Wednesday, December 11, 2013

Easy dinner rolls

Easy dinner rolls

Easy Dinner Rolls

Yield: 24 rolls

These dinner rolls are super simple- just mix the dough, let it chill, form the rolls, let them rise, then bake. No kneading necessary!

Ingredients:

1 cup warm water (105° F. to 115° F) (40C – 46C) Lukewarm
2 packages active dry yeast
1/2 cup salted butter, melted (227gram)
1/2 cup granulated white sugar
3 large eggs
1 teaspoon salt
4 to 4 1/2 cups (or so) all-purpose flour
additional melted butter

Directions:

1. Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes. If it does not become foamy, your yeast is probably old and not active- it's best to throw it out and start again.

2. With a wooden spoon, stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). The dough should no longer be sticky. Place round ball of dough into a new bowl that has been sprayed with nonstick spray. Cover with plastic wrap and refrigerate 2 hours or up to 4 days.

3. Grease a 13x9-inch (33cm x 22cm) baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place balls in even rows (4 rows by 6 rows) in the prepared pan. Cover with a dish towel and let dough balls rise until doubled in volume, about 1 hour (or so). You can leave them to rise longer if you need to.

4. Preheat oven to 375° F (190C). Bake until rolls are golden brown and cooked through, 15-20 minutes. If they are browning too quickly on top, tent foil over the rolls until finished baking. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.

Tips:

*In this recipe, don't use quick-rising dry yeast.
*Before adding the yeast mixture, use an instant-read thermometer to check the temperature of the water (it's important that it's in the temperature range indicated)
*These rolls may be baked early in the day and re-warmed when ready to serve.

Source: RecipeGirl.com

 

Easy Dinner Rolls

Breads, Rolls, Dough

Easy Dinner Rolls

Yield: 24 rolls

These dinner rolls are super simple- just mix the dough, let it chill, form the rolls, let them rise, then bake. No kneading necessary!

Ingredients:

1 cup warm water (105° F. to 115° F) (40C – 46C) Lukewarm
2 packages active dry yeast
1/2 cup salted butter, melted (227gram)
1/2 cup granulated white sugar
3 large eggs
1 teaspoon salt
4 to 4 1/2 cups (or so) all-purpose flour
additional melted butter

Directions:

1. Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes. If it does not become foamy, your yeast is probably old and not active- it's best to throw it out and start again.

2. With a wooden spoon, stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). The dough should no longer be sticky. Place round ball of dough into a new bowl that has been sprayed with nonstick spray. Cover with plastic wrap and refrigerate 2 hours or up to 4 days.

3. Grease a 13x9-inch (33cm x 22cm) baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place balls in even rows (4 rows by 6 rows) in the prepared pan. Cover with a dish towel and let dough balls rise until doubled in volume, about 1 hour (or so). You can leave them to rise longer if you need to.

4. Preheat oven to 375° F (190C). Bake until rolls are golden brown and cooked through, 15-20 minutes. If they are browning too quickly on top, tent foil over the rolls until finished baking. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.

Tips:

*In this recipe, don't use quick-rising dry yeast.
*Before adding the yeast mixture, use an instant-read thermometer to check the temperature of the water (it's important that it's in the temperature range indicated)
*These rolls may be baked early in the day and re-warmed when ready to serve.

Source: RecipeGirl.com

 

White Chocolate Malva Pudding with Red Currant ripple

White Chocolate Malva Pudding with Red Currant ripple

White Chocolate Malva Pudding with Red Currant ripple



For the red-currant ripple

125 ml red currants – look in the frozen food section
125 ml sugar

Place the red currants and sugar in a glass bowl and microwave for about 3 minutes.
Remove from the microwave and allow the mixture to cool.


For the Malva Pudding

125 ml self – raising flour
125 ml butter
125 ml caster sugar
pinch of salt
5 ml baking powder
50 ml milk
3 eggs
white chocolate

Preheat the oven to 180 C.
Place all the ingredients in your cake mixer and beat until the batter is creamy and light in color. 
Prepare 4 oven-proof cups by spraying them with Spray ‘n cook.
Spoon some batter into the cups, about a third full.
Top the mixture in each cup with some red currant “jam” and top with the other batter.
Do not fill the cups more than 3/4 full.
Bake for 15 – 20 minutes or until a skewer comes out clean when inserted into the puds.


For the White Chocolate Sauce

100 g butter
125 ml cream
100 g Lindt white chocolate
5 ml vanilla extract

Place all the sauce ingredients in a small pot and melt slowly until it starts to boil.
Boil for 1 minute to thicken the sauce and once the puddings come out of the oven,
pour the hot sauce over them.

Serve with more red currants to cut through the
decadent sweetness of this desert.

Recipe: RSG and Herman Lessing’s book Voorskoot

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Nutella Croissant Pudding

Nutella Croissant Pudding



Serves  6-8

Ingredients

180 g Nutella
8 croissants
500 ml cream
250 ml milk
4 eggs
5 ml vanilla extract

Method
Slice the croissants in half and spread one half with Nutella.
Place the top half back on and repeat with all the croissants.
Cut the croissants in smaller pieces and arrange in an oven dish that you have sprayed with Spray ‘n Cook.
Pour the cream and milk into a mixing bowl and add the eggs and vanilla. Whisk and pour over the croissants.
Allow the croissants to stand for 1 hour so that the croissants soak up all the liquid.
Preheat oven to 180 C and bake for 55-60 min until the custard has set.
Serve with ice-cream or custard.

 

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