Recipe: {Bread Maker} Pretzel Rolls

Hello.  My name is Wende and I am addicted to Pinterest.  It has been minutes since my last pin. 

I came across this pin for the most amazing looking pretzel rolls. They looked so yummy that I had to make the right away.  Now, these rolls have a few extra steps, but they are worth every extra step!  The rolls are the perfect pretzel texture on the outside and soft goodness on the inside.  I made some with salt and some without and my family preferred the salted version better.  We couldn't wait to try these, so as soon as they came out of the oven, we were ready to make them into sandwiches.  Who knew a plain ham and cheese could taste this good all because of a pretzel roll?  

Enjoy!

Pretzel Rolls

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Ingredients

• 1 1/2 cups warm water
• 1 pkg yeast (or 2 1/4 tsp)
• 2 tsp sugar
• 4 tbsp butter, melted
• 2 tsp salt
• 4 to 4 1/2 cups flour
• 1/4 cup baking soda
• 1 egg, lightly beaten
• Kosher or pretzel salt

Instructions

1. Pour warm water in bread machine pan.
2. Add yeast and sugar and allow to proof, about 15 minutes. It will be foamy when it is ready.
3. Add melted butter, flour and salt.
4. Set the cycle to dough.
5. Line a baking sheet with parchment paper.
6. Once the cycle is complete, pour the dough out onto a floured surface.
7. Knead a few times then cut into 18 pieces, about 2 ounces each.
8. Pull the sides up, bringing them to the middle and pinch together to form a ball.
9. Flip the ball over, pinched side down. Cup your hand over the dough and roll it into a smooth ball between your hand and work surface.
10. Place the dough onto the baking sheet, cover and allow to rise for about 30 minutes.
11. After 15 minutes, bring two quarts of water to boil.
12. Preheat oven to 425 degrees.
13. Once the 30 minutes are complete and the water has come to a boil, add the baking soda to the water. Turn the heat down so the water is simmering.
14. Place the dough, one or two at a time, into the water.
15. Cook on each side for 30 seconds.
16. Remove from the water with a slotted spoon allowing as much water to drain off of the dough ball.
17. Once all the balls have been cooked in the water bath, brush each one with the beaten egg. Sprinkle with salt.
18. Place in the oven for 15 to 20 minutes.

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Linked To:

*My Sweet and Savory: Meatless Mondays
*The Southern Institute: Creative Me
*Boogieboard Cottage: Masterpiece Monday
*Mrs. Happy Homemaker: Makin' You Crave Monday
*Frugal Antics of a Harried Homemaker: Your Recipe, My Kitchen 
*The Sweet Spot: Recipe Party Time
*A Southern Fairytale: Mouthwatering Monday
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday
*Flour Me With Love: Mix It Up Monday
*Blessed with Grace: Tempt My Tummy Tuesday
*It's A Blog Party: Delicious Dishes
*Two Maids a Milking: Two Maids a Baking
*Mandy's Recipe Box: Totally Tasty Tuesday
*33 Shades of Green: Tasty Tuesday
*Permanent Posies: Tuesday Tasty Tidbits
*Reasons to Skip the Housework: Tuesday Time Out
*Chef in Training: Tuesday Talent Show
*From Mess Hall to Bistro: Made From Scratch Tuesday
*Bizzy Bakes: Bake with Bizzy 
*My Girlish Whims: Your Whims Wednesday
*Turning the Clock Back: What's Cooking Wednesday
*This Chick Cooks: These Chicks Cooked
*Mom on Timeout: Taking A Timeout Thursday
*Miz Helen's Country Cottage: Full Plate Thursday
*Stuff and Nonsense: Fridays Unfolded
*A Little Nosh: Tastetastic Thursday
*The 36th Avenue: Let's Party
*Tidy Mom: I'm Lovin' It
*Simply Sweet Home: Friday Favorites
*Blissful and Domestic: Feature Friday Linky Party
*Bacon Time with the Hungry Hungry Hippo: Anything Goes
*Rattlebridge Farms: Foodie Friday 
*21st Century Housewife: Gallery of Favorites
*Happy Hour Projects: Freestyle Friday
*Country Momma Cooks: Link and Greet
*Inside BruCrew Life: Trick or Treat

Recipe: Caramel Apple Cinnamon Rolls

Don't you just love this time of year?  The cooler nights, the changing colors of the leaves, apples, cinnamon, sweaters and soups.  Fall just cannot be beat!  I was so excited to be invited to join other bloggers by Sheryl at Lady Behind the Curtain for her Improv Challenge.  This month's challenge is caramel and apples and I knew the recipe that I wanted to make.  

