Dinner Rolls – Make homemade rolls for Thanksgiving


Have you ever tried Corned Beef Hash? Not a homemade version, but the kind from the can. Oh, if you haven’t, you aren’t missing anything. Actually, you are missing something, the ability to tell everyone how horrible it is because you’ve tasted it and you know. I have never smelled and tasted something so vile. As soon as you pop open the can, the smell of dog food wafts past your nose. Yes, I said “dog food.” While they say that this is human food, I venture to guess that this is really just canned dog food and they mistakenly put a corned beef hash label on it. While my husband and I were dating, he tried to pass this off as an appropriate breakfast food. That was the first time I experienced it and THE LAST. It’s funny, because it was the last time he ate it as well. Ever since I said, “Oh my gosh, that smells like dog food” he hasn’t been able to eat it. I’m glad it’s not his favorite food, because it will never be in my pantry.

Anyway, I invited my parents over for dinner this past weekend, and I made turkey tetrazzini. I wanted to make dinner rolls to go along with it. Now, I wasn’t about to take the easy way out and buy some frozen dough or even the Brown and Serve rolls that you can buy at the grocery store. I wanted to make them from scratch.



For me, making yeast breads is so much fun. It’s a project that requires you to carefully follow the recipe. Other recipes are very forgiving, but not bread. I found a good recipe for dinner rolls on Foodnetwork.com. It had some pretty simple ingredients, so I knew it would be easy to prepare.

I am a little impatient, so the picture below is what happened in my kitchen when I needed to cool off the scalded milk. I didn’t want to wait for it to cool off naturally. So, this is the highly sophisticated way to make your bread baking go a bit faster.



This bread requires 2 rises, which isn’t tough, but you just have to plan ahead. If you want to make these for Thanksgiving, just be sure to give yourself several hours of prep time to ensure that they are done and warm by the time the family is sitting down to stuff their faces.



This story has somewhat of a sad ending. I popped them in the oven, on the middle rack, and let them alone to bake. All of a sudden I started seeing smoke coming out of the oven. Never a good sign! Half of my rolls were burnt on the bottom. I recommend putting these on the top rack of your oven, or else you will be forced to turn your burnt rolls into bread pudding or croutons.

Pretty rolls…



Burnt rolls…



Hopefully yours turn out like this…



Dinner Rolls
Adapted from: Food Network
Printable Recipe

Ingredients:
1 package rapid rising yeast
1 cup warm water
1/2 cup granulated sugar
1 egg, lightly beaten
1 tbsp. salt
1 cup milk, scalded but cooled to warm
1/2 cup butter (1 stick), melted, plus an additional 2 tbsp (softened) for spreading on rolls
5-6 cups AP flour

Directions:
In bowl of standing mixer, combine yeast and warm water. Stir to dissolve and let sit for 10 minutes. Stir in sugar, egg, salt, milk and melted butter. Using the dough hook, slowly mix in the flour until it is just slightly sticky. The dough should be pulling away from the sides of the bowl as the dough hook is mixing. Add more flour until it reaches the appropriate consistency.

Turn dough out onto lightly flour surface and knead for an additional 4-5 minutes – incorporate additional flour until the dough is no longer sticking to your hands. Form into a tight ball.

Spray a bowl with cooking spray and place the dough into the bowl, turning the dough to coat it with oil. Cover with a towel and place in a warm area (I use the top of the stove) to rise for at least an hour or until the dough has doubled in size.

Lightly spray 2, 12 cup muffin tins with cooking spray. Turn dough out onto countertop and punch down (about 6 punches works). Using a pizza wheel, cut dough into 1-inch wide strips and then cut it again to create 1 inch cubes. Form the cubes into 1-inch balls and place 3 of the balls into each muffin cup. Once you have filled the muffin tins, cover with a towel and let them rise again for 30-45 minutes.

Preheat oven to 425 degrees. Brush risen rolls with softened butter. Place rolls on the top rack of oven and bake for 10-15 minutes, or until they are golden brown.

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Povitica – An Eastern European dessert for the Daring Bakers Challenge





The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat!

Have you ever heard of Povitica? I hadn’t until this challenge. Honestly, I really didn’t want to participate because this recipe seemed quite difficult. There were so many steps that I even missed one. Oops! I started watching the other bakers as they finished their challenges and became inspired. Their loaves turned out so beautifully and I wanted to prove to myself that I could do it as well. I also wanted an excuse to use one of my most prized possessions, besides my Kitchen Aid mixer, my marble rolling pin which was handed down to me from my mom who received it from her Aunt. I remember seeing that rolling pin in my great aunt’s dining room when I was a kid, and I always thought it was so cool. I bet she never could have imagined that it would end up in my hands and that I’d be using it weekly….thanks Aunt Iva!

