Easy Buttermilk Biscuits

Easy Buttermilk Biscuits

Living in the South, I have come to love a good biscuit.  A nice flaky biscuit that is on the verge of being too salty, but is just right.  Mmm, my mouth is watering just thinking about it.  My son Liam asked me to make biscuits, so I decided to have a go at it.  The results were awesome!  These were some of the best biscuits I have had.  Definitely the best biscuit I have ever made.

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Dark Brown Sugar Banana Bread

Dark Brown Sugar Banana Bread

My family loves bananas.  The unfortunate thing with bananas, is that no matter how fast we eat them, we always end up with a couple overripe ones.  Luckily, we love banana bread.  So much so, that we make it about once a week.  We have a go to recipe, but it did not have the depth of flavor that I want.  So I decided to come up with a new recipe.  This one uses dark brown sugar, lots of bananas and a handful of walnuts to give the perfect texture.  Nothing beats dark brown sugar banana bread.

Dark Brown Sugar Banana Bread

Dark Brown Sugar Banana Bread

Grease a 9×5 pan with vegetable spray.  Also preheat your oven to 350 degrees Fahrenheit.

Cream together the dark brown sugar and butter

In the bowl of your mixer cream together the butter and dark brown sugar.

Sift the flour

While the butter is creaming sift together the flour, baking soda and salt.  I like to sift the ingredients onto a piece of parchment or foil.  That way you can easily funnel the ingredients into the mixing bowl.  Once you have the dry ingredients sifted, mash the four bananas into a small bowl.

Once the butter and dark brown sugar are creamed together, turn the mixer to low and add the eggs one at a time.  Make sure to fully incorporate the first egg before adding the second.

Add the naners

Then add the bananas to the mixture.

Add the flour slowly

Once the bananas are fully incorporated, slowly add the dry ingredients.  If you sift the ingredients onto a piece of parchment or foil your job will be a lot easier.

Place in the oven

Once everything is incorporated, remove the mixing paddle and add the walnuts.  Mix them in by hand.  Once incorporated, pour the batter into the prepared loaf pan.

Fully Cooked

Place the loaf pan in the center of a preheated oven and bake for 1 hour, or until fully cooked.  To check for doneness, insert a skewer into the center of the bread.  When the skewer comes out cleanly, the loaf is fully cooked.

Let cool

Remove the loaf from the oven and let cool in the pan for at least 5 minutes.  After the bread has slightly cooled, remove it from the pan and let it fully cool on a wire rack.

Awesome Banana Bread

Slice and enjoy!

Dark Brown Sugar Banana Bread
Author: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Dark Brown Sugar Banana Bread - As good as it gets!
Ingredients
  • 2 cups all-purpose flour
  • 4 super ripe bananas, mashed
  • ¾ cup dark brown sugar
  • 1 stick (1/2 cup) of butter
  • 2 eggs
  • 1 tsp baking soda
  • ¼ tsp salt
  • ¼ cup walnuts (rough chop)
Instructions
  1. Grease a 9x5 pan with vegetable spray. Also preheat your oven to 350 degrees Fahrenheit.
  2. In the bowl of your mixer cream together the butter and dark brown sugar.
  3. While the butter is creaming sift together the flour, baking soda and salt. I like to sift the ingredients onto a piece of parchment or foil. That way you can easily funnel the ingredients into the mixing bowl. Once you have the dry ingredients sifted, mash the four bananas into a small bowl.
  4. Once the butter and dark brown sugar are creamed together, turn the mixer to low and add the eggs one at a time. Make sure to fully incorporate the first egg before adding the second.
  5. Then add the bananas to the mixture.
  6. Once the bananas are fully incorporated, slowly add the dry ingredients. If you sift the ingredients onto a piece of parchment or foil your job will be a lot easier.
  7. Once everything is incorporated, remove the mixing paddle and add the walnuts. Mix them in by hand. Once incorporated, pour the batter into the prepared loaf pan.
  8. Place the loaf pan in the center of a preheated oven and bake for 1 hour, or until fully cooked. To check for doneness, insert a skewer into the center of the bread. When the skewer comes out cleanly, the loaf is fully cooked.
  9. Remove the loaf from the oven and let cool in the pan for at least 5 minutes. After the bread has slightly cooled, remove it from the pan and let it fully cool on a wire rack.

