Soft Mall Pretzels and Cheese Dip

Back in the days of my youth, I used to work at the mall.  I worked at a few different kiosks and in the stores.  Being that I would usually go right from school to work, I rarely had time to eat at home.  I was stuck eating mall food most days, hence the reason I wasn't the skinniest kid you've ever seen.  One day, I was sitting at my kiosk waiting for people to come by while I was snacking on some mall pretzels for dinner.  All of the sudden, I heard this faint music playing.  Quizzically, I looked around.  I couldn't find the source of the music at first, but then I spotted it.  Oh, boy.  Did I ever.  I saw an older, heavier guy with long, brown flowing hair pressed down under his mesh trucker hat sitting on a rascal driving full speed ahead.  He had an American flag duct taped to the back of his chair and a boombox from the 80s jimmy-rigged to the back of his chair with bungee cords.  As if this wasn't hilarious enough, the song... oh, man.  He was blaring "Mmm-bop" by Hansen, flying through the mall at full speed (and when I say full speed, I mean like 2 miles an hour), with his American flag flapping behind.  The sweet sound of Hansen filled the mall.  God Bless America and Hansen.  And mall pretzels.


These stupid pretzels were the most amazing pretzel I have ever tasted.  Aunt Annie and Wetzel, wherever you are... your pretzels are dead to me!  I was sure that they wouldn't turn out or taste very good, but sweet mercy, they were delicious.  I think my oldest daughter inhaled hers in a matter of seconds saying something like, "Mom, thesefsee  preiahkjanscalsatzels  arejrrerer aiaufyhasfamaziashring."  I couldn't understand it much since her mouth was completely full, but I'm pretty sure she said that the pretzels were amazing.  You could make pretzel bites for a great appetizer for "the big game."  Heaven forbid me mention the S word in February.  I don't need to be sued.  If I was, I'd want a batch of these pretzels as my comfort food.  Ridiculously delicious.



Soft Mall Pretzels
source: http://www.onceuponachef.com/2009/08/soft-pretzels.html


cheese sauce recipe: sallysbakingaddiction.com




Ingredients:
1 c milk
1 package active dry yeast (2 1/4 t)
3 T light brown sugar
2 1/4 c flour
5 T unsalted butter, divided
1 t salt
1/3 c baking soda
coarse salt


Warm the milk in a large glass bowl in the microwave for 40 seconds.  Add the yeast.  Stir to dissolve.  Let the yeast soften for two minutes.  Stir in the brown sugar and 1 c of flour.   Mix well with a wooden spoon.  Melt 2 tablespoons of the butter and mix it in.  Add the remaining 1 1/4 c flour and salt.  Mix until your have a sticky dough.  If needed, add more flour.  (I added about 2-3 more tablespoons to cut down on the stickiness.) 


Turn the dough onto a lightly floured surface and knead until the dough is smooth but still slightly tacky. 


Place the dough in a lightly greased bowl, cover, and let rise for an hour, or until doubled in size. 


Preheat the oven to 450 degrees.  Line a cookie sheet with parchment and spray with cooking spray. 


Punch the dough down and divide into six equal-sized balls. Roll each ball in a rope about 24-30 inches long.  It can be tricky to get the dough into ropes that long without breaking.  If you can only get them 18-24 long, that's fine.  Mine came out to be about 20 inches long.


Combine 3 c of warm water and 1/3 c baking soda.  Stir to dissolve.


Shape the ropes into a pretzel shape, dip it in the water, reshape if necessary, and place on the cookie sheet.  Sprinkle with coarse salt.


Bake until golden, 10-12 minutes.  When they come out, brush the tops with the remaining melted butter.


Serve with cheese sauce.


Ingredients for cheese sauce:
1 c whole milk
2 T unsalted butter
2 T flour
1 c sharp cheddar cheese
1 T hot sauce (reduce if you don't like heat!)
1/2 t cayenne (reduce if you don't like heat!)
salt and pepper to taste.


Melt the butter in a saucepan.  Add the flour and whisk to combine.  Cook over medium heat for 2 minutes.  Slowly add the milk, whisking as you add it.  Whisk constantly for five minutes.  The mixture will thicken.  Add the cheese and whisk until melted.  Add the hot sauce and cayenne (you can omit this entirely if you don't want any heat).  Add salt and pepper to taste.

One Hour Cinnamon Rolls

We were playing Monopoly today, and my son drew the card that said, "It's your birthday!  Claim $10 from every player."  We all forked over our ten dollars and said, "Happy birthday" in the most un-enthusiastic voice we could muster.  His response?  "Should I get in my birthday suit?!"  Ha!  That kid cracks me up.  I'm happy to report that he did not get in his birthday suit, and we continued to play Monopoly fully clothed.  That could have gotten really awkward really fast!

I've been doing this blog for a few years now, and I have never had a very good camera with a macro lens.  Those days are over now, my friends!  My husband got me a new camera with three lenses for Christmas.  Hip, hip!  I love that camera, and look at these lovely pictures!  I was having too much fun.  These cinnamon rolls deserve all the pictures they get.

These bad boys were on the table in one hour!  Ooh!  It's a miracle!  I rarely do cinnamon rolls because they usually take three hours, and by the time they're ready my kids are famished and squirming on the floor from the hunger pangs.  Well, well, well.  You can have these ready in one hour.  They use yeast, they rise beautifully, and they taste amazing.  I'm so glad that I found this recipe!

Check out the fluffiness in the middle!  I'm telling you.  These are tender and delicious.  Be sure to the rapid rise yeast!  This doesn't take as much time to activate, hence the quicker rising time.  

If you don't like cream cheese frosting, I'll forgive you, but you're missing out!  They really make the cinnamon rolls so much better.  *drool*

One Hour Cinnamon Rolls:

recipe source: http://www.gimmesomeoven.com/1-hour-easy-cinnamon-rolls-recipe/

yield: One dozen cinnamon rolls

Ingredients:

Dough:

1 c milk

1/4 c butter

3 1/2 c flour, divided

1/4 sugar

1/2 t salt

1 packet instant or "rapid rise" yeast

1 egg

Filling:

1/3 c sugar

1/3 c brown sugar

2 T cinnamon

1/4 c butter, softened

Icing:

1/4 c butter

2 T cream cheese

3/4 c powdered sugar

1/2 - 1 T milk (if needed)

In a microwave safe bowl,  combine the milk and butter and cook on high for one minute.  Remove and stir.  If the butter isn't melted, put it back in for 20 seconds at a time, stirring after each interval.  When it's done, make sure that the milk is warm but not hot.  If it's too hot, set it aside to cool for a bit.  When it's too hot, it kills the yeast.

In a large mixing bowl, add three cups of the flour, sugar, and salt.  Whisk to combine.  Set aside.

In the bowl of your mixer, add the yeast and lukewarm milk mixture.  Stir with a rubber spatula to combine.  Add in the flour mixture and the egg.  Beat on medium-low until it is mixed well. If the dough is still too sticky and not forming a ball, add the remaining flour, 1/4 c at a time.  Continue to beat for five minutes.  Place a damp towel over the bowl and let the dough rest and rise for ten minutes.

While that is rising, combine the sugar, brown sugar, and cinnamon for the filling.  Set aside.

Once the ten minutes has passed, place the dough on a floured surface.  Roll out to a 14x9 rectangle.  Spread the softened butter over the entire area of the rectangle.  Sprinkle the sugar-cinnamon mixture over the entire area as well.  Use it all!  

Roll the dough up from the 14 inch side.  Roll it tightly as you go.

Use dental floss to cut the ends off, then cut the dough into 12 even rolls.  Place into a greased 13x9 baking pan.  Place them in a warm place to rise until doubled in size, about 25 minutes.  I always boil water in a Pyrex measuring cup, place in the back corner of the microwave and put the bread in there.  It rises perfectly every time!

Bake the rolls for 15-20 minutes or until lightly browned on top.

For the icing:

In a mixing bowl, beat the butter and cream cheese on high until light and fluffy.  Turn off the mixer and add the powdered sugar.  Turn it on low and beat until well-mixed.  If it is too thick, add a little milk to thin it out.  Spread or pipe it onto the rolls.  Just an FYI- I actually halved the cream cheese recipe here because I didn't want too much frosting on them.  If you like to really like to cake it on and have a ton of frosting, double the recipe I have here.  