When I came across this recipe on Amanda's blog, Fake Ginger.  All I have to say about these delightfully good rolls is....YUM!  I loved the caramel apple filling. You have to give these a try they are worth the extra effort of cooking the apples and sugar.  I also made these easier by making the dough in my bread maker. I frosted my cinnamon rolls with a thicker more gooey frosting because I figure if you are going to be sinful you might as well go all out but the next time that I make these, I will use the glaze.

Enjoy!

Caramel Apple Cinnamon Rolls 
(adapted from the original recipe by Amanda/Fake Ginger)
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Ingredients

For the cinnamon rolls: 
6 tbsp sugar 
1 tsp salt 
1 tsp ground cinnamon 
5 1/2 tbsp unsalted butter, at room temperature

1 large egg, slightly beaten

3 1/2 cups bread flour 
2 tsp instant (rapid rise) yeast 
1 cup plus 2-4 tablespoon whole milk or buttermilk, at room temperature

For the filling: 
1 tbsp unsalted butter

3 Granny Smith apples, peeled, cored and cut into ¼" slices

1/4 cup sugar 
1/2 tsp cornstarch 
1/4 tsp ground cinnamon 
pinch ground nutmeg 
pinch salt

1 tsp vanilla extract

3 tbsp plus 1 teaspoon sugar

3/4 tsp ground cinnamon 

For the frosting: 
4 ounces cream cheese, softened 
1 stick unsalted butter, softened
6 tbsp caramel sauce
1/2 tsp vanilla extract
1 1/2 to 2 cup confectioners’ sugar


Instructions

Add the roll ingredients in your bread maker pan as directed by your manufacturer.  Set up dough cycle and start. Meanwhile, make the filling. To make the caramelized apples, melt the butter in a skillet over medium-high heat. Add the apple slices, sugar, cornstarch, cinnamon, nutmeg and salt. Mix until the apples are evenly coated. Cook about 18 minutes, stirring occasionally. Remove from the heat and stir in the vanilla. Set aside to cool.

In a small bowl, whisk together the sugar and cinnamon to blend; set aside.


Lightly flour a work surface and roll the dough out into a rectangle with a rolling pin, lightly dusting the dough with flour if needed to keep it from sticking (about 12 x 14 inches for larger rolls or 9 x 18 inches for smaller rolls). Sprinkle the cinnamon sugar mixture over the surface of the dough. Evenly distribute the caramelized apples over the top of the dough. Starting with the wide edge, roll up the dough into a cigar-shaped log. Pinch the seam shut, and with the seam side down, slice the log into your desired number of rolls. Transfer them to a baking pan that has been sprayed with cooking spray, spacing them about 1/2" apart.  Place in the oven and let rise about 75-90 minutes, until the rolls have grown into each other and have nearly doubled in size.

Preheat the oven to 350 degrees. Bake for 20-30 minutes, or until golden brown. Let cool in the baking about 10 minutes, then transfer to a wire rack.


To make the frosting, cream together the cream cheese and butter until smooth. Mix in the caramel sauce and vanilla extract. Add confectioners’ sugar starting with 1 1/2 cups.  Add more if needed to reach a thicker frosting and until smooth. Gently frost the rolls. Let cool at least 15-20 minutes before serving.

NOTE:  These rolls can be made a couple of days in advance and kept in the refrigerator until you are ready to bake them off.  Just follow the instructions upon until they have been sliced and put in the pan.  Cover them loosely with plastic wrap and store in the refrigerator for up to 2 days. Pull the pan out of the refrigerator 3-4 hours before baking to let the dough proof.  Once the dough has proofed and has doubled in size, follow the baking and glazing directions.

