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Multigrain Rolls/Buns -- filled with seeds, grains, whole wheat flour & more

I'm getting ready for my high school class reunion and need buns to serve with pulled pork. Previously, I've made Potato Puff Rolls and Hawaiian Rolls and had every intention of purchasing a multigrain roll for the third option . . . but I couldn't find what I wanted so it was back to the kitchen. And, that's fine as Barry was trimming and browning the pork that we'll slow-bake tomorrow in pork stock. 
I adapted a King Arthur recipe for slider buns, that I had made before, to create the recipe that follows . . .

Multigrain Rolls/Buns      Makes 20
½  cups water heated to 120° 
4 tablespoons softened butter
2 large eggs
½  cup granulated sugar
½ teaspoons salt
2 tablespoon instant yeast
About 1/4 cup+ grain flakes (I used a combination of rye and barley flakes which are similar in appearance to rolled oats; these flakes were purchased at Glenn's Bulk Food near Hutchinson, Ks; if unavailable, use rolled oat -- either old-fashioned or quick)
2 tablespoons flax seeds
2 tablespoon sunflower seeds 
About 7 cups (more or less) flour -- a combination of all-purpose (about 5 cups) + 1 cup whole wheat + 1 cup bread flour . . . or any combination you prefer    
                       
Toppings
1 egg mixing with about a tablespoon of water
A mixture of seeds (about 3 to 4 tablespoons+ total) -- rye & barley flakes or oatmeal, flax seeds, sunflower seeds 
  1. Add roll ingredients — water through sunflower seeds + 2 cups flour   and mix (using the flat blade) in a Kitchen-Aid mixer. Add about 2 to 3 cups more of the flour . . . about ½ cup at a time.
  2. Once mixed, change to the dough hook and knead until dough is smooth and not sticky, adding more flour as needed — dough should pull away from the sides of the bowl and form a cohesive mass. 
  3. Add dough to a bowl that has been drizzled with vegetable oil, turn and then cover with a towel; let it rise for 1 to 2 hours, or until it's nearly doubled in bulk. (For a faster rise, add to a warm oven set on low (about 190°).
  4. Gently deflate the dough. Using a bench knife (dough cutter) or a knife, divide dough into 20 pieces (each weighing approximately 2 ½  oz.).
  5. Shape dough into balls and place on a silicon-lined baking sheet (or use parchment paper that has been sprayed with pan release). Using your hand, slightly flatten balls of dough.
  6. Brush rolls with egg mixture and sprinkle on seed mixture. Again, use your hand to lightly press seed into dough.
  7. Cover and let rise about an hour. 
  8. Preheat oven to 375°.
  9. Bake the buns for 10 to 12 minutes, until they’re a light golden brown; when tapped on the bottom, they should sound hollow if baked through.
  10. Remove them from the oven, and cool on a rack.
Recipe without photos . . .
Multigrain Rolls/Buns      Makes 20
½  cups water heated to 120° 
4 tablespoons softened butter
2 large eggs
½  cup granulated sugar
½ teaspoons salt
2 tablespoon instant yeast
About 1/4 cup+ grain flakes (I used a combination of rye and barley flakes which are similar in appearance to rolled oats; these flakes were purchased at Glenn's Bulk Food near Hutchinson, Ks; if unavailable, use rolled oat -- either old-fashioned or quick)
2 tablespoons flax seeds
2 tablespoon sunflower seeds 
About 7 cups (more or less) flour -- a combination of all-purpose (about 5 cups) + 1 cup whole wheat + 1 cup bread flour . . . or any combination you prefer    
                       
Toppings
1 egg mixing with about a tablespoon of water
A mixture of seeds (about 3 to 4 tablespoons+ total) -- rye & barley flakes or oatmeal, flax seeds, sunflower seeds 
  1. Add roll ingredients — water through sunflower seeds + 2 cups flour   and mix (using the flat blade) in a Kitchen-Aid mixer. Add about 2 to 3 cups more of the flour . . . about ½ cup at a time.
  2. Once mixed, change to the dough hook and knead until dough is smooth and not sticky, adding more flour as needed — dough should pull away from the sides of the bowl and form a cohesive mass. 
  3. Add dough to a bowl that has been drizzled with vegetable oil, turn and then cover with a towel; let it rise for 1 to 2 hours, or until it's nearly doubled in bulk. (For a faster rise, add to a warm oven set on low (about 190°).
  4. Gently deflate the dough. Using a bench knife (dough cutter) or a knife, divide dough into 20 pieces (each weighing approximately 2 ½  oz.).
  5. Shape dough into balls and place on a silicon-lined baking sheet (or use parchment paper that has been sprayed with pan release). Using your hand, slightly flatten balls of dough.
  6. Brush rolls with egg mixture and sprinkle on seed mixture. Again, use your hand to lightly press seed into dough.
  7. Cover and let rise about an hour. 
  8. Preheat oven to 375°.
  9. Bake the buns for 10 to 12 minutes, until they’re a light golden brown; when tapped on the bottom, they should sound hollow if baked through.
  10. Remove them from the oven, and cool on a rack.