World's Best Breadsticks

When my husband's grandparents were alive, every time we went up there to visit them, they'd always want to eat at Olive Garden.  Every.  Single.  Time.  I mean, I like mediocre, over-priced Italian food as much as the next guy, but come on!  One of the perks of Olive Grden is their breadsticks.  I used to get those bad boys and a side of alfredo sauce for dipping.  I would drench the bread sticks in the alfredo and be in seventh heaven (and a caloric overload.)  I loved those bread sticks when they came out warm.  Well, my friend, this recipe blows their bread sticks out of the water.  You're dead to me, Olive Garden hot dog bun breadsticks!  These were the softest bread sticks I've ever made.  They blew my mind, and I may have eaten three of them and I may have wanted to eat three more.  *Hangs head in shame.*  They come together quickly and turn out fantastic. You've got to try them!

World's Best Breadsticks
source: http://www.itsalwaysautumn.com/2014/01/08/better-olive-garden-garlic-breadsticks-recipe.html

yield: 24 breadsticks

Breadsticks:
1 c warm water
1 T yeast
2 T softened butter
1 egg
3 1/4 c white flour
1/4 c sugar
1 t salt

Garlic butter:
6 T butter
1/4 - 1/2 t garlic salt

Combine all bread ingredients in a bread machine on the dough setting.  (If you don't have a bread maker, combine them into a stand mixer and use a hook attachment.)  Set the bread machine to start and walk away.  If you're using the hook attachment, set it on low and mix it for 5 minutes.  The dough will be soft and a bit sticky.  Turn it out onto a floured surface and knead it a few times.  Place it in a greased bowl, cover with a kitchen towel.  When I need bread to rise, I boil some water in a Pyrex container, put it in the microwave, and put the bread in there.  The heat from the hot water makes perfect conditions for rising.

Once it's doubled in size, turn it out onto a floured surface.  Roll it in a 12x10 inch rectangle.  Cut it in half lengthwise.  Then cut up and down 12 times to make 24 breadsticks.

Place them on a greased cookie sheet.  Let them rise for 30 minutes or until slightly puffy.

Bake at 350 for 14-18 minutes or until they are golden brown on top.

Make the garlic butter by melting the butter in a pie plate.  Add the garlic salt.  Roll each bread stick in the butter.  If you don't want to roll the whole thing in the butter because you're watching calories, you can just brush the tops with it.

I sprinkled mine with Parmesan cheese- just because cheese makes everything better.

Pumpkin Cinnamon Rolls with Cream Cheese and Caramel Frosting

There is this recipe... Because who doesn't need pumpkin and cinnamon rolls and cream cheese frosting and caramel frosting all wrapped into one breakfast?  These were a tasty alternative to the traditional cinnamon roll.  I love those, too!  However, I had to make about 15 dozen of them for a fun raiser over the summer, and I could barely muster up the motivation to make some again.  :)  I'm traumatized!  These were well worth the time though.

Pumpkin Cinnamon Rolls with Cream Cheese and Caramel Frosting
source: http://tastesbetterfromscratch.com/2013/09/pumpkin-cinnamon-rolls-with-cream-cheese-and-caramel-frosting.html

Yield: 12 rolls

1/3 c milk
2 T butter
1/2 c canned pumpkin
2 T sugar
1/4 t nutmeg
1 T pumpkin pie spice
1/2 t salt
1 egg, beaten
1 package dry yeast (or 2 1/2 T)
2 c flour (bread flour is best, but regular flour is fine)
1/2 c brown sugar, packed
2 t cinnamon
2 T melted butter

Caramel Frosting
2 T butter
1/4 c brown sugar, packed
1 drop vanilla
1/8 t pumpkin pie spice
1 dash salt
1/3 c powdered sugar

Cream Cheese Frosting
4 oz. cream cheese, softened
1 T milk
3/4 c powdered sugar
One drop vanilla extract

In a small saucepan, heat milk an 2 T butter just until the milk starts to boil and the butter is melted, stirring constantly.  Remove from heat.  In your mixer bowl, combine the pumpkin puree, sugar, nutmeg, pumpkin pie spice, and salt. Stir with your paddle attachment until it's combined.   Add the milk/butter mixture. Beat with an electric mixer until well-mixed.  Beat in the egg and yeast.

