Butterhorns



Great as a dinner bun ...but put the icing on and
dip in nuts/coconut.  I made a batch of these
and took some to neighbors and to my husband's
students at school ... they want to marry me!!
These buns are soft - moist - full of flavor -
definitely a new go to recipe of delishousness!!

Recipe via: Sharon Gibb
Mix in bowl:
   4 1/2 cups warm water
   1 c powdered milk (made up) or warm milk
   (Total 5 1/2 cups liquid)

Add :
   1 cup sugar
   1 cup oil (or butter)

Add
   4 TBSP yeast - instant

Add
   4 beaten eggs
   2 tsp salt

Mix in:
   12 cups flour

Knead in Bosch 10 min

Divide dough into 5 portions
Roll out into rectangle
Spread w butter

Depending what shape you want:
   Roll up like cinnamon buns
              OR
   Roll out a rectangle and cut each rectangle corner to corner making to triangles
   Roll each wedge starting   from wide end and roll to point or roll into a circle and cut "pie wedges" and roll 

Place on greased pan so they don't touch each other
Raise 45 -60 min until double in size

Depending how many cookie sheets you have you may need to put extras on sprayed cupboard to raise and then gently transfer to cookie sheet to bake as another sheet becomes available .. actually I put them on parchment paper and then moved them the cookie sheet to bake

Bake @ 350*

Icing:
1/4cup butter
Juice of an orange or 2 TBSP real lemon
2 cups Icings sugar
1/4 cup Cream or canned milk

Mix to a thick consistency - but spreadable
Ice with butter icing and dip in chopped nuts - mixture of toasted almonds and pecans (not toasted) or coconut (toasted or not)

These buns freeze well - if there are any left to freeze!

{Olive Garden Breadsticks}

Oh man, I loved these! These would just complete any meal really. Pasta, soup, salad...you name it. Make these when you get a chance. Make sure you serve them hot out of the oven.

Dough:
1 1/2 C hot water
2 T sugar
1 T salt
2 T butter, softened
4-5 C flour
1 T yeast
Topping:
3 T butter melted
sea salt
1/4 t garlic powder

For the dough, pour the water into a stand mixer with the sugar and yeast.
Add salt, butter, and 2 cups of flour.
Mix the dough on low.
Add the rest of the flour a half cup at a time, until dough scrapes the sides of the bowl clean.
Mix the dough about 5 minutes on medium speed, until its soft and easy to work with.
Roll the dough out into a long log, spray a knife with cooking spray and cut the dough into 12-14 pieces.
Roll those pieces into long snakes.
Spray 2 large cookie sheets with cooking spray, and lay the breadsticks out leaving about 2 inches between each one.
Place them in the oven with the temperature turned to 170 degrees.
Let them rise for about 15 minutes, or until doubled in size.
Once risen, brush them with the 1 1/2 T of melted butter and sprinkle them with salt.
Return them to the oven and heat to 400 degrees.
Once it's preheated to 400 degrees bake them for 12-15 minutes or until golden brown.
While they are baking combine the rest of the melted butter with 1/4 t garlic powder.
When the breadsticks are golden brown, remove them from the oven and brush them with the butter/garlic mixture.

Cake Mix Cinnamon Buns

Recipe via Suzanne Purnell

8 - 10 cups flour
1 box cake mix
4 TBSP instant rise yeast
1 tsp salt
4 cups hot tap water
2 beaten eggs
1/3 cup melted butter

Mix 4 cups flour, cake mix, yeast and salt in mixer or bowl
Mix water, butter and beaten eggs together and dump into dry ingredients
Mix well
Add remaining flour 1 cup at a time until dough comes away from edges of bowl
Place in greased bowl, cover and let rise (approx 1 hr or until doubled)
Separate dough into 2 balls
Roll dough out into rectangle (cut edges to make even rectangle)
Spread over dough a mixture of:
    2 cups brown sugar
    1/3 cup butter
    4 tsp cinnamon
Roll dough into a log and cut into 1 inch rolls and place on tray (large cookie sheet)

** On cookie sheet melt together :
    1/3 cup butter
    1/4 cup brown sugar
    1/4 cup cream

Place buns on top of butter/sugar mixture
Rise 30 minutes
Bake 15 min @350*

Hot Cross Buns

Recipe via RS class

Dissolve:
1 cup lukewarm water
1 tsp sugar
3 TBSP yeast

1 1/3 cups milk - heat to lukewarm
1 cup butter
1 1/3 cup lukewarm water
1 1/3 cups sugar
Beat 6 eggs(for glaze need 1 egg white so throw extra egg yolk into 6 eggs and set aside egg white)

