Fluffy Make-Ahead Dinner Rolls

Fluffy Make-Ahead Dinner Rolls
By: Cook’s Country Magazine (December/January 2007 Issue)

3 Tablespoons butter, plus 2 Tablespoons (softened) for bowl and baking dish
1 ½ cups whole milk
1/3 cup honey
4 Tablespoons (1/4 cup) Crisco shortening

5 ½ cups all purpose flour
1 Tablespoon rapid-rise or instant yeast
2 teaspoons salt
1 large egg

Adjust oven rack to middle position and heat oven to 200 degrees. When the oven reaches 200 degrees shut oven off. Grease large bowl with 1 Tablespoon butter. Line 9x13 baking dish with tin foil, leaving overhand on all sides. Grease foil with 1 Tablespoon butter.

Place milk, honey, shortening, and remaining 3 Tablespoons butter in a large glass measuring cup. Microwave until milk is warm (110 degrees) and butter and shortening begin to melt, 2 minutes. Whisk until well combined.

Mix 4 ½ cups flour, yeast and salt in an electric mixing bowl fitted with dough hook. Turn mixer to low and slowly add milk mixture. After dough comes together, increase speed to medium, add egg, and mix until dough is smooth, about 2 minutes. Add another 1 cup flour and mix on medium speed until dough is shiny and smooth, and comes away from the sides of the mixing bowl, 6-7 minutes. Turn dough onto an unfloured surface and knead briefly to form smooth, cohesive ball. Transfer dough to buttered bowl and turn to coat. Cover bowl with plastic wrap and place in turned off oven until dough is doubled, 60 minutes.

Punch down dough on floured surface and divide into 3 equal pieces. Roll each piece into a thick cylinder and cut each cylinder into 5 equal pieces (a total of 15 rolls). Working one piece at a time form dough pieces into smooth, taut rounds and arrange in prepared baking dish. Lightly press on dough rounds so they tough each other. Cover baking dish with plastic wrap and return to turned off oven until dough rounds have doubled in size, 60 more minutes.

Remove dish from oven and heat oven to 375 degrees. Unwrap baking dish. Bake until rolls are deep golden brown, 25 minutes. Remove from oven and cool on wire rack for 5 minutes. Using tin foil handles remove rolls from the baking dish and cool on wire rack for 1 hour. Remove foil from rolls and return to rack to cool completely, 2 hours longer.

Serve immediately, or by keeping rolls together, wrap tightly in plastic wrap, then in foil; can be frozen up to 1 month.

To serve if frozen: Remove plastic wrap and foil (reserve foil) from rolls, then re-wrap in reserved foil and defrost at room temperature for 2 hours. Adjust oven rack to middle position and heat oven to 375 degrees. Bake foil-wrapped rolls on baking sheet until heated through, about 30 minutes. Serve warm.

Makes 15 large rolls

Rosanna’s Note: This recipe takes some time, but it is well worth it. The stages are short and easy, but the rising takes hours! 5 out of 5 stars

Zucchini Spice Bread

Zucchini Spice Bread
By: Mary Bodor

Nonstick cooking spray
1 large zucchini (1 ¾ cups)
1 cup packed brown sugar
2 Tablespoons granulated sugar
2/3 cup vegetable oil
2 teaspoons vanilla extract
2 large eggs
1 ½ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
1 ½ teaspoon ground cinnamon
¾ teaspoon ground nutmeg
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
¾ teaspoon salt

Preheat oven to 350 degrees

Lightly coat a 9x5x3 inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (or in a food processor with grater attachment); set aside.

In a large bowl, whisk together sugars, oil, vanilla and eggs.

Into a small bowl mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.

Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, approx. 1 hour. Cool in pan 10 minutes; invert onto a wire rack, then Reinvert, top side up. Cool completely before slicing.

Serves 12

Apple Spice Bread

Apple Spice Bread

Preheat oven to 350 degrees. Grease and flour a 9x5 loaf pan.

