Delicious dinner rolls

I have never successfully made tasty rolls…until I tried this recipe. These are fabulous. I froze the cooked rolls and they are still very good when thawed.
Original recipe can be found on How Does She.

Ingredients

• 1 1/2 cups of milk
• 3/4 cup + 1 Tablespoon Sugar
• 1 egg
• 1 Tablespoon salt
• 2 Tablespoons yeast
• 2 cups of warm water
• about 9-10 cups of all purpose flour
• at least 1 cup of butter

Instructions

*Please note I did NOT hand mix these rolls. I'm way too lazy. I used my Bosch and just barely mixed it. 

1. Scald 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes. Cutting the butter into pieces helps it melt faster. There will probably be some little cubes of butter still floating in the hot mixture, they will melt.
2. add yeast to this hot mixture, but it will be too hot to just dump the yeast straight in (it would kill it!). To cool it down stir in 1-2 cups of flour, then add 1 egg and 1 Tablespoon of salt, and leave it to cool for a couple of minutes. Meanwhile, in a measuring cup dissolve 2 Tablespoons of yeast in 2 cups of warm water and 1 Tablespoon of sugar. Let it sit for a couple of minutes until it is bubbly.
3. Make sure your milk mixture is just warm, not boiling and add the yeast mixture!
4. Using a fork or wooden spoon, gradually stir in 9-10 cups of flour (counting the flour you have already added to cool it earlier). I would recommend only adding 2 cups at time and stirring in between. These rolls turn out so much better when they are mixed by hand.
5. At the end the dough will be dense and sticky, and may be hard to stir, you can use your hands to incorporate the rest of the flour if needed. Be sure not to add too much flour. Then smooth the dough out and cover the bowl with plastic wrap. Leave it in a warm place and let it rise.
6. When your dough is close to raising completely, butter 2 cookie sheets and set them aside.
7. Let the dough raise until it has doubled in size.
8. Cover your working space with flour to prevent the dough from sticking. Dump your dough out and divide it into 4 balls. Eyeball the sizes, then lift them up and feel the weight of each ball. Try to make them even, but they don’t have to be perfect.
9. Using one ball of dough at a time: roll the dough into a circle on a floured counter. Once it is rolled out spread the top with butter from edge to edge. You will use about 2 Tablespoons per circle of dough.
10. Cut the dough into quarters using a pizza cutter.
11. Then cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough.
12. Roll the dough starting with the wide end of the triangle
13. Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan. You will get a total of 48 rolls!
14. Pre-heat your oven to 350 degrees. Place the pans of rolls in a warm place (on top of the oven if possible) to let them rise. Once they are touching and full in size, cook (one pan at a time) in the oven ’till they are golden brown. About 10 – 15 minutes, It may take longer depending on how hot your oven cooks. Keep a close eye on your first pan to get the right time for the second.
15. While they are still hot and fresh out of the oven run a stick of butter over the tops of the rolls for a delicious buttery glaze.

Naan Bread

I am slightly obsessed with Indian food.  Here was my first attempt to cook some.  Amazingly, even the kids liked it.  This recipe is from the food network and someone who actually appears to be of Indian ethnicity.  I did make a few changes.  But here is the original recipe.

Ingredients
1 teaspoon active dry yeast
2 teaspoons sugar
2 cups all-purpose flour, plus more for rolling
1 teaspoon fine sea salt
1/8 teaspoon baking powder
3 tablespoons plain yogurt
2 tablespoons extra-virgin olive oil


Melted butter for slathering on the finished naans
Coarse sea salt for sprinkling

Directions
In a large bowl , dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F). Let it sit on your counter until it's frothy, about 10 minutes.

Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.

Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients  gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn't enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm, draft-free place for 2 to 4 hours.

When you're ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.

Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. (They will rise a little when you cook them, so if you like thin naans, keep this in mind) Once you've formed the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it out a little. Repeat this method with the rest of the dough. (If you're making the gluten-free version, you'll have better luck pressing the dough out with your fingertips, than rolling.)

Warm a large cast-iron skillet over high heat until it's nearly smoking. (I just used a large frying pan) 

Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble.

After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don't worry - that's typical of traditional naan! Cover the skillet with the lid and cook 30 seconds to 1 minute more.

Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.

