wha??? who makes cinnamon rolls with a cake mix? i thought it sounded ridiculous, but dude.. they were really good! my kids really liked them and so did my husband.
cinnamon rolls
*1 pkg cake mix (yellow, white or spice. i used spice, cuz that's what i had)
*4-6 cups white flour (i snuck in 1 cup whole wheat)
*2 pkgs (or 4 1/2 tsp.) yeast
*2 1/2 cups warm water
put the dough hook on your kitchen aid and mix this all together. start with 4 cups of flour and gradually add UP to 2 cups more until the dough is smooth. it should stick to the dough hook and not to the bowl. continue to let the hook knead the dough for about 5 minutes.
remove the bowl from the mixer and oil the sides and bottom of the bowl and the top of the dough. i spray it with pam. cover and let rise until double. this could take up to 60-90 minutes depending on how warm your kitchen is.
filling:
*1/4 cup melted butter
*1/3 cup white sugar
*1/3 cup brown sugar
*1 tsp. cinnamon
mix sugars and cinnamon together in a bowl. divide the dough in half and roll each piece into a 14' by 10" rectangle. (yes, i really measured. you might want to, too. i had no idea how big (or small) that really is.)
brush the dough with butter and sprinkle with the cinnamon sugar mixture. roll the dough, starting from the long side, like a jelly roll. cut into 12 pieces and place into a buttered 9x13 pan. to get even pieces, cut the dough roll in half, in half again, and then cut each piece into thirds. :) handy little tip there...
repeat this process for the other piece of dough. let both pans of dough rise until double (about 20-30 mins). i usually speed the process by placing the pans into a 170 degree oven for 20 minutes.
preheat oven to 400 degrees and bake for 10-15 minutes. remove from oven and make frosting. let cool for 20 minutes before frosting.
frosting:
*6 T butter, softened
*3 cups powdered sugar
*1 1/2 t. vanilla
*2-3 T milk
beat butter, sugar and vanilla together. add milk gradually until you get the desired consistency.
spread frosting on the cinnamon rolls and serve. these didn't last long at my house.
Showing posts with label breads and rolls. Show all posts
Showing posts with label breads and rolls. Show all posts
Monday, August 17, 2009
Sunday, June 28, 2009
pita bread
yeah so who the hell makes pita bread from scratch???
THIS GIRL. (oh...and i have two thumbs...) ((get it??))
anyway. i made pesto last weekend and i needed a vehicle to get it into my mouth. i love to toast pita bread and cut it into triangles and dip it in pesto. so when i went grocery shopping i bought the stuff i needed...
and i forgot the darn pita bread!! i got home and i was CRUSHED. and then i thought...HEY! i bet i can make it! so i started cruising the interwebs and i found two recipes that i combined.
pita bread
1 envelope of yeast (or 2 1/4 tsp)
1/2 cup warm water
1 1/2 tsp. sugar
2 to 2 1/2 cups white flour
1/2 cup wheat flour
1 tsp. salt
1 cup warm water
combine yeast, 1/2 cup water and 1 1/2 tsp. sugar in a mixing cup. let sit until very frothy; about 10-15 mins.
combine 2 cups white flour, 1/2 cup wheat flour, salt and water in kitchenaid with the dough hook attached. add the yeast mixture to the flour mixture. if the dough is too sticky, add the remaining 1/2 cup white flour. the dough should be smooth and stick to the dough hook but not to the bowl.
p.s. warm the bowl with very warm water before mixing the dough. :)
remove the hook from the dough and spray the bowl with pam. cover the bowl with a clean towel and set in a warm place for 2-3 hours.
preheat oven to 500 degrees F. on a floured surface, roll the dough into a log shape and cut into 10-12 even pieces. roll each piece into a circle, about 1/4" thick. if you roll it too thin, it will get too crispy. if you actually want it to split like pocket bread, err on the side of thicker.
place dough circles on stoneware pans or pizza stones to bake and bake in batches, one pan at a time for 6-9 minutes, or to desired doneness.
my family ate these as fast as they came out of the oven...and there were no leftovers. my husband even ate pesto. be still my heart!