In a large bowl beat together with an electric mixer:
3 Tablespoons canola oil
3 egg whites
¼ cup maple syrup
½ cup unsweetened applesauce (homemade or bottled)
½ cup buttermilk*
½ cup packed dark brown sugar
1 teaspoon maple extract**
1 teaspoon vanilla extract

Stir in:
1 “Pink Lady” or any medium-tart apple, peeled, cored and finely diced (about 1 cup)
1 cup rolled oats (“pulsed” in food processor, optional)

In large bowl mix:
1 ¼ cup and 2 Tablespoons All purpose flour***
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 Tablespoon cinnamon

Add dry ingredients to wet ingredients. Pour into prepared pan and smooth top. Sprinkle evenly with topping. Push the topping into the batter then spray with cooking spray (lightly). Bake 50-55 minutes, or until tester comes out clean. Cool in pan on wire rack.

Topping:
2 Tablespoons packed dark brown sugar
2 Tablespoons ground nuts (any type preferred, optional)
¼ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon cloves
½ teaspoon cinnamon

*Buttermilk can be substituted for: ½ cup soy milk mixed with 1 teaspoon vinegar
**Maple extract can be substituted for: an additional 1 teaspoon vanilla extract
***All-purpose flour can be substituted for: ¾ cup plus 2 Tablespoons unbleached white flour and ½ cup whole wheat pastry flour

Blueberry Orange Bread

Blueberry Orange Bread
By: Diana Rattray

2 Tablespoons butter
¼ cup boiling water
1 Tablespoon finely grated orange peel
½ cup orange juice
1 large egg
1 cup granulated sugar
2 cups flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup fresh or (thawed) frozen blueberries

Topping:
1 teaspoon finely grated orange peel
2 Tablespoons orange juice
2 Tablespoons honey

Preheat oven to 350 degrees. Grease and flour a 9x5x3 inch loaf pan.

Combine butter and boiling water in a small bowl; add 1 Tablespoon grated orange peel and ½ cup orange juice.

In a mixing bowl with an electric mixer beat egg and granulated sugar until light and fluffy. In a separate bowl combine flour, baking powder, baking soda, and salt; add to egg mixture a little at a time, alternating with orange juice mixture, ending with flour mixture.

Fold in blueberries. Spoon batter into prepared loaf pan. Bake 50-55 minutes. Cool bread in pan 10 minutes, then remove and place on wire rack (have a sheet of wax paper underneath to catch drippings from topping).

Topping:
Combine 1 teaspoon orange peel, 2 Tablespoons orange juice and honey, mixing well. Spoon over hot bread; let cool.

Makes 1 loaf

Golden Garlic Bread

Golden Garlic Bread
From: Best of Taste of Home Spring 2009

Ingredients/Prep:
3/4 cup butter, softened
1/2 cup mayonnaise
3 cups (12 ounces) shredded cheddar cheese
1/2 cup grated parmesan cheese
3 green onions, chopped
1 teaspoon italian seasoning
1 to 2 garlic cloves, minced
1 loaf (1 pound) French bread, cut in half lengthwise

Directions:
1. In a small mixing bow, beat butter and mayonnaise until blended.
Stir in the cheeses, onions, italian seasoning and garlic.
Spread over cut sides of bread.

Place in an ungreased baking sheet.

2. Broil 4-6 in. from the heat for 3-5 minutes or until topping is lightly browned and bubbly.

Cut into 2 in. slices

Garlic Cheese Biscuits

Garlic Cheese Biscuits
By: Rosanna

Dough:
1 ¼ lb Bisquick mix
4oz freshly grated cheddar cheese
12oz cold water

Garlic Spread:
½ cup (1 stick) butter, melted
1 teaspoon garlic powder
¼ teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried parsley

To cold water, add Bisquick and cheese. Blend in mixing bowl until dough is firm (will be slightly sticky!).

Using a small spoon place mounds of dough onto baking sheet lined with parchment paper. Bake at 375 degrees for 15 minutes. Remove from oven. Brush biscuits immediately with garlic spread; the melted butter will seep into the biscuits and make them super tasty and moist. Make sure the biscuits are cooked otherwise the garlic spread will make them taste soggy.