10 - 12 cups flour
Add to flour:
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp allspice

For fruit of choice:
Raisins or currants
Green and red cherries -
450 gram size - fancy mixed fruit (deluxe fruit mix does not have the bitter peel)

Cut fruit up small - too big of chunks or too much fruit will make dough heavy and won't rise nicely
To milk mixture add 3- 4 cups flour ** (before adding yeast - never let the yeast touch the shortening
Then add yeast, half of flour, eggs,
Last of flour with 3 tsp salt added to it
Beat till smooth and knead
Rise till double - punch down - rise again
Separate into 6 portions - 12 buns per portion - 72 buns

To form bun:
Make scope of hand - rolling and tucking bun into a smooth ball - do not use too much flour on counter top as you want a bit of stick - do not handle dough too much

Put on pans and brush with glaze - beat 1 egg white with 1 tsp water
Cover with plastic garbage bag and let rise till double.
Bake @ 325 for 2 minutes

Cool and pipe butter icing on with pastry tube or use a cream cheese icing:
1 cup butter
2 cups icing sugar
1 - 8oz cream cheese
1 tsp vanilla

Scandinavian Pastry

This is soooo good!!
Recipe via Judy Gruenwald

Dough:
1/2 cup butter - room temperature
2 cups warm milk
1 cup sugar
2 eggs - room temperature
1 tsp salt
1/2 cup warm water
1 TBSP sugar
2 TBSP yeast
6 cups flour

In large bowl put butter and sugar
Pour warm milk over and let stand while yeast rises

Mix water, yeast and sugar - let stand 10 minutes

Beat eggs
Mix all ingredients together in mixer
Add flour until dough is too stiff
Knead in remaining flour and form into a ball
Let raise 1 hour or double in bulk

FILLINGS:
#1 - Pudding:
Mix lemon instant pudding as directed in bowl

#2 - Almond Paste - mix together in second bowl:
1/2 lb butter
3/4 cup sugar
2/3 cup rolled oats
2 tsp almond extract

#3 - Crumb mixture:
1/2 cup butter
3/4 cup flour
1/2 cup sugar
1/2 cup chopped walnuts

After dough has risen, divide in half

Put half back in warm place
Divide dough you are working with
Roll out on tin foil in long rectangle
Cut sides with scissors cut long enough that can be braided and leaving strip down center - leaving strips down each side (about 1/2 - 3/4" wide)

Down center of pastry:
Spread on Lemon filling
Dab on almond paste
Sprinkle on crumb mixture

Place foil and pastry on oven racks
Braid cut edges over fillings

Optional - sprinkle with sugar and nuts
Decorate with cherries - after cooked

Let raise

Bake @ 375* for 15 - 20 minutes

When pastry begins to brown - brush with egg mixture and small amount of milk
When cool drizzle icing over whole braid

Mom's Dumplings

Recipe via Mom Pallett

2 cups of white flour
4 tsp. baking powder
1 tsp. salt
4 tbsp. soft margarine or butter (optional)
1 cup of milk (or more)
1 tbsp parsley flakes if desired


Method:
1.Combine flour, baking powder, and salt in a bowl.

2.Cut in butter that's been kept at room temperature or use soft margarine.

3.Stir milk lightly into the flour mixture with a wooden spoon and adjust amounts to make sure that you have a moist dumpling dough.
 4. Drop by tablespoonfuls on top of boiling meat or vegetables, not in the liquid. Cook with lid on for 15 minutes. Do not remove the cover until dumplings are done.
With a slotted spoon remove dumplings to heated bowl or plate.

Dumpling Cooking Tips
•Make sure your soup or stew is on a gentle simmer. The liquid does not have to be boiling to achieve tender dumplings. Remember that pot temperature rises with the lid on and you don't want the contents to stick and burn.

•Drop dumpling dough into the liquid by teaspoonfuls or for larger dumplings use a tablespoon. There's no need to worry about shaping perfect dumplings because they will puff up as they cook. Cover your pot with a lid so that the dumplings can steam.

•Check your dumplings after 10 minutes. You can use a knife to cut a slit in one dumpling to check inside.

Cook until dumplings are no longer raw in the middle. You are now ready to serve your chicken and dumplings or soup and dumplings. Ladle into serving bowls, including a dumpling or two per bowl.

