Jenny's 90 Minute Rolls

These are lovingly known as Dinkies by my cute nieces. I make them regularly for our big Sunday family gatherings. This is an adaptation of my 90 Minute Bread, but richer with a little egg and milk added. Incidentally, you can bake this in 4 loaf pans if you like. Yield: 60 small rolls.

Jenny's 90 Minute Rolls

In the bowl of a large mixer (I use a Bosch) or just a big bowl (for strong arms), measure:

7 cups all purpose flour
4 Tbsp. instant yeast
1 Tbsp. + 1 tsp. salt
1/2 c sugar

pulse mixer to mix, or stir to combine, then add:

6 Tbsp. oil

1 3/4 c. milk (warmed in the microwave for about 1 min.)
2 eggs, beaten
2 c. hot water

Run mixer or stir until everything is incorporated and you have a batter-looking dough. Cover and let rise for 15 min.

  

Pulse mixer or stir down, then add additional flour while the mixer is running, a little at a time, looking for the dough to come together and begin to clean the bowl. The total is usually 4 1/2-5 cups additional flour. When the dough is cleaning the bowl (and center post in the Bosch) stop adding flour and begin timing for kneading, 8 minutes. Test in the first few minutes for stickiness, adding just a bit more flour if needed. Dough should be soft, but not sticky.

If you are using the big bowl/strong arm method, add some of your flour and stir with a sturdy spoon adding more until you can't stir well anymore, then switch to kneading by folding the dough over on itself and pushing it together with the heel of your hand. You will add flour as you go until the dough loses its stickiness and feels elastic and like it bounces back at you. It will take 8-10 minutes. Spray 2 large baking sheets (12 x 17) with baking spray.

Divide dough in half and gather half of it into your hands.

Fold the dough and pat/slap it together until it forms a nice mass in your hands.

 
Pinch off golf ball sized balls and place on baking sheets. (If it is easier, you can leave the dough in the bowl and pinch it off, but if you learn to pick it up, it goes super quick.)  

Each sheet holds 30 rolls. I place 5 across and 6 down. 

Let rise until double, about 30 minutes. Meanwhile, preheat oven to 400 degrees. Bake one tray at a time for 13 min. Turn out to cool on a wire rack.

Notes: I usually set my eggs in some hot water before cracking them, to warm them up a bit from the fridge and help keep my liquids warm. You can use part whole wheat flour if you like.

If your oven bakes unevenly, set your bake timer to 11 minutes, then turn the tray around and let it finish the last two minutes. This trick lets your rolls brown evenly. 

To bake this in bread pans, form into 4 loaves and bake for 30 minutes.

Jenny

Cracked Pepper Bread

 

This loaf has a very nice texture and flavor. I made it a few weeks ago, and I keep thinking about how yummy it was.  It will be great alongside a soup or casserole this winter! The recipe came from 2005 Taste of Home, and was originally for the bread machine. I have adjusted it for the oven.

Cracked Pepper Bread

1 1/2 c. hot water
3 Tbsp. olive oil
3 Tbsp. sugar
2 tsp. salt
1 Tbsp. dried minced onion
2 garlic cloves, minced
1 tsp. garlic powder
1 tsp. dried basil
1 tsp. cracked black pepper
1/4 c. grated parmesan cheese
4 c. flour
2 1/2 tsp. rapid rise yeast

In the bowl of a mixer, fitted with a dough hook, measure 3 c. of flour and remaining ingredients. Mix together briefly, cover with a towel and let rest 15 min. Turn on mixer and add remaining flour a little at a time, using only what's necessary, kneading until dough forms a ball and cleans the sides of the bowl. Form dough into a loaf and place it in a loaf pan to rise. Let rise until doubled, or until the dough just peeks above the pan (about 30 min). Bake in a preheated 4oo degree oven for 30 min. Remove from pan and cool on rack. Makes 1 loaf.

Jenny

Quick Buttermilk Rolls

These are delicious, soft, easy to work with and quick for a yeast bread...all the things you look for in a great recipe. Hope you love them too! This recipe came from a book called Country Living Recipes.

Quick Buttermilk Rolls

4 - 4 1/2 c. flour, divided

2 pkg. yeast (or 2 scant Tbsp.)

