Tag Archives: Bread

Doreen’s Dinner Rolls

27 Jun

Several years ago my not yet sister-in-law, Rachel brought the most fabulous rolls ever to a family dinner. I cannot tell you how amazing they were. Delightfully light, but with substance and just a hint of sweetness. I knew I needed the recipe. So, although I did not know Rachel very well yet and felt like a huge dork doing so, I asked her for the recipe. And to my utter delight and eternal happiness, she gave it to me. My life has never been the same. I’m telling you these are the best rolls in the world not only because they taste so darn delicious, but because someone like me who guesses her way through every bread making endeavor, can make a perfect batch of rolls every time. Oh and just in case you’re curious, this recipe came from a lady at Rachel’s church named Doreen. Thank you Doreen and thank you Rachel. You and your rolls are beautiful angels from heaven.

doreens dinner rolls

Yield:  24 Rolls


  • 2 tablespoons yeast
  • ¼ cup warm water
  • ½ cup sugar
  • 2 cups warm milk
  • 2 eggs, beaten
  • 1/2 cup butter, melted
  • 2 teaspoons salt
  • 7 ½ cups flour (approximate)


Combine yeast, water, and a little of the sugar in a small bowl.

Mix sugar, milk, eggs, butter, and salt in a large bowl.

After yeast has proofed a little, add to milk mixture.

Gradually add flour until a soft but not-too-sticky dough has formed. Knead 6-7 minutes. Let dough rise in buttered bowl until doubled in size.

Punch dough down and divide into three balls. Roll out each ball into a flat circle and cut into 8 triangles to make crescent-style rolls.

Let them rise again, about 40 minutes.

Bake at 400°F for approximately 12 minutes (or until golden brown), depending on the size of the rolls.



40-Minute Hamburger Buns

2 May

The other day I decided to make some pulled pork but didn’t have any buns. Feeling too lazy to go to the store I decided to make my own. Only I didn’t want it to take hours of my time. Imagine my delight when I found this recipe! It was super easy to put together and the buns turned out great. They are a little on the small side so if you want larger buns adjust accordingly. I’m guessing 8 buns would give you a nice size for larger hamburgers. Also, I weighed my flour and ended up using a bit more than the 3-1/2 cups of flour stated but I suck at making bread so you might be alright.

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Yield: 1 dozen


  • 2 tablespoons active dry yeast
  • 1 cup plus 2 tablespoons warm water (110° to 115°)
  • 1/3 cup vegetable oil
  • 1/4 cup sugar
  • 1 egg
  • 1 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour


  1. In a large bowl, dissolve yeast in warm water. Add oil and sugar and let stand for 5 minutes. Add the egg, salt, and enough flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces and shape each into a ball. Place 3 inches apart on a greased baking sheet.
  3. Cover and let rest for 10 minutes. Bake at 425°F for 8-12 minutes or until golden brown. Remove to a wire rack to cool.

Adapted from Taste of Home

Orange Rolls (Bread Machine)

1 Jan

This is a recipe I gleaned from various sources, the main one being my sister Corinne’s famous cinnamon rolls. These rolls turn out fantastic and have tons of delicious orange flavor. Bonus is this recipe uses a bread machine so it’s virtually fool-proof for people like me who suck at making bread. What better way to start a new year?

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  • ½ cup warm milk
  • ½ cup orange juice, room temperature
  • 2 eggs, room temperature
  • 1/3 cup butter, melted
  • 1 ½ tsp. orange zest
  • 4 ½ cups bread flour
  • 1 teaspoon salt
  • ½ cup sugar
  • 2 ½ teaspoons bread machine yeast


  • 1/3 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 cup butter, softened


  • 2 cups confectioners’ sugar
  • 2 tablespoons orange juice
  • 1 tablespoon orange zest
  • 2 teaspoons vanilla extract

Place all dough ingredients in bread machine in order recommended by manufacturer. Select DOUGH cycle and press Start.

In separate bowl combine cinnamon and sugar.

After dough has finished, turn it out onto lightly floured surface and roll into a 16×24 rectangle. Spread dough with butter and sprinkle evenly with cinnamon and sugar mixture. Roll up dough and cut into 12 rolls. Place rolls in lightly greased 9×13 pan. Cover and let rise until almost doubled (about 30 min). While rolls are rising, preheat oven to 400°F.

Bake rolls for 14-16 minutes (do not overbake!). While rolls are baking, mix together frosting ingredients. Spread on rolls when they are still warm.

All-Purpose Corn Bread

28 Sep

I’ve always loved corn bread, but Seth isn’t the biggest fan so I rarely make it. This is another recipe from my America’s Test Kitchen cookbook and was recommended by my sister, Annie. It’s a perfect middle-of-the-road corn bread as it’s not really sweet or savory which makes it just right for everything! I grew up eating corn bread for breakfast topped with dark corn syrup and it’s still one of my favorite ways to eat it. And of course it goes perfectly with my favorite chili!

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“Before preparing the baking dish or any of the other ingredients, measure out the frozen corn kernels and let them stand at room temperature until thawed. When corn is in season, fresh cooked kernels can be substituted for the frozen corn. This recipe was developed with Quaker yellow cornmeal; a stone-ground whole grain cornmeal will work but will yield a drier and less tender corn bread. We prefer a Pyrex glass baking dish because it yields a nice golden brown crust, but a metal baking dish (nonstick or traditional) will also work. The corn bread is best served warm; leftovers can be wrapped in foil and reheated in a 350-degree oven for 10 to 15 minutes.”

