Ducky Dinner Rolls

Aren't these just the cutest things? I saw this idea over at the Rhodes Bake and Serve website. These would be perfect at an Easter dinner, or any Springtime get-together!

Ducky Dinner Rolls

16 Rhodes™ Dinner Rolls, thawed but still cold
1 egg, beaten
sliced almonds

Directions:

Slightly flatten 12 rolls and form them each into a teardrop shape. Place on a sprayed baking sheet. Pinch the pointed ends to make tails and press your finger into the rounded end of each teardrop to make a deep hole. Cut the remaining 4 rolls into thirds. Shape each third into a ball with a pointed end. Dip pointed ends in water and insert into the finger hole on the body for the head. Brush well with beaten egg. Cover with sprayed plastic wrap and let rise 30 minutes. Remove wrap and pinch tails again. Bake at 350°F 15-20 minutes. Remove from oven. Make a small slit with a sharp knife and insert a sliced almond for the duck bill.

Serves 12.

Jen's Soft Italian Bread Dough

Matthew won't eat Mac and Cheese. He won't eat Spaghetti-O's. He doesn't even like pizza. BUT, he will eat pizza if I make the dough using this recipe. I call it "Jen's Bread Pizza." (You can also use it to make breadsticks.) Jen found this recipe on "Taste of Home." See bottom for credits.

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Jen's Soft Italian Bread Dough

1 cup water (70 to 80 degrees)

3 Tablespoons butter, softened

1 1/2 teaspoons salt

3 cups bread flour

2 Tablespoons sugar

1 teaspoon Italian seasoning

1 teaspoon garlic powder

2 1/4 teaspoons active dry yeast

Topping (if making Breadsticks)

1 Tablespoon butter, melted

1 Tablespoon grated Parmesan cheese

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Directions:

1. Put water, butter, salt, flour, sugar, Italian seasoning, garlic powder and yeast in the bread machine pan.

2. Select the dough setting (after a few minutes, check your dough. Add 1 to 2 Tablespoons of water or flour if needed to get the right consistency).

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For Pizza:

Once the dough cycle is complete, roll the dough onto a cookie sheet (cut in half if desired) and add pizza sauce and toppings. Bake at 425 degrees for 20 minutes.

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For Breadsticks:

1. Roll on a floured surface. Cut in half. Then cut each portion into 12 pieces. Roll each piece into a 4 to 6 inch rope. Place 2 inches apart on greased baking sheets. Cover and let rise in a warm place until doubled in size (about 20 minutes).

2. Bake at 350 degrees for 15-18 minutes or until golden brown.

3. Immediately brush with butter and sprinkle on the parmesan cheese. Serve warm.

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"Soft Italian Breadsticks." Christy Eichelberger. Taste of Home. http://www.tasteofhome.com/Recipes/Soft-Italian-Breadsticks.

Lion House Rolls and Honey Butter

John had a birthday last week, and knowing he has a thing for the Lion House Pantry restaurant, Katie and I grabbed him and made a bee-line to the home of these famous rolls! We all swore to pass up all the delicious entrees next time and fill our plates with nothin' but these rolls and honey butter. :-)

Use this recipe to make them at home! Wait. That might not be a good thing....

Lion House Dinner Rolls

4 points per roll

2 cups warm water (110 to 115 degrees F)
2/3 cup non-fat dry milk (instant or non-instant)
2 Tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening or margarine (butter is best for flavor)
1 egg
5 to 5 1/2 cups all-purpose flour, or bread flour
oil for bowl

In bowl of stand mixer with flat attachment combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups of the flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed.

Add 2 more cups of flour; mix on low speed until incorporated, then for 2 minutes at medium speed. (Dough will be getting stiffer so switch to kneading attachment at this point). Work in the remaining flour 1/2 cup at a time until the dough is soft, not overly sticky, but workable and not stiff. (You probably won't use all the flour).

Scrape the dough off the sides of the bowl and pour about a tablespoon of vegetable oil down the sides. Rotate the dough ball so that all sides are covered. Cover the bowl with plastic wrap and place in a warm place to rise til double in size (about 45 minutes).

Flour a surface for rolling out the dough and turn the dough out. Roll and cut as desired and place in a greased pan. Cover the pan with plastic wrap and place in a warm place to rise again until double in size, about 1 hour.