THIS GIRL. (oh...and i have two thumbs...) ((get it??))
anyway. i made pesto last weekend and i needed a vehicle to get it into my mouth. i love to toast pita bread and cut it into triangles and dip it in pesto. so when i went grocery shopping i bought the stuff i needed...
and i forgot the darn pita bread!! i got home and i was CRUSHED. and then i thought...HEY! i bet i can make it! so i started cruising the interwebs and i found two recipes that i combined.
pita bread
1 envelope of yeast (or 2 1/4 tsp)
1/2 cup warm water
1 1/2 tsp. sugar
2 to 2 1/2 cups white flour
1/2 cup wheat flour
1 tsp. salt
1 cup warm water
combine yeast, 1/2 cup water and 1 1/2 tsp. sugar in a mixing cup. let sit until very frothy; about 10-15 mins.
combine 2 cups white flour, 1/2 cup wheat flour, salt and water in kitchenaid with the dough hook attached. add the yeast mixture to the flour mixture. if the dough is too sticky, add the remaining 1/2 cup white flour. the dough should be smooth and stick to the dough hook but not to the bowl.
p.s. warm the bowl with very warm water before mixing the dough. :)
remove the hook from the dough and spray the bowl with pam. cover the bowl with a clean towel and set in a warm place for 2-3 hours.
preheat oven to 500 degrees F. on a floured surface, roll the dough into a log shape and cut into 10-12 even pieces. roll each piece into a circle, about 1/4" thick. if you roll it too thin, it will get too crispy. if you actually want it to split like pocket bread, err on the side of thicker.
place dough circles on stoneware pans or pizza stones to bake and bake in batches, one pan at a time for 6-9 minutes, or to desired doneness.
my family ate these as fast as they came out of the oven...and there were no leftovers. my husband even ate pesto. be still my heart!
Sunday, June 7, 2009
brown sugar pancakes
dudes. you have GOT to make these pancakes. get this: i made them for BREAKFAST on a SCHOOL DAY.
two things: i never cook breakfast. breakfast is poured at my house. topped with milk, which is also poured.
second, cooking on a hectic morning? crazeh!! O.o
you should make these pancakes b/c they will make you happy.
brown sugar pancakes
*1/2 cup white flour
*1/2 cup wheat flour
*2/3 cup oatmeal (regular or quick cooking)
*1/3 cup brown sugar
*1/2 tsp baking soda
*1/2 tsp salt
mix together in a small bowl.
then in a separate bowl (i like my pampered chef batter bowl) mix:
*1 egg
*2 T oil
*1 c. buttermilk (i use reg milk plus 1 tsp vinegar to make sour milk)
add the dry ingredients to the wet, mix until just combined. pour onto a hot griddle (i like to spray lightly with cooking spray).
serve with butter and syrup. makes about 10 pancakes. awesome with glazed baked thick cut bacon.
two things: i never cook breakfast. breakfast is poured at my house. topped with milk, which is also poured.
second, cooking on a hectic morning? crazeh!! O.o
you should make these pancakes b/c they will make you happy.
brown sugar pancakes
*1/2 cup white flour
*1/2 cup wheat flour
*2/3 cup oatmeal (regular or quick cooking)
*1/3 cup brown sugar
*1/2 tsp baking soda
*1/2 tsp salt
mix together in a small bowl.
then in a separate bowl (i like my pampered chef batter bowl) mix:
*1 egg
*2 T oil
*1 c. buttermilk (i use reg milk plus 1 tsp vinegar to make sour milk)
add the dry ingredients to the wet, mix until just combined. pour onto a hot griddle (i like to spray lightly with cooking spray).
serve with butter and syrup. makes about 10 pancakes. awesome with glazed baked thick cut bacon.
Tuesday, March 24, 2009
oatmeal wheat bread
several months ago, i asked my dear pals for bread recipes. i got several and i have tried most of them. i need to go back and see which ones i have not tried and give them a go.
this one is my absolute favorite - because it's easy. it uses honey instead of white sugar. it has oatmeal, which i love and wheat flour, which makes it semi healthy, right?
did i mention it's really hard to screw this up? this recipe came to me from my friend bob, who got it from HIS friend's wife.
oatmeal wheat bread
* 2 C. whole wheat flour
*4-6 C. white flour (i use 4, tops)
*1 C. oatmeal (regular or quick cooking)
*2 pkg. yeast (4 1/2 tsp.)
