Bolillo Dough Rolls

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 46:1

God Is Our Fortress

To the choirmaster. Of the Sons of Korah. According to Alamoth. A Song.

    [1] God is our refuge and strength,

        a very present help in trouble.

3-3/4c AP flour

2 T yeast (3 packets active dry)

1-1/4 c warm water

1/4 c olive oil

5 T sugar

1 beaten egg

1-1/4 t kosher salt

Add 2 T of yeast to 1.25 cups of warm water. Whisk 5 T of sugar and 1/4 c olive oil.  Let sit for 5-10 minutes.

Add 3.75 cups flour, 1-1/4 t salt, and 1 egg. Mix with a spatula and then place onto a parchment sheet on counter.  Knead with your hands until you have a smooth ball of dough. Add additional flour if it's sticking to your hands.

Using spatula cut into ten equal parts. 

Then half the ten to get twenty rolls.

Roll into balls.  

Cover with sprayed parchment and towel and let rise for 20-30 minutes. Using kitchen shears, snip a lengthwise deep slit on the roll top just before baking. 

Bake preheated oven for 13-15 minutes at 425 degrees until lightly browned.

Place butter pat in slit.

Quick Rolls Taste Like Sister S

Ecclesiastes 6:12

[12] For who knows what is good for man while he lives the few days of his vain life, which he passes like a shadow? For who can tell man what will be after him under the sun?

Makes 12 rolls

These were too big so next time I would make 24 rolls 

1 c plus 2 T (110-114 ) degree water( must check with thermometer, too hot will kill yeast)

1/3 c olive oil

1/4 sugar

2 T quick yeast

1 t kosher salt

1 egg

3-1/2 c aerated bread flour

Using stand mixer, add water, oil, sugar and yeast

Whisk one time

Rest 10 minutes to proof yeast

Add 2 c of the flour, salt and the egg

Add dough hook and mix on # 2 speed

Slowly add rest of dough

Move to #3 speed if necessary 

Let mixer kneed until dough comes together in a ball, scrape down sides if necessary 

Dough will be soft and sticky

Very lightly flour hands

Roll into 24 balls

Place in 13x9 pans that has a very light sprinkle of flour

Preheat oven to 400

Let roll rest 10 minutes before baking

Bake on bottom rack 10-17 minutes till tops are lightly browned 

Brush with butter

Brazilian Cheese Bread

 

Psalm 111:10

    [10] The fear of the LORD is the beginning of wisdom;

        all those who practice it have a good understanding.

        His praise endures forever!

This was good but I'm going to try another recipe!

400 degree preheated oven, middle rack, for 15-20 minutes just until tops are lightly browned 

1 room temp egg

1/4 c olive oil

2/3 c whole milk

1-1/2 c Tapioca flour, aerate 

1/2 c mozzarella 

1/2 c Parmesan 

3/4 t salt

Spray a 12 roll pan with non stick 

Add all ingredients to blender, pulse to incorporate 

Scrape down sides

Pour cups 1/2 full

Bake

Cool 

Enjoy

Yeasty Fast Rise Bolillos

Psalm 52:6-7

    [6] The righteous shall see and fear,

        and shall laugh at him, saying, 

    [7] “See the man who would not make

        God his refuge,

    but trusted in the abundance of his riches

        and sought refuge in his own destruction!”

Oh my goodness!

These are delicious and easy.

Thanks Patrick!

3-3/4c AP flour

2 T yeast (3 packets active dry)

1-1/4 c warm water

1/4 c olive oil

5 T sugar

1 beaten egg

1-1/4 t kosher salt

Add 2 T of yeast to 1.25 cups of warm water. Whisk 5 T of sugar and 1/4 c olive oil.  Let sit for 5-10 minutes.

Add 3.75 cups flour, 1-1/4 t salt, and 1 egg. Mix with a spatula and then place onto a parchment sheet on counter.  Knead with your hands until you have a smooth ball of dough. Add additional flour if it's sticking to your hands.

Using spatula cut into eight equal parts. Roll into balls.  

Flatten into oval shapes. Flip 1/4 of the disk towards you and seal. Now pull that part towards you and seal again. Continue until you have a tube of dough. Give a quick roll while putting pressure on the ends to get the traditional bolillo shape.

Cover and let rise for 10-30 minutes. Using kitchen shears, snip a lengthwise 1/4 inch deep slit on the bolillos just before baking. 

Bake preheated oven for 8-15 minutes at 425F.

Cool.

