The World's Best Dinner Rolls

{nuff said}
I've been meaning to try these for the longest time, but the phrase 'making bread' has the up most negative connotation I can think of. Bread is yummy, yet labor intensive. Anyways, these truly do live up to their name. I've never tasted heaven before... until these babies came into my life. 
These were a part of our Thanksgiving dinner, maybe if you are looking for something to complete your Christmas dinner, yes?... But you don't really need a reason to make them, let's just be honest!

Ingredients:
2 cup whole milk (if you’re in a pinch, you can use 2%, but whole is best. Don’t use 1% or skim)
½ cup + 1 Tbsp. sugar, divided
1/3 c. (5 1/3 Tbsp.) butter
2 tsp. Kosher salt
2 pkgs. active dry yeast (or 4 1/2 tsp.)
2/3 cup warm (105-115-degree) water
8-9 cups all-purpose flour
3 beaten eggs

Directions:

Combine milk, 1/2 cup sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts.

Remove from heat. Allow to cool to lukewarm. I filled my sink full of ice cubs and set the pan in the sink. This step is really important because if the mixture is too hot, it will kill the yeast.

While the milk mixture is cooling, dissolve the yeast and 1 Tbsp. sugar in warm water. Let stand about 10 minutes. If the yeast hasn’t bubbled, you’ll need to repeat this step.
In a large mixing bowl, combine 3 cups flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.

Add beaten eggs. Beat again until combined. Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft–it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Don’t worry, it will firm up during the rising process. Part of what makes these rolls so good is that they’re so soft and light; if you add too much flour, they will be heavy and dense. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.

Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half.
Spray 2 9×13 glass pans with cooking spray. Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces. This dough should be very easy to work with, almost like play-dough. Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in the second pan.

Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375.

Bake for 15-18 minutes or until golden-brown.

Remove from the oven and allow to cool to room temperature. These are absolutely fantastic... ask my FIL. He ate them all!


Source: Our Best Bites - World's Best Dinner Rolls

 

Soft Garlic Knots

{if only bread didn't make you fat, i'd eat these for every meal}
I'm not always one for making bread. Then I remember how good it makes your home smell and my attitude changes and I end up making double batches. Such was so for this recipe. They just sounded so good I couldn't resist. These were gone by the end of the night.

Ingredients:
3 cups all purpose flour
1 tablespoon sugar
2 teaspoon instant yeast
1 1/4 teaspoon salt
2 tablespoons olive oil
1/4 cup milk
1 cup plus 2 tablespoons warm water

For the glaze:
3 cloves garlic, minced
3 tablespoons melted butter
1/2 teaspoon Italian seasoning

Directions:
In a large bowl (whether attached to a stand mixer or not, it doesn't matter) combine dry ingredients. Add the oil, milk, and water. Mix until ingredients have formed a dough. Switch attachment to dough hook and knead on low until the dough is smooth and elastic, about 8 minutes. You can also knead by hand, about 10-12 minutes. Transfer to bowl coated with cooking spray. Turn once to coat, cover with plastic wrap and let rise 1 hour or until doubled in bulk. Divide dough into 12 equal pieces. Roll each piece into a 10 inch long rope, and tie into a knot. Tuck the end pieces above and under respectively, into the center. 

 Transfer rolls onto a baking sheet lined with parchment paper. Cover with a clean towel and let rise again for 30 minutes. 

Preheat your oven to 350F, and mix the ingredients for the glaze and brush over the top of each roll. Bake until set and lightly browned about 15-18 minutes. Let cool slightly before enjoying!
Source: Annie's Eats 

Apple Cinnamon Bran Muffins

{i didn't know bran tasted so good}
I was always kind of against all bran infused foods because I thought that's only what heath nuts ate. Again, my palate is expanding. I now am in love with bran muffins. They were really healthy but they didn't taste like it. They kept me full so I wasn't craving potato chips 30 minutes later. Plus, I put huge chunks of fruit in them which just makes everything better. You should give them a try if you haven't already, and if you have.. well, good for you! Give this recipe a whirl when you are in need of a health snack!

Ingredients:
1/2 cup boiling water
1 1/2 cup whole bran cereal (not flakes)
1 1/2 cups all purpose flour
1/4 cup sugar
1/4 cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
14 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup plain yogurt
1/2 cup sour cream
1/4 cup vegetable oil
2 whole apples, skinned, cored, and chopped into chunks

Directions:
Preheat oven to 400F. Grease 12 muffin cups with cooking spray or butter. In a medium bowl, pour boiling water over cereal. Stir to moisten; set aside.
In another medium bowl, combine all dry ingredients. In a smaller bowl, add eggs, yogurt, sour cream, and oil. Stir cereal and flour mixture into wet ingredients just until moistened, fold in apples.
Spoon batter into prepared pan, filling 3/4 full. Bake about 15-20 minutes or until a tooth pick comes out clean. Serve warm and enjoy! 

Mini Caramel Pecan Rolls

{half the dough, does that mean half the calories?}
One day, I was roaming through my many cookbooks, particularly the dessert and bread sections, and I came across these and suddenly started craving them. There wasn't even a picture, and I still wanted them. I glanced at the nutritional information and could feel my butt begging me to not make them. So, I decided to split the dough in half, and just use half instead of making a full batch. I don't think it really changes how healthy or unhealthy they are, but at least you only have a few to eat instead of a lot. You're welcome.

Ingredients:
2 1/4 teaspoons dry yeast (about one package)
1/2 cup warm water (100-110 degrees F.)
1/4 cup sugar
1/2 cup reduced fat sour cream
2 tablespoons butter, softened
1 teaspoon salt
1 large egg, lightly beaten
3 1/2 cups all purpose flour
3/4 cup brown sugar
2 tablespoons cinnamon

Caramel:
2/3 cup brown sugar
1/4 cup butter
2 tablespoons corn syrup
2/3 cup chopped pecans

Directions:
Dissolve yeast in warm water in a large bowl, let sit 5 minutes. Add sugar, sour cream, softened butter, salt, and egg to yeast mixture; beat with a mixer at medium speed until smooth. Add 2 cups flour to yeast mixture, stirring until a soft dough forms.

Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turn once to coat. Cover and let rise in a warm place for 1 hour and 15 minutes or until dough doubles in size. Punch dough down; cover and let rest 5 minutes. Meanwhile, in a small saucepan combine 2/3 cup brown sugar, 1/2 cup butter, and 2 tablespoons corn syrup. Stir over medium heat until combined. Spread mixture in prepared 8 inch round baking dish. Sprinkle 2/3 cup chopped pecans over caramel, set aside. Divide dough in half. You can freeze the remaining dough if you want, or you can use it and make a double batch. Working with one portion at a time, roll dough into a 12x9 inch rectangle on a floured surface. Brush surface with some melted butter, and sprinkle with 3/4 cup brown sugar and cinnamon. Roll up starting from a filled long side, pinch the dough to secure so it doesn't unroll on you. Take some dental floss, and cut 1 inch slices of dough placing them facing down in caramel pecan mixture.

Cover and let rise again for 30-40 minutes or until doubled in size again. Bake for 25-30 minutes at 375F.

After baking, immediately invert rolls onto serving platter. Nutritional info: 463 calories per 3 rolls. You should only end up with 10-12 rolls depending on how thick you slice the dough. Don't be afraid to share these with your neighbors if you are tempted to eat them all in one sitting...

Mmm... yummy! Thanks for reading!

Source: Better Homes and Gardens New Cookbook 15th Edition and

Cooking Light Complete Cookbook. 

BBQ Chicken Personal Deep Dish Pizza's

{chicago style}
One thing my husband knows well from his two years in Chicago is deep dish pizza. I don't know why it's taken me this long to make deep dish pizza when he's constantly raving about how amazing it is. In the words of Gru from Despicable Me... "light bulb". We made our own crusts from a family recipe for pizza dough, but I'm certain you can use whatever dough you want, pre-made or make it yourself. And, like all pizzas, you can add whatever toppings you want!