*1 tsp. salt
*1 C. water
*1 C. sour milk (1 T vinegar in 1 cup milk)
*1/2 C. honey
*1/3 C. melted butter
*2 eggs, beaten
of course, i use my kitchenaid for this. combine wheat flour, 1 c. flour, oats, yeast and salt. in a separate bowl, mix together water, milk, honey, and butter. warm the liquids until the temperature is between 110-120 degrees. (i warm the milk in the microwave and get warm water from the tap.) stir into flour mixture and beat until smooth. add eggs. add enough flour to form a soft dough. Add the flour 1 cup at a time. you want the dough to just pull away from the bowl and stick to the dough hook (i got this tip from my friend brenda). knead for 10 minutes. let rise until doubled (if using rapid rise yeast, just let dough sit for 10 minutes). punch down and shape into 2 loaves. cover and let rise until doubled. bake at 375 for 30 minutes.
on kneading: who actually kneads bread now? let the dough hook do the work for you. five to seven minutes is sufficient.
another tip: warm the bowl with hot water before you start. i hope this is obvious, but dump the water out of the bowl before you use it. :)
i've also found that for my oven, if i bake this at 375 for 30 mins, it's much too dark. i like to bake it at 350 for about 20-25 minutes. it depends on the weather that day and the flour.
this one is my absolute favorite - because it's easy. it uses honey instead of white sugar. it has oatmeal, which i love and wheat flour, which makes it semi healthy, right?
did i mention it's really hard to screw this up? this recipe came to me from my friend bob, who got it from HIS friend's wife.
oatmeal wheat bread
* 2 C. whole wheat flour
*4-6 C. white flour (i use 4, tops)
*1 C. oatmeal (regular or quick cooking)
*2 pkg. yeast (4 1/2 tsp.)
*1 tsp. salt
*1 C. water
*1 C. sour milk (1 T vinegar in 1 cup milk)
*1/2 C. honey
*1/3 C. melted butter
*2 eggs, beaten
of course, i use my kitchenaid for this. combine wheat flour, 1 c. flour, oats, yeast and salt. in a separate bowl, mix together water, milk, honey, and butter. warm the liquids until the temperature is between 110-120 degrees. (i warm the milk in the microwave and get warm water from the tap.) stir into flour mixture and beat until smooth. add eggs. add enough flour to form a soft dough. Add the flour 1 cup at a time. you want the dough to just pull away from the bowl and stick to the dough hook (i got this tip from my friend brenda). knead for 10 minutes. let rise until doubled (if using rapid rise yeast, just let dough sit for 10 minutes). punch down and shape into 2 loaves. cover and let rise until doubled. bake at 375 for 30 minutes.
on kneading: who actually kneads bread now? let the dough hook do the work for you. five to seven minutes is sufficient.
another tip: warm the bowl with hot water before you start. i hope this is obvious, but dump the water out of the bowl before you use it. :)
i've also found that for my oven, if i bake this at 375 for 30 mins, it's much too dark. i like to bake it at 350 for about 20-25 minutes. it depends on the weather that day and the flour.
Wednesday, January 14, 2009
breadsticks
this recipe is easy and yum-o-licious. you can also use the dough for pizza crust.
i made these for bunco last night - two batches. and none were left over at the end of the night.
breadsticks
*1/8 cup olive oil
*1 T. yeast (can use 1 pkg. yeast)
*2 T. sugar
*1 1/2 C. warm water (not too hot, not too cold)
*1/2 tsp. salt
*3 cups flour
i make this in my kitchenaid...and i got a tip from a friend to warm the mixing bowl with hot water before making any recipes with yeast in them. so warm up that bowl... and attach the dough hook. put the oil, yeast, sugar and water in the bowl. stir to combine and let sit for about 5 minutes. attach the bowl to the mixer and add the salt and flour. knead for about 3 minutes. the dough should NOT be too sticky or stick to the sides of the bowl, but it will be soft. let the dough rest for about 10-15 minutes.
preheat your oven to 415-425 degrees F. you'll have to experiment and see what works best for you.
sprinkle flour on your countertop and roll the dough out. try to get it the same size as the pans you are going to be baking on. you can roll it out right on the pan if you prefer. brush the top of the dough generously with melted butter and sprinkle with parmesan cheese. i also like to put a bit of kosher salt on the top. cut into sticks with a pizza cutter.
bake for 10-15 minutes or until the breadsticks start to brown.
if using for pizza crust, roll out into the shape you want, top with sauce, toppings and cheese and bake.
i made these for bunco last night - two batches. and none were left over at the end of the night.
