The dough came together nicely. I managed to make more reasonably sized dinner rolls that were almost all the same size. The batch made 15 rolls and they raised nicely. I think I need to space them a little better during their second proofing.
The rolls taste and texture were a VAST improvement form my first try. This recipe is definitely a keeper. I printed it and put it inside my bread machine cookbook. My family quickly gobbled these with a bit of butter and peach jam.
I’m my father’s daughter and when I feel uncertain or stressed….I like to work me feelings out by making carbohydrates. Today’s self care is brought to you by my bread machine and my first go at making dinner rolls.
The batch went swimmingly well in my machine. However, I definitely need more practice at sizing my rolls. I kind of overshot the “roll” size and landed more in a “hamburger bun” size range.
My family pronounced them delicious no matter the size. They browned beautifully and rose nicely. I used a basic white dinner roll recipe from my Bread Lover’s Bread Machine Cookbook by Beth Hensperger. The texture was light but this recipe used eggs and it had different texture than I an anticipated. I’m new to hardcore baking but my mother told me this is normal for egg based breads. I think I am going to make the pizza dough recipe for the next round and shape them as rolls instead of crust. It is just flour, salt, olive oil, water and yeast in that recipe.
Based on the current social distancing, I think I’m going to get a lot of baking practice. And I might end up needing bigger pants…
The kids requested biscuits and jelly with dinner this week. Now, normally as a working mom I grab a can of Pillsbury from the store and go to town. My kids eat them just fine. But I got a wild hair to make my own. I got out my trusty Betty Crocker cookbook and made Supreme Biscuits. They are kind of a mashup of baking powder biscuits and buttermilk biscuits.
They turned out fine and the flavor was good. But I really need to level up my biscuit skills. I forgot to put the cream of tartar in and I definitely rolled the dough to thin. My biscuits came out pretty short because of those two factors. I did manage to keep the butter cold and not overwork the dough so they were soft and flaky.
I’m kind of in carbohydrate phase right now and I think I may fire up another batch for some chicken and biscuits or biscuits and gravy…..yum! What is your favorite way to have biscuits?
Jellybean from time to time likes to bake and cook with me. Sp during his birthday shenanigans we made a birthday cake. We made the cake together and then I added the base coat of chocolate frosting.
He then went to town with every color of frosting, every decorating frosting tip I could round up, and literally every variety of sprinkle we own. He wanted to make it look like “trash” and not the derogatory kind. He was thinking a la Oscar the Grouch. I think he nailed it!
Then he proceeded to grab my phone and take “beautiful” photos of it. He concentrated SUPER and hard and I stood off to the side laughing till I cried. My kid is something else and I wouldn’t trade him for anything. So I’ll just leave you with a few of his cake glamour shots….
I’m on a kick of cleaning and using things from my pantry. I have a squirrel like habit to stash food items so that I have a stocked pantry and then constantly buy new items weekly at the store so I “don’t run out”. This kinda means I have a few boxes and cans that languish. Well that is silly! I did some scrounging for dinner the other night and managed to pull a spaghetti dinner out of my pantry without needing groceries.
While I was in there I found a box of hot roll mix. It was on the cusp of expiring and that just can’t happen. So I made a batch of non-uniform but still tasty cinnamon rolls. I got two thumbs up from everyone in the house. But between spaghetti and garlic toast for dinner and cinnamon rolls for dessert….Holy Carbohydrates Batman! I’m gonna need to walk this one off!!
P.S. Cream cheese icing was added after this photo. But they were devoured so quickly that I wasn’t able to snap a new photo!
It’s cold and grey here in Kansas. And I made the mistake of baking while hungry. Which resulted in oatmeal lactation cookies turning into peanut butter banana protein muffins and chocolate chip banana bread. I don’t even like bananas! But my house was warm and smelled amazing.
Guess PB and Jellybean have snack and breakfast sorted for a few days?! 😋
Ps. I still have bananas on the counter AND in the freezer. What else should I make with them??
Jellybean is OBSESSED with Grinches this year. To the point that he dressed as the Grinch for Halloween and PB was Max the dog. Add this to my desire to have rolled sugar cookies at Christmas meant we made frosted Grinch cookies!
The Santa hats were harder than I thought they were going to be…
And we attemped hair and beards. Professional cookie makers…..we are not!
Some cookies are more grinch-y than others. But they are all tasty and wonderfully festive. Now we are ready with cookies for Santa…Bring on Christmas!!
I grew in a strongly Norwegian and Swedish influenced family. One of my fondest memories was Swedish Rye bread straight out of my Grandpa’s oven slathered in butter. My family makes dark brown loaf flavored with molasses and textured with medium ground rye flour. We omit the caraway seeds and other ingredients some people put in other rye breads.
Well, PB likes when I eat bread so I have been cranking loaves of Swedish Rye out of my bread machine for toast and sandwiches to keep said fetus happy. Jellybean has affectionately nicknamed it “mommy toast” and now requests that for breakfast four or five time a week. Well this latest loaf…..complete flop….literally….
Me thinks that pregnancy brain either mis-measured the yeast and put too much in….or I forgot to the put the salt in to keep the yeast in check. I sliced this loaf and it was dense and awful. Thank goodness for do-overs!
Happy New Years to all! Now, maybe it was pregnancy in general or the fact that PB (the nickname I have given this fetus = picky baby) has rejected most things I have tried to eat lately……but I NEEDED rolled sugar cookies this holiday. It was just an irrational craving I could not kick.
I baked a batch two weeks before Christmas and then promptly got an upper respiratory virus and didn’t get anything done for 15 days. I was disappointed the cookies were stale by the time I was ready to frost them. So on Christmas weekend I baked a fresh batch and nabbed some buttercream and decorations from my Aunt Barb. And boy howdy did I go to town!
Everyone else cleared out to go to Ferdinand and I had three hours of peace and frosted quietness. My decorating skills leave something to be desired but the cookies were scrumptious and JUST what I wanted. The cookies didn’t last long either!
I got the urge to bake this past weekend but I didn’t want to invest a lot of time. A Pinterest idea popped into my head, Lemon Bars
All I needed was an angel food cake mix and lemon pie filling. Easy, quick, and low maintenance!
I combined the two together in my mixer. Was a bit of a strange texture but I may not have mixed well enough in fear of over mixing.
Slipped in a 350 degree oven for 30-32 minutes. It was only slightly brown on top.
Then after cooled I cut and served with powdered sugar.
It is a very spongy cake. I wouldn’t categorize it as a bar so much. It was very lemony and not overly sweet. Tasty none the less. But next go around I think a lemon icing or glaze would punch up the sweetness to cut the tartness.
This recipe is so easy and quick it’d be great for last minute baking needs. And it’s very pretty on a plate. For a Pinterest recipe this wasn’t too bad. Not the finest I’ve ever had but I’m not one to turn down desert!