Mary's delicious rolls

I got this recipe from a friend many years ago...they are easy to make and turn out delicious every time!

Small bowl:
2 pkgs. yeast (or 2-3 tbsp.)
1 tbs. sugar
1/2 c. lukewarm water

Large bowl:
2 c. warm water
1 c. sugar
1 c. butter
2 tsp. salt
2-3 cups flour

Mix ingredients in small bowl.  Add yeast ingredients to large bowl mixture.  Add 4 eggs and 4-5 cups more flour to make a stiff batter (do not knead).  Oil the top of the batter and place in the fridge overnight or at least 4-6 hours. 

Divide it into 4 sections.  Roll one section into a circle (about 1/2 inch thick) and brush the top of the circle with butter.  Cut it like a pizza into 12 pieces.  Roll from the wide point to the small point and place on a baking sheet point down.  Let rise for 2 hours.  Bake at 375 degrees until beginning to brown, then turn the heat down to 350 degrees for 8-10 minutes.  Brush with melted butter and enjoy!

Easy, Awesome Dinner Rolls!

Yes, another recipe I found on Pinterest ;)

The original recipe is from How Does She

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It's true-- these were super-easy!

And not overly time-consuming.

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INGREDIENTS:

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1 1/2 cups of milk

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3/4 cup + 1 Tablespoon Sugar

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1 egg

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1 Tablespoon salt

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2 Tablespoons yeast

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2 cups of warm water

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about 9-10 cups of flour

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at least 1 cup of butter

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DIRECTIONS:

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1. Mix 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter

in a microwave safe bowl, and microwave for about 2 minutes.

 Cutting the butter into pieces helps it melt faster. There will

probably be some little cubes of butter still floating in the

hot mixture, they will melt.

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2. We are going to add yeast to this hot mixture,

but it will be too hot to just dump the yeast straight in

(it would kill it!). To cool it down stir in 1-2 cups of flour,

 then add 1 egg and 1 Tablespoon of salt, and leave it to cool

for a couple of minutes. Meanwhile, in a measuring cup dissolve

2 Tablespoons of yeast in 2 cups of warm water and

1 Tablespoon of sugar. Let it sit for a couple of minutes

until it is bubbly.

**Keep track of how much flour you are adding!!!

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3. When milk mixture is warm and not HOT anymore,
add the yeast mixture into it. Using a fork or wooden spoon,
gradually stir in 9-10 cups of flour

 (counting the flour you have already added to cool it earlier).

I would recommend only adding 2 cups at time and stirring in between.

These rolls turn out so much better when they are mixed by hand.

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4. At the end the dough will be dense and sticky, and may be hard

to stir, you can use your hands to incorporate the rest of the

 flour if needed. Be sure not to add too much flour. Then smooth the dough

 out and cover the bowl with plastic wrap. Leave it in a warm place and let it raise.

(You want it to double in size, which usually takes about 45 mins to an hour.)

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5. Cover your working space with flour to prevent the dough

 from sticking. Dump your dough out and divide it into 4 balls.

Eyeball the sizes, then lift them up and feel the weight of each ball.

Try to make them even, but they don’t have to be perfect.

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6. Using one ball of dough at a time: roll the dough into a circle

on a floured counter. Once it is rolled out spread the top with

 butter from edge to edge. You will use about 2 Tablespoons per circle of dough.

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7. Cut the dough into quarters using a pizza cutter. Then cut each

quarter into three. (This leaves you with 12 slices from the one circle.)

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8. Roll each triangle up from wide end to pointed end and set on a

buttered baking sheet. You should end up with 48 rolls.

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9. Preheat to 350. Place baking sheets in a warm place (on top of the

stove) to let them rise. Once they are touching and full in size,

cook (one pan at a time) in the oven ’till they are golden brown.

About 10 – 15 minutes, it may take longer depending on how hot

 your oven cooks. Keep a close eye on your first pan to get the right

 time for the second.

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10. When taken hot and fresh out of the oven, rub a stick of butter

over the top of the rolls for buttery glaze ;)

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YUM!

30 min rolls. UPDATED

I've always loved homemade bread/rolls, and my family

does too... but I'm not as long on patience as I should be.

But I also don't wanna pay so much for Rhodes frozen dough!

Which is why I was stoked to come across this awesome idea!

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30 Minute Rolls

(yes, that's from start to finish !!)

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INGREDIENTS:

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1 C. plus 2 T. warm water

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1/3 C. oil (I used veg., she uses canola)

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2 T. yeast (or 2 of the pre-packaged packets)

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1/4 C. sugar

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1/2 t. salt

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1 egg

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3 1/2 C. flour

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DIRECTIONS:

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1. Preheat to 400

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2. In bowl combine water, oil, yeast and sugar (mix in

mixer or with beaters or stir).  Allow to rest for 15 minutes.

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3. Using your dough hook (or your hands like me!), mix

in salt, egg and flour.  Knead (w/ hook or hands) til well

incorporated and dough is soft and smooth.

(Mine was a bit sticky so I added small palms of flour til I

could manage it.)

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4. Form dough into 12 balls and then place in a

greased 9 x 13 pan and allow to rest for 10 minutes.

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5. Bake for 10 minutes at 400 degrees or until golden brown.

Voila!

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**UPDATE: The first time I made these, I measured out the 2 T. of yeast,

and while they were good, they tasted a bit yeast-y. 

