Biscuits

Biscuits
Ingredients
  1. 3 cups Flour
  2. 1 teaspoon salt
  3. 1 tablespoon baking powder
  4. 1 tablespoon sugar
  5. 6 tablespoons butter, at room temperature
  6. 1 to 1 1/8 cups cold milk (use whole milk for the most tender biscuits)
  7. Substitute buttermilk, light cream, or heavy cream for the whole milk, if you prefer
Instructions
  1. Preheat your oven to 425°F with a rack in the upper portion. Get out a baking sheet; there's no need to grease it. Line it with parchment if you like, for easiest cleanup.
  2. Weigh your flour; you'll find its weight by toggling to ounces or grams at the top of the ingredient section above. Or measure it by gently spooning it into a cup, then sweeping off any excess.
  3. Mix together the flour, salt, baking powder, and sugar.
  4. Work the butter into the flour mixture using your fingers, a fork or pastry blender, a stand mixer, or a food processor; your goal is an evenly crumbly mixture (think breadcrumbs).
  5. Drizzle the smaller amount of milk evenly over the flour mixture. Mix quickly and gently for about 15 seconds, until you've made a cohesive dough. If the mixture seems dry and won't come together, don't keep working it; drizzle in enough milk — up to an additional 2 tablespoons (1 ounce) to make it cohesive.
  6. Place the dough on a lightly floured work surface. Pat it into a rough rectangle about 3/4" thick. Fold it into thirds like a letter and roll gently with a floured rolling pin until the dough is 3/4" thick again.
  7. Cut the dough into circles with a biscuit cutter for traditional round biscuits; a 2 3/8" cutter makes nice-sized biscuits. Or to avoid leftover dough scraps, cut the dough into squares or diamonds with a bench knife or sharp knife.
  8. Place the biscuits bottom side up on your prepared baking sheet; turning them over like this yields biscuits with nice, smooth tops. Brush the biscuits with milk, to enhance browning.
  9. Bake the biscuits for 15 to 20 minutes, until they're lightly browned. Remove them from the oven, and serve warm.
  10. Store any leftover biscuits, well wrapped, at room temperature for several days. Freeze for longer storage. Biscuits are always best when they're rewarmed before serving.
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Aunt Hazel’s Sticky Buns

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Aunt Hazel's Sticky Buns
Ingredients
  1. 1/3 dough from Aunt Hazel's Rolls recipe
  2. 1 cup brown sugar
  3. 1 cup raisins
  4. 1 cup black walnut pieces
  5. 2, 3 or 4 sticks of better (depends on the condition of your heart, more is better)
Instructions
  1. roll out the dough on a lightly dusted with flour surface into a rectangle
  2. spread as much butter onto the dough as your heart will allow
  3. sprinkle the raisins and walnuts
  4. roll the dough into a log along the long edge (so it is a long log, not short)
  5. cut into 1 or 1 1/2 inch rounds
  6. place in a deep bottom cast iron frying pan
  7. bake 25-28 minutes until golden brown
  8. cool 3 minutes and then invert onto a plate.
Notes
  1. the gooeyness seeps back into the rolls making a moist chewy roll of deliciousness.
  2. eat as soon as they won't buun your mouth
  3. will save on the counter for a couple of days. refrigerate if you need to save them longer.
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Aunt Hazel’s recipe but taught to me by Grandma Edith

Aunt Hazel’s Rolls

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Aunt Hazel's Rolls
Ingredients
  1. 5 lbs flour
  2. handful salt
  3. 2 pkg yeast
  4. 1/2 cup sugar
  5. 1/2 cup oil
  6. 3 cups water
  7. 1 cup lukewarm milk
  8. 3 eggs
Instructions
  1. scald milk and let cool to 100 degrees F
  2. mix 1 cup lukewarm water, yeast, salt and sugar in a bowl, set aside for 5 minutes while the yeast starts activating.
  3. lightly beat eggs in a bowl, set aside
  4. mix flour (minus 2 cups), eggs, yeast mixture, scalded cooled milk and 2 cups water
  5. kneed or mix with dough hook for at least 12 minutes (as long as you have the strength to do it, ask friends to help). Try to add the reserved 2 cups of flour while you kneed if possible.
  6. place in large greased bowl, turn once to coat, cover with plastic wrap, let rise to double (60 to 120 minutes)
  7. punch dough down, let rest 20 minutes
  8. shape rolls and place on a greased air bake pan
  9. *see Aunt Hazel's sticky bun recipe for a fun idea
  10. let rise about double (60 to 120 minutes)
  11. bake 375 degrees F for 12 to 15 minutes, until golden brown
  12. remove from oven
  13. using a paper towel spread butter on the tops.
  14. loosen rolls from pan with a spatula/flipper.
Notes
  1. never cut with a knife or they'll cry. Rip them open with your fingers.
  2. eat right away with gobs of butter.
  3. make turkey or ham sandwiches.
  4. spread with apple butter.
  5. That's how Hazel did it.
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Hard Rolls

