LEMON SWEET ROLLS

Ingredients:

2 1/2 Cups Warm Milk (water can be substituted)

2 Tablespoons Yeast

2 Tablespoons Sugar

1 teaspoon Salt

3 Tablespoons Oil

6 drops lemon oil Lorann Oils

1 ¼ cups sugar

5 1/2 -6 Cups Flour (use approximately 5 cups all purpose flour and 1 cup self rising flour)

Zest from 5 lemons

½  cup butter with 6 drops of lemon oil Lorann Oils mixed in

Butter flavored cooking spray

Glaze:

1 cup powdered sugar

¼ cup milk

3 drops lemon oil Lorann Oils

Preheat your warming drawer on your oven to the lowest setting.

First:  Add yeast and then sprinkle the sugar over the 2 1/2 cups of milk.  Stir until sugar dissolves.  Let it sit for about five minutes until you see the yeast get all bubbly on top.

Next:  Stir in the salt, oil, sugar and 4 cups flour.

Then: Stir in the lemon zest and lemon oil (do not add these ingredients before this or they will curdle your milk)

Then: Stir in the remaining flour

Then:  Knead (or use the pastry hooks on a blender) the dough for a few minutes until it is smooth and pulls away from..then transfer to a floured pastry mat and Knead the final strokes until it is smooth.

Then cover your bowl with a warm wet towel and let the dough sit for about 1 hour.
If you have a warming drawer in your oven, turn it on the lowest setting and let rise in the warming drawer.

To make the dough into rolls:

After the dough rises, split the dough into two balls of dough.  One at a time, roll out a ball of dough into a circle with the dough about 1/8 inch thick (I use a silicone pastry mat and a pastry rolling pin, but these are not essential).  Spread ¼ cup * (1/2 cube) of softened lemon butter on the circle (I use a raised spatula to spread the butter) Cut the circle into 8ths (like you are making slices of pizza).   Roll up each slice beginning with the wide end.  Tuck in the pointed end into the roll so that it does not unroll in the oven.  Place each roll on a baking stone or a greased baking sheet (I use a baking stone).  Let rise 20 minutes in a warm room.  Bake for approximately 20 minutes in a preheated oven…but TURN your baking pan at least once during baking to help with even baking.  NOTE YOU WILL USE AN ENTIRE CUBE OF BUTTER FOR THIS RECIPE.

Immediately after the rolls come out of the oven drizzle the lemon glaze over the rolls.

The tools I use to make rolls are:  A silicone pastry mat, a large mixing bowl, a medium mixing bowl and a small mixing bowl.  A 2 cup dry measuring cup, a one cup dry measuring cup, measuring spoons, a hand mixer with bread hooks, a batter spoon, a knife (I use a special pizza cutter), a angled spatula (or a butter knife), a pastry rolling pin (or a regular rolling pin)., 2 baking stones or cookie sheets. Also bring several "tea towels" - kitchen towels.......a basket or paper bag to put your rolls in.

SOFT PRETZELS & VANILLA CINNAMON SUGAR DUST

Ingredients, Pretzel Dough:

2 ¼ teaspoons (or one 0.25 oz. package) active dry yeast

1 1/8 teaspoons salt

2 tablespoons brown sugar

1 ½ cups warm milk

1 teaspoon granulated sugar

2 cups all purpose flour

2 cups bread flour

¼ cup butter melted (to brush on pretzels after they come out of the oven)

Ingredients, Baking Soda Bath:

2 cups warm water

2 tablespoons baking soda

Ingredients, Vanilla Cinnamon Sugar:

1 cup sugar

1 tablespoon cinnamon

1 teaspoon vanilla powder

DIRECTIONS:

To make the pretzel dough:  In a large mixing bowl dissolve yeast in the brown sugar, warm milk and salt.  Add the granulated sugar and the flours.  Stir until well combined.  Knead dough (or use bread hooks on your mixer) until the dough is smooth and elastic (about 6 – 8 minutes).  Place in a greased bowl  and coat the dough with the grease or use baking spray.  Cover and let rise in a warm area (I place my bowls of dough in my car and let them rise in a nice sunny place) for 1 hour.

