No-Knead Make-Ahead Honey Butter Dinner Rolls

You guys, this is a fabulous roll recipe for Thanksgiving.  You can make the dough the night before.  One less thing to worry about the day of.  

This recipe comes from the ever-so-talented Averie, the same Averie that has an incredible book dedicated to peanut butter - love it :)

I baked a batch of these honey butter smothered rolls the first night and I tried a batch the next morning, after refrigerating the dough overnight.  They were both delicious, but honestly, I liked the 2nd batch better.  They are soft and light.

These rolls are definitely the way to go if you are new to roll making or even if you want to cut back on the stress of making a million dishes Thanksgiving day.  I mean really . . . you mix the dough with a wooden spoon after all.  

You don't need a mixer, you don't have to knead the dough for more than a few seconds and you don't have to roll out the dough to cut into rolls.

I woke up Sunday morning, got my other half of dough out of the fridge.  Formed into balls and placed in a warm oven for a quick-rise method.  I watched 1 1/2 cooking shows and by that time, the rolls had risen and were ready to bake.  Within an hour and a half of waking up, you can have a warm honey butter roll in your hand and the scent of fresh baked bread roaming throughout your house with very little hands on time.  SO STINKIN EASY.   

I do have another Overnight Dinner Roll Recipe that is delicious too, if you want to have a couple recipes on hand.

Honey Butter Dinner Rolls
adapted from: Averie Cooks
(Printable Recipe) or (Printable with Picture)

7/8 c. water (scant 1 cup), warmed
2 1/4 tsp. instant or active dry yeast
2 large eggs
1/4 c. canola or vegetable oil
1/4 c. honey
pinch of salt
3 1/4 - 3 1/2 c. all-purpose flour

Honey Butter
1/4 cup (4 Tbl.) unsalted butter, softened
2-3 Tbl. honey

Pour warm water into a large mixing bowl and sprinkle the yeast over the top (I also add a pinch of sugar or a small amount of honey to help activate the yeast).  Allow to sit for 5 minutes.  It should be very frothy and bubbly.  If it isn't, then start over.  

Add the eggs, oil, honey and salt and whisk to combine.  Add 3 cups of flour and stir with a wooden spoon until combined.  Add up to 1/2 cup of additional flour, as needed.  Dough should be slightly sticky to the touch and it should pull away from the sides of the bowl as you stir.  Stir dough for one minute.  It will be thick and lumpy.  Form dough into a ball in the center of the bowl.  Cover with plastic wrap and place in a warm, draft-free, place to rise until doubled, about 2 hours.  

At this point you have two options.  
If you plan to bake now: Punch down dough, remove it from the bowl and turn out onto a floured surface.  Knead it only so much as necessary to shape it into balls for rolls (about 15-20 seconds).  Cut dough in half and cut each half into 8 pieces.  You will get 16 rolls total (around the size of a golf ball or slightly larger).  Place balls in a greased baking dish.  9 rolls will fit in an 8x8-inch baking dish.  Allow to rise until doubled, about 1 hour.  For the honey butter: combine butter and honey and stir together until smooth and creamy.  Carefully put a small dollop on top of each roll.  As they bake, the honey butter will melt all over the roll.  Bake at 350 degrees for 18-20 minutes.  Tops will be lightly golden.  Serve with remaining honey butter.

If you plan to bake another time:  After dough has risen two hours, punch down and cover with plastic wrap. Refrigerate up to 5 days.  When ready to bake, remove from the refrigerator and form into 16 balls.  Place dough balls into a greased baking dish.  9 rolls will fit in an 8x8-inch dish.  Allow to rise until doubled.  For the honey butter: combine butter and honey and stir together until smooth and creamy.  Carefully put a small dollop on top of each roll.  As they bake, the honey butter will melt all over the roll.  Bake at 350 degrees for 18-20 minutes.  Tops will be lightly golden.  Serve with remaining honey butter.                 

Jenn's Notes:  I like to let my dough rise in a warm oven to speed up the process.  I turn my oven on to 350 degrees and allow it to heat for a few minutes, then I turn off the oven and place the rolls inside.   

Warm Water Tip: I hold my hand under the running tap water.  It should be very warm, but not so hot that you have to pull your hand away.  I always make sure the yeast is bubbly and frothy before I add any other ingredients.   

Linked up at Weekend Potluck! and Tuesday Talent Show!

Easy Bread Machine Breadsticks or Cinnastix

I came back to work after a short vacation and found this recipe sitting on my desk with a 10+ written on the top.   It came from my friend Nicole.  She rates her recipes on a scale of 1 to 10.  She obviously thought these were phenomenal.

I made them last Sunday to go with a pasta dish, but . . .

. . . It is impossible for me to make breadsticks without making a few cinnastix to go along with them.

Cinnastix are pretty much one of my favorite things to eat dipped in cream cheese frosting.  Oh my!
I had some cream cheese frosting leftover from these Zucchini Sandwich Cookies I made for a co-worker's birthday and of course I wasn't going to throw it away.

The outside is crisp and the inside is soft and chewy.  They are delicious.  

I really liked both versions, but like I said, I'm partial to the sweet ones.

They couldn't have been any easier to make.  I made the dough with my bread machine, but you could very well use a stand mixer or make them by hand, if desired.

I threw the ingredients in the bread machine, turned on the dough cycle.  It was nice letting the machine do all the mixing and kneading, that way I was able to start a load of laundry and get my teeth brushed.  By the time I was done, the dough was ready to go.

All that was left to do was to shape them and let them rise.  Super easy and super yummy!

You might also like:

Breadsticks and Cinnamon Sticks    

Way Better than that Pizza Place's Cinnastix

Bread Machine Breadsticks and Cinnastix

adapted from: Nicole W.
(Printable Recipe) or (Printable with Picture)

1 1/2 c. + 2 Tbl. warm water

2 Tbl. unsalted butter, softened

2 Tbl. sugar

3 tsp. salt

4 1/4 c. all-purpose flour

2 1/2 tsp. instant yeast

For Topping:

3 Tbl. unsalted butter, melted

Garlic Breadsticks Topping:

1 1/2 tsp. Johnny's Garlic Seasoning

  or garlic powder

3/4 tsp. dried parsley

Cinnastix Topping:

1/4 c. sugar mixed with 1 tsp. cinnamon

Add dough ingredients to the bread machine in the order recommended by the manufacturer.  Mine is in the order it is typed above: Add the warm water, softened butter, sugar, salt and flour.  Make a pocket in the top of the flour and add the instant yeast.  Turn bread machine on the dough cycle and allow it to mix and knead the dough, about 15 minutes.  It will look a little sticky at first, then as it kneads the dough, it will form a ball and will look smooth, soft and not as sticky and that is when it is done.  

Remove dough from bread machine and place on a lightly floured surface.  Form into a 2-foot long rectangle.  Cut into 16 strips.  Knead each strip a few times and roll/form into a 6 - 7-inch breadstick; arrange 2-inches apart on a lightly greased baking sheet.  Cover with a cloth and allow to rise until doubled; about 45-60 minutes.  

Preheat oven to 400 degrees.  Brush breadsticks with 3 Tablespoons melted butter and sprinkle with garlic seasoning and dried parsley or cinnamon and sugar mixture.  Bake for 15 minutes, they will be lightly golden.  Serve regular breadsticks alongside pasta or serve the cinnastix with a side of Cream Cheese Icing.  

Jenn's Notes: I know 3 teaspoons of salt seems like a lot, but I added that much and they were great, not salty at all.  This recipe can also be halved.  I thought these were delicious!       

Easy and Fabulous Focaccia Bread

Who knew homemade Focaccia Bread was SO EASY to make?

I mean, REALLY easy to make.

