Lion House Rolls

 

I love rolls and these rolls are so good! They ended up being pretty large but they went really fast. I tried to give some away, but my hubby wouldn't let me!! These rolls are a pretty famous recipe that can be found in many different places, but I got my exact recipe from Mel's Kitchen Café, a food blog that I love.

Lion House Dinner Rolls
Source: Mels Kitchen Cafe

2 tablespoons active dry yeast

2 cups warm water

1/3 cup sugar

1/3 cup butter, softened

1 egg

2 1/2 teaspoons salt

2/3 cup nonfat dry milk

5-6 cups flour (see note)

 

1. In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast – just add the yeast and water together with the other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.
2. Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way (see photos below). Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a silpat-lined or lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.
3. Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned. Brush with melted butter while hot. Serve with honey butter or raspberry honey butter. Makes 1 1/2 to 3 dozen rolls, depending on shape and size of rolls.

Note: You can freeze shaped rolls for later use. Simply double the amount of yeast used when making dough. After the first rise, shape the rolls but do not rise again. Instead, place rolls on a baking sheet and immediately place in freezer. When dough is frozen solid, remove rolls from pan and place in a plastic bag, squeeze excess air out of bag and seal. Rolls can be frozen for 3 weeks.

French Bread

This bread was delicious and it was so fast and easy to make!

French Bread
Source: Life as a Lofthouse

1 cup boiling water
1/3 cup warm water
1 Tablespoon active dry yeast
2 Tablespoons sugar
1 Tablespoon salt
1 Tablespoon shortening ( I used butter-flavor Crisco)
1 cup cold water
5-6 cups all-purpose flour
1 egg

Preheat oven to 170 degrees F. Fill a glass measuring cup with 1 cup of water. Place in microwave and heat for 3 minutes, or until water is boiling.
In another glass measuring cup, fill it with 1/3 cup warm water. Sprinkle the 1 Tablespoon of yeast over the water. With a fork, stir yeast into the water until yeast is completely dissolved.
Pour the sugar, salt and shortening into the bowl of your stand mixer. Using a fork, mash these ingredients together. Pour the 1 cup of boiling water over the shortening mixture in the stand mixer. Add the 1 cup of cold water into the mixer. Then pour in the yeast/water mixture.
Add 3 cups of flour into the mixer, and using the dough hook, turn mixer on low speed. With the mixer still on, slowly add in the remaining 3 cups of flour, 1 cup at a time. Once all 6 cups are in, turn speed to medium and let the dough mix for 6-8 minutes. The dough should be nice and elastic. Be careful not to over-flour. I used all 6 cups, but would not use any more than that. 

Once the dough is mixed, let it rest in the bowl for 5 minutes.
Spray a large cookie sheet with non-stick spray. After the dough has rested in the bowl, dump it onto the greased cookie sheet.
Take a sharp knife, spray it with non-stick spray, and cut dough into 3 equal pieces. Then let it rest again for 5 minutes. (These resting periods for the dough is needed, so please do it and be patient! It’s worth the wait ) 

To shape the dough before baking: Take one section of dough and spread it out into a rectangle. Just use your fingers, you don’t need a rolling pin. Fold one long end up over half of dough, then fold the other half over that one. Then fold each side up over each other, then turn the loaf over so it is seam side down.
Use your fingers to tuck seams down underneath the loaf and shape it. Repeat with the other 2 pieces of dough. Once all 3 sections of dough are shaped cut 3 angled 1/2 inch slits onto the tops of dough.
Crack the egg into a bowl and whisk with a fork until frothy. Spread the egg over the tops of each loaf, making sure to get inside the slits.
Place the loaves into the oven and let them rise for about 15 minutes (while the oven is on 170 degrees F.) Then turn oven up to 400 degrees F (while the loaves are still inside) and bake for 15-20 minutes, or until the tops are golden brown and crisp. Turn the oven down to 350 degrees F. and bake for an additional 10 minutes.
Remove the loaves from the baking sheet and allow them to cool a bit before slicing them.

Maddox Rolls and Raspberry Butter

 

Remember when I talked about the Lemon Tart Series books that I love by Josie S. Kilpack. Well, these two recipes are from the last book that came out, Rocky Road. The fun thing about this book is it takes places in Utah, and these rolls are actually from a restaurant in Brigham City, UT that I have been to, quite a few times. These rolls are really good. They are a batter roll and they do taste different than my normal rolls, but I thought they were a nice change. The raspberry butter is also delicious and so easy to make.

 

Maddox Rolls

 

1 tablespoon active dry yeast or instant yeast

1/4 c. warm water

1/4 c. sugar

1/3 c. shortening

1 tsp. salt

3/4 c. scalded milk

1/2 c. cold water

2 eggs, beaten

3 1/2 c. flour

For regular yeast: In small bowl, sprinkle yeast over warm water; set

aside. In separate larger bowl, combine sugar, shortening, and salt; mix well.

Add scalded milk, cold water, and beaten eggs; mix about 1 minute, or until

well combined. Stir in dissolved yeast. Add flour. Mix four minutes.

For instant yeast: In mixing bowl, combine 2 cups flour, 1 tablespoon yeast,

sugar, and salt; mix well. Add shortening, eggs, scalded milk, and 3/4 cup hot

water; mix 2 minutes. Add remaining 11/2 cups flour; mix 2 minutes more. (This

is a “batter” roll rather than a “dough” roll. Batter will be soft.) When ingredients are combined, cover bowl; let batter rise in warm place 45 to 60 minutes, or until doubled in size. Stir batter down. Spoon into greased muffin tins, filling 18 muffin cups about 2/3

full. Cover; let rise an additional 45 to 60 minutes, or until double in size.

Bake at 400 degrees 15 to 20 minutes, or until lightly browned.

Makes 18 rolls.

 

 

 

Raspberry Butter

1/2 c. butter

1/4 c. raspberry jam

1/2 tsp. vanilla

Mix all ingredients together until smooth. Makes about 3/4 cup.

Raspberry Butter

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bread

My mom always made bread growing up. We hardly ever had store bought bread. I wish I could say the same about my family. I go in spurts where I make a lot of bread, but for the most part we buy our bread, so it is definitely a treat when I make it. This bread recipe is really good. It is one of my moms that she has used for a long time.

Bread

Raise:
2 T. yeast
2 tsp. sugar
1 c. warm water

Combine in a mixing bowl:
1/2 cup butter (1 cube) cut up
6 c. warm water
1 c. sugar
1 c. potato flakes
3 T. salt
1 1/3 c. powdered milk

When yeast rises, add to mixture. Add 5 cups flour (white or whole wheat). Mix until blended. Add 10 more cups white flour. Stir by spoon. Let rest 5 minutes. Knead for 7 1/2 minutes. Then cover and let rise twice (to top of large Tupperware bowl). Put in greased pans and let rise about 1 hour. Bake 400 for 15 minutes and then turn to 350 and cook for 15-18 minutes.
Makes 6 loaves.

Skinny Strawberry Chocolate Chip Muffins

Since I love muffins, and they aren't that good for you, I usually try and make my muffins using applesauce instead of oil. These are great!

Skinny Strawberry Chocolate Chip Muffins
Source: Sally's Baking Addiction

1 and 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1/2 cup + 2 Tablespoons unsweetened applesauce
1 egg white, beaten
2/3 cup diced strawberries
1/3 cup mini chocolate chips
Preheat oven to 350F degrees. Spray 10 muffin tins with nonstick cooking spray. Set aside.
In a large bowl, gently toss the flour, baking soda, and cinnamon. Set aside. In a separate bowl, mix the brown sugar, granulated sugar, and applesauce until together until no brown sugar lumps remain – a fork works well to break up the brown sugar here.   Add the beaten egg white until fully incorporated.  Add the wet ingredients to the dry until *just* combined – do not overmix.  Fold in the strawberries and chocolate chips. Divide the batter evenly between 10 muffin tins.  Bake for 15-20 minutes.  Muffins will be lightly golden in color and a toothpick inserted in the middle should come out clean. 

Chocolate Chip Pumpkin Bread

This bread is really good and healthier than most. It has whole wheat flour and yogurt, but it still tastes really good.

Chocolate Chip Pumpkin Bread
Source: Our Best Bites

2 cups all purpose flour
1 cup whole wheat flour
2 teaspoons ground cinnamon
1/2 teaspoons nutmeg
1/4 teaspoons ground cloves
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon table salt
1/2 cup brown sugar
1 1/2 cup white sugar
6 ounce container vanilla yogurt
3 eggs, slightly beaten
15 ounce can pumpkin puree
1/2 cup canola oil
1 teaspoon vanilla extract
1 cup chocolate chips (plus a few extra for the top of loaves)
Instructions
Preheat oven to 350 degrees. Spray 2  loaf pans with nonstick spray and set aside.
Combine flours (after you put your flour in the bowl, just grab a teaspoon or two of it and toss with chocolate chips), cinnamon, nutmeg, cloves, baking soda, baking powder, and salt. Whisk gently to combine and set aside.
In a separate mixing bowl combine brown sugar and white sugar and whisk to combine, breaking up any clumps of brown sugar. Add yogurt, eggs, pumpkin, oil, and vanilla extract and whisk until smooth.
Slowly add dry ingredients to wet and mix together, being careful to not over mix. When combined, gently stir in chocolate chips. Divide batter between loaf pans and sprinkle a few extra chocolate chips on top. Bake for 50-60 minutes or until a skewer comes out with a few crumbs attached. All ovens are different, I would set your timer for about 45 minutes and keep an eye on it after that. Don’t overbake!
Let cool for 10 minutes and then run a sharp knife around edge of pan and remove loaves from pan.

Cinnaburst Bread

About a year ago, my friend introduced me to cinnamon chips. I now put them in everything and I love them. I knew when I found this recipe on pinterest I had to try it. It is just a basic white bread with cinnamon chips mixed in, but it is so yummy!

Cinnaburst Bread
Source: Rae Gun Ramblings

 

1 cup warm water
1 cup warm milk

1/3 cup sugar
2 1/4 teaspoon yeast
1/3 cup oil
1/2 T salt
1 egg
4 1/2 to 5 1/2 cups all purpose flour
1 cup cinnamon chips ( I might have added a little more)

In mixer combine yeast, sugar, and warm water and milk; let bubble for about 5 minutes. Add in oil and egg. Slowly add 2 cups flour, mix and then add salt. Add 1/2 cup flour at a time until it comes away from side of bowl. Add the cinnamon chips when it gets close to the right consistency. The dough will be very sticky but the softer the dough the lighter the bread. So use the least amount of flour you can handle. Let rise in mixing bowl for about 30 minutes. Form into loaf (or whatever shape you want). Let rise and additional 30 minutes. Bake at 350 degrees for 30-45 minutes.

Makes 2 loaves

7-Up Biscuits

This is a recipe that is circulating on the Internet quite a bit. I think they are supposed to be similar to Popeye's restaurant biscuits. They were really moist and buttery. Perfect biscuits!!


7-Up Biscuits
Source: Angie's Southern Kitchen

4 c. Bisquick
1 c. sour cream
1 cup 7-up
1/2 cup melted butter

Melt butter and put in bottom of a 9x13 pan. Cut sour cream into the Bisquick in a bowl. Add the 7-up and mix in. Dump on a well floured surface. Roll out about 1 inch thick. Cut biscuits with cutter and place on top of butter in pan. Bake at 425 degrees for 10-15 minutes, and golden brown.

Mile High Biscuits

I have always loved biscuits and have tried a lot of different recipes. Growing up, I remember making baking powder biscuits almost every Sunday. I found this recipe on pinterest and it really is a good one.

Mile High Biscuits
Source: Deals to Meals
3 c. flour
1 1/2 tsp. salt
1 T. sugar
1 1/2 tsp. baking powder
1 stick butter
3/4 c. buttermilk
1 egg
1/4 c. water
Preheat oven to 425 degrees. Combine flour, salt, sugar, baking powder and butter until crumbly. Mix in buttermilk, egg and just enough water to make a workable dough. Mix the dough until it is just barely combined (don't over mix). Roll the dough onto a floured cutting board about 1 inch thick. Cut with a 2 inch biscuit cutter, or a 2 inch round cup. Place on a greased baking sheet (touching each other) and bake 12-15 minutes or until golden brown. Makes about 12-15 biscuits, depending how thick you make them.