As I say with most of my Daring Cooks recipes, this isn’t for the novice baker. In fact, it almost wasn’t for me either. The thought of rolling out that dough and having to fold it really scared me. But it wasn’t tough at all. I should have known better. There have been many times in my life that I was scared of something that turned out to be less painful than expect or not painful at all. I guess the lesson in all of this is to always give yourself the opportunity to know if you like something or not. I almost declined to participate in this challenge because I thought it would be too hard. I’m so glad I didn’t. This Povitica was delicious! My children loved it, my friend loved it and even the neighbors liked it. If you are looking for a challenge and a way to impress a guest that may be from Eastern Europe, make them a Povitica.

Povitica
Recipe by: Jenni of The Gingered Whisk
Printable Recipe

To activate the Yeast:
½ Teaspoon Sugar
¼ Teaspoon All-Purpose Flour
2 Tablespoons Warm Water
1½ Teaspoons (1 package) Rapid Rising Yeast

Dough:
½ Cup Whole Milk
3 Tablespoons Sugar
3/4 Teaspoon Salt
1 Large Egg
1 tablespoon Unsalted Butter, melted
2 cups All-Purpose Flour, measure first then sift, divided

Topping:
(I accidentally forgot this step)
2 Tablespoons Cold STRONG Coffee
1½ Teaspoons Granulated Sugar
Melted Butter

Filling:
Adapted from: Sweet Pea’s Kitchen http://sweetpeaskitchen.com/2011/03/23/caramel-crumb-bars/

1 stick unsalted butter
2 tablespoons light corn syrup
1/2 cup packed brown sugar
2 cans (14 oz) sweetened condensed milk

Directions:

To activate the yeast:

Add sugar, flour and yeast to a bowl of warm, not hot, water. Cover with plastic wrap and let sit for 5 minutes.



Yeast after 5 minutes.



To prepare the dough:

In a medium saucepan, heat milk to the scalding point stirring constantly. Do not boil. Allow to cool slightly before using.



In a large bowl of a stand mixer, combine the milk, 3 tbsp. sugar, and the salt. Add the beaten egg, melted butter and 1/2 cup of the flour. Switch to the dough hook (or remove and knead the rest of the flour in by hand), kneading with the dough hook and adding in the flour until the dough starts to clean the bowl. I used almost all of the 2 cups of flour. Remove from the bowl and knead in any additional flour until the surface of the dough is smooth and does not stick.

Form the dough into a ball and place in a lightly oiled bowl, turning to coat the dough on all sides. Cover with plastic wrap and let rise in a warm place until the dough has doubled in size (about 90 minutes).



Cover a large countertop or table with a clean bed sheet. Lightly dust with flour to prevent sticking. Turn risen dough out onto cloth and begin rolling it out using a rolling pin.



Start from the center and work outward. Roll the dough into a large rectangle. Spoon 1 teaspoon of melted butter on top of the dough and then begin spreading the dough with your hands. You can also use a rolling pin to achieve a flatter dough.



The dough should be thin enough to see through. Be sure to continually pick up the dough to ensure that it’s not sticking. Once the dough it paper thin, begin preparing the filling.



To prepare the filling:

Add butter, corn syrup, brown sugar and sweetened condensed milk to a large saucepan and heat over medium heat until simmering. Continue to simmer until the mixture begins to smell caramely and it changes color slightly. Use the caramel immediately or else it will be impossible to spread on the dough.



Rolling and Assembling the Bread:

Preheat oven to 350 degrees.

Using a spatula, spread the caramel over the top of the dough leaving a rim around the edge to ensure a good seal once the dough is rolled.



After the caramel is spread out completely, begin rolling the dough into a long snake. Use the sheet to lift up and let the dough roll itself up like a jelly roll. This technique works really well.

Grease a standard sized loaf pan and place a portion of the dough into the pan, forming a “U” shaped with the 2 ends sticking out of the pan. Next, fold the 2 loose ends back into the pan making sure that they are coiled around one another to ensure that the bread has the unique, swirled look when it is sliced.



Mix coffee and sugar and brush over the top of the bread and place in preheated oven.

Bake at 350 for 15 minutes and then lower temperature to 300 and then bake for an additional 45 minutes.

Remove bread from oven and brush with butter.



Let bread sit in pan for 30 minutes, although I used a knife to ensure that the caramel wouldn’t stick and make it impossible to remove from the pan.

Slice and serve!

