Hawaiian Rolls? (Bread Machine)

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I put a question mark up there because the name of the recipe IS Hawaiian Sweet Rolls but I don’t think they taste anything like them.  Don’t get me wrong, they are delicious but they are misnamed, I think.  I wanted a roll similar to the King’s Hawaiian bread ~ no such luck with this recipe.

They are soft and fluffy with a really pronounced lemon flavor.  When I make these again, I will only add 1/2 tsp lemon extract.  I find the lemon flavor really detracts from the rest of the roll.

These would make really good ham sandwiches and would be perfect for Easter brunch or dinner ~ very springy.

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Hawaiian Rolls (Bread Machine)

1 1/2 cups warm water
1 egg
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon lemon extract (I will only 1/2 tsp in the future)
1 tablespoon molasses
1 tablespoon honey
5 tablespoons white sugar
2 tablespoons dry milk powder
2 tablespoons butter flavored shortening
4 1/2 cups bread flour
2 teaspoons active dry yeast

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle for a 2 pound batch; press Start. The dough can be a bit sticky, so you may want to add a little bit more bread flour as it mixes.

When complete, turn the risen dough out on a lightly floured surface and divide into twelve equal pieces ~ I made about 18 rolls and could have made more if I made them smaller. Form the pieces into rounds and place on lightly greased baking sheets.

Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350º.

Bake for 15 minutes, until golden brown. I baked mine about 20 minutes.

Makes 12-18 rolls depending on how large you make them.

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Happy Cooking!

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Sandwich Buns (Bread Machine)

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We love these buns and we decided yesterday that I don’t make them nearly enough.  I would think they will freeze nicely so I will make a couple of batches and throw them in the freezer.  The ones I made yesterday I cut with a smaller biscuit cutter since we were having soup and I wanted small BBQ sandwiches to go with it.  For hamburgers, cut them with the size stated in the recipe.

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Sandwich Buns

1 1/4 cups milk
1 egg, beaten
2 tablespoons butter or margarine, softened
1/4 cup sugar
3/4 teaspoon salt
3 3/4 cups bread flour
1 1/4 teaspoons active dry yeast
1 tablespoon butter or margarine, melted

In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

When cycle is completed, turn dough onto a lightly floured surface and punch down. Divide dough in half. Roll each portion to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter.

Place on lightly greased baking sheets. Brush tops with melted butter. Cover and let rise in a warm place until doubled, about 1 hour.

Bake at 350 degrees F for 10-15 minutes or until lightly browned.

Makes 12-18 buns depending on how big you cut them.

Happy Cooking!

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Oatmeal Dinner Rolls ~ Bread Machine or Not

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I make this recipe in my bread machine but it’s actually a handmade dough recipe.  I love the taste of these rolls and they go with any kind of meal. The recipe came from one of my gazillions of community cookbooks.

To make them in your bread machine, just put the ingredients in your machine according to the manufacturer’s directions.   In mine, I put liquids, ingredients except for flour and yeast, then the flour, then the yeast.

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Oatmeal Dinner Rolls

1 tablespoon yeast
1 cup warm water
1/4 cup sugar
1 1/2 teaspoons salt
1/2 cup quick-cooking rolled oats or old fashioned oats
1 egg, beaten
3 tablespoons oil
3 cups bread flour

Dissolve yeast in warm water. Add sugar, salt, rolled oats, egg, oil and 2 1/4 cups flour. Turn onto floured surface and knead in remaining flour. Knead for a few more minutes. Let rise in warm place for 1 to 1-1/2 hours.

Shape dough into balls and place in greased pan. Let rise about one hour.

Bake at 350º for 20-25 minutes. Butter tops while still warm.

Makes 12-16 rolls depending on size.

Happy Cooking!

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Bread Machine Cinnamon Rolls

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I’ve been making this recipe probably for as long as I’ve had a bread machine ~ which is about 14 years or so.  These are very good and some compare them to Cinnabons but they really aren’t like them.

I usually make these the night before, put them in the pan and put in the refrigerator for baking in the morning.  They always turn out really well.

My recipe is the same as the one on Recipezaar so I am just going to link to that one because I am too lazy today to type it all out, LOL!

Here’s the link:  Bread Machine CInnamon Rolls

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Happy Cooking!

