BUTTERMILK YEAST ROLLS

Buttermilk Yeast Rolls 

I love to see recipes with Buttermilk!   So, here is another bread that I made.   I found this recipe on Pinterest and was made by Bunny's Warm Oven   BUTTERMILK YEAST ROLLS  Another keeper for Andi.......

I love pinterest, I have made many recipes some we love and others just didn't do me right!!!!  But that's ok  I keep cooking and baking looking for the perfect recipe for Mr. Dick and myself.  

BUTTERMILK YEAST ROLLS RECIPE

This recipe was adapted from Red Star

Buttermilk Yeast Rolls

1 cup buttermilk 

1/4 cup water 

1/4 cup oil

3 cups bread flour

1 teaspoon salt

2 tablespoons sugar

1/2 teaspoon baking soda

1 package of active dry yeast (2 1/4 teaspoons)

In the bowl of your mixer with the dough hook add the yeast, 1 cup of the bread flour, salt, sugar and the baking soda and mix to blend these ingredients.

In a saucepan add the water, buttermilk and the oil and heat this to 120 degree's. 

Add the heated milk mixture to the mixing bowl and mix for about 4 minutes on medium speed. With the mixer on low speed gradually add the remaining flour and mix with the dough hook until smooth. The dough is soft.  

Using a large bread bowl that is oven proof grease the inside of the bowl then add the dough and roll it around to grease the entire dough ball.  Then cover with a clean dish cloth.   Place the bread bowl in a warm oven, you can turn your oven to the lowest setting and allow to heat for 1-2 minutes then turn the oven off and put the bread bowl in the oven for 15 minutes.   

Grease a 9x9 inch baking dish, then press the dough into the dish. Sprinkle the dough with a bit of flour.  Then with a sharp knife cut the dough into 12 rolls going almost to the bottom of the dish.  Cover and let the dough rise again.    This is when I set my heating pad on the table and turned it to low to medium heat placed a towel over the pad then set the baking dish on the towel and covered my rolls with the same dish towel and let them rise.....Your dough is ready for baking when you touch the dough with your finger and the indentation from it remains.   

Bake in a preheated 400 degree oven for 15-20 minutes.     Remove from the baking dish and enjoy!  

AMISH POTATO ROLLS AND ZUCHINNI PINEAPPLE LOAF

Baking today from Pinterest..............

My first attempt at making rolls.........with yeast!  Thinking I may change the name to "Amish heating pad Potato rolls"   Yup, I used the heating pad to help rise my dough and it worked.   I found this recipe for the rolls on Pinterest from baked by rachel.   These rolls came out great for my first attempt at a yeast roll.   They were fairly easy to make and are light and fluffy.  Served hot from the oven and cover with butter. 

Print recipe from Rachel

I did make a mistake and used 2 1/2 teaspoon of yeast.  One quarter teaspoon more then what the recipe calls for. I also kneeded the dough for a minute or so.  When making the potato make sure you mash it well to rid of any potato lumps.  NO lumps wanted in my bread.  The end result I was pleased with myself. 
After making the dough and putting in a lightly greased bread bowl I set the bowl on the heating pad and set the control to med high.  I covered the bowl with a clean linen towel.  This is one place that the I Phone timer is great.  I set my time for 90 minutes and went about doing other things.  Not done yet, one more step.  Follow the directions from Rachel    Enjoy 

My next try was making Zuchinni Pineapple Loaf which is great I got 2 loafs of Zuchinni bread.  I wrapped one of the loafs in freezer paper and placed in the freezer for another day.   And I ate the other one........no not really but I could.   Very good

This is also a pinterest find at mennonitegirlscancook.  The bread is perfect!   I did drain the pineapple using a 8 ounce can of crushed pineapple.  You can see the bits of pineapple in the bread, moist and yummy.    

Print recipe 

RED LOBSTER CHEDDAR BAY BISCUITS

Just like the biscuits at Red Lobster...........I searched around and found many recipes that started with the baking mix but I wanted to use my own flour and make the biscuits myself.   I found this wonderful recipe for Red Lobster Cheddar Bay Biscuits at cinnamon spice and everything nice where Reeni does the best of the best cooking.  

