Gooey Cinnamon Rolls

There is nothing more enticing than a pan of homemade cinnamon rolls waiting to be dug into. Is there? 

Gooey Cinnamon Rolls

1/4 c. butter

1/2 c. granulated sugar

1/2 c. milk

1 tsp. salt

4 tsp. instant yeast

1 c. warm water

1 egg, beaten

4 c. all-purpose flour, plus extra for kneading

Cinnamon & Sugar Mixture

3/4 c. granulated sugar

1 tbsp. ground cinnamon

1/4 stick of butter, softened

Icing

1/2 c. powdered sugar

1 tsp. vanilla extract

1 tbsp. milk

In a medium sized saucepan, add butter, milk, salt, and sugar.  Heat until butter has melted.  Remove from the burner and allow to cool for about 5 minutes.

In a large bowl, add 2 cups of flour, yeast, and water.  Add egg and milk mixture to the flour; mix thoroughly.  Add remaining flour ensuring all ingredients are mixed completely.

Place the dough on a moderately floured surface.  Knead until dough is no longer sticky – use more flour if necessary by adding about a tablespoon or two at a time.  Place dough into a large greased bowl and cover with plastic wrap.  Allow dough to double in size; about 1 hour.

Once dough has risen, place on a lightly floured piece of parchment paper about 15”x20” in size.   Punch dough down and roll into a rectangular shape – the size of the paper.  Brush softened butter on dough, sprinkle with prepared sugar & cinnamon mixture.  Roll dough into a log starting on the longest side of the rectangle.  Cut 1” slices and place in a greased 8”x13” baking pan.  

Cover with plastic wrap and allow to rise for about 1 hour. 

Preheat oven to 350 degrees.  Bake for about 20-22 minutes.

Remove from oven and let cool before drizzling icing on top.   

Almost Texas Roadhouse Rolls; A Go-To Recipe From This Day Forward

What could go better with Homemade Butternut Squash Soup?  Homemade Almost Texas Roadhouse Dinner Rolls is my answer.

This is the perfect time to release this recipe with holiday celebrations fast approaching.

I’m sorry to admit that I’m not sure where this recipe came from – it’s not my creation, but it’s a keeper!  If you love slightly sweet, soft and tender dinner rolls with a hint of cinnamon then search no farther.  I have opted to bake these rolls together as a unit, versus individually, and I am super impressed with the texture of the roll from doing so.

This is my go-to recipe for dinner rolls from this day forward. 

Almost Texas Roadhouse Dinner Rolls

2 1/4 tsp. yeast

1/4 c. warm water

1 c. scalded (and then cooled) milk

1/4 c. granulated sugar

3 tbsp. butter melted

1 large egg, beaten

1 tsp. salt

1/8 tsp. cinnamon

3 1/2 c. all-purpose flour, plus some for kneading

In a large bowl, add yeast, 2 tbsp. of melted butter, cinnamon, water, milk, and egg; stir all ingredients together.  Add flour 1 cup at a time, mixing between each addition until completely blended.  If the dough is too sticky, add a tablespoon of flour, one at a time, until the dough is the right texture to work with.

Let the dough rest for 5 minutes.  On a lightly flour surface, knead the dough until soft and smooth.  Put dough into a large greased bowl and cover.  Let rise for about 1 hour.  On the lightly floured surface, punch  dough down and roll into 1 “ thick rectangle.  Cut into 2” squares and arrange on a parchment lined baking sheet spacing them about a half inch apart; let rise for an additional hour.  Bake in a 350 degree oven for about 15 minutes.

Slather in butter and devour…

Cinnamon Pumpkin Bread (Yeast)

Slathered in butter, made into a sandwich, or toasted; there is nothing better than homemade bread.  Many bakers are intimidated by the process of making homemade bread.  But I’m here to tell you there is no reason to be.  Especially, if you use this recipe. 

