Tag Archives: Bread

I FINALLY made homemade rolls – successfully!

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My maiden name might be Baker, but I’m not a very good baker.  Stuff turns out decent, but that’s not my specialty.  However, my mother-in-law Debbie gave me her Kitchen Aid mixer (love it and her) and the responsibility of making rolls for the holidays (stress), so I went on my maiden roll-making voyage today.  Holy moly.  Hers are delish, so there are some big shoes to fill.

She does cloverleaf rolls, so I stuck with what works.  They are in the final stage of rising, so I plan to take a pic and add to this post when they’re out of the oven.  (Hope I’m not speaking too soon)  Anyway, the really neat part is that she always makes them ahead of time and doesn’t bake them completely.  They freeze excellent in freezer bags and you just give them 10-12 minutes in the oven on the big day.    Actually, they would be great as gifts at the holidays.

bread_cloverleaf_roll

The hubster just snarfed one and gave me the thumbs up!  Happy baking!

~Connie Kaye

Dinner rolls

  • Servings: 3 doz
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Ingredients:

Ingredients:
9 to 10 cups of flour
1/2  cup sugar
4 tsp salt
2 pkg yeast
1 1/2 cups of milk
1 1/2 cups of water
1/2 cup butter

In mixer, thoroughly stir together 3 cups of flour, 1/2 cup sugar, 4 tsp salt and 2 pkg of yeast.

Combine water, milk and butter in sauce pan.  Heat over low heat until very warm.  Add liquids to dry ingredients and beat for two minutes at medium speed, scraping occasionally.  Add another cup of flour and beat at high speed for two minutes.  Stir in enough additional flour to make a soft dough.  Turn out on a light floured board and knead until smooth (elastic 8 or so minutes)

Place in greased bowl, turning so the top is greased.  Cover and let rise in warm place free from draft until doubled.  (about 1 hour).

Punch down like Ronda Rousey and turn out on floured board.  Grease cupcake tins and make into desired shapes.  Cover and let rise for 45 minutes.

Bake at 275 for 20-25 minutes until rolls are just starting to change color.  Cool in pans for 20 minutes.  Remove and finish cooling on wire rack.  Place and plastic bags and refrigerate for up to one week or freeze.

Just before serving, bake at 400 degrees for 10 to 12 minutes on ungreased cookie sheet.  Butter tops after removing from oven.

Note:  I halved this recipe and had about 18 rolls

Holidays headed our way!

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It seems as though fall is bread baking time.  My mom was famous for a scrumptious pumpkin bread recipe, and I’ve continued making it for family and friends.  When I said “family”, I didn’t realize that my main man was eating it, but didn’t really like pumpkin bread.  For like 10 years.  Apparently he’s a banana bread fan.  So, I’m sharing both with you today.  I’ve tried some NASTY banana bread recipes, but finally found a good one that I’ve hung on to.  The only thing about making banana bread is the little gnats that appear when you buy bananas.  I cured this problem by leaving them in the plastic grocery bag that I brought them home in.

banana bread

Hope you enjoy, and have fun getting ready for the holidays.  AND, don’t forget those who are serving or who have served our country!

~Connie Kaye

Banana Bread

  • Servings: 1 loaf
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Ingredients:

Cream until fluffy:  1/2 cup margarine & 1 cup sugar.  Add 2 eggs and mix well.

Add:  3 bananas, 1 tsp vanilla, and either chopped walnuts or pecans.

Sift together and add to the above just until blended:
2 cups flour, sifted
1 tsp soda
1/4 tsp salt

Pour into greased and wax paper lined loaf pan(s) – depending on size of pan.  Bake 1 hour at 350 degrees

Pumpkin Bread

  • Servings: 1 loaf
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Ingredients:

Grease and flour loaf pans, and preheat oven to 350 degrees

Mix together:

3 cups sugar
1 cup vegetable oil
4 eggs
1 can pumpkin
2/3 cup water
1 tsp each cinnamon & nutmeg
1/4 tsp salt
3 1/3 cup flour
2 tsp soda