Cinnamon Rolls

I think this is a universal favorite food... at least where I live! It is a special thing, to make cinnamon rolls completely from scratch, sure you can buy bread dough and put on the toppings but it really isn't the same. In that moment when you eat it, it is pure bliss, no other word to describe it accurately. They aren't even THAT time consuming, especially if you like eating them, even more motivation! Although you may be wary because of all the work, trust me it is so worth it!

Ahhh Bliss

First bring the milk to a simmer, then add the butter. Let cool a little.

 Activate the yeast in the water, make sure you can see bubbles to insure good dough! Follow instructions very closely when making dough or you may end up with very dense cinnamon rolls!

The dough rose beautifully!

Place the dough on a floured surface and need as much as necessary to get a good dough to roll out.

Roll the dough out into a rectangle, about 16 by 12 inches, plus or minus.

Brush the dough with butter, leaving about a 1/2 inch unbuttered. Sprinkle cinnamon-sugar mixture over the dough. Then roll it "hotdog" style, or so the rolled side should be what was the short side.

Then using a knife, or dough cutter as pictured here, cut into twelfths. I find the best way to do that is to cut it in half, then each half in half again, and then each quarter into thirds. I don't know if that made any sense but...! Then place into a greased 9 x 13 baking pan. Place in the refrigerator overnight. When you wake up, take the cinnamon rolls out of the refrigerator. Let stand at room temperature for an hour, until the rolls have risen a little. Place in the oven and bake until slightly brown and the whole house smells delightful! When you take them out, make the glaze. Drizzle the glaze over and then... YOU HAVE MADE CINNAMON ROLLS! It calls for celebration! Enjoy!

Before rising

After Rising

Makes 24

Dough

1 1/2 cups milk

1 stick unsalted butter 

1/2 sugar

1 package active dry yeast (2 1/4 teaspoons)

1/2 cup warm water

3 large eggs

1 1/2 teaspoons salt

6 cups all purpose flour

Place the milk in a saucepan and bring it to a simmer. Remove it from the heat. Stir in the butter and the sugar and let it cool. Dissolve the yeast in warm water and let it sit until foamy. Combine the milk mixture, eggs, yeast, salt, and 1/2 of the flour in the mixer with the dough hook attachment. Add the remaining flour, half cup at a time. Mix until a smooth ball is formed. Turn out onto a floured surface and knead by hand for 5 minutes. Oil a bowl with canola oil and place the dough in the bowl and let rise 60 to 70 minutes, or until doubled in bulk.

Filling and Glaze

This makes enough for one pan of cinnamon rolls, if you are planning on making both at once, make sure to double the filling and glaze recipes!

Filling

1/4 cup butter

1/4 cup brown sugar, packed

1/4 cup granulated sugar

2 teaspoons ground cinnamon

Glaze

1 cup powdered sugar

2 tablespoons milk

1 tablespoon butter

1 teaspoon vanilla

Remove the dough from the bowl and place on a floured surface. Knead until it comes together and doesn't stick. Divide the dough in half, as it will go in two different pans. Roll out one portion of dough into a 16 by 12 inch rectangle. Brush with a 1/4 cup of melted butter. Sprinkle with cinnamon sugar mixture. Roll up the short side. Cut into 12 pieces. Place the pieces into a prepared pan. Repeat these steps again with the remaining dough. Cover and place in the refrigerator overnight.* 

The next morning, pull the cinnamon rolls out of the refrigerator and let sit for an hour, they should rise a little. Preheat the oven to 

350 F degrees. Bake for 20 - 25 minutes.

To make the glaze, mix together powdered sugar, milk, butter and vanilla. Drizzle over the top, and guess what? You are done!

*Instead of placing them in the refrigerator, you can place them in the freezer for up to two weeks, just make sure you wrap them up well! Take them out the night before you plan to bake them and then just follow the instructions!

Basic Biscuits

Everybody can easily admit that it is very hard not to like biscuits, and they go with almost anything! On top of that they can be served with any meal. Biscuits are one of those recipes that once you have a good recipe, you are content and don't see any reason to try a new recipe. This is my favorite biscuit recipe that is super simple with no add ins.

I started with Alton Brown's biscuit recipe but then altered it to make it easier with ingredients that you will most likely always have on hand.

First put all your dry ingredients in a food processor and incorporate. 

Next, cut up the butter and place it in the food processor. Process until the butter turns kind of crumbly and slightly incorporates with the flour mixture.

It should look something like this. A slightly crumbly mixture that did not absorb all the butter. DO NOT MELT THE BUTTER! It will not be biscuits with melted butter and it will not create the right consistency.