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Oatmeal Dinner Rolls

6 Comments

I have been making these rolls for a long time and they are delicious.  They go with anything and are especially good split with turkey or ham or beef to make a little sandwich.

I throw everything in my bread machine and let it do the work even though this isn’t specifically a bread machine recipe.  Whether you make them by hand or machine, they are good!

Editing to add:  I sub in Splenda for the sugar and it works great, too.

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Oatmeal Dinner Rolls

1 tablespoon yeast
1 cup warm water
1/4 cup sugar
1 1/2 teaspoons salt
1/2 cup quick-cooking rolled oats or old fashioned oats
1 egg, beaten
3 tablespoons oil
3 cups bread flour

Dissolve yeast in warm water.

Add sugar, salt, rolled oats, egg, oil and 2 1/4 cups flour. Turn onto floured surface and knead in remaining flour. Knead for a few more minutes.

Let rise in warm place for 1 to 1-1/2 hours.

Shape dough into balls and place in greased pan. Let rise about one hour.

Bake at 350º for 20-25 minutes.

Butter tops while still warm.

Makes 6-8 servings

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Happy Cooking!

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Awesome Bread Machine Dinner Rolls

96 Comments

I can’t say enough good things about these rolls ~ they are delicious!   You do have to check the dough when it gets mixed up in the machine as you may have to add more flour so it isn’t sticky.

This is my standard roll recipe that I use for holidays and everyday dinners. I rarely have any leftover and when I do they are great to use to make a turkey or ham sandwich.

I make mine on the small side ~ probably about the size of a golf ball so I get more than 15. I usually have my whole jelly roll pan full after they have risen.

Awesome Bread Machine Rolls

1 cup water
2 Tbs butter, softened
1 egg
3 1/4 cups bread flour (start with 3 cups and see if you need the extra 1/4 cup ~ I always need it)
1/4 cup sugar
1 tsp salt
3 tsp yeast

Put all ingredients on the pan in the order recommended by the manufacturer. Use the dough cycle.

When finished, pull apart into 15 (or more) balls. Place on greased cookie sheet 2″ apart and brush with melted butter. Cover and set in slightly warm place to rise for about 30-40 minutes or until nearly doubled in size.

Bake at 375º for 12-15 minutes or until lightly golden brown. Remove and brush with butter again.

Makes 15 or more depending on size.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Choose Your Own Adventure Breadsticks (Bread Machine)

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I made a trip out to the farm stands yesterday. I really wanted some corn on the cob and it’s delicious! I think we are probably at the end of the corn season and I’m lucky to have gotten some. I took a couple of pictures:

All these baskets are full of heirloom tomatoes

All these baskets are full of heirloom tomatoes

I love the green stripes on these watermelons

I love the green stripes on these watermelons

They also sell cut flowers

They also sell cut flowers

I love the color of this zinnia!

I love the color of this zinnia!

On to the breadsticks….

When my kids were young readers, they used to love the Choose Your Own Adventure books and these breadsticks reminded of those books becasue you can put anything you like on top of them. I used coarse salt on some and a garlic herb mixture that I bought from a friend. They are simple to make especially since the machine does all the kneading for me.

Choose Your Own Adventure Breadsticks

1 cup milk
2 tbsps vegetable oil
3 cups flour
2 tbsp sugar
3/4 tsp salt
1 tsp yeast
1 slightly beaten egg white
1 tbsp water
sesame seeds, caraway seeds, coarse salt, Parmesan cheese, Romano cheese, garlic salt or whatever adventure you choose

Put first 6 ingredients in your bread pan in the order recommended by the manufactuerer. Select dough cycle. When cycle complete, remove dough, punch down, cover nad let rest for 10 minutes. Grease baking sheets; set aside.

Divide dough into 32 portions (I only divided mine into 24 portions as I like my breadsticks bready). On a lightly floured surface, roll each portion into an 8-inch rope. Place sticks on prepared baking sheets. In a small bowl combine egg white and water and brush over breadsticks. Sprinkle with whatever adventure you choose.

Bake at 350º for 15 to 20 minutes or until golden brown. Cool slightly on wire racks. Serve warm or cool.

Makes 32 sticks.

Happy Cooking!

Caramelized Onion Foccacia (Bread Machine)

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Can you believe it’s August already? I have no idea where the time goes.

