Anything Mouse touches turns to gold! I don't think I have ever tasted anything she has made that I haven't loved and begged for the recipe. These rolls are amazing!
Ingredients:
4 cups milk
1 1/4 cup of sugar
1 cup real butter
4 tsp salt
1/2 cup water
4 pckgs rapid rise yeast
4 eggs
About 14 cups of all purpose flour
1/2 cup butter softened
Method:
In Saucepan melt 1 cup butter over low-medium heat. Once melted add milk, salt, sugar, water. Stir to blend ingredients. Heat liquid until scalding. Remove from heat. Insert thermometer and watch for temp to cool to 125 degrees.
Meanwhile, in large mixing bowl add 4 cups four, 4 pckgs of yeast and whisk until well blended. Make a well in the center and set aside.
Prepare pans by lining cookie sheets with foil and butter pans and set aside (you will need about 4 cookie sheets)
When liquid reaches 125 degrees pour into mixxing bowl and whisk until smooth (all yeast should be dissolved and no lumps) Add 4 eggs and whisk until smooth and well incorporated. Add 2 more cups of flour mixing with your hands to moisten and well combined. Continue adding remaining flour beating to moisten and well combined. When enough flour is added the dough will not be too sticky, it will form a dough ball.
Sprinkle flour on bread board, remove dough from bowl and knead about 10-15 minutes on the bread board. Shape into dough ball and place in buttered mixing bowl and cover with a tea towel and allow to rise 1 hour or until or until double in size. Punch down. Pinch some dough from the dough ball and shape dough into rolls and place on buttered cookie sheets to rise. Allow to rise until double in size (about one hour or a little longer)
Bake at 350 for about 15 minutes or until golden brown. Remove from oven immediately and brush with melted butter
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Monday, December 23, 2019
Tuesday, May 17, 2016
Dalene's Refrigerator Dinner Rolls (Speed method included)
Single 1 1/2x 2x 3x
Yield 24 32 50 72
Water 1 1/4 c 2 c 2 1/2 c 3 3/4 c
Oil 1/2 c 3/4 c 1 c 1 1/2 c
Eggs 3 4 6 9
Sugar 1/2 c 3/4 c 1 c 1 1/2 c
Salt 1 1/4 tsp 2 tsp 2 1/2 tsp 3 3/4 tsp
Flour 4 1/2 c 6 3/4 c 9 c 13 1/2 c
Yeast 2 Tbs 3 Tbs 4 Tbs 6 Tbs
Method:
Combine warm water, oil, eggs, sugar, salt and some flour. Add Saf-instant dry yeast. Continue to add flour until dough pulls away from sides of bowl. Continue mixing until dough is smooth and elastic, 2-3 minutes. (If doing speed method, using a Bosch type mixer, you will continue mixing for 6-8 minutes and skip the first rise). Place dough in a large greased bowl, turning to coat. Cover loosely with plastic wrap and cloth. Let rise in warm place until doubled, about an hour. Form into dinner rolls and place on a greased pan. Cover loosely with plastic wrap and let rise until almost doubled, about 30 minutes. Bake at 350* for about 15 minutes. Butter tops and transfer to wired rack to cool.
This dough can be made a day ahead and ekpt in the fridge overnight. Just remember to take it out of the fridge about 3 hours before you want to put the rolls into the pans.