This bread was perfect.  Not too sweet, not too salty and just the right amount of banana goodness.  A must try.

Beer Bread

Beer Bread

Beer Bread

While in the Midwest visiting family, Dana and I were introduced to beer bread.  The bread comes in a mix and all you have to do is add beer.  It was great, but the mix costs an arm and a leg.  Highway robbery if you ask me.  So I decided to try to make my own that was comparable.  I tried and threw away a bunch of beer bread over the last week.  I could not get it perfect.  I tried self-rising flour but it was too salty.  I tried all-purpose flour and bread flour and it was missing the perfect texture.  I tried sugar, agave, and honey in various amounts.  Then last night I finally came up with the perfect recipe.  It was moist, delicious and had the perfect texture.  Another tip – You need to use aluminum free baking powder.  You can use regular, but depending on the beer it can have a slightly metallic/tinny back end flavor.

Beer Bread

Preheat the oven to 375 degrees and grease a loaf pan with butter or cooking spray.  Melt the butter and set aside.  Allow it to cool why you assemble the remaining ingredients.

Sift the ingredients

Sift together the bread flour, cake flour, sugar and baking powder. The key to this recipe is sifting all of the ingredients.

Add the beer and stir

Add the honey and beer.  Stir for about 30 seconds.  There will be lumps, but it is fine.  You don’t want to over mix this dough.

Scoop into a loaf pan

Scoop the dough into the loaf pan.  Then brush with the butter.

Brush with butter

Bake at 375 degree Fahrenheit for 40-50 minutes or until the top and sides are browned and a toothpick can be inserted and removed cleanly.

Beer Bread

Remove from the oven and let sit in the pan for 5 minutes.  Then remove the bread from the pan onto a cooling rack.  Let cool completely before eating.

Beer Bread
Author: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
The best beer bread around!
Ingredients
  • 1 cup cake flour
  • 2 cups bread flour
  • 1 tablespoon aluminum free baking powder
  • ¾ tsp salt
  • 2½ tbs honey
  • 2½ tbs granulated sugar
  • 12 ounces favorite beer
  • 3 tbs unsalted butter, melted
Instructions
  1. Preheat the oven to 375 degrees and grease a loaf pan with butter or cooking spray. Melt the butter and set aside. Allow it to cool why you assemble the remaining ingredients.
  2. Sift together the bread flour, cake flour, sugar and baking powder. The key to this recipe is sifting all of the ingredients.
  3. Add the honey and beer. Stir for about 30 seconds. There will be lumps, but it is fine. You don't want to over mix this dough.
  4. Scoop the dough into the loaf pan. Then brush with the butter.
  5. Bake at 375 degree Fahrenheit for 40-50 minutes or until the top and sides are browned and a toothpick can be inserted and removed cleanly.
  6. Remove from the oven and let sit in the pan for 5 minutes. Then remove the bread from the pan onto a cooling rack. Let cool completely before eating.
Notes
Don't forget to sift the flour. It is important in order for the bread to have the proper texture.

 

This bread is awesome!  It also toasts very well.

 

Not so Epic Fail – Cheese Strip Danish

Not so Epic Fail – Cheese Strip Danish

Cheese Strip Danish

Dana and I love Entenmann’s Cheese Strip Danish.  So I decided to try to recreate it.  Well I was partially there, but it was a fail.  I failed to let the danish proof so the final product was a little dense. Further, I am pretty sure that the instant yeast that I purchased did not activate.  So these two issues combined to leave me a doughy mess that did not come out right.  However, my flavors were pretty spot on.  So I am pretty sure that I will be able to figure it out the next go around.  When I get it right, I will definitely post the recipe for all to see.  However, I have listed my errors and ways to fix them, so you can try it out for yourself.  It is a pretty easy recipe.  Let me know what you think.

Cheese Strip Danish

The basis for this dough is a buttery yeast dough that uses milk as the base.  So I took a standard milk dough and added cold butter like a pie.  It was pretty spot on.

The Dough

Warm up the milk on the stove or in the microwave.  You want to heat it till it is about 105 degrees.  Basically you can put your finger in it and it is slightly warm.  Next add the yeast to the milk.  Let the yeast get all bubbly and delicious.  Roughly 10 minutes.

Yeast Mixture

Error #1 – Make sure that your yeast is good!

