Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts


Not Your Granny's Whole Wheat Rolls

When the word "wheat" is used in the same sentence as bread or rolls, my mind immediately links with the word "heavy". Nothing could be further from the truth with this recipe. The combination of wheat flour and white flour (2-1) along with a little orange juice in the dough (to mellow any bitterness in the wheat) makes for a unbelievable light, fluffy and delicious experience with wheat that you've never had before.
Your kids will eat these.
Your husband will love these.
Your Mother in law will ask you for the recipe.
They're that good. 

Not Your Granny's Whole Wheat Rolls
Adapted slightly from
1 packet "highly active" active dry yeast, or 2 1/4 teaspoons active dry yeast,
or 2 1/4 teaspoons instant yeast ( I use SAF yeast)
1 cup lukewarm water, divided
1/4 cup orange juice
1/4 cup (1/2 stick) unsalted butter, cut into 6 pieces
3 tablespoons honey
1 cup all purpose flour
2 cups whole wheat flour ( I used King Arthur)  white whole wheat flour
1 1/4 teaspoons salt
2/3 cup instant mashed potato flakes*
1/4 cup dry milk

If you're using active dry or "highly active" yeast, dissolve it with a pinch of sugar in 1/2 cup of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step.
Combine the dissolved yeast with the remainder of the water and the rest of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a smooth dough. If you're kneading in a stand mixer, it should take about 5 to 7 minutes at second speed. In a bread machine (or by hand), it should form a smooth ball.
Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, till it's quite puffy but not necessarily doubled in bulk, about 90 minutes. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy. Check the tips below for rising help.
While the dough is rising, lightly grease a 9" x 13" pan, or two 9" round cake pans.
Gently deflate the dough, and transfer it to a lightly greased work surface. Divide into 16- 24 pieces, depending on if you want larger or smaller rolls.
Shape each piece into a rough ball by pulling the dough into a very small knot at the bottom (think of a balloon with its opening knotted), then rolling it under the palm of your hand into a smooth ball.
Place the rolls in the 9" x 13" pan, or put eight rolls in each of the round cake pans, spacing them evenly; so they won't touch one another.
Cover the pans with lightly greased plastic wrap, and allow the rolls to rise for 1 1/2 to 2 hours. They'll become very puffy, and will reach out and touch one another. While the rolls are rising, preheat the oven to 350°F.
Bake the rolls for 15 minutes, and tent them loosely with aluminum foil. Continue to bake until they're mahogany-brown on top, but lighter colored on the sides, an additional 10 to 13 minutes.
Remove the rolls from the oven. Serve warm, or at room temperature.

-I didn't have instant mashed potato flakes on hand so I used a dried product called potato pearls. Potato pearls need to be dissolved in warm water. I dissolved the potato pearls in the remaining 1/2 cup of warm water called for in the recipe, then added the rest of the ingredients. 
-I learned from Frieda this trick for helping bread to rise. Microwave a cup of water for about 2 minutes. Remove the cup of water and immediately place bowl of dough (covered) into the microwave to rise. The heat and moisture from the cup of water will create a warm, moist environment perfect for proofing dough. 
-Don't bother heating the orange juice to lukewarm; you can use it straight out of the fridge. The orange juice won't add its own flavor to the rolls, but will mellow any potential bitterness in the whole wheat.
-Brush hot-from-the-oven rolls with melted butter, if desired, for a soft, buttery crust.
For a shiny crust, whisk together 1 large egg white + 1 tablespoon cold water. Brush on rolls just before baking; sprinkle rolls with quick-cooking oats as a garnish, if desired.
-The King Arthur website has oodles of great recipes that will incorporate wheat flour into your cooking.  Check it out here.
-Here's the link if you want to purchase King Arthur Flour online, delivered straight to your door :)


Cheese and Onion Rolls

One of our long time favorites is Braided Onion Cheese Bread.  The basic recipe includes dough filled with a cheese-onion mixture, then shaped into ropes and braided. I love the look of the braided loaf, but also love it shaped into rolls. The original recipe was easily adapted to eliminate the need to braid the bread (which seems to intimidate most people, like the term "bias edge and selvage " intimidate me) .   For the dough I altered the Loin House Roll recipe by cutting the sugar and used bread flour instead of all purpose flour, which I think helps the rolls to hold their shape a bit better.