All you do is throw everything in your mixer and mix until combined and knead for five minutes.  Let it sit for 15 minutes, spread out onto a cookie sheet, let set 30 minutes, make indentations using your fingers, brush with olive oil and add some seasonings and bake.  No skills required here.  

The end result is AMAZING.  It tastes incredible plain, it is fabulous dipped in pasta sauce and my house smelled like an Italian Restaurant while it baked.

We even made grilled ham and cheese sandwiches with the leftover bread the next day and it still tasted amazing.

I have made this a few times now and we absolutely LOVE it.  It's my new favorite thing to serve with pasta.

Easy & Fabulous Focaccia Bread

(Printable Recipe) or (Printable with Picture)

1 c. warm water

3 Tbl. softened butter

2 Tbl. dry milk powder

3 Tbl. sugar

1 1/2 tsp. salt

3 c. bread flour

2 1/4 tsp. instant yeast

Topping:

2 Tbl. olive oil

3 Tbl. grated Parmesan cheese

1 tsp. dried rosemary

1/2 tsp. garlic salt 

Add the warm water, butter, dry milk powder, sugar, salt, flour and yeast to the bowl of your stand mixer.  Mix until combined and knead for 5 minutes on low using the dough hook.  Add more flour or water, if needed.  Dough should remain in a ball as it kneads and should not stick to the side of the bowl.  After dough is finished kneading, place it on a lightly floured surface and cover with saran wrap.  Let the dough rest for 15 minutes.  After dough has rested, knead by hand for one minute.  

Press dough into a large, greased, jelly-roll pan, until dough is about 1/4''-1/2'' thick.  It will not cover the entire surface of the pan.  Cover and let rise for 30 minutes.  Preheat oven to 400 degrees.  Using your fingers, press dough in random spots to make indentations about 1-inch apart from each other.  Brush dough with olive oil and sprinkle with Parmesan, rosemary and garlic salt.  Bake in preheated oven for 13-15 minutes or until lightly browned.  Allow to cool slightly, then cut into squares and serve.    

Jenn's Notes: My dough was perfect with the measurements listed.  I did not have to add any extra water or flour.  I let my dough rise for about 50 minutes, because my house was cooler, so it took longer.  I did not have garlic salt, so I used garlic powder and a little salt.  I also added some Italian seasoning.  This bread is fabulous.       

adapted from: Chef-In-Training, who adapted it from Taste of Home

Easy Overnight Dinner Rolls

I obviously eat A LOT of bread.  

I am a CARB LOVER.

By now, you are probably thinking I should have named my blog "Eat Bread for Dinner."  

I have loved bread since I was a little girl.  The rolls were always the first thing I would pick at any dinner table.  I love bread in every which way, shape and form. 

I frequently get asked if any of my roll recipes can be made the night before and placed in the refrigerator to rise overnight.  I have never tried that with any of my previous rolls, but I did try it with this new recipe.

You don't even need a mixer to make these.    

I thought these rolls were delicious.  They are so extremely soft and tender and the butter gives them an amazing flavor.

I am horrible at cutting the circles into 16 even pieces, but in the end, it didn't even matter.  Once the rolls rise, you can't tell if some are slightly larger than others.  

Easy Overnight Dinner Rolls

adapted from: Six Sister's Stuff
(Printable Recipe) or (Printable with Picture)

1 Tbl. active dry yeast

1/2 c. sugar

1 c. warm water

3 eggs, beaten

1/2 c. butter, melted, plus 2 Tbl.

1/2 tsp. salt

4 c. all-purpose flour, more or less

Combine yeast, sugar and warm water in a large bowl.  Allow to sit for five minutes.  It should be bubbly and frothy.  If it does not get bubbly and frothy, start over.  Add the beaten eggs, 1/2 cup melted butter and salt.  Using a wooden spoon, stir in three cups of flour.  Gradually stir in the remaining one cup of flour.  You might not need the full cup or you might need slightly more.  The dough should be soft and slightly sticky to the touch and will pull away from the side of the bowl as you stir it.  Do not knead the dough.  