Yield 24 32 50 72
Water 1 1/4 c 2 c 2 1/2 c 3 3/4 c
Oil 1/2 c 3/4 c 1 c 1 1/2 c
Eggs 3 4 6 9
Sugar 1/2 c 3/4 c 1 c 1 1/2 c
Salt 1 1/4 tsp 2 tsp 2 1/2 tsp 3 3/4 tsp
Flour 4 1/2 c 6 3/4 c 9 c 13 1/2 c
Yeast 2 Tbs 3 Tbs 4 Tbs 6 Tbs
Method:
Combine warm water, oil, eggs, sugar, salt and some flour. Add Saf-instant dry yeast. Continue to add flour until dough pulls away from sides of bowl. Continue mixing until dough is smooth and elastic, 2-3 minutes. (If doing speed method, using a Bosch type mixer, you will continue mixing for 6-8 minutes and skip the first rise). Place dough in a large greased bowl, turning to coat. Cover loosely with plastic wrap and cloth. Let rise in warm place until doubled, about an hour. Form into dinner rolls and place on a greased pan. Cover loosely with plastic wrap and let rise until almost doubled, about 30 minutes. Bake at 350* for about 15 minutes. Butter tops and transfer to wired rack to cool.
This dough can be made a day ahead and ekpt in the fridge overnight. Just remember to take it out of the fridge about 3 hours before you want to put the rolls into the pans.
Dalene's Butter Crescent Rolls
Ingredients:
Makes 12-15 rolls
1/2 cup milk
1/2 cup warm water
1/2 cup butter, softened
1/3 cup sugar
1/2 tsp salt
1 large egg (lightly beaten)
3.5 - 4 cups flour
1 Tbs. Saf-instant dry yeast
Makes 25-30 rolls
1 cup of milk
1 cup of warm water
1 cup of butter, softened
2/3 cup of sugar
1 tsp. salt
2 large eggs (lightly beaten)
7-8 cups of flour
2 Tbs. Saf-instant dry yeast
Method:
Combine milk, water, butter, sugar, salt and egg. Add some flour. Add yeast. Mix in enough remaining flour until dough pulls away from sides of bowl. Continue mixing until dough is smooth and elastic, about 2-3 minutes. Place in a large greased bowl, turning to coat. Cover loosely with plastic wrap and cloth. Let rise in a warm place until doubled, about 1 hour. Divide dough, roll out one section into a circle. If desired, spread butter over dough. Cut into wedges and roll starting with the large side. Curve ends to form crescents and place on greased baking sheet. Cover loosely with plastic wrap and let rise until almost doubled, 30 minutes. Bake at 350* for about 15 minutes or until golden brown around the edges. Butter tops of rolls. Transfer to a wire rack to cool.
Makes 12-15 rolls
1/2 cup milk
1/2 cup warm water
1/2 cup butter, softened
1/3 cup sugar
1/2 tsp salt
1 large egg (lightly beaten)
3.5 - 4 cups flour
1 Tbs. Saf-instant dry yeast
Makes 25-30 rolls
1 cup of milk
1 cup of warm water
1 cup of butter, softened
2/3 cup of sugar
1 tsp. salt
2 large eggs (lightly beaten)
7-8 cups of flour
2 Tbs. Saf-instant dry yeast
Method:
Combine milk, water, butter, sugar, salt and egg. Add some flour. Add yeast. Mix in enough remaining flour until dough pulls away from sides of bowl. Continue mixing until dough is smooth and elastic, about 2-3 minutes. Place in a large greased bowl, turning to coat. Cover loosely with plastic wrap and cloth. Let rise in a warm place until doubled, about 1 hour. Divide dough, roll out one section into a circle. If desired, spread butter over dough. Cut into wedges and roll starting with the large side. Curve ends to form crescents and place on greased baking sheet. Cover loosely with plastic wrap and let rise until almost doubled, 30 minutes. Bake at 350* for about 15 minutes or until golden brown around the edges. Butter tops of rolls. Transfer to a wire rack to cool.
Saturday, December 7, 2013
Hawaiian French Toast
Hawaiian French Toast
Favorite sliced bread
Toasted coconut
Crushed Frosted Flakes
6 Eggs
1 Tbs. Cinnamon
1 tsp. Vanilla
3 Tbs. Milk or Heavy Cream
Butter
Mix together eggs, vanilla, cinnamon & milk for dipping. In a separate bowl mix equal parts, frosted flakes and toasted coconut. Spread coconut mixture onto a plate.
