Date: Mon, 17 Oct 2022 00:51:38 +0000 --------------- BEGIN bread-bakers.v122.n030 --------------- 01. Mom's Buttermilk Biscuits (Reggie Dwork) 02. Bread Machine Anadama Bread (Reggie Dwork) 03. Bread Machine Buttermilk Honey Wheat Bread (Reggie Dwork) 04. Braided Black Cocoa and Peanut Butter Brioche (Reggie Dwork) 05. Chickpea Fluffy Curried Socca (Reggie Dwork) 06. Fig Orange Swirled Bread (Reggie Dwork) 07. Rosemary Dutch Oven Bread (Reggie Dwork) 08. Golden Honey Pan Rolls (Reggie Dwork) --------------- MESSAGE bread-bakers.v122.n030.1 --------------- Date: Sat, 15 Oct 2022 20:53:05 -0700 From: Reggie Dwork Subject: Mom's Buttermilk Biscuits * Exported from MasterCook * Biscuits, Mom's Buttermilk Recipe By :Vera Reid Serving Size : 10 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup shortening 3/4 cup buttermilk These fluffy biscuits are so tasty slathered with butter or used to mop up every last drop of gravy off your plate. I can still see Mom pulling these tender gems out of the oven. Prep/Total Time: 30 min. Preheat oven to 450F. In a bowl, combine flour, baking powder, baking soda and salt; cut in shortening until the mixture resembles coarse crumbs. Stir in buttermilk; knead dough gently. Roll out to 1/2" thickness. Cut with a 2 1/2" biscuit cutter and place on a lightly greased baking sheet. Bake until golden brown, 10 to 15 minutes. Freeze option: Freeze cooled biscuits in a resealable freezer container. To use, heat in a preheated 350 oven 15 to 20 minutes. Cal 142, Fat 5g, Carb 20g, Sod 281mg, Fiber 1g, Pro 3g Review: This is a wonderful recipe. After reading the previous reviews, I did roll them out thicker so they'd rise taller. They turned out perfectly! No change to the actual recipe though. Review: Great, simple biscuit recipe! This recipe also lends itself very well to additions like cheese or garlic and herb. I did have to make my own buttermilk, by adding a little bit of vinegar to my milk. As a feild editor for taste of home magazine I enjoyed classic recipes let me dress them up a little bit with my own ingredients! Review: I would make these again but I wouldn't roll it out to 1/2" thickness. More like 1 1/2". They were too flat & thin. They cooked a lot faster than it said too so next time, thicker. Source: "Originally published as Mom's Buttermilk Biscuits in Taste of Home April/May 1994" S(Internet address): https://www.tasteofhome.com/recipes/mom-s-buttermilk-biscuits/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 144 Calories; 6g Fat (34.7% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 287mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0216 --------------- MESSAGE bread-bakers.v122.n030.2 --------------- Date: Sat, 15 Oct 2022 20:57:32 -0700 From: Reggie Dwork Subject: Bread Machine Anadama Bread * Exported from MasterCook * Bread Machine Anadama Bread Recipe By :Better Homes & Gardens Bread Machine Bounty Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf -- 1 Lb Loaf 1 tsp yeast -- (3/4 tsp) 3 C bread flour -- (3 C) 1/2 C cornmeal -- (1/3 C) 3/4 tsp salt -- (1/2 tsp) 3 Tbsp margarine -- (2 tsp) 1/4 C dark molasses -- (3 Tbsp) 1 1/4 C water -- (3/4 C) Delayed timer mode okay. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 142 Calories; 3g Fat (16.9% calories from fat); 4g Protein; 26g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 128mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0109 --------------- MESSAGE bread-bakers.v122.n030.3 --------------- Date: Sat, 15 Oct 2022 21:00:04 -0700 From: Reggie Dwork Subject: Bread Machine Buttermilk Honey Wheat Bread * Exported from MasterCook * Bread Machine Buttermilk Honey Wheat Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb loaf -- 1 Lb Loaf 1/2 Tbsp yeast -- (1 tsp) 1/4 c dry buttermilk powder -- (3 Tbsp) 1 1/2 c bread flour -- (1 C) 1 1/2 c whole wheat flour -- (1 C) 1 1/2 tsp salt -- (1 tsp) 1 1/2 Tbsp canola oil -- (1 Tbsp) 3 Tbsp honey -- (2 Tbsp) 1 1/8 cups water -- (7/8 C) Use whole wheat cycle. Delayed timer. Source: "Electric Bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 109 Calories; 2g Fat (13.8% calories from fat); 3g Protein; 21g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 202mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0109 --------------- MESSAGE bread-bakers.v122.n030.4 --------------- Date: Sat, 15 Oct 2022 21:07:14 -0700 From: Reggie Dwork Subject: Braided Black Cocoa and Peanut Butter