Posts tagged rolls
Gearing up for the big Thanksgiving holiday? Here are some recipes to make quick appetizers, yummy sides, and desserts for the big day. Also, if you’re looking to learn a little bit more about the first Thanksgiving, check out my post at WanderingEducators.
Forget the crackers and cheese tray: These appetizers will impress your guests, without you spending hours in the kitchen.
Throw together these quesadillas for a quick pre-meal munchie for guests.
Maggie Long of the Ann Arbor’s Jolly Pumpkin Café & Brewery serves this edamame spread with pizza pieces, you could use sourdough bread slices.
Crisp pita chips to go along with this hummus that uses peanut butter in place of tahini sauce.
Looking to tweak your stand-by holiday sides just a little? These recipes will give you some ideas.
Use your hand-held blender and extra milk to make your potatoes extra creamy.
Update your green bean dish with this recipe. Bonus: it won’t take up oven space.
Looking for a no-fail roll recipe? This IS it.
Along with pumpkin pie, why not try some of these tempting sweets too?
Michigan’s premiere pie maker, Wendy Achatz, passed along this simple recipe. Start peeling the apples…
Use a pre-made piecrust in a tart pan for something a little fancier than pie. And don’t worry, this dessert only looks hard to make.
Why not put the pumpkin in cookies instead of pie this year? Just Baked’ s Pam Turkin shares her recipe.
Usually, I save this for Christmas, but my teen has been begging for us to have this on Thanksgiving too.
These rolls come together quickly and turn out a soft, dense dough. While these rolls are usually foolproof, I have had a few mishaps (they still tasted good, but they weren’t quite as presentable). On the second rising, the rolls should only go for 30 minutes—no more or the rolls get too airy. You should bake these until they’re just golden brown. The bottoms can burn if you let them go too long.
Prep time: 45 minutes + 1.5 hours rising/baking
Yield: 16 rolls
½ cup milk
1 stick butter or margarine
1/3 cup sugar
½ teaspoon salt
1 package yeast (or 2 ¼ teaspoons)
½ cup warm water
31/2-4 cups flour
Fresh basil or parsley (optional)
- Place the warm water in a measuring cup and whisk in the yeast. Let stand 5 to 10 minutes and check that some bubbles appear on the surface (meaning the yeast is active).
- Over medium-high heat, bring the milk to a gentle simmer in a small saucepan. As soon as bubbles appear, move the pan off of the heat and add the butter, salt, and sugar. Whisk until smooth and melted in. Cool to room temperature.
- Add the yeast mixture to the buttered milk in a large mixing bowl. Using a handheld mixer to combine the ingredients, add the flour in 1 cup increments. The dough should start holding together after 3 cups. Stir in ½ to 1 cup more until the dough begins to pull away from the bowl.
- Sprinkle flour on a cutting board and place the dough ball onto the board. With floured hands, knead the dough until it becomes a smooth ball.
- Clean out the mixing bowl using warm water, then coat with cooking spray. Place the dough into the bowl and cover loosely with a lightly dampened cloth.
- Place in a warm place for 1 hour to rise. The dough won’t rise significantly.
- Divide the dough in two.
- On a floured work surface, knead one dough ball until smooth. Roll out to a 8 to 9-inch circle.
- Using a pizza cutter, slash into 8 equal pieces as you would a pizza.
- Place a washed and dried basil or parsley leaf on each slice.
- Starting from the long end, roll the dough towards the small end. Tuck the sides toward the middle to form the crescent shape.
- Place the formed dough onto a baking pan lightly coated with spray. Cover the roll with the slightly moist kitchen cloth.
- Repeat the process with the remaining dough slices and then with the other dough ball.
- Let the formed dough rise again for 30 minutes. DO NOT allow the dough to go over that time.
- Preheat the oven to 400 degrees Fahrenheit.
- Place the pan in the oven and cook for 15 to 20 minutes or until just browned. You can also whisk an egg, add 1 teaspoon water, and then coat each roll with the glaze before baking to give each roll a shiny appearance.
- You can make these ahead—but doubling the recipe, that’s a no-go. I just make one batch and then another if I need extras. To make these rolls ahead of time bake them until they’re just firm and then let them cool on the pan (you can then freeze them and put them right on the pan when you’re ready for the final baking). Once you’re ready to reheat them, preheat the oven and then brush them with melted butter (for a richer flavor) or with an egg that has been whisked with a teaspoon of water (for a shiny roll).
My husband has a thing about picnics.
