Have I told you guys that I’m on a diet?

No, I don’t think I have. Because I am a diet failure. Every night I lie in bed and think “Tomorrow! Tomorrow I’m getting back to working out! And eating salads! And egg whites!”

And every morning I keep up my motivation until about 11 am.  Because that’s about the time I pull out whatever goodie I’m making for the blog.

I blame these rolls from Red Star Yeast for yesterday’s failure.

And y’all, I thought for sure I could look a roll in the eye and stay strong but these smelled so good. Some of them were so fluffy that they popped open! I don’t think anyone is strong enough to resist that.

Like the name suggests, these rolls are made from a batter instead of a dough. That means no kneading! And the total rise time is only 30 minutes!

I ended up brushing them with honey butter (just honey mixed into some melted butter) right after they came out of the oven – so good!

I think these rolls are pretty fool-proof but if you happen to have issues with rising, check out this Red Star Yeast page for instructions on how to test your yeast for freshness. I find that most of the time I have rising issues, it’s because the yeast just isn’t fresh. And be sure to check out the Red Star Yeast Pinterest page for lots of baking inspiration!

One year ago: Chocolate Chip Muffins
Two years ago: Apple-Sage Brined Turkey Breast
Three years ago: Spicy Tofu Stir-Fry
Four years ago: French Bread

Batterway White Rolls

18 rolls

Ingredients

3 3/4 cups bread flour
1/4 cup sugar
1 1/2 teaspoon salt
1/3 cup shortening, soft
1 1/2 cups water
4 1/2 teaspoons Red Star Yeast Active-Dry Yeast
1 egg, room temperature

Instructions

  1. In large mixing bowl, combine 1 1/2 cups flour, yeast, sugar and salt; mix well.
  2. In saucepan, heat water and shortening until warm (120-130F; shortening does not need to melt).
  3. Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand gradually stir in remaining flour to make a stiff batter.
  4. Cover; let rise warm place until double, about 30 minutes.
  5. Stir down batter. Spoon into greased muffin pan cups. Cover; let rise in warm place until double, about 20-30 minutes. Bake at 400F for 10 to 15 minutes until golden brown. Remove from pans; brush with butter. Cool.
http://fakeginger.com/2013/11/14/batterway-white-rolls/

This post is sponsored by Red Star Yeast.

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I meant to have an apple pie for you today. Alas, it did not work out as planned. It was one of those with a crumb topping but it had SO MUCH butter in it that it all kind of melted and got gross looking AND created quite a mess in the oven. Then I read the reviews afterward and, of course, they all warned to cut down on butter in the topping.

So yeah.

I have cornbread for you instead.

It’s the good, sweet kind so don’t be too upset with me.

I was feeling extra lazy the day I made this and kicked myself for not having a box of my favorite Jiffy mix but I threw this together in less than 5 minutes. I don’t think I’ve ever met a cornbread that I didn’t enjoy but this one was pretty awesome.

One year ago: Slow Cooker Salisbury Steak
Two years ago: Maple Pecan Fudge

Maple Cornbread

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled, plus more for the pan
2 cups all-purpose flour
2 cups cornmeal
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups whole milk
4 large eggs
3/4 cup pure maple syrup

Instructions

  1. Heat oven to 425F. Butter a 9-by-13-inch baking pan.
  2. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and add the milk, eggs, ½ cup of the maple syrup, and ½ cup of the butter; whisk together the wet ingredients, then incorporate the dry ingredients until just combined (do not overmix).
  3. Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
  4. Meanwhile, in a small bowl, combine the remaining ¼ cup of butter and ¼ cup of maple syrup. After removing the corn bread from oven, brush with the butter mixture. Cool completely in the pan, then cut into pieces.
http://fakeginger.com/2013/11/06/maple-cornbread/

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Never in my life has my husband asked me, midway through dinner, to make more of something. Until these biscuits, that is.

When I saw this recipe, I really didn’t know what to expect. I mean, 7Up? In biscuits? That’s just weird. I thought for sure they would be oddly sweet and more like a dessert than a buttery biscuit. Not the case at all! You would never guess that it’s 7Up in them. They’re so fluffy and pretty much the most perfect biscuit you can imagine. We haven’t given it a try (yet) but I imagine these would be great for breakfast with some bacon, eggs, and cheese stuffed in the middle.

We went through almost 2 batches during dinner the night I made these and the remaining 2 didn’t last until morning. You HAVE to give these a try if you’re like me and have always been disappointed in biscuit recipes.

 

7Up Biscuits

Ingredients

1/4 cup butter
2 cups Bisquick
1/2 cup sour cream
1/2 cup 7Up

Instructions

  1. Preheat oven to 450F. Put butter in a 9x9-inch baking pan and place in oven to melt (it's fine to do this while oven is preheating).
  2. Mix Bisquick, sour cream, and 7Up together in a mixing bowl, being careful not to overwork the dough.
  3. Remove baking pan from oven when butter is melted. Careful pat the dough into the pan, making sure to cover the entire surface. Use a sharp knife to cut into 9 squares.
  4. Bake for 12-15 minutes or until golden brown.
http://fakeginger.com/2013/06/05/7up-biscuits/

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It seems like it’s been forever since I’ve blogged about something doughy. I’m really weird about blogging and sometimes start to think that I’ve blogged everything there is to possibly blog about. Which is silly because there’s an endless supply of recipes and ideas out there.