Blueberry Zucchini Bread

• This is so delicious.  The blueberries really make this bread, which is really more like a cake.  Yum!  Also, I didn't have mini loaf pans, so I just separated the batter into two regular sized pans.  
• 
  
• 
  
• Blueberry Zucchini Bread

allrecipes.com

• 3 eggs, lightly beaten
• 1 cup vegetable oil (I subbed applesauce and wasn't pleased with the texture.)
• 3 teaspoons vanilla extract
• 2 1/4 cups white sugar (I cut this in half)
• 2 cups shredded zucchini
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1 pint fresh blueberries

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Whole Wheat Bread (Marcia Wilson)

This bread is the best homemade whole wheat I've tried.  It is from Mb's mil, Marcia.  You can make the entire recipe if you are using a Bosch mixer, but make sure to half it if you use a Kitchenaid.  

Whole Wheat Bread

8 cups whole wheat flour

1 cup wheat gluten

¾ cup honey

¾ cup oil

5 tsp salt

3 cups hot water

White flour as needed (generally 2 cups)

4 tbsp dry active yeast

1 tbsp sugar

1 ½ cups warm water

Directions: Mix wheat flour, gluten, honey, oil, and salt. Once combined at 4 cups hot water. Combine 1 ½ cups warm water, sugar and yeast, let proof. Once yeast has proofed add it to the rest of the ingredients. Add flour until the dough is able to be kneaded. Knead the dough until it is smooth and elastic. Place a large bowl coated with oil and let raise until double or 1 hour. Then punch a hole in the dough and push out all the air bubbles. Divide the dough equally and place in loaf pans. Cover with a clean dish towel and let raise about 30 min. Bake at 350 degrees until the internal temperature of the bread is 200 degrees (about 30 min).

Fry Bread

Navajo tacos are a tasty treat. Once you've tried this fry bread you will never go back to scones made from Rhode's rolls.

2 cups flour

1 tbsp baking powder

1 tsp salt

1 cup milk, heated

Oil for frying (should be about 1 1/2 - 2 inches deep in the pan)

Mix flour, baking powder and salt. Stir in milk and mix until the dough comes together. Add more flour if necessary to be able to handle dough. Knead dough on floured surface until smooth (at least 5 minutes). Let dough rest for 5 minutes. Then break off pieces of dough and shape into round discs. *Make the middle thin or even leave a small hole. Oil should be around 365 degrees (use a thermometer of take a wooden spoon and place handle in oil, if bubble comes up around spoon oil is ready). Fry away.

Nicole Martin's Dinner Rolls

Marybeth and I are working on perfecting this recipe. Nicole says to touch the dough as little as possible. She rolls them out and cuts them with a circle cutter, be careful not to roll too thin or your rolls will be like frisbies. Also note that they take quite a while to rise.

I used this recipe for cinnamon rolls and it's probably the best one I've tried.

Dinner Rolls (30 – 36 count)

2 c. warm water
½ c. sugar
1 egg
~ ¼ c. dry milk
1 Tbsp yeast
1 cube margarine, melted
1 ½ tsp. salt
~ 6 c. flour


I put all but the flour in a bosch. Add ½ the flour, mix in. Add the rest of the flour. Dough should be sticky but not too soft. (If you’re in a hurry, err on the sticky side.) Knead the dough until it looks elastic.

Let dough rise until double (at least an hour). The more you let the dough rise, the lighter your rolls will be. From that point on, handle the dough carefully. I gently roll the dough on a floured board and use a cup to cut out the rolls. Put the rolls on a large cookie sheet; wait again to rise (at least an hour) until doubled.

Bake at 385˚ for 13 – 15 minutes.

Banana Bread

This recipe is my mom's and is superior to all others I've tasted.

1 c. sugar
1/2 c. vegetable oil
2 eggs
2 c. flour
1 t. soda
1/4 t. salt
3-5 large mashed bananas (ripe)
pecans or walnuts

Mix ingredients by hand. Add nuts (whole, not chopped) and stir well. Pour into a greased long loaf pan (or two regular sized loaf pans-- otherwise it will not cook through). Bake 45-60 min at 350.

Corn Bread

Here is a fabulous recipe for corn bread. It is slightly sweet, which I appreciate. David ate 1/2 the pan by himself.

1 1/2 cups cornmeal

2 1/2 cups milk

2 cups all-purpose flour

1 tablespoon baking powder

1 tsp salt

2/3 cup white sugar

1/4 cup brown sugar (my own addition..I thought it was tasty)

2 eggs

1/2 cup veggie oil

Preheat oven to 400 degrees F. In a small bowl, combine cornmeal and milk; let stand for 15 minutes.

In a large bowl combine flour, baking powder, salt and sugar. Mix in cornmeal mixture, eggs and oil. I beat for about 5 minutes to make it light. Pour batter into a 9x13 greased pan.