The rolls may be shaped and placed in a muffin pan or on a cookie sheet

Wouldn't Mom love these rolls with a beautiful salad for her special dinner? In the next few days I'll share some salads and a beautiful appetizer you can make for her on her big day Sunday, May 12.
You were just going to get her a card???
Get your apron on.

PS- If you are looking for a fun Mother's Day gift, Cutler's is holding another cookie making class on Wednesday, May 8 at 10:00 am at their bakery 142 W 500 South in Btown. . If this time slot fills, they will have another class at 2 pm. The class is $10 per person, and includes lunch at Cutler's Sandwich shop. Curt will teach how to make their new Lemon Shortbread Cookie and also Cutler's Double Chocolate Oatmeal Cookie. The samples are wonderful and it's always a fun time in the bakery with Curt and co. Call 801-298-9065 to sign up, or stop by the shop.


Cheese and Onion Rolls
A Bountiful Kitchen
print recipe

2 cups warm water
2/3 cup powdered milk
2 tablespoons dry yeast
1 teaspoon sugar
1 egg
1 tablespoon sugar
1/3 cup butter , melted
2 teaspoons salt
4 cups bread flour
1/2 cup butter, melted
1 chopped onion, about 2 cups total (I prefer sweet onions such as Walla Walla or Vidalia)
garlic salt, about 1 teaspoon
2-3 cups grated cheese, any type, I use Cheddar or Colby-Jack
1/2 cup fresh grated Parmesan (optional)
3 tablespoons poppy seeds (optional)

In large bowl of electric mixer, combine water and milk powder, stir until dissolved.
Sprinkle yeast over warm water and add 1 tablespoon of sugar. Let sit until yeast bubbles.
Add egg and 1/3 cup melted butter. Mix on low speed until ingredients are incorporated.
Add 2 cups of flour. Mix well. Add two teaspoons of salt. Mix on low speed of mixer until ingredients are mixed well. Increase speed of mixer for 2 minutes to medium speed.
Add 2 cups more flour; mix on low speed.
Add additional flour if needed, just until dough is not sticky, but still soft. If you use bread flour as the recipe suggests, the total amount of flour should not exceed 4 1/2 cups. If using all purpose flour, it may take 5 cups total.*
Dough should be soft, not overly sticky, and not too stiff.
Scrape dough off sides of bowl and coat sides of bowl with about 1 tablespoon vegetable oil around sides of the bowl, or spray bowl with cooking spray.
Cover with plastic wrap and allow to rise in warm place until double in size. This should take about one hour.
Meanwhile, make filling for rolls by combining all filling ingredients in medium size bowl. Mix well. Set aside.
After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface.
Split dough in half. Roll out into approximately 9x13 rectangle . Spread half of filling onto dough, similar to when making cinnamon rolls. Starting with long side, roll up the dough as tightly as possible and cut into 1 1/2 inch pieces with sharp knife or dental floss.
Place dough in greased muffin cups or onto a lightly greased cookie sheet. Repeat with remaining dough.
Let rise in warm place until rolls are almost double in size (about 1/2 to 1 hour).
Bake at 375 for 15  minutes or until golden brown.

-As with any roll or bread recipe, the amount of flour needed will vary with climate, altitude, the temperature of your ingredients, the temperature of your kitchen, etc.  One of the biggest mistakes made  when making bread or rolls is adding too much flour. If a recipe calls for 4 cups, I always start with three and add a little at a time from there. It is easier to add flour than to try to deal with dough that already has too much flour and is hard to handle.
-If you don't have time to make bread or roll dough, you can purchase 2 frozen bread dough, let it thaw for a few hours on your counter, then roll out and proceed with the filling, cutting and rising steps. Bake as directed above.


Tessa's French Peasant Bread

Guess what the weather forecast is for the weekend. If you said SNOW, you're a winner.  Heavy sigh. Last week, we went to Southern Utah for baseball.

Sun. I remember you. Warm. Blue skies. Sunscreen. No boots.
Then Monday came, reality along with it. Back to the North.
Snowy day= The perfect time to bake bread.

If you are a lifer on A Bountiful Kitchen, you know I love my friend Tessa. And I love her cooking. Tessa brought this to a dinner party at Christmas and I fell in love.  So simple. No kneading. No mixer required. Makes two loaves. Perfect for sharing on a cold winter day.