Linked To:
*Simply Sweet Home: Friday Favorites
*Six Sister's Stuff: Strut Your Stuff Saturday 
*Sweet As Sugar Cookies: Sweets for a Saturday 
*EKat's Kitchen: Friday Potluck 
*It's A Keeper: It's A Keeper Thursday
*Miz Helen's Country Cottage: Full Plate Thursday
*Around My Family Table: Turning the Table Thursday
*Talking Dollar and Center: Sweet Temptations
*Mangoes and Chutney: Fat Camp Friday
*A Well-Seasoned Life: Sweet Indulgences Sunday
*My Sweet and Savory: Meatless Mondays
*A Southern Fairytale: Mouthwatering Monday
*Sumos Sweet Stuff: Market Yourself Monday
*Something Swanky: Sweet Treats Thursday 
*A Glimpse Inside: Catch a Glimpse 
*Mangoes and Chutney: Fat Camp Friday
*Lamb Around: Not Baad Sunday  
*I Heart Naptime: Sunday Scoop 
*J&M's Eye Candy: Strut Your Stuff Sunday
*It's A Blog Party: Delicious Dishes 
  

Recipe: Copycat Pizza Hut Stuffed Crust Pizza

 

 

We live in the middle of nowhere.  I love being out in the country but there are times when it is dinner (or supper as we say here in the south) time and I have nothing ready (usually because I didn't have a meal plan for the week).  I miss being able to run out to get something at one of our favorite restaurants or order out for pizza delivery.

Pizza Hut's stuffed crust pizza is a family favorite and I have tried a couple of recipes but they just weren't quite right.  We do have a local pizza place, Hometown Pizza, that we LOVE but they don't deliver which is good because we could eat their pizza everyday.  I think that they put crack in the crust...I am almost positive that they do.  My family and I cannot get enough of their pizza.  But I digress.

Now, I do have a favorite pizza crust recipe that I have used for years and it is fabulous because the crust is made in the bread maker.  While this recipe is a bit more work that I am used to, it was totally worth it!  The crust and sauce tasted just like Pizza Hut's.  I was impressed, but more importantly, my family was as well.  

The most important part that should not be skipped, is refrigerating the dough overnight.  This gave the crust a nice taste and texture, more of a "yeasty" taste just like Pizza Hut.

Enjoy!

Copycat Pizza Hut Stuffed Crust Pizza

(recipe by Todd Wilbur/The Best of Top Secret Recipes)

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Crust: 

3/4 cup of warm water

1 1/4 tsp of yeast

1 tbs of sugar

2 1/4 cups of bread flour

1 1/2 tsp of salt

1 1/2 tsp of olive oil

Sauce: 

1 15 oz can of tomato sauce
1/4 tsp dried oregano

1/4 tsp of dried basil leaves

1/4 tsp of thyme

1/4 tsp of garlic powder

1/4 tsp salt

1/8 tsp black pepper

1 bay leaf

dash of onion powder
1/2 tsp lemon juice

8 1oz mozzarella string cheese sticks
1 1/2 cups (or more) of shredded mozzarella

Toppings of your choice

For the crust,combine the warm water, sugar and yeast in a small bowl, stir until dissolved. Let sit for 5 minutes until it foams. In a large bowl sift together the flour and salt, make a depression in the center and pour in the yeast mixture. Add oil. Slowly combine all ingredients until the dough forms into a ball. Dust a clean flat surface with flour, knead the dough until smooth consistent texture which takes about ten minutes. Rub a light coating of oil on the dough, then put in tight container and a warm place to rise for two hours or until double size. When doubled in size, punch down and put back in container and refrigerate overnight. You can use right away, but refrigerating overnight gives you the best "Pizza Hut" taste.

For the sauce, combine tomato sauce, lemon juice and spices in a sauce pan. Simmer for 30 to 60 minutes until desired thickness.

