Breads, Yeast Breads

One Hour Homemade Dinner Rolls

This is a revisit of a recipe that is a highly viewed favorite here at CCPOhMy, One Hour Homemade Bread. Use this recipe to make rolls in a jiffy, it really works! Try it!

One Hour Homemade Dinner Rolls 2

       One Hour Homemade Dinner Rolls 4      One Hour Homemade Dinner Rolls 3

One Hour Homemade Dinner Rolls

5¼ cups flour
1/4 cup sugar
1½ tsp salt
2 pkt (4½ tsp) dry yeast
2 cups very warm water (about 110°)
1/3 cup oil

In bowl of mixer, add flour, sugar, salt, and yeast.  Pour in warm water and oil.  Dough will be sticky.  Mix for 5 minutes.  Spray counter and 2 bread pans with non-stick spray.  Shape rolls*, place in sprayed pan and cover with towel.  Let rise 25 minutes. Bake in preheated 375° oven for 12-15 minutes.

*Makes 24 Parker House shaped rolls. Roll out dough, cut out rounds (mine are about 3½” diameter), brush with melted butter, fold in half, pinch, and place on sprayed baking sheet right next to each other.

*Makes 48 small cheese filled Pinwheel shaped rolls. Divide dough in half. Roll out to 6″x22″ rectangle, spread with softened butter, sprinkle with sharp cheddar & Parmesan, sprinkle with seasoned salt, roll up jelly roll style, cut into 24 pieces, and place in sprayed baking sheet close to each other 8×6 (see picture above). Repeat with second half.

One Year Ago: Triple Chocolate Chip Challah Triple Chocolate Chip Challah

Two Years Ago: Pumpkin Custard Pumpkin Custard

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Dessert

Quick & Easy Mousse

I first tasted this mousse when my friend Colleen made it for book club, chocolate mousse, so creamy and delicious. I decided to try it with different flavors for my daughter’s wedding reception in her colors. The original recipe I believe comes from Eagle Brand. Choose a pudding flavor and whip some up!

Quick & Easy Mousse

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 cup cold water
1 (4-serving size) package chocolate instant pudding mix (or flavor of your choice)
1 cup whipping cream, whipped or 1 (8 oz) container frozen whipped topping, thawed

In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream (or whipped topping). Spoon into serving dishes; chill. Garnish as desired. Store leftovers covered in refrigerator.

One Year Ago: Strawberry Milkshake Mini Cakes Strawberry Milkshake Mini Cakes

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cookies

Quick Brownie Mix Cookies

In a pinch these mix up quick and are quite delicious.  Add whatever mix-ins you like to make them your own version of rich fudgy goodness!

1 pkg (for 13″x9″ pan) brownie mix
1/2 cup flour
1/4 cup oil
3 Tbl water
2 eggs, beaten
1/2 cup chopped walnuts
1/2 cup toffee bits
1 cup white chocolate chips

Preheat oven to 350°.  Mixing by hand, combine brownie mix and flour.  Mix in oil, water, and eggs.  Add whatever goodies you like (nuts, any flavor chips, M&M’s, coconut, toffee bits, raisin, dried cranberries) go crazy!  Bake until just set about 9-10 minutes.

One Year Ago Today:  Maple Oatmeal Muffins with Raisins, Dates, & Walnuts

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Breads, Yeast Breads

Quick & Crusty French Baguettes

This recipe comes from the Family Kitchen.  I had to try it because there are days when I want yeast bread from the oven for dinner and I don’t have 3-4 hours to make it.  This is a quick and easy recipe that tastes fantastic!  Some might call my loaves messy, I prefer to call them rustic, my mouth didn’t seem to care.  There is nothing like butter melting on a hot piece of homemade bread ready to pop in your mouth, especially when it’s cold outside!  This is a keeper.

  

2 cups very warm water
1 packet yeast
2 tablespoons sugar
1½ teaspoon salt
4-4½ cups flour

Preheat oven to 425°.  In large bowl of mixer, combine warm water, yeast, and sugar.  Let rest for 10 minutes.  Stir in salt and add flour half-cup at a time, until the dough becomes soft but not sticky.  Knead dough until elastic.

Cut dough into four even pieces.  Roll each into a long, thin rope.  Twist two of the ropes together to form one loaf.  Twist other two ropes together to form second loaf.  Transfer onto large baking sheet sprayed or lined with parchment paper.

Bake loaves right away (if you’re in a hurry) or allow to rise an additional 15-30 minutes.

Now for the SECRET: Fill a baking pan with 3-4 cups of ice.  Place baking sheet with the baguettes inside oven, put baking pan with ice on bottom rack in oven and shut the door.  Do NOT open oven for 15 minutes.  Bake until golden brown, about 15-18 minutes.  Serve fresh and hot with butter or your favorite olive oil for dipping.

Note: I did change the amount of flour, the original recipe called for 3-4 cups, I definitely needed more, I used 4½ cups.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.