Brioche * Exported from MasterCook * Bread, Braided Black Cocoa and Peanut Butter Brioche Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole milk -- 240g (105F/41C to 110F/43C) 2 1/4 teaspoons active dry yeast -- 7g 2 large eggs -- 100g 1/2 cup unsalted butter -- melted, 113g 4 teaspoons vanilla extract -- divided, 16g 4 3/4 cups all-purpose flour -- 594g 1/4 cup granulated sugar -- 50g 1 tablespoon kosher salt -- 9g 2/3 cup confectioners' sugar -- 80g 3/4 cup confectioners' sugar -- 90g 2/3 cup creamy peanut butter -- 170g 3 tablespoons unsalted butter -- melted, 42g 1/2 cup unsalted butter -- softened, 113g 1/2 cup chopped bittersweet chocolate -- melted, 85g 1/3 cup black cocoa powder -- 25g 1 large egg white -- 30g 1 tablespoon water -- 15g In the bowl of a stand mixer fitted with the paddle attachment, stir together warm milk and yeast. Let stand until mixture is foamy, about 5 minutes. Add eggs, 1/2 cup (113 grams) melted butter, and 2 teaspoons (8 grams) vanilla. Add flour, granulated sugar, and salt; beat at low speed until well combined, about 1 minute. Switch to the dough hook attachment, and beat at low speed until smooth, about 4 minutes. Turn out dough onto a lightly floured surface, and shape into a smooth round. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75F/24C) until doubled in size, about 1 hour. In the bowl of a stand mixer fitted with the paddle attachment, beat 2/3 cup (80 grams) confectioners' sugar, peanut butter, 1 teaspoon (4 grams) vanilla, and 3 tablespoons (42 grams) melted butter at medium speed until smooth. Transfer peanut butter filling to a small bowl; set aside. Clean bowl of stand mixer and paddle attachment. Using the paddle attachment, beat 1/2 cup (113 grams) softened butter, melted chocolate, black cocoa, remaining 3/4 cup (90 grams) confectioners' sugar, and remaining 1 teaspoon (4 grams) vanilla at medium speed until smooth. Set aside. Punch down dough, and turn out onto a lightly floured surface. Divide dough in half (about 555 grams each). Roll half of dough into a 20x9-inch rectangle. (Keep remaining half covered to prevent it from drying out.) Spread peanut butter filling onto dough, leaving a 1/2-inch border on one long side. Starting on opposite long side, roll up dough, jelly roll style; pinch seam to seal. Set aside, placing seamside down. Repeat with chocolate filling and remaining dough. Using a bench scraper, cut each roll in half lengthwise, leaving 1 inch intact at top. Place rolls cut side up, and carefully twist dough pieces around each other. Spray a 10-inch removable-bottom tube pan with cooking spray. Gently lift and place dough in prepared pan, circling tube and tucking ends under. Cover and let rise in a warm, draft-free place (75F/24C) until puffed, about 30 minutes. Preheat oven to 350F (180C). In a small bowl, whisk together egg white and 1 tablespoon (15 grams) water. Brush top of dough with egg wash (peanut butter pieces first and then chocolate to keep from messing up top). Bake until top is golden and an instant-read thermometer inserted near center registers 190F (88C), 50 to 55 minutes, covering with foil halfway through baking to prevent excess browning. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack. Source: "Bake from Scratch" S(Internet address): https://www.bakefromscratch.com/braided-black-cocoa-peanut-butter-brioche/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 445 Calories; 20g Fat (41.1% calories from fat); 8g Protein; 58g Carbohydrate; 2g Dietary Fiber; 87mg Cholesterol; 500mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 Fat; 1 Other Carbohydrates. NOTES : 2022 - 0312 --------------- MESSAGE bread-bakers.v122.n030.5 --------------- Date: Sat, 15 Oct 2022 21:08:37 -0700 From: Reggie Dwork Subject: Chickpea Fluffy Curried Socca * Exported from MasterCook * Bread, Chickpea Fluffy Curried Socca Recipe By : Minimalist Baker Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Low Fat Posted Snacks Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour -- garbanzo bean 1/2 tsp sea salt -- heaped 1 tsp baking powder 1 cup warm water -- scant cup SPICE BLEND 1 1/2 Tbsp avocado oil -- if avoiding oil, sub water* 2 tsp curry powder -- or store-bought 1 tsp cumin seed -- whole, or sub half this amount in ground cumin 1 tsp coriander seed -- whole, or sub half this amount in ground coriander 1/4 tsp mustard seed -- whole optional Vegan and grain-free socca