Add half (1 cup) of the flour to the pumpkin mixture.  Turn the mixer on low and beat for five minutes.  Add the other 1 c of flour and mix thoroughly.  Lightly grease a large bowl, and put the dough in the bowl.

Cover the bowl and allow to rise until doubled, about 1 hour.  Punch the dough down to roll into a 12x10 rectangle.

In a small bowl, combine the brown sugar and cinnamon.  Brush the softened/melted butter onto the surface of the dough.  Sprinkle with the brown sugar/cinnamon mixture.  Start rolling it up from the long side.  Pinch end seams to seal.

Use dental floss to slice the dough. Slide it under the dough, cross the threads, and pull.  It'll slice up perfectly!  Cut into 12 1-inch slices.

Place the rolls into a greased 9x13 pan.  Cover and allow to rise until doubled- 30-45 minutes.

Bake at 350 for 15-20 minutes or until golden brown.  Cool for 10-15 minutes.

For the Caramel Frosting:
While they are baking, prepare the caramel frosting.  In a saucepan, heat the butter until melted.  Stir in the brown sugar and milk.  Cook over medium-low heat for 1 minute.

Remove from heat.  Stir in the vanilla, pumpkin pie spice, salt, and powdered sugar.  Stir until well blended.  Turn heat as low as you can, and keep it there until the cinnamon rolls are done.

For the Cream Cheese Frosting:
Beat the cream cheese until it's light and fluffy.  Add powdered sugar and vanilla.  Beat in milk.  Stir until smooth.

After the cinnamon rolls have cooled for 5-10 minutes, spread the cream cheese frosting on top.  Drizzle the caramel frosting on top of that.

World's Best Rolls #2 (actually should be #1 because they really are the best!)

Well, folks, hell has had another ice age.  It has frozen over again!  Last time, it was because I asked my oldest brother, who never used to cook, for a recipe.  This time, my mom asked me for this roll recipe.  WHA??!?  My mom has been using the same roll recipe for as long as I can remember, and it is fabulous.  They are wonderfully soft and tender crescent rolls.  They've graced our Thanksgiving, Christmas, and many Sunday dinners for years and years.  Well, I bring these puppies over to dinner today, and they were hands-down the best rolls I've ever tasted.  They were so soft, and the texture was perfect.  With a little bit of butter (or a lot), I thought I'd died and gone to buttery roll heaven.  I swear that henceforth I shall never make another roll recipe again.

World's Best Rolls
source: http://fabulesslyfrugal.com/delicious-rolls/

Makes 2 dozen

• 2 Tablespoons dry yeast
• 1 cup warm water
• 2 Tablespoons sugar
• 1/2 cup oil
• 1-1/2 cup scalded milk
• 2 eggs, beaten
• 1/4 cup sugar
• 2 teaspoon salt
• 6-7 cup flour

In a small bowl, combine the warm water (it should be between 105-110 degrees for the yeast to work), yeast, and sugar.  Stir to combine.  It will foam up after five minutes.  If it doesn't foam up, the yeast has been killed.  Start over!  

While that is foaming, put the milk in the microwave for about two minutes to scald it. Pour it into whatever you'll be mixing the dough in.   Let it cool for a couple minutes and add the oil, sugar, and salt.  

Stir in one cup of flour.  Add the two beaten eggs.

Add the yeast mixture.  Mix.  Add the remaining 5-6 c of flour, one cup at a time.  Stir after each addition.  I added 5 1/4 cups of flour.  It should be a bit sticky.  

Knead the dough until it is smooth.  Cover and let it raise for 1 to 1 1/2 hours or until doubled in size.

Grease two 9x13 pans.  Shape the dough into 24 rolls- put 12 in each pan.  Cover and let raise for 30-60 or until doubled in size again.  I once read somewhere that the less you handle the dough, the more tender it will be.  Once the dough is out, I gently rip it in half, then each half into fourths.  (eight pieces total)  Then I break each of those into thirds.  Who knew you'd actually need to know fractions as an adult. Do whatever works for you as long as you get 24 rolls out of it.  

Bake in a 425 degree oven for 10-12 minutes.

Brush those babies with butter and devour them!

World's Best Dinner Rolls

Any recipe you have for rolls needs to be incinerated.  Have a bonfire, make s'mores, and laugh while your great-grandmother's roll recipe goes up in flames.  This recipe makes the softest, most delicious rolls.  Ever.  Sorry to all the Mabels, Bettys, Margories, and Ethels out there that had a recipe passed down for 10 generations.  This recipe has officially trumped yours- for good.  These rolls are a-maz-ing. 