In a large bowl add the flour, sugar and salt.  Then using a pastry blender or a fork, cut the butter into the dough like you would for a pie crust.  You want the butter pieces to be about the size of a pea.  Once the butter is cut into the flour you have two options.  Continue by hand in a mixing bowl, or transfer to the bowl of stand mixer and proceed.

Cut in the butter

Using either method, add the bubbly milk mixture and mix.  Then add the two egg yolks and stir.

Mix in the egg

If you are mixing in a bowl, turn the dough out onto a floured surface and knead.  This will be tough at first as the dough is sticky but after a bit it will become nice and smooth.  You may need to add a little more flour to get the dough perfect.  Make sure not to add too much flour.

The Dough Ball

If you are using a mixer, use the dough hook and slowly add flour until the dough starts to pull away from the sides.  Remove from the mixer and place on a floured surface to form into a ball.

Error #2 – At this point is where I screwed up.  I should have placed the dough in the fridge to rest for at least an hour so that the butter stayed cold.  Next time I will wrap in plastic wrap and let sit in the fridge.

Creating the perfect size pan.

I don’t know about you, but I could not find a pan that was perfect for the Danish. So using a 9×13 pan, some foil and parchment I made the perfect MacGuyver Style pan.

Make the pan

Roll two pieces of foil into long tubes.  Then place them along the long edges of the 9×13 pan.  Then line the pan with parchment, rolling the edges around the two long tubes of foil.

MacGuyver Danish Pan

The Danish

Remove the dough from the fridge and cut into three equal pieces.  Roll the pieces into 13 inch long snakes.

Roll into snakes

Lay them into the MacGuyver Pan that you created and press the edges together to form channels.

Form into the danish pan

Error #3 – Allow the dough to rest in a warm place for 30-60 minutes.  I did not allow the dough to proof so I was left with a dense doughy danish.  Eww.

The Cheese Filling

Using a mixer beat the cream cheese, powdered sugar, egg yolk, vanilla and salt together.

Mix the cheese

Then spoon the filling into the channels.

Fill the channels

Error #4 – I used way too much filling.  My filling recipe is enough for two danishes.

Finally place the pan in a preheated 375 degree oven for 20-25 minutes.

Bake

Error#5 – I cooked mine way too long.  I was watching a rerun of Gold Rush and left the danish in the oven for 30 minutes.  The bottom got a little crispy.

Remove and let cool for 10 minutes.

While the danish cools mix up the icing.

Icing

In a large mixing bowl, combine your powdered sugar and salt. Add in your vanilla extract and milk. Pour over your warm danish. You may use extra milk to for a thinner glaze.

Drizzle

Drizzle over the danish and enjoy!

Not so Epic Fail - Cheese Strip Danish
 
The basis for this dough is a buttery yeast dough that uses milk as the base. So I took a standard milk dough and added cold butter like a pie. It was pretty spot on.
Ingredients
Danish
  • ¾ cup: warm milk
  • 1 packet yeast
  • 2¼ cups all-purpose flour
  • ¼ granulated sugar
  • 1 stick butter, cold
  • 2 egg yolks
  • ¾ tsp salt
Cheese Filling
  • 8 oz cream cheese, softened
  • ½ cup confectioners’ sugar
  • 1 large egg yolk
  • 1 tsp pure vanilla extract
  • ¼ tsp salt
Vanilla Glaze
  • 1 cup powdered sugar
  • ½ tsp vanilla extract
  • 2 tbs milk
  • ¼ tsp salt
Instructions
The Dough
  1. Warm up the milk on the stove or in the microwave. You want to heat it till it is about 105 degrees. Basically you can put your finger in it and it is slightly warm. Next add the yeast to the milk. Let the yeast get all bubbly and delicious. Roughly 8 minutes.
  2. In a large bowl add the flour, sugar and salt. Then using a pastry blender or a fork, cut the butter into the dough like you would for a pie crust. You want the butter pieces to be about the size of a pea. Once the butter is cut into the flour you have two options. Continue by hand in a mixing bowl, or transfer to the bowl of stand mixer and proceed.
  3. Using either method, add the bubbly milk mixture and mix. Then add the two egg yolks and stir.
  4. If you are mixing in a bowl, turn the dough out onto a floured surface and knead. This will be tough at first as the dough is sticky but after a bit it will become nice and smooth. You may need to add a little more flour to get the dough perfect. Make sure not to add too much flour.
  5. If you are using a mixer, use the dough hook and slowly add flour until the dough starts to pull away from the sides. Remove from the mixer and place on a floured surface to form into a ball.
  6. Wrap the dough in plastic wrap and let sit in the fridge for at least 30 minutes.
Creating the perfect size pan.
  1. I don't know about you, but I could not find a pan that was perfect for the Danish. So using a 9x13 pan, some foil and parchment I made the perfect MacGuyver Style pan.
  2. Roll two pieces of foil into long tubes. Then place them along the long edges of the 9x13 pan. Then line the pan with parchment, rolling the edges around the two long tubes of foil.
The Danish
  1. Remove the dough from the fridge and cut into three equal pieces. Roll the pieces into 13 inch long snakes.
  2. Lay them into the MacGuyver Pan that you created and press the edges together to form channels.
  3. Allow the dough to rest in a warm place for 30-60 minutes.
  4. Then spoon the filling into the channels. The filling recipe makes enough for two.
  5. Finally place the pan in a preheated 375 degree oven for 20-25 minutes.
  6. Remove and let cool for 10 minutes.
  7. While the danish cools mix up the icing.
  8. In a bowl mix the powdered sugar, milk, vanilla and salt.
  9. Drizzle over the danish and enjoy!

