What's Cooking?

Molten Chocolate Cookies

Delicious!

Sixty Minute Cloverleaf Rolls

I make these for Thanksgiving every year.  They are easy enough to make more often and I need to remember to make them more often...:)

1/2 cup low-fat milk
1/4 cup sugar
2 teaspoons salt
3 tablespoons butter
3 packages of dry active yeast (6 3/4 teaspoons)
1 1/2 cups warm water (105F – 115F)
5 – 6 cups all-purpose flour

In a small saucepan, stir milk, sugar, salt and butter together. Heat over low heat until butter melts and sugar dissolves. Cool until lukewarm.

Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture and 4 1/2 cups flour to yeast mixture, and using a dough hook, mix on low speed for about 1 minute. With the mixer still going, add remaining flour, 1/2 cup at a time, and mix about 1 1/2 minutes, or until dough starts to clean the sides of the bowl. Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.

Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel, and let it rise in a warm place, free from draft, for about 15 minutes.

Turn the dough onto a lightly floured surface, and divide into 24 equal pieces. Form each piece into a ball, and place in a greased muffin pan. Using kitchen shears ,cut each ball in half, then in quarters, and replace in the muffin pan.Cover the muffin pan with the dish towel, and let the dough rise for about 15 minutes.

Bake at 425ºF for 12 minutes, or until the rolls are golden brown. Remove from pans immediately, and cool on wire racks. 

Basic White Bread

I use this recipe to bake rolls for the holidays.  It is from my kitchenaid cookbook.

Ingredients 1/2 cup milk 3 tablespoons sugar 2 teaspoons salt 3 tablespoons butter or margarine 2 (1/4 ounce) packages dry active yeast 1 1/2 cups warm water (105F to 115F) 5-6 cups all-purpose flour Directions: 1. Combine milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm. 2. Dissolve yeast in warm water in warmed bowl. Add lukewarm milk mixture and 4 1/2 cups flour. Attach bowl and dough hook. Turn to speed 2 and mix 1 minute. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans side of bowl. Knead on speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch. 3. Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about an hour. 4. Punch dough down and divide in half. Shape each half into a loaf and place in a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. 5. Bake at 400 degrees F for 30 minutes. Remove from pans immediately and cool on wire racks. Makes two loaves (16 slices per loaf).