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Preheat oven to 350 degrees. Mix all together except avocado and tomato. Pour in greased casserole pan, 8 x 12 inches. Bake for 1 hour. Garnish.
Ingredients:
10 eggs, lightly beaten 2 cans (4 ounces) mild green chilis, chopped 1 container (1 quart) cottage cheese 2 cups grated Monterey Jack Cheese 1/2 cup flour 1/2 teaspoon baking powder Garnish: avocado slices and tomato slices
Preheat oven to 350 degrees. Mix all together except avocado and tomato. Pour in greased casserole pan, 8 x 12 inches. Bake for 1 hour. Garnish.
Blend cream and cream cheese over very low heat. Add chocolate and stir until melted, remove from heat. Beat egg yolks until thick and lemon colored. Blend in chocolate mixture. Beat egg whites with cream of tartar and salt until soft peaks form. Gradually add sugar beating until stiff peaks form. Fold in chocolate mix. Fill custard cups with 1/4 inch from top. Cover with foil. Freeze.
Servings: 7 – 8
Ingredients:
1/2 c. light cream
1 (3 oz.) pkg. cream cheese
1/2 c. semi-sweet chocolate bits
3 eggs, separated
1/4 tsp. cream of tartar
Dash salt
3 tbsp. sifted confectioners’ sugar
Blend cream and cream cheese over very low heat. Add chocolate and stir until melted, remove from heat. Beat egg yolks until thick and lemon colored. Blend in chocolate mixture.
Beat egg whites with cream of tartar and salt until soft peaks form. Gradually add sugar beating until stiff peaks form. Fold in chocolate mix. Fill custard cups with 1/4 inch from top. Cover with foil. Freeze.
Remove foil. Bake at 300 degrees for 45 minutes or until knife comes out clean. Serve immediately.
Thaw fish, if frozen. Separate into fillets; pat fish dry with paper toweling. Sprinkle 1 cup of the stuffing mix in a greased 10x6x2 inch baking dish. Layer the spinach souffle, mushrooms and pimiento atop the stuffing mix. Arrange the fish fillets atop.
Servings: 6
Ingredients:
1 lb. fresh or frozen fish fillets
1 1/2 c. herb seasoned stuffing mix
1 (12 oz.) pkg. frozen spinach souffle, thawed
1 (2 1/2 oz.) jar sliced mushrooms, drained
1/4 c. chopped pimiento
1 tbsp. mayonnaise or salad dressing
1 tsp. Dijon-style mustard
1/2 tsp. onion salt
3/4 c. shredded Swiss cheese (3 oz.)
1 slightly beaten egg
1/2 c. light cream or milk
Thaw fish, if frozen. Separate into fillets; pat fish dry with paper toweling. Sprinkle 1 cup of the stuffing mix in a greased 10x6x2 inch baking dish. Layer the spinach souffle, mushrooms and pimiento atop the stuffing mix. Arrange the fish fillets atop.
In a small mixing bowl combine the mayonnaise or salad dressing, mustard and onion salt. Spread over the fish and pimiento layer. Sprinkle shredded cheese atop.
Combine the beaten egg and light cream or milk, pour over casserole. Sprinkle remaining stuffing mix atop casserole. Let stand for 10 minutes. Bake covered, in a 350 degree oven for 25 minutes. Uncover, bake for 15 to 20 minutes more.
Combine cinnamon and sugar and sprinkle over apples. Add lemon juice and toss. Grease a 13 x 9-inch baking dish and spread half of the bread cubes in dish. Spread apples over bread, and spread rest of bread cubes on top; sprinkle with pecans. Beat cream cheese with mixer at medium speed until smooth. Add eggs, one at a time. Add half & half, maple syrup, and vanilla and mix until smooth. Pour mixture over bread, cover with aluminum foil, and refrigerate overnight.