Now get some buttermilk to incorporate to create the biscuit consistency.

This should be what your biscuit batter looks like, a very sticky dough.

Next place the biscuit better on a well floured surface, over flour if necessary; it saves a lot of irritation! Cut the dough into 12 pieces and roll them into balls and place them on a silicone mat or parchment paper.

When they are done, they should be a light brown color on the top and relatively firm on top. You are done!

Then you can eat it plain, or my favorite way is with a little butter and honey.

Then, all you have left to do is eat way too many of them! 

2 cups flour

4 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon salt

4 tablespoons butter

1 cup buttermilk

Preheat the oven to 450 degrees. In a large mixing bowl combine flour, baking powder, baking soda, and salt. Place in food processor and process until combined. Cut up butter, place in food processor and process until the butter is incorporated and crumbly. Add the buttermilk and incorporate to make a wet dough. 

Place onto floured surface. Knead 5 or 6 times until it comes together. Divide into 12 even pieces. Roll the pieces into balls with floured hands and place onto parchment or silicone mat. 

Bake for 15 to 20 minutes, until biscuits are risen and golden on top.

NOTE: If you do not have a food processor, you can use your fingers to incorporate the butter.

Cinnamon Swirl Bread

I think this can be a hit in any family, who doesn't like cinnamon rolls in the form of bread! Of course I have had it other places, but it is always different when it is homemade. So, here we go, off on an adventure!

Of course it isn't perfect, but if it is perfect I'm always too scared to eat it, so might as well not have it be 100% perfect.

First melt the butter and mix the milk without bringing it to a boil but it should get pretty darn close.

Oooo, yummy yeast! Now gently stir it, emphasis on GENTLY. Now combine the flour and the salt in a separate bowl.

Next, it is time to combine the sugar and the eggs, combine these in a mixer with the paddle attachment, you will change to the dough hook attachment later.

When it starts to come together, it will appear more like a batter at first. Switch to the paddle attachment and then continue to knead for about 5 minutes. If it still is really not coming together, add a little flour at a time. Now it is time to let it rise for at least two hours.

When the time is over, roll it out into a rectangle, the shorter side should be the same length as the pan you are using, maybe a little longer. In mine, I made it a lot too long so it was a little hard to maneuver into the pan, but mistakes happen!

Next, when it is all rolled out to the perfect dimensions, you can sweep it with the melted butter. Keep in mind, no going back to make the rectangle bigger after this!

Combine the sugar and the cinnamon.

Now sprinkle the mixture evenly over the butter, not too close to the edge or I personally promise you will make a mess. But then again, you will probably make a mess no matter what... Anyway! Not all the way to the edge.

Next you roll it up, you should be rolling so that it will easily fit in the pan, do not roll it up the wrong way! Grease the pan that you will put it in, I used butter because that is the best way to insure you get every corner!

Now cover it with a damp towel or plastic wrap and let it sit for another 2 hours, it should about double in size. 

When that is over, brush the top with the egg milk mixture and it is ready to cook! 

Reminder: When it comes out you CANNOT eat it right away or it will be a dense brick, I suggest waiting at least half an hour!

Voila, you are done! 

Ingredients

• 1 cup Milk
• 6 Tablespoons Butter
• 2-½ teaspoons Active Dry Yeast
• 2 whole Eggs
• ⅓ cups Sugar
• 3-½ cups All-purpose Flour (Or bread flour if you have it!)
• 1 teaspoon Salt
• ⅓ cups Sugar
• 2 Tablespoons Cinnamon
• Egg And Milk, Mixed Together, For Brushing
• Softened Butter, For Smearing And Greasing

Preparation Instructions

Melt butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the Melt butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.

Combine flour and salt.

In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.

Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.

Heat a metal or glass mixing bowl so it’s warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.

Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.

Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.

Preheat oven to 350 degrees.

Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.

Remove from the pan and allow bread to cool. Slice and serve, or make cinnamon toast or French toast with it.

This recipe is from Tasty Kitchen

Olive Bread

So some people say they make bread and it doesn't have that nice crust you see from bakeries and it really just doesn't taste the same. This olive bread is exactly like what you would buy from the store. And may I add, it is to die for.

This bread is pretty easy and not time consuming. Another plus, it doesn't really include kneading.

Add your flour, your salt, and your yeast. I used 1/3 whole wheat bread flour.

Next, chop up the olives, about 1 1/2 cups, but if you don't have that many, it isn't the end of the world, it just depends how many olives you want in your bread!

