Tag: flour

Buttery Dinner Rolls

Michael Metzler Jr.3 Comments

This dinner rolls are a perfect side to any meal. The dough is rolled around softened butter much like cinnamon rolls, and then baked in muffin tins.

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Ingredients: (makes 12 rolls)

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                                           INGREDIENTS:

¾ cup milk

¼ cup butter

3 teaspoons active dry yeast

2 1/4 cups flour

2 tablespoons sugar

½ teaspoon salt

1 egg yolk

¼ cup water

 

Filling:

⅓ cup butter, softened

 

DIRECTIONS:

Heat butter with milk in a microwave until butter is melted, stirring in between.

In a large bowl of a stand mixer, combine 2 cups flour, yeast, sugar, and salt.

Pour water, egg yolk, and milk-butter mixture into the flour mixture. Make sure that the milk mixture is very warm. Stir into flour mix until sticky and wet.

Replace mixer with a dough hook. Add the remaining 1/4 cup of flour carefully, kneading with dough hook constantly until the dough is wet but doesn’t stick to your hand. It should take all the flour. If it is still sticky, add more flour. Once dough is done, take the dough out of the bowl and hand knead it. Then grease the large bowl, and put the dough back in. Let rise in a warm place for 10 minutes.

Roll dough out on a large flour surface into a 12×9 inch rectangle.

Spread softened butter over rolled out dough evenly.

Roll dough up, starting at the 12 inch side, until it is a long log. This is very similar to cinnamon rolls. Cut out 12 even rolls from this long log. Place each roll in a greased muffin tin.

Cover and let rest for 30 minutes. After ten minutes of rising, preheat oven to 375 degrees; then continue with the other 20 minutes rising.

After rise time is up, bake the rolls in the pan in the oven for 20 minutes, or until golden. Serve warm.

See my original post of this recipe on instructables.

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Garlic Spiral Bread Rolls

Michael Metzler Jr.3 Comments

These Garlic Spiral Bread Rolls are made like Cinnamon Rolls. But instead of spreading on sugar, you roll in fresh garlic, Parmesan cheese, and parsley. This makes a great savory twist on a dinner roll and is a good side dish to any dinner entree.

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Ingredients: (makes 12 rolls)

¾ cup milk

¼ cup butter

3 teaspoons active dry yeast

3 cups flour

¼ cup sugar

½ teaspoon salt

¼ teaspoon garlic salt

1 egg

¼ cup water

 

Filling:

½ cup grated Parmesan cheese

½ cup butter, softened

1 tablespoon minced parsley

3 cloves garlic, minced

 

DIRECTIONS:

Heat butter with milk in a microwave until butter is melted, stirring in between.

In a large bowl of a stand mixer, combine 2 cups flour, yeast, sugar, garlic salt, and salt. Pour water, egg, and milk-butter mixture into the flour mixture. Make sure that the milk mixture is very warm. Stir into flour mix until sticky and wet. Replace mixer with a dough hook. Add the remaining cup of flour ¼ cup at a time carefully, kneading with dough hook constantly until the dough is wet but doesn’t stick to your hand. It should take all the flour.

Once dough is done, take the dough out of the bowl and hand knead it. Then grease the large bowl, and put the dough back in. Let rise in a warm place for 10 minutes.

Roll dough out on a large flour surface into a 12×9 inch rectangle. Mix the parsley, Parmesan, and garlic in a small bowl until thoroughly mixed. Spread softened butter over rolled out dough evenly. Then sprinkle cheese-garlic mixture evenly over the buttered dough.

Roll dough up, starting at the 12 inch side, until it is a long log. This is very similar to cinnamon rolls. Cut out 12 even rolls from this long log. Grease a 9×13 baking dish. Place rolls face side up in the pan. Cover and let rest for 30 minutes.

After ten minutes of rising, preheat oven to 375 degrees.

After rise time is up, bake the rolls in the pan in the oven for 20 minutes, or until golden. Serve warm.

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Overnight Soaked Flour Sandwich Bread

Michael Metzler Jr.Leave a comment

This Soaked Flour Sandwich bread is healthier than regular bread, in that the flour soaks overnight before baking. This has numerous health benefits, even though it is time consuming. But even though it is ‘time consuming,’ you don’t have to spend a relatively long amount of time in the kitchen; and you can eat healthier. The time is worth it.

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Sally Fallon, author of the book “Nourishing Traditions” explains some of the reasons why soaking your flour before baking is healthier:

-activates the enzyme phytase, which breaks down phytic acid (phytic acid inhibits the absorption of calcium, magnesium, iron, copper and zinc)

-provides lactic acid and lactobacilli, helping to break down complex starches and proteins

-increases vitamin content

-makes the nutrients in grains more readily available

-softens whole grain flour, making it more palatable

 

 

Ingredients (makes 2 loaves):

2 ¾ cup all-purpose flour

2 ¾ cup whole wheat flour

1 cup buttermilk (or make your own, see directions)

1 tablespoon apple cider vinegar

½ cup room-temp water (or more if too dry)

½ cup oil

¼ cup warm water

2 ½ teaspoons active-dry yeast

2 ½ tablespoons coconut sugar (or honey)

2 teaspoon salt

 

DIRECTIONS:

 

If you don’t have 1 cup of buttermilk, then you can make some; in a 1 cup liquid measuring dish, pour 1 tablespoon of vinegar. Then fill the rest of the cup up with milk. Let rest for a few minutes, or until curdled.

In a large bowl, or stand mixer, combine flours. Then add buttermilk, apple cider vinegar, ½ cup water, and oil. Mix and stir until thick, tough, and homogeneous. Plastic wrap the bowl, and let rest on counter overnight. (12-24 hours).

The dough, after sitting overnight, will be slightly larger, browner, and less tough.

When ready to complete bread, place the dough in a warm oven (170 degrees) to warm up, for 10 minutes.

In a small dish, combine very warm water (¼ cup) and active-dry yeast, and coconut sugar. Mix, and let rest for 5 minutes, or until yeast has bloomed.

Pour yeast mixture into soaked flour dough mixture, and mix/knead in until fully combined. Let rest for 30-45 minutes, in a warm place.

On a floured surface, turn dough out. Sprinkle over with all the salt, and knead and knead for a few minutes, until all the salt is mixed in, and dough is smooth. Separate dough into two smooth logs. Place each of these logs in two greased loaf pans.

Set pans atop the warm oven, and let rise for another half hour.

When you are about ten minutes away from being done with rise time, preheat oven to 350 degrees.

When dough is done rising, place in oven to bake for about 35 minutes, or until golden brown.

Take out of oven, and let cool a bit. Take loaves out of pans, and let them cool some more before cutting into slices and serving.

Once loaf is entirely cool, you can store it in a Ziploc plastic bag.

 

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