Aunt Linda's Light Rolls Recipe

Aunt Linda’s Light Rolls Recipe

Aunt Linda's Light Rolls RecipeAunt Linda’s Light Rolls Recipe

To end this months bread bakes, I reached back to a family favorite, Aunt Linda’s Light Rolls Recipe. These delicious rolls are so light and fluffy, they just melt in your mouth as you eat them. The best “down on the farm” roll you’ll ever eat, guaranteed.

When I was talking to Aunt Linda to garner some tips on the best way to make these wonderful rolls, we were talking about how they would disappear. All 100 of them. With cousins, friends, family all coming and going at Uncle Dan and Aunt Linda’s farm, there was no need to freeze for later! These rolls bring back some fantastic memories.

So what makes them light rolls? No kneading, just mix, let rise, punch down and form into rolls for the second prove. This recipe was so simple, first time I had ever made them. The results were fantastic!

The trick…a big enough container to make the recipe, and you’re going to need about 10 pans to freeze for future bakes. I used a medium size rubber tub with a lid. Perfect to use, since the first prove takes about 2.5 hours. When done, I recommend you  share them with neighbors or friends, and if you want them all for yourself…pull them out of the freezer in the morning and have fresh bread for dinner!

Aunt Linda’s Light Rolls Recipe

5 lbs all-purpose unbleached flour

1 Quart (4 cups) whole milk

6 packets of yeast

2 cups sugar

4 tsp salt

12 (1 dozen) eggs – slightly beaten

1 lb (4 sticks) of unsalted butter

Warm your milk in a large sauce pan to 110 degrees. Dissolve the yeast stirring frequently until all the yeast has been dissolved.

Let the milk and yeast rest while you combine the sugar, salt, eggs and butter. In a large bowl using a hand-mixer, beat the ingredients until they are creamed. I creamed the butter, added the sugar and salt, then add the eggs.

Place your flour in a extra-large bowl or container. Pour in the yeast milk and the egg mixture. Using a wooden spoon, stir until completely mixed together. This will form a nice sticky dough.

Cover and let rise for 2.5 – 4 hours depending on humidity temperature, etc. For me in a warm kitchen with the oven running all-day in Florida, it took about 2.5 hours to double in size.

Punch down and then begin forming rolls. I coated my hands with a little oil spray. Coat the bottom of your aluminum pans. I used 8″ x 8″ pans with spray oil and the clear plastic lids.

Form the rolls by grabbing a small pinch of dough. Form by pulling and tucking the dough under to stretch and make a nice smooth surface. Place the tucked portion of the roll down into the pan. Keep going, they rise fast!

If you’re freezing, let the pan of rolls rise for about 15-20 minutes before placing in the freezer. If you’re baking right away, the second prove (rise) will take about 1 hour. My mom shared that if you place your pinky finger in the roll and the dimple stays, it’s time to bake. If the dimple bounces back, keep proving.

I had a dark pan for my initial bake, so I used a 325 degree oven to ensure the bottom of my rolls didn’t get too dark. Otherwise, you would use a 350 degree oven in your aluminum pans sitting on a baking sheet.

The results are amazing. Smother with butter and honey while still warm and you and your family are in for a delightful treat!

Enjoy the bake!

Trace

 

Aunt Linda's Light Rolls Recipe

 

Paleo Pecan Pie Muffins

Paleo Pecan Pie Muffins
Paleo Pecan Pie Muffins

Paleo Pecan Pie Muffins

I’m always on the lookout for healthy bakes to make and share. I came across Paleo Pecan Pie Muffins recipe in a new book I purchased, Down South Paleo, by Jennifer Robbins. Great recipes and I want to try them all!

For a bake, I was intrigued with this recipe, not only do I love pecan pie, but the batter was made in the blender with no flour or sugar! The muffins are topped with delicious honey coated pecan pieces with cinnamon, nutmeg and cloves.

The main components are eggs and pecans, blended together to make a nice batter. So I gave it a try and I was impressed with the results. I only had 2 eggs, so I substituted a 1/3 cup of unsweetened organic applesauce, but would make again with 4 eggs to be true to the recipe.

Below is the recipe for you to enjoy and give a try. It only took me about 10 minutes or less to make the batter. I actually finished before the oven finished preheating! Clean-up was a snap, just rinsed the blender and placed in the dishwasher, can’t beat it!

