Archive for Bread

Mini Pull Apart Party Breads

Thursday, January 26th, 2017

Using smaller rolls with different toppings not only adds variety but makes it easier for guests with food restrictions.

Use your favorite rolls or sourdough bread. The toppings used for this recipe included:  Basil, parsley, red onions, mushrooms, jalapeno, pepperoncini, olives, salami,  pancetta,  chorizo, roasted peppers and capers. Have fun and create your favorite toppings!

Tip: Placing all your ingredients on a cutting board or baking tray makes it easier for assembly / pre prep and you can also place in the refrigerator until ready to use.  Another idea to have your guests build their own rolls.  Have the bread sliced, meat cooked, vegetables chopped. Not only will your guests  have  fun making their own creations but the bread will be served right out of the oven.

Makes 12 

Ingredients 

  • 12 rolls or your favorite bread 
  • 1/2 cup (1 stick) butter, melted 
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • Cheese: mozzarella, cheddar, gorgonzola, pepper jack, etc
  • Toppings: bacon, sausage, chorizo, pancetta, herbs, olives, mushrooms, roasted peppers, capers, etc

Directions

Heat oven to 350°F.

Using a serrated knife, slice rolls in one direction, then turn it 90 degrees and slice the other direction,  making sure not to cut through the bottom crust. (If the bread is too soft to cut through, place in the freezer for 15-20 minutes before cutting). Place rolls on a baking sheet lined with aluminum foil. 

In a bowl or cup, mix together the melted butter, minced garlic and salt.  Using a spoon or turkey baster,  drizzle melted butter over rolls making sure to drizzle between the cut areas.

Add cheese and toppings into the cut areas of the bread. If using raw meat, cook before adding to the bread. 

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Wrap foil loosely over the rolls and bake for 10 minutes.  Remove foil and continue to bake for 5 minutes or until golden brown and cheese is melted  Serve immediately.

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To make ahead: assemble rolls with toppings and place in the refrigerator. Bake when your guests arrive. 

Pumpkin Dinner Rolls

Sunday, November 13th, 2016

These pumpkin shaped rolls are the perfect addition to your Thanksgiving dinner!   If you have a favorite dinner roll recipe, just add the pumpkin puree to your dough mixture.

And for those of you who may be thinking… I  don’t have time to make rolls from scratch but want the pumpkin shape…here’s a short cut:

  • Purchase a bag of frozen bake and serve dinner rolls
  • Place on a pan coated with cooking spray, cover with plastic wrap and let rise for about 2 hours ( or as directed on the package for defrosting)
  • Continue with recipe below after ” roll each piece into a ball shape”…..cut into sections and follow the recipe to get the pumpkin shape!

Makes 12-14, depending on size

Ingredients

  •   ½ cup warm water
  •   1 packet (2 ¼ teaspoons) active dry yeast
  •   2 Tablespoons sugar or brown sugar
  •   ½ cup milk
  •  4 Tablespoons unsalted butter
  •  ½ cup pumpkin puree
  •  1 large egg
  •  1 teaspoon salt
  •  1 teaspoon pumpkin pie spice ( optional)
  • 3 cups all-purpose flour
  • 1 egg, mixed with 1 Tablespoon of water (egg wash)
  • Pecan pieces for stems

Directions:

In the bowl of a standing mixer (or a large mixing bow if mixing by hand), add yeast and sugar in warm water and let sit for 10 minutes until dissolved and starts to foam.

Heat milk and butter in a small saucepan (or microwave)  until butter is melted. Off the heat, whisk in pumpkin puree, egg, salt and pumpkin pie spice.

Add to the yeast mixture and stir.  Using a dough hook, gradually mix in flour on low speed and knead on medium speed until dough pulls from the sides of the bowl (This will take about 10 minutes). If the dough seems sticky and does not pull from the sides of the bowl after this time, add 1 Tablespoon of flour at a time.

(If mixing by hand, mix with a wooden spoon and transfer dough to a work surface dusted with flour and knead for 5-7 minutes, until smooth but slightly tacky. It should spring back when poked).

Place dough on a working surface and knead for about 1 minute. Place dough in a greased bowl and cover with plastic wrap or cloth. Let dough rise in a warm spot until doubled, about an hour. Punch dough down and transfer to a work surface and knead a couple of times.

Roll dough into a log and cut into 12 -14 pieces. Using your hands, roll each piece into a ball shape and flatten the top slightly with the palm of your hands. Using a knife, cut 6-8 slices around the dough, making sure not to cut the center.  Using a handle of a wooden spoon or your finger, poke a hole on the top of each dough (for the stem) . Place dough on a baking sheet lined with parchment paper and let  rise again, without covering, for about 30-45 minutes. If needed, poke the tops again.

Preheat oven to 350 F degrees.

Brush dough with egg wash and  bake for 18-20 minutes or until golden brown.

Insert pecan slices on top for the stem. Serve with butter…

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Honey Butter (optional)

  • 1 stick (½ cup) of unsalted butter, softened
  • 1/4 cup  honey
  • 1/2 teaspoon pumpkin pie spice ( optional)

Mix  all ingredients together using an electric mixer or fork  until fluffy

 

 

 

 

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