Pesto Rolls

I made these rolls the other day to go with some homemade chicken and rice soup and salad for dinner. Homemade bread takes a meal from good to extraordinary. If you are lucky enough to have a food processor and a stand mixer then it is no trouble at all to make fresh bread for every meal (if you are home). These also make great croutons when they are a day or two old. Simply cube and saute them with some olive oil and maybe some extra minced garlic. 

I didn't have quite enough basil needed so the rolls I have pictured are less green than the ones you will make. 


Hope you enjoy!

Ingredients:
2 cups loosely packed fresh basil leaves
1/2 cup olive oil
1/4 cup freshly grated Parmesan cheese
4 garlic cloves, thinly sliced
1/2 teaspoon plus 1 1/2 teaspoons salt
1 cup warm water
1 tablespoon active dry yeast or 2 1/2 teaspoon instant yeast
3 1/4 cup bread flour or unbleached all-purpose flour


Special equipment needed:
Food processor with metal blade
Stand mixer fitted with dough hook attachment


Yields 8 large dinner rolls
Time: About 2 hours prep (1 1/2 hours rising) and 15 minute cook time.


Directions:

Combine the pesto, olive oil, Parmesan, garlic and 1/2 teaspoon salt in the food processor and process until finely chopped and paste-like.

Place warm water and yeast in the bowl of the stand mixer. Add 1/4 cup of flour and whisk by hand. Let sit for 10 minutes or until yeast is activated and looks foamy.

Add pesto and whisk by hand until well blended. Add 3 remaining cups of flour and 1 1/2 teaspoon salts. Attach dough hook and blend on low until the dough begins to come together in one cohesive mass, about 2 to 3 minutes. 

Cover the dough with plastic wrap or damp lint-free cloth and let rest for 20 minutes. Scrape the bowl and then turn the dough over so everything gets mixed evenly. Knead on low until the dough is firm, elastic and smooth, 3 to 6 minutes. 

Lightly oil the bowl and brush the surface of the dough with oil. Cover tightly with plastic wrap and let dough rise until doubled, about 1 hour (longer if your house is cold).

Turn the dough out onto a work surface. Press down the dough firmly to expel some air bubbles but be careful not to knead the dough again because it will make the dough hard to work with. (If this happens simply cover the dough with plastic wrap and let rest for 10 to 15 minutes to let the gluten relax).

Divide the dough into 8 equal pieces and shape each one into a taut, round ball. Place the rolls on the prepared baking sheet about 3 inches apart. 

Cover rolls looslely with plastic wrap or damp cloth and let rise until almost doubled, 35 to 40 minutes. (They should look like they took a deep breath).

Preheat oven to 400 degrees F. If you have a pizza stone place it in the oven as it preheats and allow at least 30 minutes to an hour to fully heat. Otherwise bake on baking sheet lined with parchment paper.

Remove plastic wrap from rolls and lightly (very lightly) sprinkle with flour. Use a razor or sharp knife to make a decorate slash or two on each roll.

 Immediately place in oven and bake for 15 to 18 minutes or until internal temp reads 200 degrees F on an instant read thermometer. 

Transfer to cooling rack. Serve warm or at room temperature. 

The rolls can be baked earlier in the day and reheated in the oven for 400 degrees F for 6 to 7 minutes.

Store uncovered, at room temperature for 1 day. They can also be kept frozen for up to 1 month.

To freeze, let rolls cool completely, then wrap in plastic wrap and store in a plastic freezer bag. 
To thaw, spread apart on baking sheet at room temperature for 1 1/2 hours, then reheat as directed to crisp the crust and warm the center. 

Handmade Homestyle White Bread Recipe

My second attempt at making bread turned out much better than the first. This bread was so tasty and light. We ate the entire loaf in two days! I kept catching my husband in the kitchen stealing slices of it! Since I don't have a stand mixer I had to hand need the dough  for 45 minutes, so I was not excited to have to make it again just two days later. This recipe is great and I highly recommend you give it a try. Let me know how it turns out if you do.


Ingredients:


1/4 cup of warm water (110-115 degrees F)
1 teaspoon sugar
1 tablespoon active dry yeast
1 cup of warm milk (110-115 degrees F)
2 tablespoons unsalted butter, melted
3 cups bread flour or unbleached all-purpose flour
1 1/2 teaspoons salt
1 egg, lightly beaten
2 tablespoons of traditional oats (for bread topping)


Yields 1 loaf


Time: 3 1/2 hours prep (mostly letting dough rise) and 40 minutes cook time


Directions:

Place the water, yeast and sugar in a small bowl, whisk to blend. Allow mixture to sit for 10 minutes or until the yeast is activated (foamy and bubbly). In medium bowl whisk together warm milk and melted butter.

In a large bowl mix flour and salt. Add the yeast mixture and butter mixture. Hand knead until it comes together, about 8-10 minutes (until dough is firm, elastic, and smooth. Let dough rest for 20 minutes in lightly oiled bowl covered with plastic wrap or damp lint free towel. 

Turn dough out on a clean, lightly floured surface. Knead for approximately 30-45 minutes or until you are able to pull a gluten windowpane (see below).

