Showing posts with label rolls. Show all posts
Showing posts with label rolls. Show all posts
SANDRAS FULL FLAVORED HOMEMADE ROLLS
Saturday, March 15, 2014
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| I tell you, the prep is so worth it, and the fragrance of the rolls while baking is overwhelming. Your efforts will be rewarded tenfold... |
Prep: 15 mins. |
Cook: 20 mins.
+ rising time
Posted by Sandra
INGREDIENTS:
1/2 cup butter
1 cup whole milk
¼ cup sugar
2 envelopes active dry yeast
2 eggs
½ teaspoon salt
4 to 5 cups flour
2 tablespoons butter, melted (for brushing rolls as they emerge from oven)
METHOD:
Add one stick of butter in a small saucepan over medium-low heat just until melted (do not burn); add the milk and heat just until warm, and add sugar stirring only to dissolve (do not boil). Remove warm mixture from heat and stir in yeast only to dissolve, and then let stand for 10 minutes.
Meanwhile, in a large mixing bowl beat the eggs, pour in yeast mixture while stirring; adding the salt, and flour in increments ending at 4 cups, and then adding more flour to make a soft dough.
Turn onto a floured surface and knead for 5 minutes until smooth. Oil the mixing bowl and place dough ball back into bowl, turning to coat with oil. Cover with plastic wrap and place in refrigerator overnight.
When ready to bake the next day, prepare muffin 2 muffin tins by spraying with oil (I like to use butter-flavored). Remove dough from fridge and punch down. Divide dough in half and make 12 balls out of each half (24 rolls total), laying a kitchen towel over them while leaving in a warm place to rise until doubled, about 45 minutes.
10 minutes before rising is done, preheat oven to 350 degrees. Bake rolls after they have doubled in size for about 20 minutes, just until golden brown. While you are waiting for rolls to cook, melt the remaining 2 tablespoons of butter (30 seconds in the microwave) to brush rolls as they emerge from oven.
Serve with your favorite meals. – Enjoy!
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TIP: Slow raise bread dough overnight in the refrigerator develops a richer flavor! Also, feel free to use a stand mixer with a dough hook for mixing and kneading -- it only takes about 6 to 8 minutes total versus the manual option.
California Spring Rolls – I used imitation crab for real!
Wednesday, February 12, 2014
I get the occasional request for a sushi demo. I usually tell the viewer (politely of course) to go out for sushi and leave me alone. Properly made sushi is an art and take decades of practice to master. Now, of course I could fake my way through a simple California Roll, which is just the basic crab, rice and avocado rolled up in a Nori seaweed wrapper. But, even that requires properly cooked short-grain sushi rice which is quite easy to mess up at home. So I came up with this idea to combine the components of the California Roll and present it in Spring Roll form. If you saw our Chicken Caesar Spring Roll clip, you saw how easy (and healthy) spring rolls are. They are fast, beautiful, and perfect for the summer, when you just don’t want go anywhere near the stove. These rice paper wrappers are found in any store that sells dry Asian noodles, which is every large grocery store. You’ve never seen them because you’ve never looked for them; they’re on the bottom shelf.Regarding the imitation crab I used for this recipe clip. If you’ve never thought about using it, it’s time to give it a try. Imitation crab has come a long way since it hit the market many years ago. It used to be fairly low quality; a little bit of Pollock, a lot of vegetable starch and other fillers, and probably a dose of good old Red Dye #2. Well, these days there are some very good quality varieties to choose from. READ THE LABELS! As I show in the clip, while still made mainly from Pollack many are also flavored with many different “real” fish and shellfish extracts including scallops, lobster, salmon, etc. It’s also a fat free food!
You may be surprised to know that many Sushi Bars actually use this higher quality imitation crab in their California Rolls, as the real crab would be cost prohibitive. Trust me, if you’re paying $2.75 for that California Roll, you’re not getting fresh Dungeness crab! Can you tell the difference? I hope so. There is nothing like fresh, sweet crab. But that doesn’t mean you shouldn’t also use the imitation crab for recipes like this. It’s inexpensive, delicious, and if you read the label, pretty nutritious. By the way, stay tuned for the very simple Wasabi dipping sauce I used along side these. Enjoy!
