Easy Soft Parmesan Breadsticks

     I bought my bread machine years ago, when they were very much in vogue. I made bread in it a few times, and then it gathered dust. Why? I really wasn't happy with the loaves it made. I didn't like the shape, for one thing, and I also wasn't happy with the crust. I finally put it away  and it sat in a cupboard, neglected.

     Last summer, when I was determined to clear my house of things not needed, my bread machine got pulled out of the cupboard and put in the "donate" box. For several days I walked by it and finally I pulled it out, dusted it off, and decided to give it another chance. I discovered that while I didn't love the loaves it made, it was a great dough machine!

     While I do love the therapeutic value of mixing and kneading bread dough by hand, sometimes my life needs the convenience of being able to put my dough ingredients in the bread machine and not worry about it until it's ready to shape. One evening last week I got home late from working at the thrift shop. I had signed up to bring bread to work for a salad luncheon at school, and I also needed to bake muffins to go with a story my class was reading the next day. It was so nice to be able to put ingredients into my bread machine and then make my muffins while my dough was being treated to a lovely massage in a heated spa.

     If you don't have a bread machine, you can still make these breadsticks the traditional way. You just won't have the thumping noise in the background. :) Try them dipped in marinara, a good olive oil, or just enjoy them plain. This dough also makes a great pizza crust!

Soft Parmesan Breadsticks
adapted from this recipe on Allrecipes
Ingredients:
1 1/8 cups of water (70-80 degrees F)
2 Tablespoons olive oil
3 Tablespoons grated Parmesan cheese
2 Tablespoons sugar
1 1/2 teaspoons salt
3 cups bread flour
2 teaspoons active dry yeast
3 Tablespoons butter, melted (more if you want to brush some on the breadsticks when they come out of the oven)

Directions:

• In the pan of your bread machine, add first seven ingredients (all but melted butter) in the order your bread machine manufacturer suggests. Select dough setting.
• When cycle is complete, turn dough out onto a lightly floured surface and divide into 20 pieces, roughly the same size.
• Roll each piece into a rope about 12 inches long. Dip rope into melted butter, fold in half lengthwise and twist. Put the twisted rope on a greased baking sheet. Repeat for each piece of dough. Cover and let rise in a warm place until doubled, about 30 minutes.
• Bake at 350 degrees F for 18-20 minutes, or until golden brown. Remove from oven. Brush with melted butter and sprinkle with more parmesan cheese if desired.
• Variation: The original recipe called for adding 1 Tablespoon of garlic powder and 3/4 teaspoon of fresh minced basil to the bread machine when you are making your dough. I wanted a plain breadstick this time, so I didn't add these. The recipe reviews for these with the added seasonings were very good, though.

English Muffins- Nooks and Crannies Included

 
 English muffins are one of my favorite breakfast treats. The toppings have all of those nooks and crannies to melt into, making every crunchy bite a tasty treat. They're great toasted, with butter and jam or even peanut butter and jelly.  I especially love them with an egg and cheese on top.  (Every once in a while I might even sneak a piece of crispy bacon on them.)

 I used Alton Brown's super easy recipe for these, but replaced half of the all purpose flour with freshly ground whole wheat. They were tender, tasty and full of those nooks and crannies that make English muffins delicious- I promise! Make sure to split them with a fork instead of slicing them with a knife- that makes them even better in my book.

English Muffins
recipe from Alton Brown
Ingredients
1/2 cup non-fat powdered milk
1 tablespoon sugar
1 teaspoon salt, divided (I used 3/4 teaspoon)
1 tablespoon shortening (I used Smart Balance)
1 cup hot water
1 envelope dry yeast
1/8 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour (I used half whole wheat) sifted after measuring
Non-stick vegetable spray
Equipment needed: electric griddle, 3 inch metal rings -If you don't have the rings especially made for English muffins, tuna cans with both top and bottom cut out work perfectly. (If you buy the tuna specifically for this, make sure that the brand you choose has a top and bottom that you can remove. Some cans have rounded bottoms.) Or you could use metal cookie cutters- how about hearts?)