Cabbage Soup with ham, potatoes & more -- hearty, comforting, perfect for fall

As the weather cools off, it's the perfect time to turn fall produce into hearty, comforting, soup! For this soup, I paired a head of our garden cabbage with potatoes, carrots, and lots of garden herbs. The liquid from a simmered ham hock provided the liquid and I threw in a can of cannellini beans for added protein and heartiness. 

Loaded Cabbage Soup
1 ham hock
9 to 12 cups water
2 bay leaves
1 onion, diced
Salt & pepper to taste
1 head cabbage, shredded & then chopped
1 large carrot, grated
About 3 to 4 tablespoons chopped parsley
4 or 5 sprigs of thyme -- strip leaves from stems
2 potatoes, peeled and cubed
1 (15 oz.) can cannelloni beans, undrained
Extra parsley and thyme for garnish
  1. Place ham hock, about 9 cups of water, bay leaves and diced onions in a large Dutch oven.
  2. Bring to a boil and then reduce heat; simmer for 1 1/2 to 2 hours or until meat falls off bone. Add more water if needed during cooking time. 
  3. Remove bone, cool and them remove ham. Add ham and clean bone back to the pot. Taste and add salt and pepper to season. Bring liquid to a boil.
  4. Add cabbage and abbot, parsley, thyme and potatoes. Remove liquid to low and simmer until all veggies are tender -- about 30 to 40 minutes.
  5. Add cannelloni beans and heat through.
  6. Season with additional herbs if desired.
Other cabbage based soups on our blog include:
Recipe without photos . . .
Loaded Cabbage Soup
1 ham hock
9 to 12 cups water
2 bay leaves
1 onion, diced
Salt & pepper to taste
1 head cabbage, shredded & then chopped
1 large carrot, grated
About 3 to 4 tablespoons chopped parsley
4 or 5 sprigs of thyme -- strip leaves from stems
2 potatoes, peeled and cubed
1 (15 oz.) can cannelloni beans, undrained
Extra parsley and thyme for garnish
  1. Place ham hock, about 9 cups of water, bay leaves and diced onions in a large Dutch oven.
  2. Bring to a boil and then reduce heat; simmer for 1 1/2 to 2 hours or until meat falls off bone. Add more water if needed during cooking time.
  3. Remove bone, cool and them remove ham. Add ham and clean bone back to the pot. Taste and add salt and pepper to season. Bring liquid to a boil.
  4. Add cabbage and abbot, parsley, thyme and potatoes. Remove liquid to low and simmer until all veggies are tender -- about 30 to 40 minutes.
  5. Add cannelloni beans and heat through.
  6. Season with additional herbs if desired.

Hawaiian Yeast Rolls -- Homemade!

Golden brown outside, soft, fluffy and tender inside, these rolls are very similar to the store-bought ones. And like their counterparts, they taste buttery, sweet and  slightly tropical. Perfect for dinner rolls or use them as slider buns.

Homemade Hawaiian Yeast Rolls   Makes about 29 to 30 rolls
1 cup pineapple juice (room temperature)
1 cup warm milk (120 to 130°F; higher temp is used because the “rapidmix” method is used in this recipe, where the yeast is added directly to ingredients vs. proofing in water before adding)
8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
4 whole eggs, lightly beaten
¾ cup granulated sugar
1 tablespoon table salt
2 scant tablespoons (two ¼ oz. packets) instant yeast*
8 to 9 cups bread flour
------
1 large egg + 2 tablespoons water
  1. Combine the pineapple juice, milk, melted butter, eggs, sugar, salt, and yeast in the bowl of a stand mixer.
  2. Add 2 cups of the flour and stir until the dough forms a rough, shaggy mass.
  3. Attach the dough hook to the mixer and turn to medium-low speed.
  4. Gradually add the remaining flour, kneading until dough begins leaves the sides of the bowl and the dough holds together.
  5. Continue kneading on medium-high speed for 4 to 5 minutes, until a soft and smooth ball of dough forms.
  6. Place the dough in a clean bowl. Cover with plastic wrap. Let rise until puffy and doubled in size, about 1 hour.
  7. Spray a large baking pan with cooking spray.
  8. Gently deflate the dough. Use a bench scraper or knife to divide the dough into 29 to 30 equal pieces—about 2 ½ oz. each
  9. Shape each piece into a ball and place in the prepared pan.
  10. In a small bowl combine the egg with 2 tablespoons of water. Brush all over the rolls. Cover with plastic wrap and let rise again until doubled in size, about 30 minutes.
    Rolls have been shaped and covered ABOVE.
    BELOW -- after rising, the rolls are now ready to bake.
  11. Meanwhile, preheat the oven to 375°F.
  12. Bake the rolls for 20 minutes, or until golden brown.
In case you want to MAKE AHEAD, here are some possibilities.
· You can freeze 10 minutes after your shape the dough into rolls. Defrost overnight in the fridge, let sit at room temperature for about an hour, until puffy and not so cold, before baking as the recipe directs.
· You can also let the shaped rolls rise overnight in the fridge. Let sit at room temperature for about an hour, until puffy and not so cold, before baking as the recipe directs.
· You can freeze the fully baked rolls in an airtight container.

There is often confusion about types of yeast, so here’s the run down:
  • Active Dry Yeast is activated shortly after being hydrated or combined with water (sometimes referred to as “blooming”). It works slower but eventually catches up with the instant.
  • (Active Dry) Instant Yeast becomes active the “instant” it contacts moisture. It is ideally suited to the Rapidmix method of yeast dough preparation (where the yeast is added directly to the flour) but will not be harmed if added directly to water in the Traditional mixing method. Instant yeast does make the bread rise a bit faster than plain active dry yeast. THIS IS WHAT I PREFER. It is interchangeable with Active Dry; both can be used in recipes that don’t specify the type of yeast to use.
  • Rapid or Quick Rise Yeast (“Fast-Rising” or “Fast-Acting”) is more granulated and can cut the rising time in half. Like instant yeast, it is ideally suited to the Rapidmix method and can shorten the rising time of traditional recipes by as much as 50%. To adapt a recipe that calls for either of the above two types of yeast — mix the “Fast-Rising” yeast with dry ingredients and heat liquids to 130°F.
     Recipe without photos . . .
     Homemade Hawaiian Bread Rolls   Makes about 29 to 30 rolls
1 cup pineapple juice (room temperature) 
1 cup warm milk (120 to 130°F; higher temp is used because the “rapidmix” method is used in this recipe, where the yeast is added directly to ingredients vs. proofing in water before adding)
8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
4 whole eggs, lightly beaten
¾ cup granulated sugar
1 tablespoon table salt
2 scant tablespoons (two ¼ oz. packets) instant yeast*
8 to 9 cups bread flour
------
1 large egg + 2 tablespoons water
  1. Combine the pineapple juice, milk, melted butter, eggs, sugar, salt, and yeast in the bowl of a stand mixer.
  2. Add 2 cups of the flour and stir until the dough forms a rough, shaggy mass.
  3. Attach the dough hook to the mixer and turn to medium-low speed.
  4. Gradually add the remaining flour, kneading until dough begins leaves the sides of the bowl and the dough holds together.
  5. Continue kneading on medium-high speed for 4 to 5 minutes, until a soft and smooth ball of dough forms.
  6. Place the dough in a clean bowl. Cover with plastic wrap. Let rise until puffy and doubled in size, about 1 hour.
  7. Spray a large baking pan with cooking spray.
  8. Gently deflate the dough. Use a bench scraper or knife to divide the dough into 29 to 30 equal pieces—about 2 ½ oz. each
  9. Shape each piece into a ball and place in the prepared pan.
  10. In a small bowl combine the egg with 2 tablespoons of water. Brush all over the rolls. Cover with plastic wrap and let rise again until doubled in size, about 30 minutes.
  11. Meanwhile, preheat the oven to 375°F.
  12. Bake the rolls for 20 minutes, or until golden brown.
In case you want to MAKE AHEAD, here are some possibilities.
·    You can freeze 10 minutes after your shape the dough into rolls. Defrost overnight in the fridge, let sit at room temperature for about an hour, until puffy and not so cold, before baking as the recipe directs.
·    You can also let the shaped rolls rise overnight in the fridge. Let sit at room temperature for about an hour, until puffy and not so cold, before baking as the recipe directs.
·    You can freeze the fully baked rolls in an airtight container.

Birthday Celebration w/ Self-frosting Nutella Cupcakes

It's our niece’s birthday and she is a Nutella fan . . . so I started searching for a cupcake recipe that use the creamy hazelnut-chocolate spread. Pinterest offered several pages of offerings, but this recipe for Self-frosting Nutella Cupcakes showed up repeatedly and it caught my eye. A
If I knew the origins of the recipe, I’d be sure to give credit where credit is due. But since I don’t, I’ll simply re-share a the
recipe.
Bring on the candles!

