Pretzel Rolls

These rolls make great sandwich rolls, they just need a little less sugar.

Bavarian Pretzel Rolls
Adapted from Food.com

Ingredients

  • 1 1/3 cups warm water
  • 2 tbsp warm milk
  • 2 1/2 tsp active dry yeast
  • 1/3 cup light brown sugar
  • 2 tbsp butter, melted
  • 4 cups all-purpose flour
  • kosher salt for sprinkling
  • 1 quarts cold water
  • 1/2 cup baking soda
Directions
  1. In the bowl of a stand mixer fitted with the dough hook, mix 1/3 cup warm water with the yeast and let stand until foamy.
  2. Add remaining water, milk, sugar, and melted butter and mix to dissolve.
  3. Add 2 cups of flour and mix on medium low speed, adding remaining flour as needed.
  4. Turn dough onto floured surface and knead for 2 minutes.
  5. Roll into a 24 inch log and cut into 12 2 inch pieces.
  6. Cover and let sit for 10 minutes.
  7. Form into rolls and cover.  Let sit for 30 minutes.
  8. Preheat oven to 425.
  9. In a large stockpot, bring water to boil and add baking soda.
  10. Drop rolls, 2 at a time, into the boiling water and boil for 30 seconds, turning once.
  11. Arrange rolls on lined baking sheet.  Lightly sprinkle rolls with salt.
  12. Bake about 8 minutes, or until golden brown.
  13. Let cool on wire rack.
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Gougeres

 

On our recent trip to Oregon, we visited the famed Ponzi Vineyards.  Forrest bought me the beautiful Ponzi Vineyards Cookbook.  Part coffee table book, wine pairing guide, and cookbook, there are so many recipes that I can’t wait to try!

Gougeres are savory versions of puff pastry.  They pair perfectly with wine and serve as an excellent passed dish for a party.

Gougeres

Adapted from The Ponzi Vineyards Cookbook

Ingredients

  • 5/8 cup water
  • 4 tbsp butter
  • 1/2 cup all purpose flour
  • 2 eggs
  • 1/2 cup coarsely grated Gruyere cheese
  • Salt, to taste
  • Fresh chopped herbs

Directions

Preheat oven to 375.

In a saucepan, combine water and butter, bring to boil.  Remove saucepan from heat, add the flour all at once and stir vigorously with a wooden spoon until the mixture is smooth.  Return to low heat, continuing to mix until the dough pulls away from the pan, feels soft, and doesn’t stick to your fingers.

Cool slightly and add the eggs one at a time, beating well after each egg.  The mixture will become smooth, with a texture similar to heavy mayonnaise.  Continue beating and cheese, salt, and herbs.

Using a small cookie scoop, drop uniform teaspoons onto lined baking sheets.  Bake for 30-40 minutes or until golden brown.  Serve immediately.

Whole Wheat Pumpkin Bread

I’ve had a few cans of pumpkin hanging out in the pantry just waiting to be made into something delicious.  When searching for a pumpkin bread recipe, I noticed this one used coconut oil and whole wheat pastry flour, both of which were keeping that canned pumpkin company in the pantry.  So, I heeded on the side of healthy and chose to follow Katie’s recipe.  Overall, this was a very tasty bread.  Moist, flavorful, and very slightly sweet.  You certainly couldn’t tell it was whole wheat. 
Whole Wheat Pumpkin Bread
Adapted from Cookie + Katie
Ingredients
  • 1/3 cup coconut oil
  • 1/3 cup agave
  • 2 eggs
  • 1 cup pumpkin purée
  • 1 teaspoon vanilla extract
  • 1 3/4 cups whole wheat pastry flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon, plus more to swirl on top
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1 teaspoon baking soda
  • 1/4 cup hot water
  • Turbinado (raw) sugar for sprinkling on top
Directions
  1. Preheat oven to 325 degrees. Grease a 9×5 loaf pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat oil and agave together.
  3. Add eggs, one at a time, and mix well.
  4. Add pumpkin purée and vanilla, scraping the bowl.
  5. Fold in flour, salt, cinnamon, ginger, nutmeg and allspice.
  6. In a separate bowl, combine baking soda to hot water, stir to mix. Add to batter.
  7. Pour batter into prepared pan.
  8. Sprinkle with cinnamon, and swirl with the tip of a table knife for a marbled effect. Sprinkle a big pinch of turbinado sugar on top, for a sweet crunch.
  9. Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean and the bread is pulling away from the sides of the pan.
  10. Cool on wire rack for 1/2 hour before slicing. Or let it crumble and serve hot.

