I've tried a few of these different one hour type dinner rolls, and I have to say these are my favorite to date. I used water and dry milk powder because I didn't have non fat milk. I also made some great cinnamon rolls with the extra dough. (I didn't need 24 rolls)
The dough is tricky because it is VERY sticky. Not your typical bread dough that comes nicely together. I will just leave the link for now..
http://www.ourbestbites.com/2013/11/one-hour-dinner-rolls/
From melskitchencafe.com
Awesome waffles. So tender and flavorful.
INGREDIENTS
2 large eggs
1 3/4 cups (14 ounces) buttermilk (I used whey from our homemade, plain yogurt)
4 tablespoons butter, melted
2 teaspoons vanilla extract
1 3/4 cups (7 1/4 ounces) all-purpose flour (I used whole white wheat)
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
DIRECTIONS
In a medium-sized bowl, beat together the eggs, buttermilk, melted butter, and vanilla. In another bowl whisk together the dry ingredients; combine the wet and dry ingredients just until smooth.
Everyone liked these. Crispy on outside, soft and flavorful inside.
From snappygourmet.com
Ingredients
Biscuits:
about 2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon garlic powder
½ cup cold unsalted butter, cut into small cubes
1 cup shredded sharp cheddar cheese
¾ cup cold milk
Butter topping:
1 1/2 tablespoons unsalted butter, melted
1/4 teaspoon garlic powder
⅛ teaspoon salt
Instructions
Preheat oven to 425 degrees F.
In a medium mixing bowl mix together flour, baking powder, ½ teaspoon salt, and ½ teaspoon of garlic powder until well combined.
Using a fork or pastry cutter, cut butter into flour mixture until mixture is crumbly. Mix in cheese. Mix in cold milk just until combined (do not overmix).Drop biscuits (about 3 tablespoons of dough per biscuit) onto a nonstick baking sheet.
Bake biscuits at 425 degrees F for about 10-15 minutes or until browned on bottom. Remove from oven and while still hot, brush melted butter mixture on top. Makes 12 biscuits
From melskitchencafe.com
this makes a nice soft dough that turns into a perfect crust.
Ingredients:
1 cup warm water
1 tablespoon honey
1 tablespoon oil
1 tablespoon instant yeast
1 teaspoon salt
2-3 cups flour (I use half whole white wheat)
Mix together in kitchen aid, adding flour little at a time. Do not over flour! Knead for about 5 minutes or until nice dough forms.
Rise, shape, add toppings, bake at 475 on pizza stone for 10 minutes or until golden.
From melskitchencafe.com
I've tried this recipe from the cook book Artisan Bread in 5 Minutes a Day years ago and I must've done something won't because it just wasn't good. I decided to try it again today and it was awesome! It made the perfect dipping bread for soup. Don't let the short ingredient list and simple instructions fool you.
This recipe makes a double batch, you keep the unused dough in the fridge for up to two weeks until you are ready to bake it. I am exited to try the other half as mini bread bowls!
Note: I ignored the part about heating the stone in the oven then sliding it in using parchment paper. I just let the shaped dough rise on my pizza stone and put it straight into the preheated oven. Worked great for me.
Ingredients:
1 1/2 tablespoons instant yeast
1 tablespoon salt
6 1/2 cups unbleached, all-purpose flour, plus more for dusting dough
Directions
In a large bowl mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover lightly with a kitchen towel but don't seal the bowl airtight. Let the dough rise at room temperature 2 hours (or up to 5 hours).
Bake at this point or refrigerate, covered in an airtight container, for as long as two weeks. When ready to bake, cut off a grapefruit-size piece with serrated knife (I have only ever made two loaves out of the batch of dough so I just divide the dough in half to form my first loaf). Turn the dough in your hands to lightly stretch the surface, creating a rounded top and a lumpy bottom. Put the dough on a piece of parchment paper set on a pizza peel or a rimmed baking sheet turned upside down. Let the dough rest for 40 minutes for room temperature dough; if you have used the dough out of the refrigerator, let it rest for 1 1/2 hours. Repeat with remaining dough or refrigerate it.
Place a broiler pan on the bottom rack of the oven. Place a baking stone on the middle rack and preheat oven to 450 degrees. Heat the stone at that temperature for 20 minutes before baking.
After the dough has rested and is ready to bake, dust the dough lightly with flour, slash the top with serrated or very sharp knife three times. Slide the dough (with the parchment paper) onto the baking stone. Pour one cup of hot water into the broiler pan and shut the oven quickly to trap the steam. Bake the bread until well browned, about 24-28 minutes. Cool completely.
If you don't have a baking stone, try turning a rimmed baking sheet upside down and heating it in the 450 degree oven for 10 minutes prior to baking. When ready to bake, slide the parchment paper with the dough on it directly onto the overturned baking sheet and bake according to the recipe. You can also stretch the rounded dough into an oval and place in a greased loaf pan. Let it rise for 40 minutes if fresh (add an extra hour if the dough has been refrigerated). Bake in the loaf pan in the 450 degree oven, watching the time carefully - check after 20-22 minutes.
(recipe adapted from here)
I have been looking for the perfect base recipe for different add-ins and I think I just found it. I like a flavorful, hearty, chewy and almost healthy muffin (but not quite...). None of those white fluffy things that people call muffins but they're really cupcakes.
This time, I threw in dark chocolate chunks and craisins. Mmmm, perfect! The original recipe called for blueberries. You can add whatever you like.
