Pretzel Dinner Rolls

Ingredients:

2 1/2 cups unbleached all purpose flour

3/4 tsp. salt

3/4 cup + 3 tbsps. very warm water

2 tsps. active dry yeast

4 tbsps. sugar

1/2 tbsp. vegetable oil

Wash

2 cups warm water

4 tbsps. baking soda

To Top

1 tsp. kosher salt to sprinkle

 

Directions:

Step 1: Place the water, 1 tbsp. of sugar and the yeast. Let sit to react until foamy (about 10 minutes.  Then add in the remaining ingredients minus the kosher salt.  Using your dough hook attachment run on a low speed until the dough comes together.  It should leave the sides of the bowl clean.

Step 2: Pre-heat your oven to 430 degrees and line a baking sheet with parchment paper. Spray the bowl with canola oil, cover the bowl with plastic wrap and cover with a towel until doubled in bulk (about 1 hr). Then remove dough and roll out into a thick log.  Divide into 8 equal pieces, roll out each piece long and tie in a knot.  Bring one end around and tuck under.  Take the remaining end and bring up and over tucking into the middle of the roll to form the shape. 







Step 3: Use the same mixing bowl to place the 2 cups of warm water with 4 tbsps. of baking soda (mix together with your hand or a whisk).  Dip each roll into the mixture and place on a parchment paper lined baking sheet.  Sprinkle with kosher salt and bake for 7-9 minutes depending on how doughy you like the middle.  Serve warm and enjoy!

 

 

 

 

 

 

Olive Oil & Basil Dinner Rolls

 

 

 Ingredients:

2 1/2 cups unbleached all purpose flour

1 tsp. dried basil

1 tsp. salt

2 1/4 tsps. active dry yeast (or one 1/4 oz. packet)

1 tbsp. sugar

1/4 cup extra virgin olive oil (organic if you can find it)

1 cup warm water

 

Yields: 8 Rolls

 

Directions:

Step 1 - Combine your dry ingredients in your mixer with the dough hook attachment.  Then run on low speed for a minutes to evenly disperse them.

Step 2 - Run on low speed, then add the olive oil and water until dough comes together (if yours is still to dry then add one tablespoon of water at a time until the consistency changes). Then line a baking sheet with parchment paper and lightly spray with canola oil.

Step 3 - Divide the dough into 8 equal parts then roll each portion in your hands.  Then place on a baking sheet.  Make two cuts in the center of each roll with a clean pair of kitchen scissors.

Step 4 - Lightly spray each roll with canola oil, then cover with plastic wrap and a kitchen towel until doubled in size (about 1-1.5 hours). Preheat your oven to 425 degrees, then remove the plastic wrap and towel.  Bake for 13-15 minutes or until golden brown. Enjoy!

 

 

 







Cinnamon Baking Powder Biscuits

Ingredients:

2 cups unbleached all purpose flour

1 1/2 tbsps. baking powder

1/2 tsp. salt

3 tbsps. sugar

2 tsps. cinnamon

3/4 cup milk

1/2 cup butter cold and cut into small cubes

 

Directions:

Step 1: Combine the dry ingredients in your mixer using the paddle attachment, then add the butter until dough looks like pebbles, then slowly incorporate the milk. Run on low-medium speed until the dough comes together.

Step 2: Pre-heat your oven to 425 degrees. Roll out onto a lightly floured countertop or a piece of parchment paper, until about 1/3-1/2 inch thick.  Then cut out using your desired biscuit size (I used a biscuit cutter about 2 inches in diameter.  Repeat until you have used all of your dough.  Bake for 12-15 minutes or until the edges are golden brown. Enjoy!

 

 

Sweet Cornbread Squares

Ingredients:
1 cup yellow corn meal
1 1/4 cup unbleached all purpose flour
3/4 cup granulated sugar
1 stick butter melted
2 eggs
1 cup skim milk
1 tsp. vanilla extract
1 1/2 tsps. baking powder

Directions:
Step 1: Combine your melted butter and sugar using the paddle attachment in your mixer. Then add in the vanilla, baking powder and eggs and blend on medium speed for 30 seconds.  Finally add in your cornmeal, flour and milk. Once all of the ingredients are incorporated  pour and spread evenly on a large rectangle pan with a raised edge that is lined with parchment paper.  Bake at 350 degrees for 10-13 minutes until the corn toasties pull away from the edges and are golden brown. Delicious alone or with a drizzle of honey!

Banana Bread Squares

Ingredients:
3 cups unbleached all purpose flour
1/2 tsp. salt
2 tsps. baking powder
1 tsp. baking soda
1 1/2 cups sugar
1/2 tsp. nutmeg
1/2 cup room temperature butter
2 eggs
1 tsp. cinnamon
1 cup milk
3 over ripe bananas

Directions:
Step 1: Combine all of your dry ingredients in your mixer using the paddle attachment. Then add in the eggs and milk, once those are incorporated add in the butter and bananas.  Mix on a medium-high speed to evenly combine the ingredients.  Pre-heat your oven to 325 degrees and bake in a desert bar pan (10-14 minutes or until a toothpick comes out clean in the center) or a loaf pan (18-22 minutes or longer depending on the size of your pan, make sure it passes the toothpick test).  Either baking dish spray with canola oil and fill each vessel 3/4 the way.

