Amazing Dinner Rolls

 Courtesy of: Cooking Classy

Servings: 24 rolls

Prep30minutes minutes

Cook15minutes minutes

Rising time2hours hours 30minutes minutes

Ready in: 3hours hours 5minutes minutes

Ingredients

• 1/3 cup (78ml) warm water, 110 - 115 degrees
• 2 1/4 tsp active dry yeast
• 1/3 cup + 1/4 tsp (68g) granulated sugar
• 1 1/3 cups (315ml) whole milk,warmed to 110 - 115 degrees
• 3/4 cup (170g) salted butter,softened, divided
• 1 large egg*, at room temperature
• 1 1/2 tsp salt
• 4 1/2 cups (22.5 oz) all-purpose flour* (scoop and level to measure)

Instructions

• In bowl of an electric stand mixer whisk together warm water, yeast and and 1/4 tsp sugar. Let rest 5 - 10 minutes until mixture is foamy.
• Fit mixer with whisk attachment. Add in 1/3 cup sugar, warm milk, 5 Tbsp butter, egg and salt to yeast mixture. Blend (butter will remain separated at this point and that's fine). 
• Add in 2 cups flour and mix until well combined. 
• Switch mixer to a dough hook attachment. Add remaining 2 1/2 cups flour and mix until dough is nearly smooth and is elastic, about 4 - 5 minutes (dough should be slightly sticky).
• Transfer dough to a greased, large mixing bowl and cover bowl with greased plastic wrap. Allow dough to rise in a warm place, free from draft, until double in volume, about 1 1/2 hours.
• Punch dough down all over. Divide dough into two equal portions. Shape each portion into a ball. 
• Roll each dough ball out on a lightly floured surface into a large circle about 13 - 14 inches across (try to keep dough as much of an even thickness as possible).
• Spread each circle of dough evenly with 2 Tbsp softened butter. 
• Cut each circle into 4 equal quarters, then each quarter into 3 wedges (just imagine cutting pizza slices or pie slices). Roll each wedge up, beginning on wide (outside) edge.
• Transfer rolls to a buttered 18 by 13-inch cookie sheet (the tip of the rolled wedge should be tucked on the bottom. Note that you can fit 3 rows of 8 rolls). 
• Cover rolls loosely with greased plastic wrap and let rise in a warm place until double in size, about 1 hour.
• During the last 15 minutes of rising preheat oven to 375 degrees.
• Remove plastic wrap and bake rolls in preheated oven for 15 - 19 minutes until golden brown. 
• Remove from oven and brush with remaining 3 Tbsp butter (preferably melted). Serve warm or allow to cool and store in an airtight container.

Notes

• *To bring egg to room temperature quickly you can let rest in warm water 5 - 10 minutes.
• *I found 4 1/2 cups to be perfect for me but if you live somewhere very dry or humid, or at a very high altitude you may want to reduce or increase measurement by a 1/4 of a cup, just note the dough should be fairly sticky. Don't add too much flour or your roll will be heavy.
• The dough should be sticking to the bottom of the mixing bowl near the end of mixing just not the sides. It should stick slightly to a clean fingertip then spring back slightly when pulled away. Not gummy and not dry.
• Most of you will probably find 4 1/2 cups to work just right as well.

Cinnamon and Sugar Christmas Bread

 Makes 2 Loaves

INGREDIENTS

  

Batter

• 1 1/2 cups granulated sugar
• 3/4 cup unsalted butter, softened 
• 1 1/2 tsp vanilla
• 3 eggs
• 3 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 3/4 tsp salt
• 1 1/2 cups sour cream

Brown sugar filling

• 1 cup brown sugar
• 1 Tbsp cinnamon

INSTRUCTIONS

 

How to make this bread

• Heat oven to 350.  Grease bottom and sides of 2 loaf pans (9 x 5 x 3)
• Prepare brown sugar filling and set aside.
• Beat together sugar, butter, vanilla & eggs in large bowl with electric mixer on medium for 2 minutes.  
• Mix flour, baking powder, baking soda and salt.  Beat flour mixture and sour cream alternately into sugar mixture on low speed until blended.
• Spread 1/4 of the batter (about 1-1/2 cups) into each pan, then sprinkle  each with 1/4 of the filling; top with another 1/4 of the batter, and then top with 1/4 of the filling and smash down a little bit.
• Bake for 50-55 minutes or until toothpick inserted near center comes out clean.  Cool slightly; remove from pans and place top side up on wire rack.
• Let cool completely, then wrap up and take to your friends, or eat the whole loaf by yourself (no judgements here).

