Cloverleaf Dinner Rolls

This is one recipe I will never stop making.  My mother made these for us growing up and they were my favorite then and remain one of my favorites now.  Pop them out of the oven and just try to resist opening them up, putting some butter on and popping into your mouth.  Enjoy!

Sweet Roll Dough (Cloverleaf  Dinner Rolls)

Measure into bowl – ½ cup warm water (not hot) add, stirring to dissolve 2 packages of dry yeast.

Stir in the following:

  •  1-1/2 Cup lukewarm milk
  • ½ Cup sugar
  • 2 Teaspoons salt
  • 2 eggs
  • ½ Cup shortening
  • 7 – 7-1/2 Cups flour

Mix with spoon until smooth.  Add enough remaining flour to handle easily.  Mix with hands.  Turn onto lightly floured board; knead until smooth and elastic (approximately 10 minutes).  Round up in greased bowl, greased side up.  Cover and let rise in warm place until double (approximately 1-1/2 – 2 hours).

Punch down and round into balls, placing three balls into muffin tins. Cover and let rise until double (approximately 30 minutes to 1 hour).

Bake at 350 for 10 minutes.

I’ve Discovered my Bliss …………… Honey Dinner Rolls

Honey Dinner Rolls

The fragrant smell of bread, baking in the oven, is filling my senses … a smell like no other …… intoxicating …drawing me back to the kitchen … out of the oven comes some of the best rolls you have ever eaten.  Ahhhhh BLISS … I’m euphoric!

The be all and end all of rolls … I’ve found my Bliss … now find yours …ENJOY!

Honey Dinner Rolls

Ingredients:

  • 1 cup water, warmed to 120 to 130F for Red Star Platinum yeast (or 105 to 115F for most other yeast, or according to package directions)
  • 2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet, I use Red Star Platinum)
  • 1 large egg
  • 1/4 cup honey
  • 3 tablespoons canola oil
  • 1/2 teaspoon salt, or to taste
  • 3 3/4 to 4 cups bread flour
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons honey

Directions:

Add water to a glass measuring cup or microwave-safe bowl and heat on high power to warm it, about 15 seconds. Testing with a thermometer is highly recommended, but if testing with your finger, water should feel warm but not hot.

To the bowl of a stand mixer fitted with the paddle attachment, add the water and sprinkle the yeast on top of it. Beat on low speed for about 10 seconds, just to combine; let mixture stand for 10 minutes.

Add the egg, 1/4 cup honey, oil, salt, and mix until well-combined, about 2 minutes on low to medium-low speed. Add 3 cups flour and beat until a sloppy, wet, loose dough forms. Scrape off any dough bits stuck to the paddle, remove the paddle attachment, and put on the dough hook.

With the dough hook attached, turn mixer on low speed, and slowly sprinkle in remaining 3/4 cup flour. If necessary to obtain soft, smooth, non-sticky dough, sprinkle in the full 1 cup flour that remains (for a total of 4 cups flour, rather than 3 3/4 cups, noting that the more flour used, the denser the finished rolls will be). Knead dough for about 8 minutes. It will be firm, smooth, not sticky, and elastic. Turn dough out onto a Silpat Non-Stick Baking Mat or floured work surface and knead dough by hand for 1 to 2 minutes, just to get into the nooks and crannies with your fingers the dough hook may have missed and make sure dough is very smooth and uniform in texture. Place mounded ball of dough in a cooking sprayed or lightly greased large bowl and cover with plastic wrap. Place bowl in a warm place until it has doubled in size, about 2 hours. Tip – Preheating your oven for 1 minute to 400F, then shutting it off (make sure you shut it off), and quickly sliding the bowl in so the hot air doesn’t escape is one way to create a warm environment; think 85 or 90F summer day warm environment. A cooler environment simply means dough will take longer to rise.

After dough has risen and doubled, punch it down to release the air bubbles, and turn it out onto a Silpat or floured work surface. Knead for about 1 minute. Mound dough into a ball, place it back into the bowl, cover it, and allow it to rest and relax for about 10 minutes, making it easier to shape into rolls.

Prepare a 9-by-13-inch baking pan by lining it with aluminum foil, spray with cooking spray; set aside.

Place dough on Silpat or floured work surface, and using your hands, roll it into a long cylinder shape, about 12 to 15 inches in length, and it will about 3 to 4 inches in girth. Divide the log into 12 uniformly sized pieces with a dough cutter or sharp knife. Roll each piece into a ball, creating surface tension on the top of the ball by stretching the dough over itself a bit and pinch off the bottom, tucking the dough into itself. Place each piece into the prepared pan, seam side down, uniformly spaced, four rows by three. (Dough may also be rolled into just a simple ‘plain ball’, without pulling on the top surface of dough to create tension and not bothering to pinch off the bottom a bit, but I find they rise better and are fluffier if they’re pinched off rather than just round dough globes)

After all pieces are in the pan, cover it with plastic wrap and allow to dough to rise for about 30 minutes. While dough rises, preheat oven to 350 degrees. A good place for this rise is placing baking pan on the stove top while oven is preheating for the carryover warmth.