Directions

• In a large bowl, combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon salt, shortening and hot water. Stir until shortening is melted and all other ingredients are dissolved. Cool until just warm.
• In another small bowl, combine the yeast and 1/8 teaspoon sugar with the warm water. Let this rest until the yeast has dissolved. Add this to the dry milk mixture and stir. 
• Add the sifted flour and beat thoroughly with a wooden spoon.
• Cover the bowl and let it rest in a warm spot for about 30 minutes.

To cook:

• Preheat the griddle to 300°F.
• Add the remaining 1/2 teaspoon of salt to the flour mixture and beat thoroughly. (I added only 1/4 tsp.) 
• Place metal rings onto the griddle and coat lightly with the vegetable oil spray. 
• Using an ice cream or cookie scoop that holds about 1/4 cup  (I used my largest Pampered Chef cookie scoop) put a scoop of batter into each ring. 
• Cover the batter filled rings with a cookie sheet that you've sprayed with non-stick spray. Cook for 5-6 minutes. 
• Carefully remove the lid and flip the rings using tongs. (I also had to use a spatula, as some of my muffins didn't entirely fill the rings.) 
• Cover again with the cookie sheet lid and cook for another 5-6 minutes or until golden brown. 
• Place on a cooling rack, remove rings and cool. Split with fork, toast and serve.
• Yields 8 muffins

I'm sending these English muffins to Full Plate Thursday at Miz Helen's Country Cottage.

Cows in a Blanket?

 We always called them "Pigs in Blankets,"  but considering that these were all beef hot dogs I've decided that they should be "Cows in Blankets" instead. I've wrapped many a refrigerator biscuit (my kids called them whumps) around hot dogs in my day, but these were something special.

 I saw this recipe for sausage buns on Mangio da Sola when I found out that I had won her giveaway for a paella pan. (Thanks, Memoria!) My little sidekick was still here with me, so these looked like a fun afternoon activity. A wonderful yeasty dough wrapped around an all beef hot dog? Dipped in mustard? Oh yum. They made for a wonderful back porch picnic.

 I modified the original recipe slightly just because I prefer my bread a little less sweet, but I might try leaving it in next time. The contrast of the sweet dough and salty hot dog sounds like a winning combo I might like to try. These would be great for a potluck supper where children are involved. You could even cut the hot dogs in half to make more kid-sized treats. Either way, I hope you enjoy them!

Sausage Buns or Pigs (or Cows) in Blankets

adapted from Mangio da Sola

Ingredients:

1 3/4 cup bread flour

scant 1/2 cup all purpose flour

1 Tblsp. instant yeast

2 Tblsp. sugar (The original recipe called for nearly 1/2 cup)

1 tsp. salt

3/4 cup warm water

1/3 cup butter, softened

8 hot dogs (I used Nathan's all beef hot dogs.)

Egg wash: 1 beaten egg plus 1 Tblsp. water

Directions:

• In a large bowl, mix together flours, sugar, salt and yeast. Slowly add water and mix together until well combined.
• Add butter and knead until dough is smooth and elastic.
• Place in an oiled bowl, cover with a damp cloth and set aside to rise. (double)
• After dough has doubled, punch down and divide into 8 equal portions. Roll each portion into a ball. Let the dough rest for about 15 minutes. This will make rolling the dough ropes easier!
• Roll each dough portion into a rope, roughly 2 to 3 times the length of your hot dog.
• Wrap the "dough rope" around your hot dog, making sure the ends are underneath.
• Place the wrapped hot dogs on a greased or parchment covered baking sheet.

• Cover the baking sheet with a damp cloth and set aside to rise again, about 30 minutes.
• Brush with egg wash. If desired, you may sprinkle with sea salt or sesame seeds.
• Bake at 400 degrees Fahrenheit for about 15 minutes, or until dough is golden brown. (Check after about 8 minutes. If your rolls are getting brown too quickly, reduce heat to 350 degrees and let them finish cooking at the lower temperature.)

The Most Awesome Cinnamon Rolls You'll Ever Eat...And Eat...And Eat

Sweet, gooey, nutty, decadent- who could ask for more in a Cinnamon Roll? I've had my eye on Pioneer Woman's Cinnamon Rolls for a while, but I was so confident I'd eat them all myself I waited to make them until I was sure I'd have a houseful of people to help me. My opportunity came this weekend, with lots of family and friends here for a wedding. (And a beautiful wedding it was!) Everyone who sampled them gave them a "thumbs up" and then came back for more.