If you like a little sweet with your meat, add:

Raisin Dumplings
•1/2 cup of raisins
•1 tsp chopped onion
•1 tbsp. chopped pecans

Sweet Drop Dumplings
These dumplings go well with beef dishes
•1/4 cup of raisins
•1/4 cup of apples
•dash of cinnamon

For Chicken or Turkey Dishes, add Peaches or Mangos to Your Dumpling Recipe
•1/4 cup of raisins
•1/4 cup of chopped peaches or mangos

Steamed dumplings are a wonderful compliment to homemade soups and stews, adding extra wholesomeness, texture, and taste. The next time you're wondering what to serve with that chicken dish or beef stew, pop some dumplings "under the hood" for hearty, down-home goodness

Pumpkin Cinnamon Rolls with Maple Icing

Recipe via www.RecipeGirl.com

DOUGH:
4 Tbsp. butter, melted
¼ cup granulated sugar
½ tsp. salt
1 cup canned unsweetened pumpkin puree
1 large egg, beaten
½ cup lukewarm water (105 – 110 degrees F)
1 packet active dry yeast
1 Tbsp. granulated sugar
3 ¾ cups flour, plus extra- as needed
cooking spray

FILLING:
4 Tbsp. butter, at room temperature
2/3 cup brown sugar
1 Tbsp. ground cinnamon
¼ tsp. ground cloves
1 tsp. ground ginger
1/8 tsp. ground allspice
1/8 tsp. ground nutmeg
¼ tsp. salt

ICING:
3 ounces cream cheese, at room temperature
1 cup powdered sugar, sifted
¼ cup pure grade B maple syrup
¼ tsp. salt

1. Spray a non-reactive bowl with nonstick spray. Set aside. Line a 13x9x2-inch metal baking pan with parchment paper.
2. In a mixing bowl, whisk together first 5 ingredients of the dough (through egg) until well combined. Set aside.
3. In a small bowl, whisk together warm water, yeast and 1 Tbsp. sugar. Let sit for 5 minutes until the yeast is frothy and active. If after 5 minutes yeast does not appear active, discard the mixture and start over with a newer, fresher yeast packet.
4. Place flour in a large mixing bowl (or the bowl of a stand mixer). Add yeast mixture and pumpkin mixture to the flour. Stir until ingredients have incorporated into a dough. If using a stand mixer, attach a dough hook and knead on medium speed for 5 minutes. If kneading by hand, turn dough out onto a clean, lightly floured surface and knead for 8 to 10 minutes. The desired consistency of the dough should be soft and just slightly sticky. Add more flour as necessary throughout the kneading process until you achieve the proper consistency.
5. Form dough into a ball and transfer to the oiled bowl. Toss dough around in the bowl to coat all sides lightly with oil. Cover with oiled plastic wrap and a kitchen towel. Place in a warm, draft-free spot. Let the dough rise until nearly doubled, usually 1 to 1 ½ hours.
6. Roll dough into a 16×10-inch rectangle on a large, lightly floured piece of parchment or waxed paper. While rolling out the dough, make sure it’s not sticking to the surface. Lift the dough and sprinkle flour underneath, as needed.
7. Spread a thin layer of butter over the dough, leaving a ½-inch border on all sides. In a small bowl, whisk together remaining filling ingredients. Sprinkle this mixture evenly over the butter. Roll dough into a tight spiral- jelly roll style- by rolling the 16-inch long edge closest to you over the filling. Continue rolling dough into a log until the opposite edge is on the bottom. Slice dough into 12 even pieces and arrange in the prepared baking dish cut-side up. Cover the pan with oiled plastic wrap and a kitchen towel. Let rolls rise for 30 minutes in a warm, draft-free area. They’ll get puffy and smash into each other as they rise. Preheat oven to 350 degrees F.
8. Remove towel and plastic wrap. Bake until tops and edges are golden and rolls are cooked through- 30 to 35 minutes. Remove from oven and place on a wire rack to cool for at least 20 minutes before icing.
9. Place a baking sheet over the dish of cinnamon rolls. Invert rolls onto the baking sheet and peel away parchment paper. Flip the rolls onto your choice of serving dish. Whisk together the icing ingredients until smooth, then spoon evenly over all of the cinnamon rolls, allowing it to dribble down the sides.
Yield: 12 cinnamon rolls

Tips:
*To create a warm, draft-free place for rising, use your oven… turn on the oven for 30 seconds, then turn it off, turn the light on, and place your bowl inside the very slightly warmed oven. It’s a great place for your dough to rise if your oven is not in use.

*Make-ahead tip: Once your cut cinnamon rolls are in the pan, you can wrap them with plastic wrap at this point and refrigerate them overnight. Take them out of the fridge and let them warm up in the morning (at room temperature) and do their rising. Then you can continue with baking.