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Hard Rolls
DOUGH
  1. 2 1/4 cups King Arthur Unbleached Bread Flour
  2. 1/3 cup Hi-maize Fiber
  3. 1 1/2 teaspoons instant yeast
  4. 1 tablespoon non-diastatic malt powder or sugar
  5. 1 teaspoon salt
  6. 1 large egg white
  7. 2 tablespoons unsalted butter or vegetable oil
  8. 3/4 cup lukewarm water
TOPPING
  1. 2 to 3 tablespoons sesame seeds or poppy seeds
Instructions
  1. To make the dough: Mix and knead the dough ingredients u2014 by hand, mixer, or bread machine set on the dough cycle u2014 to make a smooth dough.
  2. Cover the dough and let it rise until it's noticeably puffy, about 1 hour.
  3. Transfer the dough to a lightly greased work surface, and divide it into 6 pieces (about 3 1/4 ounces each). Shape into balls.
  4. Dip the top half of each roll into water, then into the seeds.
  5. Place the rolls into the cups of a lightly greased hamburger roll pan, or onto a lightly greased or parchment-lined baking sheet. Press gently to flatten.
  6. Cover the rolls and let them rise until puffy, 30 to 40 minutes. Towards the end of the rising time, preheat the oven to 400u00b0F.
  7. Bake the rolls until they're a deep golden brown, 22 to 26 minutes. Remove them from the oven, and cool on a rack.
  8. If desired, just before serving, reheat the rolls in a 375u00b0F oven for 5 minutes or so, to crisp.
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Hearth Bread

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Hearth Bread
Ingredients
  1. 1 tablespoon (1 packet) active dry yeast
  2. 1 tablespoon sugar
  3. 1 tablespoon salt
  4. 2 cups warm water (not over 110°F)
  5. 5 1/2 to 6 cups King Arthur Unbleached All-Purpose Flour
  6. cornmeal
  7. boiling water
To mix
  1. Mix together the first four ingredients. Let this stand until the yeast, sugar and salt are dissolved. Gradually add the flour to the liquid and mix thoroughly until the dough pulls away from the sides of the bowl. Turn the dough out onto a floured surface to knead. (This may be a little messy, but don't give up!)
Knead It
  1. Fold the far edge of the dough back over on itself towards you. Press into the dough with the heels of your hands and push away. After each push, rotate the dough 90°. Repeat this process in a rhythmic, rocking motion for 5 minutes, sprinkling only enough flour on your kneading surface to prevent sticking. Let the dough rest while you scrape out and grease the mixing bowl. Knead the dough again for 2 to 3 minutes.
Let It Rise
  1. Return the dough to the bowl and turn it over once to grease the top. Cover with a damp towel and keep warm until the dough doubles in bulk, about 1 to 2 hours.
Shape it
  1. Punch down the dough with your fist and briefly knead out any air bubbles. Cut the dough in half and shape into two Italian- or French-style loaves. Place the loaves on a cookie sheet generously sprinkled with cornmeal. Let the loaves rest for 5 minutes.
Bake it
  1. Lightly slash the tops of the loaves 3 or more times diagonally and brush them with cold water. Place on rack in a cold oven with a roasting pan full of boiling water on the oven bottom. Bake at 400° for 35 to 45 minutes, until the crust is golden brown and sounds hollow to the touch.
  2. For a lighter, crustier bread, let your shaped loaves rise for 45 minutes. (DO NOT SLASH TOPS) Preheat the oven and roasting pan with water to 500°F for 15 minutes. Brush the loaves with cold water, place in the oven and bake for 10 minutes. Lower the temperature to 400°F and bake for 10 more minutes. Remove from the oven, let cool and devour!
Notes
  1. For a heartier, more nutritious bread, substitute 1 or 2 cups of King Arthur Traditional Whole Wheat Flour for 1 or 2 cups of King Arthur Unbleached All-Purpose Flour.
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Banana Muffins

Banana Muffins
Ingredients
  1. 2 1/4 cups Unbleached All-Purpose Flour
  2. 1 1/2 teaspoons baking powder
  3. 1/2 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. 1/4 cup (4 tablespoons) unsalted butter, at room temperature
  6. 1/2 cup granulated sugar
  7. 2 large eggs
  8. 2 teaspoons vanilla extract
  9. 1/2 cup sour cream or plain yogurt
  10. two very ripe bananas
  11. 1/2 cup white chocolate morsels
  12. coarse white sparkling sugar for garnish (optional)
Instructions
  1. preheat oven to 375F convection
  2. Smash the bananas.
  3. Mix it all up.
  4. Put in muffin pan.
  5. cook about 20 minutes until toothpick comes out clean.
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Amish Dinner Rolls

