Like Logan’s Roadhouse Dinner Rolls. To make the sponge… Put the warm water into a small bowl.
Stir the yeast and 1 teaspoon sugar into the warm water until the yeast and sugar are dissolved. Set the mixture aside until it gets foamy, about 15 minutes. To make the dough, combine the milk, sugar, 1/3 cup butter and salt in a large bowl, mixing well. Add the egg and the yeast mixture and mix well. Stir in just enough of the flour to make a soft dough. Turn the dough onto a floured surface and knead in enough of the remaining flour until the dough is smooth and elastic, 8-10 minutes. Butter the inside of a large bowl. Punch down the dough. Place the rolls in or on the greased pan(s), cover the pan lightly with plastic wrap that has been sprayed with nonstick cooking spray or a clean linen or cotton towel.
Preheat the oven to 400 F. For the glaze, melt 2 tablespoons of butter in a small saucepan. Brush the honey-butter mixture generously over the tops of the rolls. Recipe adapted from Meemo’s Kitchen. Holiday Sweet Dinner Rolls. I think there are certain things that every family makes during holidays. These sweet rolls are one of few things that we make every year. They are that good! My husband says that these rolls are perfect for making little roll sandwiches with either turkey or ham. The bottom parts of the rolls are buttery and delicious since they are dipped in melted butter before they are baked. And yes, they are amazing! But I have to admit – they aren’t the prettiest rolls you’ve ever seen. Ingredients: 2 tablespoon active dry yeast 1 cup warm water 1/2 cup sugar 2 eggs 3 tablespoons oil 2 teaspoon salt 6 ounces evaporated milk (just over 2/3 cup) 6 ounces boiling water (just over 2/3 cup) 6-7 cups flour.
Lion House Dinner Rolls. There isn’t much more I can say about these rolls than they make an appearance at my dinner table several times a month and are probably only one of two or three roll recipes I make regularly.
I usually substitute half the white flour with white wheat flour, but when made with 100% white flour, they are almost indulgent enough to eat for dessert. Tender, buttery, perfect. I love them and it would have to take a mighty good roll recipe to replace these beauties. Note: The recipe calls for active dry yeast. I always use instant yeast because that’s what I have on hand. Also, I always used to roll the dough into three circles and cut the rolls into triangles and roll up like crescents; however I saw this tutorial online and it has changed how I roll them out. Also, as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale).
Ingredients Directions Notes. Rosemary and Garlic Butter Rolls. My sister stopped by this weekend to drop off the Electrolux Assistant mixer she had hidden in her basement for the past 5 years.
Can you believe someone owning a machine like this and not using it? Craziness. It wasn’t until she caught me talking to one of our other sisters (I have 5 of ‘em!) About the KitchenAid she had bought that it dawned on her she too had a stand mixer lying around doing nothing particularly useful. Brand new (well, 5 years old, but never been used). In the short time I’ve had this mixer now, I found out that really bad things happen when I get cravings and have a powerful machine like this at my disposal. Ingredients: 2 tsp instant yeast (or 2 1/4 tsp active dry yeast) 1 stick butter (soft) 1/4 cup warm water 1 cup milk 2 tbsp sugar 1 large egg 1 tsp salt 3 cups flour 1 rosemary sprig 2 garlic cloves coarse sea salt Directions: The yeast.
First, mix 2/3 stick of butter with 1 cup of milk. Easy Brazilian Cheese Bread (Pão de Queijo) Recipe. Print Our tour of Brazil continues.
After posting the moqueca recipe, several of you asked if I had a recipe for Pão de Queijo, or Brazilian cheese bread, sort of like a chewy cheese puff made with tapioca flour. As a matter of fact, I do. My friend Bill gave me this recipe years ago, a favorite from his Brazilian wife Silvia. I’ve made it several times, each time with different cheeses. There are several ways to make Pão de Queijo. The beauty of this recipe is that you can make a big batch of batter and just store it in the refrigerator (for up to a week), pouring out just as many mini-muffins as you want to eat. The only weird ingredient is tapioca flour.
The recipe as presented is fairly basic. Ingredients Special equipment recommended: