Challah

Bread. I love bread!

Challah

Challah 1  Challah Rolls

1¾ cups warm water (approx 110°)
2 Tbl dry yeast
3 Tbl sugar
½ cup honey
2 Tbl oil
4 eggs, beaten
1 Tbl salt
8-9 cups bread flour

In bowl of stand mixer, pour warm water, sprinkle yeast over water, and then sprinkle sugar over yeast. Let sit for 5 minutes or until bubbly. Add honey, oil, eggs, and salt. Add flour 1 cup at a time. Add enough flour to make dough that just comes together and starts to pull away from sides of bowl. Knead. Turn dough out into greased or sprayed bowl, turn dough over to coat. Cover with towel and let rise in warm place 1-1½ hours until doubled. Punch down, turn out onto floured surface, and divide in half. At this point you can make two loaves, one loaf and 16 rolls, or 32 rolls.

To make a loaf: Take one half of the dough, divide into four equal parts. Roll each part into an 18″ long rope. I braid my loaf on my greased or silpat lined baking sheet because I don’t like to move it after it is braided. Put the four long dough ropes on the baking sheet side by side. At one end, pinch the four ropes together. Start braiding by taking the rope on the far left, go under two ropes to the right, and back over one rope to the left, lay it down. Take the rope on the far right, go under two ropes to the left, and back over one rope to the right, lay it down. Back to the rope on the far left, go under two ropes to the right, and back over one rope to the left, lay it down. Back to the rope on the far right, go under two ropes to the left, and back over one rope to the right, lay it down. Continue until you are at the end and pinch ends together. Cover and let rise about 30-45 minutes. Gently brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake in preheated 350° oven for 30-35 minutes.

To make rolls: Take one half of the dough, divide evenly into 16 pieces. Roll each piece into a 18″ long skinny rope. Twist and turn and wrap the rope around itself to make each roll. I wish I had some exact way of doing this but I’m not willing to take the time. ;o) I consider each roll a work of art. Place on greased or silpat lined baking pan. Continue until you have shaped all the rolls. Cover and let rise about 30 minutes. Gently brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake in preheated 350° oven for 12-15 minutes.

 

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Happy New Year! Top 10 Viewed Recipes in 2014

I wish you all a Happy New Year filled with joy, happiness, and success in all you do. As we close this delicious year and head into another delicious year, I leave you with a recap of the top 10 most viewed posts in 2014. Thanks for stopping by…CHEERS!

1. Sweet Bread Rolls

Sweet Bread Dinner Rolls

2. One Hour Homemade Bread

One Hour Homemade Bread

3. Old Fashioned Raisin Pie

Old Fashioned Raisin Pie

4. Black Forest Cupcakes

Black Forest Cupcakes 1

5. Butterscotch Cupcakes with Butterscotch Buttercream

Butterscotch Cupcakes 1

6. Red Velvet Cake Mix Cookies

Red Velvet Cake Mix Cookies

7. Sub Sandwiches on Homemade Bread

Sub Sandwich on Homemade Bread

8. Chocolate Covered Oreo Peanut Butter Cup Sandwiches

Chocolate Covered Peanut Butter Oreo Sandwich

9. Butter Swim Biscuits

Butter Swim Biscuits 2

10. Chocolate Cupcakes with Chocolate Marshmallow Buttercream

Chocolate Cupcakes with Chocolate Marshmallow

Peanut Butter Cinnamon Rolls

A little change from buttercream or cream cheese frosting on cinnamon rolls – peanut butter cream frosting! Why not? Yum!

Peanut Butter Cinnamon Rolls

Cinnamon Roll Dough:
1¼ cups warm water
2½ tsp (1 pkt) dry yeast
1/2 cup sugar
2 Tbl oil
3½ – 4 cups flour
1½ tsp salt

In mixer bowl, sprinkle yeast over warm water.  Add sugar, oil, and 1 cup flour.  Mix until well combined.  Add remaining flour and salt.  Knead.  Let rise until doubled.

