Best ever rolls

1 1/4 cups milk
3/4 cup water
1/4 cup potato pearls, dry
2/3 cup margarine or butter
1/2 cup sugar
1 1/2 teaspoon salt
1 package active dry yeast or 2 tablespoons dry yeast
2 eggs, well-beaten

Bring 3/4 cup water and 1/4 cup milk to a boil. Pour into large mixing bowl. Add potato pearls and beat with whisk or fork until blended. Heat remaining milk in same saucepan and pour over potatoes, margarine or butter, sugar and salt. Cool until lukewarm. Soften yeast in first mixture with eggs and 3 cups of flour. Beat with either wooden spoon or electric mixer until light and smooth. Stir in enough flour by hand to make a dough firm enough to knead. Turn out on floured board and knead 10 minutes or until elastic. Put in greased bowl and turn greased side up. Cover with plastic wrap and refrigerate until needed. When ready to bake, shape as many rolls as desired in preferred form (Parker house, cloverleaf, etc.) Brush with melted margarine/butter and let rise in a warm place 1 hour or until light. Bake in hot oven 400 degrees for 15-20 minutes. Makes 3 1/2 dozen medium rolls

Gooey Cinnamon Sticky Buns

Ingredients:Makes 15 buns

Dough:


1/4 cup warm (105° to 115°) water
1 package (1/4-ounce) active dry yeast(2 1/4 teaspoon)
1/3 cup sugar
3/4 cup milk
4 tablespoons unsalted butter , plus more for greasing
3 large egg yolks
1 tablespoon finely grated orange zest
1 1/4 teaspoons kosher salt
4 to 4 1/4 cups all-purpose flour , plus more for dusting
Filling:


1/2 cup firmly packed light brown sugar
1 tablespoon ground cinnamon
4 tablespoons unsalted butter
Topping:


3/4 cup firmly packed light brown sugar
4 tablespoons unsalted butter
3 tablespoons honey
1 tablespoon light corn syrup
1 1/2 cups (6 ounces) coarsely chopped pecans
To make dough: In the bowl of an electric mixer, combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 5 minutes. Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour and mix on low speed until blended. Switch to a dough hook and then, again on low, slowly incorporate 1 cup remaining flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding last 1/4 cup flour if too wet), 3 to 5 minutes. Remove dough from mixing bowl, shape into a ball and place in a large, greased bowl. Turn to coat and cover bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour. After dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.

To make filling: Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.

Roll dough out into a 12" x 18" rectangle. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 slices.

To make topping: In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9" x 13" pan and sprinkle pecans on top.

Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 375°. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.

Cranberry Brie Pizza

Cranberry Brie Pizza

1 8 oz. can crescent rolls

3/4 C whole berry cranberry sauce

8 oz. cubed Brie cheese

1/2 C chopped pecans or walnuts

Preheat oven to 425. Use a lightly greased pizza pan or a pizza stone. Unroll crescent rolls and separate into triangles. Arrange on pan with tips towards the center and lightly press together. Forming a circle with the dough. Bake 5 minutes or until lightly brown. Remove from the oven and sprinkle with pieces of Brie. Spoon the cranberry sauce over the cheese. Top with pecans. Bake an additional 8 minutes or until cheese is melted and the crust is golden brown. Cool 5 minutes and cut into wedges or squares.

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French Rolls/Bread Bowls

Use this recipe for bread bowls.
Trade Secrets: The original recipe calls for bread flour. Since I usually don't have that on hand, I've always used all-purpose flour and it works brilliantly. However, if you are a bread flour user, I bet the rolls will come out even more tender. I also cut the baking time down from the original 18 minutes to about 12 minutes. And finally, these rolls rise QUICKLY (probably due to the 1 tablespoon of yeast) so don't forget about them or you may have a big mess on your hands.


French Bread Rolls
adapted from allrecipes.com


1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour


In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.


To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.


Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).


Bake for 12-13 minutes in the preheated oven, or until golden brown.
Posted by Melanie at 3:54 PM
Labels: Breads, Rolls
12 comments:

Garlic Cheese Biscuits

Garlic Cheese Biscuits--Like Red Lobster

2 c. Bisquick
2/3 c. milk
1/2 c. shredded cheddar cheese
1/4 c. butter
1/4 tsp. garlic powder

1 tsp. oregano -optional

Mix Bisquick and cheese; add milk. Spoon on an ungreased cookie sheet (makes about 12). Bake at 425 degrees for 8-10 minutes. Brush with melted butter, garlic powder and oregano.

Garlic Cheese Biscuits

I never used to buy Bisquick mix until Erin introduced me to these biscuits...now I always have some on hand specifically for this! The recipe is so easy, it's ridiculous. They definitely aren't healthy so I don't make them often, but when I do... what a treat!!Garlic Cheese Biscuits
submitted by Brittany

2 c Bisquick mix
2/3 c milk
1/2 c sharp cheddar cheese, shredded

1/4 c butter, melted
1/4 tsp garlic salt
1/4 tsp dried parsley


Mix together Bisquick and milk just until moistened. Fold in cheese. Drop by spoonfuls on lightly greased cookie sheet (I use a preheated pizza stone plain). Bake at 450 degrees for 8-10 minutes or until lightly browned. Combine melted butter with garlic salt and parsley and brush over each biscuit. Serve immediately. **note that when using a pizza stone, make sure you remove biscuits to a plate before brushing with butter - otherwise the stone will soak up a lot of it!