This was a pretty spot on recipe minus the various little errors that I had. I am pretty certain that it would come out perfect with the few little changes listed above.

Glazed Pumpkin Loaf

Glazed Pumpkin Loaf

Glazed Pumpkin Loaf

During this time of year I always like to make a few pumpkin inspired dishes.  This one is quite possibly my favorite.  It is delicious and the glaze adds a nice sweetness that keeps you coming back for more.

Glazed Pumpkin Loaf

Preheat oven to 375 degrees. Grease and flour two loaf pans and set aside.

In a large bowl or measuring cup, whisk together the dry ingredients.  This includes the flour, baking powder, cinnamon, nutmeg, ginger, and salt.

The Dry Ingredients

In the bowl of your mixer, whisk together the wet ingredients.  This includes the brown sugar, white sugar, pumpkin, melted butter, and eggs.

The wet ingredients

Once the wet ingredients are fully mixed, slowly add flour mixture, and stir until just combined.

Just combined

Divide batter between the two prepared pans.

Divide up the batter

Bake at 375 degrees for 40-50 minutes or until a toothpick inserted in center of loaves comes out clean.

Perfect loaf

Let cool 10 minutes in the pan and then transfer to a wire rack to cool completely.

Chillin out

Once the loaves are fully cooled, its time to glaze.

Use parchment to catch the glaze

Place a piece of parchment or foil under the wire rack.

Then combine the powdered sugar, water and vanilla.  Make sure to slowly add the water. If the glaze is too thin, it will just pour off the loaf.  You want it to be pretty thick.

Glazed

Pour the glaze over the loaf and wait at least 10 minutes before serving.

Perfectly cooked glazed pumpkin loaf

After about 10 minutes the glaze will harden and you will have a great fall treat.

Glazed Pumpkin Loaf
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A perfect fall dessert that will keep you coming back for more.
Ingredients
Pumpkin Loaf - 2 Loaves
  • 12 tbs unsalted butter
  • 2½ cups all-purpose flour
  • 2 tsp baking powder
  • 1½ tsp ground ginger
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 tsp salt
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 can pumpkin puree (15oz)
  • 3 large eggs
Glaze - Enough for 2 loaves
  • 3 cups powdered sugar
  • 2.5-4 tbs water
  • 1 tsp vanilla
Instructions
  1. Preheat oven to 375 degrees. Grease and flour two loaf pans and set aside.
  2. In a large bowl or measuring cup, whisk together the dry ingredients. This includes the flour, baking powder, ginger, and salt.
  3. In the bowl of your mixer, whisk together the wet ingredients. This includes the brown sugar, white sugar, pumpkin, melted butter, and eggs.
  4. Once the wet ingredients are fully mixed, slowly add flour mixture, and stir until just combined.
  5. Divide batter between prepared pans.
  6. Bake at 375 degrees for 40-50 minutes or until a toothpick inserted in center of loaves comes out clean.
  7. Let cool 10 minutes in the pan and then transfer to a wire rack to cool completely.
  8. Once the loafs are fully cooled, its time to glaze.
  9. Place a piece of parchment or foil under the wire rack.
  10. Then combine the powdered sugar, water and vanilla. Make sure to slowly add the water. If the glaze is too thin, it will just pour off the loaf. You want it to be pretty thick. Start with 2.5 tbs of water and slowly add more. It probably won't take all 4 tbs in the recipe.
  11. Pour the glaze over the loaf and wait at least 10 minutes before serving. After about 10 minutes the glaze will harden and you will have a great fall treat.

