Rhodes frozen dinner rolls (use number desired)
1/3 cup butter, melted
1/8 cup chopped fresh parsley or 2 tsp. dried parsley
¾ cup Parmesan cheese
1 tsp. garlic powder
1 tsp. Salad Supreme
Dip frozen rolls in butter in a shallow bowl.
In another shallow bowl, mix parsley, Parmesan cheese, garlic powder, and Salad Supreme. Coat rolls in cheese mixture. Place rolls on an ungreased cookie sheet. Cover and let rise 4 to 5 hours, until double in size. Heat oven to 375. Bake 15 minutes.
Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts
Sunday, May 3, 2026
Saturday, October 9, 2021
Brazilian Cheese Rolls
2 eggs
1/2 cup olive oil
1 1/3 cup milk
3 cups tapioca flour
1 cup grated cheddar cheese
1 tsp. salt
Preheat oven to 400°. Grease 2 muffin tins with cooking spray. Combine all ingredients in a blender. Pulse until combined, stopping to scrape down the sides with spatula as needed.
Pour batter into muffin tins, filling each about halfway full. Bake for 20 minutes, until the tops are lightly browned. Cool and serve immediately.
Makes 24 rolls.
Print recipe HERE.
Artisan Dutch Oven Bread
3 cups flour
1 1/2 tsp. salt
1/2 tsp. instant yeast
1 1/2 cups warm water
Mix ingredients in mixing bowl. Cover with plastic wrap and let rise for at least 12 hours. Preheat oven to 450° with dutch oven and lid inside to heat as well.
While oven is preheating, punch down dough. When oven is ready, lightly flour a square of parchment paper. Pour dough (will be sticky) in the center of parchment paper and place in dutch oven. Cover with lid and bake for 30 minutes. Remove lid and bake another 15 minutes or until golden brown on top.
Print recipe HERE.
Monday, January 11, 2016
Whole Wheat Muffins
3 1/2 cups whole wheat flour
1 cup sugar
4 tsp. baking powder
1/2 tsp. salt
2 eggs, beaten
1 1/2 cup milk
1/2 cup oil
1/2 cup applesauce (optional)
Pre-heat oven to 350°. Grease 24 muffin cups or line with paper cups; set aside.
In a medium bowl combine flour, sugar, baking powder and salt. Mix and make a well in the center; set aside.
In another medium bowl, combine egg, milk, oil and applesauce (applesauce is optional but helps keep muffins moist). Add egg mixture all at once to flour mixture. Stir just until batter is moistened, will be lumpy.
Spoon batter into prepared muffin cups. Bake for 15 minutes or until muffins are spongy when touched.
1 cup sugar
4 tsp. baking powder
1/2 tsp. salt
2 eggs, beaten
1 1/2 cup milk
1/2 cup oil
1/2 cup applesauce (optional)
Pre-heat oven to 350°. Grease 24 muffin cups or line with paper cups; set aside.
In a medium bowl combine flour, sugar, baking powder and salt. Mix and make a well in the center; set aside.
In another medium bowl, combine egg, milk, oil and applesauce (applesauce is optional but helps keep muffins moist). Add egg mixture all at once to flour mixture. Stir just until batter is moistened, will be lumpy.
Spoon batter into prepared muffin cups. Bake for 15 minutes or until muffins are spongy when touched.
Tuesday, July 10, 2012
Garlic Breadsticks
1 1/2 cups warm water
1 Tbsp. instant yeast
1 1/2 Tbsp. sugar
1/2 tsp. salt
1 1/2 Tbsp. oil
3 1/2 cups flour, (white or whole wheat)
1 1/2 Tbsp. pizza seasonings (basil, oregano, Italian seasoning)
1 tsp. ground rosemary
3 Tbsp. butter
garlic salt
garlic powder
dried basil
Parmesan cheese
In Bosch, combine warm water, yeast, sugar, sugar, salt and oil. Mix together and let sit for 5 minutes
Turn Bosch to speed two. Add pizza seasonings. Gradually add flour. Mix dough for 7 minutes. After mixing, leave dough in Bosch, cover with damp cloth and let rest for 20 minutes.
Preheat oven to 400 degrees. Place butter on large cookie sheet and place inside oven, melting butter. Don't leave in the oven too long or butter will burn. Remove warm pan and spread dough on to the buttered pan. Lightly score the unbaked crust with a knife creating lines to cut breadsticks.
Sprinkle the top with garlic salt, garlic, basil & parmesan cheese. Cover the pan with plastic wrap and rise again for 20 minutes (the longer it rises, the thicker the crust will turn out).
Once crust has doubled in size, remove plastic wrap and bake for 20 minutes. Remove and slice into breadsticks.
1 Tbsp. instant yeast
1 1/2 Tbsp. sugar
1/2 tsp. salt
1 1/2 Tbsp. oil
3 1/2 cups flour, (white or whole wheat)
1 1/2 Tbsp. pizza seasonings (basil, oregano, Italian seasoning)
1 tsp. ground rosemary
3 Tbsp. butter
garlic salt
garlic powder
dried basil
Parmesan cheese
In Bosch, combine warm water, yeast, sugar, sugar, salt and oil. Mix together and let sit for 5 minutes
Turn Bosch to speed two. Add pizza seasonings. Gradually add flour. Mix dough for 7 minutes. After mixing, leave dough in Bosch, cover with damp cloth and let rest for 20 minutes.
Preheat oven to 400 degrees. Place butter on large cookie sheet and place inside oven, melting butter. Don't leave in the oven too long or butter will burn. Remove warm pan and spread dough on to the buttered pan. Lightly score the unbaked crust with a knife creating lines to cut breadsticks.
Sprinkle the top with garlic salt, garlic, basil & parmesan cheese. Cover the pan with plastic wrap and rise again for 20 minutes (the longer it rises, the thicker the crust will turn out).
Once crust has doubled in size, remove plastic wrap and bake for 20 minutes. Remove and slice into breadsticks.
Tuesday, November 30, 2010
Cream Cheese Filled Pumpkin Muffins
Muffins
2 1/4 cup flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. coriander
1/2 tsp. cinnamon
2 eggs
2 cup sugar
1 cup pumpkin
1/2 cup vegetable oil
1/2 tsp. vanilla
Combine flour, baking soda, cinnamon, salt, and coriander in a bowl. Set aside. In another bowl, mix eggs, sugar, pumpkin, oil, and vanilla. Mix well. Mix in dry ingredients, stirring until moist.
Filling
6 oz. cream cheese
1 egg
1 Tbsp. sugar
Beat cream cheese until smooth. Add egg and sugar. Beat until well mixed.
Topping
3/4 cup coconut
1/2 cup finely chopped pecans
1/4 cup sugar
1/2 tsp. cinnamon
Combine all topping ingredients together. Spoon batter into 12 muffin cups (about half full). Spoon about 1 tablespoon of filling on top. Fill muffin cups with remaining batter (it will come up to the top). Spread batter to edges of cups. Sprinkle generously with topping.
Friday, January 2, 2009
Aunt Mary's Rolls
½ cup warm water
1 pkg. yeast (or 1 Tbsp. yeast)
1 tsp. sugar
1 cup shortening
¾ cup sugar
1 cup boiling water
1 cup cold water
4 eggs, beaten
8 cups flour (approx)
In a small bowl, combine warm water, yeast and sugar; set aside.
In a large bowl, cream together shortening and sugar. Add boiling water and mix. Add cold water, yeast mixture and eggs. Slowly add flour and mix. Do not knead or beat. Dough will be soft and somewhat sticky.
Raise for 1 hour. Roll into desired shape rolls and raise for 15 more minutes.
Bake at 400° for 15 minutes or until lightly browned.
1 pkg. yeast (or 1 Tbsp. yeast)
1 tsp. sugar
1 cup shortening
¾ cup sugar
1 cup boiling water
1 cup cold water
4 eggs, beaten
8 cups flour (approx)
In a small bowl, combine warm water, yeast and sugar; set aside.
In a large bowl, cream together shortening and sugar. Add boiling water and mix. Add cold water, yeast mixture and eggs. Slowly add flour and mix. Do not knead or beat. Dough will be soft and somewhat sticky.
Raise for 1 hour. Roll into desired shape rolls and raise for 15 more minutes.
Bake at 400° for 15 minutes or until lightly browned.
Wednesday, December 17, 2008
Whole Wheat Bread – Bosch Recipe
5-6 cups fresh quality, hard red wheat
3 ½ cups warm water
1 Tbsp. salt
1/3 cup honey
1/3 cup oil
2 Tbsp. dough enhancer
1 ½ Tbsp. instant yeast
Grind Wheat and set aside.
Put warm water in bread mixer. Add 2 cups of ground flour. Add salt, oil and honey (Combine oil and honey in the same measuring cup so the honey doesn’t stick to the cup). Add dough enhancer and yeast. Let sit for 3 –5 minutes.
Turn bread mixer to speed 2 (medium speed) and add the rest of flour gradually. When the dough begins to barely leave the sides of the mixer, that’s enough flour (too much flour makes the bread heavy). Mix for 12 minutes.
Mold into loaves (makes about 3-4 loaves depending on bread pan size) with oiled hands and oiled counter. Squeeze out the air bubbles by smoothing and patting the tops of the loaf, pinching the seam on the bottom.
Let rise until double in size or about 45 minutes to an hour. Bake at 350° for 20 minutes.
3 ½ cups warm water
1 Tbsp. salt
1/3 cup honey
1/3 cup oil
2 Tbsp. dough enhancer
1 ½ Tbsp. instant yeast
Grind Wheat and set aside.
Put warm water in bread mixer. Add 2 cups of ground flour. Add salt, oil and honey (Combine oil and honey in the same measuring cup so the honey doesn’t stick to the cup). Add dough enhancer and yeast. Let sit for 3 –5 minutes.
Turn bread mixer to speed 2 (medium speed) and add the rest of flour gradually. When the dough begins to barely leave the sides of the mixer, that’s enough flour (too much flour makes the bread heavy). Mix for 12 minutes.
Mold into loaves (makes about 3-4 loaves depending on bread pan size) with oiled hands and oiled counter. Squeeze out the air bubbles by smoothing and patting the tops of the loaf, pinching the seam on the bottom.
Let rise until double in size or about 45 minutes to an hour. Bake at 350° for 20 minutes.
Zucchini Bread
1 cup brown sugar
2 cups white sugar
1 ½ cup cooking oil
4 eggs
2 tsp. vanilla
3 cups grated zucchini
5 1/3 cups flour
½ tsp. salt
1 ½ tsp. baking soda
½ tsp. baking powder
3 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
2 cups raisins or chocolate chips
Combine all ingredients in large mixing bowl. Pour into 3 bread pans.
Bake at 350° for 1 hour and 5 minutes.
2 cups white sugar
1 ½ cup cooking oil
4 eggs
2 tsp. vanilla
3 cups grated zucchini
5 1/3 cups flour
½ tsp. salt
1 ½ tsp. baking soda
½ tsp. baking powder
3 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
2 cups raisins or chocolate chips
Combine all ingredients in large mixing bowl. Pour into 3 bread pans.
Bake at 350° for 1 hour and 5 minutes.
Whole Wheat Muffins
2 cups whole wheat flour
1 Tbsp. baking powder
½ tsp. salt
¼ cup honey or white sugar
1 egg
1 cup milk
¼ cup oil
Mix dry ingredients; set aside. Combine remaining ingredients then add dry ingredients. Stir only until combined. Longer mixing makes muffins tough. Fill non-stick muffin pan 2/3 full.
Bake at 400° for 15 minutes
Makes 12 – 14 muffins
1 Tbsp. baking powder
½ tsp. salt
¼ cup honey or white sugar
1 egg
1 cup milk
¼ cup oil
Mix dry ingredients; set aside. Combine remaining ingredients then add dry ingredients. Stir only until combined. Longer mixing makes muffins tough. Fill non-stick muffin pan 2/3 full.
Bake at 400° for 15 minutes
Makes 12 – 14 muffins
Whole Wheat Bread
½ cup warm water
2 Tbsp. yeast
1 Tbsp. sugar
5 cup hot water
7 cup whole wheat flour
¾ cup oil
¾ cup honey or sugar
2 Tbsp. salt
5 to 6 cups whole wheat flour
Mix yeast, warm water, and sugar and set in a warm place. Combine 5 cups with whole wheat flour, oil, honey and salt. Mix well. Add yeast mixture and remaining flour. Knead 10 minutes. Let rise until double.
Push down then divide dough into equal portions and shape into loaves. Place into greased loaf pans. Let rise only 1/2 (approximately even with the top of pan)
Bake 350° for 40 minutes. Makes 6-8 loaves.
2 Tbsp. yeast
1 Tbsp. sugar
5 cup hot water
7 cup whole wheat flour
¾ cup oil
¾ cup honey or sugar
2 Tbsp. salt
5 to 6 cups whole wheat flour
Mix yeast, warm water, and sugar and set in a warm place. Combine 5 cups with whole wheat flour, oil, honey and salt. Mix well. Add yeast mixture and remaining flour. Knead 10 minutes. Let rise until double.
Push down then divide dough into equal portions and shape into loaves. Place into greased loaf pans. Let rise only 1/2 (approximately even with the top of pan)
Bake 350° for 40 minutes. Makes 6-8 loaves.
Poppy Seed Bread
3 cups flour
2 ½ cups sugar
1 ½ tsp. salt
1 ½ tsp. baking powder
1 ½ tsp. poppy seeds
1 ½ tsp. vanilla
1 ½ tsp. almond extract
3 eggs
1 ½ cup milk
1 1/8 cup vegetable oil
Glaze:
¾ cup sugar
¼ cup orange juice
½ tsp. vanilla
½ tsp. almond extract
Combine flour, sugar, salt baking powder, poppy seeds, vanilla and almond extract. Mix in eggs, milk and oil.
Grease 2 bread pans and pour batter. Bake at 350° for 60 – 75 minutes. Remove from oven and pour glaze evenly between 2 loaves. Let soak in and cool.
2 ½ cups sugar
1 ½ tsp. salt
1 ½ tsp. baking powder
1 ½ tsp. poppy seeds
1 ½ tsp. vanilla
1 ½ tsp. almond extract
3 eggs
1 ½ cup milk
1 1/8 cup vegetable oil
Glaze:
¾ cup sugar
¼ cup orange juice
½ tsp. vanilla
½ tsp. almond extract
Combine flour, sugar, salt baking powder, poppy seeds, vanilla and almond extract. Mix in eggs, milk and oil.
Grease 2 bread pans and pour batter. Bake at 350° for 60 – 75 minutes. Remove from oven and pour glaze evenly between 2 loaves. Let soak in and cool.
Pizza Dough
2/3 cup warm water
1 tsp. yeast
1 Tbsp. sugar
1 Tbsp. garlic powder
2 cups flour
1 tsp. salt
2 Tbsp. olive oil
Combine warm water, yeast & sugar. Add the rest of ingredients. Knead for 10 minutes. Let rise in plastic bag for 1 ½ hours. Bake at 400° for 5 minutes.
Remove from oven and add desired pizza toppings.
Bake at 400° for 20-25 minutes.
1 tsp. yeast
1 Tbsp. sugar
1 Tbsp. garlic powder
2 cups flour
1 tsp. salt
2 Tbsp. olive oil
Combine warm water, yeast & sugar. Add the rest of ingredients. Knead for 10 minutes. Let rise in plastic bag for 1 ½ hours. Bake at 400° for 5 minutes.
Remove from oven and add desired pizza toppings.
Bake at 400° for 20-25 minutes.
French Peasant Bread
1 pkg. dry yeast (2 ¼ tsp.)
2 cups warm water
1 Tbsp. sugar
2 tsp. salt
4 cups flour
Oil
Corn meal
Melted butter
Place yeast, water, sugar and salt in warm bowl and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise one hour or until doubled in size.
Flour hands, remove dough from the bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal. Let rise an additional hour.
Brush the top with melted butter and bake at 425° for 10 minutes. Reduce oven temperature to 375° and bake an additional 15 minutes.
Remove from oven and brush again with butter. Serve warm.
2 cups warm water
1 Tbsp. sugar
2 tsp. salt
4 cups flour
Oil
Corn meal
Melted butter
Place yeast, water, sugar and salt in warm bowl and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise one hour or until doubled in size.
Flour hands, remove dough from the bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal. Let rise an additional hour.
Brush the top with melted butter and bake at 425° for 10 minutes. Reduce oven temperature to 375° and bake an additional 15 minutes.
Remove from oven and brush again with butter. Serve warm.
Flour Tortillas
4 cups flour
1 tsp. baking powder
1 ½ tsp. salt
¼ cup canola oil
1 ½ cups water
Mix dry ingredients. Mix in half of the water and then the remainder and oil. Knead until smooth. Divide into 8-12 portions. Roll out and cook on skillet on low for about 30 seconds on each side.
1 tsp. baking powder
1 ½ tsp. salt
¼ cup canola oil
1 ½ cups water
Mix dry ingredients. Mix in half of the water and then the remainder and oil. Knead until smooth. Divide into 8-12 portions. Roll out and cook on skillet on low for about 30 seconds on each side.
Rolls
5 cups warm water
4 Tbsp. yeast (or 3 Tbsp. instant SAF)
1 cup dry milk
1 cup potato flakes
½ cup sugar
2 Tbsp. salt
½ cup oil
2 Tbsp. dough enhancer
2 eggs
11 cups flour
Combine all ingredients in mixer except flour and let sit for 15 minutes.
Turn mixer to medium speed and slowly add flour. Once all added, mix for 7 minutes.
Put dough in large greased bowl, cover with greased plastic wrap and let double in size. Toss onto floured counter and gently roll to inch thickness.
Cut out circles with a cookie cutter. Dough cannot be re-rolled so cut circles using most of the dough.