Hash Brown Crust Cast Iron Ham Quiche

But you, O Lord, are a God merciful and gracious, slow to anger and abounding in steadfast love and faithfulness.  - Psalm 86:15

30 oz hash browns

Salt and pepper to taste

1 T butter

2 T olive oil

Heat oil and butter, add hash browns, mash into skillet.

Cook on med high heat for 8 minutes. 

If it starts to smoke, turn off heat for a few seconds.

Start heat back up.

If it continues to smoke turn heat off and finish cook time.

Add to a middle rack, 400 degree oven for 15 minutes, remove.

Adjust oven to 350.

5 eggs

1 c half and half 

1 c shredded Colby jack

3/4 c shredded Gruyere 

1/4 c Parmesan 

Whisk together.

Set aside.

7 oz chopped ham 

1/2 c Leeks

3 T toasted jalapeño 

1/4 c sautéed mushrooms 

Add to crust.

Add egg mixture over crust-ham mixture.

Bake 350, middle rack, for 35 minutes.

Serve with a little sour cream and chopped fresh tomatoes.

Brioche Garlic Cheesy Bread

20 You who have made me see many troubles and calamities will revive me again; from the depths of the earth you will bring me up again. 

21 You will increase my greatness and comfort me again.  - Psalm 71:20-21

Sliced Brioche bread

Olive oil

Salt

Pepper

Roasted garlic

Parmesan cheese

Drizzle oil lightly on bread.

Take mashed roasted garlic and spread on bread. 

Salt and pepper.

Add cheese and toast under broiler.

Slice each piece into 3 servings.

Greek Yogurt Bagels

13 But now in Christ Jesus you who once were far off have been brought near by the blood of Christ.

14 For he himself is our peace, who has made us both one and has broken down in his flesh the dividing wall of hostility

15 by abolishing the law of commandments expressed in ordinances, that he might create in himself one new man in place of the two, so making peace,

16 and might reconcile us both to God in one body through the cross, thereby killing the hostility.

17 And he came and preached peace to you who were far off and peace to those who were near.

18 For through him we both have access in one Spirit to the Father. - Ephesians 2:13-18

I saw the original recipe on https://www.skinnytaste.com/easy-bagel-recipe/.

I decided to play with the recipe and see what I could do.

The outcome, delicious!!!

2 c all purpose flour

1 t sugar

1/2 t table salt

1 T baking powder

Whisk these together.

2 c non fat Greek yogurt, I used plain Oikos

Add yogurt to flour mixture, stir in with a fork.

Sprinkle flour on parchment.

Knead for 15 turns.

Divide into 8 equal parts and roll into balls.

Flatten slightly and poke a hole in the middle.

With your floured fingers, walk around the hole and make it bigger.

Sprinkle with sesame seeds and poppy seeds.

Brush with beaten egg.

Bake in a preheated 350 degree oven on parchment sprayed with non stick spray.

Bake 25 minutes.

Let cool 10 minutes before slicing.

Cheesy Onion Broccoli Cornbread Skillet Casserole

1 The fool says in his heart, "There is no God." They are corrupt, they do abominable deeds; there is none who does good. 

2 The LORD looks down from heaven on the children of man, to see if there are any who understand, who seek after God. 

3 They have all turned aside; together they have become corrupt; there is none who does good, not even one.  - Psalm 14:1-3

1-2 onions, sliced into rings, enough to cover bottom of skillet

3 T Butter

Melt butter in a 10 inch cast iron skillet.

Add onions and lightly brown.

Mix dry ingredients.

2 c yellow cornmeal

1/2 c flour

1 T baking soda 

1 t salt

Mix wet ingredients.

1/2 c Buttermilk

1/2 c Cottage cheese
3 T honey

1 T Olive Oil

1 egg 

Add wet to dry mixing well.

Fold in add-ins.

1/2 c Colby jack cheese

1 c broccoli, cooked in microwave, cut into pieces, drain on paper towels to remove moisture 

Bake preheated in 400 degrees oven for 25 minutes.

Cool. 

Flip onto a plate.

Rustic Bread Baked In A Cast Iron Dutch Oven

For the wages of sin is death, but the free gift of God is eternal life in Christ Jesus our Lord. - Romans 6:23

My daughter GiGi made this bread and was delighted with the results.

I will be trying this recipe too.