Garlic Bread – The perfect side to a perfect pan of lasagna



I like to think that I’m an awesome chef. Ok, I’m not a chef at all. In fact, I’ve only been trained by all of the wonderful bloggers and websites out there. I have no formal training in cooking and baking.

As I was talking to the hubby a few nights ago, I made a really dumb comment. I said,

“I’m actually a pretty good cook, I hardly mess up recipes. Everyone makes it sound like cooking and baking are so difficult; I just don’t understand why they say that. Cooking and baking are so easy, I don’t know how people mess up recipes so badly.”

Leave it to the hubby to put me back in my place…he said, “so, like when you baked that pumpkin pie without sugar.” Dang! He got me with that one. He had a few others that I had conveniently forgotten. Oh well, let me live in my fantasy world please.

One of the dishes that I completely screw up everytime is homemade hashbrowns. My husband has perfected the art of making hashbrowns from scratch. He grates the potatoes himself and fries them up perfectly. He is a hashbrown connoisseur. Well, on Sunday morning he made a mistake. He decided to take his motorcycle for a ride to the grocery store to get sugar, leaving me with the task of preparing the hashbrowns. I told him that I would happily go to the grocery store, mostly because I knew I was going to have to cook those darn hashbrowns if I stayed home. And, he eagerly handed over the “hashbrown cooking” reins to me so he could ride his motorcycle, even it was only for a short distance. Neither of us wanted to cook the hashbrowns, but the potatoes had already been peeled. I should have made a different recipe, but instead I forged ahead with my husband’s original plan.

It always seems like such a simple recipe; shred the potatoes, heat some oil and fry. But it never turns out this way for me. The potatoes always end up burnt, there is never enough oil and they are raw in the middle. This Sunday was no exception – burn, raw potatoes. I vowed to concur this dish, and I WILL do it. I’m going to make hashbrowns to rival the ones they make at Denny’s! Watch out!

I just realized that I have been rambling on and on about potatoes and this post really has nothing to do with potatoes. I better get back on task….

Sunday is a big cooking and baking day for me. I love to spend the entire day in my kitchen baking up the fancy things that I don’t have time for during the week. I decided that homemade lasagna would be the perfect Sunday dinner for us, paired with some homemade garlic bread. YUM! I’m going to post the lasagna recipe next, so watch for it.

I made this french bread a few weeks ago, and it is really easy and good. I figured it would be a good bread to use for fresh garlic bread. My 11-year-old son was my Sous Chef, and I was really excited to teach him how to make bread. He was such a big help and I’m hoping that by teaching him early, he will be able to cook for his family when he gets older. We had such a great time cooking together.

We prepared the french loaves (recipe found here), and then made it in to garlic bread. It was so fresh and delicious. I’m somewhat upset that I didn’t bring some to work for lunch, but it will be waiting for me when I get home. Enjoy!



Garlic Bread
By: The Accidental Cook
Printable Recipe

Ingredients:

1 loaf fresh french bread, sliced in half
1/2 cup unsalted butter, softened
1 tbsp. minced garlic (more or less depending on taste preference)
1 tbsp. grated parmesan cheese
1 tsp. oregano
1 tsp. parsley
1/2 tsp. salt

Directions:

Combine all ingredients in small bowl, mixing until completely smooth and light. Spread butter mixture on each half of french bread.

Preheat your oven broiler. Place bread on baking sheet underneath broiler and broil for 5-6 minutes, or until bread reaches your desired level of doneness. Serve immediately.

French Bread Recipe – Easy and Delicious!



I LOVE BREAD! There, I said it. I think I’ve only met 1 other person in my life that doesn’t like bread. I think he must be an alien. I could eat bread for every meal and in between every meal. I like it with butter, cinnamon/sugar, honey, Nutella, and pretty much any other way that it can be served. But, I still don’t like Rye bread. There is nothing good about rye!

Yesterday I was outside dethatching the lawn. Ok, for those of you that have never done this, it sucks! If you have never dethatched your lawn, you don’t know what this means, and if you DO starting dethatching, it will take you forever because you’ve never done it before. Lesson learned….dethatch your lawn every year and it won’t take 2 days to do just your front lawn. During the process of dethatching, I realized that we have virtually no grass in the front yard. It’s mostly weeds. GREAT! No wonder it always looked bad. Oh well, a special thanks goes out to the dude at Home Depot who told us exactly how to fix it. $150 later, we are ready for a thick, green lawn that requires multiple mowings each week. I love being a responsible homeowner…NOT.