Popeyes Buttermilk Biscuits

Popeyes Buttermilk Biscuits
By: Todd Wilbur

2 cups flour
1 Tablespoon sugar
1 ½ teaspoons salt
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ cup butter, cold (1 stick)
½ cup buttermilk
¼ cup milk

To brush on top:
2 Tablespoons butter, melted

Preheat oven to 400 degrees

Mix together flour, sugar, salt, baking powder, and baking soda in a medium bowl.

Slice cold butter into cubes and use a pastry knife or potato masher to cut butter into dry mixture until no large chunks of butter remain.

Add buttermilk and milk and stir with a spoon until dough forms. Roll out to ½ inch thick on floured surface.

Cut biscuits with a 3 inch biscuit cutter and arrange on a lightly greased or parchment paper-lined baking sheet. Bake for 22-24 minutes or until tops begin to turn light brown. Remove biscuits from the oven and cool for a couple of minutes, then brush each biscuit top with melted butter.

Makes 10 biscuits

Glazed Lemon Loaf

Glazed Lemon Loaf
By: Williams-Sonoma

Low in Fat

1 ½ cups flour
¾ cup granulated sugar
1 teaspoon baking powder
¼ teaspoon baking soda
Finely shredded zest of 1 large lemon
Kosher salt
2 large eggs
½ cup 1% milk
¼ cup canola oil
1 teaspoon vanilla

Glaze:
1/3 cup granulated sugar
Juice of 1 large lemon (about 3 ½ Tablespoons)

Preheat oven to 350 degrees. Coat a bread pan with canola-oil cooking spray.

In a large bowl whisk together the flour, sugar, baking powder, baking soda, lemon zest, and a pinch of salt until well mixed. In another bowl, whisk together the eggs, milk, canola oil, and vanilla until well blended. Pour the wet ingredients into the dry ingredients and mix until blended. Pour the batter into the prepared bread pan. The pan will be about half full.

Bake the bread until it is deeply browned with some golden cracks on top and it feels springy to the touch when pressed lightly in the middle, about 45 minutes. Transfer the pan to a wire rack and insert a thin knife vertically into the bread in 8-10 uniformly spaced places.

To make the glaze, in a small, heavy, nonreactive saucepan over medium-high heat, combine the sugar and the lemon juice and bring to a boil. Continue to boil until mixture is bubbling and frothy on the surface, about 3 minutes. Remove from heat and immediately pour evenly over the surface of the hot bread.

Let the glazed bread cool completely in the pan on the rack. Run a thin-bladed knife around edges to loosen the bread. Carefully invert the bread onto the rack and lift off the pan. Turn upright onto serving plate, slice thinly, and serve. Store the cooled bread tightly wrapped at room temperature for up to 4 days.

Makes 10 servings.

Zucchini spice bread

Zucchini spice bread
By: Mary Bodor

1 large zucchini (1 cup shredded)
1 cup packed brown sugar
2 Tablespoons granulated sugar
2/3 cup vegetable oil
2 teaspoons vanilla extract
2 large eggs
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 ½ teaspoons cinnamon
¾ teaspoon ground nutmeg
1/8 teaspoon ground cloves
¾ teaspoon salt

Preheat oven to 350 degrees. Lightly coat a loaf pan with cooking spray. Grate zucchini on the large holes of a box grater; set aside. In a large bowl, whisk together sugars, oil, vanilla and eggs.

Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.

Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour 10 minutes. Cool in pan 10 minutes. Invert onto wire rack, then reinvert, top side up. Cool completely before slicing.

Poppy seed bread

Poppy seed bread
By: Wendy Jenkins

Blend and mix for 2 minutes (mixture will be runny):
3 cups flour
1 teaspoon salt
1 ½ teaspoon baking powder
1 ¾ cup granulated sugar
1 ½ cups milk
1 ½ cups vegetable or canola oil
1 ½ Tablespoons poppy seeds
3 eggs
1 ½ teaspoon vanilla
1 ½ teaspoon almond extract

Pour into 2 greased and floured bread pans. Bake at 350 degrees (not convection) for 1 hour. Remove from oven. Glaze immediately. Let cool for ½ hour, then remove from pans.

