Honey Wheat Bread

Well my family loves Wheat bread and we go through it like nobodies business. So i decided to make my own and it turned out AH-MAZING. So easy and so worth it.

Whatcha Need:

Makes: 1 loaf

1 cup warm water (110-115 degrees F)
1 tablespoon milk
2 tablespoons oil
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups all-purpose flour (see additional notes for a 100% whole wheat version)
1 1/2 cups whole wheat flour
2 teaspoons instant active dry yeast

How to do it:
 First proof your yeast with your warm water, and honey (stir yeast in and let sit for 10 minutes until bubbly.)

then combine the first  (minus the water, because you already used it, duh) 5 ingredients in a large mixing bowl; stir.

 Add flours and yeast and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes.

Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes.

Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, put a piece of foil over the top loosely

Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm!

Stumbled across this recipe a few weeks ago and its worth it. Give it a try!

BEEN THERE DONE THAT: I altered the taste sometimes. Drop the brown sugar and double to honey for a more honey taste.

Garlic Knots

Whatcha Need:

Dough

2 1/2 cups all-purpose flour, or as needed 1 envelope Fleischmann's® RapidRise Yeast*  3/4 teaspoon salt  1 cup very warm water (120 degrees F to 130 degrees F)  2 tablespoons olive or vegetable oil

Garlic Sauce

 1 Stick of Butter  6 tablespoons finely minced fresh garlic  3 tablespoons chopped fresh parsley  1 teaspoon salt

How to tie the knot

In a large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes.

 

 

Cover; let rest on floured surface 10 minutes.

roll out to about 14 in pizza size cut 12 across and then in half, to make 24 tie in a knot twice

 

put on greased cookie sheet, Cover for another 10 minutes until they rise a little more

bake 20 min at 400

Remove the knots from the oven, place them in a big bowl (with a lid). While the knots are still hot, drizzle them with butter. Sprinkle with garlic, parsley and salt. Toss well and serve.

 

Cinnamon Buns

Enough Said. eat, pray (you don't gain weight), love.

Dough:
2 pkg. active dry yeast
1 C. warm water (105-115 degree)
2/3 C. plus 1 tsp. granulated sugar, divided
1 C. warmed milk
2/3 C. butter
2 tsp salt
2 eggs, slightly beaten
7-8 C. all-purpose flour, or more if needed

Filling:
1 C. melted butter, divided (2 sticks)
1 3/4 C. granulated sugar, divided
3 Tbsp. ground cinnamon
1 1/2 C. chopped walnuts, optional
1 1/2 C. raisins, optional

Creamy glaze:
2/3 C. melted butter (1 stick plus 2 Tbsp.)
4 C. powdered sugar
2 tsp vanilla
4-8 Tbsp. hot water

In a small bowl mix together warm water, yeast and sugar and set aside. Allow to proof and get all bubbly (about 10 minutes). In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).

 

Turn out onto a well-floured board; knead 5 -10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.

When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle ( or comparable size)

To prepare filling: Spread 1/2 cup melted butter on your rolled out dough. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.

Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar.

 Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes.

  

Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.

  

To prepare glaze: In medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls

*recipe found courtesy of a fellow foodie. Its a must keep and pass down forever one!

Hamburger Buns

So i'm making Bacon and Cheese stuffed Hamburgers for dinner and i decided to make my own rolls! Can you say Yum? I think so! They are easy and well worth the time to make. Store bought is so last year. Duh!


Whatcha Need:


1/2 cup warm water (100° to 110°F)
2 envelopes Fleischmann's® Active Dry Yeast
3/4 cup warm milk (100° to 110°F)
1/4 cup sugar
3 tablespoons butter OR margarine, softened
1-1/2 teaspoons salt
2 eggs
4-1/4 to 5 cups all-purpose flour

How to make um:



Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved-- Allow to 'marinate' for 10 minutes until bubbly!

Add warm milk, sugar, butter, salt, eggs and 2 cups flour; beat 2 minutes with electric mixer. 


Stir in enough remaining flour to make soft dough & Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes.


 Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.  

 Punch dough down. Remove dough to lightly floured surface; divide into 12 equal pieces.

Form each piece into smooth ball. Place on large greased baking sheet. Flatten balls to 4-inch rounds; cover. Let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.  

Bake at 400°F for 10 to 15 minutes or until done. Remove from baking sheet; let cool on wire rack.