So if I’ve ever pinned your donuts and changed the name to doughnuts, that’s why.
Clearly, I’ve had doughnuts on the brain. I’ve already talked my husband into a cheat day Saturday so we can get doughnuts in the morning but yesterday, I couldn’t stop thinking about them.
So I made these delicious yeast doughnuts with a maple glaze! Because what’s better than that?
And I know you’re all “Ugggghhhh, I don’t want to fry doughnuts!” because that’s my exact reaction whenever I see a doughnut recipe I want to make. But these weren’t that bad. I fried in 3 batches and was done in, like, 10 minutes.
They are so worth fussing around with a pot of oil for 10 minutes.
I have never been a cottage cheese fan. I know it’s one of those things that you either love or hate. And I hated it. The weird thing is, I’ve always wanted to like it. It’s high protein, low calorie, and just as versatile as yogurt. But I just couldn’t choke it down.
Well a few months ago, after years of conditioning myself to like plain Greek yogurt, I gave cottage cheese another try. It’s safe to say that I am obsessed with it! Breakfast, lunch, snacks… I go through two containers a week!
When I saw this recipe for sweet rolls using cottage cheese, I was intrigued. I’ve seen sweet roll recipes with sour cream but never with cottage cheese. I assumed that cottage cheese would keep the dough soft like sour cream would and I was right. They turned out so soft and delicious!
A great thing about this recipe is there is only one rise. Typically when you make sweet rolls, you have to let to dough rise once before shaping and then again after. With this one, you go straight from mixing to shaping. And there’s really not a whole lot of kneading either!
Have water at 110-115F and all other ingredients at room temperature.
Measure the first 5 ingredients into a bowl; mix with pastry blender or fork. Dissolve the yeast in water. Let stand 3 to 5 minutes; stir. Add egg and yeast-mixture to flour-mixture; blend. The dough will be a little sticky with cheese bits throughout. Turn onto lightly floured board. Turn over 2 or 3 times to coat with flour. Divide into two parts. Prepare Filling, mixing all ingredients together well.
Roll one part to a 12-inch square and spread half the Filling evenly over the dough. Roll up tightly. Pinch edges of dough into roll, turn to bottom and "tie-off" (see below) into 12 slices. Place in buttered 2-inch muffin cups or in 8-inch round layer pan. Shape rest of dough. Let rise in warm place until doubled...about 1 hour. Bake rolls 15 to 20 minutes in preheated 375F oven. Remove from pans and sprinkle with confectioners' sugar while still warm.
To "Tie-Off" dough, take a piece of strong thread, or dental floss, about 16 inches long, slip under roll of dough and cross on top to cut slices smoothly and quickly.
Reubens are one of my favorite sandwiches. I grew up with them and they were one of my biggest cravings during my first pregnancy. I remember speeding over to Arby’s at least a few days a week at lunch for one and then wolfing it down on the drive back to work. We still eat them once a month or so around here and my husband makes fun of me because after we’re out of the rest of the ingredients, I’ll eat bowls of just sauerkraut for dinner.
When it came time for my monthly Red Star Yeast post, I spotted this recipe and knew I had to make it. It’s really unique in that instead of a typical bread dough, you actually make a batter and then spread it into your pan as a crust. It only rises once and then you top it with your reuben toppings before baking. It definitely comes out a different texture from bread – more like a cake. I know it sounds weird but it’s delicious! We dug it.
In large mixer bowl, combine 1 cup bread flour, yeast, onion, caraway seed and salt; mix well. Add warm water (120-130F), molasses and oil to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in rye flour to make a stiff batter. Spread in greased 1 1/2 quart shallow baking dish. Combine mayonnaise and mustard; spread over dough. Cover; let rise in warm place until almost doubled, about 20 minutes.
Sprinkle corned beef over dough, then sprinkle sauerkraut over beef. Place cheese slices on top, overlapping edges. Bake at 375F for 30 to 35 minutes until cheese is melted. Serve hot.
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.
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.
PREPARE FILLING: Combine 1/3 cup sugar and cinnamon; set aside.
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.
Bake at 375F for 25 to 30 minutes until golden brown. Cool 10 minutes; remove from pan. Cool.
This post sponsored by Red Star Yeast. All opinions are my own.
Funny story about these rolls: they are so good that the angry husky couldn’t wait for them to bake. She ate 6 (!) of them as they sat on the counter to rise. Yes, she got sick. Yes, she says she’d do it again in a heartbeat.
Anyway.
Easter is next weekend! My husband hasn’t been home for the past 2 Easters so it’s kind of a big deal around here. I’m excited to do a big Easter lunch with ham and cheesy casseroles and maybe even a vegetable or 2. And these rolls, of course.
These rolls would be the perfect savory addition to your holiday meal. They’re loaded with dried minced onion (which I’m obsessed with), garlic salt, and Italian seasoning. I was standing in my backyard as these baked thinking “Who’s making pizza?!” but it was these rolls. My house smelled just like a pizzeria as they baked. And they taste just as good as they smell!
In large pot over medium heat, add oil (or butter), water and milk. Heat until 110°-115°F. remove from heat.
Add sugar and egg; stir in Yeast. Whisk until mixture is smooth.
Add flour, cornmeal, onion, salt and seasoning. Stir with heavy wooden spoon. If necessary, work in a little additional flour with your hands until the dough is no longer sticky. Knead 2 to 3 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Punch down, cover and let rest 10 minutes. Turn out onto a lightly floured surface. Divide into 24 portions. To shape, roll each piece into a 6 inch long rope. Tie in loose knot. Place rolls into greased 9 x 13-inch pan. Cover and let rise until indentation remains after lightly touching.
Preheat oven to 375F. Brush tops with 2 tbsp melted butter or oil. Bake 15 to 20 minutes or until golden brown. Cool on wire rack.