seasoned with curry spices and baked until fluffy and golden brown. Just 7 ingredients and simple methods required for this wholesome side or snack! PREP: 1:05 COOK: 15 minutes TOTAL: 1:20 Can Keep: 3 Days To a medium mixing bowl, add garbanzo bean flour, sea salt, and baking powder and whisk to combine. Slowly pour warm water into dry ingredients and whisk until smooth. Heat an oven-safe cast-iron or metal skillet (we prefer cast-iron) over low-medium heat. Add avocado oil, curry powder, cumin seed, coriander seed, and mustard seed (optional) and allow to toast until just fragrant (~2 to 3 minutes), stirring occasionally. Add spice mixture to chickpea batter, stir to combine, and then cover with plastic wrap or a towel and allow to rest on the counter for 1 hour (or at least 30 minutes). Once the socca has rested, preheat oven to 425F (218C). Also heat the oven-safe cast-iron or metal skillet from earlier over medium-high heat (it should still have a little oil from cooking the spices earlier, which is great for preventing sticking). Once hot, add enough chickpea batter that, when you swirl it around the pan, the batter spreads into a large, thin pancake that reaches the edges of the pan. Carefully transfer the hot skillet to the oven and bake for 10 to 15 minutes or until bubbles have formed, the edges have browned, and the top is slightly golden brown. Remove from oven after baking and let cool in the pan for a few minutes. Then gently loosen with a spatula and slice on a cutting board (or slice right in the pan). Repeat cooking process with the remaining batter (our cast-iron skillet is 10" in size and yields two large pieces of socca as the recipe is written). Serve as is or with anything you'd enjoy with naan. Or eat this with dips such as hummus or baba ganoush. Best served fresh. Leftovers will keep at room temperature for 3 days or in the freezer for up to 1 month. Enjoy at room temperature or reheat on stovetop until warm. Notes: As recipe is written, yields 2 large round pieces of socca bread. If subbing water for oil, make sure to use a non-stick pan. Nutrition information is a rough estimate calculated without optional ingredients. Cal 78, Fat 4g, Carb 7g, Sod 221mg, Fiber 2g, Pro 3g Review: This was really good and easy. I served it the next day with hummus, olive oil, and za'atar and it was delicious. I recommend reheating it in the skillet because otherwise it gets a bit crumbly and loses its crispiness. Review: Oh, so delicious! I loved this a lot. And, it tasted surprisingly delightful with a bit of apricot jam on it as well. Thanks! Review: Made this last night, and leftovers were used tonight to mop up lentil and carrot soup. Absolutely delicious, and works wonderfully even in my terrible student oven! I substituted avocado oil for olive, used the ground spices, and also added a 1/4 tsp ground turmeric. Simply delicious. Review: I make this all the time - LOVE it! To simplify, I put the curry/spices right in with the batter and heat up some butter in the pan. Review: I ate this so fast! This was easy and unbelievable tasty. The aromatics and the warmth makes this comfort food! Review: Yum!! I made this today and it was super delicious and easy!! I subbed avo oil for coconut oil, omitted coriander seeds and just used a small amount of garam masala and turmeric powder. Also used a little bit of cooking oil spray before pouring the batter in because there wasn't much of an oil coating. Thank you so much for the recipe, it's one of my new staples for sure! Source: "adapted from At Home in the Whole Food Kitchen by the Amy Chaplin" S(Internet address): https://minimalistbaker.com/fluffy-curried-socca-chickpea-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 84 Calories; 3g Fat (31.2% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 180mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1211 --------------- MESSAGE bread-bakers.v122.n030.6 --------------- Date: Sat, 15 Oct 2022 21:10:38 -0700 From: Reggie Dwork Subject: Fig Orange Swirled Bread * Exported from MasterCook * Bread, Fig Orange Swirled Recipe By : buttermilkbysam Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Orange Milk Bread 1 cup milk -- whole 1/3 cup bread flour 1 tablespoon active dry yeast 1/4 cup water -- warm 1/2 tablespoon granulated sugar 450 grams bread flour 1/3 cup granulated sugar 2 large eggs 1/4 cup olive oil Zest of 1 orange Fig & Orange Filling 1 cup