Blueberry Bagels

Ingredients:

3 1/2 cups all purpose unbleached flour

1 1/2 tsps. salt

2 tsps. active dry yeast

3 tbsps. honey

1/2 cup dried blueberries (I have found them by other dried fruits and nuts)

1 1/4 cup warm water

 

Directions:

Step 1: Place your dry ingredients in your mixer bowl and blend on low speed using the dough hook attachment.  Then slowly add in the water and honey until the dough is sticky leaving the side of the bowl clean.

Step 2: Lay out a piece of parchment paper on your counter and lightly spray with canola oil.  Take about a golf ball size of dough, roll into a ball and set on the parchment paper(repeat with the remaining dough, this recipe will make 7-9 bagels).  Let rise for 1 1/2 hours.  Then bring a large pot of water to a boil, once boiling add 1 tbsp. honey and 1 tsp. baking soda.  Place 3-4 bagels carefully into the water and let cook for 2 minutes then flip for another 2 minutes. Remove onto a paper towel.

Step 3: Pre-heat your oven to 450 degrees and place the bagels on a parchment paper lined baking sheet.  Cook for 10-12 minutes or until golden brown.  Enjoy!



 

Pumpkin Shaped Sweet Dinner Rolls

 Ingredients:
3 cups unbleached all purpose flour
1 tsp. salt
4 tbsps. butter melted
2 eggs (1 for the dough, 1 for the egg wash)
3 tbsps. granulated sugar
2 1/4 tsps. active dry yeast
1 cup warm milk
(10-12 raw almonds for garnish)

Yields: 10-12 Rolls

Directions:
Step 1: Place your dry ingredients into your mixer bowl and attach the dough hook, run on low speed for 30 seconds to evenly distribute your ingredients. Then add in your egg and run on low speed fir 1 minute.  Melt your butter in the microwave, then add your milk to the butter in a measuring cup.  Heat again for another 40 seconds until warm.  Slowly pour in the butter/milk mixture until the dough comes together (sticky, not to dry but should pull away from the sides).  Spray your bowl with canola oil, turning the dough to coat then cover with plastic wrap and a towel for 1 hour.

Step 2: Take small amount of dough (about the size of a ping pong ball) at a time, roll between your hands then lightly flatten.  Take a knife and make 6  incisions into each roll, placing on a parchment paper lined baking sheet. When they have all been shaped cover with the same plastic wrap and a towel for 15 minutes. Pre-heat your oven to 350 degrees.

Step 3: Remove the plastic wrap and towel. Take the second egg with 2 tbsps. of cold water and whisk to create the egg wash. Using a pastry brush lightly brush each roll with the egg wash mixture.  Bake for 15-18 minutes until the edges are golden brown.

Step 4: Take a raw almond and place into the center of each roll to replicate the stem of the pumpkin. Enjoy!

 



 

 



 

150th Recipe Post: Cranberry Orange Loaf

Ingredients:

2 cups of unbleached all purpose flour

2/3 cup sugar

2 1/4 tsp. baking powder

3/4 tsp. salt

1/2 tsp. baking soda

2 tsps. pure vanilla extract

2/3 cup orange juice

4 tbsps. butter melted

1 cup frozen cranberries thawed

zest of one navel orange

2 eggs

 

Yields: 2 Loafs

 

Directions:

Step 1: Pre-heat your oven to 350 degrees and line your loaf pan with parchment paper and spray with canola oil. 

Step 2: Combine your dry ingredients with the paddle attachment on your mixer.  Then add in the eggs, vanilla extract, baking powder, baking soda, salt, butter and orange juice. Finally add in the zest and cranberries and mix at a slower speed so they do not break up to much. 

Step 3: Fill the loaf pan 1/2 way with the batter and bake for 40-45 minutes or until a toothpick comes out clean after sticking it in the middle of the loaf.

Step 4: Let cool slightly before serving so it slices neatly or wait until fully cooled and give as a gift! 



 

 

 



Herb Dinner Rolls

Ingredients:

(dough)

2 1/2 cups unbleached all purpose flour

1/2 tsp. salt

2 1/4 tsps. (or one 1/4 oz. package) of active dry yeast

1 tsp. baking powder

2 tbsps. sugar

1 1/4 cup warm water

(topping)

1/2 tbsp. butter melted

1/8 tsp. red pepper flakes

1/4 tsp. basil

1/4 tsp. freshly ground black pepper

1/4 tsp. kosher salt

1/4 tsp. oregano

1/2 tsp. garlic powder

1 tbsp. parmesan cheese

 

Directions:

Step 1: Take a pie dish out (I used my glass pyrex pie pan) and spray with canola oil.  Make the dough by combining your dry ingredients and stirring.  Either using a spatula or the dough hook on your mixer slowly add in the warm water until the sticky dough comes together.  Take out using a medium size ice cream scoop or your hands golf ball size balls of dough, placing them in your pie pan.

Step 2: Cover with a clean kitchen towel and place in a warm place until at least double in size (2 hrs), once the dough has risen pre-heat your oven to 350 degrees.  Brush with melted butter, sprinkle with 1/2 of the herb mixture (saving the second half to dip bread in or for the next time you make rolls) and finally with parmesan cheese.

Step 3: Bake for 18-20 minutes or until golden brown, serve and enjoy!