Servings: 8 – 10
Ingredients:
1 loaf sturdy white bread, cubed
One 8-ounce container cream cheese
10 large eggs
1/2 cup chopped pecans (optional)
2 apples, chopped
1/2 cup sugar
Juice of 1 lemon
1 teaspoon cinnamon
2-1/2 cups half & half
1/2 cup maple syrup
1/2 teaspoon vanilla
2 Tablespoons powdered sugar
Combine cinnamon and sugar and sprinkle over apples. Add lemon juice and toss. Grease a 13 x 9-inch baking dish and spread half of the bread cubes in dish. Spread apples over bread, and spread rest of bread cubes on top; sprinkle with pecans. Beat cream cheese with mixer at medium speed until smooth. Add eggs, one at a time. Add half & half, maple syrup, and vanilla and mix until smooth. Pour mixture over bread, cover with aluminum foil, and refrigerate overnight.
Next morning, preheat oven to 375 degrees. Remove bread mixture from refrigerator and let stand for 30 minutes. Bake for 30 minutes, remove foil, and return to oven for 20 minutes more or until set. Sprinkle with powdered sugar, cut into squares, and serve with syrup.
Butter ramekins or two 7 x 11-inch baking dishes well. Fill dishes 1/2 full with bread cubes. In small bowl, mix butter, cream cheese, and syrup together after softening in microwave — OK to leave a little lumpy. Spoon this mixture over bread cubes and distribute evenly clear to edges.
Servings: 12
Ingredients:
1/2 cup (1 stick) butter (or margarine) 8 ounces cream cheese 1/2 cup maple syrup Bread cubes (1/2- to 3/4-inch square)* 12 large eggs 3 cups half & half 1-1/2 teaspoons vanilla Cinnamon
Butter ramekins or two 7 x 11-inch baking dishes well. Fill dishes 1/2 full with bread cubes. In small bowl, mix butter, cream cheese, and syrup together after softening in microwave — OK to leave a little lumpy. Spoon this mixture over bread cubes and distribute evenly clear to edges.
In large bowl, beat eggs, half & half, and vanilla. Pour over bread. Your bread cubes will be “floating” at this point — make sure all cubes are moistened. Dust with cinnamon, cover, and store overnight in refrigerator.
Bake in a 350-degree oven for 55 to 60 minutes. It is done when center is raised and firm and whole top is lightly browned. To serve, cut in serving pieces (we cut 6 per casserole dish). Top with diced strawberries and/or sliced bananas and chopped walnuts, then pour small amount of maple syrup and dust with powdered sugar. Serve immediately — this crashes quickly. Enjoy!
Whip cream until very stiff. Fold in the chocolate ice cream topping or syrup and creme de cacao thoroughly. Turn into individual souffle cups, or line muffin tins with paper cupcake liners and fill with the mixture. Cover. Freeze until firm, 2 to 4 hours. Serve frozen, topped with chocolate shavings for garnish, if desired. Makes 4 to 6 servings.
Servings: 4 – 6
Ingredients:
1 c. whipping cream
1 c. chocolate ice cream topping or syrup
1 tbsp. creme de cacao
Chocolate shavings for garnish (optional)
Whip cream until very stiff. Fold in the chocolate ice cream topping or syrup and creme de cacao thoroughly. Turn into individual souffle cups, or line muffin tins with paper cupcake liners and fill with the mixture. Cover. Freeze until firm, 2 to 4 hours. Serve frozen, topped with chocolate shavings for garnish, if desired. Makes 4 to 6 servings.
Tips: This is a great, simple dessert to multiply for serving to a large group of people. To vary the flavor, substitute caramel or butterscotch ice cream topping for the chocolate syrup and add an orange-flavored liqueur.
Mash potatoes with a mixer, add rest of the ingredients (except topping), and mix until well-blended. Spread in a 13 x 9-inch pan. Mix topping ingredients together until well blended (will be stiff and crumbly). Spread over sweet potato mixture.
Servings: 8
Ingredients:
One 29-ounce can sweet potatoes, drained 1/2 cup sugar 2 eggs, well beaten 1 teaspoon vanilla 1/2 cup milk 1/2 cup butter, melted 1 cup light brown sugar Topping 1/3 cup butter 1/2 cup flour 1 cup pecans, chopped
Mash potatoes with a mixer, add rest of the ingredients (except topping), and mix until well-blended. Spread in a 13 x 9-inch pan. Mix topping ingredients together until well blended (will be stiff and crumbly). Spread over sweet potato mixture.