PRINT RECIPE

When I made these biscuits I ended up using a little more buttermilk, I think the reason was because I had shaken the buttermilk so I had more bubbles...........Then for the cheddar cheese I used Cabot Extra Sharp.  

   Enjoy  

SWEET BLUEBERRY BISCUITS

I think for sure I like this recipe.  I found these on see. try. eat. Her name is AC.  I think she is a southern girl because she talks about using White Lily flour.  That is found in the south, have never seen that in Maine Markets.  We do have King Arthur which we love.  I didn't follow the directions from AC.  I did things a little bit different. Not sure why, I had every intention,  it just happened that way.  These are to be served as soon as they come out of the oven.  So yummy.   Next time I will do as AC did.  She made them as biscuits and I cut mine as scones.  The frosting on top helps to make these extra special.  Go check her out and take a peek at her biscuits.   

PRINT RECIPE

2 cups All-Purpose Flour 1 TBSP baking powder 1 1/2 tsp salt 3 TBSP sugar 1 stick unsalted butter (VERY cold) 3/4-ish cup buttermilk (use enough until the dough is just barely wet enough) 1 cup frozen blueberries 1/2 stick melted salted butter (this is spread on top of the biscuits after they have baked for a little bit) TOPPING: 1 c. powdered sugar 3 Tb. milk (or more if not thin enough) 1/2 tsp. vanilla   Stir the topping ingredients and set aside.    Cut the cold butter in small pieces and put in freezer on wax paper.  Let it stay in freezer for about  10 minutes.   I melted a bit of bacon grease in my cast iron skillet then wiped it clean.  Set this aside.  Preheat oven to 500 degrees. Combine all the dry ingredients (flour, baking powder, salt, sugar) together and then cut in the cold unsalted butter. Cut in until the butter is about pea sized, relatively well mixed in. Add buttermilk.  Add slowly until you have just enough where the dough separates from the sides of the bowl.  Stir until just combined and roll it out onto a well-floured surface. Before kneading, prepare a large area for kneading. (I use a large cutting board for easy clean-up!)  Sprinkle the area with some flour. Put the dough on the floured area and sprinkle some flour over the  dough. Press the dough out (no need to roll with a pin) and flatten to about 1/2″ thickness. Put  blueberries over dough. Knead a couple of times and flatten back out to about 1″ thickness.  (Honestly, the thicker the better, because they rise so beautifully!) The berries will likely start  to bleed onto the dough and you’ll start to see flecks of blue as the berries defrost.  This is where I went off sideways.............didn't follow directions at all   I sprinkled flour on my  large cutting board, placed the dough and sprinkled with a little more flour. I rolled the dough out  then I put the blueberries on top of the dough and gently pressed the berries into the dough.  Then I started folding the dough over and over then I pressed it out with my hands got out my pizza dough cutter and cut the dough with the cutter into 8 pieces.  I made my circle about the same size as the black spider and layed each cut piece into the prepared skillet.   Bake and continue with the correct directions.     Place biscuits in a cast-iron skillet and be sure biscuits are touching. Bake at 500 degrees for about 8-10 minutes. At about the 6 minute mark, take the skillet out  of the oven and brush the biscuits with the melted salted butter. This is an integral part of the  baking process. And be liberal with it, brush on the sides of the biscuits if they are showing. When you take the biscuits out of the oven, let the pan cool for about 10 minutes.  Pour the sauce over the biscuits after 10 minutes. Use as much or little of the sauce as desired.

Happy Baking,  Andi 

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BUTTER SWIM BISCUITS

First,  I must say we can't eat like this everyday.................These biscuits may make your heart scream............and your arteries may not be doing a happy dance.   But, I did make these and they are all butter! So good, kinda like Monkey bread, you can almost pull them apart like Monkey Bread. The edges are crispy and all you smell is butter.   Paula Deen would be so happy with these.  They have her name written all over them.   But, I don't think the recipe came from Paula.   I found the recipe for these buttermilk biscuits on a blog called simply texas.   Her ame is Bethany.  Put the blame on her!  You need to make biscuits, give these a try. I am sure everyone will be happy with eating these.  My second confession is I have made these twice.  Yup, twice.  We used them for the biscuit for strawberry shortbread the second time. Hope my doctor doesn't read this blog.  
                        Happy Baking   Andi 

