baking sheets with parchment paper.
Combine the 10 cups of water and the baking soda in a large stockpot or roasting pan and bring to a boil.
Meanwhile, turn the dough out onto your work surface. Divide it into 16 equal pieces. Working with one piece at a time, roll the dough into approximately a 12-inch rope. Wrap the rope around one halved hot dog – be sure to pinch the ends very well to seal (to reduce the likelihood that the dough unravels when you boil in the next step). Repeat with the remaining pieces of dough until you’ve wrapped all of the dogs.
One at a time, boil the pretzel dogs in the baking soda/water mixture for 30 seconds, transferring them to a wire rack afterward using a slotted spoon or spider strainer. Repeat with all 16 pretzel dogs. Transfer the dogs to the parchment-lined baking sheets. Brush them with the egg wash and sprinkle with the pretzel salt.
Bake for about 15 minutes, or until the pretzels are golden brown. Transfer to a wire rack to cool for a few minutes before serving. Serve with mustard or your favorite dipping sauce.

 

 

The Perfect French Bread

18 Apr

I love bread, especially a nice tender but chewy french bread. I have used many french bread recipes, but this is our favorite thus far.

Super Easy and Super Yummy. This bread also freezes well. It makes two loaves. I love this bread!!!

Click Here for the recipe and instructions on how to shape this loaf.

Easter Goodies

9 Apr

Hope that everybody enjoyed their Easter Sunday. My little family and I enjoyed a day of relaxation and good food. We also made some cute crafts this weekend. First up food, for Easter dinner we had bacon wrapped pork tenderloin, fried spinach and crash hot potatoes.

Roast Pork Loin with Bacon and Brown Sugar Glaze:

Source: The Comfort of Cooking

Serves 3

Ingredients

1 boneless pork loin, 1 1/2 to 2 pounds

2 slices bacon

1/2 teaspoon chili powder

1/4 teaspoon paprika

1 teaspoons salt

1/4 teaspoon coarse ground black pepper

1/4 teaspoon ground cumin

1/2 teaspoon ground cinnamon
Glaze:

1/2 cup light brown sugar, packed

1 tablespoons flour

1 tablespoons cider vinegar

1/4 teaspoon dry mustard
Directions:

Heat oven to 350° F. Place pork loin in a roasting pan or deep casserole dish lined with aluminum foil. Combine the rub ingredients in a small bowl and rub over the pork. Cut each strip of bacon in half and lay strips over the pork loin. Roast for about 40 minutes.
Combine the brown sugar, flour, cider vinegar, and dry mustard in a saucepan. Simmer for 1 minute. Spoon over the pork and return to the oven. Roast for about 15 minutes longer, or until pork registers 160°. Let sit for 2 minutes after removing from oven. Slice and serve.

Pan Fried Spinach:

Source: the Pioneer Woman Cooks, Food from my frontier

3 Tablespoons olive oil

5-6 cloves garlic, minced

1 lrg bunch of spinach, cleaned and stems removed

salt and black pepper to taste

Directions: Heat olive oil in a large skillet over medium-high heat. Add the garlic and quickly stir it around to avoid burning. Throw in Spinach, using tongs to move it around the skillet. Sprinkle with plenty of salt and pepper. Continue to cook just until wilted. Plate and enjoy

Crash Hot Potatoes:

Source: The Pioneer Woman Cooks, Food from my frontier

Ingredients:

12 whole new potatoes (or other small round potatoes)

Kosher salt, to taste

3 TBS olive oil

black pepper to taste

Minced Rosemary (or other herb of your choice)

Directions:

In Pot over medium high heat, boil the potatoes in lightly salted water until fork tender, about 20 minutes. Preheat oven to 450° F. Place the potatoes o a baking sheet. Using a potato masher, gently press down to mash each one. Rotate the masher 90 degrees, then mash again. Drizzle the tops of the potatoes with olive oil. Sprinkle generously with salt, pepper and rosemary. Bake for 20-25 minutes, or until golden brown and crisp.

And for a sweet treat we had Italian Easter Bread. So yummy.

 

Italian Easter Bread:

Source: The Italian Dish

makes 6 breads

Ingredients:

  • 1 package Rapid Rise (instant) yeast, about 2-1/4 teaspoons
  • 1.25 cups milk
  • pinch of salt
  • 1/3 cup butter
  • 2 eggs, beaten
  • 1/2 cup sugar
  • 3.5 cups flour (approximate)
  • 1 egg, beaten with 1 teaspoon of water
  • 6 dyed Easter eggs *
  • sprinkles or pearl sugar

Instructions:

* tip:  the Easter eggs do not need to be hard boiled.  They cook when the bread bakes.  I usually just dye the eggs uncooked, without hardboiling them.  Saves time.  Just be careful they don’t crack!

In a small saucepan, warm the milk and butter together, just till butter melts.    In a large mixer bowl, combine yeast, salt, eggs and sugar.  Add the warm (not hot – it will kill the yeast) milk and butter. Add about half the flour and beat until smooth with dough hook.   Slowly add the remaining flour to form a stiff dough.  Don’t worry about how much flour it ends up being, just keep adding until the dough is not sticky anymore.  Knead until smooth with either dough hook attachment or turn out on floured board and knead.  Place in a greased bowl, cover and let rise in a warm place until doubled, about an hour.