Bake at 350 degrees for 30 minutes.
Preheat oven to 350 degrees and grease an 8 x 8 inch baking dish. Cream sugar and butter. Add eggs and beat well. Add pineapple and beat in bread and nutmeg. Pour into baking dish. Bake for 45 minutes or until browned.
Servings: 9
Ingredients:
3/4 cup sugar 4 eggs 5 slices bread, crusts removed 1/2 cup butter, softened One 16-ounce can crushed pineapple, drained Dash of nutmeg
Preheat oven to 350 degrees and grease an 8 x 8 inch baking dish.
Cream sugar and butter. Add eggs and beat well. Add pineapple and beat in bread and nutmeg. Pour into baking dish. Bake for 45 minutes or until browned.
Heat oven to 350 degrees and lightly oil a 13 x 9 x 2 inch baking dish. In a bowl whisk together yolks and milk. Pour flour into another bowl and whisk in milk mixture in a slow stream. In a large skillet, cook scallions in butter over moderately low heat until softened. Add custard mixture and bring to a boil over moderate temperature, whisking constantly (mixture will be very thick).
Servings: 8
Ingredients:
7 large eggs, separated, whites at room temperature
1-1/2 cups milk
6 Tablespoons all-purpose flour
1/2 cup thinly sliced scallion, including green
3 Tablespoons unsalted butter
3/4 pound Gruyere, grated (about 3-1/2 cups)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Heat oven to 350 degrees and lightly oil a 13 x 9 x 2 inch baking dish.
In a bowl whisk together yolks and milk. Pour flour into another bowl and whisk in milk mixture in a slow stream.
In a large skillet, cook scallions in butter over moderately low heat until softened. Add custard mixture and bring to a boil over moderate temperature, whisking constantly (mixture will be very thick).
Add Gruyere and cook mixture, stirring, until cheese is just melted. Transfer to a large bowl and season with salt and pepper.
In another bowl beat egg whites with baking soda, powder, and salt until they hold soft peaks. Stir 1/3 of whites thoroughly into cheese mixture, then fold in remaining whites.
Pour mixture into baking dish and bake in upper third of oven for 25-30 minutes until it is puffed. Serve at once.
Mix eggs, milk, and mustard in a bowl. Pour ingredients in a 12 x 9-inch pan. Layer the bread over top of the mixture. Layer the grated cheese over the top next. Layer the ham over all on the very top. Bake uncovered at 350 degrees for 1 hour.
Ingredients:
9 eggs
3 cups milk
1-1/2 teaspoons dry mustard
1 teaspoon salt
3 slices white bread, cut into 1/4-inch cubes
1-1/2 cups grated cheddar cheese
Ham
Mix eggs, milk, and mustard in a bowl. Pour ingredients in a 12 x 9-inch pan. Layer the bread over top of the mixture. Layer the grated cheese over the top next. Layer the ham over all on the very top. Bake uncovered at 350 degrees for 1 hour.
Beat together eggs and milk. Add cheeses and melted butter and mix well. Mix in flour and baking powder, then pour into a 3-quart baking dish sprayed with non-stick pan coating. Bake 45 to 50 minutes at 350 degrees or until knife inserted in center comes out clean. Cut into rectangles to serve.
Servings: 12
Ingredients:
7 eggs
1 cup milk
1 pound shredded Vermont cheddar cheese
4 ounces cream cheese, cubed
1 pound small curd cottage cheese
2/3 cup butter (or margarine), melted
1/2 cup flour
1 teaspoon baking powder
Beat together eggs and milk. Add cheeses and melted butter and mix well. Mix in flour and baking powder, then pour into a 3-quart baking dish sprayed with non-stick pan coating. Bake 45 to 50 minutes at 350 degrees or until knife inserted in center comes out clean. Cut into rectangles to serve.