Love in every bite.   butter and more butter  

2 1/2 cups all purpose flour

4 tsp baking powder

4 tsp sugar

2 tsp salt

1 3/4 cups buttermilk

1 stick of butter

Melt the stick of butter and pour into a 9x9 inch baking dish or melt the butter in a glass 9x9 inch baking dish.   In a large bowl add the flour, baking powder,  sugar, and salt and whisk this together.  Then add the buttermilk and mix with a wooded spoon.  The batter will be stiff.  You can do this a couple of different ways.  1. add the buttermilk dough to the melted butter and press the mixture into the sides of the baking dish. If doing this method then after you have the batter arranged in the 9x9 baking dish use a knife and make the indications of the 9 biscuits.      Or 2. use a ice cream scoop and scoop 9 scoops of batter into 3 rows and gently press the scoops to form the 9 biscuits.    Pressing each scoop to touch each other and allowing the butter to go where it wants.   Bake at 450 degrees for about 20 to 25 minutes.   I baked mine at 445 degrees for 20 minutes.  My oven runs hot.       The wednesdaybaker found these at Simply Texas.   

print recipe

So good...........

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CORNMEAL DAISY BISCUITS

Looking like spring time, cute little biscuits. 

Cornmeal Daisy Biscuits
Cooking Light 1994

1 1/2 cups flour
1/2 cup cornmeal
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 Tbsp sugar
3 Tbsp butter or margarine
3/4 cup buttermilk
1 Tbsp flour
Preserves of your choice I used whole berry cherries, or strawberry jam or jelly

Combine the flour, cornmeal, baking powder, soda, salt and the sugar in a medium size bowl. Mix this then add the butter and use your pastry blender to combine all. You want it to resemble coarse meal. Break the butter up into the smallest pieces as possible. Add the buttermilk and stir just enough to combine. Sprinkle your pastry board with the 1 Tbsp of flour and knead the dough 3-4 times. Roll out to about 1/2 inch thick and cut with a biscuit cutter. They suggested a 2 inch cutter I used a little larger one. Then cut the biscuits with a knife 4-6 times to resemble the petals of flowers. Place in your prepared baking sheet. Press your thumb in the center of each biscuit and place about 1/2 tsp of jelly in the center of each biscuit. Bake at 425 degrees for about 10 minutes or until light brown.

STRAWBERRY SHORTCAKE BISCUITS

Shortcake Biscuits
The Farmer's Everyday Almanac Cookbook
Copyright 2008


Aren't these little gems cute?  This will be my go to biscuit recipe for any kind of shortcake.  Does this strawberry shortcake look like the 4th of July?  I am rushing winter out of Maine. We've had enough.  I sprinkled the tops with some pearl sugar from King Arthur Flours.  I think the photo of the strawberry shortcake says it all. It tasted so yummy, tender and sweet.   

2 cups all-purpose flour
3 tbsp sugar
2 1/2 tsp baking powder
1/2 tsp salt
6 tbsp butter, unsalted and cold
1/2 cup milk
1/4 cup sour cream
1 large egg
1/2 tsp vanilla extract

Coating:
1 large egg, beaten with 1 tbsp milk
sugar, for sprinkling

In a large bowl combine the sifted flour, sugar, baking powder and salt. Cut the butter in pea size pieces. Cut this into the flour mixture. Then in another bowl whisk the milk, sour cream, egg and vanilla. Gradually add this to the flour mixture and mix just enough to moisten it all. Cover the bowl with plastic wrap and allow to sit for 5 minutes. Using a regular size ice cream scoop, scoop out to make 6 balls. Making them a little smaller then a tennis ball. Flour you hands and roll them into ball size. Place them on parchment paper on a baking sheet or grease your baking sheet with baking spray. Mix the other egg and whisk with the milk. Brush each biscuit ball and sprinkle with sugar. Place the oven rack in the middle of the oven. Bake at 450* degrees for about 15- 20 minutes. To serve cut the biscuit in half edgewise and add your favoite fresh fruit.  With a dollop of whipped cream. 

* my oven the 450 degrees was a bit too high, they were very crispy,  brown on the bottom after just the 15 minutes.