This is my favorite fall treat.  Dana and I really only need one loaf at a time so we always freeze one of the loaves so that we can thaw it and have a nice treat.  When freezing the loaf, make sure to do it before you glaze it.  Then thaw at room temperature for 4 hours and then glaze.

Cinnamon Rolls

Cinnamon Rolls

I was watching TV the other day and saw and episode of Top Secret Recipe featuring cinnamon rolls.  They looked delicious, so I had to make some for myself.  I checked the Top Secret Recipe website, but the recipe was not included on it.  So I looked around and found a couple of recipes floating on the internet. None of them looked like what I saw on the show, so I experimented and combined a couple of them to form the perfect recipe.  Then I used a couple of tricks that I saw in the show to spice up the other recipes. One trick was to chill the dough and let it rise, the second was to use xantham gum in the filling and finally the third was to use Makara cinnamon for a nice cinnamon punch. Makara cinnamon is a fancy label for Indonesian Korintje cinnamon.  I picked up some on Amazon.com and I was off and running.

Cinnamon Roll Dough

  • 2.5-3 cups all-purpose flour
  • 5 tbs sugar
  • ¾ teaspoon salt
  • ¾ teaspoon rapid rise yeast
  • 2 eggs, beaten
  • 1 cup water (100-102 degrees)
  • 5 tbs margarine (room temp)
  • 1 egg yolk, beaten
  • 1 9×13 pan or 1 9 in round

Cinnamon Roll Filling

Awesome Frosting

  • 6 oz unsalted butter, softened
  • 4 oz cream cheese, softened
  • 3/4 cup powdered sugar (10x confectioner’s sugar)
  • ½ tsp vanilla extract
  • 1/8 tsp salt
  • 1/8 tsp lemon extract

The Dough

In the bowl of a stand mixer combine the 2.5 cups flour, sugar, salt and yeast.

The dry ingredients

Add the 2 eggs and water, stir to combine. Add the cold margarine and beat it into the dough. If the dough is a little loose add a tad bit more flour, it could take up to another 1/2 cup.  Add flour 1/2 tbs at a time.  The amount will vary based on the size of eggs and humidity.   Once combined, knead using a dough hook for 10-12 minutes.  Below is a pic of the perfect dough.  It is soft and pulls cleanly from the sides of the bowl.

The dough

Once the dough has been kneaded, wrap the dough in plastic wrap and place in the refrigerator over night, or until it doubles.  Make sure to leave a little room in the plastic wrap for the dough to expand.

Wrap it up

After the dough has risen, remove it from the plastic wrap and place on a floured surface.  Roll the dough out so that it is roughly the size of a sheet pan.  About 18×22.  I just rolled it into a rectangle that was about 1/8-1/4 inch thick.

The Filling

In a large bowl, combine the brown sugar, cinnamon, and xantham gum.  Mix to combine.

The Filling

Be careful with the xantham gum.  I broke the bag open and it formed a dust cloud in my kitchen.  Then every speck of the powder that touched water turned into slime.  It was quite the cleanup.  Dana thought I had a runny nose, but nope, I inhaled a bit of xantham gum and it looked like I had been slimed.  I know what you are thinking, do I need the xantham gum. However, xantham gum is necessary since it keeps the filling inside of the rolls instead of running out the bottom.

Making the Rolls

Once the dough is rolled out, spread the margarine over the top of the dough.  Keep a little edge butter free.  This will allow you to make a seal and keep the dough from unwinding once you make the roll.  I found that a cake icing spatula worked great for applying the margarine.

The Margarine Layer

Once the butter is spread out, add the cinnamon sugar mixture to the dough.

The Filling

Starting at the end away from the butter free end, roll the dough as tightly as possible.  The tighter the roll, the more layers the cinnamon roll will have.  When you reach the butter free end, brush a little egg yolk on it to form a seal.