Note: May be prepared in advance and refrigerated, covered. If put in oven directly from refrigerator, uncover and bake up to 60 minutes.
Coat the bottom and sides of 8 buttered 1/2-cup ramekins with 1 tablespoon of the walnuts and arrange the ramekins in a jelly-roll pan. In a small saucepan, melt the butter over moderately low heat, then whisk in the flour and cook the roux, whisking, for 3 minutes. Add milk in a steady stream, whisking, for 2 minutes or until thick and smooth. Transfer the mixture to a bowl and let it cool slightly. Whisk in the yolks, 1 at a time, then add the goat cheese, thyme, and salt and pepper to taste. Whisk the mixture until it is combined well. In another bowl, beat the egg whites with a pinch of salt until frothy, then add the cream of tartar and beat to a stiff peak stage. Put into ramekins and top with remaining walnuts.
Ingredients:
3/4 cup walnuts, toasted lightly, then cooled and finely chopped
3 Tablespoons unsalted butter
4 Tablespoons all-purpose flour
1 cup milk
4 large eggs, separated, the whites at room temperature
1-1/2 cups crumbled mild goat cheese such as Montrachet (at room temperature)
1 teaspoon fresh thyme leaves or 1/4 teaspoon crumbled dried thyme
a pinch of cream of tartar
Coat the bottom and sides of 8 buttered 1/2-cup ramekins with 1 tablespoon of the walnuts and arrange the ramekins in a jelly-roll pan. In a small saucepan, melt the butter over moderately low heat, then whisk in the flour and cook the roux, whisking, for 3 minutes. Add milk in a steady stream, whisking, for 2 minutes or until thick and smooth. Transfer the mixture to a bowl and let it cool slightly. Whisk in the yolks, 1 at a time, then add the goat cheese, thyme, and salt and pepper to taste. Whisk the mixture until it is combined well. In another bowl, beat the egg whites with a pinch of salt until frothy, then add the cream of tartar and beat to a stiff peak stage. Put into ramekins and top with remaining walnuts.
Coat the souffle bowl with 1 ounce of butter and 1 ounce of sugar. Remove the excess and reserve. Separate egg yolk from whites. Place each one in a different stainless steel bowl. Add the sugar to the yolks. Mix the Grand Marnier with the orange zest. Whip the egg whites until firm. Fold egg whites into Grand Marnier mixture. Gently pour into the souffle bowl. Bake for 15-20 minutes at 350 degrees or until you have a nice uniform blonde color on the top.
Ingredients:
2 eggs
2 Tbsps. sugar
2 Tbsps. Grand Marnier
Orange zest marinated in Grand Marnier overnight; optional
Coat the souffle bowl with 1 ounce of butter and 1 ounce of sugar. Remove the excess and reserve. Separate egg yolk from whites. Place each one in a different stainless steel bowl. Add the sugar to the yolks. Mix the Grand Marnier with the orange zest. Whip the egg whites until firm. Fold egg whites into Grand Marnier mixture. Gently pour into the souffle bowl. Bake for 15-20 minutes at 350 degrees or until you have a nice uniform blonde color on the top.
In a 2-quart saucepan, heat the milk on medium heat. In a separate saucepan, melt the butter and stir in the flour. Stir and cook for two minutes. Add the warmed milk, and stir constantly over low heat until smooth and thick. This takes 3 to 5 minutes.
Ingredients:
2 cups milk
6 Tablespoons butter
6 Tablespoons all-purpose flour
8 eggs, separated
1 cup grated Monterey jack cheese
1 cup grated Cheddar cheese
1 teaspoon Grey Poupon mustard
2 Tablespoons fresh basil, finely chopped
2 Tablespoons fresh rosemary, finely chopped
2 Tablespoons fresh thyme or parsley, finely chopped
1/2 teaspoon nutmeg
1 teaspoon salt
Pepper to taste
In a 2-quart saucepan, heat the milk on medium heat. In a separate saucepan, melt the butter and stir in the flour. Stir and cook for two minutes. Add the warmed milk, and stir constantly over low heat until smooth and thick. This takes 3 to 5 minutes.