3 Tbsp. sugar

1 1/2 tsp. salt

1/2 tsp. baking soda

1 1/4 c. buttermilk

1/2 c. water

1/2 c. shortening

Combine 1 1/2 c. flour, yeast, sugar, salt, and soda in a large mixing bowl or the bowl of a mixer fitted with a dough hook. In a small, microwave safe container, combine buttermilk, water and shortening, microwave for 1 min. or until warm.  Gradually add milk mixture to dry ingredients, mixing at low speed with an electric mixer; then beat 3 min. on medium speed. Stir in remaining flour. Knead (by hand or in a mixer) until smooth and elastic, about 5 min. Cover and let rise in a warm place about 45 min. or until doubled in bulk.  Punch down dough. Shape into 1 1/2 inch balls; place on a greased baking sheet. Let rise another 20-30 min.until doubled again. Bake at 400 degrees for 15 min. Yield 2 dozen.

Notes: The buttermilk mixture will look a bit weird when you heat it, don't worry, that is normal. 

Jenny

English Muffin Bread

I have tried making this before, but I had a rather disappointing recipe, so I am glad to find this one, it is a gem, being easy, fast, consistent and yummy. It works up like a batter bread; even though it includes yeast, there is no kneading.  It comes from the Comfort Foods cookbook our local library staff created.

English Muffin Bread
2 pkt. yeast (4 tsp.)
1 Tbsp. sugar
2 c. milk
1/2 c. water
6 c. flour, divided
2 tsp. salt
1/4 tsp. baking soda
cornmeal for sprinkling

1) In a large bowl, combine 3 c. flour, yeast, sugar, salt and soda, set aside.
2) Heat liquids until very warm.
3) Add liquids to flour mixture and beat well.  Stir in remaining flour to make a stiff batter.
4) Grease two loaf pans and sprinkle the bottoms with cornmeal. Spoon batter evenly into both pans and sprinkle tops with additional cornmeal.
5) Cover the pans and let rise in a warm place for 45 min.
6) Preheat the oven (do this about 20 min. before rise is finished) to 400 degrees. Bake for 25 min.
7) Remove bread from pans immediately and let cool on wire rack. To serve, slice and toast.

Notes: Let the bread rise until it is as tall as you want it, it doesn't get an oven spring. I like to eat one loaf and freeze the second for another day. I have also used powdered milk, 2/3 c. added to the dry ingredients and then add a total of 2 1/2 c. water. This is excellent with strawberry jam. Yum.

Jenny

Pumpkin Cinnamon Rolls with Caramel Frosting

I want to post a few Fall recipes before I play with the Christmas ones. These golden beauties will help celebrate Autumn! Delicious!

Pumpkin Cinnamon Rolls with Caramel Frosting

3 c. flour (+ more for kneading, about 7-8 c. total)
2 Tbsp. yeast
1 c. solid pack pumpkin
1 1/3 c. milk
1/4 c. sugar
1/4 c. oil
1 tsp. salt
1 egg, beaten
3 Tbsp. butter, softened
1/2 c. packed brown sugar
1 tsp. ground cinnamon

In mixing bowl, combine 3 c. flour and yeast. In a microwave safe bowl, combine milk, pumpkin, sugar and oil and heat  until very warm (this can also be done on the stove top.) Add warm ingredients to flour and yeast along with the egg and mix well. Stir in enough remaining flour to make a moderately stiff dough and knead for about 8 min. until smooth and elastic. Cover and let rise until doubled (about an hour, or less if using rapid rise yeast). Punch down and roll dough into a rectangle. Spread with butter and sprinkle brown sugar and cinnamon over butter. Roll starting on the long side. Cut into 1 inch slices (I used dental floss: slide it under an inch, cross the ends of the string on top and pull together to slice through). Place rolls in a greased 12x17 sheet pan. Cover and let rise until doubled. Preheat oven to 375 degrees and bake 20 - 25 min. or until golden brown. Cool on wire rack.

