Honey Yeast Rolls

February 11, 2014 in breads

It has been awhile since I’ve done a yeast recipe but yesterday just called for one. Despite the weather people saying we were just going to get a few flurries, it snowed pretty steadily for a couple hours. And that kind of weather requires a cheesy, comforting meal with a fresh-out-of-the-oven yeast roll.

And y’all, I have to say that I’m kind of ready to be done with snow. I love it, I look forward to it, but this year has been so weird! Normally it melts within a day for us but half our backyard is currently a big slab of ice! Plus the snow means I’m without a car since my husband still hasn’t replaced the broken windshield wipers on his car that I complained about 10 months ago. In his mind, there’s no point since he’ll just be deploying soon anyway.

Men have weird brains.

But that has nothing to do with these fabulous Honey Yeast Rolls. I really love when yeast breads have honey in them and I really, really love when they are brushed with honey butter after coming out of the oven. These guys are so soft and fluffy and basically my idea of the perfect dinner roll. My husband has already claimed the leftovers to make sandwiches.

One year ago: Iced Oatmeal Cookies
Two years ago: Thai Chicken Quesadillas

Honey Yeast Rolls

adapted from Handle the Heat

Ingredients

1 packet (2 1/4 teaspoons) instant yeast
1/4 cup warm water
1 cup whole milk, scalded and cooled to lukewarm
1/4 cup honey
2 tablespoons butter, melted
1 large egg
1 teaspoon salt
3 1/2 cups all-purpose flour
For the honey butter:
2 tablespoons butter, melted
1 tablespoon honey

Instructions

  1. In the bowl of an electric mixer fitted with the dough hook attachment, stir the yeast, water, milk, honey, 2 tablespoons of the butter, egg, and salt until well combined. Gradually add the flour and knead on medium-low speed until the dough pulls away from the sides of the bowl. Turn off the mixer and let the dough rest for 3 to 5 minutes. Continue to knead the dough on medium-low speed for another 5 minutes, or until the dough is soft and smooth. If it seems too sticky, add more flour, 1 tablespoon at a time.
  2. Transfer the dough to a large greased bowl. Cover and let rise until doubled in size, about 45 minutes.
  3. Punch the dough down and turn it out onto a lightly floured work surface. Roll the dough into a 1-inch thick rectangle. Cut the dough into 2-inch squares. Transfer the squares to a baking sheet and cover. Let rise until doubled in size, about 45 minutes.
  4. Preheat the oven to 350F. Bake the rolls for about 15 minutes, or until golden brown.
  5. To make the honey butter, whisk together the melted butter and honey. Brush on rolls as soon as they come out of the oven.
http://fakeginger.com/2014/02/11/honey-yeast-rolls-2/

Cheesy Garlic Knots + a giveaway #bakingadifference

November 21, 2013 in breads

I have a carb problem lately if that hasn’t become incredibly obvious.

This time it’s for a good cause though. This year Fleischmann’s Yeast, Fleischmann’s Simply Homemade Baking Mixes, and Karo Syrup launched the Baking a Difference campaign to benefit Share Our Strength’s No Kid Hungry campaign

They challenged me to put a spin on their Classic Dinner Rolls and this is what I came up with. I added a bunch of garlic and cheese and then made little knots. They were really simple and really delicious!

Fleischmann’s Yeast, Fleischmann’s Simply Homemade Baking Mixes, and Karo Syrup are challenging you to put your own spin on their rolls so come up with something delicious and share it on the Fleischmann’s Yeast, Fleischmann’s Simple Homemade, or Karo Syrup Facebook pages.

And I have a fun giveaway to get your started! One winner will receive:

  • A premium bread basket with warming stone, and holiday-festive accessories including oven mitts, a set of holiday spreaders and gourmet Cinnamon Apple Butter
  • A basket of Fleischmann’s Yeast, Karo Syrup and Simply Homemade varieties, including the new Pretzel Creations, to help you get baking.

Answer this question in the comments to be entered: What kind of spin would you put on the dinner rolls? 

US only, please. The giveaway will run until November 28, 2013 at midnight EST.

One year ago: Peppermint Crunch-Chocolate Chip Cookies
Two years ago: Cornbread, Bacon, Leek, and Pecan Dressing
Three years ago: Salted Chocolate Peanut Butter Cookies
Four years ago: Vanilla Spice Oatmeal
Five years ago: Garlic Chicken Farfalle

Cheesy Garlic Knots

Ingredients

2 to 2-1/4 cups all-purpose flour
1 envelope Fleischmann's® RapidRise Yeast
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon garlic powder, divided
1/2 cup milk
1/4 cup water
2 tablespoons butter OR margarine
3/4 cup shredded cheddar cheese
For brushing the rolls:
1 tablespoon butter
1/4 teaspoon garlic powder

Instructions

  1. Combine 3/4 cup flour, undissolved yeast, sugar, salt, and garlic powder in a large bowl. Heat milk, water and butter until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough; add cheddar. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  2. Divide dough into 12 equal pieces. Roll each piece to a 12-inch rope. Tie loose knot in center and tuck ends under. Place on greased baking sheet.Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
  3. Bake in preheated 375°F oven for 20 minutes or until done.
  4. A couple minutes before the rolls are done, melt the 1 tablespoon butter and stir in garlic powder. Brush rolls with this immediately after you pull them out of the oven.
  5. Serve warm.
http://fakeginger.com/2013/11/21/cheesy-garlic-knots-a-giveaway-bakingadifference/

 

Eggnog Bread

December 20, 2012 in breads

Eggnog is one of those things that I get excited about every year because I think that I love it. But I really don’t. And you’d think I’d remember that from year to year but it never fails: I rush out to buy a carton and then gag on the first sip. Someone please remind me of this next year so I don’t get my hopes up again.

