Fall weather puts me in the baking mood, especially when I start thinking about the wonderful aromas of freshly-baked bread, sweet breads, savory rolls, muffins, etc. My husband likes to say I’m a bread monster because I have rarely met a bread I didn’t love and want to take home! Honestly, I really can’t argue.
If you’re like me and bread is something you can rarely pass up, these recipes are for you!
Savory Garlic Herb Rolls
1 cup warm whole milk at about 110 degrees F (any other milk will work; fattier the better)
2 1/4 tsp yeast
2 tbsp honey or sugar
1 tsp salt
2 tbsp + 2 tsp unsalted butter, softened
1 large egg
3 tbsp fresh herbs, minced fine (rosemary, thyme, parsley are favorites); half the quantity if using dried herbs
2 tsp fresh minced garlic or 1/2 tsp dried garlic
3 cups all purpose flour
Herb Garlic Butter (to brush on top) – 1/4 cup salted butter; 1-2 tbsp fresh herbs, minced fine; 1 tsp fresh minced garlic; 2-3 tbsp freshly grated parmesan cheese to top; flaky sea salt to top.
Using a stand mixer with a dough hook, place the warm milk (think baby bath water warm), yeast, and honey/sugar together. If you are using standard dry yeast, wait about 5 minutes to ensure it’s activating (yeast will begin to foam). If you’re using instant, you can proceed to the next step.
Turn the mixer on and add 2 cups of flour. Mix together. Add salt, softened butter, and eggs. Add herbs and garlic. Slowly add the additional cup of flour. In pouring your last cup, do so slowly, watching the dough. When you’ve added enough flour, the dough will be soft and just slightly sticky. It will barely start pulling away from the bowl.
Leave the mixer on for an additional 8-10 minutes to knead.
Take your dough hook out and cover the bowl to let the dough rest and rise for 30-60 minutes, or until doubled in size. Grease 9×13 pan or baking sheet. When the dough has doubled, place it on a floured or oiled work surface.
To form, gently pinch off pieces of dough, about the size of a small tangerine. Place the shaped dough on the baking sheet, and continue to shape the remaining dough, keeping the rolls about an inch apart (they’ll rise and spread).
When the rolls are shaped, cover and place in a warm, draft free place for about 30 minutes, until dough has grown slightly and is soft. Preheat oven to 350° F.
Bake for 16-20 minutes. If the tops begin to brown too quickly mid-bake, place a piece of aluminum foil over the top to slow down the browning.
When it’s almost done baking, mix the melted butter, herbs, and garlic in a bowl and set aside. The rolls will be done when the tops and bottoms are lightly golden brown. Take out of the oven and brush with herbed butter while warm. Top with flaky sea salt and parmesan if desired.
Cinnamon Nut Quick Bread
1 1/3 cups sugar, divided
1/2 cup chopped walnuts or pecans
2 teaspoons cinnamon
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/3 cup vegetable oil
1/2 cup sour cream
1 teaspoon vanilla extract
Preheating the oven to 350 degrees F. Spray the inside of a 8.5×8.4” loaf pan with baking spray. Set aside.
In a small bowl, whisk together 1/3 cup of sugar, chopped nuts, and the cinnamon. Set aside.
In a large bowl, whisk together the flour, the remaining 1 cup sugar, baking powder, and salt.
In a medium bowl, whisk together the egg, milk, vegetable oil, sour cream, and vanilla extract.
Add the wet ingredients to the dry mix and stir until just combined. (The batter may be slightly lumpy. This is okay.)
Add half of the batter to your prepared pan. Sprinkle that batter with about half of the cinnamon, sugar, and nut mixture. Top with the remaining batter and then top with the rest of the cinnamon, sugar, and nut mixture.
Use a butterknife to make one quick swirl through the batter to give your bread a marbled look.
Bake for 60 to 70 minutes or until a toothpick inserted near the center comes out clean. Allow the bread to cool completely before slicing to serve.
Easy Breakfast Muffins
Cooking spray
1 green bell pepper, chopped
1 red bell pepper, chopped
1 bunch green onions, chopped
8 large eggs
2 ¾ ounces fully-cooked bacon pieces (such as Oscar Mayer®)
¼ cup whole milk
1 pinch garlic powder, or to taste
1 pinch onion powder, or to taste
salt and ground black pepper to taste
½ to ¾ cup shredded mild Cheddar cheese
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
Place bell peppers and green onions into a large bowl. Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper. Sprinkle cheddar cheese into the bowl and whisk until incorporated.
Pour mixture equally into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool slightly before serving.
Categorized in: General
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