Caramel Frosting

4 Tbsp. Butter
1/2 c. packed brown sugar
2 Tbsp. milk
1/2 tsp. vanilla
dash of salt
2/3 c. powdered sugar

Melt butter in a saucepan and stir in brown sugar and milk. Cook and stir over medium heat for 1 minute. Stir in vanilla, salt and 1/2 c. powdered sugar. Beat until well blended. Add more sugar to desired spreading consistency. Drizzle or spread over rolls.

Jenny

Dill Onion Bread

This bread is very delicious!  The recipe makes only one loaf, and my family inhaled that, so next time, I'll be doubling it.  I made this in my food processor, but you can do it by hand if you like, and when I double it, it will have to go in the mixer.

Dill Onion Bread
1/3 c. finely chopped onion
1/2 c. cottage cheese
1 egg
1 Tbsp. butter or margarine, melted
1/2 c. warm water
Place onion in bowl of food processor and process until finely chopped, then add other ingredients and pulse to mix.  Add:
2 c. flour
1/2 c. wheat germ
1/3 c. bran cereal
1 Tbsp. sugar
1 Tbsp. yeast
1 tsp. dried dill weed
1 tsp. salt
1/4 tsp. baking soda
Pulse to mix.  Add a little extra flour, a bit at a time until the mix comes together and forms a ball in the bowl. Place dough in a greased bowl, turning once to grease the top.  Let rise until doubled (about an hour). Form a loaf and place in greased pan.  Let rise again.  Preheat oven to 350 and bake for 40 min. or until golden.

Notes: To do this without a food processor, chop onion very fine with a knife.  Combine wet ingredients in a bowl and mix well.  Add dry ingredients and stir with a wooden spoon.  Add flour a little at a time, kneading to form a still slightly sticky dough. Let rise and continue as directed.

Jenny

Sourdough Ezekiel Bread

This bread has taken effort over time to get it right.  It has become a favorite with my older children and makes great breakfast toast.  We eat one loaf fresh, and I freeze the others for another day's craving. Don't be tempted to leave out the sugar or the honey, optimal flavor goes with including both. If you need a sourdough start recipe, click here.

Ezekiel 16:19 My meat also which I gave thee, fine flour, and oil, and honey wherewith I fed thee...

Sourdough Ezekiel Bread
2 c. sourdough start at room temperature
4 c. whole wheat flour
1/2 c. sugar
1/2 c. honey
1 Tbsp. yeast
1 Tbsp. salt
1 c. wheat germ
1/2 c. vegetable oil
2 1/3 c. hot water
(more flour, whole wheat or white, to form dough)

In a mixer fitted with a dough hook combine all ingredients except extra flour, and mix well.  With mixer running, add more flour a little at a time until the dough forms a ball and cleans the sides of the bowl. It will probably take 4-6 cups more flour.  Knead for about 5 min. or until dough is elastic. Let rise until double. Punch down and form into 4 loaves, and place in greased pans.  Let rise again.  Bake at 350 degrees for 40 min.

Notes: I use all whole wheat flour and the result is a dense, chewy bread.  If you like a lighter crumb, use white flour and you could use warm milk for part of the liquid.
Jenny

Italian Cheese Bread

I have a vague recipe for this posted with my pizza crust, but it is so pretty, I decided it deserved its own post. This can be made in under an hour, so it gets to accompany Italian dishes for week night meals often. Like many of my other recipes, this one is an old one from Taste of Home.  (I should just say here, the original 4-5 years of Taste of Home was magical as the nation sent their favorite recipes to each other, and we were all blessed by it!)

Italian Cheese Bread
In a mixing bowl, combine:
2 1/2 c. flour
1 tsp. salt
1 tsp. sugar
1 Tbsp. quick rise yeast
Stir together.  Add:
1 Tbsp. oil
1 c. very warm water
Stir together to form a soft dough, adding additional flour if needed. Turn onto floured board and knead 1-2 min. until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise 20 min. Punch dough down and place on baking pan, pat into a 12 inch circle.

Topping: 
Brush dough with 1/3 c. prepared Italian salad dressing
Combine the following:
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. dried oregano
1/4 tsp. dried thyme
dash of pepper
1 Tbsp. grated Parmesan cheese

Sprinkle over salad dressing, top with
1/2 c. mozzarella cheese, grated
Bake at 450 degrees for 15 min. Slice with a pizza roller and serve warm.
Notes: You can cut this into sticks or wedges.  I usually knead my dough in the bowl, and leave it in the same bowl for the rise.  I like to bake this on a pizza stone.
Jenny

Sourdough Cinnamon Pull Apart

I've been playing with a sourdough starter for a while now.  So far, this is the biggest hit at my house, so I thought I'd share.  If you need a recipe to make your own start, try this one.

Sourdough Cinnamon Pull Apart
recipe for Sourdough Biscuits
1/2 c. melted butter
1 c. Sugar
1 1/2 tsp. Cinnamon
Glaze:
1 c. powdered sugar
2 Tbsp. milk
1/2 tsp. vanilla

Make biscuit dough as directed.  Combine cinnamon and sugar. Roll small balls of dough in melted butter, then in the cinnamon sugar mix and crowd them into a pan. Let rise 20 min. and preheat oven to 425 degrees.  Bake for 15 min.  Mix glaze ingredients with a whisk until smooth and drizzle over warm bread.  Serve immediately.

Jenny

Thanksgiving Recipe Ideas

I love Thanksgiving!  The only real preparation it requires is asking who will bring what food and finding a fun puzzle for people to visit over when they aren't wanted in the kitchen.  We eat, talk, laugh and spend time with loved ones.  We pray and thank God for the many blessings we enjoy.  The harvest is in, the winter can come and wrap me up in contemplation.  Today I will post a list of ideas for food from this blog.  May your time with this holiday be blessed.  May you have loving arms around you and enough--which, as Mary Poppins reminds us, is as good as a feast.

Thanksgiving Turkey How-to
Salads:
Pretzel Salad
Broccoli Cauliflower Salad
Almost a Waldorf
Snickers Salad
Vegetable Sides:
Fried Sweet Potatoes
Garlic Mashed Potatoes
Roasted Vegetables
Sour Cream Potatoes
Winter Squash Fritters
Onion Patties
Rolls:
Oatmeal Dinner Rolls
Heavenly Dinner Rolls
Parmesan Rolls
Butternut Squash Bread (this would make gorgeous rolls!)
90-Minute Bread (This is the recipe my family is most familiar with.)
Pies:
Basic Pie Crust tutorial
Cheddar Pear Pie
Swedish Apple Pie
Rhubarb Pie
Luscious Lime Pie
Cream Cheese Pie
Crisp Pie Topping for a fruit pie
Appetizers:
Ham and Cheese Ball
Hot Artichoke Dip
Gorgonzola Dip
Leftovers:
Pot Pie
Soup with Homemade Noodles

There are many other ideas here.  Click the recipe tab or browse by name in the seach box on the right sidebar.
Jenny

Skillet Croutons

This is an inexpensive, simple way to dress up a soup. My kids love these, and it is a great trick to know when the crackers have been raided.  (I'm sure that never happens at your house...) 

Skillet Croutons
3 slices bread (I like to use the heel for this)
butter or margarine

Butter both sides of bread, then cut into cubes.  Heat a skillet over medium high heat.  Toss buttered bread cubes in hot skillet until toasted.  Serve hot in soup or cool for salads. 

Notes: You can season these with dry herbs or garlic if you like. Just sprinkle on buttered bread before you cut in cubes.
Jenny

French Bread

You know when January rolls around and people set goals?  My goals are mostly about food.  Each year for a while now, I've set myself a new task in the kitchen to enhance our eating, and therefore our lives.  A couple of years ago, I set the goal to make good French Bread.  True French Bread has only flour, yeast, salt and water for ingredients, so it is really the methods that make the difference in the finished product.  I made some attempts.  They were all edible, but I couldn't get that nice crunchy crust.  I read about spritzing your oven with water, but didn't dare try it after all the warnings about don't hit the light or it will explode. I resorted to egg washes but still found nothing to make me happy.  I moved on--setting new goals, but never giving up the hope that I would find the secret.  Recently, I was going through some of my oldest collection of recipes and came across a French bread recipe using this little trick with ice cubes.  It works so well!!!  It is  a shame that I've had this recipe for at least 15 years and hadn't tried it.  I could have been eating the good stuff a lot earlier, but that is how life goes and how time flies.  This bread is one you must have some patience with.  Let it rise nice and high both times and you won't be disappointed.