Ingredients:
1 cup rolled oats or old fashioned oatmeal
1 cup buttermilk (or regular milk + 1 teaspoon vinegar)
3 tablespoons unsalted butter, melted
2 eggs
2/3 cup brown sugar
1 teaspoon vanilla
1 cup flour
4 tablespoons ground flaxmeal
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup add-ins of choice (chocolate, craisins, berries, etc)
Directions:
Preheat oven to 375°. Grease a 12 cup muffin tin.
Combine the oats and buttermilk in a mixing bowl. Let the oats soak for 15-20 minutes. Add the melted butter, egg, brown sugar, and vanilla. Stir by hand until just combined.
Add the flour, flaxmeal, baking powder, baking soda, and salt. Stir again until evenly moistened.
(Whatever I'm adding in, I like do push them in by hand into each muffin cup to make sure they are evenly distributed. You can also pour them batter into the bottom of the cups, then stir them into the batter and pour the rest in. Or just mix them all in if you don't care if they're even.)
Bake for 13-15 minutes.
I LOVE tacos. And I love fry bread. How can you go wrong putting the two together? You can't. These were so good, I just ate three and only stopped because I literally couldn't fit any more in my stomach.
(recipe from stolenmomentscooking.com)
Ingredients:
4 c. Flour
1 1/2 teaspoons salt
2 teaspoons baking powder
1/2 cup milk (original recipe uses evaporated milk. I didn't have any but whole milk worked just great)
1 cup water
3 tablespoons oil
Additional oil for frying
Directions:
Combine dry ingredients. Stir in wet ingredients until ball forms. Knead until well combined. Let rest at least 15 minutes. Pour about an inch of oil into a frying pot and heat up oil. Separate a small section of dough and roll into a thin circle. Fry for a couple minutes on each side. Bend in half immediately when placing on plate. Stuff with your favorite taco fillers and enjoy!
I used taco meat (mixed with kidney beans before seasoning), cheese, lettuce, tomatoes, sweet peppers (my favorite addition), sour cream and salsa. Yummmmmm....
Oh! A side note....unless you have a big family, this will make more dough than you need. I only fried up about half of it for chalupas then later for dessert we used the rest for fry bread! Roll and fry the same as before, then top with butter and powdered sugar or honey.
This recipe is pretty versatile. Can be made with noodles, dumplings or even rice I suppose. In this picture, I used a little noodles and dumplings. I will add the dumplings recipe at end.
Ingredients:
-1 or 2 chicken breasts (depending on size and how much meat you want. I sometimes cook extra to use in a casserole another night.)
-couple cups of vegetables (carrots, potatoes, celery, onions..)
-chicken base/stock (I use "better than bouillon")
-garlic, parsley, thyme (go easy), 1 bay leaf, salt, pepper, onion powder (if not using fresh onion) all to taste
- about 1 or 2 cups medium egg noodles (depends on how much broth you have...) or dumplings
Directions:
1. Boil your chicken and vegetables together in pot of water. (start chicken first) Season while cooking. Check chicken and vegetables often to avoid over cooking. When chicken is done, remove from pot to cool on plate.
2. Add chicken base a little at a time and play with seasoning, tasting the liquid until it's just right!
3. When vegetables are almost done (but not quite!) add noodles or dumplings.
4. While that is cooking, chop the chicken, cutting out gristle and fat.
5. When noodles are tender, stir in the chicken and serve!
Dumplings
Ingredients:
-1 cup flour
-2 teaspoons baking powder
-1 teaspoon sugar
-1/2 teaspoon salt
-1 Tablespoon butter, melted
-1/2 cup milk
Directions:
Combine dry ingredients, gently stir in milk and butter, just until moistened.
Drop by spoonful into boiling soup. Cover pot and cook for about 15 minutes without lifting lid.
If you like a lot of dumplings, you can double recipe. I found that making 1 and 1/2 this recipe was just right for my average pot of soup.
You read that right. Double bananas equals double flavor.
Recipe from allrecipes.com by Shelley Albeluhn
Ingredients:
2 cups flour
1 t. Baking soda
1/4 t. Salt
1/2 cups butter
3/4 cups brown sugar
2 eggs, beaten
2 1/3 cups mashed over ripe bananas
( I never measure my bananas. that would be messy. I just add them until it looks like the right amount. I haven't seen it make a big difference)
chopped walnuts, optional
in a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture, just until moistened. pour batter into greased 9x5 loaf pan.
Bake in preheated oven for 60-65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
A couple of years ago I was at a friends house and had some of the best dinner rolls I've ever tasted. Of course, I insisted upon the recipe. Mine don't ever taste as good as hers do, but they are still dang good.
Recipe fills approximately 1 9x13 pan.
Ingredients:
2 eggs
1 c. Milk (mixture of half evaporated, half regular milk.)
1 half stick butter
2 T. Yeast (dissolved in 1/4 c. Water)
1/4 c. Sugar
1 1/2 t. Salt
4 c. Flour
cook or microwave the butter and milk together until butter is melted. cool just slightly while beating 2 eggs in mixer. add the butter mixture and yeast. mix well. mix dry ingredients separately, then add half at a time to bowl. Knead dough very well. Dough will be sticky. Let rise until double. Shape into rolls and place in greased pan. Cover and let rolls rise. Bake at 400 degrees for 8 to 10 minutes.
