Tuesday, October 11, 2011

Lion House Rolls


Make these as soon as you can. They are the most pillow-y, soft, tasty rolls I’ve ever made from scratch. I think this will be my new go-to bread recipe!


2 TBL yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter, softened
2 tsp salt
2/3 cup nonfat dry milk
1 egg
6 cups flour
Dissolve yeast in water. Add all ingredients except 3-4 cups of flour in a bread mixer. Mix until smooth. Gradually add the remaining flour. Don't knead. (Mix for about 30 seconds after last cup of flour.) Place dough in a greased bowl, cover with a towel or plastic wrap, and let rise until doubled, about an hour.

Punch down dough. Flour a surface and dump dough onto it. Divide dough into three equal sections. Roll each section into a circle (about 12 inches in diameter) and cut each circle into 12 slices (like a pizza). Roll each slice from biggest end to smallest end (like a croissant) and place on a greased cookie sheet (they can all fit on one large cookie sheet). Cover and let rise until doubled.

Bake at 375 degrees for 15 minutes. Top with butter at once.
Serve with honey butter.



*Note: I made the full recipe, but froze half as I do with most of my doughs. Half of it still made a full cookie sheet of rolls (16 rolls). Recipe could easily be halved.

Monday, October 10, 2011

Pumpkin Chocolate Chip Cookies

  No comments    

It’s that time of year again—pumpkin is acceptable every day of the week, which is fine by me! It should also be noted that although my husband doesn’t really like baked goods, he scarfs these down. He loves pumpkin cookies.



2 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp clove
pinch of ground ginger
1/ 2 cup (1 stick) butter, room temperature
1 cup brown sugar
1/2 cup sugar
1 egg, room temperature
1 cup pumpkin puree
1 tsp vanilla extract
1-2 cups chocolate chips

Incorporate wet ingredients. Mix in combined dry ingredients, then chocolate chips. Bake at 350 for 15-18 minutes.