So, while I was dethatching the lawn I came up with the idea to make homemade french bread (like I didn’t already have enough going on). I went inside, found a great recipe online, and then threw this together. The recipe that I found was really great because it had step-by-step instructions. I decided to go ahead and take pictures during my prep and baking processes, so I will post them as well. But, check out this post to see an even better play by play for making this bread.

If you have the time, make a couple of loaves of homemade bread. Try it at least once in your life. It’s not tough. The difficult part is kneading the dough, and I have a Kitchen Aid mixer with a dough hook, so it takes no time at all. Most stand mixers come with a dough hook, so use it if you have it. The other tricky part is getting the water temperature right. It can’t be too hot or too cold…it should feel a little warmer than room temperature. I don’t ever actually get a thermometer out to test the temperature, similar to the fact that I rarely time anything that I cook. I’m kinda lazy!

Perfect French Bread
Recipe from: Steamy Kitchen
Printable Recipe

Ingredients:

4 cups flour (AP or Bread)
1 package (2 tsp.) active rapid rising yeast
2 teaspoon salt
1 1/2 cups warm water

Add 3-3/4 cup flour to large bowl of stand mixer. Add 2 tsp. yeast to 1 side of bowl and 2 tsp. salt to other side of bowl. Create a well in the center and pour in 1-1/2 cups warm water. Using paddle attachment mix until dough forms a sticky mass.



Switch to the dough hook and mix on medium speed for 3 minutes. Let dough rest for 5 minutes. Turn mixer back on and mix for another 3 minutes.



Take the remaining 1/4 cup flour and spread it onto a clean work surface. Turn dough out onto floured surface and kneed in flour until dough can be formed into a nice, non-sticky ball. NOTE: I only used about 2 tbsp. flour. Do NOT use all of the flour if you do not need it. You don’t want the bread to be dry and crumbly.

Spray a medium sized bowl with cooking spray and add the dough ball to the bowl and turn the ball over to coat with oil. Cover with plastic and let rise in a warm place for 90 minutes.



NOTE: I turned on my oven and let it preheat. I then turned it off and placed my bowl on top of the oven so it doesn’t get too cold sitting on the counter.

When the bread has 15 minutes left to rise, preheat the oven to 450 degrees and place your baking stone or baking sheet in the oven to warm.

Let dough rise until doubled (about 90 minutes).


Turn dough out onto lightly floured surface.




Punch dough down, form into a ball again and then cut the dough in half using a pizza cutter. Place one of the halves back into the plastic covered bowl until ready to use. Shape one of the pieces into a rectangle.

Fold the long ends of the rectangle over each other. The 2 long ends should overlap slightly. Using the side of your hand and using a “karate chop” type motion, press the middle of the dough where the two ends overlap down so that it forms a nice indentation down the middle of the dough. (see Steamy Kitchen’s post for a pic of this. I forgot to take a picture of this step.)

Now pull up the long sides again and pinch them together in the center. Also, pull the short ends together and pinch to seal.



Turn dough over.



Place on lightly floured cutting board and cover with damp kitchen towel. Let rest for 30 minutes.

Gently place dough on heated pizza stone and cut 4 shallow, diagonal slits in the top of the bread using a sharp paring knife. Place dough in oven and bake for 20-25 minutes. I used a thermometer to ensure the bread was done (190-210 degrees).



You can also add steam to the oven by spilling 1/4 cup water onto the bottom of the oven and closing the door while the bread is baking. This supposedly helps form the crust.

Remove bread from oven and let cool slightly before serving.



Cranberry Orange Bread Recipe


Have you ever had one of those days where you just lack the energy to do anything? I was so tired yesterday that I didn’t even want to make dinner when I got home. It was all I could do to get myself to Zumba last night. By the way, if you haven’t tried Zumba yet, you have to do it. I have lost over 60 pounds doing mostly Zumba, so, if you like to dance, and you live in St. Charles County in Missouri, you should check out The Fitness Fuzion. I love that place…I promise they didn’t pay me to say that.

I have been promising a friend that I would try to make the cranberry-orange scones like they make at Starbucks. Honestly, I’ve never had one, and I really can’t afford another addiction for something at Starbucks. So, my goal last night was to make a pumpkin bread and then make cranberry-orange scones tonight. Well, that’s what I get for trying to plan…my pumpkin had gone bad. I had already greased and floured the pan, so I had to make some type of bread.

I found a great recipe for Cranberry Orange bread, but I had to tweak it a little to make it my own. It was very easy to make. The only thing that may take you a little extra time is zesting the orange, and it really doesn’t take that long.

I hope my friend isn’t upset that this post isn’t for her scones, but I’m certain that she would be just as happy with this bread. I bet she would be even happier if I would bring her a piece.

