quick and delicious 60 minute dinner rolls

quick and delicious 60 minute dinner rolls: radmomcoolkid.com

I am not a baker.  Not that I don’t like baking, I am just not good at it.  I have never successfully made a batch of chocolate chip cookies.  Ever.  I tried to make Briton’s amazing french bread—fail.  I also tried her easy overnight bread… it tasted good but I may or may not have melted kitchen appliances in the process.  So when my neighbor Kjell (and fellow blogger from fitritiouslife.com) shared some homemade rolls with me, I was suuuper nervous to try making them myself.  But, guys, they were SO easy.  And they are heaven.  Seriously.  Like, light, fluffy, buttery, delicious, little pillows of heaven.  The best part?  They only take 60 minutes from start to finish.  Try these, ladies.  Take them to parties, dinners, church functions…. You will be loved.  A lot.

  quick and delicious 60 minute dinner rolls: radmomcoolkid.com

First, you will combine the powdered milk, water, sugar, butter and salt into a microwaveable bowl.  Throw it in the microwave until its warm (like the temperature of a baby’s bottle).After its warm, add the yeast and beaten egg.  Stir a little bit and let it sit for 5 minutes.  The yeast will start to proof (get bubbly and foamy). Mix in the flour until it is smooth.  Cover and let it rise (about 20 minutes).

quick and delicious 60 minute dinner rolls: radmomcoolkid.com

Dump out dough onto a lightly floured surface. Divide in to 4 sections.  Roll out one section at a time in to a circle shape.

quick and delicious 60 minute dinner rolls: radmomcoolkid.com

Cut the dough like pizza slices.  Roll each section like a crescent roll.  Place on a greased cookie sheet.  Repeat with all sections of the dough.

quick and delicious 60 minute dinner rolls: radmomcoolkid.com

Bake at 375 degrees for 10 minutes or until the rolls are a light brown.  Brush with butter and try not to eat all of them in one sitting.  Seriously, they are that delicious.

 

Quick and Delicious Dinner Rolls- Makes 4 dozen rolls (or you can half it like I do for 24)

Ingredients:

2/3 C. powdered milk

2 ½ C. of water

½ C. sugar

½ C. butter or margarine

2 tsp. salt

2 eggs well beaten

2 Tbsp. dry instant yeast

7 C. flour

Mix the milk, water, sugar, butter and salt in a bowl and warm in the microwave for 2-3 minutes.After mixture is heated, add eggs and instant yeast.  Stir briefly.  Let stand 5 minutes. After yeast is proofed, stir in flour and mix with a large spoon until smooth. Cover dough and let it rise until it doubles in size (about 20 minutes). Dump dough on to lightly floured surface.  Divide in to 4 equal sections.  Roll section out into circle.  Cut circle in to pizza like slices.  Roll each slice up like a crescent and place on a greased baking sheet.  Repeat with all sections of dough. Let rolls rise again for 20 minutes. Bake at 375 for 10 minutes or until light brown.  Brush with butter and enjoy!

easy overnight bread

I’ve been making a bunch of stuff from pinterest this week.  We only had a few ‘fails’ that my kids were quick to let me know.  Most were keepers, like this easy overnight bread from Simply So Good.  Read through the comments for add-in ideas.  Here’s a look at how mine turned out:
Cranberry and Candied Ginger
Cheddar Onion

Cranberry and Candied Ginger– next time I’ll add some sugar or honey to the dough.  I didn’t measure the dried cranberries, just dumped what was left in a bag in the cupboard.  I put in 1/8 c. of minced candied ginger.  I couldn’t taste it so next time I’ll add more and only coarsely chop it.  It would also be really good with some cinnamon and orange zest!

Cheddar Onion– again, I didn’t measure, just grated medium cheddar until it looked good.  I added a palmful of dried minced onion.  This one was REALLY good as sandwich bread.  I had one with spinach, turkey and avocado that was heaven!

Notes– I used a 3 QT. sauce pan lined with parchment.  Measure your flour correctly.  Let them cool before cutting.  Be gentle when you pour the dough from the bowl.  You want to keep the air bubbles intact!