The roll

Then divide the dough into 6 large rolls in a rectangular pan or you can do 8 smaller rolls and use a round pan.  The ends of mine were not uniform so I cut them off before measuring out my rolls.

The perfect roll

Spray the pan with vegetable spray and then place a piece of parchment into the pan.  Then spray the parchment with vegetable spray.  I would not attempt to make these without parchment.  The filling is quite sticky.  Evenly space the dough out on the pan and then allow the dough to rise in a warm place for an hour or two. Until the rolls plump up in size.

Preheat the oven to 350 degree Fahrenheit and bake for 18-22 minutes or until the rolls are golden brown.  Depending on your oven you might have to rotate the pan to make them brown evenly.

The Perfect Rolls

Remove from the oven to let cool. While the rolls are hot add the frosting so that the heat allows the frosting to ooze all over the rolls.

Oozy Cinnamon Roll

The Frosting

In the bowl of a stand mixer add the butter, cream cheese, salt, vanilla and lemon extracts.  Beat on high until the mixture is light and fluffy.  Take approximately 5 minutes.  Then slowly add the powdered sugar in small increments. Beat the mixture to fully incorporate each little increment of powdered sugar.  Once all of the sugar has been added beat on high for a minute to make the frosting light and fluffy.

The Frosting

The Result

These were mighty fine rolls.

The Cinnamon Roll

I made 6 huge rolls but you could roll the dough the short way instead of the long way and make 12 smaller rolls.  1 roll was way too much for Dana.  However, I managed to eat the whole thing.

Solo Cinnamon Roll

I would definitely make these again.

Super Quick Dinner Rolls

Super Quick Dinner Rolls

The main problem with making bread or rolls in general is that they take a long time to make.  You need at least 6-8 hours of notice if you are going to make them.  However, I was going through my old cookbooks and found an old Betty Crocker recipe for Double-Quick Dinner Rolls.  So I had to try them.  They were delicious and super fast.  In and out in under an hour and a half.  Makes 12 delicious rolls.

Super Quick Dinner Rolls – (from Betty Crocker)

  • 2 1/4 cups all-purpose flour
  • 2 tbs sugar
  • 1 tsp salt
  • 1 package active dry yeast
  • 1 cup warm water (120-130 degrees)
  • 1 tbs shortening
  • 1 egg

Sift the flour.

Then add 1 1/4 cups flour, the sugar, salt and yeast into a large bowl.

Stir in the flour and sugar

Add the warm water, shortening and the egg.

Add the shortening and egg

Beat until smooth.  I found that it never quite got as smooth as I was hoping for.  This is just fine, my rolls turned out to be delicious.

Beat until smooth, not the smoothest but it worked!

Then stir in the remaining flour.  Cover with plastic wrap and let rise for 30 minutes or until doubled.  It is noted that this is a wet batter more than a dough.

Add the remaining flour

Grease 12 muffin cups.  You could use cupcake liners, but there is no need.  Then uncover the batter and beat it down by stirring about 25 times.  Then spoon the batter into the muffin cups.  I found an ice cream scoop worked best for this.  It helped me portion the batter.  Let the batter rise for 20-30 minutes, until the batter starts to round over the top of the muffin pan.

Portion the batter

Preheat the oven to 400 degrees Fahrenheit.

Bake the muffin for 15-20 minutes or until golden brown.  The cool slightly then remove them from the muffin pan.

Twelve delicious rolls

These were super simple, super quick and super delicious.  If you are looking for some quick rolls that take little to no effort, these are for you.

I made dinner the other night and wanted to eat while the rolls were hot.  So I took some quick photos of the rolls in the pan and then ate dinner.  When I came back to take a nice single photo of the rolls, they were all gone.  Yep, Tucker (my dog) ate them all.  Dana and I had 4 of the twelve.  For that reason I do not have the best photos of the rolls.  But take my word for it, they are delicious.

Quick and Easy Hamburger Buns

Quick and Easy Hamburger Buns

Without owning a hamburger bun pan, I have been unable to make perfectly round hamburger buns.  The other day I accidentally figured out how to make perfect buns.  Not only did they have perfectly round bottoms but they have perfect tops too.  The process will work with almost any bread dough, but it worked great with these quick and easy hamburger buns.  All you need is a rolling pin and a round cookie cutter.  Could not be easier.