These were possibly the best Cinnamon Rolls I've ever had, and I'd definitely make them again for any occasion. I used Pioneer Woman's recipe and added my own twist, substituting my own Baking Spice Blend for the Cinnamon. The recipe makes lots enough to keep a houseful of people happy plus some left over to freeze for those occasions when you need to show people how much you love them. And when they taste these rolls, they'll love you right back. I guarantee.

Cinnamon Rolls with Baking Spice Blend (printable recipe here)

very slightly adapted from The Pioneer Woman
(yield 50-60 rolls)
Ingredients:
Dough
1 quart whole milk
1 cup vegetable oil
1 cup sugar
2 pkg. active dry yeast (4 1/2 teaspoons)
8 cups all-purpose flour + 1 cup all purpose flour
1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 Tablespoon salt
Filling
2-4 sticks butter, melted (let your conscience be your guide)
2 cups sugar
1/4 cup Baking Spice Blend (recipe follows) or ground Cinnamon
Maple Frosting
2 pounds confectioners (powdered) sugar
1/2 cup milk
3/4 stick melted butter
1/4 cup brewed coffee (strong)
dash of salt
2-3  teaspoons maple flavor or extract
Directions:

• In a large pan (dutch oven size), mix together milk, oil and sugar. Scald mixture- heat until just before it boils. (Do not let the mixture boil.) Take off of heat and allow to cool until lukewarm. (Not hot!)
• Sprinkle yeast on top of warm milk mixture and let set for a couple of minutes.
• Stir in 8 cups of flour and let rise in a warm draft-free location for at least an hour.
• After mixture has risen for at least an hour, stir in the remaining cup of flour, baking powder, baking soda and salt. The dough is now ready to use or refrigerate for later- overnight up to a couple of days. (If you choose to refrigerate the dough, make sure you cover it and keep it in a container large enough to hold it when it rises. A 4 qt. bowl is not big enough- trust me. Punch it down occasionally.)
•  Making the Rolls: 
• Prepare pans. I used four 9x13 pans since I knew mine weren't going anywhere. Pioneer Woman uses 7 disposable round cake pans. This makes them easier to freeze and then deliver to lucky people for special occasions. Spread a tablespoon of melted butter into each pan you are using.
• Separate the dough into two equal parts. On a generously floured surface, roll 1 part of the dough into a rectangle, approximately 10 x 30 inches. Spread with 1/2 to 1 cup of melted butter, 1 cup of sugar and about 2 Tablespoons of Baking Spice Blend or Cinnamon.
• Starting on the long side farthest away from you, tightly roll the dough toward you. Pinch the seam sealed when you finish. Cut the roll about every inch or inch and a quarter. Place in prepared pans.
• Repeat process with the other half of the dough. Cover with a tea towel and place in a warm draft-free place to rise- about 20-30 minutes.
• Bake at 375 degrees for 13-17 minutes, or until light golden brown. (Please do not overbake!)
• While rolls bake, whisk together all of the ingredients for the frosting. It should be thick but still pourable. Pour over the warm rolls. 

Variation: Sprinkle chopped pecans over the rolls before drizzling the frosting. You could also sprinkle nuts or raisins onto the dough along with the sugar, butter and spices.

To Freeze: Method 1: Make rolls and place them in pans but do not allow them to rise. Wrap tightly with foil and freeze. To bake, thaw and rise. Frost as directed. Method 2: Freeze the pans of baked, frosted Cinnamon Rolls, tightly wrapped with foil. When ready to use, warm the frozen rolls in a 250 degree oven for 15 minutes.

Baking Spice Blend
6 Tablespoons cinnamon
1 Tablespoon ground allspice
1 Tablespoon dried orange peel
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1/2 teaspoon ground ginger
Combine all ingredients and store in an airtight container. Use in recipes in place of cinnamon or other baking spices. Recipe makes about 1/2 cup of Baking Spice Blend.