Cover bowl with plastic wrap and allow to rise 4-6 hours or overnight in the refrigerator.  Turn out dough onto a lightly floured surface and divide in half.  Roll each half of dough into a circle.  Brush each half with 1 Tablespoon of melted butter and cut into 16 pieces, like a pizza.  Roll up each piece from the large end to the point and pinch tip to seal.  Place rolls on a cookie sheet and allow to rise for 30-60 minutes or until doubled in size.  Preheat oven to 375 degrees and bake for 8-10 minutes or until golden.  Makes 3 dozen rolls.

Jenn's Notes: I mixed together the dough and refrigerated it overnight.  I removed it from the fridge about an hour before I rolled it out and the dough was still cold which made rolling very easy.  I thought these were delicious.  

French Bread Rolls

I had a whole, nice, detailed post typed up about these rolls.  Then, something really strange happened.  I must have clicked some kind of button or link, because my whole post was gone and it was replaced by another post?  WEIRD?  Undo wouldn't do anything, so I was S.O.L.

Now, all I feel like saying is these rolls are delicious.  The inside is super soft and the outside is slightly chewy.  Serve them plain, smothered in butter or use as a bun for sandwiches.  They didn't necessarily "scream" French Bread to me, only because the crust was slightly different.  Nonetheless, the flavor was outstanding and I will make them again. 

French Bread Rolls

adapted from: Mel's Kitchen Cafe

(Printable Recipe) or (Printable with Picture)

1 1/2 c. warm water

3/4 Tbl. instant yeast

2 Tbl. sugar

2 Tbl. canola oil

1 tsp. salt

4 c. all-purpose flour, more or less

In the bowl of a stand mixer, combine the warm water, yeast, sugar, canola oil and salt.  Mix in 2 cups of flour.  With mixer on, gradually add remaining flour, as much as needed, until the dough has pulled away from the side of the bowl.  It should be soft and smooth and slightly tacky to the touch.  Knead the dough until very smooth and elastic, about 5 minutes.  Cover and let rise until doubled, about 1 hour.  

Punch down dough and turn out onto a lightly greased counter.  Divide into 12 equal portions and form into balls.  Place on a baking sheet and cover.  Let rise until doubled, about 45 minutes.  Preheat oven to 400 degrees.  Bake for 12-14 minutes or until lightly browned and cooked through.  

Jenn's Notes: I baked my rolls for 16-17 minutes and they were perfect.  I brushed the tops with a little butter right when they came out of the oven.  

Kelsey's Orange Rolls from Rapid Rise Roll Dough

These rolls turned out great.  The frosting is amazing and I could eat it by the spoonful.  I used this Rapid Rise Roll Dough that I posted the other day and they came together in no time.  Such a fast and easy orange roll that turned out so good.  The roll is soft and flaky and chewy and has an amazing orange flavor.  

I decided the secret to a good orange frosting is adding the orange zest.  That zest sure kicks up the flavor. 

Make these this weekend! 

Kelsey's Orange Rolls

adapted from: Kelsey Nixon
(Printable Recipe) or (Printable with Picture)

Rapid Rise Dough

3 (.25 oz.) packets active dry yeast (about 2 Tbl. + 1 tsp.)

1 3/4 c. warm water

1/2 tsp. sugar

1/2 c. honey

1/2 c. melted butter, plus more for brushing

2 tsp. salt

2 large eggs, beaten

4-6 c. all-purpose flour, plus more if needed

Orange Filling

3/4 c. sugar

zest of 1/2 an orange

2 Tbl. fresh orange juice (1/2 an orange)

4 Tbl. unsalted butter, softened

Orange Frosting

2 c. powdered sugar

4 Tbl. unsalted butter, softened

2 Tbl. fresh orange juice (1/2 an orange)

zest of 1/2 an orange

In the bowl of a stand mixer, fitted with the paddle attachment, combine the yeast, warm water and 1/2 teaspoon of sugar.  Let it activate for 5 minutes until bubbly.  If it does not get bubbly, start over.  Stir in the honey.  On low speed, add 1/2 cup of melted butter, salt and eggs and mix until well incorporated.  Slowly add the flour, one cup at a time, until fully incorporated and the dough pulls away from the sides of the mixing bowl.  Add more flour if it is too sticky.  Cover bowl with a towel and allow to rise approximately 20 minutes or until doubled.  Roll out dough onto a lightly floured surface to a 15x11'' rectangle.  