French Bread
5 c. flour (plus 2 additional cups)
2 Tbsp. yeast (directions here are for rapid-rise/instant yeast)
1 Tbsp. salt
2 1/2 c. hot water
(two ice cubes)

In the bowl of a mixer, fitted with a dough hook, combine 5 cups of the flour, yeast and salt.  Add the hot water and mix to combine.  Add up to 2 c. additional flour, a little at a time, while the mixer is running.  You know you have enough flour when the dough gathers into a ball and cleans the sides of the bowl.  At this point, let the dough knead for 5 minutes more.  Place dough in a large bowl which has been coated with cooking spray, spritz the dough with a bit of cooking spray and cover the bowl with plastic wrap and a thick towel to keep in the warmth.  Let rise until doubled. (about 1 hour)  Punch down.  Form into 2 long loaves (or whatever shape you want), slash the top of loaves with a sharp knife and let rise again (about 30 min).  Heat the oven to 400 degrees.  You must have the oven already at temperature before you put the loaves inside.  Place the loaves on the oven rack and toss two ice cubes on the floor of the oven and shut the door.  Bake at 400 for 25 min, then reduce heat to 375 for 10 min. Yield 2 loaves of beautifully crusty bread.

Jenny

Whole Wheat Molasses Walnut Bread

The name could be longer.  It even has oatmeal. This is heady stuff, you will love it!

Whole Wheat Molasses Walnut Bread
1 1/2 c. boiling water
1 c. oatmeal
Stir together and set aside.
In the bowl of a mixer with a dough hook, combine
3 c. whole wheat flour
1/2 c. powdered milk (opt)
1 1/2 Tbsp. rapid rise yeast
2 tsp. salt
1/4 c. packed brown sugar
2 Tbsp. oil
1/4 c. molasses
3/4 c. hot water

 Add oat mixture and mix well. Let rest for 15 minutes.  Turn on the mixer, add additional flour (white or wheat, your preference) a little at a time until the dough forms a ball and cleans the sides of the bowl.

Add 1 c. chopped walnuts

Knead for a few minutes until the walnuts are incorporated and dough is elastic.  Form 2 loaves and place in greased loaf pans.  Let raise until dough comes to the tops of the pans. Preheat oven to 375 degrees and bake for 30-35 min. Remove from pans to cool on wire racks.  Brush with melted butter.  Yield 2 loaves.

Notes: This is so good! Serve warm with jam or honey butter. 
Jenny

Butternut Squash Bread

This makes 3 golden loaves of mouthwatering goodness.  Best fresh out of the oven or toasted in the morning, or toasted with some cheddar broiled on top until it bubbles. Etc. Etc. Etc.   You can braid the loaves to make them look special.

Butternut Squash Bread
In the bowl of a mixer, fitted with a dough hook, combine:
5 c. flour
1 1/2  tsp. salt
1/3 c. sugar
2 Tbsp. yeast
Mix to combine, then add:
1/2 c. hot water
1 c. warm milk
1/3 c. butter or margarine, melted
2 eggs, beaten
1 1/4 c. mashed, cooked butternut squash (warm)

Turn on the mixer and let all come together in a batter.  Add additional flour (approximately 2 1/2 to 3 cups) until the dough comes together in a ball and cleans the sides of the bowl.  Knead a few more minutes.  Let dough rise until doubled, about 1hour.  Shape into 3 loaves and put in loaf pans.  Cover and let rise about 30 min. Bake at 375 degrees for 25-30 min. until tops are golden.  Cool on wire rack.

Notes: This time, I used some sweetmeat squash for these and they were great, so try your favorite winter squash.   If you need tips on preparing squash, see here.

Jenny

Orange Rolls (variation on Becky Sue's Cinnamon Rolls)

Oranges at Christmas are one of the family traditions in our home.  I have been thinking of ways to enjoy them while they are in season, and this was one of the first things to come to mind.  These rolls are fabulous!  Try them and see!

