Date: Sun, 26 Nov 2017 06:45:28 +0000 --------------- BEGIN bread-bakers.v117.n046 --------------- 01. Has my dough doubled yet? (Jeff Dwork) 02. Garlic Parmesan Dinner Rolls (Reggie Dwork) 03. Easy Potato Rolls (Reggie Dwork) 04. Pumpkin Dinner Rolls (Reggie Dwork) 05. Cornbread with Caramelized Apples and Onions (Reggie Dwork) --------------- MESSAGE bread-bakers.v117.n046.1 --------------- Date: Mon, 20 Nov 2017 00:45:41 -0800 From: Jeff Dwork Subject: Has my dough doubled yet? A suggestion I found somewhere on the internet: Take a picture of your dough before it starts to rise. Use this later as a reference to gauge how much it has risen. Jeff --------------- MESSAGE bread-bakers.v117.n046.2 --------------- Date: Sat, 25 Nov 2017 11:26:26 -0800 From: Reggie Dwork Subject: Garlic Parmesan Dinner Rolls * Exported from MasterCook * Rolls, Garlic Parmesan Dinner 1 Recipe By :Kendoll Baldwin Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packets yeast -- (3/4 oz or 21 g) plus 1 tablespoon sugar 1/4 cup warm water 1 1/4 cups milk 5 tablespoons sugar 3/4 teaspoon salt 1/4 cup unsalted butter -- (1/2 stick) 4 1/2 cups all-purpose flour 1 large egg Toppings: 4 cloves garlic -- finely minced 1/2 cup salted butter -- melted 2 tablespoons chopped parsley 1/3 cup shredded Parmesan cheese Homemade bread dough turned into the best dinner rolls with garlic and Parmesan cheese. Prep: 20 Mins Inactive: 40 Mins Bake: 10 Mins Dissolve the yeast with the sugar in warm water. Heat the milk with the sugar, salt, butter until lukewarm. Add the egg to the yeast mixture. Combine the yeast mixture, the milk mixture, and all of the flour. Stir to combine well. Cover the dough and rest for 15 minutes. Using a stand mixer with a dough hook, knead the dough for 5 minutes. Preheat oven to 350F. On a floured surface, roll out the dough and and divide it into 24 balls. Roll out each ball and tie each into a knot. Cover and let rise for 25 minutes. Meanwhile, prepare the garlic-herb butter by combining all the Toppings ingredients together, except Parmesan cheese. Brush the butter mixture generously on the surface and top with Parmesan cheese; bake for 10 minutes. Brush with the remaining butter mixture and serve warm. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 166 Calories; 7g Fat (37.6% calories from fat); 4g Protein; 22g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 135mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2017 - 1111 --------------- MESSAGE bread-bakers.v117.n046.3 --------------- Date: Sat, 25 Nov 2017 11:36:29 -0800 From: Reggie Dwork Subject: Easy Potato Rolls * Exported from MasterCook * Easy Potato Rolls Recipe By :Kendoll Baldwin Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups scalded milk 1/2 cup sugar -- plus 2 tablespoons sugar 6 tablespoons unsalted butter 1/2 cup potato flakes 1/2 tablespoon salt 1/2 tablespoon RapidRise yeast 2 large eggs 3 1/2 cups all-purpose flour 2 1/2 tablespoons unsalted butter -- softened 2 tablespoons unsalted butter -- (melted), for brushing The best, softest, pillowy homemade potato rolls recipe ever! Prep: 2 Hr Bake: 15 Mins Total: 2 Hr 15 Mins Heat a medium sauce pan over medium heat and add the milk. Scald the milk until it begins to foam at the edges but not boiling. Remove from heat and add the sugar, butter, potato flakes and salt. Mix well and let cool to lukewarm. Add the yeast, stir and then add the eggs, stirring all ingredients until they are well combined. Put the flour in a large bowl. Pour in the milk mixture and stir until it forms a dough. The dough should be soft and slightly sticky. Cover the dough with a damp towel and let rise for one hour. Divide the dough into 4 equal portions. Work with 2 dough balls at a time, roll it on a flat surface dusted with flour, into 10" circles. Spread the soft butter on the surface of one dough circle and put the second circle on top of the buttered circle. Seal the edges by pinching with fingers. Using a pizza cutter and cut into 8 triangles. Starting at the wide end, roll the triangle up to form a crescent roll. Repeat the same until you make 16 crescent rolls. Cover the rolls with a damp cloth and let rise for another hour. Bake at 350F for 14-20 minutes, or until golden brown. Brush with the melted butter before serving. Source: "" S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 226 Calories; 9g Fat (36.6% calories from fat); 5g