Recipe from What’s Cooking, Chicago?

I made these rolls to eat with White Chicken Chili.  These have a really subtle pumpkin flavor and a nice orange hue from the pumpkin.  You can also use butternut squash if you’d prefer.

3 1/2 c AP flour
1 envelope rapid-rise yeast
1 t salt
2 T sugar
3/4 c milk
1/3 c butter, melted
1/2 c canned pumpkin puree
1 T minced fresh sage leaves
1 large egg, for egg wash

In a food processor with metal blade, mix together the flour, yeast, salt, sugar and sage.

In a large measuring cup, whisk together the milk, butter and pumpkin puree.  With the processor running, add milk mixture to dry ingredients.  Process until the dough forms a soft ball that rides the blade.  Turn out onto a floured surface and knead 3-4 times. 

Form dough into a ball and place into a large, lightly buttered bowl.  Cover and let sit in a warm, draft-free place for about 45 minutes until dough has doubled in size.

Punch the dough down and set the bowl upside down over the bowl.  Let rest for about 5 minutes.

Preheat oven to 350 degrees and lightly grease a baking sheet.

Divide dough into 24 equal pieces. Form each piece of dough into small boules by pulling the dough under itself to form small balls.  Place rolls on the baking sheet and cover.  Allow to rise for about 15 minutes.

Whisk the egg with 1 tablespoon of water and brush over tops of rolls.  Bake for 20-30 minutes, until golden brown.  Serve warm with butter.


Recipe from All Recipes

I made these rolls a few weeks ago for J and I to take in our lunches.  I thought they were delicious.  They were easy to make, the yeast actually worked for me, and they stayed fresh throughout the week.

About 2 weeks later, I actually used this recipe to make a loaf of bread, and it worked out very well for that purpose.

This recipe calls for making the dough in a bread machine.  But you could make it in the stand mixer instead, let it double and then continue on with the instructions.

3/4 c lukewarm milk
5 T lukewarm water
3 T butter, softened
1 1/2 t salt
3 T sugar
1 t onion powder
3 T dried minced onion
1/4 c instant potato flakes
3 c flour
1 envelope active dry yeast
1 egg white
1 T water
1/4 minced onion

Place milk through yeast into your bread machine and hit the Dough cycle, and press start.

Once cycle has ended, remove dough and knead on a lightly floured surface.  Cut into 8 equal pieces, and form into balls.  Gently flatten the balls until they are 4 inches in diameter.  (If they keep shrinking back, let them relax a minute before trying again.)

Place the flattened dough onto a baking sheet and cover loosely with a towel. Allow them to rise for about 40 minutes, until doubled in size.

Preheat oven to 350. 

Whisk together egg white and water, then brush over the risen dough.  Sprinkle each roll with minced onion.

Bake 15-20 minutes until golden brown.

Recipe from Cook Like a Champion

My mom is going to be so excited to see that I am finally blogging this recipe.  I made this for Christmas dinner and it was a huge hit, and she has been asking for the recipe ever since. 🙂  It was the easiest and most flavorful bread recipe I’ve made.

Seriously – it rises for 15 minutes and finishes rising in a humid oven.  All the ingredients get thrown together in the mixer, knead, form a ball, 15 minute rise, hot water in oven and cook for 40 minutes.  Love it!  And the smell is amazing!

The original recipe makes two loaves of bread, but I cut it in half to make one.

3 c AP flour
3/4 c plus 1/3 c Asiago cheese, shredded
1 T instant yeast
1 T sugar
1/2 T salt
1/2 T dried Italian seasoning
1/2 t dried rosemary
1/2 t crushed red pepper flakes (more or less according to taste)
1/2 t onion powder
1/2 t garlic powder
1/2 t minced fresh garlic (I definitely used more, but I love garlic!)
1 c hot water (120-130 degrees)
EVOO, for the bowl and drizzling

In a stand mixer, mix together flour, 3/4 c cheese and the seasonings.  Add the hot water and use the dough hook to mix on low for 2-3 minutes.  Turn it up and knead for about 4 minutes, until dough pulls away from the sides.

Remove from bowl and form a rough ball. Lightly coat the inside of the bowl with oil, and return dough to the bowl, turning to coat both sides. Cover with a tamp towel and let rise in a warm, draft-free place for 15 minutes.

Punch the dough down and pull the top of the dough down over the sides, tucking underneath to form a tight ball.

Place on an ungreased baking sheet, and, using a sharp knife, cut a 1/4″ deep ‘x’ on the top of the dough.  Drizzle with about 1-2 T of olive oil and then sprinkle on the remaining cheese.

Place a cake pan filled with hot water in the oven on the bottom rack, and place the baking sheet on the rack above.  Turn oven to 400 degrees (do not preheat the oven) and start the timer for 40 minutes.

When bread is a deep golden brown remove from oven (may need another 10 minutes or so to reach this point).  Let cool for a few minutes before slicing.