One hour before using the dough take out of refrigerator and let it set until it reaches room temperature. Preheat oven to 475 degrees. Roll out the dough on floured surface until 18 in across. Put the dough on a greased pan that has been sprinkled with corn meal to keep the crust from sticking to the pan.  With a fork, poke the pizza several times to prevent the crust from bubbling up. Place a ring of cheese from end to end all the way around. Fold dough over cheese, pressing firmly.  Brush the top of folded dough with olive oil. Cover with the dough with sauce and desired toppings.  Sprinkle with mozzarella cheese. Bake for 12 to 16 minutes until the crust turns golden brown and cheese has golden spots.  Remove from the oven, slice and serve hot.

Linked To:
* It's A Blog Party: Delicious Dishes
* Blessed with Grace: Tempt My Tummy Tuesday

Recipe: Yummy Good Crescent Rolls

I LOVE my Yummy Good Rolls recipe.  It is truly a super easy recipe that is started in the bread maker.  I recently decided to try something different with my tried and true recipe....I made crescent rolls.  It really wasn't any more difficult than making regular rolls.  My kids had fun helping me roll them up and shaping them into crescents.  Before we rolled them up, we spread butter all over the dough and the end result was butter yummy goodness.

Enjoy!

Yummy Good Rolls

(recipe by Wende Rickett/The Rickett Chronicles)

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Ingredients
3/4 to 1 cup water, depending on the weather (if it is humid outside, I use less water; if it is dry, more water)
1 egg
3 tbsp butter
3 1/2 cups AP flour
1/3 cup sugar
1 1/2 tsp salt
1 tbsp yeast
2 tbsp butter, melted

Directions
Add ingredients to the bread maker as suggested by the manufacturer.  Once the dough cycle is complete, turn out onto a lightly floured surface and knead a couple of times. Divide the dough in half.  Shape each half into a round.  Spread melted butter onto surface.  Cut round into 8 to 10 pieces (like a pizza). Roll each piece starting with the widest end.  Place each piece on a greased baking pan.  Shape the rolled dough into a half moon. Cover and let rise until doubled in volume, about an hour.  Bake at 375 degrees for 12 to 15 minutes or until golden brown.  Brush the rolls with butter.

Yummy Good Rolls

I link up to these awesome blogs!

Linked To:

* Girlichef:  Friday Potluck

* Blessed with Grace:  Tempt My Tummy Tuesday
* My Sweet and Savory:  Meatless Monday
* Bizzy B. Bakes:  Bake with Bizzy
* A Moderate Life:  Hearth and Soul Hop
* Jam Hands: Recipe Sharing Monday
* Everyday Sisters: Sharing Sunday

Recipe: White Sandwich Bread for the Bread Machine

After doing our moldy bread science project last month, I realized that I needed to make a change.  It took over two weeks for a speck of mold to grow on our commercially made bread.  While that sounds great, if you stop to think about it, maybe not so much.  It means that the bread has so many chemicals to prevent mold.  Do I really want that many chemicals in the babies?  I don't think so!  So, I made it my personal quest to find a bread that was quick, soft and tasty and would be a great replacement.  After several attempts, I believe I have accomplished the mission.  This bread is so simple to make and after it bakes it is so soft.  The perfect sandwich bread, toast bread or whatever bread.  The texture is light and the crust is soft.  My family loves the taste which I consider a win-win. 

Now, if you have been making bread in a bread machine, the traditional method is to put all of your wet ingredients in first, then the dry and lastly the yeast so it does not touch the liquid.  In this recipe, you proof the yeast first and then add the rest of the ingredients.  Don't be afraid!  Trust me on this.  You will love the results.  I also make my bread on the dough cycle and then after the cycle is finished, I knead it a couple of times and then put it in my bread pan for it final rise. Then I bake it off at 350 degrees for about 15 minutes or until golden brown.  If you don't want to go through the extra steps of baking it outside your bread maker then just put it on your white or basic cycle and wait for the wonderful smell of yummy goodness to fill your house.

Enjoy!

White Sandwich Bread

1 cup warm water

2 tbsp sugar

2 1/2 tsp yeast

1/4 cup oil

3 cups bread flour

1 1/2 tsp salt

Place the water, sugar and yeast in the pan of the bread machine.  Let the yeast dissolve and foam for about 10 minutes.  Add the oil, flour and salt to the yeast mixture.  Select basic or white bread setting. 