Hollis was a big fan :)

 

homemade bread

I’ve been making this bread for a few years and every time I forget how insanely delicious it is.  Insane.  Be warned:  you may never be able to eat French bread from the store again…

The original recipe calls this French Bread but I can’t.  I’ve had French bread, in France.  This is not French bread.  A real baguette can double as a baseball bat or a weapon.  It can also loosen the brackets of your braces.  This bread is soft and will do none of those things.

Instead of calling it something it’s not, we just say things like, “I made the bread today.”  Or, “will you make the bread to go with dinner?”  And, “did we seriously just eat two loaves of bread?”

Everyone who has eaten it has loved it.  I know because they eat half a loaf and then ask for the recipe.  You didn’t ask, but I’m giving it to you anyway, because I took pictures the last time I made it and thought, I should blog this.  Scroll to the bottom to link to the full recipe.

Combine the water, oil, sugar, salt and half the flour.

 

Add proofed yeast…
Then stir in the rest of the flour.  Isca said, “It’s like I’m a witch and this is my brew!”

 

The recipe has you stir the dough and let it rest several times…
I have to make myself a chart to help me remember where I am!
Dump the dough out onto a floured surface, it will be wet and gooey so keep the flour close.

 

Cover the dough with flour or it will stick to EVERYTHING, then divide it in two.

 

Press each half into a rectangle…

 

Roll each rectangle into a long and skinny loaf.

 

Place rolled loaves onto two greased baking sheets.

 

Cover and let rest 30 minutes in a warm place.

 

After rising a bit more…

 

Slice 3 diagonal cuts into each loaf then brush with egg white before baking.

TA DA!!!

The original recipe says to keep one and share the other.  I don’t, it’s too good to share.

*While this bread is amazing with a bowl of soup, Noa tells me it is NOT amazing as part of a peanut butter and jelly sandwich…

The full recipe can be found at Tasty Kitchen.

honey whole wheat

I make our bread.

There are two reasons:  It is healthy.  It is cheap.

Okay, three reasons:  It also tastes good.

The recipe will make two loaves.  I let them cool, slice them (I have mad even-slice skills), bag and label them, then freeze one and put the other in the fridge for the week of lunches.  One loaf lasts us (2 adults, 2 kids, 1 baby) about a week, sometimes more, sometimes less.  We like this bread because it is just a little bit sweet, it holds up well for sandwiches and, once you have some practice, it’s easy to make.

Honey Whole Wheat Bread

1 Tbsp. yeast
1/4 c. warm water
2 1/2 c. hot water
7 c. whole wheat flour
1/2 c. applesauce
1/3 c. honey
1 1/2 tsp. salt

Dissolve yeast in warm water.  If your water is too warm/hot you will murder the yeast.  Let is sit for about 10 minutes and it should look frothy/bubbly/foamy when it’s ready.  You just proofed yeast.

In a large mixing bowl combine hot water, 3 cups of flour, applesauce, honey, salt, and proofed yeast.  I use the paddle attachment on my Kitchen Aid.  *A note on measuring flour, stir it up with a spoon, gently spoon the fluffed flour into a measuring cup, then use a butter knife or the handle of your spoon to level the cup.  DO NOT PACK THE FLOUR!  It isn’t brown sugar!  If you do, your bread will be dense and taste gross and it will suck and waste your time and ingredients.

Mix in 2 more cups of flour.

If you’re using a mixer, switch to the dough hook and mix in remaining 2 cups of flour, a little at a time.  Set it on Stir or 2 and let it mix for 10 minutes.  If you’re using your muscles, flour your counter, get your dough from the bowl and knead it for 8 minutes.

Spray a big bowl with cooking spray, shape the dough into a ball and place into the bowl.  Cover with a clean kitchen towel and let rise until it doubles in size, about 1 hour.

Spray your counter with cooking spray, dump out the dough and shape into two loaves.  Place loaves into greased bread pans, cover with the kitchen towel and let rise until double, about 45 minutes.

Bake at 350 degrees F. for 30 minutes.  Remove from the pans, brush with olive oil or butter, and cool completely on a rack before slicing.  If you slice it while it’s warm, you’ll make a mess of your beautiful new bread.

Rad Mom Cool Kid

Rad Mom Cool Kid