Homemade Hamburger Buns

.... This is a really fun recipe to make if you want to change things up a bit at your summer grill-out or you can also serve these with your favorite soup, stew or chili during the winter!

Ingredients:

  • 1/2 cup warm Water
  • 1/3 cup Oil
  • 1/4 cup Sugar
  • 1& 1/2 tsp. Salt
  • 2 tbls. minced Onion ( or 1/2 an envelope of Onion Soup mix)
  • 2 Eggs ( room temp.)
  • 4 cups Flour (you may need up to a 1/2 cup extra just depending on the day)

Directions: Mix everything except the flour in a big bowl, then add 2 cups of the flour, beat for 2 minuets with beater, then gradually add the rest of the flour – knead – let rise until it has doubled in size –  knead into roll shapes – then let rise again (at least 10 minuets – bake at 375 degrees for 12-15 minuets.

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Happy Baking & Bon Appètit!

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Hot Cross Buns

These are delicious rolls, especially with a little butter melted inside. 🙂 For as long as I can remember, my family has made these every year near Easter time. While we would sit down together at the table to enjoy these tasty delights, my mom and dad would explain the symbolic meaning of the ingredients in the bun: The raisins represent, the nail piercing of Jesus hands and feet, the cross represents His crucifixion, the spices in the bun represent the spices that Jesus’ body was wrapped in after his death on the cross. And lastly, the raised bread represents Jesus’ raising from the dead on the third day. What an incredible sacrifice He made for us, how great and big is our God!

“For God so loved the world that He gave His only begotten Son, that whoever believes in Him shall not perish but have eternal life.” ~John 3:16

“Though we are incomplete, God loves us completely. Though we are imperfect, He loves us perfectly. Though we may feel lost and without compass, God’s love encompasses us completely. … He loves every one of us, even those who are flawed, rejected, awkward, sorrowful, or broken.”
-Dieter F. Uchtdorf

“Therefore, if anyone is in Christ, he is a new creation; the old has gone, the new has come!” ~ 2 Corinthians 5:17

Hot Cross Buns (photo)

Hot Cross Buns

  • 1 1/4 cup lukewarm, milk
  • 2 1/4 tsp. active dry yeast
  • 3 1/2-4 cups flour
  • 1 tsp. salt
  • 3 TBSP. brown sugar
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground allspice
  • 2 eggs
  • 3 TBSP. unsalted butter, at room temperature, cut into small pieces.
  • 1 cup raisins

Glaze:

  • 1/4 cup milk
  • 1/2 cup sugar heated to bubbling, for glaze

Frosting:

  • 1/2 cup confectioners sugar
  • 1-2 TBSP. milk

Pour the milk into a small bowl and whisk in the yeast and 1/2 cup of the flour. Let stand until bubbly, about 10 minutes. In a large bowl or the bowl of an electric stand mixer, combine 3 cups of the flour, the salt, brown sugar, nutmeg, cinnamon, cloves and allspice. Stir in the yeast mixture. Beat in the eggs, one at a time, then beat in the butter.

Knead by hand or with a dough hook, adding flour as necessary. Knead 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. The dough will be soft.Form the dough into a ball and place in a clean, greased bowl, turning to grease all sides. Cover with a kitchen towel and let rise in a warm place until doubled, 1 1/2- 2 hours.

Turn out the dough onto a lightly floured work surface and press flat. Scatter with raisins over the dough. Fold in half, then knead to distribute the fruits. Dust lightly with flour and let rest for 10 minutes.

Grease and flour a baking sheet. On the work surface, roll the dough into a log 9 inches long. Cut into 18 equal pieces. Knead each piece into a ball. Arrange the balls, well spaced, on the prepared sheet. Cover with a kitchen towel and let rise until doubled, about 40 minutes. Preheat an oven to 400 degrees.

Place a shallow pan of boiling water on the floor. Using a sharp knife, slash a cross 1/2 inch deep on each bun. Bake until golden brown, 15-20 minutes. Transfer the buns to a wire rack and immediately brush with the hot glaze. Let cool and then drizzle the frosting in a cross on each bun. Serve slightly warm.

Yield: 18 buns

*picture from: http://www.simplyrecipes.com/recipes/hot_cross_buns/

Bread Bowls (how to make them!)

My goodness, it has been a quite a while since I lasted posted anything, due to the fact that I was having some difficulties with my account. Thanks to my good friend, “Cookin’ Cowgirl” I am back up and running again! 🙂

I found this recipe while browsing the internet for a good bread to make “soup bowls”. I  tried this recipe and really liked it. If your in a hurry this is probably not the day to make “bread bowls”,  they take a while to make. Once I tried to cut the rising time of the bread and it didn’t turn out very good. Make sure when you make this recipe that you allow yourself plenty of time so that you don’t feel rushed.