Dip your bread into the egg mixture and then press into the coconut/frosted flake spread. Butter hot pan and fry bread on both sides and top with a little butter and maple or buttermilk syrup. Enjoy!
Buttermilk Syrup
1 cup of butter
2 cups of sugar
1 cup of buttermilk
2 Tbs. corn syrup
2 tsp. baking soda
2 tsp vanilla
In a large pot combine butter, sugar, buttermilk and corn syrup and bring to a boil. Boil for 3 minutes and remove from heat. Add vanilla. Let cool. Mixture will thicken as it cools.
Favorite sliced bread
Toasted coconut
Crushed Frosted Flakes
6 Eggs
1 Tbs. Cinnamon
1 tsp. Vanilla
3 Tbs. Milk or Heavy Cream
Butter
Mix together eggs, vanilla, cinnamon & milk for dipping. In a separate bowl mix equal parts, frosted flakes and toasted coconut. Spread coconut mixture onto a plate.
Dip your bread into the egg mixture and then press into the coconut/frosted flake spread. Butter hot pan and fry bread on both sides and top with a little butter and maple or buttermilk syrup. Enjoy!
Buttermilk Syrup
1 cup of butter
2 cups of sugar
1 cup of buttermilk
2 Tbs. corn syrup
2 tsp. baking soda
2 tsp vanilla
In a large pot combine butter, sugar, buttermilk and corn syrup and bring to a boil. Boil for 3 minutes and remove from heat. Add vanilla. Let cool. Mixture will thicken as it cools.
Sunday, September 16, 2012
Paije's Famous Asiago Bread
Caution....you will want to eat the whole loaf!
1 cup Asiago Shredded Cheese
1 cup Shredded Jack Cheese
1/2 cup Mayo
1/2 bunch of Green Onions (chopped)
2 cloves of garlic (minced) or about 2 tsp.
1/4 cup melted butter
Stir all the ingredients together and spread over cut french bread. Bake 375 until cheese is bubbling and golden on top.
1 cup Asiago Shredded Cheese
1 cup Shredded Jack Cheese
1/2 cup Mayo
1/2 bunch of Green Onions (chopped)
2 cloves of garlic (minced) or about 2 tsp.
1/4 cup melted butter
Stir all the ingredients together and spread over cut french bread. Bake 375 until cheese is bubbling and golden on top.
Tuesday, October 4, 2011
Cheesy Garlic Bread
Cheesy garlic bread
1 loaf french bread
1 c. shredded asiago cheese
1 c. shredded jack cheese
1/2-3/4 c. mayo (start with 1/2)
chopped green onions, to taste
2 cloves garlic (or equivilent from jar)
3-4 T. melted butter
Split french bread in half horizontally. Mix all ingredients well. Spread over both halves of bread. Bake at 350 degrees for 7 min, then place under broiler until golden and bubbly. Watch carefully!!! Slice and serve. This stuff is really dangerous.... you've now been properly warned!
1 loaf french bread
1 c. shredded asiago cheese
1 c. shredded jack cheese
1/2-3/4 c. mayo (start with 1/2)
chopped green onions, to taste
2 cloves garlic (or equivilent from jar)
3-4 T. melted butter
Split french bread in half horizontally. Mix all ingredients well. Spread over both halves of bread. Bake at 350 degrees for 7 min, then place under broiler until golden and bubbly. Watch carefully!!! Slice and serve. This stuff is really dangerous.... you've now been properly warned!
Tuesday, March 9, 2010
30 Day Bran Muffins
This recipe is from John's Mom. She makes these every Christmas to pass out to friends. I am addicted, I love these muffins.