Here's the link.

https://m.youtube.com/watch?v=6DBmQckQNG0

Navajo Fry Bread

                                                                                                               



Colossians 2:2-3 

2 that their hearts may be encouraged, being knit together in love, to reach all the riches of full assurance of understanding and the knowledge of God's mystery, which is Christ, 
3 in whom are hidden all the treasures of wisdom and knowledge

1 cup unbleached flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying
extra flour to flour your hands


Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.
Flour your hands well. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.
Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, to form a disk of about 5 to 7 inches in diameter.  In a deep heavy pot, heat the vegetable oil to about 350 degrees F. You can check if you oil is hot enough by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 1-inch deep in a large cast-iron skillet or other large heavy pot.
Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take approximately 3 to 4 minutes to cook.  Place the cooked Fry Bread on a paper towel to absorb excess oil.
Indian Fry Bread can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.
Thanks Cynthia!

Maple Bun Scones

                                                                                                                       



1 Corinthians 1:18 For the message of the cross is foolishness to those who are perishing, but to us who are being saved it is the power of God.

2 cups all-purpose flour
1 cup oatmeal, quick or old- fashioned, uncooked
1/4 cup + 2 Tablespoons granulated sugar, divided
1 Tablespoon baking powder
1/4 teaspoon salt
8 Tablespoons (1 stick) chilled salted butter, cut into pieces
3/4 cup buttermilk
1 large egg, lightly beaten
1 teaspoon maple extract
1/2 cup toasted chopped pecans

GLAZE:
3/4 cup powdered sugar
1/4 teaspoon maple
3 to 4 teaspoons nonfat milk


1. Place rack in center of oven. Preheat oven to 425°F. Spray 12x 18-inch pan with nonstick spray (or line with parchment paper).

2. In a large bowl, combine flour, oatmeal, 1/4 cup sugar, baking powder and salt; mix well. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.

3. In a small bowl, combine milk, egg and maple; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula just until dry ingredients are moistened.

4. In another small bowl, combine remaining 2 Tablespoons sugar with the maple; mix well. Sprinkle evenly over dough in bowl; gently stir batter. (Do not blend completely).

5. Drop dough by spoonful, placing 2 inches apart on cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes.

6. To make glaze: In small bowl, combine powdered sugar, maple and enough milk for desired consistency; mix until smooth. Drizzle over tops of warm scones. Serve warm.

Lion House Rolls With Honey Butter

                                                                                                                             

Ps.119:25 My soul clings to the dust; give me life according to your word!

2 cups warm water (110 to 115 degrees)

2/3 cup nonfat dry milk (instant or non-instant)

2 tablespoons dry yeast

1/4 cup sugar

2 teaspoons salt

1/3 cup butter, shortening, or margarine

1 egg

5 to 5 ½ cups all-purpose flour or bread flour

In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).

Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow rising in warm place until double in size, about 45 minutes.

Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough.

Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow rising until double in size, about 1 to 1 ½ hours. Bake at 375 degrees for 15 to 18 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Serve with Honey Butter. Recipe makes 1 to 1 ½ dozen rolls.

Honey Butter

Ingredients:

½ cup butter, softened

½ teaspoon vanilla

½ cup honey

Whip softened butter until light and fluffy. Add vanilla and honey gradually. Beat for 20 minutes. Recipe makes 1 cup.

Evelyn’s Easy Cheese Bread Bites

1 cream cheese, softened and cut in tiny pieces

1 c sharp cheddar cheese, shredded

1 ¼ c Pioneer Buttermilk Baking Mix

½ small can of onion rings, crumbled

Mix the cheddar and the cream cheese in a food processor until slightly incorporated. Add the onion rings. Add the baking mix. Mix slightly until baking mix is incorporated.  You can roll into 2 inch sticks, chill the dough after it has been rolled into a log and slice into thin wafer shapes. Bake in a 400 degree pre-heated oven until slightly browned. I have also just pinched off small amounts, rolled into tiny stick shapes and baked.

Artisan Bread Bowls

3 3/4 cups all-purpose flour

1/2 cup whole wheat flour

1/4 cup nonfat dry milk

2 teaspoons yeast

2 teaspoons salt

2 tablespoons oil

1 1/2 cups lukewarm water, enough to make smooth, soft dough

Let yeast dissolve in warm water until creamy, about 5 minutes. Add the rest of the ingredients—by hand, mixer or bread machine— and knead till you’ve created smooth dough.

Allow the dough to rise, covered, for 45 minutes; it should become puffy. Divide the dough into 5-6 pieces, depending on how large you want your bread bowl to be. Roll each piece into a ball. Place on a lightly greased or parchment covered baking sheet.

Cover the bread bowls with greased plastic wrap. Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture. Two or more hours before serving, remove the bread bowls from the refrigerator. Uncover, and let them sit for about one hour while you preheat the oven to 425°F.

Just before baking, slash the top surface of the bowls several times with a sharp knife to allow them to expand. Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom. Remove from the oven, and cool on a rack.