Prepare honey-butter mixture by melting butter in a microwave-safe bowl on high power, about 1 minute. To the melted butter, add 2 tablespoons honey and stir to combine; set aside. After the rolls have risen and before baking, brush tops and sides of dough with the honey-butter mixture, getting into the sides and crevices and with a pastry brush. Bake rolls for about 18 minutes or until golden; they bake up very fast and watch them closely so the honey-butter mixture doesn’t burn in this very hot oven. Allow rolls to cool before serving.

Recipe Source:  averiecooks.com

Honey Dinner Rolls

For the Love of Cinnamon … Cinnamon Rolls and a Culinary Secret You Don’t Want to Miss!

Cinnamon Rolls with Cream Cheese Frosting

Are you ready for a secret that is life altering?  Quite possible it is not as big a secret as I think; but if you haven’t tried Vietnamese Cinnamon I urge you to try it immediately.  Your life with cinnamon will never be the same.  Once you taste Vietnamese Cinnamon you will never ever ever buy regular cinnamon again!  Some have compared it to the difference between drinking week old coffee and a fresh cup of Starbucks coffee.  All I can say is the taste of Vietnamese Cinnamon is truly outstanding and out of this world!  It sure rocked my world!  It is touted as the best in the world and I certainly agree.  I couldn’t find any at my local stores here in Ohio so I ordered it from Amazon.

These cinnamon rolls are over the top ridiculously good!  They are everything a cinnamon roll should be and topped with cream cheese frosting … WOW!  This is one recipe you don’t want to miss!  ENJOY!

There are a lot of recipes out there for cinnamon rolls and I found this one at http://picky-palate.com.  Take a look she has excellent step by step pictures.

Perfect Cinnamon Rolls…according to Picky Palate (and me!)

  • 1 1/2 tablespoons Active Dry Yeast
  • 1 1/2 tablespoons granulated sugar
  • 1/2 cup warm water 115 degrees F.
  • 8 tablespoons (1 Stick) unsalted melted butter
  • 3/4 cup warmed whole milk or heavy cream 115 degrees F.
  • 3/4 cup granulated sugar
  • 1 large egg
  • 4 cups Gold Medal all purpose flour plus more for dusting counters
  • 1 teaspoon kosher salt
  • Cinnamon/Sugar Layer
  • 8 tablespoons (1 Stick) unsalted softened butter
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 3 tablespoons ground Vietnamese Cinnamon
  • 4 tablespoons softened unsalted butter (for buttering pan)
  • 1/4 cup packed light brown sugar (for sprinkling over buttered pan)
  • Frosting
  • 8 ounces softened cream cheese
  • 8 tablespoons (1 stick) softened unsalted butter
  • 2-3 cups powdered sugar

1. Place yeast and sugar into stand mixer then add warm water and gently stir. Let sit until yeast has doubled, about 10 minutes. In a medium bowl, mix melted butter and warm milk. Add butter and milk mixture to yeast mixture with the dough hook attachment on low speed then add sugar and egg mixing until combined. In a large bowl, stir together the flour and salt. Add 2 cups of flour mixture to the mixer at a time scraping sides of bowl, continuing to add remaining flour until the dough starts to clean sides of mixing bowl. Knead dough on low speed for 7 minutes. Place dough onto a floured counter and knead dough until it does not stick to your hands. Place dough into a large bowl that has been sprayed with cooking spray. Cover with a damp cloth and let rise in a barely warm oven for 45-60 minutes, until dough doubles in size.

2. Remove dough from bowl and place onto a floured counter top. With a floured rolling pin, roll dough into an approximate 14×19 inch rectangle, about 1/4 inch in thickness. Spread softened butter over entire surface of dough. In a medium mixing bowl, stir together the brown sugar, sugar and cinnamon. Sprinkle evenly over buttered dough. Starting at long end of dough, carefully roll into a log shape. Using dental floss or knife, cut rolls into 1 1/2 inch pieces.

3. Take 4 tablespoons softened butter and spread over 13×17 inch jelly roll pan lined with a silpat liner or parchment paper then sprinkle with brown sugar. Place 4 rolls per row close to each other, about 1/2 inch apart. Place into a barely warm oven (turn oven to warm for 5 minutes, then turn off right before placing rolls in oven to let rise) for 45-60 minutes or until rolls have doubled in size. Remove rolls from oven and preheat oven to 350 degrees F. Bake rolls for 15-17 minutes or until rolls are golden brown and baked through. Set aside to cool slightly.

Cinnamon Rolls4. Place cream cheese and butter into your clean stand mixer bowl and beat until smooth and combined. Slowly add powdered sugar until desired consistency is achieved. I prefer 2-3 cups. Spread cream cheese frosting over warm rolls. Serve warm or let cool and enjoy room temperature. If serving the next day refrigerate then warm in the microwave individual rolls for 10-15 seconds in the microwave.

