Honey Buns Place all ingredients together into the pan of your bread maker. Set on the dough cycle. You can substitute part or all honey for the 1/3 cup sugar. When dough cycle is finished, divide dough into 30 to 32 pieces, cover so they don’t dry out. Roll one at a time into snakes and coil them, moistening the “tail” and pressing it down on the edge to make a coiled bun. Place on foil lined and greased baking sheets (I get 15 to a sheet) . Remove pans and then preheat oven to 400F. Ice with frosting. To make the frosting: Mix together all ingredients and drizzle on Honey Buns after cooling. Cinnamon Rolls Recipe : Paula Deen Directions Heat oven to 350 degrees F. In a small bowl, dissolve yeast in warm water and set aside. When doubled in size, punch down dough. Coat the bottom of baking pan with butter and sprinkle with sugar. Meanwhile, mix butter, powdered sugar, and vanilla. Recipe courtesy of Paula Deen
Rosemary and Garlic Butter Rolls My sister stopped by this weekend to drop off the Electrolux Assistant mixer she had hidden in her basement for the past 5 years. Can you believe someone owning a machine like this and not using it? Craziness. It wasn’t until she caught me talking to one of our other sisters (I have 5 of ‘em!) about the KitchenAid she had bought that it dawned on her she too had a stand mixer lying around doing nothing particularly useful. In the short time I’ve had this mixer now, I found out that really bad things happen when I get cravings and have a powerful machine like this at my disposal. Ingredients: 2 tsp instant yeast (or 2 1/4 tsp active dry yeast) 1 stick butter (soft) 1/4 cup warm water 1 cup milk 2 tbsp sugar 1 large egg 1 tsp salt 3 cups flour 1 rosemary sprig 2 garlic cloves coarse sea salt Directions: The yeast. First, mix 2/3 stick of butter with 1 cup of milk. Lightly beat a large room-temperature egg. Keep 3 cups of flour nearby. Technically I wouldn’t have to add instant yeast to water.
How To Make Croissants [Chocolate Croissants, Pumpkin Spice Croissants, and Cinnamon Sugar Croissants] I hope you’re ready to see a billion underexposed photos of the same exact dough over and over and over again. Please say yes, because you will be rewarded with this. This was a… project. To say the least. I have been dying to try homemade croissants for ages, but after mention of them when I made almond joy scones, I could hardly wait. I have a very nostalgic reason for loving croissants: since I was young, each summer my grandma would always pick up a croissant from the Bread Box Bakery in Boyne City. But I also have a superficial reason for loving croissants: It’s Complicated. Too bad they don’t mention that it takes like 14 hours to really make croissants. I’m not about to tell you “oh! Oh… and I made four flavors of croissants: traditional, chocolate, cinnamon sugar and pumpkin spice. Easy enough… it all starts with some yeast and flour. I know you have all of the ingredients in your kitchen, which means you should probably start right now. No. Then you fold it up like a letter. 1. 2.
No Knead Bread Monday, September 10, 2007 No Knead Bread: so easy a 4-yr old can make it! It’s been almost a year since NY Times unveiled the secret to the revolutionary No-Knead Bread. And while fads come and go, this certainly is a recipe that has transcended the fickleness of foodies. It’s time to revisit the bread…. as many of us have been brainwashed by this summer’s ice cream! We’ve made close to 60 loaves since last November and I’ve got to tell you, it is still one of our family’s favorite things to eat. I firmly believe that every person should bake a loaf of bread at least once in their lifetime. No Knead Bread recipe so insanely brilliant – no sticky fingers, no doughy mess, no intricate measuring, no complicated kneading. So, without further blabbering, I’ve pimped out my son to demonstrate that baking No Knead Bread is so simple a 4-year old can do it. Of course I had to bribe him with 2 temporary tattoos. So, let’s start. 3 cups of bread flour in a big bowl. 1/4 teaspoon of instant yeast:
White Castle Slider Bun Recipe from CDKitchen 1 1/4 cup whole milk6 tablespoons nonhydrogenated vegetable shortening3 cups all-purpose flour1/4 cup granulated sugar1 tablespoon kosher salt1 packet (1/4 ounce size) active dry yeast Place milk in a small saucepan and bring to a simmer over medium heat. As soon as milk simmers, remove from heat and stir in shortening until melted. Add warm milk mixture and remaining ingredients to the bowl of a stand mixer fitted with a dough hook attachment. Increase speed to medium low and mix until dough is smooth and springy, about 4 minutes. Lightly oil a large mixing bowl, add dough, and turn to coat in oil. Punch down dough and turn onto a clean surface. To do so, cup your hand around the dough, press down very lightly, and roll the dough against the surface to form a bun. Set buns aside in a warm area until slightly risen and puffy (note that they will not double in size), about 30 to 40 minutes. Meanwhile, heat the oven to 400 degrees F and arrange the rack in the middle.