Ingredients:
spring roll wrappers (aka rice paper rolls)
imitation crab (flake style)
ripe avocado
shredded cabbage
red leaf lettuce
BROWN AND SERVE DINNER ROLLS
Tuesday, January 14, 2014
This recipe is just in time for the holidays and could not be easier. The dough goes together in the stand mixer (or bread machine) and only has to raise once. PARTIALLY bake the rolls (for about 10 minutes) then freeze them for later use.
When its time for dinner, pop them into the oven and finish baking them (no need to defrost). Youll know they are done when they turn golden.
This technique insures great FRESH yeast rolls at ALL dinners. It is also a HUGE TIME SAVING RECIPE during busy holidays; it makes a dozen rolls. As "Empty Nesters" it is nice to be able to bake just two or three rolls.
2 cups all purpose flour (divided) (see note)
1 envelope dry active yeast (I use 1 tablespoon)
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
2 tablespoons butter
Mix 3/4 cup flour, yeast, sugar and salt in the bowl of your stand mixer. Heat the milk, water and butter in the microwave for about 30 seconds, or just until it is "baby bottle warm". Add it to the flour mixture and beat with mixer for 2 minutes.
Add another 1/4 cup of flour and beat on high for another 2 minutes. Stir in enough of the remaining flour to make a soft dough.
NOTE: This recipe calls for 2 cups flour (total), but it takes me 2+ 1/2 cups. Since the moisture content of flour is always different (brand to brand and climate to climate), I suggest that you put in the 2 original cups of flour and then see how the dough looks. If its still very sticky, add a little more flour.
Knead the dough (with dough hook or by hand) for about 8 minutes; at the end of 8 minutes, the dough should come away from the sides of the bowl cleanly.
Cover with plastic and let it rest for 10 minutes. Divide dough into 12 pieces and shape into balls. Place in greased cupcake pans. Mist the top of the rolls with vegetable spray and cover loosely with plastic. Let rise until double (this dough rises very quickly and it only takes mine 30 minutes to rise).
Bake at 375 for 16 to 20 minutes (if you are going to eat them right away)or until golden brown. If you are going to freeze them as Brown and Serve Rolls, only bake them half way; cool then freeze.
Just before you serve these rolls, and while they are still hot, brush with butter.
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When its time for dinner, pop them into the oven and finish baking them (no need to defrost). Youll know they are done when they turn golden.
This technique insures great FRESH yeast rolls at ALL dinners. It is also a HUGE TIME SAVING RECIPE during busy holidays; it makes a dozen rolls. As "Empty Nesters" it is nice to be able to bake just two or three rolls.
2 cups all purpose flour (divided) (see note)
1 envelope dry active yeast (I use 1 tablespoon)
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
2 tablespoons butter
Mix 3/4 cup flour, yeast, sugar and salt in the bowl of your stand mixer. Heat the milk, water and butter in the microwave for about 30 seconds, or just until it is "baby bottle warm". Add it to the flour mixture and beat with mixer for 2 minutes.
Add another 1/4 cup of flour and beat on high for another 2 minutes. Stir in enough of the remaining flour to make a soft dough.
NOTE: This recipe calls for 2 cups flour (total), but it takes me 2+ 1/2 cups. Since the moisture content of flour is always different (brand to brand and climate to climate), I suggest that you put in the 2 original cups of flour and then see how the dough looks. If its still very sticky, add a little more flour.
Knead the dough (with dough hook or by hand) for about 8 minutes; at the end of 8 minutes, the dough should come away from the sides of the bowl cleanly.
Cover with plastic and let it rest for 10 minutes. Divide dough into 12 pieces and shape into balls. Place in greased cupcake pans. Mist the top of the rolls with vegetable spray and cover loosely with plastic. Let rise until double (this dough rises very quickly and it only takes mine 30 minutes to rise).
Bake at 375 for 16 to 20 minutes (if you are going to eat them right away)or until golden brown. If you are going to freeze them as Brown and Serve Rolls, only bake them half way; cool then freeze.
Just before you serve these rolls, and while they are still hot, brush with butter.
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