Need a new bread/ dinner roll recipe. Can I have yours, please?
We pretty much have bread at every dinner. I have done variations on no-knead recipes and "bread in 5 minutes a day" for a couple years now and need to mix it up! Any suggestions? I do not have a bread machine, but am perfectly happy to knead!
You could try popovers -- I use Ina Garten's recipe, that and a thyme variation are easily googled.
They're fun to make, different and delicious.
1/4 cup warm water
1 pkg dry yeast
3/4 cup lukewarm buttermilk
1/4 tsp baking soda
1 tsp sugar
1 tsp salt
3 tablespoons soft shortening
2 1/2 cups flour
In bowl dissolve yeast in warm water. Stir in rest of ingredients except half of flour. Add rest of flour and mix by hand. Turn out onto floured surface. Knead until smooth. Roll dough to 1/4" thickness. Cut with biscuit cutter. Brush with butter. Fold over and press. Place close together in prepared 9 x 13 pan. Let rise until double. Bake in preheated oven at 400 for 15-20. Makes about 18 rolls.
1 pkg dry yeast
1/2 lukewarm water
1/2 cup shortening
1/3 cup sugar
3/4 tsp salt
1 egg, beaten
1 cup boiling water
6 cups plain flour
Dissolve yeast in lukewarm water. In large bowl, pour boiling water over shortening and dissolve. Add sugar, salt, egg, flour and dissolved yeast. Mix well and refrigerate overnight. The next next day knead dough approx. 2 minutes and roll out about 1/4" thick. Cut with biscuit cutter. Dip each piece in melted butter and stack in bundt pan. Let rise 2-3 hours. Bake at 350 for 30 minutes. When serving do not cut, break or pull apart.
I made these yesterday. They turned out really good. I won't be buying English muffins from the store any longer. It takes about an hour to make a dozen. That's about 20-minutes kneading in the bread machine, 30 minutes rising time and 15 minutes cooking.
I had a homemade Egg McMuffin today on a homemade English Muffin. Let me tell you, it's a whole different sandwich with a fresh English muffin. It's nice to taste a real English muffin without that "plastic bag" taste the store bought ones have. These are better than store bought even when they are 3 days old.
To make regular English muffins; omit whole-wheat-flour and use 3 1/3 cups all-purpose flour, omit baking soda and omit buttermilk and use 1 cup of regular milk instead.
Homemade Buttermilk Whole-Wheat English Muffins (Bread Machine Manual Dough
1 1/3 cups whole-wheat flour
2 cups all-purpose flour
2 teaspoons bread machine or instant yeast
1 cup lukewarm buttermilk (90-F to 100-F)
1 egg, beaten
2 teaspoons white granulated sugar
1/2 teaspoon table salt
1/4 teaspoon baking soda
3 Tablespoons melted butter
1 Tablespoon cornmeal
1. In a mixing bowl, stir together the flours and dry yeast. Mix well
and pour dry flour mixture into bread machine. Make a depression in center
of flour to pour liquid into.
2. In a small mixing bowl, stir together the warm buttermilk, beaten egg,
sugar, salt, baking soda and melted butter. Mix well. Pour liquid into
center of the depression you made in the flour in the bread machine.
3. Set bread machine to MANUAL DOUGH CYCLE. Monitor dough as it mixes for
the first few minutes and add more flour or water as needed, a tablespoon
at a time, to form a smooth ball of dough. It should be firm enough to hold
its own shape and not sticky. It should not be so dry that it is crumbly.
4. When the bread machine completes its mixing and kneading cycle,
turn it off and remove the dough. Don't allow it to rise in the bread
5. Dust a bread board with about 1/2-tablespoon of corn meal.
If you need to, you can dust the dough with a little dry flour, if
it's too sticky to handle.
6. Place dough on bread board and divide dough into 12 equal sized pieces.
7. Take each piece of dough and roll into a ball, then flatten it into a
disc about 3-inches across and 1/4-inch high.