breadsticks
*1/8 cup olive oil
*1 T. yeast (can use 1 pkg. yeast)
*2 T. sugar
*1 1/2 C. warm water (not too hot, not too cold)
*1/2 tsp. salt
*3 cups flour
i make this in my kitchenaid...and i got a tip from a friend to warm the mixing bowl with hot water before making any recipes with yeast in them. so warm up that bowl... and attach the dough hook. put the oil, yeast, sugar and water in the bowl. stir to combine and let sit for about 5 minutes. attach the bowl to the mixer and add the salt and flour. knead for about 3 minutes. the dough should NOT be too sticky or stick to the sides of the bowl, but it will be soft. let the dough rest for about 10-15 minutes.
preheat your oven to 415-425 degrees F. you'll have to experiment and see what works best for you.
sprinkle flour on your countertop and roll the dough out. try to get it the same size as the pans you are going to be baking on. you can roll it out right on the pan if you prefer. brush the top of the dough generously with melted butter and sprinkle with parmesan cheese. i also like to put a bit of kosher salt on the top. cut into sticks with a pizza cutter.
bake for 10-15 minutes or until the breadsticks start to brown.
if using for pizza crust, roll out into the shape you want, top with sauce, toppings and cheese and bake.
Wednesday, October 22, 2008
gorilla bread
man, i wish i could take credit for this recipe. unfortunately, i cannot. it's from paula deen. she kind of bugs me a little bit, because she's always so damn cheery and not a hair is ever out of place, but dammit she loves butter. and i love butter. so i love her. and some of her recipes are just darn good.
have you ever made monkey bread? this is JUST like monkey bread, only better. i always make monkey bread for christmas breakfast, but this is going to take its place this year. another note: i've made the monkey bread with both rhodes rolls and with canned buttermilk biscuits. use the biscuits. they are so much easier and i think they turn out better. with the rhodes, you have to let them defrost and then you have to let them rise. plus, the biscuits are cheaper.
now go. make this bread. you won't be sorry and your family will love you forever.
gorilla bread
*1/2 cup white sugar
*3 tsp cinnamon
*1/2 cup (1 stick) butter
*1 cup packed brown sugar
*1 8-oz pkg. cream cheese
*2 12-oz. cans refrigerated biscuits (10 count)
*1 1/2 cups chopped walnuts or pecans
have you ever made monkey bread? this is JUST like monkey bread, only better. i always make monkey bread for christmas breakfast, but this is going to take its place this year. another note: i've made the monkey bread with both rhodes rolls and with canned buttermilk biscuits. use the biscuits. they are so much easier and i think they turn out better. with the rhodes, you have to let them defrost and then you have to let them rise. plus, the biscuits are cheaper.
now go. make this bread. you won't be sorry and your family will love you forever.
gorilla bread
*1/2 cup white sugar
*3 tsp cinnamon
*1/2 cup (1 stick) butter
*1 cup packed brown sugar
*1 8-oz pkg. cream cheese
*2 12-oz. cans refrigerated biscuits (10 count)
*1 1/2 cups chopped walnuts or pecans
preheat the oven to 350 degrees F. spray a bundt pan with nonstick cooking spray. mix the white sugar and cinnamon. in a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. cut the cream cheese into 20 equal cubes. cut it into 4 strips lengthwise, then cut each strip into 5 pieces. press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. place half of the prepared biscuits in the pan. sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. bake for 30 minutes. remove from the oven and cool for 5 minutes. place a plate on top and invert.
does that sound yummy or what? in my opinion, i think the cream cheese is a bit much, so i use 3 cans of biscuits and i cut the cream cheese into 30 pieces (5 strips lengthwise, and then into 6 pieces). i increase the butter to 1 1/2 sticks and the brown sugar to 1 1/2 cups to accommodate for this. you also might need a little bit more cinnamon/sugar mix, but it all fits into the bundt pan nicely. i also don't worry about the nuts if i don't have any. i've also wanted to try that pre-made cheesecake filling in the center, but i've never gotten around to that.
if you want to just make plain old monkey bread, omit the cream cheese and cut the biscuits into halves before rolling in cinnamon and sugar. it almost as good as this gorilla bread and it's easier. your kids will still think you're the best mom ever.
