by Kitchen Company Crew | Feb 25, 2021 | Breads & flatbreads, Recipe, Savory Baking |
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
- 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
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
by TheKitchenCompany | Oct 30, 2019 | Recipe, Savory Baking |
We’re featuring this recipe because our November Feature Giveaway is a pizza set by Emile Henri in honor of National “Pizza With The Works Except Anchovies” Day on November 7th. We’re choosing to feature the Emile Henry pizza stone because it is second to none for even heating, withstanding high temperatures, creating a crisp crust, and making pizza at home a joy. The set also comes with a pizza peel to make extracting your pizza from the oven less, shall we say…hazardous.
You might want to practice making dough (for when you win the pizza set) so we got this recipe straight from the Emile Henry website. Yes, you could just buy some premade dough at Trader Joe’s or some other supermarket but why would you want to when this recipe is so dang easy? Fresh pizza dough makes such a huge difference. Whether you like your pizza loaded with toppings or just with a bit of olive oil and fine cheese, the crust will take that pizza from ordinary to amazing. Once you have your dough ready, it’s full steam ahead for the pizza lovers in your life. This pizza-at-home thing just might become a habit. Sounds good to me…
What is your favorite type of pizza? Do you make it at home or get take-out? Does anyone really like anchovies on their pizza? Let us know in the comments below.
Link to the original recipe here.
Easy Homemade Pizza Crust
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 45 minutes mins
- 3 cups all-purpose flour
- 1 envelope fast-rising dry yeast
- 1 tsp salt
- 4 tbsp cornmeal
- 1 cup water very warm
- 2 tsp sugar
- 2 tbsp olive oil
Combine flour, yeast, sugar, and salt in mixing bowl. Whisk until ingredients are blended.
2. Stir in water and 2 tbsp olive oil until well blended.
3. Place dough on a lightly floured counter, baking mat or cutting board. Knead 10 minutes. Cover with towel and let rest for 20 minutes
4. Sprinkle Pizza Peel with 2 tbsp. cornmeal. Place dough on peel and press into a circle. Stretch and roll dough shaping a 14-inch circle and add toppings.
5. Bake at 425 degrees for 15-20 min., or until crust is crispy.
GRILLING DIRECTIONS:
1. Preheat your grill:
CHARCOAL, NATURAL WOOD GRILLS: Light charcoal, dump coals on bottom grate, spread out coals, put top grill grate in place and place stone on top of grill grate. Let stone heat up to cooking temperature 500 - 700 degrees F, depending on your recipe instructions.
GAS GRILL: Light burners, put pizza stone on grill grate, let stone heat up to cooking temperature, 500-700 degrees F, depending upon your recipe instructions.
2. Meanwhile, roll out pizza dough onto a pizza peel. Add sauce, cheese, and toppings.
3. Just before cooking, sprinkle2 tbsp. of cornmeal on Pizza Stone. Slide pizza directly onto hot Pizza Stone. Cover the grill and cook over high heat for 15-20 min., or until crust is lightly browned and the top is bubbly.
4. When pizza is done, remove it with pizza peel. If you're making another right away, place a platter; or serve pizza right on the Pizza Stone. Lift up Pizza Stone at handles using potholders. The handles will be very hot.
5. Place the stone on cutting board or trivets.
6. Cut pizza slices directly on Pizza Stone
CHEESE PIZZA: Spread 1 cup tomato sauce with 2 tsp. Italian Seasoning on dough leaving 1/2 to 1-inch rim. Sprinkle on 2 cups shredded Mozzarella cheese
PESTO PIZZA: Drop 5-6 spoonfuls of pesto on cheese pizza.
MUSHROOM PIZZA: Slice medium onion and 8 oz mushrooms, saute them in olive oil until soft. Spread on top of cheese pizza.
by TheKitchenCompany | Oct 2, 2019 | Breakfast, Brunch, Recipe, Savory Baking |
This recipe is from the NordicWare site. We’ve chosen to include it here because of our October 2019 Featured Give-away.
Cooking your entire meal on a single sheet pan makes dinners easy and delicious and cleanup is a breeze. After you try this recipe, let us know what you think in the comments below. And don’t be afraid to experiment and change things up based on what you have on hand. The original recipe (as shown here) is southwest inspired but could easily be changed up by substituting different spices. You could use any summer squash in lieu of zucchini. Let your imagination (and your spice pantry) go crazy.
You’ll find the following items that were used in this recipe at The Kitchen Company.
** Used in this recipe **
- NordicWare Baker’s Half Sheet Pan
- Measuring cups
- Measuring spoons
- Mixing bowls
- Mixing spoons
- Chef’s knives
- Salt
- Pepper
- Paprika
- Oven mitts/potholders
** Optional tools **
- Silpat half sheet pan non-stick liner (optional)
- Corn Cutter (for getting the kernels off fresh cobs) (optional)
- Garlic peelers and mincers
Sheet Pan Sweet Potato Hash
Prep Time 20 minutes mins
Cook Time 22 minutes mins
Total Time 42 minutes mins
- oil for the pan (or use a Silpat)
- 2 sweet potatoes peeled and cubed
- 2 zucchini sliced or cubed
- 1 red bell pepper sliced
- 1/2 red onion sliced
- 1 (15oz) can black beans rinsed and drained
- 1 cup corn fresh or frozen
- 1/4 cup olive oil
- 3 cloves garlic minced
- 1 1/2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- salt and pepper
- 6 eggs
Preheat oven to 425F. Lightly oil or spray Baker's Half Sheet pan. Place sweet potatoes in microwave safe bowl and precook for 3-5 minutes. Alternately you can pre-parbake them or steam them for 8-10 minutes. When they are cool enough to handle, mix the cubed sweet potatoes with the zucchini, red bell pepper, onion, black beans, corn, olive oil, garlic, chili powder, cumin, and paprika.
Spread the mixture evenly onto prepared half sheet. Bake for 15-20 minutes, stirring halfway through. Remove from the oven and, using a spoon, make six wells in the vegetables for the eggs. Crack an egg into each well. Sprinkle eggs with salt and pepper and return to the oven for an additional 7-9 minutes or more depending on how you like your eggs. Serve immediately.