World's Best Dinner Rolls

source: http://www.ourbestbites.com/2009/10/worlds-best-dinner-rolls/

2 c whole milk

1/2 c + 1 T sugar, divided

1/3 c butter

2 t kosher salt

2 pkgs instant dry yeast (4 1/2 t)

2/3 c warm water (105-115 degrees)

8-9 c flour

3 beaten eggs

Combine milk, butter, 1/2 c sugar, and salt in a saucepan over medium heat until the butter melts.  Pour the mixture into a bowl and place in the fridge to cool down while you prepare the yeast mixture.  

Dissolve the yeast and 1 T of sugar in the warm water.  Let it sit for ten minutes.  The yeast mixture should foam and bubble up.  If it doesn't get all big and poofy, the water was probably too hot.  This step is important.  If the yeast doesn't rise, the bread won't either.

In a large mixing bowl, combine 3 c of flour and the cooled milk mixture.  Beat on low for 30 seconds, scraping down the sides often.

Add yeast mixture and beat on high for 3 minutes.  Add the beaten eggs. Add enough of the remaining flour to make a soft dough.  Don't add too much flour or the rolls will be dense.  The dough will be very soft.  

Place the dough in a warm place to let rise for 30 minutes.  I always boil water in a pyrex glass measuring cup in the microwave and leave it in there.  I add the bowl with the dough in the microwave and let it rise in there. It stays nice and warm in there from the boiling water.  Works like a charm.

Once it has doubled in size, roll it into a rectangle about an inch thick.  Use a pizza cutter to cut it into 12 pieces.  Roll each piece into a ball and place it in a greased 9x13 pan.  

Boil more water and leave it in the microwave.  Add the pan of rolls and let it rise for 30 minutes.  

About ten minutes before they are done rising, preheat the oven to 375.

Bake them for 15-18 minutes or until golden brown on top.  

Rub a stick of cold butter on top of the rolls.  Buttery, golden, delicious puffs of floury goodness.

Again, sorry Grandmothers all over the world in heaven above.  You ain't got nothing on this!

Pecan Sticky Buns

Sticky buns?  I'm not referring to someone who sat in syrup.  Although, that would be quite comical.

One of the many joys of being pregnant is the little sleep you get toward the end.  I still have about five and a hlaf weeks to go, but I've been sleeping as much as an insomniac who drank five Rockstars.  About a week ago, I woke up at 5:30 and could not go back to sleep for the life of me.  I decided that if I was going to get up at the crack of dawn, I would at least make it worth my while by making a breakfast that takes three hours to finish.  My husband usually comes strolling down the stairs around 10:00 in the morning when he wakes up, but when I made these, he was down by 8:30 wondering what the smell was that had been wafting through the house.  These were all that I'd hoped they would be.  The bread was perfectly tender, and the caramel pecan sauce was amazing.  I'd take these over cinnamon rolls any day of the week.

 Pecan Sticky Buns
source: The Taste of Home Baking Book

2 t active dry yeast
1 1/4 c water (110-115 degrees)
3 T butter, softened
3 T sugar
2 T dry milk powder
1 t salt
3 - 3 1/4 c bread flour (I used all-purpose)

Filling:
1/3 c butter, softened
1 T sugar
1/4 c brown sugar (my own addition here)
1 t cinnamon

Sauce:
1/2 c packed brown sugar
1/4 c butter
1/4 c corn syrup
1/2 c chopped pecans

Dissolve the yeast in warm water.  While it is foaming, put the butter, sugar, milk powder, salt, and 2 c flour in a bread maker.  Once the yeast has foamed, add it into the bread maker as well.  Turn it to the dough setting.  Let it mix for a few minutes then add enough of the remaining flour to make a soft dough.    Let the bread maker run its course until the dough has doubled in size. 

Once it has doubled, pour it out onto a floured surface.  Roll it into a 16 x 10 rectangle.  Spread the butter all over the rectangle.

 Sprinkle with the sugars and cinnamon. 

 Roll it up jelly-roll style.