For the filling: combine sugar, orange zest and orange juice and mix until incorporated.  Spread softened butter over dough and top with orange filling mixture, leaving a 1/2'' border around the edge.  Starting with the long side, roll up as tightly as possible.  Pinch seam to seal.  Cut into 18 slices, about 1/2'' thick.  Place in 2 (9x13-inch) greased pans and cover with a kitchen towel.  Allow to rise about 20 minutes or until doubled in size.  

Bake in a preheated 375 degree oven until tops are golden, about 15-20 minutes.  Remove from oven and brush tops with melted butter.  Combine all frosting ingredients and mix until smooth and creamy.  Either spread over the warm rolls for an icing or spread on cooled rolls for a frosting.  Yield: 18 rolls.  

Jenn's Notes: I made half a batch of the rapid rise dough and used 3 cups of flour total.  I made some into regular rolls and the rest into orange rolls.  I cut my orange rolls thicker than 1/2'', because I wanted big rolls.  I baked for 20 minutes and allowed them to cool completely before I added the frosting.  These are delicious.   

Kelsey's Rapid Rise Rolls

The flavor of these rolls is outstanding.  The outside was perfectly chewy and the inside was so soft and delicate.  I was wishing I would have made the entire recipe rather than cutting it in half, because I wanted all of these rolls to MYSELF!  Sorry family . . . you don't get bread with your dinner tonight :) 

No . . . I shared.  I had to make sure everyone else thought they were as good as I did.  It was a unanimous decision that these were delicious.  These are a must to try.

P.S.  Just incase you are wondering, I used a small skillet since I made a small batch and that is why there are only seven rolls in the pics.  A regular-size skillet should not have any problem fitting 12 rolls.

Kelsey's Rapid Rise Rolls

adapted from: Kelsey Nixon
(Printable Recipe) or (Printable with Picture)

3 (.25 oz.) packets active dry yeast (about 2 Tbl. + 1 tsp.)

1 3/4 c. warm water

1/2 tsp. sugar

1/2 c. honey

1/2 c. melted butter, plus more for brushing

2 tsp. salt

2 large eggs, beaten

4-6 c. all-purpose flour, plus more if needed

In the bowl of a stand mixer, fitted with the paddle attachment, combine the yeast, warm water and 1/2 teaspoon of sugar.  Let it activate for 5 minutes or until bubbly.  If it does not get bubbly, start over.  Stir in the honey.  On low speed, add 1/2 cup of melted butter, salt and eggs and mix until well incorporated.  Slowly add the flour, one cup at a time, until fully incorporated and the dough pulls away from the sides of the mixing bowl.  Add more flour if it is too sticky.  Portion the dough into 24 even servings.  Form the rolls into desired shape and place into two greased cast iron skillets or on a baking sheet spaced evenly apart.  Set aside, cover with a towel and allow to rise approximately 20 minutes or until doubled in size.  Brush the rolls with melted butter.  Preheat oven to 400 degrees and bake for 25 minutes.  Remove from the oven and brush with more melted butter.  Yield: 24 rolls.

Jenn's Notes: I made half a batch and used 3 cups of flour total.  I made some into regular rolls and the rest into orange rolls.  I used my kitchen scale and made each roll 2 ounces and formed them into round balls.  Mine took longer than 20 minutes to rise, but my house was fairly chilly.  I baked for 25 minutes, but probably could have went 23-24 minutes.  I thought these rolls were delicious!    

Copycat Great Harvest Cinnamon Chip Bread

This bread is Ahh...Mazing!