The canned pumpkin in this recipe helps make this bread super moist and practically no fail.  There is no fancy mixer needed either.  I simply use a wooden spoon and mix the dough by hand.

Cinnamon Pumpkin Bread

3 1/2 c. all-purpose flour + 1/4 c. for 1st kneading

1 tbsp. light brown sugar

1 tbsp. instant yeast

1 1/4 tsp. salt

1/8 tsp. cinnamon

1/2 tsp. olive oil

3/4 c. pureed pumpkin

1 c. water

Grease 1 large loaf pan.

In a large bowl; add flour, brown sugar, yeast, salt, , cinnamon,  oil,  and pumpkin puree. Lightly stir ingredients until blended. Pour in water and mix by hand until all ingredients are combined.

Turn the dough out onto lightly floured surface (using the 1/4 cup of flour you set aside). Knead dough until it forms a smooth ball. Place ball in a large greased bowl, cover with plastic wrap, set in draft free location, and rise until doubled.

On lightly floured surface; punch dough down and roll into one large loaf. Place in prepared pan; cover and let rise until nearly doubled.

Preheat oven to 350 degrees. Bake for 23-25 minutes, or until the loaf sound hollow when tapped. Turn onto cooling rack and brush with butter.

Do you make homemade bread?  If so, how frequently? 

Homemade Sweet Rolls with a Secret Ingredient (Pumpkin)

IN CASE YOU MISSED THIS RECIPE THE FIRST TIME AROUND, I’M SHARING IT AGAIN!

THE JOY OF CAKING

One of my most favorite baked treats is the one I tend to make least often.   That might be a good thing for my waistline, but I’ve decided that is just plain unacceptable.

Now, many of you probably call these cinnamon rolls, but from the time I was a little girl I’ve known them as sweet rolls.   Making homemade sweet rolls can take a little time out of your already busy schedules but there isn’t nothing like um…

These rolls have a soft and chewy texture, and their yellow color is a result of using my secret ingredient – pumpkin.   And while I’m talking about the color yellow, some of you have noticed that many of my baked goods tend to be more yellow than other similar recipes.  That’s because I use our very own farm fresh eggs that our busy little chickens lay for us each day.  The…

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Yesterday’s Post

My post yesterday was all about making One Rise Honey Rye Skillet Rolls.  The only thing that I failed to mention when I wrote that post was that I made skillet rolls with half of the dough and I made a loaf of bread with the other half.  I wasn’t sure how it would work out so I (temporarily) kept it under my hat.

Well now, I’m here to tell you that I was even more impressed with the bread than the rolls.   How could that be?  The bread was absolutely perfect in my opinion.  I’m still amazed that it’s only a one rise bread because it is super moist, flavorful, and slices so easily.   I made egg salad sandwiches for lunch today and I am just looking for an excuse to make another sandwich.

The next time I make this recipe I’m going to make two loaves of bread and pass on the rolls because it was that good!

One Rise Honey Rye Skillet Rolls

A while ago I favorited a recipe from the blog Kolpona Cuisine for Cast Iron Skillet Quick Rise Rolls.   The rolls looked super moist, buttery and only required one rise.  So today, on a day that felt like one of the most humid days of this year, I found myself in the kitchen making these.

Tahmina’s recipe called for the rolls to be baked in a cast iron skillet which I loved the thought of since I love rustic.  *Note – I wouldn’t be afraid to make them in a glass baking dish if that’s all you have on hand.  Because I was a little short on all-purpose white flour I opted to use both rye flour and all-purpose flour.  I could imagine how the rye flour and the honey (that the recipe calls for) would compliment each other, and I was right.  

If you like rolls that are heavier, super moist, chewy, and only requires a 20 minute rise, then this is the recipe for you. 

I did not use a mixer to make my rolls.  I mixed the dough the old-fashioned way; by hand.  Because of this, I kneaded the dough slightly before rolling into balls. .