  • 1½ cups (7½ ounces) unbleached all-purpose flour
  • 1 cup (about 5 ounces) yellow cornmeal (see note)
  • 2 teaspoons baking powder
  • 3/4 teaspoon table salt
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk
  • 3/4 cup frozen corn kernels, thawed (see note)
  • 1/4 cup packed (1¾ ounces) light brown sugar
  • 2 large eggs
  • 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly

Adjust an oven rack to the middle position and heat the oven to 400 degrees. Spray an 8-inch square baking dish with vegetable oil spray. Whisk the flour, cornmeal, baking powder, salt, and baking soda together in a medium bowl until combined; set aside.

Process the buttermilk, thawed corn kernels, and brown sugar in a food processor or blender until combined, about 5 seconds. Add the eggs and process until well combined (corn lumps will remain), about 5 seconds longer.

Using a rubber spatula, make a well in the center of the dry ingredients; pour the wet ingredients into the well. Begin folding the dry ingredients into the wet, giving the mixture only a few turns to barely combine; add the melted butter and continue folding until the dry ingredients are just moistened. Pour the batter into the prepared baking dish; smooth the surface with a rubber spatula. Bake until deep golden brown and a toothpick inserted in the center comes out clean, 25 to 35 minutes. Cool on a wire rack for 10 minutes; invert the corn bread onto the wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.

From: The Complete America’s Test Kitchen TV Show Cookbook 2001-2013

Yummy White Bread (Bread Machine)

18 Aug

I’m not good at making bread. So when I make bread, I have to make sure I use a recipe that’s virtually fool-proof. I got this recipe from my sister, Corinne who is much more of an expert in the leavening ways than I. In fact, I pretty much use her recipes anytime I make bread because I know they’ll work out. Especially because she has an awesome stash of bread machine recipes. But I digress. This is Corinne’s killer recipe for white bread and it always turns out fantastic!

2013-08-18 15.54.16

  • 1 1/2  cups water
  • 2 tablespoons butter (melted or softened)
  • 4 cups flour (bread flour preferable)
  • 3 tablespoons dry milk
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1 1/2 teaspoons bread machine or quick active dry yeast


Place in bread machine and prepare according to manufacturer’s suggestion.

I like to use the dough cycle so that I can cook the bread in the oven. To do this, shape the finished dough and place in a greased bread pan; cover with a piece of plastic wrap sprayed with non-stick spray. Allow to rise until doubled in size, about 1 hour. Bake at 350°F for about 30-35 minutes.

Makes one, 2 pound loaf

Irish Soda Bread

3 Feb

Don’t have time to make regular bread but still want something beautiful, delicious, and homemade? This is the perfect recipe! It’s done in less than an hour and looks and tastes fabulous. To me it kind of tasted like a biscuit and was a great complement to a hot bowl of soup! I’m a little ashamed (and a little proud) to say I had all of these ingredients on hand. Weird. I know.

irish soda bread


“If you do not have a cast-iron skillet, the bread can be baked on a baking sheet, although the crust won’t be quite as crunchy. Soda bread is best eaten on the day it is baked but does keep well covered and stored at room temperature for a couple of days, after which time it will become dry.”

  • 3 cups (15 ounces) unbleached all-purpose flour
  • 1 cup (4 ounces) cake flour
  • 2 tablespoons sugar
  • 1½ teaspoons baking soda
  • 1½ teaspoons cream of tartar
  • 1½ teaspoons table salt
  • 2 tablespoons unsalted butter, softened, plus 1 tablespoon melted butter for brushing the loaf (optional)
  • 1¾ cups buttermilk

Adjust an oven rack to the middle position and heat the oven to 400 degrees. Whisk the flours, sugar, baking soda, cream of tartar, and salt together in a large bowl. Add the softened butter and rub it into the flour using your fingers until it is completely incorporated. Make a well in the center of the flour mixture and add 1½ cups of the buttermilk. Work the buttermilk into the flour mixture using a fork until the dough comes together in large clumps and there is no dry flour in the bottom of the bowl, add up to ¼ cup more buttermilk, 1 tablespoon at a time, until all the loose flour is just moistened. Turn the dough onto a lightly floured work surface and pat together to form a 6-inch round. The dough will be scrappy and uneven.

Place the dough in a 12-inch cast-iron skillet. Score a deep cross, about 5 inches long and ¾ inch deep, on the top of the loaf and place in the oven. Bake until nicely browned and knife inserted in the center of the loaf comes out clean, 40 to 45 minutes. Remove from the oven and brush with the melted butter (if using). Cool for at least 30 minutes before slicing.

Whole Wheat Soda Bread

This variation is known as brown bread in Ireland. The dough will be sticky and you may need to add a small amount of flour as you mix it.

Follow the recipe for Irish Soda Bread, reducing the unbleached all-purpose flour to 1½ cups (7½ ounces) and the cake flour to ½ cup (2 ounces) and increasing the sugar to 3 tablespoons. Add 1½ cups (8¼ ounces) whole wheat flour and ½ cup toasted wheat germ with the flours, sugar, baking soda, cream of tartar, and salt in step 1.

From: The Complete America’s Test Kitchen  TV Show Cookbook 2001-2013


Bacon Gravy and Buttermilk Biscuits

24 Jan

bacon gravy

The morning I made these biscuits the only breakfast meat I had was bacon.  I wondered to myself why anyone only ever made sausage gravy and biscuits. So I went against the grain and used bacon! It was super tasty and hit the spot. But how could it not? I mean it’s BACON GRAVY.

I’ve been looking for a killer buttermilk biscuit recipe for a long time. It seemed like mine never rose high enough or had enough flavor. The first time I made these biscuits I went against my gut and used the very wet dough it produced. My biscuits tasted good but they were kind of spread out, not tall and beautiful. The next time I made them I added a bit more flour so the dough wasn’t so insanely sticky and more of the traditional texture. And look how beautiful they turned out! I can’t tell you how elated I was.

buttermilk biscuits

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