 Use kitchen string or floss (it sounds crazy, but it works great!) and slide it under the dough.  Cross the string or floss and pull tight to cut all the way through.  Cut into 12 pieces.

 Look at that nice smooth cut!

 Once they are all cut, set them aside while you make the sauce.

In a saucepan, combine the brown sugar, butter, and corn syrup.  

 The mixture will start to boil and the sugar will be dissolved.  Add the pecans.

 Pour the mixture into a greased 9 x 13 pan.  Place the 12 rolls on top.

 Place them in a warm place until doubled in size.  I always boil water in a Pyrex measuring cup and keep it in the microwave with the rolls.  The rise quite nicely in there.  Here is the pre-oven picture.

 Bake in a 375 degree oven for 20-25 minutes or until they are golden brown.  Cool for three minutes.

 Invert them onto a serving platter or whatever you have that is 9 x 13 size. 

Get ready to have some delicious sticky buns!

I took a few over to my neighbor (shout out, Madison!) and she was just pleased as punch.  She said that it was a nice break from cleaning bathrooms and doing laundry.  I'd think anyone that would get these as a surprise would be just thrilled to pieces.  They are divine.

Butterscotch Monkey Bread

Imagine waking up to the smell of fresh-baked bread, butterscotch, and brown sugar.  Man, if that doesn't lure a hibernating husband and kids out of bed, I don't know what would.  Well, maybe you'd better fry up some bacon while you're at it.  The smell of cooking bacon would rouse George Washington out of his grave.  Back to the bread... The wonderful thing about this recipe is that you prepare it the night before and pop it into the oven when you wake up.  This is a perfect breakfast for Christmas morning or when you have big group coming for breakfast in the morning.  It won't fail you.  It will consume you.  :)

Butterscotch Monkey Bread

Source: Cooks.com  http://www.cooks.com/rec/view/0,195,140160-225202,00.html

24 frozen Rhodes rolls

1 c brown sugar

1 box butterscotch cook and serve pudding (not instant)

1/4 c sugar

1 t cinnamon

1 stick butter ( don't you dare use margarine)

pecans or walnuts (optional)

The night before you want to devour this, sprinkle some nuts on the bottom of a greased bundt pan.

 Place the frozen Rhodes rolls in the pan. 

 Mix the brown sugar and pudding mix together.

 Sprinkle all of it over the rolls.

 Mix the cinnamon and sugar together and sprinkle that over the rolls.

 At this point, they are completely covered in powdery goodness.

 Pour the melted butter over everything.

 Try to cover as much of the sugar as you can. 

 I forgot to take pictures from here, but it's a piece of cake from here on out.  Cover the bundt pan with plastic wrap.  I did not do this, and one I woke up in the morning, I had an overflowing doughy monster on my counter. 

Leave the pan on the counter overnight.  In the morning, preheat the oven to 350.

Place the bundt pan on a cookie sheet and bake for 30 minutes.  PS- don't forget to remove the plastic wrap.  :)

Remove it from the oven and invert it onto a plate.  Serve warm.  Let the moans begin.

Cheesy Garlic Bread Swirls

When I say the word "dangerous," what comes to mind?  Jumping over a bonfire in a gasoline-soaked velour jumpsuit?  Riding a bike with flat tires down the side of Hoover Dam into the water below?  Playing a blind-folded game of Slice-the-Watermelon with your grandpa's samurai swords while all of your friends are standing within a two foot radius?  Trying to get a closer look into the center of a geyser in the hopes that the steam will open your pores prior to a facial appointment?  Yes.  All of these things are highly, highly dangerous.  In fact, I don't recommend any of these.  I do however, recommend this dangerously delicious recipe.  Man alive!  I could eat about a million of these.  They were a delight!  I served these alongside a pasta bar with homemade alfredo, marinara, and pesto.  Dipping these golden wonder puffs in alfredo was a life-changing experience.  mmm.  mmm.  mmm.

 Cheesy Garlic Bread Swirls
source: Our Best Bites Cookbook or their website

1 1/2 t active dry yeast
3/4 c warm water
3/4 T sugar
1/2 t salt
1 1/2 T vegetable oil
1 egg, separated
2 - 2 3/4 c flour, divided
1 T cold water

1/2 c butter, softened
1 1/2 T Parmesan Cheese
1/2 t oregano
1/2 t garlic powder
1/2 t Italian seasoning
1 1/2 c mozzarella cheese

Combine the yeast, sugar, and water in a bowl.  Stir to combine.  Let it rest for ten minutes.  The yeast should be very bubbly, foamy, and blobish looking.