I tried this bread from Great Harvest for the first time the other day and I was so impressed with how soft it was.

I couldn't stop thinking about it the rest of the day . . . 

. . . Then, I remembered seeing a copycat recipe floating around the internet.  Lucky for me (and you), it was perfect timing, because cinnamon chips are in the stores right now.  I had never bought them before, but I was told stores only carry them during the Fall and Winter season (you can find them online the rest of the year).  Sure enough, I found them at my local grocery store and picked up a few extra packages to have on hand. 

This bread turned out so stinkin good!  It is soft and cinnamony and super addicting.  Nothing is better than a piece warm, right out of the oven, smothered in butter or honey butter.  You have to make this for your family ASAP.  I promise they will love you forever!

If you like this recipe, you might also like my Great Harvest Honey Whole Wheat Bread Copycat!

Copycat Great Harvest Cinnamon Chip Bread

adapted from: Rae Gun Ramblings
(Printable Recipe) or (Printable with Picture)

2 1/4 tsp. active dry yeast
1/3 c. sugar

1 c. warm water

1 c. warm milk

1/3 c. vegetable oil
1 large egg

1 1/2 tsp. salt

4 1/2 - 5 1/2 c. all-purpose flour

1 c. cinnamon chips, no more

In the bowl of a stand mixer combine yeast, sugar and warm water and allow to sit for 5 minutes.  It should be bubbly and frothy.  If it does not get frothy, start over.  Add the warm milk, oil and egg.  Mix to combine.  Slowly add 2 cups of flour, mix and then add the salt.  Begin adding the remaining flour, 1/2 cup at a time, until the dough pulls away from the side of the bowl.  The dough will be very sticky, but the softer the dough the lighter the bread will be.  So, use the least amount of flour you can handle. 

Add the cinnamon chips and mix just until incorporated.  Since the dough is warm, the chips will melt everywhere if you mix it too long.  Transfer the dough to a greased mixing bowl and allow to rise until doubled in size.  Punch down dough and divide in half.  Form each half into a loaf and place into two greased loaf pans.  Allow to rise until doubled in size.   Bake at 350 degrees for 30-35 minutes.  Makes 2 loaves. 

Note: It is not a good idea to make this in the bread machine, because the cinnamon chips will melt everywhere and turn your bread orange. 

Jenn's Notes: I love how easy this bread is to make and I love that you don't have to knead it.  One cup of cinnamon chips really is enough for two loaves.  You may think you need to add more, but the flavor will be overpowering.  So, stick to one cup.  Try using leftover bread for french toast!

Bread Machine Dinner Rolls

I have made these rolls a few times.  The first time, I baked them the time suggested (13 minutes) and the insides were dough balls still.  I tried again, baked an extra few minutes, and they were great.  Serve them with Cinnamon Honey Butter and they will disappear in no time. 

These are a great "Beginner Roll", because they are so easy to make since the bread machine does all the work.  Wake up, throw the ingredients in the bread machine,  hop in the shower and get ready for the day, shape the rolls, let them raise, bake and enjoy.  Simple enough?      

Bread Machine Dinner Rolls

(Printable Recipe) or (Printable with Picture)

1 c. warm milk (I used 1%)
1/4 c. (4 Tbl.) unsalted butter, softened
1/4 c. sugar
2 eggs, lightly beaten
1 1/2 tsp. salt
4 c. bread flour
2 1/4 tsp. instant yeast

Place ingredients in the bread machine in the order suggested by manufacturer.  I added mine in the exact order the recipe is listed, starting with milk and ending with yeast.  Once you add the flour, make an indent in the top and add the yeast to that pocket.  Select dough setting (mine takes 1 1/2 hours) and let the bread machine work its magic (check the dough after five minutes to see if 1-2 Tablespoons of water or flour is needed).  Mine was perfect and I didn't have to add any extra ingredients.  When cycle is done, turn dough out onto a lightly floured surface and punch down to get rid of air-bubbles.  Divide dough into 24 even-sized pieces; shape each into a ball and divide between two greased 9x13-inch pans (12 rolls per pan).  Cover and let rise in a warm place 30 minutes or until doubled.  Bake at 375 degrees for 17-20 minutes or until golden.  Remove from oven and rub butter over the top of each roll.