Ingredients for pizza dough:
2 3/4 cups warm water
1 tablespoon sugar
2 tablespoons yeast (active dry)
1 1/2 teaspoon salt
1 tablespoon oil
5-6 cups all purpose flour

2 cups grated mozzarella cheese
1/4 cup BBQ sauce
1/4 cup chopped bell pepper
1/4 cup chopped tomatoes
1/4 cup chopped green (or red) onion
2 chicken breasts, cooked and cubed

Directions: In a large bowl, add water, sugar and yeast- let rise for 5 minutes or until foamy. Add salt, oil and about 3 cups of the flour and mix either with a dough hook or a spoon/hands until all the flour is incorporated. Then add the remaining flour a little at a time until it's no longer sticky. Separate dough in half and if you aren't going to use it right away, wrap it in plastic wrap and refrigerate for about a day, or freeze it. Cut remaining dough in half again and roll each piece out to fit the size of an 8x8 inch round baking dish. Spray two 8x8 or 9x9 inch round baking dishes and place pizza dough in each dish- press dough down firmly along the inside of the pan.
Spread some BBQ sauce on the dough, then top with veggies and chicken. Then add cheese. Bake for 20-25 minutes or until bubbly, at 400F. Let pizzas sit about 5 minutes before turning them out of the pans. There ya have it!

Don't forget a little extra BBQ sauce for dipping! 

Quick Cinnamon Rolls

{so sweet i can feel the cavities and diabetes setting in}
I don't know about you but when you are out shopping at the malls with the scent of the CinnaBun station from what seems like miles away, some form of symbiosis happens in my brain, and I immediately think- Christmas. But really, they are good any time of the year! Just make sure to go see your dentist after wards. 

 Ingredients:
1 3/4 cup warm water
6 tablespoons sugar
1/2 cup oil
3 tablespoons instant yeast
1 1/2 teaspoon salt
2 eggs
5 1/2 cups flour
1/3 cup butter, at room temperature
1 cup brown sugar
2 1/2 tablespoons cinnamon (essentially as much or as little as you'd like)

Directions:
In a medium bowl add water, sugar, oil and yeast. Mix to combine and let rise for 15 minutes. In a large bowl, or stand mixer with bread hook, add yeast mixture, half the flour, salt and eggs. Mix with hook, once it's combined add remaining flour. Dough should clear the sides of the bowl. If you don't have a stand mixer, your hands work just fine! Spray your counter, and roll out dough into a 1/2 inch thick rectangle. Spread with a thin layer of butter, enough so your cinnamon and brown sugar will stick to the dough. Sprinkle cinnamon, and then sprinkle with brown sugar. Roll up long ways, and cut into 18 (1 inch thick) slices. Dental floss works great. Place on sprayed cookie sheet. Let rise for for 15 minutes.

After a final rising, pop them in the oven and bake at 400F for 15 minutes, or until the tops are slightly browned. Cool slightly and frost with your favorite icing.
Powdered Sugar Icing:
2 1/2 cups powdered sugar
1 teaspoon vanilla
2 tablespoons milk
Mix together in a medium bowl. Add more milk or powdered sugar to reach the consistency to drizzle over cinnamon rolls.

Cream Cheese Frosting:
1 3oz package of cream cheese
1/4 cup butter, softened
1 1/2 cup powdered sugar
1/2 teaspoon vanilla
Beat cream cheese and butter with electric mixer until smooth, then add powdered sugar and mix until well blended, then add vanilla and beat until smooth and creamy.

Cranberry Pummmmpkin Bread

{tis' the freakin' season}
Can I just tell you how much I love pumpkin flavored anything? It's funny because pumpkin pie, is not my number one favorite. But put pumpkin in anything else, and I'm yours. I can't get enough of it! I especially love the way it makes your house smell. Reminds me of grandma's house during November and December. It's so welcoming and pleasant. I thought that breads like this were for experienced bakers only. To my surprise, it was quite easy-- minus of course, my big flaw of not cooking the first loaf entirely before taking it out of the oven. That's right my friends, this is the second loaf! The inside of the first loaf, literally was the same consistency of the batter that went into the oven in the beginning. I went ahead and did some research on why this happened, and what I could do to rectify it. So here is what I found:

Bread sticks to pan. Unless you're using high-quality nonstick metal or silicone baking pans, you should always grease the pans before you pour in the batter. The best thing to use for greasing the pan is shortening, because its melting point is higher than any other kind of fat, which helps maintain a "shield" between pan and batter while the bread is baking. A high-quality cooking spray--one that won't bake on to your pans and discolor them--is also a fast, easy fix. You can also prevent sticking by removing the bread from the pan sooner: let the bread cool for at least twenty minutes in order to set (Bundt loaves should cool twice as long) before inverting the pan.
There are big holes and "tunnels" in the bread, and/or the bread is tough. These problems are usually caused by over-mixing. See above, Mixing the Batter, about mixing technique.
There's a big crack down the middle of the quick bread loaf. The crack on top happens when top of the loaf "sets" in the heat of the oven before the bread is finished rising. Don't worry--it's normal for quick breads. Drizzle the loaf with icing or dust with confectioners' sugar.
The bread looks done on the outside but it's still raw in the middle. This is one of the most common quick bread problems, and it can be caused by a few different factors. The oven temperature could be too high. (Use an oven thermometer to check: they're cheap and available at most supermarkets.)
Try lowering the oven temperature and/or putting a loose tent of foil over the top of the bread so it won't burn before the middle has time to catch up.

Another cause of "raw center" syndrome could be using a different pan than the recipe calls for. One of the nice things about quick breads is that you can use the same batter to make muffins, mini loaves, jumbo loaves, or rounds. But each size requires different baking times--and some require different baking temperatures. The larger and thicker the loaf, the longer it's going to take to bake. If you're using a different size pan than your recipe calls for, adjust the baking time accordingly and check the bread often.

Taken from allrecipes.com. So... I had to try it again to prove that I could do it. And whadda know... it worked! I adjusted my oven temperature and I covered it with foil the last 10 minutes, and now I have yummy, yummy pumpkin bread to eat!

Ingredients:
1/4 cup butter
1 cup sugar
2 eggs
1 cup canned pumpkin
1 3/4 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup fresh or frozen cranberries (optional) (you could also throw in nuts and/or chocolate chips)

Directions:
Cream butter, sugar, and eggs. Add pumpkin and mix; set aside. In another bowl sift flour, baking soda, and spices. Gradually add dry ingredients to creamy mixture. Mix until just blended. Fold in cranberries. Grease one loaf pan or four mini loaves. Pour batter into pans. For one loaf, bake at 350F for about 1 hour or until toothpick comes out clean. For mini loaves, bake at 350F for about 35-40 minutes.

FYI... this makes a fantastic gift to give to your neighbors and friends!
recipe adapted from The Essential Mormon Cookbook.

Soft Pretzels

{i could just eat these all day}
I have to give credit to my dear hubby, Warren, for coming up with the idea of making pretzels. It was his idea. I hate to admit it, but that's what we had for dinner... straight pretzels. Sad, huh? Oh the joys of being poor married students- livin' on a prayer, baby!

 Ingredients:
For the dough:
1 1/2 cup warm water
1 tablespoon sugar
2 teaspoons salt
2 1/4 teaspoon instant yeast
4 1/2 cups flour
4 tablespoons melted butter
veggie oil for greasing the bowl

Finishing:
Cooking spray
10 cups water
2/3 cup baking soda
1 egg yolk beaten with 1 tablespoon water
Pretzel or Kosher Salt

Directions:
In a medium bowl, combine water, sugar, salt and yeast. Mix with mixer on low to dissolve yeast. Add in flour and melted butter and mix until just before dough starts to come together. Then add dough to your awesome 1980's Bosch mixer, using the bowl fitted for the dough hook (or if you are living in today's world, your Kitchen Aid mixer with dough hook). Mix until dough comes together and clears the sides of the bowl, about 5 minutes. Transfer dough to a bowl lightly greased with veggie oil, turn once to coat. Cover with plastic wrap and let rise in a warm place for 50-55 minutes, or until doubled in size.

Preheat your oven to 450F. Line two baking sheets with parchment paper, and spray with cooking spray. Bring the 10 cups of water and baking soda to a boil in a large pot.

Divide dough into 8 equal pieces. Roll each piece into a rope shape about 20-24 inches long. Make a "U" shape, and then twist, pinching the ends down to secure (you all know how to make a pretzel shape... we've all watched the guy do it at the Pretzel place in the mall). Don't judge my kitchen... or my husband who has his tongue sticking out.

