Wednesday, August 6, 2014

Mouthwatering Yeast Rolls with Cinnamon Butter

Soft, delicious pillow clouds for your mouth that won't disappoint.
Time-consuming: Yes
Worth every minute: Definitely!
Try them with the cinnamon butter, YUM!

Mouthwatering Yeast Rolls
(yield: 20 rolls)

20 minutes assembly
3 1/2 hours rising (total)
15 minutes baking

1/2 cup plus 2 Tablespoons warm water (110 to 115 degrees F.)
1 1/2 teaspoons active dry yeast
1 teaspoon brown sugar
1/4 teaspoon salt
1/8 cup white granulated sugar
1/8 cup oil (plus additional for greasing dough)
1 egg, room temperature
2 1/2 to 3 1/2 cups all-purpose flour (approximate)
4 Tablespoons butter, melted (for brushing on baked rolls)

In a large mixing bowl, stir yeast and brown sugar into warm water; Set aside for a few minutes until mixture is puffy.

Add salt, white sugar, and oil to yeast mixture.

Stir in one cup of the flour, and then mix in the egg.

Mix in the rest of the flour, 1/2 cup at a time, only mixing in enough flour until dough just starts pulling away from the side of the bowl. Continue mixing, preferably with a dough hook, for 5 minutes; Dough will be slightly sticky.

Lightly flour hands, and using a spatula, form dough into will be somewhat sticky.   

Drizzle one teaspoon of  oil to top of dough and, using your hands, spread oil around dough ball; Leave dough in bowl. 

Cover bowl with greased plastic wrap (greased side down), and let dough rise in warm spot for 2 hours until doubled in size; Don't rush this time.

Deflate dough with fingers, remove dough from bowl, and place on lightly floured board or counter-top.

With a lightly floured rolling pin, roll dough into rectangle with a one-fourth inch thickness.

With short sides of rectangle on the left and right, fold the rectangle of dough in half towards you. Roll dough again, lightly, to seal edges slightly.

Use a pizza cutter or bench knife to cut dough into two-inch strips; Cut each strip into two-inch pieces.

Place each piece on greased or parchment-covered baking sheet leaving very small space between each piece. As the dough rises, the rolls will join together.

Cover baking sheet lightly (don't smash rolls) with greased plastic wrap (greased side down).

Set baking sheet in warm spot for 1 1/2 hours until doubled in size; Don't rush this time.

During last 10 minutes of rising time, preheat oven to 360 degrees F.

While oven is preheating, place a separate (9x13) ovenproof pan on bottom rack of oven. Boil several cups of water and carefully pour water into the 9x13 pan. This will remain in the oven during bake time in order to provide steam for the rolls.

Back to the rolls...

emove plastic wrap from rolls, and place baking sheet on middle rack of oven. Bake at 360 degrees for 14 to 16 minutes until golden brown on top. 

While rolls are baking, melt the butter and set aside.
Remove baked rolls from oven and immediately brush with melted butter.
Let rolls sit for at least 5 minutes before serving.

Serve with cinnamon butter, if desired. 

Cinnamon Butter
(yield: 1/2 cup)

8 Tablespoons (1 stick) butter, softened
1/4 to 1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 Tablespoons brown sugar

Stir together the dry ingredients; Add to softened butter in medium bowl. Stir until thoroughly blended. You may use immediately while softened, or store in refrigerator.

Thursday, December 5, 2013

Sweet & Savory Cheese Spread

Creamy sweet and savory spread that makes a great party food.

Sweet & Savory Cheese Spread

1/2 c. (1 stick) butter, softened
8 ounce package cream cheese, softened
1/2 cup marshmallow fluff
1/4 cup chopped pecans
1 clove garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika (or paprika)
1/2 teaspoon dried dill weed
1/2 teaspoon dried marjoram
1/2 teaspoon dried sweet basil
1/2 teaspoon dried thyme
kosher salt, to taste
ground black pepper, to taste

Mix or stir all ingredients to combine thoroughly; refrigerate.
Serve with crackers, bread, rolls, olives, and/or veggie sticks.

Adjust all spice amounts to your taste.

My favorite crackers are Triscuit Cracked Pepper and Olive Oil.

Wednesday, December 4, 2013

Split Pea with Ham Soup

Another really good soup to add to your recipe box!

Split Pea with Ham Soup
(Yield: 8-10 servings)

1 pound dried split peas, rinsed and drained
4 cups chicken broth*
4 cups water
1 cup chopped carrot
1 cup chopped celery
1 medium onion, chopped
1 large raw potato, peeled and chopped
Ham or Smoked Sausage, cut in chunks*
2 teaspoons minced garlic
1/2 teaspoon dried oregano
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon Homemade Cajun Seasoning

Place all ingredients in a slow cooker; cover and cook on high for 6 hours, or until peas are soft.

*Use vegetable broth instead of chicken broth and omit meat for vegetarian split pea soup.

Homemade Cajun Seasoning

Cajun Seasoning

2 teaspoons garlic powder
2 teaspoons smoked paprika (or paprika)
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon salt
1 teaspoon black pepper

Combine all ingredients; store in airtight container.

Monday, November 18, 2013

Recipe Review - Back for Seconds: Maple Glazed Sweet Potatoes & Peaches

Maple Glazed Sweet Potatoes and Peaches - Tastes like candy and it's HEALTHY!! perfect holiday side dish! @Backforseconds #sweetpotatoes #holidaysidedish #thanksgivingsidedish
Just in time for the holiday dinners, Stephanie at "Back for Seconds" posted this unique recipe on her blog.  It looks delicious and a nice alternative to the usual marshmallow, sugar-laden fare! Why not make 2 dishes and see which one your family prefers!

Read more at Stephanie's blog
Back for Seconds: Maple Glazed Sweet Potatoes and Peaches
u are receiving a sweepstakes entry in exchange for writing the blog post
you are receiving a sweepstakes entry in exchange for writing the blog post

Check out her recipe and enter the giveaway while you're there!

(please note: I am receiving a sweepstakes entry in exchange for writing this blog post)