Tips to making awesome biscuits:
*ONLY hand mix your dough. Don't mix in a Bosch or with a hand mixer. The dough will be too tough and the dough will become dry if you use a mixer. You don't want to over mix this recipe. The best way to mix this dough is with a pastry cutter or using two knives and cutting the dough back and forth. This method takes a little longer but will ensure the perfect biscuit. You want pieces of butter left in your biscuit, that is what keeps the dough light and flaky.
*Next tip is to keep your biscuit dough fairly thick. You want a tall and thick biscuit more than you do a thin and hard biscuit. Keeping the dough thick will ensure a chewy and soft biscuit. I keep my dough about 1 to 1 1/2 inches thick (cooking times may vary depending how thick you make them).

Rhubarb Muffins

When I was about 11, I had migrains a lot. I went to the doctor and they thought I might have a food allergy, so they wanted me to try a no milk diet for a few weeks. The next night, I had a sleep over at my friends house. They were so nice and made me some muffins the next morning that didn't have any milk in them. They did have rhubarb in them though. Rhubarb is one of those foods that a lot of people don't like. Luckily for me, we grew up eating rhubarb because my dad likes it, and I have always liked it. These muffins have been made a lot since then. Some people in my family don't really care for these but I think they are so yummy and look forward to making them every summer!

Mix all the dry ingredients in one bowl. The nuts are optional, but I think they make these muffins great!

Chop your rhubarb. Mix the wet ingredients together with the rhubarb in a separate bowl.

When you get to mixing the two bowls together, it is important to not over mix. The recipe says 6 times only. While I find that a little hard to do, I am very careful to not mix too much. It is okay to not have it mixed perfectly. I usually have a little flour not completely mixed in.

Drop the mix into muffin tins. The dough is kind of thick.

Rhubarb Pecan Muffins

2 c. flour
3/4 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. soda
1 tsp. salt
3/4 c. chopped pecans
Combine dry ingredients in one bowl.

In another bowl, mix:
1 egg
1/4 c. vegetable oil
2 tsp. grated orange peel (opt)
3/4 c. orange juice
1 1/2 c. chopped rhubarb

Combine dry ingredients in one bowl. In another bowl, mix liquid and rhubarb. Stir dry ingredients with wet ingredients. Mix 6 times only. Bake at 375 degrees for 20-25 minutes. Makes 12 muffins.

BBQ Chicken Calzones

I found this calzone recipe on pinterest and knew I had to try it. It came from Taste and See.

BBQ Chicken Calzones

1 recipe pizza dough

2 chicken breasts, chopped or shredded
½ small red onion, chopped
¼ c. barbeque sauce
¼ c. ranch dressing
Shredded cheddar cheese, to taste
½ pkg. bacon, cooked and diced
¼ c. fresh oregano, chopped
Olive oil or cooking spray
Preheat oven and pizza stone to 500 degrees. In a bowl, mix together the bbq sauce and ranch dressing. Add the chicken and stir to combine. Divide the pizza dough into 4 even pieces. Stretch each piece into a circle and place on a lightly floured surface to prevent sticking.
Spread ¼ of the chicken mixture onto one half of each circle, leaving a 1-inch edge. Sprinkle with bacon, onion, cheese, and oregano. Fold into a half moon shape and crimp the edges with your fingers or with a fork. Spray the top of each calzone with cooking spray for even browning.
Place calzones onto the preheated pizza stone and bake for 10-12 minutes or until dough is golden brown. Serve warm with extra bbq-ranch sauce for dipping.

 

The pizza dough recipe I use for these calzones, I also found on pinterest. It comes from Lauren's Latest. I love this pizza dough recipe. It is so delicious and I always use it whenever I make pizza now.

Fail Proof Pizza Dough

1 cup warm water

2 ¼ tsp. active dry yeast

1 T. honey or sugar

2 tsp. salt

2 T. olive or canola oil

3 c. bread flour (usually about 2 ½)

In a large mixing bowl, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. Pour in salt, oil and half the flour and mix.

Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the right consistency; slightly tacky, but when you touch it, it doesn’t stick to your hands. Once you reach this stage, turn the mixer on high for 6 minutes. Lightly grease the bowl, cover and let rise 1-2 hours.