Welcome to Sweet 16’s Country Kitchen!
It has been quite a while since I have posted anything, summer always seems to get so busy so fast! I hope you enjoy this recipe!
Now for the quote of the day~
“Restlessness and impatience change nothing except our peace and joy. Peace does not dwell in outward things, but in the heart prepared to wait trustfully and quietly on Him who has all things safely in His hands.” ~Elisabeth Elliot
This is a great, dinner roll recipe from the cookbook (“Breads” by: Williams-Sonoma).
- 4 1/2-5 cups unbleached bread flour
- 2 tsp. salt
- 2 1/4 tsp. quick-rise yeast
- 1 1/2 cups warm water
- 1/4 cup unsalted butter, at room temperature
- cornmeal for pan
- 1 egg white beaten with 2 tsp. cold water, for glaze
- poppy seeds for tops of rolls
In a large bowl or the bowl of an electric stand mixer, combine 1 cup of the flour, the salt and yeast. Using a wooden spoon or the paddle attachment of the mixer set on medium speed, beat in the warm water and butter until smooth. Add 1 cup more flour and continue beating until smooth. Gradually beat in enough of the remaining flour to make a soft dough that holds its shape. Kneed by hand or with a dough hook, adding flour as necessary. Kneed by hand until smooth and elastic, about 10 minutes; knead by hook until dough is not sticky and pulls cleanly from the bowl sides, 6-7 minutes. Form the dough into a ball and place in a clean, greased bowl, turning to grease all sides. Cover with plastic wrap and let rise in a warm place until doubled, 45-60 minutes. Turn out the dough onto a lightly floured work surface and press flat. Form into a ball and let rest for 5 minutes. Cut the dough in half. Roll each half into a log 9 inches long. Cut crosswise into 9 equal pieces. Knead each piece into a ball. Sprinkle 2 baking sheets with the cornmeal and place the rolls on them, spaced well apart. Cover loosely with greased plastic wrap and let rise until doubled, about 35 minutes. Preheat an oven to 425 degrees. Brush the rolls with the glaze and sprinkle with poppy seeds. Bake until golden, 15-20 minutes; switch pan positions half-way through baking. Transfer the rolls to wire rack to cool. Serve warm.
Yield: 18 rolls
Flipping trough a 2010 Taste of Home magazine, this recipe (actually to be honest, the picture) Jumped off the page screaming “make me! make me!” and so soon after –I did! ……Anyways, before i could even serve them at the table, they were gone! – A complete hit you might say – and so Butterhorns are now a staple that we keep ready to make during the holiday seasons, and also during the summer months when there are numerous picnic and such to attend. – these rolls are just the perfect thing to bring! 😉
Photo by: Taste of Home Butterhorns Recipe
- 1 tablespoon active dry yeast
- 1 teaspoon plus 1/3 cup sugar
- 1/2 cup warm water (110° to 115°)
- 1/2 cup butter, softened
- 1/2 cup warm 2% milk (110° to 115°)
- 1 egg
- 3/4 teaspoon salt
- 4 cups all-purpose flour
- In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water. Add the butter, milk, egg, salt, remaining sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents.
- Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 10-12 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen.
- Prep: 35 min. + rising Bake: 10 min.
- Yield: 24 Servings
Happy Cooking and Bon Appétit!
Originally published as Butterhorns in Taste of Home August/September 2010, p85
Pita’s have been all the rage at our house since i was a little girl… the best part is to watch them rising in the oven…everyone has always thought it just the best thing since, since….well, just since!- when the pita’s rise from a very flat rolled-out-round shape, to a puffed-up tasty bread that they can fill with veggies and dip, or just eat plain. Even the simple everyday things in life can be enjoyed by making them seem special. 😉
- 1 cup Water
- 1 tablespoon Olive Oil
- 3 cups unbleached white bread Flour, – plus extra for sprinkling
- 1 1/2 tsp. Salt
- 1 tsp. Sugar (or you can use a small spoonful of honey)
- 1 tsp. rapid-rise active dry Yeast
Directions: Start by pouring the water and oil in the bread-machine [or if not using a machine- place in a bowl large enough to work with]. Next sprinkle the yeast on-top. Pour the flour in and then add the sugar and salt in on different sides of the bowl. At this point you will either turn-on the machine (use the pizza setting if it has it other-wise use the basic one) to let it do the work for you, or you can gently start stirring the mixture with a spatula until you can use your hands to start the kneading process. When the dough cycle is finished [or the dough has become nicely incorporated and smooth like good dough should be;)] – place it on a lightly floured surface and punch down gently.