Beat egg yolks with a fork or whisk. Stir a small amount of milk sauce in the egg yolks. Beat together, then pour in remaining milk sauce. Stir in cheese, mustard, fresh herbs, nutmeg, salt, and pepper. Beat the egg whites to soft peaks. Fold half of the beaten egg whites into the sauce. Gently fold in the remaining egg whites.
Put mixture in a well-greased souffle dish. If desired, put a rim of parchment or aluminum foil as a collar around the top of the dish (this must also be greased). Bake at 350 degrees for 45 minutes. Test with knife. Serve immediately.
Place four individual casserole dishes (2-cup size) into a 425-degree oven. Combine eggs, flour, honey, and salt. Then stir in milk. When dishes are hot, add 1 Tablespoon butter to each and tip to coat the sides with melted butter. Divide batter evenly into the dishes and carefully place them in the oven. Bake for 20 minutes or until fluffy and brown.
Servings: 4
Ingredients:
4 eggs, beaten 1 cup flour 1/2 cup honey 3/4 teaspoons salt 2-1/2 cups milk 4 Tablespoons butter
Place four individual casserole dishes (2-cup size) into a 425-degree oven. Combine eggs, flour, honey, and salt. Then stir in milk. When dishes are hot, add 1 Tablespoon butter to each and tip to coat the sides with melted butter. Divide batter evenly into the dishes and carefully place them in the oven. Bake for 20 minutes or until fluffy and brown.
Good served with sliced peaches and sausage.
Coat eight 4-ounce ramekins with cooking spray. Remove the crusts from the bread and cut the slices into 3/4-inch cubes. Place a layer of cubes in each ramekin. Top with a layer of chopped ham and a layer of cheese (this should fill the ramekin). Whisk together the eggs, milk, and seasonings. Pour over bread, ham, and cheese to 1/4 inch of the top. Cover the ramekins and refrigerate overnight.
Servings: 8
Ingredients:
6 slices day-old bakery bread (preferably sour dough); do not use the soft grocery store-type bread 1 cup shredded Swiss cheese 1 cup chopped, cooked ham 6 eggs 1-1/2 cups milk 1 teaspoon dry mustard 1/4 teaspoon salt Dash of freshly ground black pepper
Coat eight 4-ounce ramekins with cooking spray. Remove the crusts from the bread and cut the slices into 3/4-inch cubes. Place a layer of cubes in each ramekin. Top with a layer of chopped ham and a layer of cheese (this should fill the ramekin). Whisk together the eggs, milk, and seasonings. Pour over bread, ham, and cheese to 1/4 inch of the top. Cover the ramekins and refrigerate overnight.
In the morning, remove from refrigerator and allow to warm slightly while you preheat the oven to 400 degrees. Bake for 25 to 30 minutes. (Cooking time will depend on the temperature of the souffles when you put them in the oven.) Souffles will puff up over the top of the ramekins. Serve immediately.
In this new Best 50 title, experienced author Dona Meilach gives you recipes for all kinds of puddings and soufflés. From sweet to savory, traditional to modern and healthy; with bread pudding, potato, rice, noodle, fruit, and vegetables – you’ll never need another pudding or souffle recipe!
Product Description
In this new Best 50 title, experienced author Dona Meilach gives you recipes for all kinds of puddings and soufflés. From sweet to savory, traditional to modern and healthy; with bread pudding, potato, rice, noodle, fruit, and vegetables – you’ll never need another pudding or souffle recipe!
Soufflés have an undeserved reputation for being difficult to make. Puddings and Soufflés are very similar, except that in a soufflé you fold in the beaten egg white. You can cook them in deep or flat dishes, as savory main courses, side dishes or desserts.
About the Author
Dona Z. Meilach has written over 75 books on cooking, crafts and other topics. For Bristol, her titles include The Edible Gifts Cookbook, The Best 50 Bar Drinks, The Best 50 Bruschetta Recipes, and The Best 50 Homemade Liqueurs. She teaches cooking classes and writes an online newsletter, Dona’s Kitchen Kapers.