These are belly filling, stick to your ribs kind of rolls.  I found them perfect for sopping up the left over barbecue sauce left on my plate from my hubbies famous pork ribs.

Easy Garlic Parmesan Focaccia Bread

If I’ve said it once, I’ve said it a hundred times; I love simplicity.  And I feel strongly that way about the food I eat too.  That’s why this focaccia bread recipe is one of my new favorites.  It’s simple to make and tastes delicious, and it takes less than an hour to throw together – and bake!

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I really wish I could take the credit for this focaccia bread recipe but I can’t.  I found this recipe at the blog Crunchy Creamy Sweet.  There are only two things that I changed when I made this recipe.  The first, I added one clove of crushed garlic to the butter, parmesan, and Italian seasoning mixture.  And the second, I made my focaccia bread in a pie plate (not a cast iron skillet) since I was transporting my bread to a dinner we were invited to.  

I don’t want to steal Anna’s thunder where this recipe is concerned so I’m sending you directly to her site to get the recipe.  Trust me, you’ll be glad that I did.  If you are anything like me, you won’t be able to stop browsing all of her other mouth watering recipes either.

Just a few remarks about this recipe.  The dough was nice and tender making the bread light and airy –  a very good thing in my book.  This recipe is also very adaptable.  I was thinking the next batch I make might be a Southwestern version served with a dollop of barbequed pulled pork and fresh slaw on top.  What do you think?

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Thanksgiving Day Dinner Rolls?

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If there is one thing I have a hard time doing every Thanksgiving,  it’s buying dinner rolls.  I think homemade rolls taste so much better than store-bought.  And why spend money on something that you can make for pennies?

I made these rolls last week as a trial run for Thanksgiving.  I served them with a big batch of homemade soup that I made the same day.  The two went hand in hand.  Unfortunately, the soup got eaten up so quickly that I never got a single pictures of it.

Have no fear, I will be making that soup again.  It was fantastic and it is now one of our favorites. 

This recipe was adapted from Betty Crocker’s Cookbook. 

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Traditional Dinner Rolls

1 package of active dry yeast (I used 2 1/2 tsp.)

1/4 c. warm water (105 – 115 degrees)

3/4 c. lukewarm milk (scalded then cooled)

2 tbsp. granulated sugar

1 tbsp. honey

1 tsp. salt

1 egg

1/4 c. margarine, softened

3 1/2 cups of all-purpose flour (plus extra for kneading)

Dissolve yeast in warm water.  Stir in milk, sugar, salt, egg, margarine, and 2 cups of flour.  Mix until smooth.  Add remaining flour and mix completely.

Place dough onto lightly floured surface and knead until smooth and elastic – about 5 minutes.  Place in greased bowl, cover with plastic wrap, and let rise until doubled.

Punch down dough; divide in half.  Lightly flour your hands and make desired shaped rolls.  Place in greased baking pans and let rise for about 20 minutes.

Preheat oven to 400 degrees.   Bake for about 15-20 minutes until golden brown.  Remove from oven and lightly brush rolls with olive oil.  Cool on baking rack before removing from pans.

Makes about 1 dozen clover rolls.

Are you worried you won’t have enough time to make homemade rolls for Thanksgiving dinner?  Make them ahead of time, and  store in them in the  freezer until Thanksgiving morning – just thaw, warm, and serve. 

Which category do you fall into.  Intimidated by, or comfortable  making homemade bread or rolls? 

Do you have your Thanksgiving meal planned?

 

Tying the Knots

For quite some time I’ve been salivating over a recipe for homemade garlic knots that I found in a Cook’s Country magazine. 

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Being busy and all, I opened the magazine to the recipe page and set it on my work table in my craft room just as a reminder that one of these days I would have to make these little lovelies.

Today was dreary.  Dark clouds have descended upon us.  The sunshine, well what sunshine?  Gone…  And because of this, I decided there was no better day to fill the house with the delicious aroma of garlic and yeast.