Divide the dough into 10-12 equal pieces, Shape each piece into a ball and then set aside, covered with an oiled plastic wrap for 10 minuets.
Preheat the oven to 450 degrees , then place baking sheets (or if you happen to have one- use a baking stone) in the oven to heat.
Flatten each piece of dough until it is about 1/4 inch thick [no bigger than a medium sized adult’s hand]. Lightly sprinkle each pita with flour, then cover with the plastic wrap for another 10 minuets.
Place the pita’s in the oven and bake for 5-6 minuets, or until they are puffed up and have a light golden tint to them. [don’t forget to watch them puff up! it’s so cool!] Transfer pita’s to cooling racks and then be prepared to shoo people out of the kitchen until you are ready to serve them – they will disappear like lightening! 😉
Serve with humus, veggie’s and dip, or fill with grilled chicken and sauce….the options are endless so get creative!! 🙂
Happy Cooking and Bon Appétit!
“Great opportunities to help others seldom come, but small ones surround us every day.” ~Sally Koch
This is another family favorite, handed down for generations! I believe the first time I made it, is when my Grandpa Curt came to visit us one year. It is a recipe that has been in his family for years. So what is Lepana? It’s a Hungarian, breakfast bread. Lepana goes great with eggs, especially omelets. 🙂
- 6+ cups flour
- 1 tsp. salt
- 2-3 cups warm water (make sure it isn’t hot!)
- 2 TBSP. yeast
- 2 tsp. sugar
- additional salt
Whisk yeast and sugar in water, until yeast is mixed in well with no clumps. Let sit 10 minutes. Mix with flour and salt (you can add additional flour or water if necessary). Stretch, knead it for about 20 minutes. Sit in bowl overnight, covered with towel.
In the morning, punch down dough spread and roll out on two 9×13″ cookie sheets. Lightly slash the top with a knife (not too much, be careful, you don’t want it to cut through to the pan.) Bake @400 degrees for 15-20 minutes or until golden brown on top. Once it comes out of the oven spread butter and salt (amount as desired) over top, cut/pull apart in to pieces. Best when warm.
“Hope is like the sun, which, as we journey toward it, casts the shadow of our burden behind us.” ~Samuel Smiles
Are you craving something yummy for breakfast to go with your morning tea or coffee? Try these scones and if you desire something extra special add some chocolate chips to this recipe. 🙂
Orange Cranberry Scones
- 3 1/4 cups flour
- 6 TBSP sugar
- 4 tsp. baking powder
- 4 tsp. grated orange peel
- 2/3 cup butter
- 1 cup dried cranberries (optional, if you are like me and love chocolate you can replace it with chocolate chips or just do both!)
- 2 eggs slightly beaten
- 8-12 TBSP half&half or milk
Preheat oven to 400 degrees.
In a medium bowl combine: flour, sugar, baking powder and orange peel. Cut in butter until crumbly. Stir in cranberries and/or chocolate chips, 1 egg. enough milk until moistened. Turn dough lightly floured surface- kneed lightly 10x roll into two 9″ circles. Cut into 12 wedges (round cake pan). Place 1″ apart on stoneware or cookie sheet, brush with beaten egg. Bake 10-12 minutes or until golden brown.
Warm orange marmalade with little water and brush over scones while they are still warm (optional). I like to use a confectionery sugar glaze with a touch of milk and orange extract with some grated orange peel (amount as desired) and spread over top.