8. Dust a cookie sheet with 1/2-tablespoon of cornmeal and lay each
flattened piece of dough on cookie sheet, about 1-inch apart.
9. Place in a warm place to rise, (like oven that is off, with the oven
light turned on) and allow dough to rise for 1/2-hour.
10. Heat a griddle or skillet to medium heat, as if you were making
pancakes. If using an electric skillet or griddle set it to 275-F to 300-F.
Don't add oil to the griddle. A non-stick surface or cast iron
11. The dough will look slightly puffy, like large cookies, that's okay,
they will puff up a lot more during cooking.
12. Carefully pick up each piece of risen dough and place it on the hot
griddle. Trying to move them with a spatula will deflate them.
13. Reduce heat slightly on griddle and cook the dough for 5 to 7 minutes
on each side. They can be turned with a spatula once they are cooked on
14. They are done when they are golden brown on the top and bottom.
Split them using a fork. Toast them and serve with butter and/or jelly.
When cool, they can be stored in a plastic bag.
Makes 12 Buttermilk Whole-wheat English muffins.
Outback Steakhouse Honey Wheat Bushman Bread for Bread Machine
I took one of the copycat recipes for this bread and modified it to my liking. This is really good. These would make good rolls. The bread makes a great sandwich.
Serve with whipped honey-butter.
1 1/4 cups warm black coffee (90-F - 100-F)
1/4 cup honey
2 Tbsp brown sugar or dark brown sugar
2 Tbsp butter, softened or melted
1 Tbsp unsweetened cocoa powder
1 tsp table salt
2 cups Bread Flour
1 1/2 to 1 3/4 cups Whole Wheat Flour
2 1/4 tsp Bread Machine or Instant Yeast
Reguar White Bread Cycle; 2 lb loaf; Medium crust.
Add ingredients to bread machine in order listed.
Set Bread machine to Reguar White Bread Cycle; 2 lb loaf; Medium crust.
Check the dough after about 5-minutes of kneading and add water or flour as
needed, a tablespoon at a time, to form a smooth, non-sticky ball of dough.
It should hold its own shape but not be so dry that it is crumbly.
When done, remove from pan and allow to cool before slicing.
Makes one 2-pound loaf of Outback Steakhouse Honey Wheat Bushman Bread
1/2 cup butter, softened
1/3 cup honey
Beat butter and honey together until creamy.
Serve at room temperature.
I've had this recipe for homemade crescent rolls for eons. Easy to make, good to eat. Takes time for risings, but worth it.
1 cup milk
1/2 cup (1 stick) unsalted butter, melted
1/2 cup sugar
1 teaspoon salt
1 package dry yeast
4 1/2 cups sifted all-purpose flour (sift first, then measure)
3 tablespoons butter, melted
1. In a saucepan, scald milk over medium heat until bubbles appear around inside edge of pan. Add butter, sugar and salt and stir until sugar dissolves. Remove pan from heat, pour mixture into a bowl and cool until lukewarm then add the yeast.
2. In a large mixing bowl, beat the eggs. Mix in the milk mixture.
3. Gradually add flour, stirring until dough comes together.
4. Turn dough out onto floured surface and knead until smooth, about 10 minutes. Shape dough into ball, lightly dust with flour, place in large lightly oiled bowl and cover with plastic wrap. Set aside in a warm place until doubled in volume, about 1 1/2 hours.
5. Punch dough down. Divide dough in half and shape each one into a tight ball. On a clean and floured surface, roll each ball out into a 14-inch circle. Brush with melted butter.
6. Using a pizza cutter or sharp knife, cut into pie wedge shapes. Roll each wedge from the large end, tucking the tip underneath. Place rolls on parchment paper or Silpat-covered baking sheet about 2 inches apart, curling the ends towards each other to form a crescent. Brush tops and sides with remaining butter. Loosely cover with plastic wrap. Let rise 30 minutes to 1 hour.
7. Bake in 400 degree oven until light golden in color, about 8 to 10 minutes.