Bake 30-35 minutes, or until a knife inserted in center comes out clean.

Honey Wheat Bread

I am not an amazing bread maker. However, I was very impressed by how this turned out. It wasn't too heavy or dry, and even Patrick, a recovering Wonder Bread eater said it was good.

(from allrecipes.com)

2 c. warm water
2 c. whole wheat flour
1 T. yeast
1 t. salt
1/3 c. honey
1/3 c. vegetable oil
5 c. white flour

Dissolve yeast in warm water. Add honey and stir well. Mix in whole wheat flour, salt and oil. Work white flour in gradually. Turn dough on a lightly floured surface and knead for 15 min (I just used the dough hook on my Kitchen Aid). When dough is smooth and elastic, place it in a well oiled bolw and let raise until doubled. Punch down dough, separate into two loaves, place in greased bread pans and allow to raise until 1 inch above pan.

Bake at 375 for 25-30 min.

Whole Wheat Pizza Crust

From allrecipes.com

1 t. sugar (I think I'd use more next time)
1- 1/2 c. warm water
1 T yeast
1 t. olive oil
1 t. salt
2 C. whole-wheat flour
1-1/2 c. regular flour

Dissolve sugar in warm water, then add yeast. Let stand until foamy. Stir in olive oil, and salt, then mix wheat flour and one regular flour. Knead until all flour has been absorbed and dough is smooth. Let stand until dough has doubled in size. Roll onto pan (I do not let it rise after, because it makes a thick crust if immediately placed in oven). Add desired ingredients.
(I top pizza in this order: olive oil, sauce, light covering of cheese, meats, veggies, then covering of mozza cheese)
Bake in a 425 degree oven for 10-20 min or until crust is golden and cheese melted.

Marybeth's Easy Breadsticks

Although this isn't Marybeth's recipe, she perfected it.

1-1/2 cups warm water
1 T yeast
2 T sugar
1/2 t. salt
3 c. flour
1/3 cube melted butter

Dissolve yeast and sugar in water and let proof.  Add flour and salt gradually, mixing as you add. Once dough is formed, let sit for 10 min. Meanwhile, melt butter and sprinkle cornmeal in the bottom of two 8-inch. Split dough, forming two balls. Place the dough in each pan and using hands, flatten dough into a circle. Using a brush, brush on remaining butter. Top with garlic salt, salad seasoning, Italian seasoning and grated Parmesan. Use a pizza cutter, cut breadsticks in even pieces. Let rise 15-20 min or until fluffy. Bake 375 for 12-18 min or until light brown in color.
These can be frozen, but I recommend adding toppings once you are ready to cook.

Orange Rolls

I've been looking for a good orange roll recipe. Can't wait to try these.

Orange Rolls
from Darcee Waddoups
1 cup warm milk
2 eggs
4 TBSP softened butter
4 TBSP sugar
1 1/2 tsp salt
3 1/2 cups flour
1 TBSP yeast

Put ingredients in bread machine and select dough setting. Refrigerate. When ready to roll out, spread with orange past (below) and cut out as you would cinnamon rolls. Bake in muffin tins or on a cookie sheet. Let rise for 30 minutes. Bake @ 350 for 20 minutes. Glaze while still hot.
Orange Paste:
1/4 cup melted butter
3/4 cup sugar
grated rind of 1 orange
Squeeze juice from 1/2 of orange and blend well with /2 cup cream cheese frosting. (I just use the frosting in the tub.)

Thanksgiving Rolls

Thanksgiving Rolls

4 1/2 t. yeast
1/2 c. warm water
1 T sugar
1 c. scalded milk
1/3 c. sugar
1/3 c. shortening
2 t. salt
2 eggs, beaten well
4 c. flour

Mix yeast, warm water and 1 T. sugar. Let stand 20 min. Scald milk and when it is cool add shortening, 1/3 c. sugar, salt, eggs and yeast mixture. Add flour and mix well. Mixture will be sticky. Put in refrigerator over night and knead well then roll out on a floured board. Let rise 2 hours. Bake 15 min at 350

Lion House Rolls

Lion House Rolls
Ingredients:
2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 ½ cups all-purpose flour, or bread flour
Method:
In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size. Sprinkle cutting board or counter with flour and place dough on floured board. Roll out and cut rolls into desired shape and size. Place on greased (or parchment lined) baking pans. Let rise in warm place until rolls are double in size (about 1-1 ½ hours). Bake at 400 for 20 min.