So far this recipe is coming in first - it takes a little longer in raising time - but worth the effort.
Mally said she had one today in Seminary and it was delicious! Spousal Unit said he couldn't tell the difference between the rolls.
I make this in my Kitchen Aid
Dinner Rolls
Start with paddle.
In bowl add:
1 TBS yeast
1 teaspoon sugar
in 1/2 cup warm water for 10 minutes
Barely simmer 1 cup milk ( I use the microwave)
Add: 1 cube butter cut up
Add :
½ cup sugar
1 teaspoon salt
When cooled add to yeast mixture.
Gradually add
3 beaten eggs
3 cups flour, until batter is very sticky
Mix for five minutes to develop the gluten.
Change the paddle to the dough hook.
Gradually add about 3 + cups flour until dough is very soft. Mix well . This is about 3 minutes. The dough looks silky and smooth.
Cover with towel and let raise 1 ½ hours.
Punch down. Let rest for 5 minutes.
Shape into rolls, dip in melted butter on cookie sheet.
Cover with a towel and let raise 1 ½ hours.
Bake at 375̊ for 11 minutes.
This makes 24 nice size rolls. I put them on a cookie sheet 4 x 6.
Tuesday, November 10, 2009
Wednesday, October 7, 2009
Blog-o-licious - Dinner Roll Auditions
I have been teaching bread making classes to my ward and other people in the neighborhood.
The request for the upcoming holidays are Dinner Rolls.
I am auditioning recipes. My first recipe I got from my sister a long time ago.. It is quite delicious and fast.
As with any bread recipe developing the gluten is key. Developing gluten is done by kneading the dough - by hand or by mixer, until it is silky and smooth. You can purchase gluten to add to the dough- but it is NOT necessary - let me repeat that - NOT necessary.
Rolls
Mix: 1 3/4 cup warm water
1/2 cup sugar
1/2 cup oil
3 Tablespoons yeast
Cover and let sit for 15 minutes.
Add:
1/2 Tablespoon salt ( 1 1/2 teaspoons)
2 eggs - lightly beaten
5 cups flour - white or whole wheat (mixed)
Add flour 1/2 cup at a time - make a batter - beat until smooth. Gradually add the rest of the flour making a soft dough.
Shape into rolls. Put onto jelly-roll pan that has been sprayed with PAM.
Raise 20 - 45 mintutes.
Bake 375° for 15 minutes.
These take about an hour and a half to two hours. I made a dozen large rolls and some yummy cinnamon rolls.
Speaking of Cinnamon Rolls - here is recipe for really really really yummy, can't- stop -eating Cream Cheese Frosting.
Beat 8 oz. cold cream cheese (not rock solid, but it means you can use it straight out of the refrigerator) with 5 Tbsp. softened butter and 2 tsp. vanilla until combined.
Gradually add 2 c. powdered sugar that has been sifted after measuring.
Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.
No softening the cream cheese (though you do have to plan ahead with the butter). No whipping to a certain point that occurs for all of ten seconds before it's ruined. The hardest part is not eating the frosting straight from the bowl by the spoonful.
The request for the upcoming holidays are Dinner Rolls.
I am auditioning recipes. My first recipe I got from my sister a long time ago.. It is quite delicious and fast.
As with any bread recipe developing the gluten is key. Developing gluten is done by kneading the dough - by hand or by mixer, until it is silky and smooth. You can purchase gluten to add to the dough- but it is NOT necessary - let me repeat that - NOT necessary.
Rolls
Mix: 1 3/4 cup warm water
1/2 cup sugar
1/2 cup oil
3 Tablespoons yeast
Cover and let sit for 15 minutes.
Add:
1/2 Tablespoon salt ( 1 1/2 teaspoons)
2 eggs - lightly beaten
5 cups flour - white or whole wheat (mixed)
Add flour 1/2 cup at a time - make a batter - beat until smooth. Gradually add the rest of the flour making a soft dough.
Shape into rolls. Put onto jelly-roll pan that has been sprayed with PAM.
Raise 20 - 45 mintutes.
Bake 375° for 15 minutes.
These take about an hour and a half to two hours. I made a dozen large rolls and some yummy cinnamon rolls.
Speaking of Cinnamon Rolls - here is recipe for really really really yummy, can't- stop -eating Cream Cheese Frosting.
Beat 8 oz. cold cream cheese (not rock solid, but it means you can use it straight out of the refrigerator) with 5 Tbsp. softened butter and 2 tsp. vanilla until combined.
Gradually add 2 c. powdered sugar that has been sifted after measuring.
Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.
No softening the cream cheese (though you do have to plan ahead with the butter). No whipping to a certain point that occurs for all of ten seconds before it's ruined. The hardest part is not eating the frosting straight from the bowl by the spoonful.
Bread Making 101
Check out my bread making site - a work in progress - for my bread I make on a weekly basis.
www.thebreadsnob.blogspot.com
www.thebreadsnob.blogspot.com
Friday, October 2, 2009
Blog-o-licious Favorite Chili
When the temperature plummets 40 degrees in 24 hours here in Utah it is time to pull out a favorite recipe that will take the chill away. (Especially when the furnace and fireplace are still on summer vacation.!)
Auntie L’s Favorite Chili
Soak 3 cups dry red beans in 6 cups water overnight.
Drain.
Add fresh water to cover beans and cook 1 ½ hours.
Drain.
Add:
1 16 oz. can tomato sauce
1 16 oz. can stewed tomatoes
1 ½ cup ketchup
1/4 cup lemon juice
1/4 cup brown sugar
1 cup each coarsely chopped; celery, onion, green pepper, red pepper
1 small bay leaf
1 tablespoon chili powder
1 ½ tsp. salt
2 Tablespoons Worcestershire sauce
2 teaspoons cumin
1 ½ teaspoon dry mustard
1 lb. Hamburger - cooked and drained
Simmer for 1 - 2 hours.
Auntie L’s Favorite Chili
Soak 3 cups dry red beans in 6 cups water overnight.
Drain.
Add fresh water to cover beans and cook 1 ½ hours.
Drain.
Add:
1 16 oz. can tomato sauce
1 16 oz. can stewed tomatoes
1 ½ cup ketchup
1/4 cup lemon juice
1/4 cup brown sugar
1 cup each coarsely chopped; celery, onion, green pepper, red pepper
1 small bay leaf
1 tablespoon chili powder
1 ½ tsp. salt
2 Tablespoons Worcestershire sauce
2 teaspoons cumin
1 ½ teaspoon dry mustard
1 lb. Hamburger - cooked and drained
Simmer for 1 - 2 hours.
Thursday, August 13, 2009
Miles
Here is Miles, my cute little-ish newest Grand-Nephew. Entering the world at almost 11 lbs., he is a delight to his favorite Auntie L.
Monday, July 27, 2009
Aunt Lucele Has a 90th Birthday Party
Aunt Lucele and her kid-lets. Aunt Lucele and siblings and neice Ronda.
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