Preheat oven to 375 degrees F. Place the rolls in the oven and bake for 15 to 20 minutes or until golden. Brush tops with melted butter immediately when removed from the oven. Serve warm with honey butter.

NOTE: The Lion House cookbook suggests rolling the dough into a rectangle that is 8 inches by 12 inches then cutting that once down the middle the long way, then cutting that into two inch wide strips (to make 12 2 inch by 4 inch strips). Then just roll the strips up from their short end and place into the pan seam side down. It will look like you rolled individual cinnamon rolls and placed them in the pan on their sides.

Makes 1 to 1 1/2 Dozen Rolls

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Lion House Honey Butter 

1/2 cup butter, softened
1/4 teaspoon vanilla
1/2 cup honey

Whip softened butter. Add vanilla and honey gradually. Beat for 20 minutes or until light and fluffy. Makes 1 cup.

 

credits:

Lion House Bakery book cover

Lion House rolls rising

Lion House rolls recipe

Navajo Fry Bread

Navajo Fry Bread

1 1/2 cups warm water
2 Tbsp sugar
2 Tbsp yeast
1 1/2 Tbsp canola oil
1 tsp salt
about 3 cups of white bread flour ( you may need just a little bit more flour)

In a mixer, combine water, sugar, and yeast. Allow it to rest for a few minutes to make sure the yeast is activated. Add oil and salt. Add the flour and mix with a dough hook to combine. The dough should be a little tacky still. Cover with a damp towel and let rise for about 30-45 minutes. Put dough on a floured surface, and cut into equal pieces (usually 8-10 balls of dough).

Begin with a ball of dough and with a rolling pin, flatten out the dough until it is about 1/4 of an inch thick. It doesn't have to be a perfect circle (my kids like rectangles personally).

In a large fry pan on the stove, heat a little canola oil. When the dough starts to bubble it is about time to flip. It should be golden brown.

After it is cooked on both sides, drain on a paper towel and enjoy!

This fry bread is a great substitute for tortillas. You could do Tacos as well as Chicken, Beef or Pork Fajitas.

Cheesy Focaccia Bread

Cheesy Focaccia Bread

1 package refrigerated pizza crust
2 cloves garlic, minced
2/3 cup fresh grated Romano or Parmesan cheese ( I actually like to do both)
2 cups grated mozzarella cheese (or crumbled fresh mozzarella)
2 tsp dried oregano
2 Roma tomatoes

Preheat oven to 375. Roll out pizza crust to fit a rectangular sheet pan. Spread garlic over crust. Use half the Romano/Parmesan cheese over the garlic then top with mozzarella and oregano. Finish with the remaining Romano/Parmesan Cheese with a little more oregano. Bake for 20-26 minutes. Top with fresh tomatoes. Enjoy!


This recipe was adapted from Pampered Chef's Fantastic Focaccia Bread. I just put the tomatoes on after it is baked instead of before. I think that the flavor is better, but feel free to try it both ways. (They suggest that you do 1/2 of the Romano then 1/2 mozzarella then 1/2 the oregano. Then the tomatoes, the rest of the Romano, the rest of the mozzarella, oregano.) It is a nice summer dinner with garden fresh tomatoes available with a cool green salad on the side.

Red Lobster Biscuits

I don't think I've used this recipe since our Wymount Days. Thanks for requesting it; I feel like I've reunited with an old friend. (:

2 c. Bisquick
2/3 c. milk
1/2 c. shredded Cheddar cheese
1/4 c. melted butter or margarine
1/4 tsp. garlic powder
1/4 tsp. parsley (optional)

Mix together Bisquick and milk (stir just until moistened). Fold in cheese. Drop by teaspoons on an ungreased cookie sheet and bake for 8 to 10 minutes at 450 degrees. While baking, mix together melted butter, garlic powder and parsley. After biscuits are cooked (and before they're too cool), brush with butter mixture.