Jenn's Notes: The original recipe called for 1/2 cup (8 Tablespoons) of butter, but since I was planning on serving these with cinnamon honey butter, I didn't want all that extra butter in the dough.  I cut the recipe in half and it worked great.

adapted from: Love Bakes Good Cakes originally from: Taste of Home

Soft and Chewy French Bread with Garlic Spread

I think I might have just found the PERFECT french bread recipe?  It tastes just like, if not better, than my FAVORITE store-bought french bread - crust and all!

You know that hypnotizing smell when you walk into the grocery store and you smell FRESH french bread?  Oh my GOSH, it gets me every-single-time!  That is why they put a tray right by the front door and right by the cash register, because you can probably resist once, but twice - oh no!  Well, that is what my house smelled like, while I was baking this bread.

I usually make this recipe for fabulous french bread, because it is pretty easy and it tastes yummy, but I always thought the texture was slightly different than what I was used to with store-bought french bread.  This new version is EXACTLY what I have been looking for.  

This new recipe is just right.  The inside is so soft and has texture that french bread should have and it's not dry at all.  The crust has just the right amount of chewiness to it.  I made this bread, planning to eat it with some spaghetti and then I was going to use the leftovers for sandwiches later in the week, but we did not have any leftovers.  

The only downfall is that it does take a little bit of time and since you can pick up a loaf of store-bought french bread for super cheap, you might think it wouldn't be worth the time and effort to make a homemade version, but my own personal opinion is HOMEMADE IS ALWAYS BETTER!  I will still be using store-bought when time is limited, but if it's a day where I have some extra time, I will, without a doubt, make this homemade recipe.  Oh and the garlic spread was yummy too, but I am content with just a little butter spray and salt and pepper.  Have you ever tried a slice of french bread with just butter and a sprinkling of salt and pepper?  You should try it - it gives it just a little kick and it is so good.  

Soft and Chewy French Bread 

adapted from: It's Always Autumn
(Printable Recipes)

1 1/2 Tbl. instant yeast

1/2 c. warm water

1 1/2 Tbl. sugar

2 c. water

1 1/2 Tbl. oil

2 1/4 tsp. salt

6 c. all-purpose flour

Combine the yeast, 1/2 cup warm water and sugar; let it proof for ten minutes.  Then, add 2 cups water, oil, salt and 3 cups of flour.  Mix until flour is incorporated, then gradually add remaining 3 cups of flour.  Using the dough hook on a stand mixer, knead about five minutes, then turn out onto generously floured surface.  Every ten minutes, for the next hour, knead two or three times.  This is what gives the crust that french bread chewiness.  It is not crucial that kneading takes place at exact 10 minute intervals, just make sure to come back at least four times in the next hour to knead the dough a few times, then form back into a ball (keep dough covered with a piece of saran wrap between kneads, so it doesn't dry out). 

Divide dough into 2 portions for regular-sized loaves or 4 portions for small loaves.  Spread each portion out into a rough rectangle and roll up, jelly-roll style.  Take the two ends of each loaf and tuck under slightly.  Place on a lightly greased cookie sheet.  Spray a sharp knife with cooking spray and cut 3 diagonal lines into the tops of each loaf, about 1-inch deep.  Brush loaves with a beaten egg, making sure to get every single spot.  Whatever doesn't get covered with egg wash won't brown.  Raise until doubled or 30 minutes.  Bake at 425 degrees for 10 minutes, then at 375 degrees for 18-20 minutes, rotating pan halfway through.         