Next, I added Rosemary, as a personal preference. It adds a more gourmet taste to it, and makes it smell wonderful when you are baking it!

Next add in the water and stir it all together until well incorporated and no dry bits are visible. I enjoy doing this with a wooden spoon, do not ask why.

This is the most painful part by a long shot! Now you cover it and let it sit for 14-18 hours. Turn it out onto a floured surface, emphasis on the floured. This dough is very sticky compared to say, pizza dough. It will stick to everything without flour, I guarantee it! Knead it until it is covered with flour, but should be the same consistency. Now flour a proofing bowl (can be found here), or if you don't have one, a tea towel. 

Now cover it with a damp towel. It needs a towel so it doesn't lose all of its moisture. Now let it sit for another 1-2 hours, until it has risen some more. During this time, the oven should be preheating with a Le Creuset (can be found here) for 45 minutes. Beware, if the top of your Le Creuset (the handle) is not meant to go into the oven a high temperatures. To fix that problem I would suggest taking off the top handle which should easily unscrew. Next, when it is time to be baked, pick up the towel with the dough on it and roll the dough into the pot.

Bake the bread for 30 minutes with the lid on.This is 30 minutes into the baking time. Now take off the lid and bake for another 15-20 minutes. 

This is when it is done, you can certainly cook it a little longer, but I don't enjoy a super crispy crust. Now flip it out onto a wooden cutting board. I may have lied earlier, when I said the hardest part was waiting for it to rise. Now you have to wait for at least an hour so that the inside can form bubbles. Trust me, it tastes so much better if you wait. The, after a 20 hour process...

Voila! You have homemade Olive Bread.

• 3 Cups Bread Flour
• 1 1/2 Cup Kalamata Olives, pitted, drained, roughly chopped
• 3/4 Teaspoon active dry yeast
• 1 1/2 Cups cool water
• 1+ teaspoon salt

Drain the olives and pat them dry. Roughly chop and make sure that all the olives actually don’t have pits.

 Mix yeast, salt, and flour together in a large bowl and then toss in the chopped olives.Add water and mix everything together using your hands or a large spoon. Cover this and let it sit at room temperature for 14-18 hours.

Take a large tea towel and sprinkle it liberally with flour and corn meal. If you don’t have corn meal you can just use flour, but corn meal adds a great texture to it. Scrape dough (you’ll need to scrape it) out onto a floured surface and just fold it a few times, liberally flouring both sides if it is sticking. Eventually you want to form a ball or loaf with it. 

Turn this onto floured towel with the seam side down on the towel. Cover with the towel and let the loaf ferment and proof for another two hours. Preheat the oven to 475 degrees. 

Let a cast iron pot heat in the oven for at least 45 minutes so it is as hot as can be. Once the pot is blazing hot, pick up the towel with the dough on it and roll the dough into the pot so the seam side is up again! Put the lid on the pot and cook it for 30 minutes. Then take off the lid (be really careful of escaping steam). Cook it for another 15-20 minutes or so until the crust is a dark, walnut brown. 

Let it cool on a wire rack for an hour before slicing it. 

Pizza Dough

Okay, now that it is finally that season when you can have your oven on at high temperatures for long periods of time, it is pizza season. To make pizza you need a key thing that makes it pizza. That key thing is... DOUGH!

Pizza dough is one of the simplest yeasted items you can make, so don't be scared away by the oh so horribly scary yeast.

First put the warm water and the yeast in a bowl on their own for about 5-10 minutes.

Next add in all the other ingredients.

Now turn on the mixer with the dough hook attached. It may look like it cannot mix together any longer, but give it time!

Eventually it will come together in something resembling a ball. You may then proceed to move it to an oiled bowl. Then you cover the bowl with a warm wet towel to keep in the moisture. Let it sit for 1-2 hours in a warm place without drafts.

When it is done, it should have almost doubled in size.

Then you are done and it is time to make pizza, breadsticks, flat bread, or whatever you are craving!

2 1/4 teaspoons active yeast

1 cup warm water (about 105 to 115 Fahrenheit)

1/2 teaspoon salt

2 teaspoons olive oil (Plus a little more to grease bowl)

2 1/2 to 3 1/2 cups of all-purpose flour 

DIssolve yeast in warm water in warmed bowl. Add salt, olive oil, and 2 1/2 cups flour. Attch bowl and dough hook. Turn on your mixer at a medium speed.

Add remaining flour, 1/2 cup at a time, until dough clings to the hook and the side of the bowl is clean. Place in greased bowl and turn over so it is all equally covered in oil. Cover and let rise until doubled in size, about an hour.