Cinnamon Rolls with Cream Cheese Frosting

Sweet Cornbread Muffins – How Sweeeet They Are

Corn Muffins

I love these corn muffins and they go perfect with my Pork Posole.  In fact, they go well with a lot of things and are great on their own.  And an added bonus . . .  they are quick and easy to make. Give them a try and let me know how you like them.  ENJOY!

Not My Grandmother’s Buttermilk Corn Muffin  (I renamed the recipe because they are not my Grandmother’s corn muffins ha ha)

Ingredients

  • 1/2 cup butter
  • 2/3 cup white sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt

Corn Muffins

Directions

  1. Preheat oven to 375 degrees F (175 degrees C). Grease muffin tins.
  2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  3. Bake in the preheated oven for 20 – 25 minutes, or until a toothpick inserted in the center comes out clean.

Source:  Alllrecipes.com

Corn Muffins

Sage, Bacon and Cheddar Biscuits

Sage, Bacon and Cheddar Biscuits

What herbs will you be growing this year?  I planted sage last summer, discovered a new love for sage, and will be planting it again.  You cannot even begin to compare fresh sage to dried.  In my opinion, they are worlds apart.  This biscuit recipe is delicious and incorporates fresh sage.  Enjoy!

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons finely chopped fresh sage leaves
  • 5 tablespoons cold, unsalted butter, cut into pieces
  • 5 bacon slices, cooked crisp and chopped
  • 3/4 cup grated Cheddar
  • 3/4 cup well-shaken buttermilk

Preheat oven to 450°F. and grease a large baking sheet.

Into a bowl sift together flour, baking powder, sugar, baking soda, and salt. Stir in sage and with fingertips blend in butter until mixture resembles meal. Stir in bacon and Cheddar. Add buttermilk and stir until mixture just forms a dough. Gather dough into a ball and on a lightly floured surface knead gently 8 times. Pat out dough into a 6- by 5-inch rectangle. Cut dough into 9 rectangles and arrange about 1 inch apart on baking sheet. Bake biscuits in middle of oven 15 minutes.
Source:  Epicurious.com

Cranberry Orange Nut Bread

This is perfect for a brunch or any time for that matter.  It is not super sweet and quite refreshing after all the sweets that have surfaced this holiday season!  Moist and delicious.  Enjoy!

cRANBERRY ORANGE lOAF  Source:  Allrecipes.com

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon grated orange zest
  • 1 1/2 cups fresh cranberries
  • 1/2 cup pecans, coarsely chopped
  • 1/4 cup margarine, softened
  • 1 cup white sugar
  • 1 egg
  • 3/4 cup orange juice
 Directions
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
  2. In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
  3. Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.

Rosemary Garlic Rolls

This “Sweet Roll Dough” is a recipe my mother gave me.  I have such wonderful childhood memories of my mother baking every Saturday morning and helping her.  She taught me to bake and I always looked forward to helping – it was our time together in the kitchen.  Usually when we had “company” for dinner or for the holidays she would bake cloverleaf dinner rolls with this recipe.  I could easily eat 3 or 4 of them, they were that good!  She also made cinnamon rolls as a special treat.  What would we do without our Mothers?  I know I am lucky to have the mother I do – thank you for this favorite recipe for “Sweet Roll Dough” and for all the special memories!

I was making tortellini soup and still had some rosemary in my garden to use up and thought a rosemary garlic roll would be a perfect accompaniment.  This recipe is very versatile and I’ve used it for cloverleaf dinner rolls, cinnamon rolls and now garlic rosemary rolls.

Sweet Roll Dough (Cloverleaf  Dinner Rolls)

Measure into bowl – ½ cup warm water (not hot) add, stirring to dissolve 2 packages of dry yeast.

 Stir in the following:

  •  1-1/2 Cup lukewarm milk
  • ½ Cup sugar
  • 2 Teaspoons salt
  • 2 eggs
  • ½ Cup shortening
  • 7 – 7-1/2 Cups flour

 Mix with spoon until smooth.  Add enough remaining flour to handle easily.  Mix with hands.  Turn onto lightly floured board; knead until smooth and elastic (approximately 10 minutes).  Round up in greased bowl, greased side up.  Cover and let rise in warm place until double (approximately 1-1/2 – 2 hours).

Punch down and round into balls, placing three balls into muffin tins. Cover and let rise until double (approximately 30 minutes to 1 hour).

 Bake at 350 for 10 minutes.

For rosemary garlic rolls I followed the recipe above except instead of shaping into balls I rolled the dough into a rectangle and spread a mixture of chopped garlic and rosemary, with softened butter onto the dough.  I then rolled the dough and cut slices to make the rolls and let rise for approximately 1 hour.

The scent that filled the kitchen was heavenly and the taste was divine!  Enjoy!