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Dinner Rolls Made Your Way

June 17, 2010 By The Recipe Mom Leave a Comment
rolls

What You Need:

2 tsp sugar
2 1/4 tsp dry yeast
1 (12 oz.) can fat free evaporated milk, warmed to 100 to 110 degrees
4 C of whole white-wheat flour, divided
1 large egg, slightly beaten
1 tsp salt
1/2 tsp cornmeal
2 tbsp butter, melted and cooled to room temperature

How to Make It:

Dissolve the sugar and yeast in the warm milk then allow it to stand for 5 minutes.
Stir 3 C of flour and egg into the milk mixture until smooth then let stand for 15 minutes.
Add in 3/4 C of the remaining dough and the salt to the mixture and work until a soft dough forms.
Lightly flour a flat surface, turn the dough out onto the flour and kneed for 8 minutes or until smooth and elastic.
You can add 1 tbsp of flour to the dough if necessary to keep it from sticking to your hands.
Spray a non metal bowl with a non stick cooking spray.
Add the dough turning it over to coat it with the cooking spray.
Cover and place in a warm draft free area to rise for 30 minutes or until doubled.
Punch the dough down with your fists, recover and let it rest for 5 minutes.
Divide the dough into 16 pieces.
Work with 1 piece of dough at a time leaving the remaining dough cover in the bowl.
Form the piece of dough in the desired shape (see tips below.)
Continue with each piece of dough until all the dough has been shaped.
Spread the cornmeal over a baking sheet.
Place the dough pieces onto the prepared baking sheet and spray lightly with the cooking spray.
Cover the baking sheet with plastic wrap and let the dough rise until it is doubled in size.
Preset the oven to 400 degrees allowing it to preheat.
Brush the tops of the rolls with the melted butter.
Bake for 20 minutes or until golden brown then remove to wire racks to cool.

Makes 16 rolls

To make plain rolls just form the dough pieces into balls. To make twists, shape the dough into an 18 inch rope; fold in the middle so the ends meet and holding both ends gently twist. To make knots, shape each dough portion into an 8 inch rope, tie the rope into a single knot and tuck the top end of the rope under the bottom of the knot. To make a cloverleaf, cut each dough piece into 3 equal size pieces and from them into balls. Place the 3 balls in a triangle on the baking being sure they touch each other so they can bake together. All purpose flour may be used in place of the whole white-wheat flour if you prefer.

Nutritional Information: (approximate values per roll)
Calories 151; Fat 2g; Saturated Fat 1g; Carbohydrates 27g; Protein 5g; Fiber 1g; Cholesterol 18 mg; Sodium 187 mg

Filed Under: Breads and Muffins, Health Concious, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , , , , ,

Maple Topped Cinnamon Rolls

May 11, 2010 By The Recipe Mom 1 Comment
cinnamonrolls

What You Need:

1/3 C + 1 tsp sugar, divided
1 pkg. dry yeast
3/4 C warm water, 100 to 110 degrees
5 tbsp butter, melted and divided
1/2 tsp salt
1 large egg
3 1/2 C of flour
2/3 C of brown sugar
1 tsp ground cinnamon
1 tsp orange peel, grated
1/4 C pecans, chopped
1 C powdered sugar
2 tbsp maple syrup
1 tbsp fat free milk

How to Make It:

Stir 1 tsp of the sugar and the yeast into the warm water until dissolved.
Allow to stand undisturbed for 5 minutes.
Whisk together the remaining sugar, 3 tbsp of butter, the salt and the egg together.
Add the yeast mixture and beat with an electric mixer on medium until well blended.
Add the flour slowly, beating as you add on low until the mixture forms a soft dough.
Lightly flour a flat surface and turn the dough out onto the flour.
Knead the dough for 5 minutes, adding 1 tbsp of flour if necessary, until the dough is smooth and elastic.
Spray a non metal bowl with cooking spray and add the dough ball, turning to coat.
Cover and allow to rest 1 hour or until doubled in size.
Turn the dough out onto a lightly floured surface and punch it down using your knuckles.
Roll the dough into a rectangle and brush the top side with the remaining butter.
Toss together in a mixing bowl the brown sugar, cinnamon and orange peel.
Scatter the mixture over the dough to within 1/2 inch of all the edges.
Roll the dough, beginning with a long side into a tight jelly roll.
Slice the rolls into 18 pieces and place cut side up into a baking pan.
Cover and allow rising for 1 hour or until doubled in size.
Set the oven temperature to 375 allowing it to preheat.
Bake the rolls 20 minutes or until the tops are a golden brown.
Place the powdered sugar, syrup and milk into a bowl and whisk until smooth.
Top the warm rolls with the glaze and serve.