*Some bread recipes tell you to keep adding flour until the sides of your bowl come clean - DON'T do that for this recipe.  This bread is incredibly tender, which means the dough is going to be softer and stickier.  Much of the dough will be hanging onto the dough hook and some will still be stuck to the bottom and sides of the bowl.  You can tell you've added enough flour and you've kneaded the dough long enough when you can pinch off a small bit and easily roll it into a little ball in the palm of your hand.  It will still be a little sticky to the touch, but not so sticky you can't roll it into a ball. 

Boursin Cheese Spread (aka Garlic Herb Spread)
1/2 c. butter, softened
8 oz. package cream cheese, softened
1 clove garlic, minced
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/8 tsp. each dill, marjoram, thyme and pepper 
   OR 1/2 tsp. poultry seasoning

Stir all ingredients together to combine.  Serve on warm french bread.    

Jenn's Notes:  No notes today.  I just did what the recipe said and it turned out perfect.  The instructions might look long, but this bread is really easy and I think anyone could make it!

School Lunch Lady Rolls - No Mixer Needed - Plus How to Make Perfect Sized Rolls Every Time!

I knew as soon as I saw this recipe, that I had to try it.  It is supposedly a SECRET recipe from an elementary school.  I love secret recipes! It makes it that much more exciting to try. The instructions weren't very detailed, so I am not sure if what I did is exactly what you are supposed to do, but I guess it doesn't really matter, because they turned out DELICIOUS! I may or may not have already eaten four of them in one day. 

This is the easiest way to get perfect-sized rolls every single time (I got this technique from The Lion House). You don't even need a ruler!  Roll out dough.  I rolled mine out to be exactly two pointer finger's high.  Make an "L" with your hand and place it on the corner of the dough.  Using a pizza cutter, cut a horizontal line from the top of your pointer finger all the way across the dough.  Then, cut a vertical line all the way up from the tip of your thumb.  Then, move your hand and line up the corner of your "L" to the vertical line you just cut and cut another vertical line from the tip of your thumb up.  Repeat.  

See, perfect-sized strips the whole way across.  

Take a strip of dough and hold it straight up and down by the corners, swing it up and around towards you.  It will wrap around itself.  Place seam-side down on baking sheet.  Repeat with remaining dough, placing a few inches apart.  The top corners of the dough will stretch out a bit as you flip it and that is what makes the yummy little nubs on the end of the rolls.  If that doesn't make sense, you can always just roll up each strip of dough.       

Allow to rise until doubled.  

Bake.  Remove from oven and take a stick of butter and rub over the tops of the warm rolls.  So easy and so yummy! 

School Lunch Lady Rolls (No Mixer Needed)

adapted from: The Royal Cook

(Printable Recipe)

2 1/2 c. warm water

2 Tbl. active dry yeast

2/3 c. sugar

6 - 8 c. all-purpose flour

2 eggs, lightly beaten

1/3 c. shortening, melted

1 1/4 c. powdered milk

1 Tbl. salt

In a large bowl, dissolve yeast in warm water with the sugar; let stand 5 minutes or until frothy.  Add two cups of the flour along with the remaining ingredients.  Stir together with a wooden spoon until combined.  Stir in remaining flour, 1 cup at a time until a soft dough forms.  It will pull away from the sides of the bowl.  Use as little flour as possible, so your rolls will be soft.  Knead dough, by hand, just a few times in the bowl.  Cover and let rise until doubled.  Roll out to 1/2'' thick on a lightly floured surface.  Spread with 2 Tbl. softened butter.  Cut into strips and roll up.  Lay seam side down on greased baking sheet.  Cover and let rise until doubled.  Bake at 350 degrees for 15-20 minutes.  Remove from oven and brush tops with melted butter.  Yield: 32 large rolls.  

Jenn's Notes: I mixed the whole thing with only a wooden spoon!  I made a half a batch and I used around 2 1/2 cups of all-purpose flour and 1 cup of wheat flour.  The dough rolled out beautifully and was so easy to work with.  I got 16 large rolls and baked them for 20 minutes.  They are soft and buttery and have great flavor! Very yummy. They still taste great the 2nd day!