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Amish Dinner Rolls
Ingredients
  1. 2 eggs
  2. 1/3 cup (2 1/2 ounces) sugar
  3. 1 1/2 teaspoons salt
  4. 6 tablespoons (3 ounces) butter
  5. 1 cup (7 1/4 ounces) unseasoned mashed potatoes, lightly packed*
  6. 2 1/2 teaspoons instant yeast
  7. 3/4 cup water (potato water, if possible)
  8. 4 1/4 cups (18 ounces) King Arthur Unbleached All-Purpose Flour
  9. *1 medium-to-large baking potato will yield 8 ounces of mashed potato.
Instructions
  1. Manual/Mixer Method: In a medium-sized mixing bowl, combine all of the ingredients, and mix until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased or floured surface, and knead it for 6 to 8 minutes, or until it's smooth and shiny. Or knead it in a mixer, using the dough hook. Place the dough in a lightly greased bowl or rising bucket, turn to coat, cover the container with plastic wrap, and let the dough rise till it's doubled in bulk, about 90 minutes.
  2. *note The dough should not be overly goopy. The last time I made them they were too we. They still cooked fine but were heard to shape into rolls and spread out and ended up a bit flat. Perhaps try kneading in a bit more flour.
  3. Bread Machine Method: Place all the ingredients into the pan of your bread machine in the order recommended by the manufacturer (usually, liquids first, yeast last). Program the machine for dough or manual, and press Start. Check the dough about 10 minutes before the end of the final kneading cycle and adjust its consistency as necessary by adding additional water or flour to form a soft, smooth ball. Allow the machine to complete its cycle, then allow the dough to remain in the machine till it's doubled in bulk, perhaps an additional 30 minutes or so.
  4. Shaping: To make stand-alone rolls, divide the dough into 16 equal pieces. If you want to make soft-sided, pull-apart rolls, divide the dough into 15 pieces. This isn't as challenging as it sounds: first, divide the dough into three equal pieces (about 375g, 14 ounces, each). Pinch off one piece, about the size of a racquetball or handball (75g, 2 3/4 ounces), off each of the three pieces, setting the pinched-off pieces aside; then simply divide what's left of the three pieces into four pieces each. Presto! Fifteen balls of dough. Gently roll the dough balls under your cupped fingers till they're nice and round.
  5. Place the 16 dough balls onto a parchment-lined or lightly greased baking sheet or sheets, leaving about 2 inches between them. Or place the 15 dough balls into a lightly greased 9 x 13-inch pan, spacing them evenly in five rolls of three balls each. Cover the pan(s) with a proof cover or lightly greased plastic wrap, and allow the rolls to rise for about 2 hours, till they're quite puffy; the rolls in the 9 x 13-inch pan should be touching (or almost touching) one another.
  6. Baking: Bake the rolls in a preheated 350 F oven for 20 to 25 minutes, till they're golden brown. Remove them from the oven, carefully turn them out of the pan -- the pull-apart rolls will come out all in one piece -- and brush them with melted butter, if desired.
Notes
  1. Serve warm or at room temperature.
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Crusty Rolls

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Crusty Rolls
starter
  1. 1/2 cup cool water
  2. 1 cup King Arthur Unbleached All-Purpose Flour
  3. 1/8 teaspoon instant yeast
dough
  1. all of the starter
  2. 3 1/2 cups King Arthur Unbleached All-Purpose Flour
  3. 1 cup lukewarm water
  4. 1 1/2 teaspoons salt
  5. 1/4 teaspoon instant yeast
  6. egg wash
  7. 1 large egg white mixed with 1/2 cup cool water
Instructions
  1. To make the starter: Mix the starter ingredients together until smooth, cover, and let rest at room temperature overnight.
  2. Combine all of the dough ingredients and mix and knead them together — by hand, mixer or bread machine — until you've made a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough. It may also stick to the bowl just the tiniest bit.
  3. Allow the dough to rise, covered, for 3 hours, gently deflating it and turning it over at 1 hour, and again at 2 hours.
  4. Turn the dough out onto a lightly greased work surface. Divide it into 12 pieces, shape the pieces into balls, and firm them up by rolling them under your lightly cupped fingers.
  5. Place the rolls on a parchment-lined baking sheet, cover them, and let them rise for 1 to 2 hours, until they're puffy, though not doubled in size. They'll flatten out a bit as they rise; that's OK.
  6. Cover the rolls, and refrigerate them for 1 to 2 hours. Towards the end of the rolls' chill, preheat the oven to 425°F. Do not over do the refridgeration or the rolls will be hard as a rock. Cook the rolls immediately.
  7. Whisk together the egg white and water until frothy. Remove the rolls from the refrigerator, and brush them with the wash; you won't use it all up. Again, don't be discouraged if the rolls seem a bit flat; they'll pick up when the hit the oven's heat.
  8. Slash a 1/4" deep cut across the top of each roll. Immediately put the rolls into the oven.
  9. Bake the rolls for 20 to 25 minutes, until they're a deep golden brown. Remove them from the oven, and cool on a rack. Or, for best crunch, open the oven door, and allow the rolls to cool in the turned-off, open-door oven.
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