Friday, January 15, 2010
Hope it helps!
Tuesday, January 12, 2010
And today's recipe makes the thought all the more tempting. I love this recipe! It comes from my neighbor down the street, Nina. She's an amazing cook. I took a bread making class from her and got her bread recipe, which she is famous for around here. And this is it.
Though, as I made her bread into loaves, it was so tender and wonderful, but didn't stand up to what I'm looking for in a loaf bread recipe. When I tried it as rolls, however, they were AMAZING!!! Just perfect for rolls!
Here's what you'll need:
3 C. milk
1 C. water
3/4 C. butter
4 T. yeast
2 eggs, lightly beaten
1/2 C. sugar
4 tsp. salt
10 C. flour
Put the milk and water in a large microwaveable bowl and add the butter. Microwave until the butter is mostly melted, about 3-4 minutes. Let cool for a few minutes.
Put the yeast, eggs, sugar, 6 cups of flour, and salt into a large bowl or stand mixer, preferably a Bosch (stand mixers are NOT created equal - Bosch's are the best for breads). Pour in the milk, water, butter mixture and mix well. Add enough of the remaining flour to make the dough pull away from the sides of the bowl, but still leaving some on the sides.
Now, here's where the difference in stand mixers come in. If you are using a Bosch (not a Kitchenaid or any other stand mixer - I mean BOSCH), you just have to let it mix on high for about 10 minutes. That will do the kneading for you. So easy. So wonderful. I love my Bosch.
The dough will be sticky, that's what makes it really tender. You don't want stiff dough!
If you do not use a Bosch, let the dough rise for about an hour or until doubled in size. If you are using a Bosch, you can skip this step. You don't have to let it rise the first time. (Have I told you how much I love that machine?)
If you let the dough rise, punch it down and start forming your rolls.
Now, there are several ways that you can make rolls. There's the classic dinner roll, 1/2 cup or 4-inch sized ball (or whatever size you want to make them) that you line in a greased baking dish.
This is what they look like after they have risen
Or you can make cloverleaf rolls, where you make three little balls (approximately 2 inches in diameter), dunk 'em in melted butter and place them in a muffin tin - three balls to one muffin cup.
Also after they have risen.
Then there's Parker House rolls. To make this style, roll out dough approximately 1/2-inch thick. Cut circles with a biscuit cutter or a cup. Put a little dab of butter in the centers of your dough circles, fold in half, and pinch to make it stay. Then place on a greased baking sheet. (Sorry, no pictures of these. You'll have to use your imagination!)
Or you could make Butterhorn rolls by rolling the dough, onto a very well flourerd surface, into a couple of 12 inch circles, brush with melted butter, and slice into wedges (like a pizza).
And the last method that I'm going to talk about (there are sooooooo many ways to form rolls) is the Lion House method. Roll out your dough into a long rectangle, approximately 18 inches long; brush with melted butter, then slice with a pizza cutter, making several small rectangles measuring approximately 3 inches by 5 inches. That sounds a little confusing. Take a look at the picture below...
Roll up each rectangle, starting at the short end, keeping the butter on the inside. Place into a greased baking sheet.
And with any way that you mixed your dough or formed your rolls, cover your rolls lightly with plastic wrap and let them rise until until doubled in size. Bake at 350 degrees for about 20 minutes, and the time will fluctuate depending on how your rolls are formed. So use the 20 minutes as a guide, but keep an eye on your rolls. (More exact times are listed below.) They are done when they are golden brown on top. Remove from oven and brush with melted butter. Best when served warm.
The dinner rolls baked for 25-30 minutes.
Brushed with butter
So light and tender!
The cloverleaf rolls baked for 15-18 minutes.
The butterhorn baked for about 25-30 minutes.
I hope I didn't confuse you too much. Give them a try because they are really worth it! And don't give up if your rolls don't turn out perfectly. It takes practice!! Heck, I'm still practicing. But again, they are so worth it!!!!
Monday, January 11, 2010
Try it out; and even if you don't need to feed a houseful, size it down to what you need. Or you can make a lot of this and freeze it for future use. You can't beat a really good dinner, ready-made and homemade, that you just pull from the freezer and warm up!
Here's what you'll need:
Beef roast, whatever size you want - I went with a 4 lb. and a 2 lb. (6 lbs total) since I was feeding LOTS
Your favorite dry rub or seasoning - I like McCormick's GrillMates Montreal Steak Seasoning, but my favorite is the Kirkland Sweet Mesquite Seasoning that you can find at Costco
Your favorite BBQ sauce - I like KC Masterpiece
Cover your roast with your favorite dry rub or seasoning. Cook it in the crockpot until it's done (the length of time will vary with the size of roast you use - you could cook it overnight on low).
When it's done, remove the meat from the crockpot and discard the juices. Shred the roast and place back in the crockpot. Smother with BBQ sauce until you've reached your desired moistness. For the six pounds of meat that I used, we used an entire 45 oz. bottle of BBQ sauce. Let warm in the crockpot. Serve in buns or rolls or between two pieces of sliced bread. Like I said, super easy, really yummy, and can feed a lot of people.
You can easily freeze any that's left over to save extras for another day. Just place in a freezer ziplock bag and freeze. To serve: Thaw and heat through.