Orange Rolls
1 recipe dough from Becky Sue's Cinnamon Rolls
butter or margarine, softened
1/2 c. sugar
zest from 1 orange
orange oil (optional)

Frosting ingredients:
3 oz cream cheese, softened
4 Tbsp. butter or margarine, softened
orange oil or orange extract (optional)
Orange juice
4-5 c. powdered sugar

Turn the dough out onto a floured surface and roll into a rectangle 1/2 inch thick

Generously spread with soft butter or margarine.

Combine sugar and orange zest.  Add a couple drops of orange oil if desired.  Sprinkle generously over butter.

Roll up. 

Using a length of floss, slide the floss under the roll of dough, cross the ends of the floss and draw them away from each other to cut the slices. 

Place rolls in a greased pan.

Let raise until double in size and bake in a preheated 400 degree oven for 10-15 min.  Frost while warm.  For frosting: combine softened butter and cream cheese, add 2 c. powdered sugar and orange oil or extract for flavoring.  Stir until combined.  Add powdered sugar to spreading consistency.  You may use a little orange juice for flavor or to thin for desired consistency.  Add food coloring if you like.

Jenny

Becky Sue's Cinnamon Rolls

This is a wonderful, no fuss cinnamon roll!  They turn out fluffy and gooey and perfect for chasing any winter blahs. If you know you will be making these ahead of time, pull the eggs out of the fridge to come to room temperature and it will speed up the raising process.

Becky Sue's Cinnamon Rolls
2 Tbsp yeast
1/2 c. sugar
2 tsp. salt
5 c. flour (plus more for later)

Combine these ingredients in the bowl of a mixer with dough hook, or in a large bowl. Stir them together and add:
1/2 c. oil
3 eggs, beaten
1 1/2 c. hot water

Start the mixer.  Let it bring the ingredients together in a dough and then begin to add additional flour with the mixer running, a little at a time until dough forms a ball and cleans the sides of the bowl. (It will probably take 1-2 more cups of flour.) Let it knead for about 4 min.  If mixing by hand, add additional flour until dough is very stiff to stir and begin working it with your hands, feeling for it to loose its stickiness and start to blister as you knead.

Scrape dough from bowl onto a floured surface.  Roll into a rectangle 1/2 inch thick.  Spread generously with butter or margarine.  Sprinkle generously with sugar and cinnamon. Crumble brown sugar on top of cinnamon and sugar.  Raisins are optional.  Roll into a jelly roll; cut into desired widths.  Place in greased pan.  Let raise in a warm place until size doubles.  Bake in preheated 400 degree oven for 10-12 minutes.  Frost with cream cheese frosting while still warm.

Ready to go in the oven.

Note:  You can make marvelous Orange Rolls with this dough as well.  Click here for instructions.

Jenny

Delicious Bread Pudding

I love good bread pudding!  It is a comfort food, so rich and lovely, and yet simple.  A few months ago, I attended an event at church where they served bread pudding for refreshments.  I came home with two wonderful recipes, both are shared here.  This one is the more traditional of the two, the second one is found here and has a more tropical taste.  I made this for Christmas dinner dessert.  Photo by Tiffany.

Delicious Bread Pudding
9 eggs
1/2 tsp. vanilla
1 2/3 c. sugar
Stir these together with a whisk until thick and yellow.  Do not whip. Stir in slowly:
1 qt half and half
1 1/3 c. whipping cream

Toast 6 slices white bread and lay in the bottom of a greased 9x13 pan.  Combine and sprinkle over the top:
1/3 c. sugar
1 tsp. cinnamon
2/3 c. raisins

Gently pour the cream and egg mixture over the toast and cinnamon, pushing bread down as it floats to the top.  Cover with foil and place on a baking sheet filled with water. Bake in 320 degree oven for 1 hour or until pudding is firm. Serve with fruit toppings, caramel or chocolate sauce.

Jenny

Aleisha's Bread Pudding

This recipe has a tropical twist, provided by the pina colada mix and coconut.  It is scrumptious!