Cinnamon Filling:
1/4 butter, softened
1/4 cup sugar
1/4 cup brown sugar
1 Tbl cinnamon

Mix sugar, brown sugar, and cinnamon together in small bowl.

Roll out dough to 24″×8″ rectangle.  Spread softened butter over dough and sprinkle cinnamon sugar filling over dough.  Roll from long end to long end, pinch seam.  Cut into 12 – 2″ rounds (I use thread, place under dough, cross ends over and pull quickly through dough), put in sprayed 13″×9″ or 15’x10″ pan.  Cover and let rise until doubled.  Bake in preheated 375° oven for 15-20 minutes.  Frost with peanut butter cream frosting.

Peanut Butter Cream Frosting:
1/4 cup creamy peanut butter
1 cup powdered sugar
milk

Mix powdered sugar into peanut butter, add enough milk to make desired frosting consistency.  Spread over cinnamon rolls as they come from the oven.

One Year Ago: Sour Cream Raisin Squares Sour Cream Raisin Squares

Two Years Ago: Lion House Rolls Lion House Rolls

Three Years Ago: Italian Zucchini Crescent Pie Italian Zucchini Crescent Pie

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

Cornbread Yeast Rolls

I love love love these rolls! A cross between cornbread and yeast roll, and so very delicious. The original recipe can be found at doughmesstic.com. I did change it up a bit here on my site because I didn’t have self-rising cornmeal, a substitution had to be made. So if you have regular cornmeal you can use this recipe here, if you have self-rising cornmeal you can use the original recipe. They really are uniquely wonderful, trust me I know, I ate a lot of them today ;o).

Cornbread Yeast Rolls

Cornbread Yeast Rolls 2

3/4 cup + 3 Tbl cornmeal
1 Tbl baking powder
1/2 tsp salt
3/4 cup hot water

In bowl of mixer, stir together cornmeal, baking powder, and salt. Pour in hot water, stir, and let sit for 10 minutes.

3/4 cup hot water
1 pkg (2¼ tsp) dry yeast
2 Tbl sugar

Pour hot water over cornmeal mixture in bowl. Sprinkle yeast over water/cornbread mixture and sprinkle sugar over yeast. Let sit for 5-10 more minutes until yeast is foamy.

1 egg, beaten
6 Tbl butter, melted
3½ cups flour
3/4 tsp salt

Mix in egg and butter. Add flour and salt. Mix until all is well incorporated and dough is smooth and elastic. Put dough in sprayed bowl, cover and let rise until doubled, about 1 hour.  On floured surface, turn out dough and shape into desired rolls. Placed on a greased baking surface.  Cover and allow to rise again, about half hour.  Bake at 350 for 15-18 minutes. Makes 16-24 rolls depending on size of rolls made.

One Year Ago: Mississippi Mud Cake Mississippi Mud Cake

Two Years Ago: New York Style Crumb Cake Crumb Cake

Three Years Ago: Raspberry Cream Cheese Muffins Raspberry Cream Cheese Muffins

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

Chocolate Chocolate Chip Cinnamon Rolls

Some might think I am crazy, but I felt the need to somehow make one of my favorite “comfort foods” even more comforting. ;o) Or maybe just more fattening. Well, here we have it…chocolatetized cinnamon rolls. You be the judge. In my judgement, I think you might want to try it!

Chocolate Chocolate Chip Cinnamon Rolls 1

Chocolate Chocolate Chip Cinnamon Rolls 2

Choco Choco Chip Cinnamon Rolls 1Choco Choco Chip Cinnamon Rolls 2Choco Choco Chip Cinnamon Rolls 3

Chocolate Roll Dough:
1 cup milk
2 Tbl butter
2¼ tsp (1 pkt) dry yeast
1/4 cup sugar
3 cups flour
1/4 cup unsweetened cocoa
1 tsp salt

Warm milk and butter to 110° in microwave. Pour into bowl of mixer. Sprinkle yeast over warm milk mixture. Sprinkle sugar over yeast and let sit for 10-15 minutes. Add flour, cocoa, and salt, mix well and knead. Turn into sprayed bowl, cover, and let rise in warm place for 45 minutes.

Chocolate Chocolate Chip Cinnamon Filling:
1/4 cup sugar
1/4 cup brown sugar
1 Tbl cinnamon
1 Tbl unsweetened cocoa
6 Tbl butter, softened
1/2 cup mini semisweet chocolate chips

In small bowl, stir together sugar, brown sugar, cinnamon, and cocoa. On floured surface, roll out dough to 18″x10″ rectangle. Spread softened butter evenly over dough. Sprinkle filling evenly over butter. Sprinkle mini chocolate chips evenly over filling and gently press down. Roll up from long end to long end, pinch seam. Cut into 12 1½” rounds (I use thread, place under dough, cross ends over and pull quickly through dough), put in sprayed 13″×9″ pan. Cover and let rise until doubled (about 30 minutes). Bake in preheated 375° oven for 15-20 minutes.

Cinnamon Roll Glaze:
1/4 cup butter, softened
1 cup powdered sugar
milk

Mix powdered sugar into butter, add enough milk to make desired glaze consistency.  Spread over warm cinnamon rolls.

One Year Ago: Coconut Pecan Cinnamon Chip Oatmeal Cookies Coconut Pecan Cinnamon Chip Oatmeal Cookies

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

Sweet Honey Butter Rolls

On the hunt for a little roll that makes a statement all on its own for a wedding reception.  We are liking this, a sweet dough spread with honey butter, rolled, and baked to golden brown.  I think if I took a little more time I could make them look nicer, I was in a hurry and it shows.  But, love that honey butter flavor!

Sweet Roll Dough:
1/4 cup warm water (110°)
1 pkt (2¼ tsp) dry yeast
1 Tbl sugar
1/2 cup warm milk
1/3 cup sugar
1 egg, beaten
1/4 cup butter, softened
3 cups flour
1 tsp salt

Honey Butter:
1/4 cup butter, softened
2 Tbl honey

For honey butter, stir together butter and honey, put in refrigerator.  For sweet dough, in large bowl of mixer pour warm water, sprinkle yeast over water, and sprinkle 1 Tbl sugar over yeast.  Let yeast sit for 5 minutes.  Add warm milk, 1/3 cup sugar, egg, butter, flour, and salt.  Mix and knead.  Put dough in sprayed bowl, cover, and let rise one hour.  Divide dough into 4 equal pieces.  Roll one piece into a 8″ diameter circle, spread with 1/4 of honey butter mixture, cut with pizza cutter into 8 equal triangles.  Roll each starting at big end up to the point.  Place on silpat lined baking tray or sprayed baking sheet point down.  Repeat with remaining 3 pieces of dough.  Let rise 30-45 minutes.  Bake in preheated 350° oven for 10-12 minutes or until just golden.  Makes 32 small rolls.

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.

Sweet Bread Rolls

This started after a conversation with my sister who is planning her daughter’s wedding reception.  She said she wanted to serve a roll, a little sweet, with enough flavor that it is great on its own.  This is a recipe from recipelink.com using a yellow cake mix to make rolls a lot like King’s Hawaiian rolls.  They tasted great to me last night with dinner, but even better this morning when I had one for breakfast!  Sweet!

 

2½ cups warm water (110°)
2 pkg (4½ tsp) active dry yeast
1 (15.25 oz) yellow cake mix
1 Tbl oil
5½ cups flour
1½ tsp salt
4 Tbl butter, melted

In bowl of mixer, pour warm water, sprinkle yeast over, then cake mix.  Let sit 5 minutes.  Add oil, flour, and salt, mix all together.  Knead.  Let rise 1 hour.  Knead lightly again and turn out onto well floured surface. Pat out and cut for rolls and place on sprayed baking sheet or divide evenly into 30 pieces, make balls and place in two sprayed 9″x13″ pans (like pictured above).  Can also be made into two large loaves.  Let rise until double.  Bake at 375° for 12-15 minutes for rolls and 30-35 minutes for loaves.  Brush with melted butter as they come from the oven.

Lion House Rolls

The historic Lion House is in Salt Lake City, Utah.  It has a special place in my heart because it is where we had our wedding lunch after our wedding at the Salt Lake LDS Temple.  These rolls are incredible, light and tender.  The tricky part is the shaping of the rolls, to see how it is done, watch this YouTube instruction video.  It does take some practice, but it’s fun and can be done.  Perfect for Father’s Day or any day.  Enjoy!

                       

2 cups warm water (110°)
2/3 cup nonfat dry milk
2 Tbl dry yeast
1/4 cup sugar
2 tsp salt
1/3 cup butter, softened
1 egg
5½ cups flour

In large bowl of mixer, combine warm water and dry milk.  Stir until dissolved.  Add yeast, sugar, salt, butter, egg and 2 cups flour.  Mix on low speed until ingredients are combined.  Add remaining flour and knead.  Place dough in oiled bowl, turn over once so dough is covered with oil.  Let rise in warm place until double in size.  Roll out dough on lightly floured surface, and brush with melted butter.  Cut rolls into desired shape and size (see pictures above and watch YouTube video ;o)).  Place on sprayed or Silpat lined baking pan.  Let rise in warm place until doubled in size.  Bake at 375° for 15 to 18 minutes or until browned.  Brush with melted butter while hot.

One Year Ago Today:  Dilly Bread

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.

 

40 Minute Buns

Yes, truly only 40 minutes!  These buns are really good.  I wanted to spice them up a bit, so I added oregano, basil, garlic salt, and onion powder.  These would be good for hamburger buns, hot dog buns, we used them for sandwiches.  Recipe from tasteofhome.com.  Love fresh baked bread!

1 cup warm water (110° to 115°)
2 Tbl dry yeast
1/4 cup sugar
1/3 cup oil
1 egg
1½ tsp salt
3½ cups flour

In large bowl of mixer, sprinkle yeast over warm water.  Sprinkle sugar over yeast, let stand for 5 minutes.  Add oil, egg, salt, and flour.  Mix until soft dough forms, knead.  Do not let rise.  Divide into 12 to 16 pieces (depending on size of bun you want), shape each piece into a ball.  Place on Silpat lined perforated sheet or sprayed baking sheet.  Cover and let rest for 10 minutes while oven preheats to 425°.  Bake for 8-12 minutes or until golden brown.  Remove from pan and cool on wire rack.

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.

 

Cream Cheese Onion Rolls

I love rolling different fillings into bread, for breakfast, lunch, dinner, or dessert.  It tastes wonderful and the presentation is lovely.  This recipe is from rhodesbread.com, I used their filling recipe for cream cheese onion filling in my homemade bread.  These rolls would be great served with soup or salad, so delicious!

Bread Dough:
1/4 cup warm water (110°)
2¼ tsp (1 pkt) dry yeast
1½ Tbl sugar
1 cup warm water
1½ tsp salt
1 heaping Tbl shortening, softened
3¼ cups flour

Cream Cheese Onion Filling:
8 oz cream cheese, softened
1/4 cup butter, softened
1 cup French fried onions (French’s)
1 cup shredded parmesan cheese
1 Tbl poppy seeds
1 Tbl dried parsley flakes
1½ tsp garlic powder

In small bowl, sprinkle yeast into the 1/4 cup warm water and sprinkle sugar over yeast.  In large bowl of mixer, combine the 1 cup warm water, salt, shortening (I softened shortening in microwave a few seconds) and 1 cup flour.  Mix until smooth.  Add the yeast, mix well.  Add remaining flour.  Knead. Turn into greased bowl, cover and let rise until double about 1 hour.

For the filling, mix cream cheese and butter.  Add onion, parmesan, poppy seeds, parsley flakes, and garlic powder, mix until well combined.

Roll out dough on lightly floured surface into a 18″x12″ rectangle.  Spread filling over dough. Roll up jelly-roll style, starting with a long side, pinch seams to seal.  Cut into 12 slices about 1½” each.  Place on Silpat lined perforated sheet or sprayed baking pan.  Cover and let rise until doubled, about 30 minutes.  Bake in preheated 350° oven for 15-20 minutes, or until golden.

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.