Tessa's French Peasant Bread
Tessa Reinemer
print recipe

1 pkg dry yeast
2 cups warm water
1 tablespoon sugar
2 teaspoons salt
4 cups flour
melted butter

Place yeast, water, sugar and salt in warm water and stir until dissolved. Add flour and stir until blended. Do not knead.
Cover and let rise for one hour or doubled in size. Flour or grease hands and remove dough from bowl and place in 2 rounds on oiled cookie sheet ( or parchment paper ) sprinkled with corn meal. Let rise and additional hour. Brush top with melted butter.
Bake at 425 degrees for 10 minutes.
Reduce oven temperature to 375 degrees and cook an additional 15 minutes.
Remove from oven and brush again with butter.
Serve warm.


Spinach and Artichoke Bread Pudding

We're in the dead of it. You know it's cold when people are getting excited about a 35 degree day! Today we had an ice storm. That brought back memories of the good old days when we lived in Oregon.
Cold weather=cooking.
This is a dish I make almost every year at holiday time. Mostly at Christmas, sometimes at Thanksgiving. My friend Tinker brought this to a Recipe Club dinner we had years ago. I fell in love with it then and have been making it since.  I love it with Brie, but it's less rich without and just as good. If you love artichokes but someone in your family is a hater, leave them out and add another sautéed fresh vegetable. It's one of those recipes. Make it your own. Perfect side dish for almost anything: fish, chicken, pork, beef or a veggie meal.
Oh, PS. I'm moving in a week. Down the street.
Wish me luck.

Spinach Artichoke Bread Pudding
Adapted from Emeril Lagasse, Food Network
this recipe yields 2-9x13 pans of bread pudding, easily halved
1/4 cup extra virgin olive oil
2 1/2 pounds spinach, washed (3 cups cooked and roughly chopped) or 2 boxes of frozen, chopped spinach, thawed and all water pressed out
2 cups chopped yellow onions (I like sweet onions like Vidalia, Walla Wallas, etc)
1 tablespoon chopped garlic
1 tablespoon plus 2 teaspoons Italian seasoning or fresh basil, thyme, oregano and sage chopped 1-2 tablespoon each
2 teaspoons salt
2 teaspoons freshly ground black pepper
2 (8 1/2-ounce) cans quartered artichoke hearts, drained, roughly chopped
6 large eggs
1 cup cream
2 cups half and half
1 1/2 cups milk
2 tablespoons fresh lemon juice
12 to 14 cups cubed (1-inch) day-old French Bread (about 1 loaf)
1 pound Brie, rind removed and cut into 1/2-inch cubes, optional
1/2 cup freshly grated Parmesan, divided
1/2 cup minced fresh parsley leaves

Preheat the oven to 350 degrees F. Grease 2- 9 by 13-inch baking dish with 1 tablespoon olive oil.

Place spinach in a large pan with about 1 cup water, boil until wilted. Rinse with cold water, squeeze water out of spinach. Chop. Set aside. Or use frozen chopped spinach, thawed and drained thoroughly.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden and tender, about 5 minutes. Add the garlic, Italian seasoning, salt and pepper. Cook, stirring until the garlic is fragrant, about 30 seconds. Add the drained artichokes and cook another 2 minutes. Remove from the heat and set aside.

Combine the eggs, cream, half and half, milk and lemon juice in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie (if using), 1/4 cup Parmesan, and parsley and stir gently to combine.

Pour the bread pudding mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Cover with foil and bake for about 30 minutes. Remove foil and continue to bake until firm in the center and golden brown, about 30 more minutes.  Serve warm.

-This dish may be prepared up to 24 hours in advance. Remove from oven about 2 hours before serving. Let sit on counter for one hour to bring to room temperature, then bake as directed.


Challah Bread

Christmas and the start of 2013 came and went in a flurry of activity.
A few highlights from the holidays...


Cookie Exchange with friends

(Great) Grandma meets the newest addition to our fam for the first time.

Bowling on Christmas Eve. My mom's favorite sport :)

Talking to our missionary Stephen for the last time on Skype. He will be home in March :)
Family photo (thanks to Neil for taking this )

Our (almost) two month old grandbaby grew pigtails! 

One of my favorite scenes, the fam watching Christmas movies.

 A little music during the Christmas morning festivities 

Lots of cuddle time.

The lights at Temple Square. Always a favorite.

Jack enjoying chest deep snow on the (day after) Christmas storm.