Enjoy the bake!

Trace

Paleo Pecan Pie Muffins

Paleo Pecan Pie Muffins

4 organic pastured eggs

1/3 cup coconut oil, melted

1 tbs coconut flour

1 1/4 cup pecan halves

1/3 cup pure maple syrup

1/8 tsp sea salt

1 tsp baking soda

Spiced Candied Pecan Topping

1/2 cup pecan pieces

2 tbs honey

1/4 tsp ground cinnamon

pinch of nutmeg

pinch of cloves

Preheat oven to 350 degrees and prepare muffin tin with paper liners.

Make muffins, combine all ingredients in a blender and blend until creamy. Fill muffins 2/3 full and bake for 20-25 minutes or until toothpick comes clean.

While muffins are baking, make the candied pecan topping. In a bowl mix together the pecan pieces, honey and spices. Once the nuts are coated well, spread them out on the prepared baking sheet and bake for 10 minutes. Remove from oven and let rest for a couple minutes before spooning onto baked muffins.

Enjoy!

Nutrition Facts
Servings: 9
Amount per serving
Calories 192
% Daily Value*
Total Fat 15g 19%
Saturated Fat 8.1g 40%
Cholesterol 73mg 24%
Sodium 195mg 8%
Total Carbohydrate 13.3g 5%
Dietary Fiber 1g 4%
Total Sugars 11.2g
Protein 3.3g
Vitamin D 7mcg 34%
Calcium 24mg 2%
Iron 1mg 4%
Potassium 80mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.
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Onion Focaccia Recipe

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Onion Focaccia Recipe

It’s been a busy week of baking! I don’t have a lot of family recipes to lean on for this month of baking breads, so I’ve had to do a bit of research, experimentation and while some have been successful, other attempts have not. But one in particular that was a big hit – Onion Focaccia recipe I came across in a book, “Classic Breads” by Martha Day.

It’s a pizza like dough that has classic dimples. The dough makes a great texture and perfect consistency to enjoy with olive oil and herbs.

I did make some variations, using other ingredients like fresh basil and sun-dried tomatoes. I found that the basil baked nicely, bu the sun-dried tomatoes did not. The next batch, use the sun-dried tomatoes after your first prove.

In Martha Day’s recipe, she recommended using a 10-inch metal flan ring to hold the shape. I only had tart pan rings with scalloped edges. So I used my 10-in tart ring to help with the size, but didn’t use it for baking as she recommended. It held it’s shape well as you can see, but to garner a perfect round shape, you’ll want to use a metal flan ring as recommended. I believe imperfection is perfection!

I used yellow onions, the recipe called for red onions. We found the yellow onions were subtle in flavor, perfectly balanced with some sea salt I sprinkled atop to give it a nice flavor without dipping into olive oil.

Below is the recipe to follow and I hope you have as much fun with this as I did!

Enjoy the Bake.

Trace

Onion Focaccia Recipe

This recipe makes two round loafs of Focaccia.

6 cups of unbleached all-purpose flour

1/2 tsp salt

1/2 tsp sugar

1 tbs rapid-rise yeast

4 tbs extra virgin olive oil

2 cups lukewarm water (110 degrees)

Topping:

2 red or yellow onions, thinly sliced

3 tbs extra virgin olive oil

1 tbs coarse sea salt

Sift the flour, salt, sugar into a large bowl. Stir in the yeast, oil and water and mix dough using a blunt knife.

Turn dough onto floured surface and knead for about 10 minutes until you obtain a nice smooth elastic consistency. Place dough in lightly oiled bowl and cover with plastic wrap and a damp cloth. Place in a warm area of the kitchen and let rise until doubled in size.

Punch down and cut dough in half. Roll-out to a 10 inch circle and let rise for 30 minutes.

Make deep holes, about 1 inch apart in the dough. Cover and lets rest for about 20 minutes or so.

I mixed the onions and olive oil in a bowl after slicing the onions to fully coat the onions. Then place on the rested dough and sprinkle the salt. Martha recommends sprinkling the top with water before placing in a 400 degree oven to prevent crusting.

Bake for 25-27 minutes until nice and golden brown. Cool on a wire rack. Serve immediately with olive oil and fresh herbs for dipping.