So today I’m sharing something I’ve never blogged, never made, and never even eaten before now! I was always kind of confused about stromboli because it seems like every time I see it at a restaurant it looks just like a calzone – folded over pizza dough with stuff inside. But as it turns out, a stromboli is actually rolled up, cinnamon roll style, once it’s stuffed with your choice of toppings. This one is only cheese (smoked gruyere!) but you can pretty much add anything you want. Meat, different cheeses, and veggies.

This dough recipe from Red Star Yeast is pretty fantastic. It’s light and airy and the perfect compliment to all the cheese. I’m a big believer in waiting for a bread to cool completely before cutting for the best texture but with something like this, you just gotta cut into it as soon as it comes out of the oven and the bread doesn’t suffer at all for it.

I’m still obsessed with Platinum yeast and if you haven’t given it a try yet, you absolutely must. It makes baking with yeast completely foolproof! I was able to skip the first step of the recipe (softening the yeast) thanks to the magic of Platinum.

One year ago: Provencal Olive Fougasse
Two years ago: Cinnamon Sugar Pull-Apart Bread
Three years ago: Pink Lemonade Cupcakes
Four years ago: Walnut Sticky Buns

Cheese Stromboli

Ingredients

For the dough:
1 teaspoon sugar
1 cup water
2 1/4 teaspoons active dry yeast
2 1/2 cups bread flour
3 tablespoons olive oil
1 teaspoon salt
For the filling and topping:
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 clove garlic, minced
5 ounces mozzarella, cubed
5 ounces smoked gruyere, cubed
1 teaspoon coarse salt
1/2 teaspoon dried rosemary
olive oil, for brushing the dough

Instructions

  1. In large bowl, dissolve 1 teaspoon sugar in warm water (110-115F). Stir in Active Dry Yeast; let stand for 10 minutes, or until foamy. Whisk in 1 cup flour, oil and salt; beat until smooth.
  2. Using wooden spoon, gradually stir in enough of remaining flour to make soft dough. Turn out onto lightly floured surface; knead for 7-10 minutes or until smooth and elastic, adding more flour if necessary.
  3. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
  4. Punch down dough; cover with tea towel; let rest for 10 minutes.On lightly floured surface, roll dough into 16- x 12-inch rectangle. Evenly sprinkle oregano, basil, garlic and cheeses over top, leaving 1-inch border around edges. Starting from long side, roll up into cylinder; pinch along edges and end to seal. Place onto lightly greased or parchment-lined baking sheet, loosely cover with plastic wrap. Let rise until indentation remains after touching.
  5. Remove plastic; lightly brush with olive oil, sprinkle with salt and rosemary.
  6. Bake in center of 375F oven for 35-40 minutes or until golden brown and sound hollow when tapped on bottom. Let cool 10 minutes. Remove from pan; let cool on rack.
http://fakeginger.com/2013/05/14/cheese-stromboli/

This post sponsored by Red Star Yeast

4

Have you ever had the worst craving for a cinnamon roll but been stranded at home because your husband took your car to work because it’s snowing and he refuses to put new windshield wipers on his car? And you obviously can’t make cinnamon rolls from scratch because that would way too long. Plus you would be left with a pan of cream cheese frosting-covered cinnamon rolls and you’re already having trouble buttoning your jeans so yeah. Cinnamon rolls are out.

But these guys? All the taste of cinnamon rolls (without the frosting, obviously) but they’re a million times easier to make. Hands-on time for this recipe was less than 15 minutes!

I made these guys for Red Star Yeast and they are so delicious. It’s basically a soft yeast dough that’s sprinkled with pecans and cinnamon sugar before being rolled out and cut into strips. The strips are twisted and then baked.  The cinnamon twists are incredibly simple to make and like I mentioned, took hardly any time. I used Red Star Yeast’s Platinum and they rose beautifully and pretty quick considering how cold it’s been here lately.

If you’re looking for a quick, easy, comforting after-school snack or breakfast or maybe even dinner, you should definitely give these guys a try.

Cinnamon Twists

Ingredients

For the dough:
1/2 cup milk
1/2 cup water
1 egg
1/3 cup butter
3 1/2 cups bread flour
1 teaspoon salt
1/3 cup sugar
4 1/2 teaspoon active dry yeast
For the filling:
1/3 cup sugar
2 teaspoons cinnamon
1/2 cup chopped pecans
2 tablespoons butter, melted

Instructions

  1. Preheat Oven to 375F
  2. In large mixer bowl, combine 2 cups flour, yeast, 1/3 cup sugar, and salt; mix well. Heat milk, water and 1/3 cup butter until very warm (120-130 F; butter does not need to melt). Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
  3. PREPARE FILLING: Combine 1/3 cup sugar and cinnamon; set aside.
  4. Punch down dough. On lightly floured surface roll dough to a 12 x 8-inch rectangle. Sprinkle with nuts; press into dough. Brush with melted butter. Sprinkle cinnamon-sugar mixture over dough. Cut dough in half crosswise. Cut each half into 6 strips, 2 inches wide. Twist each strip 2 or 3 times with cinnamon side out. Place twists in greased 13 x 9-inch cake pan. Cover; let rise in warm place until indentation remains after touching.
  5. Bake at 375F for 25 to 30 minutes until golden brown. Cool 10 minutes; remove from pan. Cool.
http://fakeginger.com/2013/04/16/cinnamon-twists/

This post sponsored by Red Star Yeast. All opinions are my own.

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