Blender Banana Bread

Courtesy of: Motivation Mindy

3-4 ripe bananas

1/2 cup oil

1 cup sugar

2 eggs

1 1/2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup mini chocolate chips

Dissolve baking soda in 2 Tbsp hot water. then place all ingredients in blender (except chocolate chips) and blend until smooth. Fold in chocolate chips last. Spray loaf pan with non-stick cooking spray and pour in batter. Bake @ 350 for 1 hour or until toothpick comes out clean. 

Works well with muffins too!

Whole Wheat Banana Muffins

Adapted from: 100 Days of Real Food

Ingredients:

• 2 ¼ cup whole-wheat flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 3-4 ripe bananas, mashed
• ¼ cup plain yogurt
• ¼ cup honey
• 2 eggs
• ⅓ cup oil (I used coconut oil)
• 1 teaspoon vanilla
• 1 cup chocolate chips (optional)

Directions:

1. Preheat oven to 350 degrees.
2. Whisk together the flour, baking soda, and salt.
3. In a separate bowl mix mashed bananas with yogurt, honey, eggs, oil, and vanilla.
4. Fold the banana mixture into the flour mixture until blended. Do not over mix. 
5. Fold in chocolate chips
6. Pour batter into muffin pans lined with cupcake liners.
7. Bake large loaf for 18 – 20 minutes or until it comes clean with a toothpick.

Yields about 18 muffins

Whole-Wheat Pumpkin Bread

Courtesy of: 100 Days of Real Food

Ingredients:
2 1/4 cups whole-wheat white flour
2 1/4 teaspoons cinnamon
1 1/2 teaspoons ground ginger
3/4 teaspoons nutmeg
1/4 teaspoons cloves
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
3 eggs
3/4 cup coconut oil
3/4 cup honey
3/4 teaspoon vanilla
1 1/2 cup pumpkin puree (about 1 can)
3/4 cup chopped tree nuts or chocolate chips (optional)

Instructions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, whisk together the dry ingredients (from the flour down to the salt.)
3. Make a well in the center and throw in the eggs, oil, honey, and vanilla. Stir together thoroughly with a fork, but do not over mix.
4. Fold in the pumpkin puree and nuts or chocolate chips.
5. Generously grease 3 small loaf pans or put muffin liners in a muffin pan and then pour in the batter.
6. For a loaf bake for approximately 25-30 minutes and for the muffins bake for approximately 18-22 minutes. Chick for doneness by making sure a toothpick inserted comes out clean.

Yields: 3 small loaves or 20-22 muffins

French Baguette

Courtesy of: Gini Guerinot

3 C. Warm Water
1 1/2 Tbs Yeast
1 1/2 Tbs Salt
5-6 C. Flour

1. Combine warm water and yeast, mix with dough hook. Add Salt and combine again. Slowly add flour until dough comes off the sides and is slightly sticky. Knead in mixer for 5 minutes.

2. Remove from mixer and place on a floured surface. Hand knead until no longer sticky. Place in bowl with lid and put in hot water until double in size.

3. Preheat oven to 500 degrees (450 for artisan loaf) with an empty pan on bottom rack. Place dough on a floured surface and knead out the air. Divide dough into 3 parts. Form each part in a small rectangle. Slap any air out with palm of hand. Roll up rectangle by tucking under with thumb and pushing down with palm. Once dough is rolled up roll out to form baguettes. Place on floured cookie sheet, seem side down. Cover with towel and let rise while oven is preheating.

4. When ready to place in oven, slice top with razor blade with criss cross pattern. Place in oven then put 2 cups hot water in empty pan. Close oven door immediately to trap steam. Bake for 25-30 min or until golden brown. Second batch will cook quicker.

Pissaladiere (Onion Flat Bread)

Courtesy of: Gini Guerinot

(Makes two cookie sheet size pizza)

6 yellow onions

3 bay leaves

1/4 C parmesan cheese

1/4 cup of olives

1 little can of anchovies

salt and pepper

For the dough

1 1/2 C warm water

1 Tbsp yeast

1 Tbsp salt

3 C flour

Mix the first three ingredient together.  Add the flour until well incorporated.  Cover and let rise for 30 to 60 minutes.

Slice the onions really thin.  Saute in some olive oil.  Add salt pepper and bay leaf.  Scrape the bottom of the pan often to get the caramelized onions.  Continue until a nice golden color.

Sprinkle a cookie sheet with cornmeal or semolina flour.  Roll out the dough.  Spread the onions all the way to the edges.  Put some olives and anchovies.  Sprinkle with parmesan cheese and olive oil.

Bake at 450 F for 25 - 30 minutes.