The day after Christmas it snowed and snowed and snowed. Snowy winter days are the perfect time to stay at home and (what else?) bake.  
This recipe came from an old friend in Spokane who baked loaves of Challah for neighbors on Christmas eve. I've made this several times over the years, and attached few tips to help make your Challah making experience a little more user friendly. Challah is a delightfully chewy egg bread that is wonderful eaten alone or smothered with butter and honey. We love it for French toast. It takes a bit of time to prepare, but is worth every minute. 
Hope your holidays were merry and bright. 

A Bountiful Kitchen

2 tablespoons dry yeast
3/4 cup honey
1 3/4 cups warm water
2 cups flour
4 teaspoons sea salt
1 cup vegetable or canola oil
3 eggs
8-10 cups flour
for coating bread:
1 egg
poppy seeds or sesame seeds

You may use a stand mixer for this recipe, if you do not have one, use a large bowl and mix with a large spoon. 
Place warm water, honey and yeast in a bowl and stir. Let sit until yeast starts to foam and rise up. 
Mix in 2 cups of flour. Stir well. Add 4 teaspoons sea salt and stir again. 
Pour in 1 cup vegetable or canola oil and 3 eggs. Mix until all ingredients are incorporated. 
Add the flour one cup at a time, until the dough loses its stickiness. This may take about 10 minutes. Read note about flour and how much to add.
Remove the dough and place in a large oiled bowl and cover. Let rise for about 2 hours, punching down if needed. 
After the dough has doubled in size, punch down and knead. If the dough is sticky, knead in a little more flour to make handling easier. 
Divide the dough into two even pieces. Divide each portion of dough into three even pieces. Roll the dough into log rope-like strands and braid the pieces of dough to form a loaf about 15 inches long. Tuck the ends of the loaf under. 
Place the dough onto a greased pan, one loaf per pan.  Brush with additional beaten egg and sprinkle with poppy seeds or sesame seeds if desired. Cover loosely and let rise for about 30-45 minutes in a warm place. 
Turn oven to 325 degrees. Place rack on bottom third of oven. 
When the dough has risen for the second time, place the bread in the preheated oven. Lower the temperature to 300 and bake for 50-60 minutes. The bread should be golden on the top and bottom of the loaf and be cooked through and not doughy in the middle. If the bread is not completely cooked, continue cooking for 5-10 minutes. 

-I usually make this bread around Christmas time. One mistake I've made time and time again is not allowing enough time for the bread to mix, raise and bake. It can be made and eaten in one day, but you need to allow about 6 hours before eating to make sure the bread making process is not rushed. 
-The original recipe calls for 8 cups of flour. I have not one time made this recipe and only added 8 cups of flour. Last week when I made Challah, I used a total of 12 cups of flour (2 in the initial mixing and about 10 in the second mix in). I use a stand mixer with the paddle attachment first (for about the first 5 cups of flour), then I remove the paddle and attach the dough hook to mix in the remaining flour. 
This will differ depending on your altitude, the weather, and the method in which you use to mix (food processor, stand mixer, or by hand). Add only a cup at a time and make sure the flour his mixed in thoroughly before adding more flour. 
-This is not a quick rise dough because of the large amount of flour, so be patient and let the dough have plenty of time to rise in a warm kitchen.
-Be patient with the baking as well. Baking in a 300 degree oven allows the bread to bake more evenly and cook all of the way through. It may take a little more or less time in your oven. 
-Traditional Challah is woven into 6 strands, you may do this if you desire, I would still make 2 total loaves, just divide the dough in to six strand each instead of three. 


Day After Thanksgiving Sandwich

Back when Grant was a student and I was a working girl, I had a job at an office building in downtown Portland. On the ground floor of the building, there was a sandwich shop called Freddie Brown's. Their specialty was a roasted turkey sandwich with cranberry sauce.  As I walked past Freddie's every morning,  the aroma of roasting turkey filled the air and I plotted ways to get together enough money to go down for lunch and grab a sandwich. It was a simple sandwich: fresh white bread, mayo on one side, butter on the other, hot carved turkey, white or dark meat (I usually chose a combo), cranberry sauce, salt and pepper. This sandwich usually put me in a bit of a turkey coma, which would lead to a short nap in my cubicle after lunch.
I love the day after Thanksgiving. I'm not much of a Black Friday shopper. Just like to hang out and eat a great sandwich and plan how Christmas is going to happen. The sandwich is made just like Freddie Brown's- except I pile on a layer of dressing as well.
Cheers to the turkey coma.
And a little nap.