Recipes to Remember: Rogers Arkansas Stake Relief Society Cookbook, p. 154

Crescent Rolls

Crescent Rolls

2 Pkg. (or 4 1/2 tsp) Yeast
4 Tbsp. sugar
1/2 warm water
1 cup warm milk
1/2 cup canola oil
2 eggs, beaten
1 1/2 tsp. salt
5 cups bread flour

Directions:Heat water and milk in the microwave until it is just warmer than body temperature. Add yeast, sugar and oil. Let the yeast grow. Add flour and salt to a mixer bowl with a dough hook. Add eggs to yeast mixture. Then add mixture to flour. Knead on low until dough is soft, about 5 minutes. Cover with a damp towel and let rise until about doubled. Divide dough into thirds. Roll out flat in a rectangle shape until it is pretty thin. Using a knife cut dough into rectangles.

Using a knife, cut rectangles in half diagonally, making triangles.

Starting at the wide end of the triangle, start to roll dough toward the small pointy end. Place on an ungreased cookie sheet with the point side down so it doesn't unravel while baking. Brush with melted butter. Cover with plastic wrap sprayed with Pam and let rise. Bake at 400 degrees for 10-12 minutes. This recipe was given to me by Debbie B. These rolls are great with just about anything, but are fabulous with a hot bowl of soup on a cold day!

Heart Shaped Cinnamon Rolls

How about a little "lovin' from the oven"? ♥ It's Valentine's Day this week, and I made a little treat for John and Katie this weekend to start things off. These are pretty easy to make and a fun way to show your sweeties you love 'em. The original idea is found here; complete with a recipe, frostings, and a how-to that includes a little video tutorial. Check it out. Here's how I did it at my house...

Heart Shaped Cinnamon Rolls

1 egg plus enough water to equal 1 cup plus 1 tablespoon (yes, put the egg in the measuring cup)
1/4 cup margarine or butter, softened
3 1/2 cups bread flour
1 teaspoon salt
1/3 cup sugar
1 1/2 teaspoons bread machine yeast
2 tablespoons margarine or butter, softened

Measure carefully, placing all ingredients except the 2 tablespoons margarine in the breadmaker, in the order the manufacturer recommends. (I always put wet ingredients in first.) Select the dough cycle.

Remove the dough from the pan, using lightly floured hands. Cover and let rest for 10 minutes on a lightly floured surface.

Grease a cookie sheet. You'll want a cookie sheet, so the heart shape of the rolls is not ruined when the rolls rise. Roll the dough out into a large rectangle. Spread the 2 tablespoons of margarine over the dough. Sprinkle generously with a cinnamon-sugar mixture. Start rolling the dough from the long side -- but this time roll from BOTH long sides, meeting in the middle. You can pinch the seam shut on the top. We didn't (forgot to) and you can see how our rolls turned out in the picture above. Go here to see how they'd turn out if you did.

Cut into 1 1/2 inch rolls. (easiest way is using dental floss -- see the little video here on how to do that) Place slightly apart in pan. Cover and let rise in a warm place about 40 minutes, or double in size.

Heat oven to 375°. Bake 20-28 minutes or until golden brown. Remove from pan to wire rack. Frost with Light Cream Cheese Frosting (see below). Serve warm.

Light Cream Cheese Frosting

8 oz. light cream cheese (Neufchâtel cheese)
1 cup confectioners' sugar
1 teaspoon vanilla extract
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Put all ingredients into a bowl. Beat on low speed with an electric mixer until just combined, then increase speed to high and beat until smooth.

Enjoy! Happy Valentine's Day! ♥

Cinnamon Roll recipe: Gold Medal "Best Bread Machine Recipes", p. 82

Favorite Potato Bread

There's nothing like a loaf of fresh-baked bread on a cold day. This is one of our favorites.

1 1/2 cups water
2 Tablespoons butter or margarine (softened)
2 teaspoons salt
4 cups bread flour
4 teaspoons sugar
1/2 cup instant potato flakes
2 1/2 teaspoons active dry yeast

1- Measure and add liquid ingredients to the bread pan.
2- Measure and add dry ingredients (except yeast) to the bread pan.
3- Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well.
4- Snap the baking pan into the breadmaker and close the lid.
5- Select the Basic setting.
6- Select the desired crust color. (We like it Light)
7- Press the Start button.

Makes a 2 lb loaf.


Oster 2 lb. Expressbake Breadmaker User Manual & Bread Recipes, p. 39