*These are best the day they’re made, but they’re also good re-heated the following day.

*Cinnamon rolls store better when they’re kept together since the edges will dry out if separated.
Recipe Source: Adapted from Food Porn Daily

French Bread Rolls

Recipe via http://www.melskitchencafe.com/ adapted from allrecipes.com


Trade Secrets: The original recipe calls for bread flour. Since I usually don’t have that on hand, I’ve always used all-purpose flour and it works brilliantly. However, if you are a bread flour user, I bet the rolls will come out even more tender. I also cut the baking time down from the original 18 minutes to about 12 minutes. And finally, these rolls rise QUICKLY (probably due to the 1 tablespoon of yeast) so don’t forget about them or you may have a big mess on your hands.

French Bread Rolls Original Recipe from Mels Kitchen Cafe
*Makes about one dozen rolls or 24 depending how you portion the dough

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

To the yeast mixture, add the oil, salt, and 2 cups flour.
Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl.
Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl, and turn to coat.
Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough, and turn it out onto a lightly floured surface.
Divide the dough into 12-14 equal pieces, and form into round balls.
Place on lightly greased baking sheets at least 2 inches apart.
Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes.

Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake for 12-13 minutes in the preheated oven, or until golden brown.

*Can freeze the rolls after baking – microwave on high for 2 minutes before serving.

If you want to make them crusty instead of soft, spray some water into the oven three times in the first five to six minutes of baking and brush them with an egg white/water mixture prior to baking. I’m kind of partial to the soft exterior, so I bake them unadulterated and then rub them down with butter hot out of the oven
 
– for the sub rolls, I do shape them differently than the “golf ball sized” rolls for normal dinner rolls. I pinch off probably about double the amount of dough I would use for a dinner roll and I shape it/roll it into a log shape. Before it rises, it is probably about 1 1/2″ to 2″ wide and 2 1/2″ to 3″ long. They puff up and rise quite a bit so don’t be worried about how small they look when you originally roll them out.

1 Bowl - 1 Hour Perfect Dinner Rolls

While I posted a link to the original recipe I got from My Kitchen Cafe quite a while ago, I didn't realize until recently when I was looking at the recipe on Melanie's blog again that other than the ingredients list, I really don't make these rolls the same way. I thought, that being the case, and since I have so many friends and family that ask for this recipe so often, that I should share what I'm actually doing.


The original way to make these rolls works just fine, don't get me wrong, but I have added in a few shortcuts that work really well for me - including changing the type of yeast I use - which makes these really pretty quick to make. I can start and finish the recipe and have hot rolls to eat in about 1 hour. It may take some time to get that fast due to shaping all the rolls, but once you get the hang of it, you'll get faster and faster too. Even then, it will probably only take you about an 1 1/2 hours at the very most. This recipe makes perfect, soft, light dinner rolls every time. What I really love about the recipe is that the ingredients list is short and lean, with stellar results.


If you are looking for an easy, fairly quick soft dinner roll recipe that delivers wonderful results - look no further!

Perfect Dinner Rolls Adapted from My Kitchen Cafe

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon instant yeast
2 tablespoons granulated sugar
2 tablespoons vegetable oil
1 teaspoon sea salt
4 cups all-purpose flour, lightly spooned into measuring cup, then levelled off

 In the bowl of a stand mixer, stir together warm water, yeast, and sugar. Let stand until creamy, about 5 minutes.

 To the yeast mixture, add the oil, salt, and 2 cups of the flour - on low speed with the paddle attachment incorporate the flour to create a wet, sticky mixture.

 Still on low speed, add 1 cup of the remaining flour and incorporate.

 Switch to the dough hook and add the remaining 1 cup flour.

 On low speed, mix the dough to incorporate the final addition of flour until the dough has pulled away from the sides of the bowl. Turn the speed to medium and knead until smooth and elastic, about 5 minutes

 Lightly oil a large bowl and place the dough in the bowl - turn to coat.

 Cover the bowl with plastic wrap and let rise in a warm place until doubled in volume, about 20 -30 minutes.

 Turn the dough out onto a lightly floured surface and gently deflate into a rectangle.

 Cut it in half vertically, then each half vertically again into thirds so you have 6 equal strips of dough.

 Cut each strip of dough into fourths by cutting horizontally to make 24 little squares of dough. Take each piece of dough and cup it lightly under the palm of your hand on a clean surface. Press lightly and start rotating and rolling the dough ball quickly so that it forms a nice little ball of dough. Once you get some practice, you can do this with both hands at the same time and really speed up the process.