Protein; 31g Carbohydrate; 1g Dietary Fiber; 50mg Cholesterol; 223mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 1111 --------------- MESSAGE bread-bakers.v117.n046.4 --------------- Date: Sat, 25 Nov 2017 11:45:51 -0800 From: Reggie Dwork Subject: Pumpkin Dinner Rolls * Exported from MasterCook * Rolls, Pumpkin Dinner Recipe By :King Arthur Flour Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Cast-Iron Skillet Hand Made Low Fat Posted Side Dish Snacks Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 teaspoons instant yeast 1/4 cup brown sugar 1/2 cup lukewarm milk 4 tablespoons softened butter 2 teaspoons salt 2 teaspoons pumpkin pie spice 2 large eggs 3/4 cup pumpkin purée -- (canned pumpkin) 4 cups all-purpose flour This pumpkin dinner rolls recipe is so easy and takes about 60 minutes. I love making them in my cast-iron skillet. Prep: 15 Mins Rising: 150 Mins Bake: 25 Mins Combine all of the ingredients in a large bowl, mix and knead - using your hands, a stand mixer, or a bread machine set on the dough cycle - to make a soft, smooth dough. Place the dough in a lightly greased bowl, and allow it to rise for 60 to 75 minutes, until it's puffy though not necessarily doubled in bulk. Gently deflate the dough, and transfer it to a lightly greased work surface. Divide the dough into 24 equal pieces. Round each piece into a smooth ball. Lightly grease a large cast-iron skillet or a sheet pan and arrange the dough. Cover the skillet or sheet pan, and allow the rolls to rise until they're crowded against one another and quite puffy, about 1 1/2 to 2 hours. Towards the end of the rising time, preheat the oven to 350F. Uncover the rolls, and bake them for about 20 minutes. Cover the top with aluminum foil if they brown too fast. Remove the rolls from the oven, and brush with melted butter. Serve warm. Freeze for longer storage. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 106 Calories; 2g Fat (18.0% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 201mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2017 - 1111 --------------- MESSAGE bread-bakers.v117.n046.5 --------------- Date: Thu, 23 Nov 2017 20:28:59 -0800 From: Reggie Dwork Subject: Cornbread with Caramelized Apples and Onions * Exported from MasterCook * Cornbread with Caramelized Apples and Onions [R T] Recipe By :Bon Appétit Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons unsalted butter -- 1/4 cup + 2 Tbsp 1 medium onion -- thinly sliced 1 teaspoon kosher salt -- plus more for seasoning 2 medium apples -- red or pink skin, thinly sliced 2 teaspoons sugar 3 teaspoons fresh thyme leaves -- divided 1 1/2 cups cornmeal -- fine grind 1 cup all-purpose flour 1 tablespoon baking powder 2 large eggs 1 1/2 cups buttermilk The original recipe called for 3/4 cup + 2 Tbsp unsalted butter and 5 Tbsp sugar. We made it as written here and it was good. It could have used a bit more salt, though. Preheat oven to 400F. Melt butter in an 8" cast-iron or other oven-proof heavy skillet over medium-high heat. Pour all but 2 Tbsp butter into a small bowl and set aside. Add onion to butter in skillet, season with salt and pepper, and cook, stirring occasionally, until onion is softened and beginning to brown, about 4 minutes. Add apples, 2 tsp sugar (original: 2 Tbsp sugar), and 2 tsp thyme and cook, stirring often, until apples are softened, about 4 minutes. Transfer onion mixture to a medium bowl and reserve skillet. Whisk cornmeal, flour, baking powder and 1 tsp salt (original: add 3 Tbsp sugar) in a large bowl. Gradually whisk in eggs, buttermilk, and 1/4 cup (original: 3/4 cup) reserved melted butter until smooth (no lumps should remain). Fold in 3/4 of onion mixture (original: 1/2 mixture) and scrape batter into reserved skillet. Top with remaining onion mixture and remaining 1 tsp thyme. Bake cornbread until golden brown and a tester inserted into the center comes out clean, 30 to 40 minutes. Let cool slightly before serving. Do ahead: Cornbread can be made 6 hours ahead. Reheat before serving, if desired. Source: "Bon Appétit November 2013" S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 197 Calories; 7g Fat (33.3% calories from fat); 5g Protein; 28g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 324mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2017 - 1123 --------------- END bread-bakers.v117.n046 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved