rolls

Eating My Way Through the Holidays! Yuletide Favs: Ingenious Bakery Bread!

Eating My Way Through the Holidays! Yuletide Favs: Ingenious Bakery Bread! Some days are just made for shortcuts. The fact is, everyone needs a timesaving tip now and then. For starters, buying frozen bread dinner roll dough takes the guesswork out of measuring ingredients, which is why I keep a bag on hand. The other day I made homemade chicken noodle soup and wanted freshly-baked bread instead of saltine crackers. While the aromatic flavors of the soup were blending in the slow-cooker, the bread was rising to perfection. Together they pulled off a meal like a pro.

INGENIOUS BAKERY BREAD

Ingredients:

8 pieces frozen yeast dinner roll dough

1 tablespoon olive oil

1/4 teaspoon dill weed

1 teaspoon Parmesan cheese

Instructions:

Spray a loaf pan with nonstick oil. Place the 8 frozen rolls into the pan in a single layer with edges touching. Cover with plastic wrap that has been sprayed with nonstick oil. Cover entire pan with a tea towel. Place pan in a warm area, free of drafts. Let the dough rise at room temperature until it doubles in size, between 2 and 4 hours. Remove tea towel and plastic wrap. The raised dough will resemble a single loaf. Brush top of dough with olive oil. Sprinkle with dill weed and Parmesan cheese. Bake at 350° for 15-20 minutes. Immediately remove from loaf pan and cool on a wire rack. Brush with melted sea salt butter. Serve warm.

Eating My Way Through the Alphabet; Letter Y

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Yeast Cinnamon Rolls! Don’t you just love modern kitchen appliances? My husband already owned a countertop Bread Machine when we got married four years ago, so today I decided to try it out. (First I had to find it. When combining two households, things get shuffled around.) The recipe booklet boasted the best glazed cinnamon rolls and the photo bolstered my confidence enough to put it to the test. I’m glad I did. The house smelled like a family-owned bakery and the warm, gooey cinnamon buns were phenomenal. The challenge came at only eating one. 
YEAST CINNAMON ROLLS 
Ingredients for Dough:

1 cup water

2 tablespoons butter, softened 

3 cups bread flour

1/4 cup sugar

1 teaspoon salt

2 1/2 teaspoons active dry yeast

Ingredients for Filling:

2 tablespoons butter, softened 

1/2 cup sugar

2 teaspoons cinnamon 

Ingredients for Glaze:

1 cup powdered sugar

1/2 teaspoon vanilla extract

2 tablespoons milk
Instructions:

Measure all dough ingredients carefully and place in the bread machine in the order they are listed: water, butter, flour, sugar, salt, and yeast. Select “Dough” cycle and “Start”. When the timer rings, remove the dough and flatten with a rolling pin into a 9-inch square on a lightly floured surface. Spread with 2 tablespoons of butter. Sprinkle the sugar and cinnamon filling over the buttered dough. Roll the dough up tightly; pinch the ends to seal. Cut the dough into 1-inch slices. Place in a 9″x9″ square pan. Cover with a wet tea towel and let rise in a warm place for 1 1/2 hours or until double. Preheat oven to 350°. Bake 25 minutes or until golden brown. Combine Glaze ingredients mixing powdered sugar, vanilla, and milk until smooth and thin enough to drizzle. Remove from pan to wire rack. Drizzle glaze over warm rolls. Serve warm.