 Place each rolled piece of dough into a lightly greased 9x13 baking pan in rows of 4 about 1/2-inch apart.

 Cover the rolls in the pan with a lightly greased piece of plastic wrap and let rise to double while your oven is preheating to 400 degrees F (200 degrees C) - about 20 minutes.

 If you want an even more golden color to the rolls, brush them with a little melted butter before baking.

 Bake for 13-15 minutes in the preheated oven, or until golden brown. Serve warm and enjoy!

ELEPHANT EARS

  

Mix and let rise:

     1 TBSP yeast

     1 TBSP sugar

     1 cup warm water

Add and knead

     1/3 cup powdered milk

     1 cup water

     1 1/2 tsp salt

     1 1/3 lbs or 6 cups flour (1/2 cake flour - 1/2 white flour)

Let rise

Stretch into elephant ear shape

Fry in oil

Spread with melted butter and sprinkle with sugar and cinnamon

Makes 16

Shelly's Breadsticks

Recipe via Shelly Prince
2 cups hot water
1 TBSP instant yeast
1/2 cup melted butter
1/2 cup sugar
Pinch salt
5 -6 cups flour

Mix together as when making bread
Rise 1 hour punching down every 15 minutes (until doubled)
Pinch off a piece of dough ~ form into breadsticks (start like a bun and form into snake)
Makes about 32
Brush with melted butter or brush with slightly beaten egg white
Sprinkle with:
-Sesame seeds
-Lawry's seasoning salt
-Garlic & Parmesan

Let rise
Bake @ 350* for 15 - 20 minutes until golden brown

No Fail Rolls or Buns (Depending Where You're From!)

Recipe via Sherry Smith (same recipe as Laura Taylor)

Let set for 15 minutes:

     2 cups warm water

     1/2 cup sugar

     2 TBSP Instant yeast

Add:

     1/2 cup oil

     1 1/2 tsp salt
     3 eggs
     2 cups flour

Mix together until there are no lumps

Slowly add:
     4 more cups of flour

Knead until you have a soft dough
Let rise 1 hour
Form into balls and place on greased pan    (Place on pan - 5 across and 7 down)
Let rise again for 1 1/2 hours
Bake in preheated oven @ 350* for minutes or until golden brown

For buns can butter tops

                      ************************************************

This dough is good made as:

Cinnamon rolls:

Filling: 

     1/2 cup brown sugar 

     1 TBSP cinnamon

     melted butter 

On bottom of pan:

Opt #1:  Sprinkle brown sugar or put little bit of syrup in bottom baking pan or muffin tin (put 1 bun in each muffin cup)

Opt #2 (Shelly's version):   Mix brown sugar and cream together and pour in pan around buns - makes a caramel glaze on bottom

Glaze:   (Recipe via Lorraine Boehme)

Mix together and glaze with:

     1 1/2 cups icing sugar

     2 TBSP butter

     2 TBSP cream cheese

     2 TBSP cream or milk

     1/2 tsp maple flavoring

Glaze #2 Variation:   (Recipe via Barb Holt)     1/2 cup butter

     1 1/2 cups brown sugar

     1/4 cup corn syrup

     little whipping cream

Cook over medium heat until sugar dissolves

Pour over hot baked cinnamon buns - let sit for a minute

and then turn upside down

Caramel Glaze for Cinnamon Buns

English Toffee recipe (Recipe via corine Schneider)

In a saucepan combine:

     1 cup butter

     2 cups brown sugar

     1 cup corn syrup

     1 can condensed milk

Stir constantly and cook at medium-low heat

Cook 20 minutes from time starts to boil

Mix in:

     1 block of cream cheese softened - mixture will soften

Brush over cooked cinnamon buns

Orange Rolls (Recipe via Barb Holt)

Make a mixture of :

     1 cup butter                                     

     1 cup icing sugar

     grated rind of 2 oranges

Spread onto rolled out dough, roll up, place in a greased 

9 x 13 pan or muffin tin and let rise

Bake @ 350* for 15 - 20 minutes and turn out on a cooling rack or sheet of parchment or tin foil

Orange Glaze:

1 cup icing sugar

1 tsp finely grated orange peel

1 -2 TBSP orange juice

Butter Bread Sticks:

     Roll dough into sticks, then into butter and sprinkle with seasoning, (garlic salt, seasoning salt or Italian Seasoning Garlic Bread Seasonin from Our Best Bites)

Bake as directed above

Cream Biscuits

Breadsticks or Pizza Dough