Add the salt, vegetable oil, and egg yolk.  Save the white for later.  Add 1 1/2 c flour into a bread maker.  Add the yeast-water-egg-oil mixture.  Set the bread maker to "dough" setting.  Add the remaining flour until the dough is soft and barely sticks to your finger.  If you're mixing by hand, follow the ingredients and mix by hand until the described consistency is reached.  Let the dough rise for 1 hour. 

While that is rising, combine the butter and seasonings. 

Roll the dough out to a 18x6 inch rectangle. 

 Spread the herbed butter on top.

 Sprinkle with lots and lots of cheese.  Have I mentioned that I love cheese?

 Roll the dough up as though you are making cinnamon rolls.  Use dental floss to cut the bread into 8 equal pieces.  If you've never done it before, it doesn't leave a trace of mint flavor, and it slices the rolls perfectly every time.  Slide the dental floss under the dough to the desired thickness.  Mine were about two inches thick.  Bring the floss up and cross them as if you were going to tie a knot.   Instead of making a knot, you just pull the floss in opposite directions.  It will slice it right down the middle.  I put mine in a greased 9 inch round cake pan.

 Place in a warm spot, cover, and let rise for 25-30 minutes or until doubled in size.  Bake in a 350 degree oven for 18-22 minutes. 

 When you take them out, the cheese on top will be every so slightly browned.  If it gets brown too quickly, place foil over the top of the rolls.  You don't want it to get much darker than the picture here. 

Ready?  Set?  Devour!  These are amazing.  I'm going to have to post that alfredo recipe that I found.  It's amazing, and it went perfectly with these Heavenly rolls.

Rosemary Focaccia Bread with (optional) Garden Fresh Bruschetta

Now, I know the picture of this bread looks like no more than bagel ripped in half, but let me tell you... this bread is amazing!  When it was fresh out of the oven and slightly cooled, we ripped into it and dipped it in olive oil sprinkled with freshly ground pepper and sea salt.  Good golly miss Molly!  I had a second loaf that I didn't think we would eat, and I was taking it to a neighbor.  As I was walking out the door, my husband said, "If they're not home, can I please have it?"  Unfortunately for him, the neighbor was home and gladly accepted a loaf a warm freshly baked bread.  This is one of those recipes that I will make over and over and over again.  I could not get enough of this stuff!  If I wasn't watching what I was eating, I would have devoured this whole thing myself!  This bread would be the perfect companion to any Italian meal.  I honestly think it was just as good or better than any restaurant bread I've had.  Thank the first Star Wars trilogy that I found this recipe!

 Rosemary Focaccia Bread
source: Our Best Bites cookbook- It is also on the "Our Best Bites" Website

1 c warm water
1 T active dry yeast
1 T sugar
2 1/4- 2 1/2 c flour, divided
1 t kosher salt
2 T rosemary, divided
1/4 t oregano
1/4 t garlic powder
2 T olive oil, divided

Garden Fresh Bruschetta
source: my head and my garden

2 roma tomatoes, sliced, seeded, and chopped
1 bunch green onions, chopped
5 basil leaves, sliced thin
1 T fresh parsley, chopped
2 T olive oil
1 t minced garlic
salt and pepper

Place the water, yeast, and sugar in a bowl and stir to combine.  Let it sit for 10 minutes until it gets all bubbly, foamy, and freaky looking. While it is working it magic, combine 2 c flour, salt, 1 1/2 T rosemary, oregano, and garlic powder in a bowl.  Pour the yeast into a bread machine.  If you don't have one, pour it into a large bowl.  Add the flour mixture and 1 T olive oil. 

 Mix well.  Continue to add the remaining flour until you have a soft, sticky dough.  And when I say sticky, I mean sticky!  Let the dough rise for an hour. 

 Place the dough onto a floured surface and break it into two equal parts.  Place them on a greased baking sheet.  I put mine on a half baking sheet, and it was perfect.    Let them rise until they are doubled in size- about 45 minutes. 