“He that can have Patience, can have what he will.” – Benjamin Franklin

 

Bread as a Bowl

Bread (How to make  homemade bread bowls)

  • Add 2 1/2 cups of warm water to a large mixing bowl, sprinkle 4 1/2 tsp. yeast into the water, stir until thoroughly dissolved.
  • Add 1 TBSP. salt,1 TBSP. sugar, and 2 TBSP. vegetable oil ti the yeast mixture. Stir well to combine, and then add 3 cups of all-purpose flour. Beat with an electric mixer until the mixture is smooth.
  • Stir in up to 4 more cups of flour, until a stiff dough is formed. Transfer the dough to a lightly floured working surface. Knead for 10-12 minutes, or until a smooth, elastic consistency is achieved.
  • Lightly coat a large,  clean mixing bowl with nonstick cooking spray, and then place the dough inside. Roll it around to coat all the sides with the spray, and then cover the bowl with a kitchen towel. Place in a warm area of the kitchen, and allow the dough to rise for one hour, or until doubled in size.
  • Place the dough back onto the floured surface and punch it down to release any air. Divide into 6 equally sized portions and place them on two 9×13 greased cookie sheets and cover with a towel (allow each roll to have plenty of space to rise and expand) Let them rise for 45 minutes.
  • Combine one egg and 1 TBSP. of milk in a small mixing bowl. Whisk until thoroughly mixed. Remove the towels from the bread rolls, and use a basting brush to brush each with the milk and egg mixture. This will ensure a golden, crispy texture is achieved. (be careful not to overdo the glaze so that it flows down on the pan, if this happens it will burn on the bottom of the bread bowls) Place cookie sheets in the oven and bake at 400 degrees for 15-18 minutes.
  • Remove the cookie sheets from the oven when the bread bowls are golden brown and done. Immediately cut the top about an 1 1/2 inches from the diameter in a full circle of the bread bowl, dig out the inside of the bread bowl until just the outer layer of the bread is left, (be careful not to break the sides of the bowl that will hold the soup in.) I put the bits of bread from each bowl into separate little glass bowls and place it next to each persons soup to eat and add to there soup. To serve ladle soup into each bowl, filling about 3/4 of the way full.

*picture from: http://www.craftpassion.com/2012/04/recipe-bread-bowl.html/2

Chelsea Buns

The Chelsea bun was first created in the eighteenth century at the Bun House in Chelsea, an establishment favored by Hanoverian royalty and demolished in 1839. The bun is made of a rich yeast dough flavored with lemon peel, cinnamon or a sweet spice mixture. Prior to being rolled into a square spiral shape the dough is spread with a mixture of currants, brown sugar and butter. A sweet glaze covering is added before the rolled-up dough is sliced into individual buns and baked. The process of making this bun is very similar to that involved in producing the cinnamon roll.   (Source: Wiki)

Ingredients:

For the Dough:

  • 1 cup Milk
  • 1 Egg
  • 4-1/2 cups Flour
  • 1/2 teaspoon Salt
  • 6 tablespoons Sugar
  • 1/4 cup Butter, Softened
  • 1 teaspoon rapid-rise dry Yeast

For the Filling:

  • 2 tablespoons Butter, melted
  • 2/3 cups golden Raisins
  • 3 tablespoons Orange Peel, finely chopped or shredded
  • 2 tablespoons Currants
  • 2 tablespoons Brown Sugar
  • 1 teaspoon Apple Pie Spice
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Cloves

For the Glaze:

  • 1/4 cup Sugar
  • 4 tablespoons Water
  • 1 teaspoon Orange juice (or any flavor really)

Directions: Starting with the milk, add together the ingredients to make the dough.  -Personally i use a bread machine to kneed the dough, but if you don’t have one, just kneed the dough until it is elastic-like and smooth. –   Once the dough is done, Place on a floured surface and roll out into a square,  keeping the dough thick enough so that it won’t tare.  Next, brush the dough with the melted butter,  and then sprinkle on top of  it the filling ingredients. -Leave a 1/2 inch space along the edges free from the filling, so that it won’t leak-out when you roll it. –    When the dough is covered with the filling,  roll it into a log, and then slice it 1 inch thick with a sharp knife or if you know how  – do the cinnamon-flavored-floss cross-over slice. (I’ll post a tutorial on the in the future!)
 Ok, so now that the dough is sliced and placed into a greased pan, cover and let it rise for an hour. Meanwhile,  heat your oven to 400 degree’s.  Bake the buns for 15-20 minutes, or until they have risen well and are evenly golden all over. Once they are baked, let them cool slightly in the pan before turning them out onto a wire rack to cool further.  – if you don’t want to take them out of the pan you can just let them cool until they are not so hot that the glaze will run off.  – To make the glaze just mix the sugar and water in a small saucepan on low heat. Stirring occasionally, until the sugar is completely dissolved. Then add the rest of the ingredients, boil the mixture rapidly for 1-2 minutes without stirring, until mixture is syrupy.

Happy Baking And Bon Appètit!

*Picture via Google Image. Original Recipe found in the book – Bread Machine- How to prepare and bake the perfect loaf- *

Dinner Rolls

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).

Enjoy!

Dinner Rolls

  • 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