Dried Figs -- Sun-Maid Mission 3/4 cups orange juice 1/2 teaspoon cinnamon 1 Pinch salt Soft milk bread challah, swirled with an orange and fig paste. Make the filling: in a blender or food processor, blend the filling ingredients until they form a paste. Set in the fridge until it's time to shape the breads. Make the bread: In a small pot, combine the 1/3 cup flour and 1 cup milk. Cook on medium for a few minutes, whisking constantly as it thickens and becomes a paste. Transfer to the bowl of a stand mixer. Combine the yeast, water and 1/2 tablespoon sugar in a small bowl or cup and let the yeast prove. It should rise and foam. Add the rest of the dough ingredients to the stand mixer bowl along with the yeast and fit it with the dough hook. Knead the dough on medium for about 7 to 10 minutes. It should be sticky but a bit firm. Transfer it to an oiled bowl and turn the dough a few times to cover it in oil. Wrap the bowl in plastic wrap and set in the fridge overnight. The next day, prepare two loaf pans with a light layer of oil and some parchment paper. Flour a countertop and turn the dough onto it. Halve it and roll each half out to about 12x20 inches. You want the shorter side to be about as long as your loaf pan. Spread some of the fig paste on the dough, in a thin, even layer. Roll up the dough into a log and use unflavored dental floss to slice the log into 3 inch long logs. Place them, swirl side up into the loaf pan. Repeat with other dough. Set loaves in the microwave or a warm dry place for a second rise. They'll take about 60 to 75 minutes, depending on the temperature of your kitchen. The loaves will have risen above the pan line and look puffy. If the loaves were in the oven, remove them and preheat the oven to 375 F. Brush an eggwash on top of the loaves (1 egg mixed with 1 tablespoon of water) and cover with foil to form a 'tent' to prevent them from overbrowning (but leave enough room at the top for the loaves to grow without touching the foil). When the oven is ready, place the loaves in and bake for 40 to 50 minutes, checking doneness with a thermometer if possible (should register 190 F). The loaves are best straight out of the oven, when warm. Store in an airtight container. They can be rewarmed in the microwave. Question: 450 grams of bread flour? Recipe says cups - so either 4 1/2 cups or 450 grams but I'm. It sure what is meant. Reply: loool @ 450 cups! Fixed it now, it's in grams. Question: Hi I just made the dough for this recipe and did not notice an amount for salt in the dough, is this correct? I did add 3/4 teaspoon salt to mine. Reply: I usually do about 1/2 teaspoon so yours should be good! Question: What sizze loaf pans do I use for this bread? I can't wait to make it Reply: Standard 9″ would do! Question: Any way I can do this with fresh figs? This sounds phenomenal! S(Internet address): https://buttermilkbysam.com/fig-orange-swirled-bread/#lt-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 217 Calories; 5g Fat (21.4% calories from fat); 6g Protein; 37g Carbohydrate; 2g Dietary Fiber; 29mg Cholesterol; 27mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 1003 --------------- MESSAGE bread-bakers.v122.n030.7 --------------- Date: Sat, 15 Oct 2022 21:11:45 -0700 From: Reggie Dwork Subject: Rosemary Dutch Oven Bread * Exported from MasterCook * Bread, Rosemary Dutch Oven Recipe By : Heidi Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups All-Purpose Flour -- + more for Dusting {Bread Flour can be substituted} 1/2 tsp. Active Dry Yeast 2 tsp. Sea Salt 1 tbsp. Dried Rosemary -- or skip if baking 'plain' bread 1 tsp. Italian Seasoning -- or skip if baking 'plain' bread 1 1/2 cups Water -- Warm, approx. 100F 1/2 tsp. Cornmeal Making bread at home just got really easy. This Rosemary Dutch Oven Bread Recipe is the foolproof recipe you've been looking for! With a crunchy golden crust and perfectly soft center, this miracle no-knead bread will become a favorite in your house! Dutch Oven Bread Baking Time: When it comes to baking, your dutch oven bread will be done in about 45 - 50 minutes. Just keep in mind... this is a long-rise dough, meaning the longer this dough rises, the more flavor it will develop. So you'll want to start preparing the dough the day before, and let it rise overnight. And yes, it's so worth it. The flavor is out of this world! Drying Fresh Rosemary in Microwave Instructions: Place 1 paper towel flat on your plate Lay out Rosemary in a single layer on the paper towel, then add another paper towel on top. Microwave 45 seconds, then in 15 second increments. {mine are usually dried out and ready after a total of 90 seconds or 1 minute + 45 seconds.