Fry sliced onion in olive oil in medium frying pan for about 2 minutes until slightly cooked, add crushed garlic and sliced peppers and continue frying over medium heat until peppers are softer. Add sun dried tomatoes, drained canned tomatoes, oregano and basil. Remove vegetables from pan with slotted spoon to medium bowl. Drain well.
Ingredients:
1/4 cup olive oil
1 medium sliced onion
1 glove garlic crushed
1/2 green bell pepper, sliced (use red and yellow bell peppers for extra color)
2 cups sun-dried tomatoes
1 small can of peeled tomatoes (preferably “Italian Style”)
1 teaspoon oregano
6 to 8 chopped fresh basil leaves (or 1 teaspoon dried basil)
1 cup shredded mozzarella
1 cup ricotta cheese
6 to 8 bread slices (white or Italian) cubed & crust removed
12 eggs
3 cups milk or half & half
2 Tablespoons of butter
1/2 cup Parmesan cheese
salt & pepper to taste
Make the night before or at least one hour ahead.
Fry sliced onion in olive oil in medium frying pan for about 2 minutes until slightly cooked, add crushed garlic and sliced peppers and continue frying over medium heat until peppers are softer. Add sun dried tomatoes, drained canned tomatoes, oregano and basil. Remove vegetables from pan with slotted spoon to medium bowl. Drain well.
Spray bottom of 13 x 9-inch baking dish. (3 inch deep or more) with shredded cheese, reserving half cup for the top. Dot pan and shredded cheese with full tablespoons of ricotta cheese. Place bread cubes over cheese to cover entire pan bottom.
Beat eggs with milk and add salt and pepper – stir. Add tomatoes/vegetable mix. Pour over cheese and bread making sure all bread is wet. Sprinkle with remaining mozzarella cheese and sprinkle Parmesan cheese on top as well. Optional 1/2 cup of seasoned Italian bread crumbs can be added here. Dot with butter.
Cover and refrigerate at least one hour – overnight is fine. Bake at 350 degrees for 40 to 45 minutes until cheese is melted, eggs are firm, and souffle’ is puffy.
Combine first 7 ingredients. Press lightly into a 9 x 9 inch baking dish. Bake at 350 degrees for 25 minutes. Drain off fat. Top with cheese and tomato slices. Spread evenly with souffle topping. Bake at 350 degrees for 30-40 minutes or until topping is golden brown. Let stand for 5 minutes before serving.
Ingredients:
1 1/2 lb. ground beef
1/2 c. dry bread crumbs
1/2 c. milk
1/8 tsp. pepper
2 tomatoes, sliced
Souffle topping
1 beaten egg
1/2 c. chopped onion
1 1/2 tsp. salt
1 (4 oz.) pkg. sliced or shredded cheddar cheese
Combine first 7 ingredients. Press lightly into a 9 x 9 inch baking dish. Bake at 350 degrees for 25 minutes. Drain off fat. Top with cheese and tomato slices. Spread evenly with souffle topping. Bake at 350 degrees for 30-40 minutes or until topping is golden brown. Let stand for 5 minutes before serving.
Soufflé Topping:
1 c. commercial sour cream
3/4 c. instant type flour
3 eggs, separated
1/2 tsp. salt
Pinch of pepper
Combine sour cream, flour, egg yolks, salt, and pepper. Beat until thick and creamy. Beat egg whites until stiff but not dry. Fold into sour cream mixture, blending well.
Well, as a passionate bread eater I prefer my hearty German rye-sourdough bread filled with wheat and rye grains, but every now and then I bake something to satisfy the common American taste for soft wheat-based bread. I received raving comments about the Parker House Rolls I made yesterday, and I have to admit I enjoyed them thoroughly, too.
Well, as a passionate bread eater I prefer my hearty German rye-sourdough bread filled with wheat and rye grains, but every now and then I bake something to satisfy the common American taste for soft wheat-based bread. I received raving comments about the Parker House Rolls I made yesterday, and I have to admit I enjoyed them thoroughly, too.