Makes 18 rolls

Try these rolls for breakfast or a brunch and see how fast they go. A regular glaze of powdered sugar and milk may used if you wish. Waiting on the dough to rise before you baking them is the only hard part when it comes to making these tasty breakfast treats.

Filed Under: Breads and Muffins, Breakfast Foods, Breakfast Ideas, Brunch Ideas, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , , ,

Moist Chocolate Cherry Bread

February 17, 2010 By The Recipe Mom Leave a Comment
choccherry

choccherryWhat You Need:

1/4 C of orange juice
1/3 C of dried cherries
1 1/4 C of warm water
1 T of active dry yeast
3/4 C of bread flour
1/2 C + 2 T of cocoa powder
2 t of salt
1/4 C of semi sweet chocolate chips

How to Make It:

Pour the orange juice into a saucepan and place the pan over medium high heat.
Bring the orange juice to a brisk boil then remove the pan from the heat.
Stir in the dried cherries and cover the pan.
Allow the cherries to steep in the orange juice for 30 minutes.
Pour the water into a mixing bowl.
Sprinkle the yeast over the water and allow it to stand 10 minutes or until it foams. Sprinkle in the flour and cocoa powder.
Mix on low speed for 3 minutes or until the dough begins to come together.
Add the salt, adjust the mixer speed to medium and beat for 2 minutes.
Add the cherries along with the steeping juice,
Reduce the mixer speed to low and mix until the ingredients are just blended in.
Dampen a clean kitchen towel with water and place over the bowl.
Let the dough rise in a warm dry place for about 1 hour or until it doubles in size.
Spray a baking sheet with a non stick cooking spray.
Punch the dough down with your fists then divide the dough into 2 equal sizes pieces.
Using your hands work both pieces of dough to form two tight balls.
Place on the baking sheet, recover with a damp towel and let rest for 30 minutes.
Spray two loaf pans well with cooking spray.
Work both of the dough balls into a loaf form and place into the prepared pans.
Sprinkle the tops of both breads evenly with the chocolate chips.
Cover the pans again with a damp towel.
Let the dough rise for 1 hour or until it fills three quarters of the pan.
Set the oven temperature to 400 degrees and allow the oven to preheat.
Bake 40 minutes or until a toothpick inserted in the center comes out clean.

Makes 2 loaves

Add your favorite type of dried fruit in place of the cherries. Change the type of juice you use to compliment the fruit.

Filed Under: Breads and Muffins, Chocolate, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , ,

Potato Oatmeal Wheat Yeast Rolls

November 24, 2009 By The Recipe Mom Leave a Comment
potato-rolls

potato-rollsWhat You Need:

1/2 C potatoes, peeled and cubed
1/2 C quick cooking oats
1/2 C of butter, room temperature and divided
2 (1/4 oz.) pkgs. active dry yeast
1 C of warm water (115 degrees)
2 eggs
2/3 C of sugar
1 t salt
4 C of bread flour, divided
1 C of whole wheat flour

How to Make It:

In a saucepan put the potatoes and just cover with water.
Over high heat bring the water is brought to a brisk boil.
Boil the potatoes until very tender about 8 minutes.
Drain the potatoes saving 3 TBSP of the cooking water.
In a mixing bowl put the oats and add the 3 TBSP of potato water stirring until the mixture is crumbly.
Mash the potatoes in a mixing bowl and add 6 TBSP of the butter
Stir in the oat mixture until blended together.
In a mixing bowl put the yeast and stir in the water until the yeast is dissolved.
Add the eggs, sugar, salt, 2 C of the bread four and the potatoes to the yeast, stirring to mix in well.
The remaining bread flour is added with just enough wheat flour to form stiff dough.
Lightly flour a flat surface and lay the bread dough onto the flour.
The dough is kneaded 6 minutes or until smooth and elastic.
Place the dough into a non metallic bowl that has been well greased.
Coat all sides of the dough with the oil by turning it over once.
Cover with plastic wrap and chill overnight.
The oven is set to preheat to 350 degrees F
Grease two 9 inch round pans.
Put the chilled dough on a lightly floured surface.
Separate the dough into 32 equal size balls.
Place the balls into the round pans with the sides touching.
Bake in the preheated oven 25 minutes or until golden brown.
Put the rolls on wire racks to cool then brush with the remaining butter.

Makes 32 rolls

The tops of these rolls can be sprinkled with garlic butter or cinnamon sugar.

Filed Under: Breads and Muffins, Christmas, Recipe Cards Tagged With: , , , , , , , , , ,

Christmas Cooking Grocery List

November 19, 2009 By The Recipe Mom Leave a Comment
grocery-list

grocery-listCooking at Christmas is stressful enough without the hassle of forgetting something from the store. Every cook has been through it at least once and it makes for extra stress and bedlam. This grocery list will help with making sure you don’t have to experience that again.

Each holiday, most of us prepare the same things. There are favorite family dishes that we prepare year after year. That goes for desserts as well. Yet with the stress during the holiday it’s easy to forget. Be sure that the kitchen cupboards are stocked with the items you use the most.

The short list for your pantry or cupboard should include:

• Flour
• Baking soda
• Baking powder
• Dry yeast
• White, brown and powdered sugar
• Chocolate squares, chips and cocoa powder
• An assortment of chopped nuts
• Spices such as cinnamon, nutmeg, salt and pepper
• Honey
• Cooking oil and shortening
• Vinegar
• Beef, chicken or vegetable broth
• Dried fruits
• Assorted vegetables such as onions, garlic and potatoes
• Rice
• Dried pasta

You may find you need other items on this list depending on your tastes, likes and dislikes.

Stock the fridge with the following items:

• Milk
• Butter and/or margarine
• Sour cream
• Eggs
• Lemon juice
• Half and half

This list is also short and can be expanded upon according to your own personal needs.

There are also essentials that need to be stored in the freezer:

• Fruits
• Vegetables
• Pie crusts
• Juice concentrates
• Whipped topping
• Ice cubes

There are many staples necessary when it comes to Christmas cooking. Make your list and check it twice to be sure you don’t have to make that dreaded run to the store at the last minute.

Filed Under: Today's Kitchen Tagged With: , , , , , , , , , , , , , , , , , , , , , , , ,

Down Home Country Bread

March 23, 2009 By The Recipe Mom Leave a Comment

What You Need:

1 C warm water (110 degrees)
2 1/2 t active dry yeast
1 1/2 t salt
1 1/2 C + 2 T bread flour

How to Make It:

Sprinkle the yeast into the bowl of warm water.
Let the yeast stand for 5 minutes or until it bubbles.
Fold in the salt and 1 1/2 C of flour until well combined.
Knead the dough with a rubber spatula 4 times.
Add the remaining flour and continue kneading 5 minutes or until the dough has a spongy consistency.
Cover the bowl, place in a warm draft free area for 1 hour.
Use the rubber spatula and press down the dough then recover and let set for 1 hour.
Turn the dough onto a lightly floured work surface and for into a loaf.
Cover the loaf with plastic wrap and allow it to rise for an additional 1 hour or until the loaf has doubled in size.
Heat the oven temperature to 375 degrees.
Spray the inside of the heated oven with water.
Bake the bread 5 minutes.
Spray the oven again with the water.
Bake an additional 10 minutes then spray the oven again.
Continue baking the bread for 10 minutes or until the bread has a nice crusty top and is a golden brown in color.
Cool 1 hour before trying to slice.

Serves: 1 loaf

This bread is a real treat with your Easter dinner. Be sure to have plenty of apple butter or preserves on the table for a special treat to smother on each slice.

Filed Under: Breads and Muffins, Recipes Tagged With: , , ,

Easter Angel Biscuits

March 21, 2009 By The Recipe Mom Leave a Comment

hangingeggWhat You Need:

4 T unsalted butter, at room temperature and cut into pieces
1 large egg, lightly beaten
2 C of hot roll mix
3 t yeast (if a packet comes in the hot roll mix use 3 t of that yeast)
1 t baking powder
2 t sugar
1/2 C very hot water (125 degrees)
1 C of flour, divided
4 T unsalted butter, melted

How to Make It:

Coat a baking sheet lightly with a cooking spray.
Place the butter and egg into a mixing bowl.
Sprinkle the hot roll mix into the bowl.
Add the yeast, baking powder and sugar to the mixture.
Pour the water over the top of the mixture.
Stir until the butter is blended into the dough.
Add 6 T of flour to the dough and knead the dough until no longer sticky.
If necessary, 1 T of flour can be added at a time, and then stirred into the mixture to reach this consistency.
With floured hands knead 2 T of flour into the dough kneading until the dough becomes smooth and elastic.
Cover the bowl and let the dough rest for 5 minutes.
Turn the dough onto a lightly floured surface and pat to a 1/2 inch thick round.
Cut the biscuits out using a lightly floured round cutter.
Place the biscuits on the prepared sheet.
Brush melted butter over the top of each biscuit then fold each one in half.
Brush again with the melted butter.
Cover the biscuits and allow them to rise for 2 hours in a draft free, warm area.
Heat the oven temperature to 400 degrees.
Bake the biscuits, uncovered, for 12 minutes or until nicely browned.

Serves: 12 biscuits depending on size

Filed Under: Breads and Muffins, Recipes Tagged With: , , ,