2 cups boiling water
5 tsp. baking soda
1 qt. buttermilk (4 cups)
2 cups sugar
1 cup shortening
4 eggs
6 cups flour
1 tsp. salt
4 cups all bran cereal
2 cups bran flakes cereal
Boil water in large pot. Add baking soda and buttermilk and stir. In your largest mixing bowl (my kitchen aid works, just barely) combine shortening, sugar and salt. Beat in eggs one at a time. Alternate flour and liquid. Then add cereal and mix slowly until combined. Scoop into containers with lids and you can either freeze or keep in the fridge for up to 30 days. Bake at 425 for 15 min.
This recipe is originally from John's great grandmother Wyatte Shellenberger.
2 cups boiling water
5 tsp. baking soda
1 qt. buttermilk (4 cups)
2 cups sugar
1 cup shortening
4 eggs
6 cups flour
1 tsp. salt
4 cups all bran cereal
2 cups bran flakes cereal
Boil water in large pot. Add baking soda and buttermilk and stir. In your largest mixing bowl (my kitchen aid works, just barely) combine shortening, sugar and salt. Beat in eggs one at a time. Alternate flour and liquid. Then add cereal and mix slowly until combined. Scoop into containers with lids and you can either freeze or keep in the fridge for up to 30 days. Bake at 425 for 15 min.
This recipe is originally from John's great grandmother Wyatte Shellenberger.
Parmesan Bread Sticks
1 loaf of Rhodes frozen bread dough
1/4 cup butter
1/2 cup parmesan cheese
Thaw bread dough for about 2 hours. Cut loaf into 8 pieces and stretch each piece to about 6". Melt butter in a shallow dish and dip each bread stick top into the butter and then roll it in the parmesan cheese. Place on a greased baking sheet and let rise for 30 minutes. Bake at 400 for about 12 minutes.
1/4 cup butter
1/2 cup parmesan cheese
Thaw bread dough for about 2 hours. Cut loaf into 8 pieces and stretch each piece to about 6". Melt butter in a shallow dish and dip each bread stick top into the butter and then roll it in the parmesan cheese. Place on a greased baking sheet and let rise for 30 minutes. Bake at 400 for about 12 minutes.
French Bread Pizza
This is what I call super lazy pizza, but it tastes really good.
1 french bread loaf (cut in half)
pasta sauce
shredded mozzerella cheese
favorite pizza toppings
Butter french bread loaf and spread pasta sauce on it. Sprinkle with cheese and your favorite pizza toppings. Broil at 400 for 5-6 minutes and then cut into pieces.
1 french bread loaf (cut in half)
pasta sauce
shredded mozzerella cheese
favorite pizza toppings
Butter french bread loaf and spread pasta sauce on it. Sprinkle with cheese and your favorite pizza toppings. Broil at 400 for 5-6 minutes and then cut into pieces.
Banana Bread
3 ripe bananas
1 cup sugar
1/2 cup butter (softened)
2 eggs (well beaten)
1 tsp. baking soda
1/2 tsp. salt
1/2 cup walnuts (optional)
2 cups flour
brown sugar
Mash bananas and set aside. In a large bowl cream sugar and butter. Stir in eggs and mashed banana. In a separate bowl sift dry ingredients and add to the wet ingredients and mix. Spoon into two greased 9x5 loaf pans and sprinkle the tops generously with brown sugar. Bake at 350 for 25 minutes. Reduce heat to 275 and bake an additional 20-25 minutes or until a toothpick comes out clean.
1 cup sugar
1/2 cup butter (softened)
2 eggs (well beaten)
1 tsp. baking soda
1/2 tsp. salt
1/2 cup walnuts (optional)
2 cups flour
brown sugar
Mash bananas and set aside. In a large bowl cream sugar and butter. Stir in eggs and mashed banana. In a separate bowl sift dry ingredients and add to the wet ingredients and mix. Spoon into two greased 9x5 loaf pans and sprinkle the tops generously with brown sugar. Bake at 350 for 25 minutes. Reduce heat to 275 and bake an additional 20-25 minutes or until a toothpick comes out clean.
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