 Brush them with the remaining olive oil and sprinkle with the remaining rosemary and some sea salt.  My sprinkling was pathetic, but it wouldn't stick since it wasn't the ground rosemary. 

Bake in a 375 degree oven for 15-20 minutes or until light golden brown.  Serve as soon as possible! 

 To make the bruschetta, just comine all the ingredients and serve atop torn pieces of the bread.  It tasted like Heaven! 

And if anyone out there is wondering how my exercise excursion is going, I've been working out and eating better for two weeks, and I've lost 7 1/2 inches and five pounds!  woohoo!  I'm sorry I'm not able to blog as often as I'd like, but I'm kissing those pounds goodbye and loving every second of it!  :) 

Hamburger Buns

I know I have another Hamburger Bun recipe on here, but this recipe... This one right here... is the perfect hamburger bun.  The texture, the taste, the size, everything.  In fact, I only needed four of them, so I took four to a friend.  On Facebook that night she posted, "I have to say it publicly... Your buns are awesome!"  Now, I have been working out lately, but she was speaking of these tasty buns.  They were easy to make and better than any store bought bun you'll ever find. 

 Hamburger Buns
Source: King Arthur Flour Baker's Companion (another amazing cookbook) It's also on their website

1 c water
2 T butter
1 lg egg
3 1/4 c flour
1/4 c sugar
1 t salt
1 T instant yeast
1 t onion powder (optional)
1/2 t dried minced onion (optional)
sesame seeds (optional, but oodles better with them)

Combine all ingredients and mix them together.  (I didn't use the onion powder or minced onion.) I threw them all into a bread make and put it on the dough setting.  If you don't have a bread maker, knead it until it forms a soft, smooth dough.  Place it a bowl, cover it, and let it rise for an hour.

Once it has risen for an hour, divide the dough into eight pieces.  Shape the dough into flattened ball.  See the picture below. Place the dough discs on a greased cookie sheet.

 Let the dough rise for 30-40 minutes or until they are big and puffy.  I know you love my scientific terms and big vocabulary.  If you are going to use the sesame seeds, brush the tops of the risen dough with egg whites and sprinkle on some sesame seeds.

 Bake the buns for 12-15 minutes in a 375 degree oven.   They should be golden brown and beautiful on top. Allow them to cool for a few minutes before removing them to a rack to cool. 

One of the best things about these buns is that you get to pull them apart.  You know how the store-bought buns are like that, and you have that one flat end?  These totally do that.  Amazing.

The next time we do pulled pork sandwiches, I'm going to use this recipe and make slider buns.  This would be a perfect recipe for that. 

In the picture above, I made cheddar-stuffed hamburgers with sauteed onions.  It was great.  These buns are out of sight!  But they will never be out of mind.  :) 

Garlic Bubble Loaf

When I mention the word bubble, don't pleasant thoughts come to mind?  Blowing bubbles with kids on a beautiful Spring afternoon, wrapping yourself in bubble wrap and rolling down a large hill, playing Bubble Bobble for hours until you finally beat that nearly impossible last level, soaking in a bubble bath while the kids pound on the door to ask you if they can have a popsicle.  Well, this lovely little garlic (another wonderful thought provoking word) bubble loaf is just one more thing to add to that list.  In addition, this is so easy to make, and everyone will love it.  The best part for all the yeast-fearing folk?  This uses Rhodes frozen rolls, so you don't have to make the dough.  No more excuses to use Pillsbury biscuits.

Garlic Bubble Loaf
source: Taste of Home 5 ingredient Cookbook

frozen Rhodes rolls- 11
1/4 c butter
1 t dried parsley
1/2 t garlic powder

Thaw the frozen Rhodes rolls.  I placed mine in a Ziplock and set it in warm water water until they were thawed.

Melt the butter in a bowl and add the parsley and garlic powder.

 Dip the rolls in the butter.

 Place them in a greased 8x3 1/2 loaf pan.  I did 8 on the bottom and three on top.

 Put some water in a microwave safe bowl and bring to a boil.  Place the loaf pan in the microwave with the boiling water.  Let it rest for one hour or until double in size. 

Preheat the oven to 350.

 Bake for 30 minutes.

 Flip the pan over with a hot pad to release the rolls.  Serve on a plate. 

These just fall right apart when you pull one off.  Mmmm... Mmmm... Good.