He’s not one to pick up fast food fried chicken or settle for hastily made sandwiches. Picnics are something to look forward to, not an excuse to throw leftovers into a basket and call it a meal. I let him know that as long as he’s willing to fix something special—and clean up the mess—I’m more than happy to eat what he creates.
Shrimp po’ boy sandwiches, Rueben sandwich egg rolls, and a list of other eclectic, tasty picnic meals have followed. But my favorite is the crispy chicken sandwich that he spikes with flavored mayos.
Making these sandwiches takes some effort. The chicken is coated in breadcrumbs and then fried. We use panko crumbs, it’s a Japanese variety that fries well and keeps its crispness better than a regular brand (you can find it in the Asian cooking section at the grocery store). And instead of picking out store-bought rolls, I make sandwich buns at home—of course, you can always buy some to cut down the time it takes to make the meal, but the rolls are easy to make. And the sandwiches make for a tasty, memorable picnic meal.
Recipe for Crispy Chicken Breasts
Prep time: 40 minutes chicken, 3 hours, buns (largely unattended)
3 large, skinless, boneless chicken breasts
About 1 cup flour
About 2 cups panko crumbs
Garlic powder, onion powder
Oil for frying
Halve the chicken breasts lengthwise (I choose to halve the chicken breasts instead of pounding them out to make them thinner). The chicken breasts will be easier to cut if they’re slightly frozen.
Sprinkle the chicken breasts with a little salt, pepper, garlic powder and onion powder. Prepare three shallow dishes: In the first place the flour. In the second whisk the eggs and pour them in; you can also add either a little soy sauce, Tabasco, or Worchestershire sauce into the eggs for an extra hint of flavor (about a ½ teaspoon). In the third bowl, place the panko (or bread) crumbs.
Dip the chicken breasts into the flour, then eggs, then panko crumbs, pressing the crumbs onto the chicken to ensure a thorough coating. Place the coated chicken breasts on a wire drying rack while you finish the other chicken breasts. You may need to add more of the dipping ingredients.
Place about ½ inch oil in heavy, skillet with high sides. Heat the oil to medium high (we use a tapletop, electric skillet for frying). Add the chicken breasts two a time and fry until the crumbs take on a golden color. Check the chicken with an instant read thermometer after frying—the temperature should read 165 degrees.
Allow the chicken breasts to cool on a wire rack.
Homemade Sandwich Buns
This recipe is a variation of the homemade bread recipe. Here are the tweaks to create buns from this bread recipe:
- Use 1 cup milk to replace some of the water—so you’ll be adding 1 ½ cups water and 1 cup milk. The milk will make the buns softer.
- Add 1 more tablespoon sugar, so a total of 3 Tablespoons sugar.
- After the dough has risen, form the dough into 8 rolls (or 10 if you prefer smaller sandwiches). To form the dough balls, separate the dough in two, and then separate each half into 4 equal parts. Knead each part for a few minutes and then press down the sides to form a ball (instead of rolling the dough into a ball). Place the dough balls onto a lightly greased baking pan. Make sure the dough balls are far enough apart so that when they double in size they won’t touch.
- Optional: Before cooking, brush the buns with an egg white wash and add sesame seeds or poppy seeds.
- Allow the buns to cool for at least 30 minutes or an hour before slicing.
¾ cup mayo (I prefer lime mayo found in Mexican grocers)
Making flavored mayo is easy—there are endless possibilities for creating a unique addition to your sandwich.
- Spicy mayo—add 2 teaspoons chili powder, ¼ teaspoon cumin and 5 to 10 drops of Tabasco sauce to the mayo. Stir, adjust seasonings and add salt and pepper to taste.
- Herbed mayo—add 2 teaspoons dried or 1 tablespoon fresh basil, ¼ teaspoon oregano, ¼ teaspoon garlic powder, and ½ teaspoon red wine vinegar to the mayo. Stir, adjust seasonings and add salt and pepper to taste.
- Honey-mustard mayo—add 2 teaspoons regular, Dijon or a mix of the two types of mustard to the mayo. Whisk in ½ Tablespoon honey. Stir, adjust seasonings and add salt and pepper to taste.
- Come up with your own combs using herbs, spices and more!
Assembling the sandwich
- Cut the bun in half lengthwise.
- Add a generous slathering of spiked mayo to the top half of the bun. Place shredded lettuce, then tomato on this half. (Thin slices of red onion are also good!)
- On the bottom half add a thin coating of spiked mayo, then the chicken breast.
- Put the two halves together. Enjoy!