For gluten windowpane- Pinch off a small piece of dough and stretch it between your fingers slowly and consistently, turning it for an even full. If the gluten is fully developed you should be able to stretch it a couple inches thin and have a translucent membrane. If its tears easily, you will need to knead longer.

Place dough in lightly oiled bowl. Make sure that the outside of the dough is lightly covered with oil as well (this helps the dough expand). Cover with plastic wrap or damp lint free towel. Let rest for 60 minutes or until the dough has doubled. 

Turn dough out on a clean, lightly floured surface. Punch down to remove excess air bubbles. Shape to form bread shape you desire. Be sure not to knead again. 

I shaped mine into a loaf and place it in a greased 9x5 loaf pan.

Lightly oil top of loaf and cover with plastic wrap or damp lint-free towel. Let proof (rise) for 45-60 minutes or until dough is 1/2 to 1 inch above the rim of the pan.  

Preheat oven to 400 degrees F 30 minutes before dough is ready. 10 minutes before placing bread in oven, place an empty baking sheet on the bottom oven rack and position the middle rack to get ready for the bread. Lightly brush beaten egg on top of loaf and sprinkle with oats. When oven is hot place bread on middle rack and throw a handful of ice cubes on to the hot baking sheet (this produces steam to keep the bread soft).

Bake for 35 to 40 minutes or until the top is golden brown and it reaches an internal temperature of 200 degrees F. If the top is too hard for your liking you can spread some butter on top and it will soften it. 

Transfer to cooling rack and allow to cool completely. Cut with a serrated knife.

Store in air tight container on counter for up to 3 days or keep in airtight container in fridge for about a week. To freeze, double wrap in plastic wrap and freeze for up to one month.
 To defrost, set on counter for 1 1/2 hours (or until room temperature), then bake in preheated oven at 400 degrees F for about 10 minutes until the crust is crusty and the insides are soft. 

Serve with homemade butter and homemade jam (recipes available on this blog).

Banana-Nut Bread Recipe

This banana bread recipe is pack full of banana taste. The crust is chewy and the inside is very moist and tender. It goes great with some butter on top and a cup of coffee. Enjoy.


Ingredients:


2 cups all-purpose flour
1 teaspoon of baking soda
1/4 teaspoon of salt
1/2 cup of butter
3/4 cup of brown sugar
2 eggs, beaten
2 1/3 cups of mashed overripe bananas
1/2 cup of chopped walnuts


Topping:


1 egg, beaten
1/4 cup of chopped walnuts
1 tablespoon of wheat germ
1 table spoon of sugar


Yields: 1 loaf


Time: 5 minutes prep and 65 minutes bake time. 


Directions:

Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan.

In a large bowl combine flour, baking soda and salt. In a separate bowl cream butter and sugar. Mix in eggs and bananas until well blended. Stir banana mixture into flour mixture.  Add walnuts. Stir just until combined. Pour batter into loaf pan.

Bake for about 40 minutes. Take out and brush egg mixture on top of loaf. Sprinkle on nuts, sugar and wheat germ. Return to oven and bake an additional 20-25 minutes or until toothpick comes out clean. 

Let cool for 10 minutes, then let finish cooling on wire cooling rack. 

Handmade Bread and Cinnamon Rolls

Early last week I took my first bread making class. I have never made bread so I needed to know all the ins and outs of how to do it. Since I don't have a mixer I was disappointed to find out that the class was centered around one. I tried to use some of the tips she gave us to make bread the old-fashioned way today, by hand. I made the dough, split it, and then made cinnamon rolls and a loaf of bread. It tasted good. It was sweet, soft and had a nice crust. The problem that I had was that it was pretty dense. It wouldn't rise. Where I live in Colorado is considered high altitude so maybe that was an issue. For a first attempt I am very proud of myself. I will be trying it again until I get it right. I welcome any tips or suggestions.


I got this recipe from allrecipe.com by Nita Crabb


Ingredients: 

3 cups warm water (110 degrees F)

2 (.25 ounce) packages active dry yeast

2/3 cup honey

5 cups bread flour

5 tablespoons butter, melted

1 tablespoon salt

3 1/2 cups whole wheat flour

Yields 3 portions of dough

Time: 3 Hours Recipe:

In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine.

Let set for 30 minutes, or until big and bubbly.

Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough.

Cover with a dishtowel. Let rise in a warm place until doubled.

Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch. 

Bake at 350 degrees F for 25 to 30 minutes. Do not over bake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. 

Or make one loaf into cinnamon rolls!

On a oiled surface roll out 1 portion of dough until it is about 1/2 inch thick. Spread warm butter, brown sugar and generously sprinkle with cinnamon 

(you can also add nuts and dried fruit if you want).

Roll in to one big roll and cut 1 inch thick rolls off. Place in greased 9x13 baking pan. Let rise for about 30 minutes. 

Bake at 350 degrees F for 25 to 30 minutes. Do not over bake. Remove from oven and immediately add frosting.

This is a vanilla frosting with lemon zest to give it a little extra kick. It reminds me of Pillsbury Orange Cinnamon Rolls. If you want the recipe let me know. 

Cool completely and store in airtight container in refrigerator. You can freeze them too. I even read that you can freeze and reheat cinnamon rolls after they are cooked and frosted.