Basic White Bread

Basic White Bread
Adapted from Better Homes and Gardens New Cook Book

Ingredients

  • 5 3/4 – 6 1/4 cups all-purpose flour
  • 1/4 ounce active dry yeast
  • 2 1/4 cups milk or buttermilk
  • 2 tablespoons sugar
  • 1 tablespoon butter
  • 1 1/2 teaspoons salt

Directions
1.  In a large mixing bowl combine 2-1/2 cups of the flour and the yeast; set aside. In a medium saucepan heat and stir milk, sugar, butter, and salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double in size (45 to 60 minutes).
3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease two 8x4x2-inch loaf pans.
4. Shape each portion of dough into a loaf by patting or rolling. To shape dough by patting, gently pat and pinch each portion into a loaf shape, tucking edges beneath. To shape dough by rolling, on a lightly floured surface, roll each portion into a 12×8-inch rectangle. Starting from a short side, roll up into a spiral. Seal with fingertips as you roll.
5. Place the shaped dough in the prepared loaf pans. Cover and let rise in a warm place until nearly double in size (30 to 40 minutes).
6. Bake in a 375 degree F oven about 40 minutes or until bread sounds hollow when you tap the top with your fingers. (If necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning.) Immediately remove bread from pans. Cool on wire racks. Makes 2 loaves (32 servings).

King Arthur Flour "KAF Guaranteed" Biscuits

These biscuits have turned out perfectly every time I have made them.  The key is to cut taller biscuits and put them in the freezer for 30 minutes prior to baking them.
King Arthur Flour “KAF Guaranteed” Biscuits
Source:  King Arthur Flour

Ingredients

  • 7 1/4 ounces King Arthur Unbleached All-Purpose Flour
  • 1 ounce cornstarch
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • 8 to 10 ounces heavy cream, enough to make a cohesive dough
  • 1/2 to 1 ounce melted butter

Directions

1) Whisk together the flour, cornstarch, salt, baking powder, and sugar. Stir in enough heavy cream to moisten the dough thoroughly. You’ll probably use about 1 cup in the summer, 1 1/4 cups in the winter, and 1 cup + 2 tablespoons at the turn of the seasons. You want to be able to gather the dough together, squeeze it, and have it hang together easily, without dry bits falling off.
2) Turn the dough out onto a lightly floured work surface, and very gently pat it into an 8″ circle about 3/4″ thick. If you’re uncertain about your ability to make a nice freeform 8″ round, pat the dough into a lightly floured 8″ round cake pan, then turn it out onto a lightly floured surface.
3) Use a sharp 2 ¼” biscuit cutter to cut rounds. Place them on a lightly greased (or parchment-lined) baking sheet.
4) Brush the biscuits with butter, if desired, for extra flavor.
5) Place the pan in the freezer for 30 minutes. This will improve the biscuits’ texture and rise.
6) Preheat the oven to 425°F while the biscuits are in the freezer.
7) Bake the biscuits for 20 minutes, till they’re golden brown. Remove from the oven. If you have any melted butter left over, brush it on the baked biscuits. Serve immediately.

“Golden Corral” Dinner Rolls

Everyone that I know loves Golden Corral’s dinner rolls.  This is the perfect replication!
“Golden Corral” Dinner Rolls
Adapted from CDKitchen

Ingredients

  • 2-1/4 tsp active dry yeast
  • 1/4 cup warm water
  • 2 tsp sugar
  • 1 cup milk, just to scalding hot (do not boil!)
  • 1/3 cup sugar
  • 1/4 cup butter
  • 1 tsp salt
  • 1 egg, lightly beaten
  • 4 ½ c bread flour (dough will be somewhat sticky, but the less you use, the lighter the rolls)

Directions

  1. Dissolve yeast in warm water. Stir in sugar. Let sit for about 5 minutes until foamy.
  2. Heat milk in microwave or in small saucepan on stovetop.
  3. Add sugar, butter, & salt to hot milk and stir until butter is melted. Cool until warm, but not hot.
  4. Pour milk mixture into bowl of stand mixer.  Add the yeast mixture & egg and mix together.
  5. Mix in all-purpose flour, beating to form a soft dough. Knead with mixer for 5 minutes, adding extra flour, if needed.
  6. Place dough in oiled bowl, turning to coat with oil. Cover and let rise in warm, moist place  until doubled in bulk, about 60 minutes.
  7. Slightly punch down dough. Divide dough into 12 pieces and shape into round rolls. Place them, not touching, in greased 13×9×2 baking pan.
  8. Cover loosely & let rise in a warm place until doubled in bulk, about 30–45 minutes.
  9. Bake at 375°F for 18–20 minutes or until tops are golden brown.
  10. Brush tops of rolls with butter and serve warm.

Cinnamon Bread

I had a wicked craving for cinnamon toast last week, so I decided to do one better and make Cinnamon Bread.  Fresh out of the oven, this may have been one of the best things I’ve ever made.

Cinnamon Bread
Adapted from The Pioneer Woman
Ingredients

  • 1 cup milk
  • 6 tbsp butter
  • 2-1/2 teaspoons active dry yeast
  • 2 eggs
  • 1/3 cup sugar
  • 3-1/2 cups all-purpose flour
  • 1 tsp salt
  • 1/3 cup sugar
  • 2 tbsp cinnamon

Directions

  1. In a saucepan, heat milk and butter until very warm, but do not boil. Allow to cool until still warm to the touch. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.
  2. Combine flour and salt.
  3. In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.
  4. Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.
  5. Place dough a oiled bowl, cover, and set it in a warm, moist place for about 2 hours.
  6. Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.
  7. Smear loaf pan with butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.
  8. Preheat oven to 350 degrees.
  9. Bake for 40 minutes on a middle/lower rack in the oven.
  10. Remove from the pan and allow bread to cool.