Once each piece is in the shape of a pretzel, pop one or two in the boiling water. Keep it in there for 30 seconds, removing it using a slotted spatula. Place it back on the parchment paper. Once they have all had their boiling bath, brush them with the egg wash and sprinkle with salt. Then bake for 12-14 minutes or until golden brown or darker on the edges. Let cool before eating!

Serve with whatever you like to eat them with... my top favorites are cream cheese with marinara, nacho cheese, caramel, and chili (weird, huh?).

Directions for freezing:
You can do this many ways, they all work just fine. After the dough was split into 8 pieces, I froze them just in their ball form. You can also twist and boil them, and then freeze, so you just have to bake them straight from the freezer. I don't, however, recommend baking them and then freezing because reheating causes them to be tough and chewy.

Source: Annie's Eats via Alton Brown

Ham and Cheese Croissants

{breakfast food, redone!}
One thing I miss most about the Inn is the croissants. They were my absolute favorite things to eat. I miss them greatly. I got this idea the other day when the deli meats were on sale for $3. If you are thinking 'how in the world is that a sale?'... trust me, compared to the regular price of $5, it's definitely a sale. I basically had to buy some because that is just something I could not pass up. Thus, my idea occurred. However, I have to admit that I didn't make the croissants myself- it was too hot to bake and I knew I was strapped for time, so I cheated and bought the pre-made ones in the can. If you are interested in making your own, I highly suggest this one- it's my favorite! 

Ingredients:
1 container (or as much or as little as you'd like) deli ham (you could experiment and use turkey if you wanted)
1 block of Swiss Cheese (again, more or less- you could even try cheddar with the turkey)
4 strips of croissant bread dough cut into long, right triangles (throw in a little geometry for ya)

Directions:
Roll out one triangle of dough, and place 2-3 slices of ham on top. It's best to not bunch it up, instead lay them out flat. Then take 1-2 small slices of Swiss and place on top of ham. Roll up the dough starting at the larger end, ending with the smallest corner of the dough. Do this for each one, place on a greased baking sheet and bake at 375 F for 10-12 minutes or until golden brown. You can try serving with ranch dressing, if you're in the mood to try something different. :) 

This could be served for breakfast, lunch, dinner and even a snack!  
  

French Bread

{J'adore le pain, or I love bread!}
I could just eat bread all day long, but then of course, I'd weight a million pounds.

Ingredients:
2 pkg dry yeast (2 tablespoons)
1/2 cup warm water                          {for proofing}
1 tablespoon sugar
2 cups hot water
2 tablespoons sugar
1 tablespoon salt
5 tablespoons oil
6 cups flour
1 egg white; sesame seeds (optional)

Directions:
Dissolve yeast in 1/2 cup water with 1 tablespoon sugar. In large bowl combine hot water, sugar, oil, salt and half of the flour. Mix. Add yeast mixture when all bubbly. Mix in remaining flour. Keep in bow and let rise 10 minutes. Mix again and then let rise for another 10 minutes. Repeat 5 times. Once all that is done, take it out of the bowl, and divide into two, and roll out on counter into a rectangle shape. Roll up and put on cookie sheet. Slice 3 times over the top. 

Take egg white and beat. Brush on dough and sprinkle with sesame seeds. Let rise 30 minutes. Bake 25 Minutes at 400 F or until golden brown.
Serve!

O l'amour!

Mummies

{who said your food couldn't be cute, too}
Great for Halloween... perhaps?

Ingredients:
1 package (8 bread sticks or 11 oz.) bread stick dough
1 package (16 oz) hot dogs (Brats, Cheddar Dogs, Cheddar Brats maybe even... yum!)
Mustard and poppy seeds for the eyes (if you want you could opt the mustard for Cheese Whiz)

Directions:
Preheat oven to 375 F. Using 1 dough strip for each, wrap hot dogs to look like mummies, leaving opening for eyes. Place on ungreased baking sheet.
Bake 12-15 minutes or until light golden brown. Place dots of mustard and poppy seeds for eyes.