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Delicious Pull-Apart Dinner Rolls

Delicious Pull-Apart Dinner Rolls

Delicious Pull-Apart Dinner Rolls

These are made with pureed squash - a great way to get some winter veg into your diet.
Course Bread
Cuisine American

Equipment

  • mixing bowl
  • baking sheets

Ingredients
  

  • 1 1/2 cups warm milk
  • 2 1/4 tsp dry yeast
  • 2 tbsp sugar
  • 1 tbsp salt
  • 1 egg, lightly beaten
  • 3/4 cup pureed squash of your choice
  • 5 tbsp butter or coconut oil
  • 4-5 cups all-purpose flour
  • 2 tbsp butter, melted
  • 2 tsp sesame seeds or poppy seeds

Instructions
 

  • In a large bowl, combine milk, yeast, sugar, and salt. Let it stand for 5 minutes, then add the egg and beat well to combine.
  • Add the squash and butter (or coconut oil) to the liquid; mash with a fork until the butter is in small pieces. Add 1 1/2 cups flour and mix well with a wooden spoon. Gradually mix in more flour by the cupful until the dough collects around the spoon and pulls away from the sides of the bowl. You might not need all the flour.
  • Transfer to a lightly floured surface and knead for about 2 minutes. Put dough in a greased bowl and cover with a tea towel. Let it rise in a warm place until doubled in size, about 1 hour or so.
  • Preheat the oven to 400F and butter a large baking sheet.
  • Punch down the dough and turn it out onto a lightly floured work surface. Knead until it is smooth and supple, about 7 minutes. Cut the dough into four equal pieces. Then cut each piece into 4-6 smaller pieces.
  • Roll each piece into a round ball and around the rounds on the baking sheet so they barely touch. Brush with melted butter and sprinkle with sesame or poppy seeds. Cover with plastic wrap and let rise for 30 minutes.
  • Bake until golden brown, about 20 minutes. Let cool, then pull apart to eat.
Keyword rolls, dinner rolls, yeast, squash
Easy No-Knead Bread

Easy No-Knead Bread

No-Knead Bread

The Kitchen Company
This is the easiest way (that I know of) to make delicious bread!
Prep Time 18 hrs 15 mins
Cook Time 45 mins
Total Time 19 hrs
Course Bread, recipe, Side Dish
Cuisine American
Servings 12 people

Equipment

  • Cast iron dutch oven
  • glass mixing bowl
  • Silicone spatula

Ingredients
  

  • 3 cups flour, all purpose
  • 1/4 tsp yeast
  • 1 1/4 tsp sea salt
  • 1 1/2 cups water

Instructions
 

  • Stir together dry ingredients. Add water all at once. Stir until all flour has been incorporated. Cover with a tea towel and leave for 12-18 hours. Try not to leave it in a drafty or particularly cold area. If your house is really chilly, let it rest inside your oven--NO HEAT.
  • After 12-18 hours, fold the dough a few times putting the seams on the bottom. Cover with plastic wrap. Let rest for 15 minutes. (if pressed for time, you can actually skip this step without affecting your final product too much).
  • Sprinkle your work surface with flour and tip the dough onto it. Quickly shape it into a ball. Sprinkle with more flour or some cornmeal. Cover with a cotton (not terry cloth) towel and let rest for 2 hours. TIP: If you place your dough on some parchment paper at this stage, it is easier to pop it in the pan and remove it from the pan.
  • Preheat your oven to 500F with your cast iron Dutch oven inside. After the 2-hour resting period and a preheated oven is ready, carefully flip your dough ball inside the hot pot. Lower the oven temp to 450F then cover and bake for 30 minutes.
  • Uncover and continue to bake for another 15-30 minutes or until sufficiently browned. Cool the loaf on a wire rack. Try to resist cutting it until it's cooled as it's still cooking inside the crust.

Notes

This recipe is very easy to tweak by adding herbs or cheese or whatever. Add-ins can be stirred into the dough at the very beginning. Crust toppings can be added either before the 2 hour rise or just before baking. If adding spices to the crust, a light spraying of water will help the spices stick during baking.
Keyword bread, no-knead
Easy Flour Tortillas

Easy Flour Tortillas

Easy Flour Tortillas

This recipe is so easy, you can make these to accompany your dinner tonight! You can purchase a tortilla press and a tortilla warmer at The Kitchen Company.
Prep Time 5 mins
Cook Time 15 mins
Total Time 30 mins
Course Side Dish
Cuisine Mexican
Servings 12 tortillas

Ingredients
  

  • 3 cups all-purpose flour
  • 1.5 tsp fine sea salt
  • 1 tsp baking powder
  • 1/3 cup coconut oil room temperature, NOT melted
  • 1 cup hot water hottest tap water

Instructions
 

  • Mix dry ingredients. Add coconut oil and use a pastry cutter to blend the flour mixture with the coconut oil.
  • Add the hot water all at once and mix until you have a shaggy dough.
  • Turn the dough out on your work surface and knead it together until all the dry bits are mixed in nicely. Cover and let rest for 10 minutes.
  • Heat a heavy-bottomed skillet or comal to about medium heat. Cut the dough into 12 equal pieces (more or less for smaller or larger tortillas). Roll into little dough balls for use with a tortilla press (or roll them by hand with a rolling pin).
  • Place tortilla on the hot skillet, turning after about 30 seconds (cook time depends on the thickness of your tortillas). If they burn before cooking fully, lower the heat. Place cooked tortillas in a towel or tortilla warmer. Or just eat them.

Notes