Enjoy the bake!

 

Cinnamon Rolls

Classic Cinnamon Rolls

Cinnamon Rolls
Apple Cinnamon Rolls

Cinnamon Rolls
Chocolate Peanut Butter Cinnamon Rolls

Cinnamon Rolls

It’s been a busy week of baking, experimenting with recipes and coming up with something yummy to share! Since I’m not as familiar with breads, it is indeed a bit more work to gain comfort in recipes. Unlike sweet treats like pies, cookies or other baked desserts, I’m finding great pride in my work so far baking breads.

However, taking a nod back to sweets, I had to dig back into my recipe book that my mom gave me when I went off to college. She shared lots of baking recipes from family favorites. Banana Split Dessert, Velvet Chocolate Cake, Granny’s Apple Salad, and one of my favorites, cinnamon rolls.

Cinnamon Rolls are something I remember enjoying as a kid. My aunt Linda would make big batches of Grand Cordell’s yeast rolls and we used that dough to make yummy cinnamon rolls.

This go around, I wanted to add something fun, so I decided to include apples in my first batch. The recipe makes two gorgeous 9″ circular pan full of rolls to enjoy. The second batch, I made something the kids would enjoy, chocolate peanut butter cinnamon rolls. The subtle flavors of cinnamon with the chocolate and peanut butter chips was a big hit!

The dough is soft and easy to work with. And I love to sneak a small pinch of raw dough, delicious! But don’t tell the kids, I always tell them it’s not good for you unless it’s baked. What’s the saying? “Do what I say, not what I do!” So appropriate for this bake.

Below is the recipe. Enjoy the bake!

Trace

Cinnamon Rolls

Cinnamon Roll Dough Recipe

2 1/4 tsp of active dry yeast = 1 packet

4 1/2 to 5 1/4 cups of flour – start with the lowest amount first

1 cup milk

1/2 cup of butter

1/3 cup sugar

1/2 tsp salt

3 eggs

In a large mixing bowl, combine 2 1/4 cup of flour withe the yeast. Stir gently to incorporate. Set aside.

In a saucepan, heat and stir milk, butter, sugar and salt until warm (don’t exceed 130 degrees Fahrenheit so you don’t damage the yeast. Slightly steaming and the butter is almost melted.

Rest the hot mixture for a minute or two to be sure it’s not too hot and then mix with the flour and yeast mixture along with the eggs. Stir using a wood spoon.

Then use an electric mixer and combine gently on low speed for about 30 seconds and scrap the sides. Then beat at high speed for a few minutes. This gives you a nice starter base for the dough and then you can incorporate as much flour as possible to create a nice consistency. I used a wooden spoon to mix in the remaining flour.

Turn out and knead for a few minutes until you obtain a nice consistency of the dough and when it’s stretched it doesn’t tear.

Mound in a ball and place in a greased glass bowl and cover with a damp cloth. Place in a warm area to rise until doubled, mine took about an hour.

Punch down dough and let it rest while you prepare you baking pans. Then you can make your fillings. (See below)

After the dough has rested you can cut in half and roll out to a 13″ x 9″ rectangle. Fill with your filling of choice and roll long end to create a 13″ roll. Measure out with a sharp knife to create 12 even rolls. I trimmed each end before I marked my cut lines.

Place in greased pans and let rise for about 30 minutes then, bake at 350 degree oven for about 26 – 28 minutes. I’d start with 25 minutes. If you don’t want to bake right-away, you can place your pan into the refrigerator to slow down the yeast and save for up to 24 hours.

Apple Cinnamon Filling

1/2 cup of butter at room temperature

3/4 cup brown sugar

1/4 cup of flour

2 tbs cinnamon

1 cup of finely chopped apples (I used Granny Smith apples)

Combine all the ingredient in a medium bowl while the dough rests. I used my hands to really incorporate and make into crumbles. With the wet apples, you may want to add a bit more flour to accommodate the wetness of the apple bits.

Smear all over your rolled-out dough from edge to edge before rolling.

Cinnamon Rolls

Chocolate Peanut Butter Cinnamon Filling

1/2 cup of butter at room temperature

3/4 cup brown sugar

1/4 cup of flour

1 tbs cinnamon

1/2 cup of semi-sweet chocolate chips

1/2 cup of peanut butter chips

Combine as above and smear all over rolled-out dough from edge to edge before rolling.

Icing Recipe

1 1/2 cup of confectioner’s sugar

1 to 2 tbs of half and half or heavy cream

1 tsp of vanilla extract

1 tbs light corn syrup

Combine until you reach a nice consistency. Place over warm cinnamon rolls.

 

 

Quick Bread Recipe

Quick Bread Recipe

Quick Breads

For this month’s bread theme, I decided to try something quick and easy – Quick Breads.  The past two weeks has been incredibly busy, with family and friends visiting from the North for a respite from the cold winter, and having three major events occurring in the past two weeks, one in Ohio…time has been a bit of a challenge.

Super excited to be back with some great yummy bakes for all to enjoy. Doing my research for April’s bakes, I’ve been reviewing new and old cookery books, blogs and watching my favorite television show, The Great British Bake-Off for inspiration.

I discovered Quick Breads. Why quick, well these breads require no yeast. I’m familiar with banana-nut bread (a version of quick bread), but hadn’t made anything other than. These are called quick breads, because they don’t use yeast, don’t require a prove, don’t require kneading, and don’t even use a mixture, so clean-up is quick too!

Upon my reading, I found a similar consistency of dry ingredients and liquid, with modifications based on what ingredients/flavorings you add to the dry. So I got creative and starting walking through the grocery thinking about what I could make a simple quick bread into something extraordinary!

My first quick bread is a Sun-dried tomato pesto, fresh basil and goat cheese quick bread. Delicious for a “tear and share.” My second quick bread is a yummy Orange-cranberry quick bread. I made this bread into a loaf, light, fluffy and a delicious bread for brunch alongside Mimosas!

The basics of the recipe include buttermilk, butter or oil, egg, flour, baking powers, baking soda, salt. Using the base recipe, I then made modifications to accommodate the liquids the ingredients used in the recipe.

Sun-dried Tomato Pesto & Goat Cheese Quick Bread

2 1/2 cups unbleached flour

1 tbs sugar

1 1/2 tsp baking powder

1 tsp baking soda

1 tsp salt

3/4 cup buttermilk

1/2 cup olive oil

1 egg beaten

2 tbs fresh basil chopped

3 tbs sun-dried tomato chopped and patted dry

3 tbs of sun-dried tomato pest (found in the Italian sauces section)

1/2 cup of goat cheese bits

1 tsp of sea salt

Reserved buttermilk and egg for wash before baking

Mix together the dry ingredients in a large bowl. I use a whisk to make sure all the ingredients are mixed throughly together.

Then in a second bowl, combine buttermilk, oil, egg and mix thoroughly. Add in the basil and sun-dried tomatoes, pesto sauce. Mix together.

Making a well in the flour mixture, pour in the we ingredients and mix together. Don’t mix too much, just enough to incorporate the flour. Half-way through this process I added the goat cheese. I didn’t want to breakdown the goat cheese too much, as having the big chunks of cheese throughout makes it delicious.

Then pour the mixture onto a floured surface and form into a ball. Using a sharp knife, cut a criss cross more than 1/2 way into the ball. Wash the dough with buttermilk-egg wash. Place on a baking sheet and bake for about 40-45 minutes at 350 degrees.

The smell is awesome and delicious!

Enjoy the bake!

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Orange-Cranberry Quick Bread

For my orange-cranberry quick bread, I used the same recipe as above with some modifications.

Increased my flour to 3 cups to help with the extra liquid coming from the orange juice

Convert sugar to 1/2 cup

Use 1/2 cup melted butter instead of olive oil

I added 1 tsp of orange extract

I added 1/2 cup of fresh orange juice

3 tbs orange zest

1/2 cup of reduced sugar dried cranberries

Same steps, making a well of the dry ingredients. Mixing together all the wet ingredients.

For this recipe I used a loaf pan, sprayed with cooking spray to prevent sticking.

It took about 50-55 minutes at 350 degrees to finish this bake. Use a toothpick to ensure the center is baked. Serve warm with butter and orange marmalade!

Enjoy the bake!

Now that I’ve made these recipes, there is no excuse for me not getting my bake on! It only took 10 minutes to mix together and get into the oven. Perfect for early mornings you can’t sleep and then you can serve your family something home made and delicious.