Glaze:
¾ cup granulated sugar
¼ cup orange juice concentrate (frozen)
½ teaspoon vanilla
½ teaspoon almond extract
2 teaspoons melted butter

Perfectly Easy Dinner Rolls

Perfectly Easy Dinner Rolls
1 cup warm water
2 packages active dry yeast
½ cup (1 stick) butter, melted
½ cup granulated sugar
3 eggs
1 teaspoon salt
4 to 4 ½ cups all-purpose flour
Additional melted butter (optional)

Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.

Stir in the butter, sugar, eggs and salt. Beat in the flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days.

Grease 9x13 glass baking dish. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared dish. Cover and let dough balls rise until doubled in volume, about 1 hour.

Preheat oven to 375 degrees. Bake until rolls are golden brown, 15-20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.

Nun’s Puffs

Nun’s Puffs
½ cup butter
1 cup milk
¾ cup all-purpose flour
4 eggs
1 Tablespoon granulated sugar
Honey (optional)

Generously grease twelve muffin cups, including edge and around the top of each cup; set aside. In a medium saucepan melt butter; add milk. Bring to boiling. Add flour all at once; stirring vigorously. Cook and stir until mixture forms a ball and does not separate. Remove from heat; cool for 5 minutes.

Add the eggs, 1 at a time, beating for 1 minute with a wooden spoon after each addition or until smooth. Divide dough evenly among prepared muffin cups, filling cups about 2/3 full; sprinkle with sugar.

Bake at 375 degrees for about 30 minutes or until golden brown and puffy. Remove from pan. Serve immediately. If desired, serve with honey.

Banana Bread

Banana Bread
3 mashed ripe bananas
2 eggs
½ cup brown sugar
½ cup granulated sugar
½ teaspoon baking powder
½ cup (1 stick) melted butter
2 cups all-purpose flour
¼ teaspoon salt
¼ cup buttermilk
1 cup vanilla bean yogurt (optional)

Preheat oven to 375 degrees (not convection oven).

In a large bowl mix mashed bananas with eggs, sugars and melted butter.

In separate bowl add all dry ingredients together.

Mix wet with dry ingredients. Add buttermilk and yogurt (optional).

Line 2 loaf pans with parchment paper. Spray the parchment paper with cooking spray (optional). Pour the batter into the loaf pans and bake for 45 minutes (if you didn’t use the yogurt) to 1 hour (if yogurt was used).

Strawberry Bread

Strawberry Bread
By: Heather Bassett

3 cups All-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups granulated sugar
½ cup plain yogurt
4 eggs
2 (10oz) package of frozen strawberries, thawed and undrained
OR (1) 16oz container of fresh strawberries, washed and sliced
1 ¼ cup vegetable or canola oil
1 ¼ cup chopped nuts (optional)

Mix together the dry ingredients. Combine the wet ingredients in a separate bowl. Mix together both the wet and dry ingredients. Grease 2 loaf pans. Bake at 350 degrees for approx 1 hour. Test center for doneness. Cool in pan for 10 minutes. Turn out onto cooling racks. Freezes well. Very moist and yummy. One of Rosanna’s favorite breads~

Buttermilk cornbread

Buttermilk Cornbread
By: Jeremy Jackson
1 Tablespoon plus ¼ cup canola oil
1 ½ cups yellow cornmeal
¼ cup plus 2 Tablespoons all-purpose flour
2 teaspoons granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 ½ cups buttermilk
1 large egg

Preheat your oven to 450 degrees (not convection). Put 1 Tablespoon canola oil into a 9x9 deep dish pie plate (preferably stoneware). Place dish into warm oven and let heat up while you make the batter.

Whisk the dry ingredients together until they are well combined and there aren’t any lumps. In a separate bowl whisk the buttermilk, egg and ¼ cup oil together until they are smooth. Pour wet ingredients into the dry ingredients. Stir until just combined (don’t over mix).

Carefully removing pan from oven pour batter into dish. The batter will sizzle as it hits the hot oil! Bake cornbread for 20 minutes. Immediately cut into wedges and served with whipped butter melted over it and lots of honey!!! Serve hot. Leftovers become dry…if you have any!