I love this recipe! It makes a really big foccacia so I usually make it as a main dish and just add a salad. I love using the dough feature on my bread machine because I can just throw in the bread ingredients. I also have a bread proofing feature on my oven which lets dough rise ~ and really well, LOL! That I have to keep an eye on.

Caramelized Onion Foccacia

Foccacia:
3/4 cup water
2 tbsps olive oil
1 tbsp sugar
1 tsp salt
2 cups flour
1 1/2 tsps yeast
3/4 mozzarella cheese, shredded
2 tbsps Parmesan cheese, shredded

Onion Topping:
3 tbsps butter
2 medium onions
2 cloves garlic, minced

Place all ingredients, except cheeses and onion topping, in your bread machine in the order recommended by the manufacturer.

When dough is finished, grease a pizza pan or cookie sheet.

Pat dough into a 12 inch circle on pan ~ this may take awhile as it likes to shrink back up but keep working at it and you will get it patted out. Cover and let rise in warm place for about 30 minutes or until almost double.

While the dough is rising, prepare the onion topping. Melt butter in skillet over medium-low heat. Cook onions and garlic in butter 15 to 20 minutes, stirring occasionally until onions are brown and caramelized.

When dough has risen, heat oven to 400º. Make deep depressions in dough at 1 inch intervals with finger to handle of a wooden spoon. Spread topping over dough. Sprinkle with cheeses.

Bake 15 to 20 minutes or until edge is golden brown.

Cut into wedges and serve warm.

Serves 4-6

Happy Cooking!


Doughnuts!

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Today is National Doughnut Day (Krispy Kreme is giving out a free doughnut today!) so I thought I would post a couple of doughnut recipes. Unfortunately, no pictures but I will take some the next time I make the doughnuts.

This recipe needs a bread machine. The machine does the work and makes the recipe really, really easy. The recipe says you can get 2 dozen doughnuts from the dough, but I have never gotten more than 1 dozen ~ I must use a larger doughnut cutter or something. I usually sprinkle with a cinnamon/sugar mixture, we can never wait for a glaze.

Bread Machine Doughnuts

1 1/4 cups milk
1 beaten egg
1/4 cup shortening
1/4 cup sugar
1 tsp salt
3 1/2 cups flour
1 1/2 tsps yeast

Measure ingredients into your ABM pan in the order suggested by the manufacturer. Select dough setting and start machine.

Roll out finished dough to 1/2 inch thick. Cut with a 2 1/2 inch doughnut cutter. Let rise, covered, 30 minutes or until doubled.

Deep fry in oil set at 375º. Turn doughnuts as they rise to the surface. Fry until golden brown on both sides.

Drain on paper towels and glaze or dust with cinnamon/sugar or powdered sugar.

Makes 2 dozen

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This recipe I have had in my files for a loooooooong time and just never got around to trying it. It sounds so good to me that I decided to include it. The original came from Bon Appetit a few years ago.

Spiced Sugar Pumpkin Doughnuts with Powdered Sugar Glaze

Spiced Sugar:
1 cup sugar
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
Doughnuts:
3 1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup sugar
3 tablespoons unsalted butter, room temperature
1 large egg
2 large egg yolks
1 teaspoon vanilla extract
1/2 cup buttermilk — plus
1 tablespoon buttermilk
1 cup canned pure pumpkin
Canola oil — for deep-frying
Powdered Sugar Glaze:
2 cups powdered sugar
Whipping cream

For Spiced Sugar: Whisk all ingredients in medium bowl to blend.

For Doughnuts: Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin in 4 additions. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill 3 hours.

Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used.

Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.

Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365 to 370 degrees. Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely.

For Powdered Sugar Glaze: Whisk powdered sugar and 4 tablespoons whipping cream to blend. Whisk in additional cream, 1 teaspoon at a time, to form medium thick glaze. Can be made up to 3 hours ahead. Add doughnut holes to bowl of spiced sugar and toss to coat. Spread doughnuts on 1 side with Powdered Sugar Glaze. Arrange doughnuts, glazed-side up, on racks. Let stand until glaze sets, at least 30 minutes.

This recipe yields about 24 doughnuts and 24 doughnut holes.

Notes: Use a clip-on deep-fry thermometer to gauge the oil temperature when frying these doughnuts: too low and theyll absorb oil, turning leaden and soggy; too high and they’ll burn before the insides are cooked through.