Quick and Easy Hamburger Buns – (Adapted From Allrecipes.com)

  • 1 1/4 cups milk
  • 1 egg, beaten
  • 2 tbs butter, softened
  • 1/4 cup sugar
  • 3/4 tsp salt
  • 3 3/4 cups bread flour
  • 1 1/14 tsp active dry yeast
  • 1 tbs melted butter for brushing the top

In the bowl of your mixer add the milk, sugar and yeast and let sit until foamy, roughly 5 minutes.

Next add the egg, butter, salt and bread flour to the mixture.  Combine the ingredients with a dough hook.  This dough will be a little stickier that normal.

Sticky Dough

Turn the dough out onto a floured surface and knead it for a couple minutes.  Then place the dough in a greased bowl and let double in size, roughly 1 hour.

Doubled

This is where I screwed up.  I was going to roll the dough out to about 3/4 of an inch thick but instead rolled it out too thin.  However, this ended up making the perfect buns.

Turn the dough back out onto a floured surface.  Roll the dough out until it is a little thicker than 1/3 inch.  Using a 2 1/2 inch biscuit cutter or cookie cutter cut the dough into rounds.

Roll out flat

Place the round on a greased cookie sheet.  Then top each of the rounds with another of the rounds.

Double the layers

Brush the tops with the melted butter.  You could also brush the tops with a little egg wash and then top with sesame seeds.  I tried using sesame seeds with the melted butter and they failed to stick.

Cover with a towel and let rise for 45-60 minutes.  During this time preheat your oven to 350 degrees Fahrenheit.

The Final Product - Perfect

Place the buns in the oven and cook for 15-20 minutes or until they are golden brown.

As you can see stacking the rounds ended up giving me the perfect hamburger bun.  You get the perfect round bottom and a nice domed top. They also had a defined line where you could cut them in half.  Overall these were some of the easiest and best hamburger buns that I have ever made.

Homemade Hamburger Buns

Homemade Hamburger Buns

I wanted to recreate the soft billowy store bought hamburger buns at home.  I tried a few recipes and the only one that came close was the one from King Arthur Flour.  The buns came out perfectly brown and had an amazing texture.  The only thing that was disappointing was that the buns were a little hard on the outside.  I still haven’t gotten them perfect but they are pretty awesome.  So without further ado, here are my buns (Haha).  They browned perfectly and look great with the sesame seeds.

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Banana Bread

Banana Bread

I purchased a bunch of bananas last week. That was before I realized how long I was going to be gone for Memphis. I ended up being in Memphis for 5+ days. So when I came back, I had a bunch of extremely ripe bananas. So I decided to make some banana bread. I love banana bread. I really enjoy it with fresh butter spread on it. Maybe it is me, but Dana was not having it. She said I was crazy for adding butter. I made her take a bite and I am proud to say that she is a convert. Am I weird for liking butter on banana bread?  Let me know what you guys think.  Before judging, make sure to try it out first.
Banana Bread

Banana Bread fresh out of the oven topped with a light spread of butter.

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Braided Garlic Bread

I am a huge fan of garlic bread and I am always looking for a new way to make it.  I took this idea from the bread at the local grocery store.  They make a tear apart cheese bread that is pretty good.  The concept however, is awesome.  No need to cut the bread and you can serve it family style.  Plus, since the bread is braided, there is garlic butter throughout the whole loaf of bread.

Braided Garlic Bread

The braids allow for the center of the bread to be light and fluffy.  So darn tasty!

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No Knead Pizza

Over the last couple of weeks I have started to make No Knead Bread every other day. Why? It is really tasty and takes no effort. Mix, let sit a day and bake. Nothing more, nothing less. Every time that I bite into the amazing crust of this bread, I think, this would be an awesome pizza crust. So, I made a pizza with it. How did it fare? Read on….

No Knead Pizza

The crust browned nicely making a perfect base for the pizza.

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Whole Wheat No-Knead Bread

Earlier this week I made a loaf of No-Knead Bread.  It was awesome.  The crust was crunchy and delicious.  So I decided to try a different type of bread.  Whole Wheat.  Granted it is not that different but the whole wheat flour made the bread react differently.  Granted the loaf looks delicious, it needed a few more hours of rising time.

Whole Wheat No-Knead Bread

Once again the loaf came out amazing looking.  The crust was dark and crunchy.

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