Day After Thanksgiving Sandwich
A Bountiful Kitchen 
print recipe

fresh sliced bread, any type
Best Foods or Hellmann's mayo
Sausage and Apple stuffing, heated recipe here
fresh cranberry sauce recipe here
Turkey, white or dark meat, heated just a bit

Spread the bread with butter on one side and mayo on the other. Don't be stingy.
Layer: warm dressing, cranberry sauce and warmed turkey.
Sprinkle generously with salt and pepper.
Eat right away.


Artisan Cornbread Stuffing with Apples and Italian Sausage

Last year I attended a class where Laura Muir, blog author of Fresh Cooking Happy People, taught us how to incorporate more fresh veggies and fruits into our holiday cooking. Everyone in the class loved this recipe for Artisan Stuffing. If you are looking for a side dish this Thanksgiving that is geared more to the grown up crowd, this is your dish. It's loaded with fresh mushrooms, onions, Italian sausage, apple chunks, fresh herbs and my favorite, golden raisins. This dish is a bit spicy, savory, sweet, filled with three different types of bread and lots of fresh herbs.
Less than a  week to go, people.

Here's a little step by step for you, 'cause I know you love the visual guide...

Make the cornbread, cut into cubes a day or two before, let sit on counter or in oven till dried. 
Dry the other types of bread as well. Was that heavy sighing? This is the simple part. 
Your family is worth it. Your family is worth it. Your family is worth it. 


The mushrooms, wash, dry and cut them up. Not too small, you want to taste the big chunks. Remember, this is grown up stuffing :) 

After roasting. Don't leave this step out. You may want to roast a few extra. 
For, uh, testing purposes. 

The Italian Sausage. See the colorful bits in the sausage? This is what gives the stuffing a little kick.

Fresh apples and onions roasted together. Who needs turkey?

Ready to toss and place in the pan...

Your cousins on the Mayflower loved this dish. 

Artisan and Cornbread Stuffing with Apples and Italian Sausage
adapted from Fresh Cooking Happy People
print recipe

16 oz Cremini or any type of fresh mushroom, washed and cut in half or quartered if large
2 tablespoons canola oil
1/2 teaspoon kosher salt
2 cups day old cornbread or one regular size Jiffy Cornbread mix, cooked according to package directions, cooled and cut into 1 " cubes
2 cups french bread or rolls cubed into 2 inch pieces
2 cups Artisan bread cubed in to 2 inch pieces
1/4 to 1/2 pound Italian Sausage
1 cup or one medium large diced onion
2 large golden delicious apples, skin on, cored, chopped into 1" cubes
2 1/2 tablespoons brown sugar
1/4 cup cider vinegar or 1/2 cup white (cooking or regular) wine
4 or 5  springs fresh thyme
4 teaspoons fresh rosemary
1/2 bunch fresh parsley, chopped coarse
1/2 teaspoon turmeric (dried ground)
1 cup golden raisins
16 oz chicken broth
salt and pepper to taste

Prepare one or two days ahead:
Cube all three breads and let sit in single layer on cookie sheets several hours or overnight. Baking in a 250 oven for 1 hour works well. Let sit on counter overnight.

Preheat oven to 500 degrees and place rack on top third of oven.
Place mushrooms on a lined or lightly greased cookie sheet and drizzle with oil and salt. Bake for 15-20 minutes or until deep golden brown. Set aside.
Cook sausage, remove from pan. Cook onions and apples in pan without wiping out grease. Apple and onion should cook for about 5 minutes or until slightly softened.  Add brown sugar and let cook for about 3-5 minutes on medium high until deep golden color.
Decrease heat to medium and add cider vinegar or wine. You may add remaining herbs at this time, or leave them out until final tossing of ingredients before baking. Cook for about 2-3 minutes.
In a large bowl, combine all of the ingredients. Toss lightly add golden raisins and add chicken broth until liquid is absorbed.  Add salt and pepper to taste. You may not use all of the broth, just toss until dressing has absorbed enough of the liquid to make a moist, but not sticky, wet stuffing. Some of the liquid will cook out during baking.
Place ingredients in lightly greased casserole or 9x13 pan. Cover with foil.
Bake covered at 375 for 15 minutes, then remove foil and bake an additional 15 minutes or until golden brown on top. Garnish with fresh herb sprigs.
Serves about 12-15 as a side dish.