NOTE:  You may also use the dough cycle.  Once the cycle is complete, remove dough and knead a few times then place in bread pan.  Allow to rise about an inch above the rim of the baking pan.  Bake at 350 degrees for about 15 minutes or until golden brown.

Linked To:

  * Mommy's Kitchen:  Potluck Sunday

  * Sister Sister Sunday

  * It's A Blog Party:  Delicious Dishes

  * From My Tiny Kitchen:  Gold Star Wednesday

Recipe: Pita Bread

If you have ever had fresh homemade pita bread, you will never again buy those hard dry pitas from the store.  My family LOVES pita that is fresh and out of the oven.  I make a double batch because most of the time, my kids have one after it cools for a few minutes.  What makes this recipe awesome is that it is started in the bread maker.

You must give this recipe a try.  It is fast, easy and so delicious!

Pita Bread

1 1/8 cups warm water

1 tbsp oil

3 cups AP flour

1 tsp salt

1 1/2 tsps sugar

1 1/2 tsps yeast

Place all ingredients in the pan of your bread machine.  Select the dough setting.  Once the cycle is complete, turn the dough out onto a lightly floured surface.  Gently roll and stretch the dough into a 12 inch rope.  With a sharp knife, divide the dough into 8 pieces.  Roll each piece into a smooth ball.  With a rolling pin, roll each ball into a 6 or 7 inch circle.  Set aside on a lightly floured surface.  Cover with a towel and let rise at least 30 minutes or until they are slightly puffy.  Preheat the oven to 500 degrees.  Place 2 or 3 pitas on a wire cooling rack.  Place rack directly on the oven rack.  Bake pitas 4 to 5 minutes or until puffed and tops are just beginning to brown.  Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp towel until soft.  Continue process until all pitas have been cooked.  Once pitas have softened, you may cut them in halves or just the tops.

The pitas can be stored in a storage bag and refrigerated for several days or in the freezer for 1 to 2 months.

Linked to:

  * Tales From the Fairy Blogmother - What's Cooking Wednesday

  * Blessed By Grace - Tempt My Tummy Tuesday

  * Designs by Gollum - Foodie Friday

  * Simply Sweet Home - Friday Favorites

Recipe Review: French Bread

I am always looking for a good bread recipe.  I love french bread and have yet to find the perfect one.  Well, my search is over....this is THE one!  It has the perfect crust and soft goodness on the inside.  Not only is this an easy recipe, but the ingredients are things that I always have on hand.  The original recipe did not make use of the bread machine, but I used mine to make it even more simple. 

You won't be disappointed as you are eating this awesome bread with your family at your next meal.

French Bread

(adapted from Deals to Meals)

(this amount makes 3 small loaves or 2 large):

2 1/2 c. warm water

2 T. yeast

3 T. sugar

2 T. white vinegar

Add these ingredients together in the pan of your bread machine.  Let sit until bubbly.

1 T. salt

1/3 c. oil

6 to 7 cups flour (or a little more if it's too soft)

Turn machine on to bread cycle.  I let my dough cycle all the way up until it got ready for the first rising.  I started out with 6 cups of flour but the dough was still a bit sticky so I added about another cup until the dough was more stiff.  Once the machine finished the kneading and before the first rise, I stopped the machine and dumped the dough into an oiled bowl and then put in the oven with a small pot of boiling water. The water will keep the dough moist. Watch the dough and punch it down when it gets to the top of the mixing bowl. Do this every time it gets to the top of the bowl, as long as you have time to babysit it (2-5 times). Put the dough on a greased counter top and divide into 3 sections. Spray a cookie sheet with cooking spray and sprinkle a thin layer of cornmeal on the bottom of the sheet. Roll the dough balls into rectangle/long French bread shapes. Slash tops of bread diagonally 3-5 times and cover with a beaten egg. Let rise 30 minutes (or until doubled) on the counter, or you can put them in your oven at 170 and wait until they are the size you want to cook them at. Once they are to the right size, turn up your stove to 375 (without opening the door!) and let them bake until done. Or, just raise on the counter and bake at 375 for 30 minutes.