Self-frosting Nutella Cupcakes
¼ cup butter, at room temperature

¼ cup vegetable (canola) oil

¾ cup granulated sugar

3 large eggs

1 teaspoon vanilla

1 ¾ cup all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

About ¼ to ½ cup Nutella, at room temperature
  1. Preheat the oven to 325°.
  2. In a medium bowl, beat the butter, oil and sugar with an electric mixer until light and creamy.
  3. Add the eggs and vanilla and beat until smooth.
  4. In a small bowl, stir together the flour, baking powder and salt; add to the butter mixture and beat on low speed just until combined. The batter will be thick in order to swirl in the Nutella.
    Dry ingredients ready to add above . . .
    and added to wet mixture below . . . 
  5. Divide the batter between 12 foil or paper-lined muffin cups.
  6. Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a bamboo skewer or the tip or a knife.
    Spoonfuls of Nutella added above; ready
    to swirl . . . 
  7. Bake for 25 to 30 minutes, or until springy to the touch.
  8. Remove from oven and put on a cooling rack to cool.
    Celebrating at Freddy's!
Other recipe on our blog that use Nutella:

Recipe without photos . . .

Self-frosting Nutella Cupcakes
¼ cup butter, at room temperature

¼ cup vegetable (canola) oil

¾ cup granulated sugar

3 large eggs

1 teaspoon vanilla

1 ¾ cup all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

About ¼ to ½ cup Nutella, at room temperature
  1. Preheat the oven to 325°.
  2. In a medium bowl, beat the butter, oil and sugar with an electric mixer until light and creamy.
  3. Add the eggs and vanilla and beat until smooth.
  4. In a small bowl, stir together the flour, baking powder and salt; add to the butter mixture and beat on low speed just until combined. The batter will be thick in order to swirl in the Nutella.
  5. Divide the batter between 12 foil or paper-lined muffin cups.
  6. Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a bamboo skewer or the tip or a knife.
  7. Bake for 25 to 30 minutes, or until springy to the touch.
  8. Remove from oven and put on a cooling rack to cool.

Cookies for College – Loaded Chocolate Chip Cookies

Our niece is a freshman in college and all college freshman need cookies! Right? She likes chocolate chip but thought it might be fun to find something a little different and perhaps something with a family connection . . . and that made me think of Aunt Waunita’s Delicious Cookies. Although I used her recipe, I took the liberty to rename them — Loaded Chocolate Chip Cookies.

Loaded Chocolate Chip Cookies   Make about 5 ½ dozen (about 3 tablespoon sized cookies)
1 cup (2 sticks) butter, softened
1 cup vegetable (canola) oil
1 cup packed brown sugar
1 cup granulated sugar
1 egg
1 teaspoons vanilla
3 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup oatmeal (regular or quick)
1 ¼ cups crisp rice cereal
1 (12 oz.) pkg. dark or semi-sweet chocolate chips
½ to ¾ cup chopped & toasted pecans (bake in a 350° oven for about 5 min., watching closely)
  1. Blend butter, oil and sugars.
  2. Add egg and vanilla; mix.
  3. Add dry ingredients (flour through rice cereal) and mix thoroughly.
  4. Blend in chocolate chips and pecans.
  5. Chill dough for about an hour.
  6. Line baking sheet with silicon mats, or line with parchment and spray with pan release.
  7. Using a cookie scoop, portion dough and arrange on cookies sheet (about a 9 to 12  per sheet).
  8. Add cookies to preheated 350° oven and bake for 10 to 15 minutes — just until lightly browned.
  9. Remove form oven, cool slightly and transfer cookies to cooling rack.

  10. Once cool, pack for transporting to Kansas State!
Recipe without photos . . .
Loaded Chocolate Chip Cookies   Make about 5 ½ dozen (about 3 tablespoon sized cookies)
1 cup (2 sticks) butter, softened
1 cup vegetable (canola) oil
1 cup packed brown sugar
1 cup granulated sugar 
1 egg
1 teaspoons vanilla
3 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup oatmeal (regular or quick)
1 ¼ cups crisp rice cereal
1 (12 oz.) pkg. dark or semi-sweet chocolate chips
½ to ¾ cup chopped & toasted pecans (bake in a 350° oven for about 5 min., watching closely)
  1. Blend butter, oil and sugars.
  2. Add egg and vanilla; mix.
  3. Add dry ingredients (flour through rice cereal) and mix thoroughly.
  4. Blend in chocolate chips and pecans.
  5. Chill dough for about an hour.
  6. Line baking sheet with silicon mats, or line with parchment and spray with pan release.
  7. Using a cookie scoop, portion dough and arrange on cookies sheet (about 9 to 12
     per sheet).
  8. Add cookies to preheated 350° oven and bake for 10 to 15 minutes — just until lightly browned.
  9. Remove form oven, cool slightly and transfer cookies to cooling rack.
  10. Once cool, pack for transporting to Erin’s college dorm!