In an 8X8 container, measure 2 tablespoons of baking soda…have 2 cups warm water on hand.  Next, prepare the cinnamon sugar dust (also in an 8X8 container).  Mix vanilla cinnamon sugar ingredients together.  (if you don’t have vanilla powder, just omit it and cinnamon sugar will be just fine).  Set aside.

Line 3 or 4 baking sheets with parchment paper.  Set aside.   Preheat oven to 450 degrees F.  After dough has risen, roll dough into a flat square.  Cut into 12 even strips (or as even as you can get them).  Roll the strips into ropes about 3 feet long.  Shape ropes into pretzels.  Warm your 2 cups water and pour into your container with the baking soda.  Stir until baking soda has dissolved somewhat.  Dip each pretzel into the baking soda bath and place on prepared baking sheets.  Let rise 15 – 20 minutes.  Bake for 7-8 minutes in preheated oven.  Remove from oven and brush melted butter on pretzels.  Dip in the Vanilla Cinnamon Sugar and cover the tops completely.  Serve and enjoy.  (May also be sprinkled with salt, dipped in mustard, garlic butter, etc. if you wish to omit the Vanilla Cinnamon Sugar step.)

Ingredients

Ready to Bake

Just Out of the Oven

Buttered and Dipped in Vanilla Cinnamon Sugar

HONEY WHEAT OAT NUT BREAD

Ingredients:

2 Tablespoons Active Dry Yeast
2 Tablespoons honey or sugar
2 1/2 cups warm milk
1/4 cup brown sugar
2 Tablespoons honey
3 tablespoons canola oil
1 teaspoon salt
4 cups white whole wheat
1  to  ½  cups rolled oats
1 cup whole wheat pastry flour
1 cup all purpose flour
3/4 cups chopped pecans

Directions:

Proof the yeast:  warm the milk to about 80 degrees..add yeast and 2 Tablespoons honey
Let sit in a warm place for about 5 minutes until the yeast begins to grow and bubble.  (I put a large pot with a little water on a burner on low, then I place my mixing bowl with the yeast mixture on top of that)

Meanwhile in another bowl combine the white whole wheat, sugar, salt and oats.

Once the yeast has proofed, add the oil, then the flour mixture. Use a mixer with bread hooks if you have them.  Add the honey.  Then slowly add the other flours and the nuts until the texture is smoother and pulls away from the bowl.

Place in a greased bowl (and grease the dough, too) Let rise in a warm place for about 1 ½ hours - until it gets to be about  1 1 ½ times its original size.

Divide into two balls and Place on a Greased baking sheet or just a baking stone. Pull the top taunt, carefully tuck the ends under and then carefully partially split with a knife down the center of the bread.

Preheat the oven to 425 degrees.  Place the prepared dough in the oven and immediately turn the oven down to 375 degrees.  Bake for 20 minutes, then tent the loaves  with foil to prevent the crust from getting too hard and dark.  Bake for about 20 minutes more or until the bread is done all the way through.  (tap on the top with your fingers to see if it sounds hollow).  

GRILLED CHEESE SANDWICHES

10 pieces of Orowheat Buttermilk Bread, or your favorite bread

Grated Cheddar Jack Cheese or Reduced Fat Cheddar Cheese

Melted Butter

Ketchup (optional)

15 cooked Bacon Strips (optional)

Get out and plug in the griddle.  Place 5 slices of bread around a place.  Place 5 more slices on top of each.  With a pastry brush (I use a silicone one)brush melted butter on top side of 5 of the bread slices.  Place those butter side down on griddle.  Build your sandwich with desired  amount of grated cheese.  Butter remaining 5 slices.  Place butter side up on each sandwich.  Turn on Griddle to 350 degrees.  Let the cheese melt and  lightly brown on each side of bread.  Serve piping hot.    Makes 5 sandwiches

Optional – Dip into ketchup.

Variation:  place 2 bacon strips between slices of bread for a cheesy bacon sandwich.

