As I mentioned in my pizza dough blog, I am horrible when it comes to working with yeast, but when baby #3 insisted on some yeast rolls tonight for dinner, I caved. I searched high and low on all recipes for an "easy" recipe, found one, baked it, and conquerored the challenge! The family devoured every last roll that I made--yippee!
Quick Yeast Rolls
2 T shortening
3 T sugar (or honey/agave)
1 C Hot water
1 Pkg of active yeast
1 egg beaten
1 ts salt
2 1/4 C flour (any is great, I used organic all purpose)
Mix the first three ingredients and allow to cool until luke warm. Once the water is luke warm add the yeast.
Allow the yeast to disolve. While the yeast is disolving, beat the egg. Add the egg and the salt to the yeast mixture. Slowly add in the flour. The mix will be extremely wet, but trust me, do not add any flour, the end result is worth the stickiness!
Cover the dough and let double in size.
(Useful tip: Place a piece of scotch tape on the outside of the bowl to mark the starting point of the dough.)
Once the dough has doubled, seperate into 8 pieces--mine were more like blobs. I used a pie pan and dropped 8 pieces together and just pulled apart later. Allow the dough to rise another 10-15 minutes. Place in a 425 degree oven for 10 minutes until knife comes out clean.
We topped our rolls with Cinnamon Honey Butter--Nom Nom!
Dig in and enjoy!
*Note: if you want to have any for the dinner table do not taste before you serve dinner.
Showing posts with label Yeast. Show all posts
Showing posts with label Yeast. Show all posts
Sunday, March 13, 2011
Tuesday, February 22, 2011
Pizza Crust and Bread Sticks
If you know me personally you know I absolutely despise cooking with yeast. I am simply cursed when it comes to the dang stuff. Banana bread, applesauce bread, carrot bread, pumpkin bread,....all of which I can bake to my hearts content and receive endless compliments, but yeast breads--these are were I fail miserably.
I was searching for something to compliment my BBQ chicken and potatoes tonight for dinner and came across BBQ chicken pizza--oh how I LOVE BBQ chicken pizza! But OH how I hate making homemade pizza dough because it always includes that single dreaded recipe--yeast. Do you see my dilemma?
After browsing recipes for 20 minutes, I decided to alter and take a recipe head-on. Homemade bread sticks sounded too scrumptious to miss out on and I could toss a small pizza together for the children just in case they do not care for the BBQ chicken and potatoes.
Here's the recipe with the review to come later.
I combined the dry ingredients with my Kitchen aid Mixer
3 c. flour (any kind)
1 TB white sugar
1 pkg of dry active yeast
As the mixer was "stirring" I added
1 c. warm water (straight from faucet)
2 TB. safflower oil
Once the ingredients started to form a ball, I pulled them from the mixer and divided into two balls.
Setting the first ball aside I focused on my elementary school years of play-dough snakes. Yes, I rolled the second ball into an extra long "snake" and sliced into 6 pieces to make bread sticks. I put a nickle size drop of olive oil in my hand, rubbed each bread stick and lined on 1/2 of a cookie sheet.
Back to the first ball. With oil still on my hands I pressed it flat onto the other 1/2 of the cookie sheet. Followed with 365 Roasted Veggie Tomato Sauce and a couple handfuls of Kirkland Mexican Cheese.
After washing my hands, I sprinkled some garlic salt and parsley on the bread sticks.
Now the oven is pre-heated to 375 (or 350 convection) and the bread sticks and pizza are cooking for 20-25 minutes. I'll write a review after we eat dinner tonight!
As promised--the review...
Overall, extremely easy and quick recipe. I love the fact that there is no "rising" required. Definitely will use it again.
Changes to make...Instead of putting olive oil under the dough to keep it from sticking I will either use a pizza stone or sprinkle down some corn meal. The dough wasn't soggy, but I like my pizza extra flakey and crispy and I think that may help some. It turned out tasting like Pizza Huts' crust, but with the same consistancy of a thin layer pizza.
Flavor was amazing--two thumbs up.
The bread sticks turned out really well too! I may let them rise for 30 mins or so before cooking next time to make them a little fluffier, but they were still delish.
Keira says, "Mom this is GREAT! YUM!"
Tyler didn't say much since his mouth was full when I asked him--always a good sign w/ the little man.
I was searching for something to compliment my BBQ chicken and potatoes tonight for dinner and came across BBQ chicken pizza--oh how I LOVE BBQ chicken pizza! But OH how I hate making homemade pizza dough because it always includes that single dreaded recipe--yeast. Do you see my dilemma?
After browsing recipes for 20 minutes, I decided to alter and take a recipe head-on. Homemade bread sticks sounded too scrumptious to miss out on and I could toss a small pizza together for the children just in case they do not care for the BBQ chicken and potatoes.
Here's the recipe with the review to come later.
I combined the dry ingredients with my Kitchen aid Mixer
3 c. flour (any kind)
1 TB white sugar
1 pkg of dry active yeast
As the mixer was "stirring" I added
1 c. warm water (straight from faucet)
2 TB. safflower oil
Once the ingredients started to form a ball, I pulled them from the mixer and divided into two balls.
Setting the first ball aside I focused on my elementary school years of play-dough snakes. Yes, I rolled the second ball into an extra long "snake" and sliced into 6 pieces to make bread sticks. I put a nickle size drop of olive oil in my hand, rubbed each bread stick and lined on 1/2 of a cookie sheet.
Back to the first ball. With oil still on my hands I pressed it flat onto the other 1/2 of the cookie sheet. Followed with 365 Roasted Veggie Tomato Sauce and a couple handfuls of Kirkland Mexican Cheese.
After washing my hands, I sprinkled some garlic salt and parsley on the bread sticks.
Now the oven is pre-heated to 375 (or 350 convection) and the bread sticks and pizza are cooking for 20-25 minutes. I'll write a review after we eat dinner tonight!
As promised--the review...
Overall, extremely easy and quick recipe. I love the fact that there is no "rising" required. Definitely will use it again.
Changes to make...Instead of putting olive oil under the dough to keep it from sticking I will either use a pizza stone or sprinkle down some corn meal. The dough wasn't soggy, but I like my pizza extra flakey and crispy and I think that may help some. It turned out tasting like Pizza Huts' crust, but with the same consistancy of a thin layer pizza.
Flavor was amazing--two thumbs up.
The bread sticks turned out really well too! I may let them rise for 30 mins or so before cooking next time to make them a little fluffier, but they were still delish.
Keira says, "Mom this is GREAT! YUM!"
Tyler didn't say much since his mouth was full when I asked him--always a good sign w/ the little man.
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