Cinnamon Rolls

Makes 12 rolls

Rolls

• 1 C warm milk
• 2 eggs
• 1/3 C butter, melted
• 4 1/2 C flour
• 1 tsp salt
• 1/2 white sugar
• 2 1/2 tsp yeast

Place ingredients in the pan of a bread machine. Select dough cycle; press start.

After dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes.

Meanwhile, prepare filling...

Filling

• 1 C brown sugar
• 2 1/2  TBS cinnamon
• 1/3 C butter, softened

In a small bowl, combine brown sugar and cinnamon.

After dough has set for about 10 minutes, roll into a 16x21 inch rectangle.

Spread butter evenly over the dough.

Sprinkle sugar/cinnamon mixture evenly over the butter.

Roll up dough; cut into 12 rolls [cut approximately every 1 1/2 inches].

Place rolls in a lightly greased 9x13 inch baking pan.

Cover; let rise until nearly doubled, about 30 minutes.

Bake rolls in preheated oven at 400 degrees until golden brown, about 15-20 minutes.

While rolls are baking, prepare frosting...

Frosting

• 1 3 oz. package cream cheese, softened
• 1/4 C butter, softened
• 1 1/2 C powdered sugar
• 1/2 tsp vanilla
• 1/8 tsp salt

Beat all ingredients together in a small bowl.

Once rolls are finished baking, remove from oven and cover with frosting before serving.

Rosemary Dinner Rolls

Makes 12 rolls

• 2 3/4 C flour
• 2 TBS sugar
• 1 tsp salt
• 2 tsp active dry yeast
• 1/4 C water
• 7/8 C milk
• 1 egg
• 1/4 C butter
• 1/4 C butter
• 2 TBS fresh rosemary, chopped
• 1 tsp salt

Turn on oven to 200 degrees. Turn off after 10 minutes.

Meanwhile, in a large glass (oven-safe) bowl, combine flour, sugar, salt, yeast, water, milk, egg, and 1/4 cup of butter.

Cover the bowl and place in warm oven.

Leave the dough in the oven for at least one hour to rise.

Remove dough from oven, knead, then shape into 12 balls.

Place rolls on a baking sheet.

Spread 1/4 cup of butter, then sprinkle salt and fresh rosemary on each roll.

Cover and let rise for at least 30 minutes.

Preheat oven to 350 degrees.

Bake for 15-20 minutes, until rolls are golden.

Mom's Pizza Dough

This is my go-to recipe for pizza dough. It has never failed!

And it's special to me because it is from my dear mother who taught how to make pizza [among a million other things].

*Makes 2 large 16" pizzas

[1 pizza serves Jay and I perfectly.]

• 1 1/4 C warm water
• 1 TBS yeast
• 1/2 TBS salt
• 1 TBS sugar
• 1 1/2 TBS oil
• 3 C flour

Heat oven to 200 degrees. Turn off after 10 minutes.

Mix yeast and warm water in small bowl. Set aside.

Mix remaining ingredients in a large [oven safe] bowl. 
Add yeast-water mixture to the large bowl. Mix well.
Cover the bowl with foil, then set in warm oven.
Let dough rise for 30 minutes, remove from oven, then turn up the oven heat to 375 degrees.

Place dough on a large floured surface and split in half. 
Knead, roll out and shape each piece of dough into a large circle.

Transfer rolled out dough onto a pizza pan. (For evenly cooked pizza I highly recommend using a perforated pizza pan.) 

Add desired toppings. 
Our favorites are good ol' fashioned pepperoni, bacon ranch and avocado, or BBQ chicken with green onions.

Bake at 375 degrees for about 15 to 20 min, until crust is golden.

*This dough freezes really well. So typically after I split the dough I roll out and cook one half, then bag and freeze the other half. You can thaw it out in the fridge or just place on the counter top. Allow for a couple hours to thaw.

*If you do let it thaw out on the counter top at room temperature, just be sure not to leave it out too long unless you want sourdough pizza.

Naan

Makes enough for 8 medium pieces of bread

• 2 tsp dry active yeast    
• 1 tsp sugar
• 1/2 C water
• 2 1/2 - 3 C flour
• 1/2 tsp salt
• 1/4 C vegetable oil
• 1/3 C plain Greek yogurt
• 1 large egg

 In a small bowl, combine the yeast, sugar and water and stir to dissolve. Stir in the oil, yogurt and egg until evenly combined.

In a medium sized bowl, combine 1 cup of the flour with the salt. Add the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour a half cup at a time until you can no longer stir it with a spoon

Knead the ball of dough for about 3 minutes, adding flour as necessary to keep the dough from sticking. The dough should be smooth and very soft but not sticky. Loosely cover the dough and let it rise until double in size (about 45 minutes). 

Gently flatten the dough and cut it into 8 equal pieces. Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Heat a large, heavy bottomed skillet over medium heat and spray lightly with non-stick spray. Place the rolled out dough onto the hot skillet and cook until the under side is golden brown and large bubbles have formed on the surface. Flip the dough and cook the other side. Serve plain or brushed with melted butter and sprinkled with herbs.

Pepperoni Rolls

Makes 20 rolls

• Pizza Dough recipe (below)
• 3 oz Mozzarella cheese, cubed
• Pepperonis
• Pizza sauce (or preferred dipping sauce)

Pizza Dough

• 1 1/4 C warm water
• 1 TBS yeast
• 3 C flour
• 1/2 TBS salt
• 1 TBS sugar
• 1 TBS oil

Mix yeast and water in a small bowl. Mix dry ingredients and oil in a large bowl. Let rise for at least 20 minutes. 

*To freeze the dough, be sure to let it fully rise before sticking in a ziploc bag. To thaw, put the bag of dough in the fridge 12 hours before use.

 Break off a piece of dough and form into a ball. Flatten. Place pepperoni.

Place cheese on top. Wrap.

Melt 1 TBS butter in a small bowl. Dip rolls in butter. 
Place on baking sheet and sprinkle with favorite seasonings. 
[I used garlic powder, salt, red pepper flakes and rosemary.]

Bake at 375 for 15 minutes, or until the bottoms are golden.

Serve with dipping sauce.

Pumpkin Bread

Totally my first try with pumpkin bread. And I totally nailed it!

*Makes 1 7x3 loaf

1 1/2 C and 2 tablespoons all-purpose flour

1 1/2 C white sugar

1 tsp baking soda

1/2 tsp salt

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

1 C pumpkin puree

1/3 C water

1/2 C vegetable oil

2 eggs

Grease and flour 7 x 3 pan. Preheat oven to 350 degrees.

Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, vegetable oil, and eggs. Beat until well combined. Pour batter into prepared pans.

Bake for approximately 1 hour.

Bagels (Wheat)

      *Makes 12 bagels

1 teaspoon active dry yeast

1 1/4 cups warm milk (110 to 115 degrees F)

1/4 cup butter or margarine, softened

2 tablespoons sugar

1 teaspoon salt

1 egg yolk

3 3/4 cups wheat flour

In a mixing bowl, dissolve yeast in warm milk. Add the butter, sugar, salt and egg yolk; mix well. Stir in enough 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 top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-in. hole. Place on a floured surface. Cover and let rest for 10 minutes; flatten.

In a large saucepan, bring water to a boil. Drop bagels, one at a time, into boiling water. When bagels float to the surface, remove with a slotted spoon and place 2 in. apart on greased baking sheets. Bake at 400 degrees for 20 minutes or until golden brown. Remove from pans to wire racks to cool.