Recipe from Pink Parsley

First of all – the yeast worked for me!! 🙂  No bread machine help required. 

Second – these rolls were really good.  The dough is pretty wet and sticky, which is probably why it’s easiest to put into muffin tins.  But I only have one muffin tin, which isn’t enough, so I decided to roll the dough into 12 balls and make rolls in a pie pan.  Just use lots of flour to prevent massive sticking. 🙂  I just used thyme and parsley, the fresh herbs I had on hand.  You can definitely use whatever sounds good to you.

4 eggs
2 t kosher salt
4 1/2 t instant yeast
1/3 c sugar
1 c warm milk (105-110 degrees)
8 T butter, melted
4 c bread flour
1/2 c fresh minced herbs (I used thyme and parsley)
1 egg and 1 T milk for egg wash

Combine eggs and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat at medium-high speed until pale yellow and fluffy, about 5 minutes.

Switch to the dough hook, and add the yeast, sugar, milk, butter and flour and mix to form a dough.  Mix in the herbs at low speed until just combined. Cover with plastic wrap, and place bowl in a warm placed until doubled in size, about 2 hours.

Generously butter pie pan.

Punch dough down and pour onto floured work surface.  Split dough into 12 balls and place them in the pie pan, 9 around the edge and 3 in the middle.  Cover with a clean kitchen towel and allow to rise another 45 minutes, until puffy.

Preheat oven to 350 and whisk together the egg and milk.  Once dough has risen, brush with egg mixture.  Bake for 20-25 minutes until golden brown and toothpick inserted into the center comes out clean.  Let cool slightly then remove from pie pan to serve.

Recipe from Bread Machine Recipes

J and I both really liked the flavor of this bread.  I will definitely make it again!

2 1/4 t yeast
3 c bread flour
3 T dehydrated onion flakes
1 1/2 t poppy seeds
1 t salt
1 T sugar
4 T powdered milk
2 T butter
1 c water
1 large egg
1 t lemon juice

Place all ingredients in your bread machine and set to Basic, medium setting and hit start.

Recipe from All Recipes

I’ve started making a loaf of bread just about every Sunday.  I’ve been using my bread machine because yeast hates me (but one of these days I’m going to conquer it!).  I love the smell of fresh baked bread.  And since I make so many soups and stews when the weather is cold, it’s the perfect accompaniment all week long!

This bread was really good, and just slightly sweet from the molasses.  This recipe just makes a small 1 pound loaf.

3/4 c hot water
1/2 c rolled oats
1 1/2 t molasses
1 T butter
1/2 t salt
1 1/2 c bread flour
1 T active dry yeast

Soak the oats in the hot water for about 2 minutes, then stir in the molasses.  Add the oat mixture to the bread machine along with the remaining ingredients.  Select the White bread, light crust setting and hit start. 

Recipe from barefoot kitchen witch

One of my favorite smells is fresh baked bread.  Add in rosemary and garlic, and it’s just about heaven! 🙂 

I’ve had issues with yeast in the past.  Often my breads don’t rise correctly and I’m stuck with this dense, heavy lump.  Blah…  I’m not going to claim that this one came out perfectly, because it wasn’t quite there yet.  The bread was still just slightly dense.  I’m not sure why.. I’m following the directions, and it looks like it has risen as much as it should.  I actually have no problem when a recipe calls for only one rise.  But most bread recipes like this call for a second one, and that’s when the problems come in.  But I plan to keep trying!  I’m going to master it some day. 🙂

Anyway, like I said – it wasn’t perfect, but it was close!  Slightly dense, but still totally edible, and the flavors was delicious!

Oh – this recipe does make enough for two loaves.  I just made one big ball and cooked it on my pizza stone.

3 c whole wheat flour
2 1/2 c bread flour
2 packages yeast
2 1/2 t salt
2 t pepper
2 c hot water (120 – 130 degrees)
1/4 c olive oil
3 garlic cloves, minced
3 T fresh minced rosemary

In the bowl of your stand mixer using the paddle attachment, combine 1 cup of the whole wheat flour and 1 cup of the bread flour, then add the remaining dry ingredients (salt, pepper, yeast).  Pour in the hot water and mix for about a minute, then add the olive oil and mix in, until smooth.

Next mix in the rosemary and garlic.  Try to mince the rosemary as fine as you can.

Now you want to add the remaining flour.  First mix in the 2 cups whole wheat flour, then switch to the dough hook.  Slowly knead in the remaining bread flour until dough pulls away from sides of the bowl and is no longer sticky.

Shape the dough into a ball, and place it into a lightly greased bowl.  Cover and let it rise for about one hour, until doubled in size.  Gently pour from bowl and shape into a bowl.  Let it rest for 5-10 minutes.

Shape dough as you wish to bake it, or put it into 2 loaf pans.  Allow loaf to rise, under a clean, lint-free towel, for 2 hours.

Preheat oven to 400 degrees and bake for 45 minutes, rotating pan once about halfway through cooking.