Aleisha's Bread Pudding
1 (10 oz.) loaf stale French bread, crumbled or 6-8 c. any other type bread
3 c. milk
1 c. pina colada mixer
2 c. sugar
3 eggs
2 tsp. vanilla
1 c. raisins
1 c. coconut
1 c. chopped pecans
1 tsp. cinnamon
1 tsp. nutmeg
8 Tbsp. butter, melted

Combine all ingredients, mixing well.  Ingredients should be moist, not soupy.  Pour into a buttered 9x13 pan.  Place in cold oven and bake at 350 for 1 hr. 15 min. or until golden brown.  Serve with caramel sauce.

Note: You can leave out the pina colada mix and use 4 c. milk instead.

Jenny

Sausage Stromboli

This turned out gorgeous and so tasty!  I want to play with the concept and stuff it with other pizza favorites too! Recipe from Taste of Home 2003, my notes follow.

Sausage Stromboli
1 pkg. active dry yeast
1 tsp. sugar
1 c. warm water
1/4 c. olive or vegetable oil
1/4 tsp. salt, divided
2 1/2 - 3 c. flour
3/4 lb. bulk pork sausage
1 med. onion, chopped
1 can (8 oz.) tomato sauce
1/2 c. chopped green pepper
1 garlic clove, minced
1 1/2 tsp. Italian seasoning
Dash of pepper
1 c. sour cream
3 Tbsp. whipped chive and onion cream cheese
1 c. shredded cheddar cheese
1 c. shredded mozzarella cheese
1 egg white, slightly beaten
Fennel Seed

In a mixing bowl, dissolve yeast and sugar in water; let stand 5 min. Add the oil, 1/8 tsp. salt and 2 c. flour; beat until smooth.  Stir in enough remaining flour to form a soft dough.  Turn onto a floured surface and knead until smooth and elastic, about 5 min.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hour.

Meanwhile in a skillet, cook sausage and onion over medium heat until meat is no longer pink; drain.  Add the tomato sauce, green pepper, garlic, Italian seasoning remaining salt and pepper.  Set aside.  Punch dough down.  On a large baking sheet, roll dough in an 18x12 inch oval.  Spread sausage mixture lengthwise down the center. 

Combine sour cream and cream cheese, spread over sausage mixture.  Sprinkle with shredded cheeses.  Fold one long side of dough over filling.  Fold other long side of dough over the top.  Pinch seam and ends to seal. With a sharp knife, cut slits in top of dough.  Cover and let rise until doubled, about 30 min. Brush top with egg white; sprinkle with fennel seed.  Bake at 400 degrees for 25-30 min. or until lightly browned.  Let stand 10 min. before slicing.  Yield: 12 servings.

Notes: I used rapid rise yeast, combining the dry ingredients then adding hot water, this cut down on the rising time considerably.  Read more about this technique here.  I used a pound of sausage and softened plain cream cheese to which I added some dried minced onion. I only used the mozzarella cheese and I only folded the sandwich in half, pinching the edges. I substituted some Italian seasoning for the fennel seed.

Jenny

Pretzels

This recipe came home with my girls from a youth activity.  They are pretty fast for a yeast dough and very yummy!  We made them with golf ball sized balls of dough, but you could make them as big as you want. This is a great recipe to get the kids busy in the kitchen, the dough is easy to work with!  Have everyone roll their own pretzel, or skip the pretzel shape and make initials or animals.

Pretzels
4 c. flour
1 tsp. salt
1/4 c. sugar
4 tsp. yeast
1/4 c. oil
1 1/2 c. hot water

In a mixer bowl, fitted with a dough hook, combine all the dry ingredients and mix for 2 seconds.  Then add oil and hot water.  Turn on the mixer and watch the ingredients come together, add more flour a little at a time if needed to make the dough clean the sides of the bowl.  It should be a soft dough. (I added almost 1 more full cup to do this.)  Cover the dough and let it rest 10 min. Divide the dough into golf ball sized balls.

Roll the dough into long ropes and form into pretzels.  Place on parchment paper-lined pans.

Using a pastry brush, brush the pretzels with a little bit of water and sprinkle with coarse salt.

Bake in a preheated 425 degree oven for 10-12 min. or until golden brown.

One of my daughters likes them sprinkled with cinnamon sugar instead of salt.  You can top them with what ever you like.  You can also leave out the water step and just bake them, then brush with butter while they are hot and top with your favorites then.

Jenny