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Harvest Cinnamon Rolls

Harvest Cinnamon Rolls

whatscookingamerica

Making Cinnamon rolls was my first attempt to make anything with yeast.  And I did it.  They came out fat, moist, lots of cinnamon, and sweet frosting on top.  This recipe is a keeper, visit the web site they offer suggestions on baking and freezing, and other important information like using vital wheat gluten which will help the sweet bread rise better, be more elastic and easier to roll. 

Bread dough: step 1
1 cup of milk (heat in microwave about 1 minute)
1/4 cup of warm water (110 degrees)
1 tsp vanilla
1/2 cup butter, room temp
2 eggs, slightly beaten
1/2 tsp salt
1/2 cup sugar
5 cups bread flour
3 tsp instant active dry yeast

Cinnamon Filling: step 2
1/2 cup butter (room temp)
1 cup firmly packed light brown sugar mixed with
4 to 5 tbsp of cinnamon   (see comment this may be too much cinnamon for you)  adjust according

This is my rolled out dough to be roughly 15x24 inches





Icing: step 3
2 ounces of cream cheese (room Temp)
1/4 cup butter (room Temp)
1 cup 10x sugar
1/2 tsp vanilla

Using your kitchen aid stand mixer combine the ingredients in the order given. Only those from step 1. I use a kitchen thermometer and tested the temp of the water and milk to 110 degrees. Add the remaining ingredients and use the bread hook for the mixer and blend all ingredients. Turn the dough out on your kitchen counter which you have sprayed down with pam spray and kneed this dough for about 10 minutes. Then put the dough back in the bowl and cover with plastic wrap and let rest for about 10 minutes
Butter your 9x13 inch cake pan. Using a smaller bowl mix the light brown sugar and the cinnamon together.
Heat up the oven, just a bit. Which you can use to help the dough rise. The oven walls should be comfortable for you to put your hands on. If not let it cool down before putting your cinnamon rolls in the oven. But turn of the oven after you heated it a bit. The rolls will need 45 to 60 minutes to rise and double in size. If the kitchen is warm you can eliminate the warm oven to assist in the rising of the dough. Just place your cake pan in a warm place on the counter and allow to set for 45-60 minutes. They will rise to double the original size.
Using a large surface roll and stretch this dough to 15x24 inch rectangle.
Brush the dough totally with the room temperature butter, then sprinkle the dough with the sugar mixture. Roll up starting at the long end, not tight but loosely and pinch the ends, and along where the roll comes together. Then using your best judgement cut off the ends, cut the roll in 1 1/2 inch sections. I use my ruler, my eye ball is not good. Place the cut dough in the buttered 9x13 inch pan. Do not let the rolls touch the side of the dish, or each other for the rising. That will happen as they rise, they will fill the 9x13 inch pan before you will bake them. 12 rolls in this pan and the other 3 will go in another buttered small pan. Cover the rolls with a dish towel and let rise.
To bake the cinnamon rolls. Preheat the oven to 350 degrees and bake for about 20-25 minutes until they are light brown. Allow to cool on counter then make the icing and frost.

This is after they have risen but have not been baked yet.  You can see they are filled in, touching the sides of each other, and the pan.

This is after they came out of the oven. 

Enjoy and happy baking   

BUTTERMILK BISCUITS

Light, airy biscuit. Great big taste with very little effort.  Serve these warm and spread with butter and homemade raspberry jam.   

Buttermilk Biscuits by Marjorie Standish 

3 cups flour
4 1/2 tsp baking powder
2 tbsp sugar
1/4 tsp salt
3/4 tsp cream of tartar
3/4 cup of softened butter
1 egg, slightly beaten
1 cup buttermilk

In a large bowl combine the flour, baking powder, sugar, salt and cream of tartar. Cut into this the softened butter, mixing with a spoon. Add the slightly beaten egg and the buttermilk. On a lightly floured board knead the dough for a few minutes, or I have also cut a large piece of freezer paper and put some flour and roll or pat with your hand to 1 inch thick and cut with a 2 1/2 inch biscuit cutter. When I use the freezer paper the clean up is much easier.  Place the biscuits in a 9x13 inch buttered baking pan. I used my Pampered Chef round baking dish. I got 9 biscuits.  But it will depend on the size of your biscuit cutter. Adjust baking time. Bake for about 10-15 minutes at 450 degrees until golden brown.

          yankee magazine best-brownies    

our love of brownies continues and these brownies were a big hit.

Happy Baking