Sunday, October 19, 2008
dill cottage cheese bread
i told you i'd post about a failure...and this was a failure as far as i'm concerned. i got this recipe from a friend on facebook, and i was uber excited to try it out. bread is kind of scary to make, as yeast can be very tempermental. overmixing the dough can also break down the gluten in the flour so much that your bread turns tough and chewy.
that being said, i'm still going to attempt this recipe again. there are just a couple of things i am going to tweak and see if it doesn't turn out better.
here's the recipe. if you make this, i'd love to know what you think. in fact, i'd like to know if you make any of my recipes and what you think.
dill cottage cheese bread
* 2/3 cup warm water (110 degrees F/45 degrees C)
* 2/3 cup cottage cheese
* 2 tablespoons butter
* 3 cups flour
* 1 tablespoon white sugar
* 1 tablespoon dry milk powder
* 1 tablespoon dried minced onion
* 1 tablespoon dried dill weed
* 1 teaspoon salt
* 1 1/2 tablespoons active dry yeast
pour yeast into warmed mixing bowl. dissolve sugar into water and pour over yeast. det sit 5 min. mix cottage cheese with softened butter,and dill. mix flour with all remaining dry ingredients. turn mixer to speed 2 and add flour and cottage cheese mixtures. mix for about 3 min. add more flour if needed, but not too much.
let rise in bowl until doubled put in a greased loaf pan and let rise.
bake at 400 for 12-14 min. tent with aluminum foil and bake for 12-14 more minutes at 350.
if you double the recipe, split the dough with a knife, don't pull it apart.
this recipe appealed to me for several reasons: first of all, i love dill. it's one of my favorite herbs. it's a wonderful accompaniment to potatoes and fish, especially. i also love cottage cheese - but not plain. i like it in dips and i thought it would be good in bread. it actually kind of melts in and you don't even realize it's an ingredient in the finished product.
here's why it failed for me: first of all, the finished product wasn't salty enough. i doubled the recipe, but i don't remember if i doubled the salt or not. next time, i'm adding more salt. it was fairly bland, in spite of having the dill and the onion flavor. there just wasn't enough salt.
second: i should have added more flour. the dough wasn't smooth and elastic like bread dough should be. i should have trusted my gut instinct and added more flour, but i had never made this before and i wanted to stick to the recipe as much as possible. the dough was more like a quick bread batter (think banana bread) and less like a yeast dough.
the bread was still pretty good with soup and was decent with butter on it. when i make it again, i'll post an update. again, if this appeals to you, make it and let me know what you think.
that being said, i'm still going to attempt this recipe again. there are just a couple of things i am going to tweak and see if it doesn't turn out better.
here's the recipe. if you make this, i'd love to know what you think. in fact, i'd like to know if you make any of my recipes and what you think.
dill cottage cheese bread
* 2/3 cup warm water (110 degrees F/45 degrees C)
* 2/3 cup cottage cheese
* 2 tablespoons butter
* 3 cups flour
* 1 tablespoon white sugar
* 1 tablespoon dry milk powder
* 1 tablespoon dried minced onion
* 1 tablespoon dried dill weed
* 1 teaspoon salt
* 1 1/2 tablespoons active dry yeast
pour yeast into warmed mixing bowl. dissolve sugar into water and pour over yeast. det sit 5 min. mix cottage cheese with softened butter,and dill. mix flour with all remaining dry ingredients. turn mixer to speed 2 and add flour and cottage cheese mixtures. mix for about 3 min. add more flour if needed, but not too much.
let rise in bowl until doubled put in a greased loaf pan and let rise.
bake at 400 for 12-14 min. tent with aluminum foil and bake for 12-14 more minutes at 350.
if you double the recipe, split the dough with a knife, don't pull it apart.
this recipe appealed to me for several reasons: first of all, i love dill. it's one of my favorite herbs. it's a wonderful accompaniment to potatoes and fish, especially. i also love cottage cheese - but not plain. i like it in dips and i thought it would be good in bread. it actually kind of melts in and you don't even realize it's an ingredient in the finished product.
here's why it failed for me: first of all, the finished product wasn't salty enough. i doubled the recipe, but i don't remember if i doubled the salt or not. next time, i'm adding more salt. it was fairly bland, in spite of having the dill and the onion flavor. there just wasn't enough salt.
second: i should have added more flour. the dough wasn't smooth and elastic like bread dough should be. i should have trusted my gut instinct and added more flour, but i had never made this before and i wanted to stick to the recipe as much as possible. the dough was more like a quick bread batter (think banana bread) and less like a yeast dough.
the bread was still pretty good with soup and was decent with butter on it. when i make it again, i'll post an update. again, if this appeals to you, make it and let me know what you think.
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