This was really delicious and super easy.
I mixed up equal parts mayo and parmesan cheese (green can), threw in a little garlic and dried minced onion, and spread the mixture on a loaf of French bread cut horizontally before sticking it under the broiler for about 3 minutes.
It was dang good.
I have 3 or 4 roll recipes in rotation here, and this one just bumped to spot #1 as favorite. I made these for Thanksgiving. Using leftover dough that sat in the fridge overnight, I made large round rolls (think Costco size/shape) for our leftover turkey sandwiches.
2 cups warm water
2 T yeast
1 T sugar
Combine in a large bowl and allow to sit for 5 minutes. The yeast should bubble up a bit. When it does, add:
2 sticks butter, melted and cooled (1 cup)
3 eggs, beaten
1 cup sugar
1 1/2 t salt
8 cups flour
Mix and knead well by hand or in a kitchen aid/bosch.
Let sit until doubled, then punch down.
Separate the dough into four equal sections.Take one section at a time and roll out on a floured surface into a circle that is 1/4″ thick. Cut into 12 triangles. Roll triangles up from the wide end, and place on a greased baking sheet.
Cover and rise until doubled. Bake at 375 for 12-14 minutes, until golden.
This whole recipe makes 48 rolls and halves well. If you halve it, use 2 eggs.
Recipe source: Bloom
One batch of this recipe made everything you see above. And really, you want that much. It’s delicious, and also freezes well. Change around the spices to suit your tastes.
1 – 29 oz can pumpkin puree
1 1/2 cups oil
4 cups sugar
5 cups flour
1 T cinnamon
2 t nutmeg
1 1/2 t EACH: cloves, baking powder, baking soda, salt
Mix everything together and pour into well greased pans. Bake at 350. I did 20 minutes for the minis, about 28 minutes for the small, and 45-50 for the large (9X5).
Then lick the beaters.
This is THE only recipe for Buttermilk Biscuits you’ll need, I promise – I’ve tried a few. This is easy and they are so, so good. Really delicious. We had them last night, and I’m seriously thinking about making them again tonight to go with our Summer Corn and Bacon chowder.
2 cups all-purpose flour (9 ounces)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
3/4 cup buttermilk
3 tablespoons honey
1. Preheat oven to 400°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives (I use my hands) until mixture resembles coarse meal. You will still have chunks of butter; it’s ok! Chill 10 minutes.
3. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
4. Turn dough out onto a lightly floured surface; knead lightly 4 times. (You want to be careful not to overwork/knead the dough here so the biscuits stay tender and don’t become tough.) Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter (or use a child sized cup if you don’t have a cutter) to form 10 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.
Thank you, Sisters Cafe. These were heavenly!
Makes 10 biscuits, each biscuit = 166 calories, 6 g fat, trace fiber (4 WW points)
We like making homemade Egg McMuffin’s for breakfast at our house, but I’m forever forgetting to buy English Muffins. Today I tried Alton Brown’s recipe, and they tasted delicious.
1/2 cup non-fat powdered milk
1 tablespoon sugar
1 teaspoon salt, divided
1 tablespoon shortening
1 cup hot water
1 envelope dry yeast (2 1/4 t)
1/8 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour, sifted
In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water; stir until the sugar and salt are dissolved. Let cool.
In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the cooled (but not cold) dry milk mixture.
Add the sifted flour and beat thoroughly with spoon – not mixer. Cover the bowl and let it rest in a warm spot for 30 minutes.
Preheat the griddle to 300 degrees F.
Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place 3″ metal rings (or tuna cans with both ends removed) onto the griddle and coat lightly with vegetable spray. Place batter (not quite 1/3 cup) into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.
Yields 8-10 muffins.
…and probably her moms before that – all I know is that this recipe card in my moms box is well worn. This is a really basic recipe, but so moist and yummy. Banana bread now makes me think of Shanelle, who taught me to slather butter on thick, warm slices of this stuff.
1/2 c shortening
1/2 t salt
1/2 c sour milk (add t t vinegar to 1/2 c milk and let sit a few minutes)
1 1/2 c sugar
1 t soda
2 c flour
1 c mashed banana
Cream shortening and sugar. Add eggs. Combine soda, salt, flour and add in. Alternate sour milk and mashed banana. Bake at 350 until done. (45-55 minutes for large pans, 20ish-30ish for smaller)
Oh. Yum. These are famous here in Utah, and for good reason. You don’t have to roll them crescent style, as it says to in the directions. You can also just roll them out and place them on a pan. Lion House Dinner Rolls
from The Lion House
2 tablespoons active-dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter or shortening
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-6 cups flour
In an electric mixer, combine yeast and water. Let stand 5 minutes, until bubbly. Add sugar, shortening, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Turn dough onto a lightly floured board and knead until it is smooth and satiny (or use the dough hook on your Kitchen aid). Return dough to an oiled bowl and cover to let rise until doubled.
Separate dough into three portions. Roll out each portion into a circle and cut into 8 pie-shaped pieces (or 12 pieces if you want smaller rolls). Roll up crescent-style and place on baking sheet . Cover with saran wrap that has been sprayed with nonstick cooking spray and let rise until doubled, about 45 minutes. Bake at 375 degrees for 12 minutes – until nicely browned. Makes 2-3 dozen rolls.