Place circles on greased cookie sheet and rise again until double. Bake 350° or until golden brown.
CINNAMON ROLLS
Toss raised dough onto floured counter and divide into 2 large dough balls. Roll each into inch thickness. Sprinkle with brown sugar and cinnamon. Roll lengthwise.
Slice into 1 inch rolls using unflavored floss and place on greased cookie sheet. Let rise again until double.
Cornbread
1 can cream of corn
4 eggs
1/2 cup butter, softened1 cup grated cheddar cheese
1 cup corn meal
1 cup sugar
1 cup whole wheat flour
3 tsp. baking powder
1 tsp. baking soda
Combine all ingredients in a high powered blender. Process until smooth. Pour into a greased 9x13.
Bake at 350° for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.
Bran Muffins
4 cups whole bran cereal
1 cup boiling water
½ cup shortening
1 ½ cups white sugar
2 eggs
2 cups buttermilk
2 ½ cups all-purpose flour*
2 ½ tsp. baking soda
¾ tsp. salt
Mix cereal and boiling water together in a metal bowl, and allow to cool.
Cream shortening, sugar, and eggs in a large bowl. Add buttermilk and cooled cereal mixture. Combine flour, baking soda, and salt; stir into the creamed mixture until flour is moistened. Batter should be lumpy.
Spoon batter into greased muffin tins. Bake at 375° for approximately 15 minutes. * 1 cup of all-purpose flour can be substituted for 1 ¼ cup whole wheat flour.
1 cup boiling water
½ cup shortening
1 ½ cups white sugar
2 eggs
2 cups buttermilk
2 ½ cups all-purpose flour*
2 ½ tsp. baking soda
¾ tsp. salt
Mix cereal and boiling water together in a metal bowl, and allow to cool.
Cream shortening, sugar, and eggs in a large bowl. Add buttermilk and cooled cereal mixture. Combine flour, baking soda, and salt; stir into the creamed mixture until flour is moistened. Batter should be lumpy.
Spoon batter into greased muffin tins. Bake at 375° for approximately 15 minutes. * 1 cup of all-purpose flour can be substituted for 1 ¼ cup whole wheat flour.
Blueberry Muffins
12 ½ oz. flour
1 tsp. baking soda
2 tsp. baking powder
Heavy pinch salt
1 cup sugar
½ cup vegetable oil
1 egg
1 cup plain yogurt
1 ½ cups fresh blueberries
Preheat oven to 375° and grease muffin tins.
In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside. In another large bowl, whisk together sugar, oil, egg and yogurt. Add dry ingredients reserving 1 Tbsp. of dry ingredients and tossing with blueberries but reserving ½ cup of blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times.
Add mixture to greased muffin pans. Sprinkle the remaining ½ cup of berries on top of muffins and press down lightly.
Place into the oven and increase the temperature to 400°. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down to cool completely.
Makes 1 dozen muffins.
1 tsp. baking soda
2 tsp. baking powder
Heavy pinch salt
1 cup sugar
½ cup vegetable oil
1 egg
1 cup plain yogurt
1 ½ cups fresh blueberries
Preheat oven to 375° and grease muffin tins.
In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside. In another large bowl, whisk together sugar, oil, egg and yogurt. Add dry ingredients reserving 1 Tbsp. of dry ingredients and tossing with blueberries but reserving ½ cup of blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times.
Add mixture to greased muffin pans. Sprinkle the remaining ½ cup of berries on top of muffins and press down lightly.
Place into the oven and increase the temperature to 400°. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down to cool completely.
Makes 1 dozen muffins.
Biscuits – Whole Wheat
1 cup all-purpose flour
1 cup whole wheat flour
4 tsp. baking powder
1 Tbsp. sugar
¾ tsp. salt
¼ cup butter or margarine
1 cup milk
In a medium bowl, combine flours, baking powder, sugar, and salt; mix well. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn out onto a lightly floured surface; knead gently 8 to 10 times. Roll to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter and place on an ungreased baking sheet.
Bake at 450° for 10 to 12 minutes or until lightly browned. Serve warm.
1 cup whole wheat flour
4 tsp. baking powder
1 Tbsp. sugar
¾ tsp. salt
¼ cup butter or margarine
1 cup milk
In a medium bowl, combine flours, baking powder, sugar, and salt; mix well. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn out onto a lightly floured surface; knead gently 8 to 10 times. Roll to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter and place on an ungreased baking sheet.
Bake at 450° for 10 to 12 minutes or until lightly browned. Serve warm.
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