} After dry, using thumb and forefinger, pinch stalk while slowly sliding fingers down the stem to remove pieces. Then crumble and crush with fingers to your desired length. Toss the stems. Store in a cool, dark place... like with your other spices, in an airtight container. Mini Mason Jars work great, or you could even use old spice containers you have on hand. Prep: 15 mins Cook: 45 mins Total: 1 hr Carefully measure 3 cups of Flour by spooning into a measuring cup, and leveling off with a knife. Place flour in a large glass mixing bowl. Add to Flour in bowl: Yeast, Salt, Rosemary, and Italian Seasoning and whisk until well combined. Pour in 1 1/2 cups Warm Water, and stir with a large wooden spoon until wet, shaggy dough forms. Note: If dough is too wet, add a little more flour; If dough is too dry, add up just a LITTLE more water {1 tsp. at a time}, until it turns into a wet, shaggy dough when stirring. Cover bowl tightly with plastic wrap, and set aside in a warm spot of your home {around 70 - 75F}, and allow to rise for approx. 18 hours. There should be small bubbles that form on the top. After 18 hours, cut rectangular piece of parchment paper to fit inside bottom and sides of 5.5 quart - 6 quart dutch oven, place paper in dutch oven, and firmly press creases along the sides.{this will help the paper not indent into your bread while baking} Then remove parchment paper from dutch oven, sprinkle cornmeal in a circle in the center, and set aside. Sprinkle clean countertop or cutting board with flour and carefully remove dough from bowl using a small plastic dough scraper or rubber spatula, place onto counter or cutting board, and sprinkle dough with a little more flour. Using well floured hands, fold dough over a few times, then quickly shape into round ball with your hands. You'll sort of stretch the dough from the top and fold the excess underneath a few times. A bench scraper can help with the shaping and tucking as well. With well floured hands {and a floured bench scraper if you have one} carefully pick up dough ball and place down on top of cornmeal on the parchment paper. If it lost it's shape a bit during the move, just quickly touch up the shape to round it back out. Lightly cover with plastic wrap, and allow dough to rise for 30 more minutes at room temperature. While dough is rising, place dutch oven with lid on inside oven, then preheat oven to 450F. After 30 minutes, once the dough has finished rising, use a serrated knife or bread lame to cut two intersecting lines in the top of the dough, like a plus sign. This will give the finished crust a beautiful look, and allow the bread to expand a bit when baking. Remove dutch oven from oven {it will be HOT!}, remove lid, and carefully pick up parchment paper with dough and transfer to dutch oven without touching the dutch oven. Place lid back on, and return to oven. Bake bread for 35 minutes covered, then remove lid and bake for additional 10 - 15 minutes uncovered, until crust is golden. Remove dutch oven from your oven once bread is done baking, and lift parchment paper out of dutch oven to remove the bread. Transfer bread to wire cooling rack, and allow to cool for 1 hour before slicing. This will help prevent a gummy center, because the bread continues to bake a bit as it cools. Once your bread has cooled, slice up some pieces, then lather your slices with some butter, or dip pieces in a plate of Bread Dipping Oil. ENJOY! S(Internet address): https://thefrugalgirls.com/2020/03/rosemary-dutch-oven-bread-recipe-easy-no-knead-bread.html - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 116 Calories; trace Fat (2.9% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 315mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat. NOTES : 2021 - 1017 --------------- MESSAGE bread-bakers.v122.n030.8 --------------- Date: Sat, 15 Oct 2022 21:13:59 -0700 From: Reggie Dwork Subject: Golden Honey Pan Rolls * Exported from MasterCook * Rolls, Golden Honey Pan Recipe By :Sara Wing Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm 2% milk -- (70 to 80F) 1 large egg -- room temperature 1 large egg yolk -- room temperature 1/2 cup canola oil 2 tablespoons