I found the recipe in the March/April 2010 issue of the Yankee magazine, and the photo of the rolls was enough motivation to try and bake them. First, I will repeat the original recipe and instructions. I did, however, experience some minor trouble with it, and I will explain why later. See also remarks I added in red.
Parker House Rolls
Total Time: 1 1/2 hours (plus rising)
Active Time: 40 minutes
Yield: 2 dozen rolls
6 cups flour (approxim.) plus extra for work surface
1/2 cup sugar
2 teaspoons salt
2 packages active dry yeast
1 cup (1/2 pound, or 2 sticks) butter (or margarine), softened, divided, plus extra for bowl
2 cups hot tap water
1 large egg
In a large bowl (or the bowl of a standing mixer with hook attachment), combine 2 1/4 cups flour, sugar, salt, and yeast. Add 1/2 cup (1 stick) butter (or margarine). With your mixer on low speed, gradually pour 2 cups hot tap water (120 – 130 degrees F) into the dry ingredients. Add egg. Increase mixer speed to medium; beat two minutes, scraping the bowl with a rubber spatula. Beat in 3/4 cup flour, or enough to make a thick batter. Continue beating 2 minutes, occasionally scraping the bowl. Then with a spoon, stir in enough additional flour (about 2 1/2 cups) to make a soft dough (see my remarks below). Turn dough onto a slightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into a ball and place in large greased bowl (seam side up). Turn dough over so that the top is greased. Cover with a towel; let rise in a warm place until volume doubles, about 1 1/2 hours.
“Punch” dough down: Push down in the center, then push the edges into the center. Turn dough onto a lightly floured surface; knead lightly to make a smooth ball. Cover with a bowl for 15 minutes, and let dough rest. Heat your oven to 400 F (actually don’t; wait another 30 minutes to do so). In a 17 1/4 x 11 1/2 inch roasting pan, over low heat, melt remaining 1/2 cup butter and spread in an even layer on the bottom of the pan. On a lightly floured surface with a flowered rolling pin, roll dough out 1/2 inch thick. Using a 2 3/4 inch round biscuit cutter dipped in flour, cut dough into circles (don’t twist). Holding each dough circle by the edge, dip both sides into melted butter; fold in half.
Arrange folded dough circles in rows, each nearly touching the next, in the roasting pan. Cover the pan with a towel; let dough rise in a warm place until volume doubles, about 40 minutes. Bake 15 to 18 minutes, until browned.
My Comments
Okay, I am snobby and I use the good King Arthur flour. After all, the King Arthur facility plus signature store is about an hour and half by car North of us. That may be the reason why I was forced to use only 5 1/2 cups of flour total. However, the differences to flours of other mills are not that dramatic. Naturally, humidity plays a major part on how much water and flour you will need, but I do believe that 6 cups of flour are more than enough. Again, I used 5 1/2, and next time I will use only 5 to make a lighter dough. You can try to incorporate 6 cups, but I believe that will increase the rolls’ density too far.
Also, where the recipe calls for adding about 2 1/2 cups of flour, that was the point where my wife’s 300 Watt Kitchen Aid mixer started to make noises, and that is never a good sign. So, I took out the dough and continued on my kneading board. The next problem I saw was with the 1/2 inch thickness of the rolled dough and getting 24 rolls out of it. Could be I applied too much of German engineering, while the 1/2 inch number in the recipe is only a guesstimate, but I was unable to get 24 pieces. I don’t think that the missing 1/2 cup of flour played a major part in that scenario. What I am trying to say is, see how it works for you, and if the yield turns out to only 20 rolls, that’s just fine.
One other deviation on my part was that I did not run my oven for 40+ minutes to reach temperature. I know, it is recommended to heat up your oven way ahead of time to ensure an even temperature over the baking time, but that really applies only to more complex recipes. A “simple” wheat dough like this is very forgiving, and, after all, my method saved some energy.
All in all, the rolls were delicious, even with my slight adjustments. Enjoy!