This is my adapted version of the recipe. 

Garlic Parmesan Knots

12 garlic cloves, peeled and crushed

2 tbsp. olive oil

1 tsp. plus 3/4 c. hot water

2 tsp. yeast

1 tsp. salt

2 c. all-purpose flour

Parmesan cheese

Bring oven to 200 degrees and turn-off.

In a skillet, add 1 tbsp. of olive oil, crushed garlic, and 1 tsp. of water.  On low heat, sauté until garlic turns a very light golden brown.  (Don’t overcook – this will make the garlic taste bitter).

In  large bowl, add 1 tbsp. olive oil, 3/4 c. hot water, yeast, and salt.  Let the yeast set until it starts to work.  Add flour, and mix thoroughly until all ingredients are combined.

Turn dough out onto lightly floured surface.  Knead into a smooth ball.

Grease a bowl with non-fat cooking spray and put dough ball in it.  Cover with plastic wrap and place in pre-warmed oven.  Allow dough to rise until double.  About 50-60 minutes.

Remove dough from the oven.  Turn out onto lightly floured surface.  Punch down, and reshape into a ball. 

Cut  dough into equal sized smaller balls – bigger than a golf ball, but smaller than a tennis ball.

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Using your hands, roll balls into strips about 10 inches long; tie into knots.  Place onto parchment paper lined baking sheet.

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Cover baking sheet with plastic wrap and return to (turned-off) oven.

Once knots have doubled, about 20 minutes, remove from oven and remove  plastic wrap.

Preheat oven to 500 degrees.  Bake knots for about 5 minutes, remove from oven and brush knots lightly with olive oil and sprinkle with parmesan cheese. Return to oven and bake until light golden brown, about 5-8 minutes. Remove knots and brush lightly with olive oil.  Enjoy while warm and fresh…

These knots weren’t quite as chewy or yeasty as I expected them to be, but they definitely hit the spot on a damp fall night here in the Finger Lakes.

 

Homemade pizza from the Finger Lakes

There has been something  nagging at me for a while.  The need, yes need, to make something with yeast in it.  I can’t explain it.  Wouldn’t even attempt to try.  All I can say is that I bought a big package of yeast and I intended to use it (at some point).  The only problem was the when, and what.  If you are a baker of any type,  you probably realize the hours that generally go into making a  treat made with yeast.  Mind you, the end results are (usually) worth every bit of the precious time you spent covering your kitchen in flour and waiting for the dough to rise.

So, with this nagging feeling, something extraordinary happened.  The story begins…  I picked up my mail yesterday and my fall edition of  Life In the Finger Lakes magazine was sitting there waiting for  me.  Yea!!!  I probably haven’t told you, but this is one of my favorite magazines because I live in the heart of the Finger Lakes.  There are always beautiful photo’s, great stories, and yes, recipes!

You see where this is going  – don’t you?  Here was the answer to my nagging feeling, and to that nagging question I get all the time.  What’s for supper?  In this issue there was a recipe for homemade pizza dough and sauce.  Finally, I was going to use that yeast.   With simple ingredients, and a short time later, I had created our dinner.  And I have got to tell you this is the easiest pizza dough recipe I have ever made.  I really liked the crust that resulted from it (even though I used all-purpose flour, not the bread flour the recipe suggested.)  The dough only had to rise for 30 minutes.  Can you believe it?  Just 30 minutes!

I also made the sauce featured in the article (which turned out great) but since I didn’t have tomato paste on hand ( I know you’re thinking what kind of cook doesn’t have something as simple as tomato paste on hand?) I used more tomatoes and cooked the sauce longer, plus added a few dashes of  Italian seasoning to it.

Now, instead of me continuing to ramble on, I’m just going to share the article , which includes the recipes with you.

There is nothing like a hot, fresh slice (or two) of pizza on a cool (almost autumn) night in the Finger Lakes, or wherever you live.  Delicioso!