Punch dough down, divide into 12 pieces.  Roll each piece to form a 1 inch thick rope about 14 inches long and, taking two pieces, twist to form a “braid”, pinching the ends,  and loop into a circle.

Place on two baking sheets lined with parchment paper or Silpats.  Cover and let rise until double, about an hour again.  Brush each  bread with beaten egg wash.  Put on the sprinkles or sugar.   In the middle of each bread ring, gently place an Easter egg, making an indentation with the egg.

Bake at 350 degrees until golden – about 20 minutes.  Cool on rack.

And super easy spring crafts made by the kids. Super easy, super fun, super fast and super cute.

Coffee filter flowers and Foam bunnies and a chick in disguise.

See how my boys had to make these cute little guys more boyish. The duck and brown bunnies are football players with black under their eyes and a carrot football. They had fun making these. Have a good week and I am going to try to post again this week. Thanks for reading and happy Spring!

 

 

 

 

Banana Bread

26 Feb

I don’t know what is going on in this house but the last couple of weeks I have bought bananas but nobody seems to be eating them. So what do we do when we have very ripe bananas in the house? Well, make banana bread of course. This is going to be a picture heavy post. I am obsessed with banana bread. Love it! Can’t you tell?

I used the recipe that my sister uses with a few modifications. It turned out so good. Love to eat banana bread with a nice cup of coffee.

 

Banana Bread – heavily adapted from Crust and Crumb

  • 8 ounces flour (1 3/4 cup)
  • 1/2 TBSP baking powder
  • 1  tsp baking soda
  • 1/2 tsp salt
  • 6 TBSP butter, room temp
  • 8 ounces sugar (6 ounces brown, 2 ounces white), I used 3/4 c Brown and 1/4 c white sugar
  • 2 large eggs, room temp
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 11-12 ounces very ripe banana (about three medium), mashed
  • 3/4 cup lightly toasted, coarsely chopped walnuts, I omitted this. I don’t like nuts in my bread. yuck! 🙂
Directions –

1. Sift flour, baking soda, baking powder and salt.

2. Using a standing mixer fitted with the paddle attachment or using a hand mixer, cream butter and brown sugar until light and fluffy – about 2 minutes.

3. Mix in eggs one at a time, incorporating each egg before adding the next. Mix in vanilla and continue beating for 2 to 3 minutes until light and fluffy.

4. Mix in 1/3 of the dry ingredients, then 1/3 of the buttermilk, then 1/3 of the mashed bananas. Continue in this manner until all the ingredients are incorporated and the batter is smooth. Stir in walnuts.

5. Preheat oven to 350 degrees and grease one 9×5 loaf pan. Bake for 45 minutes then reduce the oven temperature to 325 degrees. Bake for an additional 15 minutes or until baked through. The safest way of knowing if it is finished is to test them with a probe thermometer. The internal temperature should be 180 – 185 degrees.

6. Let the loaf cool in the pan for 10 minutes, then turn it out on a rack to cool for at least one hour before slicing.

 

Hot Dog rolls

19 Feb

A twist on the plain ol hotdog. I have made these 3 times in the last month. They are a hit with everyone in the family and really easy to make. I can get 8-9 hot dog rolls out of this recipe.

Serve with a salad and some baked beans…mmmm….our favorite. Enjoy.

Hot Dog Rolls

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 6 servings

Ingredients:

Dough

    • 2 cups all purpose flour
    • 1/2 stick butter, melted
    • 1 tbsp sugar
    • pinch of salt
    • 1 tsp yeast
    • 1 egg
    • 2/3 cup water

Hot dogs

  • 6 large hot dogs
  • 2 green onions
  • 1/4 cup parsley, chopped
  • 1/2 cup cheddar cheese, shredded
  • 1 egg, for egg wash

Directions:

  1. In a small bowl mix the water, yeast and sugar together and let it sit for about 10 minutes until it starts bubbling.
  2. In another larger bowl, mix the flour with the salt.
  3. In a small bowl melt the butter and add the egg and whisk it well.
  4. Add the wet ingredients to the flour, including the yeast mixture and mix. You can use your mixer here, but I just kneaded the dough by hand. Add more flour as needed, I used 2 cups of flour, but if you need more, just add some more. Place the dough in an oiled bowl.
  5. Cover the bowl with a clean towel and let it rest until it doubles in size.
  6. Preheat oven to 375 F degrees.
  7. Cut the dough into 6 equal pieces and shape each piece into a ball. Roll out each piece into a small rectangle and place a hot dog in the middle of the dough, then just wrap the dough around the hot dog, covering it well.
  8. Cut each covered hot dog, into 1/2 inch pieces, cut the hot dog all the way through, but stop as you reach the dough. Take each piece and roll it out and shape it into a flower as in the picture below.
  9. Repeat with remaining hot dogs. Place rolls on a baking lined with parchment paper or a silpat. Brush each roll with egg wash and top with cheddar cheese, parsley and green onions.
  10. Bake for about 20 minutes or until golden brown.

Source: Jo Cooks

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