-This is a great make ahead dish. You can prepare this dish ahead and refrigerate up to two days in advance. Let sit on counter for about one hour before baking. Bake at 350 for 45 minutes. or until heated through and golden brown on top.
-You may use a cornbread mix or your own home made variety. Stay away from sweet brands and recipes, or the flavor of the dish will change.
-This dish is easily doubled to make 2-9x13 pans.


Lion House Rolls

Hello. Announcement.
If I had high bp, I'm sure it would be rising right about now. If you know me, this is my all time favorite holiday of the year. I spend weeks pouring over cookbooks, online, magazines, etc. Looking for fun new dishes to try, pies to make.  Not this year. I actually had a guy who is laying tile for me remind me that Thanksgiving is next week.
No, it  could not be.
Yes, it is, he said.
Really? Are you sure?
Great. I lost the whole end of October-beginning of Nov.
here's why.

Thing One:
A house.
At 50, (oh, yes that day is right around the corner) we decided to throw all caution to the wind, sell our home of 18 years and build a new house.
It's not like I personally get on the work gloves and boots and head over to the site everyday to pound nails, but, I like to talk like I am building it.

Here's a preview (of the kitchen)

Thing Two:
A Baby. Our first Grandchild!
I have a need to snuggle and smother this little one with kisses as much as possible.
Hence the no cooking zone in my kitchen lately.

I'm starting prep for the big day tomorrow. I'll make the dough and freeze, so all I have to do on Thanksgiving is take the rolls out of the freezer, thaw, raise and bake.  Then I'll have more time to sit and enjoy the grand baby.
Thanksgiving, yes.

PS If you have ever eaten a Lion House Roll, you know two things.
1. They are delicious.
2. They are probably the biggest roll you have ever eaten in your life.
This recipe tastes better than the rolls purchased at the Lion House and Deseret Book.
Everything homemade is better.

Lion House Rolls
Adapted from Pinterest
print recipe

2 cups warm water ( 110 to 115 degrees)
2/3 cup non fat dry milk powder
2 tablespoons dry yeast
1 teaspoon sugar
1 egg, beaten
1/4 cup sugar
1/3 cup butter , melted
2 teaspoons salt
5 -5 1/2 cups all-purpose flour
about 1/4 to 1/2 cup additional butter for inside and top of rolls

In large bowl of electric mixer, combine water and milk powder, stir until dissolved.
Sprinkle yeast over warm water and add 1 teaspoon of sugar.  Let sit until yeast bubbles. Add  egg, additional 1/4 cup of sugar and melted butter.  Mix on low speed until ingredients are incorporated. Add  2 cups of flour. Mix well. Add two teaspoons of salt. Mix on low speed of mixer until ingredients are mixed well. Increase speed of mixer for  2 minutes at medium speed.
Add 2 cups more flour; mix on low speed, then for 2 minutes as medium speed. (Dough will become stiff and remaining flour may need to be mixed in by hand).
Add about ½ cup flour and mix again, by hand or mixer.
Dough should be soft, not overly sticky, and not stiff.
(It may not be necessary to use the entire amount of flour.)
Scrape dough off sides of bowl and coat sides of bowl with about 1 tablespoon vegetable oil  around sides of the bowl,  so it is covered with oil.
Cover with plastic wrap and allow to rise in warm place until double in size.
After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface.
Roll out and cut rolls.  See note below to watch instructional video on the method use in making Lion House Rolls.
Place on greased (or parchment lined) baking pans.
Let rise in warm place until rolls are double in size (about 1 to 1 ½ hours).
Bake at 375 for 15 to 20 minutes or until browned.
Brush with melted butter while hot.

-The video mentioned is found here.
-I tried the method shown in the video but was unable to flip the rolls and have the rolls turn out in a uniform way. I simply rolled the dough on a floured surface and placed them on the pan to rise.
-If you are making these ahead of time, make the rolls up to the point where the rolls are placed on the cookie sheet. Do not let them raise a second time, cover with a sheet of wax paper and then wrap tightly with plastic wrap. Place immediately in freezer. When ready to bake, take out of freezer about 4 hours prior to baking. Remove plastic wrap and wax paper. Cover loosely with a towel. Let sit in draft free warm place until rolls raise. Do not set pan directly on granite or stone counter top. The counter will be too cold to allow rolls to raise properly. Set a towel down on the counter first, then place the pan on top of the towel.
-Here's a link for a cute idea to roll up little "notes of thanks" inside of your rolls for Thanksgiving, a great idea for kids. The recipe is different than the Lion House roll recipe, but you could use the idea with either recipe.