Ingredients

Melted Butter and Bread Slices

Brushing Butter on Bread

Building Sandwiches on Grill

Grilling and Toasted

Ready to Eat

DARK CHOCOLATE PEANUT BUTTER BREAD

Sliced and Ready to Eat

A Slice of Yumminess

INGREDIENTS

1 cup heavy whipping cream ½  cup peanut butter 1/8 cup Dark Chocolate Peanut Butter* ¼ tsp salt 3 ½ tsp baking powder 1/3 cup extra fine baker’s sugar (if available) 2 cups  all purpose flour ½ cup dark chocolate chips ¼ cup milk (if needed)

DIRECTIONS

Heat oven to 370 degrees.  Cream together milk and peanut butters until well blended. Sift together the remaining ingredients; add to creamy mixture slowly until well mixed. If dough is too dry, add approximately ¼ cup milk.  Gently stir in chocolate chips. Pour into well greased loaf pan (I used 5x8-inch pan). Bake for 30 minutes. Test with toothpick as ovens heat differently. Cool in pan for 10 minutes.  Use a knife to gently release from side of bread pan.  Carefully remove from bread pan and cool on cooling rack and/or serve warm.  Store in an air tight container in the refrigerator. *if dark chocolate peanut butter is not available, the recipe will still be chocolately enough with the dark chocolate chips.

Peanut Butter and Dark Chocolate Peanut Butter

Peanut Butter and Whipping Cream Mixture

Dry Ingredients

Dough and Chocolate Chips

Ready for the Oven

Just Out of the Oven

On Cooling Rack

On Cutting Board

Sliced and Ready to Serve

A Yummy Slice to Eat

Easy Sweet Rolls and Bread Dough

The World’s Simplest Bread Dough ( Adapted from page 117 of the Family Fun Cookbook)

2 cups warm water (for a tender brown crust use 2 cups warm milk – measure to 80 degrees Fahrenheit)

1 tablespoon active dry yeast

1 tablespoon sugar

5 ½ to 6 cups all-purpose or whole wheat flour, or a combination (I use 4 cups all-purpose and 2 cups white whole wheat flour)

2 teaspoons salt

1 cup sugar

1. In a large bowl, add the liquid. The key to activating yeast is finding the right water temperature.

2. Add the yeast

3. Measure the sugar into the bowl.

4. Whisk until the sugar and yeast are dissolved

5. Measure 2 cups of the flour into the bowl.

6. Whisk the mixture well, then let it “proof” or sit for 10 or so minutes. If tiny bubbles appear and the batter looks slightly expanded, you’re on the right track.

7. Stir in the salt, then add in the flour 1 cup at a time. (in the first cup of flour that you add, mix 1 cup of sugar into it)

8. Turn the dough onto a lightly floured countertop of pastry mat.

9. To knead, fold the dough in half and push it down and away with the heel of your hand, rotate the dough and repeat until it is smooth and elastic. (Kneading can take up to 10 minutes)

10. Place the ball in a bowl greased with vegetable oil and turn to coat.

11. Cover with a damp cloth or plastic wrap and let the dough rise in a draft-free area for 1 to 2 hours, or until it has doubled in size.

12. Punch the dough down

13. Knead it again to remove air bubbles, then shape and bake it for 30 minutes in an oven preheated to 400 degrees.

14. Cool on a wire rack and enjoy

Page 118 of the Family Fun Cookbook – Braided Loaf

½ recipe World’s Simplest Bread Dough

2 tablespoons Poppy Seeds

Roll the dough into three thick snakes, each about 10 inches long. Lay the strands side by side and loosely brad them (to avoid tearing the dough), braid from the center out to an end; repeat with the other side). Pinch the three sides together at each end, tuck them under, and arrange the loaf on a greased cookie sheet. Cover with plastic wrap or damp cloth and let it rise in a draft-free area for 30 minutes.

Preheat the over to 400 degrees Fahrenheit. Butter the top and sprinkle the poppy seeds. Bake for 25 minutes, then transfer to a wire rack to cool. Wrap the cooled bread tightly in plastic until ready to eat, or freeze, Makes 1 loaf.

Page 119 of the Family Fun Cookbook – Crescent Rolls

½ recipe World’s Simplest Bread Dough

Butter or margarine, softened

Roll the dough into a large circle, about 1/8 inch thick. Spread the butter on the circle, then cut into 16 wedges. Roll the wedges up, starting with the outside of the circle. Pinch the tip of each wedge to seal it and bed the ends to make the crescent shape. Place them on a greased cookie sheet, cover with plastic wrap or damp cloth, and let them rise for 20 minutes. Bake for 12- 15 minutes in an oven preheated to 400 degrees. Cool on a rack slightly, serve warm. Makes 16 rolls.