So since I had a carton of eggnog to use up and eggnog is the Thirsty Thursday theme of the week, I decided to bake with it. Surprisingly, I really liked this bread. Until I put the glaze on it which is pretty much straight eggnog. But the bread itself just has a very subtle eggnog taste that’s perfect for those of us that want to like eggnog but just don’t. My husband and kids loved it with the glaze though so if you’re an eggnog fan, definitely add it.

Nicole made homemade cooked eggnog with bourbon!

One year ago: Butternut Squash and Black Bean Enchiladas
Two years ago: Caramel-Filled Chocolate Cookies
Three years ago: Pumpkin Caramel Coffee Cake

Eggnog Bread

4 mini loaves

Ingredients

2 1/4 cups all purpose flour
2 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups sugar
1 3/4 cups eggnog
2 eggs, beaten
1/2 cup butter, melted
1/4 teaspoon nutmeg
1 teaspoon rum extract
1 teaspoon vanilla extract
1 (3.4 oz) package instant french vanilla or vanilla pudding
For the glaze:
1 cup powdered sugar
Enough eggnog to make a glaze to drizzle over bread

Instructions

  1. Preheat oven to 350F. Grease bottom of bread pan or mini loaf pans.
  2. Sift together the flour, baking powder, salt and nutmeg. Set aside.
  3. Beat eggs, add sugar, eggnog, butter, rum and vanilla extract.
  4. Add the flour mixture to the wet mixture and mix well.
  5. Add the instant pudding and blend.
  6. Pour into greased mini loaf pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans 10 minutes. Remove and cool completely on a wire rack before glazing.
  7. To make the glaze:
  8. Whisk together the powdered sugar and eggnog until you get a good consistency. Drizzle or pour over breads.
http://fakeginger.com/2012/12/20/eggnog-bread/

Wheat-Oat-Flax Buns

April 25, 2012 in breads

Part of the reason I bake bread so often is pure laziness. It’s just easier to bake a loaf than it is to strap 3 kids in carseats and get in and out of a store. And that’s exactly what happened with these buns – I realized I had all the ingredients to make a burger I had been wanting to try but no buns. Normally I would’ve just slapped the burger on some sandwich bread (which we had) and called it a day but if I wanted to blog about the burgers, I had to make it pretty!

(Yes, that means the burger recipe is coming soon. It’s gooooood.)

These buns are packed full of good-for-you ingredients – ground flax seeds, whole wheat flour, oats – and yet somehow they don’t really taste like they are. They are great for burgers but I think they would be fantastic for regular ol’ sandwiches too.

Wheat-Oat-Flax Buns

from King Arthur Flour

Ingredients

For the dough:
2 cups all-purpose flour
½ cup old-fashioned rolled oats
1 cup whole wheat flour
½ cup whole flax meal
2½ teaspoons instant yeast
1½ teaspoons salt
¼ cup canola oil
1 large egg yolk, white reserved for topping
3 tablespoons honey
¼ cup orange juice
¾ to ₖ cup lukewarm water
For the top:
1 large egg white, reserved from dough, whisked with 2 tablespoons cold water
rolled oats, for topping

Instructions

  1. Combine all of the ingredients in a large bowl and mix until just combined – you are not kneading here, just making sure all ingredients are moistened. Cover the bowl, and let the dough rest for 20 minutes to give the grains a chance to soften. Then knead — by hand, stand mixer, or bread machine — to make a smooth, soft, elastic dough.
  2. Place the dough in a lightly greased bowl and let it rise for 1 to 1½ hours, until it’s almost doubled in size.
  3. Gently deflate the dough, and divide it into 12 pieces. Shape each piece into a round ball; pull and flatten each ball into a circle about 3″ across.
  4. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about 90 minutes, until almost doubled. Towards the end of the rising time, preheat the oven to 350F.
  5. Brush the buns with the egg white/water mixture. Sprinkle with oats.
  6. Bake the buns for 21 to 25 minutes, until they’re golden brown. Cool completely on a wire rack before slicing.
  7. Store in an airtight container.
http://fakeginger.com/2012/04/25/wheat-oat-flax-buns/

This post submitted to YeastSpotting.

The Bread Baker’s Apprentice – Sourdough

April 21, 2010 in BBA, breads

Sourdough is officially the thorn in my side. This loaf was my 3rd try at the Bread Baker’s Apprentice version. I tried it when I first bought the book and it broke my stand mixer. Granted, it was no Kitchenaid but it wasn’t exactly a dinky mixer – it did make brioche for me. I threw my starter away after that and vowed not to try sourdough again. Then I joined the BBA group and knew I’d have to try again. I made another starter and ended up with flat, hard sourdough. My starter had failed me. The starter was working fine on it’s own so I wasn’t sure what happened. For the sake of the challenge, I tried again and added a tiny pinch of yeast to the dough. It did the trick but I’m still feeling like a sourdough failure.

I made this bread a couple months back and since then I’ve had to throw that starter away. I’m working on yet another starter to finish out the sourdough breads in the book but can I tell you how frustrated I am by sourdough? I consider myself a fairly decent bread maker and it’s super annoying that there’s a bread I just can’t conquer.

The bread was good. Not as sour as one that had been made with only wild yeast but it was still obviously sourdough. I would actually love to make it again once I get my starter issues worked out.

If you’re interested in trying Peter Reinhart’s sourdough formula check out The Bread Baker’s Apprentice and then visit the BBA blogroll to see how the other bakers are doing.

 

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