honey 1 1/2 teaspoons salt 3 1/2 cups bread flour 2 1/4 teaspoons active dry yeast GLAZE: 1/3 cup sugar 2 tablespoons butter -- melted 1 tablespoon honey 1 large egg white Additional honey -- optional A cousin in North Carolina gave me the recipe for these delicious honey-glazed rolls. Using my bread machine to make the dough saves me about 2 hours compared to the traditional method. The rich buttery taste of these rolls is so popular with family and friends that I usually make two batches so I have enough! Prep: 35 min. + rising Bake: 20 min. In bread machine pan, place the first 8 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.) When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let rest for 10 minutes. Divide into 24 pieces; shape each into a ball. Place 12 balls each in 2 greased 8" square baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. For glaze, combine the sugar, butter, honey and egg white; drizzle over dough. Bake at 350F until golden brown, 20 to 25 minutes. Brush with additional honey if desired. Test Kitchen tips: Dissolve yeast in warm milk. In another bowl, combine egg, egg yolk, oil, honey, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, 6 to 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 down dough; cover and let rest 10 minutes. Turn onto a lightly floured surface. Divide and shape into 24 balls; place 12 each in 2 greased 8x8" baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350F glaze and bake as directed. Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe. Cal 139, Fat 6g, Carb 18g, Sod 168mg, Fiber 1g, Pro 3g Review: I made these rolls for my Christmas dinner. First time ever making dinner rolls turned out wonderful! Followed recipe exactly as written and they baked up nicely. Not sweet at all, although I did not make the glaze, which I'm sure makes a difference. Great starter recipe for someone learning to bake. Will make again. Review: I hadn't used my bread machine in years until I saw this recipe and just had to try it. WOW! This is the best. Good to keep in the freezer as well. My bread machine is gonna get a good workout from now on!! Review: These rolls are so good! I made two batches last weekend. I wasn't paying attention and used 100% whole wheat four. The dough didn't rise all that much, but I figured I would use it anyway. I then went on to make another batch with regular AP flour. I baked them all up with the glaze, and they were amazing! Wheat and regular alike. I used my bread maker to make the dough. So easy! Give this a try.I think I might make a loaf of bread next time with the dough. It has such a nice texture that I think it would be great for sandwiches or just toast. Review: I love bread recipes for which I can use my bread machine to save on time. This one is now a family favorite! The rolls are very light & flavorful, even without the glaze! I try to cut down on sweetners, so when another reviewer said these are equally delicious without the glaze, I decided to try them. Our family of four had them gone by the end of the next day! Thanks for sharing the recipe! Review: These are very good and are relatively simple to make. They are great to make for a company dinner - so good! They are quite tasty too even without the glaze (though the glaze is yummy)! Review: So good! Made this recipe without a bread machine. Simply mixed the ingredients as directed and kneaded for about 7 to 8 minutes. Let the dough rise for 1 hour then followed the recipe instructions to shape rolls, let rise again and bake. Wonderful texture and just a hint of sweetness from the glaze. Will definitely make again. Review: Excellent rolls! I'm not a big fan of glazed rolls, so I've made them with and without the glaze, and they're wonderful either way. Review: These rolls are A-M-A-Z-I-N-G!! My family LOVES them!! They don't need butter and they just melt in your mouth right out of the oven!! 10 stars in my book!! Thank you for the fantastic recipe!! S(Internet address): https://www.tasteofhome.com/collection/pennsylvania-dutch-inspired-recipes/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 152 Calories; 6g Fat (38.2% calories from fat); 3g Protein; 20g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 154mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 0118 --------------- END bread-bakers.v122.n030 --------------- Copyright (c) 1996-2022 Regina Dwork and Jeffrey Dwork All Rights Reserved