Since then, I've used 2 of the small packets (which are actually a bit less

than a tablespoon), and it's worked like magic!

This original recipe came from YourHomeBasedMom

Blueberry Zuchinni bread

I still have lots of zuchinni, so I tried another new recipe.

DELISH!!!

 

 

Blueberry zuchinni bread

• 3 eggs, lightly beaten

• 1 cup vegetable oil

• 3 teaspoons vanilla extract

• 2 1/4 cups white sugar

• 2 cups shredded zucchini

• 3 cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1 tablespoon ground cinnamon

• 1 pint fresh blueberries (I used thawed frozen, I had on hand)

Directions

1. Preheat oven to 350 degrees Lightly grease 4-5 mini-loaf pans.

2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.

3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Pizza Factory Bread Twists // (and/or garlic bread spread)

Ah, yes.  Another Pinterest find.

I don't post things from Pinterest on here til I've

actually tried it, and we did so with these on Sunday.

DIVINE.... {~angels singing~}

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Now, of course, my grocery store I ran to at about midnight

did NOT have skewers (!!), so we ended up doing Pizza Factory

Rolls, instead.  Didn't matter.

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You can use this butter-spread on rolls,

french bread for garlic bread-

whatever!  It's delish.  So, here goes:

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INGREDIENTS:

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*Rhodes frozen rolls (as many as you want- it takes

two rolls to make one twist)

[You could, of course, use homemade dough or whatever too...]

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*2-4 T. melted butter

(The less butter you use, the stronger the garlic flavor...)

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*1/4 t. garlic salt

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*1/4 t. garlic powder

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*1/4 t. dill weed

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18" skewers (bamboo or other large-size skewer)

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DIRECTIONS:

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1. Let dough thaw and rise. Knead two rolls together and

roll into a thin rope. Twist the rope around the skewer and hang

on a cake pan (you can place them on a greased cookie sheet,

but they'll have flat marks on the bottom when they're done baking).

SMART!!

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2. Repeat till all dough is used. Let twists rise till doubled.

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3. While they are baking, combine the glaze ingredients so the flavors will blend.

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4. Bake twists at 375 for about 12-15 minutes or till golden brown.

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5. Remove from oven and brush with the butter glaze. (The butter is

so good, my family was dipping rolls and bread into it... mm hmm.)

-I will never buy garlic bread spread again. Too good.

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~from recipe-exchange-group.blogspot.com via Pinterest

Carrot, Zuchinni, apple, chocolate bread

Zucchini, carrot and apple bread with pecans and chocolate

2 2/3 cup all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1 tsp cinnamon

1/2 tsp all-spice

1/8 tsp nutmeg

1 1/3 cup white sugar

1/2 cup firmly packed brown sugar

3 eggs

1 c. melted butter

2 tsp vanilla

4 cups total grated zucchini, carrot and apple

1 cup chocolate chips

1 cup pecan halves, roughly chopped

*
Directions

Preheat oven to 350 degrees.

Grease and line loaf pans 

Grate your zucchini, carrot and apple. Set aside.

In a bowl sift together the flour, baking soda, baking powder and spices. Set aside.

In a large bowl add the sugars and egg and mix. Add the melted butter, and vanilla and mix. Stir in the flour in 3 parts, then add the zucchini, carrots and apple mixture. Add the pecans and chocolate chips. Stir until well combined. Divide between the pans.

Bake on the middle shelf of the oven for 1 – 1 ¼ hrs.

Farmers wifes rolls

Very Tasty...No Fail Rolls
1/2 c. warm water
1/2 c. warm milk
1 egg, silghtly beaten
1/3 c. butter, softened
1/3 c. sugar
1 t. salt
3 3/4 c. flour
2 1/2 t. yeast
Preheat your oven to 400 degrees. Activate yeast in water, milk and sugar mixture. When yeast is good and bubbly add butter, beaten egg, flour and salt and mix. I put everything into
my Kitchen Aid mixer and let it go. Let it mix until a soft dough forms.
Next, divide dough into two equal parts. Roll each part into a circle, spread more butter onto
circle, cut into wedges and roll from the outside in forming a cresent. Let raise, and then
bake for 10-12 minutes.

Nothin says lovin like buns in the oven....

Banana Blueberry Muffins

Yummy Banana blueberry Muffins

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/3 cup butter, room temperature
2 eggs
1 cup mashed ripe bananas (or two medium-sized bananas)
1 teaspoon vanilla
1 cup fresh blueberries (rinse and pat dry)
Preheat oven to 350 degrees and line tray with muffin cup papers.
Sift flour, baking powder, salt and sugar together with a wire whisk.
Add butter, eggs, bananas and vanilla.
Mix on low until just combined.
Fold in blueberries. Reserve some to place on the tops.
Bake for about 20 minutes or until toothpick inserted comes out clean.
Serve while still warm with butter.
Makes 12-15 muffins.

From Sue's Kitchen

Welcome

Welcome to our yummy recipe blog!

A place for our family and friends to share yummy treats...

 If you want to post recipes here,

either send me your email address so I can add you as an author

OR

email me your recipe and I can post it for ya!

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I've always enjoyed cooking,

but it wasn't until I began staying at home full-time

that I had the time to really get into experimenting,

trying new recipes, creating new dishes

and taking old ones and making them my own.

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Here's to sharing and cooking and laughing and

hopefully... no food poisoning ;)

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{my email is brittany.faiga8@gmail.com if you wanna send me your

gmail or any recipes...}