Orange Pumpkin Bread

Do you consider October/Fall/Halloween to be part of "The Holidays"?
I do. Maybe it's because it's the start of ImgoingtohunkerdowninmykitchenbakeupastormandeateverythingIbake season?
Since we are on a pumpkin kick (this week), I thought I'd dig up this recipe and post a few new pics. It's my all time favorite recipe for Pumpkin Bread. The o.j.  in the batter makes it extra moist.
Made some last week.
Warning: Freeze or giveaway the extra loaves.
Or else.

Orange Pumpkin Bread
A Bountiful Kitchen
print recipe

2 eggs, beaten
1 1/2 cup sugar
1/2 cup vegetable oil
1 cup pumpkin, canned
1/4 cup water
3 tablespoon orange juice frozen concentrate, softened
1 3/4 cup flour
1 1/2 teaspoon soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 teaspoon salt

optional ingredients:
½ cup nuts
½ cup golden raisins and ½ cup Craisins or dried cherries
1 cup chocolate chips
tossed with 2 tablespoons flour, to prevent sinking to bottom of pan

Beat eggs and sugar together, mix in oil. Add pumpkin, water and orange juice concentrate. Combine all dry ingredients in bowl. Blend wet and dry ingredients together. Add any optional ingredients.
Pour batter into greased and floured loaf pans. I line the bottom of pans with wax or parchment paper.  Bake at 325 for 50 minutes or until done.
Makes 2-3 medium loaves.


Sour Cream Biscuits

Are you still making biscuits with a mix or (gag) eating biscuits out of a can?
Biscuits are one of the easiest recipes to experiment with if you are feeling uncertain about trying your hand at baking. Here's the scoop- these are absolutely melt in your mouth delicious. And simple. What more could you ask for?
Oh, Strawberry Jam. Get some.

Sour Cream Biscuits
adapted from

2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3 teaspoons baking powder
3/4 cup sour cream
2 tablespoons water

Mix together flour, salt, baking soda, and baking powder in medium bowl. Add sour cream and mix to a soft dough. Add additional water if necessary.
Turn dough out onto floured surface. Pat dough to about one inch thick. Cut with biscuit cutter or glass about 3 inches in diameter.
Bake at 450 degrees F (230 degrees C) for 12 minutes.

-a review on Allrecipes said the tester used fat free sour cream and loved the result.


Blueberry-Banana Light Wheat Muffins

I love muffins that have a blend of berries and wheat. It's a challenge to find a fruit muffin made with wheat flour that doesn't have the texture of a small brick. I decided to try out this recipe when I noticed it had over 500 reviews and 4 1/2 stars (out of 5). 
The result? Definitely a keeper. 
You know what I'm going to say. 
You're gonna love it. 

Blueberry-Banana Light Wheat Muffins
adapted from all
3/4 cup white flour
3/4 cup whole wheat flour
3/4 cup brown sugar
1/2 cup ground oats*
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
2 bananas, mashed
1 cup buttermilk
1 egg, beaten
1 tablespoon vegetable oil
1 teaspoon vanilla extract

Preheat the oven to 350 degrees. 
Grease a 12 cup muffin pan, or line with paper muffin cups.
In a large bowl, mash the bananas. Add the buttermilk, egg, oil and vanilla.
In a separate bowl, mix the white flour, whole wheat flour, brown sugar, oat flour, wheat germ, baking powder, baking soda and salt. 
Add the dry ingredients to the wet ingredients, and stir with large spoon just until all ingredients are incorporated. 
Gently fold in the blueberries. 
Scoop or spoon into muffin cups, filling all the way to the top. Sprinkle with coarse sugar or oats if desired.
Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.

-*Instead of  1/4 cup oat bran and 1/4 cup of quick cooking oats, I threw some quick cooking oats in a blender, then measured out 1/2 cup of the ground oats. 
-I substituted brown for white sugar (in the original recipe).
 -Are you wondering if a recipe with only one tablespoon of oil will have enough fat to sustain whole wheat, wheat germ and oat flour?  The answer is yes. You won't miss the extra oil or butter in this recipe. 
-I used a 2 1/4 inch cookie scoop to fill the muffin cups. Makes the portions equal and easy to get into the muffin cups.