Below are the step-by-step instructions with photos (full recipe follows at the bottom):

Preheat oven to 350 degrees. Grease and flour a 9 x 5 bread pan.


In a medium bowl, whisk together 2 cups flour, 1-1/2 tsp baking powder, 1/2 tsp. baking soda, and 1/2 tsp. salt.



Using a grater or zester, take a whole orange and grate the outside skin until you see the white part. Do not grate anything beyond the orange skin. You will need the zest from the skin of approximately 1 medium sized orange. **Doesn't everyone wish they had a "Hand Model" for a daughter?**



Add 1 tbsp. zest and 1-1/2 cups dried cranberries to the flour mixture and stir to coat.



In a medium bowl, using a mixer, combine 1/4 cup softened butter, 1 cup sugar, and 1 egg until smooth.



Sorry everyone. Apparently I was in a hurry and forgot to take a picture of this step. So, use your imagination…

Add in 3/4 cup orange juice and mix until combined. Add flour/cranberry/orange mixture and mix just until combined.

Pour batter into prepared pan and bake for 1 hour.



Once again, I didn’t take a picture of the final steps. What is going on with me???
Remove from oven to a cooling rack. Run a knife along the edge of the pan and then invert onto cooling rack to remove bread from pan.

To make the glaze, in a small bowl, mix 3/4 cup powdered sugar, 1 tsp. vanilla and fresh orange juice (use the juice from half of the orange that you used for the zest-just cut in half and squeeze directly into the bowl). Add additional juice to reach the desired consistency.

Spread over the top of the warm bread.



Slice and serve.



Cranberry Orange Bread
Adapted from: Allrecipes.com

2 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tbsp. orange zest (you will need 1 whole orange)
1-1/2 cups dried cranberries

1/4 cup butter – softened
1 cup granulated sugar
1 egg
3/4 cup orange juice

Glaze:
3/4 cup powdered sugar
1 tsp. vanilla extract
1 tbsp. fresh orange juice

Directions:

Preheat oven to 350 degrees. Grease and flour a 9 x 5 bread pan.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Using a grater or zester, take a whole orange and grate the outside skin until you see the white part. Do not grate anything beyond the orange skin. You will need the zest from the skin of approximately 1 medium sized orange. Add the zest and cranberries to the flour mixture and stir to coat.

In a medium bowl, using a mixer, combine the softened butter, sugar, and egg until smooth. Pour in the orange juice and mix to combine. Add flour mixture and stir just until combined.

Pour batter into prepared pan and bake for 1 hour.

Remove from oven to a cooling rack. Run a knife along the edge of the pan and then invert onto cooling rack to remove bread from pan.

In a small bowl, mix powdered sugar, vanilla and fresh orange juice (use the juice from half of the orange that you used for the zest-just cut in half and squeeze directly into the bowl). Add additional juice to reach the desired consistency. Spread over the top of the warm bread.

Homemade Pretzels Recipe – Perfect for your football parties



I love bread! I’m not real picky about the kinds of breads that I like, but the one bread that I do NOT like is marbled rye. I can eat the soft rye with dill dip, but that’s where I draw the line. My mom used to make little, mini pizzas on rye bread squares, and I could never figure out why I didn’t like them. Now I know…the rye bread! I would like to try making them someday with a different type of bread.

Last year was my first attempt at making homemade pretzels. I was a little scared to try them because they seemed time intensive, and I knew that they probably wouldn’t taste as good as my favorite, Auntie Annes. But, we were going to a Superbowl party, and I knew I needed to bring something. Pretzels seemed like the perfect treat.

This recipe is not too time intensive, but any time you are using yeast, you have to be patient. As long as you follow the directions in the recipe, you can’t mess this one up.

These pretzels are really, really, really good. They DO taste like the mall pretzels, and not like the ones you take out of the freezer and bake. You can cut them into little pieces and make pretzel bites out of them as well. You could also sprinkle with cinnamon and sugar. The possibilities are endless. So try making these for your Sunday football gatherings. Your friends and family will love them!



Soft Pretzels
Adapted from: Allrecipes.com

Ingredients:

4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil

1/2 cup baking soda
4 cups hot water
1/4 cup kosher or sea salt, for topping
1/4 cup melted butter

Directions:

In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water by stirring gently with a fork. Let stand for 10 minutes (yeast should be foamy).

In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. You can also do the above steps using the dough cycle in your bread machine. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.

After 1 hour, turn dough out onto a lightly floured surface and divide into 12 equal pieces using a pizza cutter. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with salt.

Bake in preheated oven for 8 minutes, until browned.

Remove from oven and brush with generous amounts of melted butter.