Homemade Hamburger Buns

Homemade Hamburger Buns - THE BEST buns ever! So soft, pillowy and airy, perfect for any sandwich. You'll never want store-bought ever again!

THE BEST buns ever! So soft, pillowy and airy, perfect for any sandwich. You’ll never want store-bought ever again!

Homemade Hamburger Buns - THE BEST buns ever! So soft, pillowy and airy, perfect for any sandwich. You'll never want store-bought ever again!

HOMEMADE. HAMBURGER. BUNS. I’m now questioning everything in life currently. Why did it take me this long to make these at home?

Was it the super short ingredient list that felt so daunting? Was it the long wait time with the 15-20 minutes of actual hands-on time?

Homemade Hamburger Buns - THE BEST buns ever! So soft, pillowy and airy, perfect for any sandwich. You'll never want store-bought ever again!

Guys, I have no idea. But what I do know is that these buns are not just epic for cheeseburgers.

They’re just as amazing for any sandwich – fried chicken sandwiches, club sandwiches, BLTs, sloppy joes…you name it.

Homemade Hamburger Buns - THE BEST buns ever! So soft, pillowy and airy, perfect for any sandwich. You'll never want store-bought ever again!

But really, my favorite way to enjoy these are in the form of bacon cheeseburgers with all the fix-ins.

Plenty of pickles, tomatoes, lettuce, red onion and burger sauce.

Homemade Hamburger Buns - THE BEST buns ever! So soft, pillowy and airy, perfect for any sandwich. You'll never want store-bought ever again!

And these homemade buns just made it that much better.

Now the store-bought buns have officially been ruined for me!

Homemade Hamburger Buns - THE BEST buns ever! So soft, pillowy and airy, perfect for any sandwich. You'll never want store-bought ever again!

Homemade Hamburger Buns

THE BEST buns ever! So soft, pillowy and airy, perfect for any sandwich. You’ll never want store-bought ever again!

bread
Homemade Hamburger Buns

2 hours 20 minutes20 minutes

Chungah Rhee

Ingredients:

  • 3/4 cup warm water (100-110 degrees F)
  • 3 tablespoons sugar
  • 2 1/4 teaspoons active dry yeast
  • 3 tablespoons unsalted butter, at room temperature
  • 2 large eggs, at room temperature, divided
  • 3 1/4 cups all purpose flour, divided
  • 1 1/4 teaspoons kosher salt
  • 2 tablespoons milk
  • 1 tablespoon sesame seeds

Directions:

  1. Combine water, sugar and yeast in a small bowl; let stand until foamy, about 5 minutes.
  2. In the bowl of an electric mixer fitted with dough hook attachment, beat the water mixture, butter, 1 egg, 2 cups flour and salt on medium-low speed until a smooth batter forms, about 1-2 minutes.
  3. Gradually add remaining 1 1/4 cups flour, 1/2 cup at a time, until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 3 minutes.
  4. Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 45 minutes to 1 hour.
  5. Gently deflate dough by punching down. Working on a lightly floured surface, divide into 8 equal pieces, weighing the pieces as needed; shape each piece into a smooth ball.
  6. Line a baking sheet with parchment paper. Place rolls onto the prepared baking sheet; flatten each ball to 3 inches. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 45 minutes to 1 hour.
  7. Preheat oven to 375 degrees F.
  8. In a small bowl, whisk together remaining egg and milk. Brush tops of dough with egg mixture; sprinkle with sesame seeds.
  9. Place into oven and bake until golden brown, about 15-18 minutes.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Homemade Hamburger Buns appeared first on Damn Delicious.

Originally posted at Damn Delicious

Air Fryer Grilled Cheese – Ready in 10 Minutes!

If you have an air fryer, grilled cheese sandwiches are the perfect easy lunch!! Crisp on the outside with melty cheese inside.

I love all of the awesome things I can cook in my air fryer from chicken breasts to Brussels sprouts. This air fryer grilled cheese tops the list for me for sure.

plated Air Fryer Grilled Cheese with pickle slices on top

Why I Love It So Much

Making a grilled cheese sandwich isn’t difficult but it’s even easier in the air fryer.

  • It’s easy to make 4 sandwiches at once (I have a Cosori XL 5.8qt).
  • They brown perfectly on both sides (and are not greasy).
  • I find them to be the perfect amount of crisp with melty cheese.
  • Super easy cleanup with just a wipe to the basket.

Make the classic pairing of grilled cheese and our delicious homemade fresh tomato soup, and a side of colorful fruit kabobs.

Ingredients

BREAD Any bread will do from sandwich bread to leftover French bread. Use what you have on hand.

BUTTER Lightly butter the bread with real butter. I love to add a tiny pinch of garlic powder to the outside of the bread but it’s optional.

CHEESE Sharp cheddar has great flavor but don’t stop there, add whatever is in your fridge. Brie, cream cheese, pepper jack, anything goes!

I often add a couple of slices of thick real cheddar and a single slice of processed cheese for great texture.

two grilled cheese sandwiches in an air fryer basket

How to Make a Grilled Cheese in the Air Fryer

  1. Butter each slice of bread. Place the bread butter side down in the air fryer basket.
  2. Add cheese to each piece of bread and top with another piece of buttered bread (butter side out). Sprinkle with garlic powder if desired.
  3. Cook 4 to 6 minutes, or until the sandwiches are crisp & golden brown.

Leftovers

  • Keep the leftover sandwiches in a covered container in the refrigerator for about 2 days. The best way to reheat grilled cheese sandwiches is to re-toast them in the air fryer for a couple of minutes.
  • Cube leftover sandwiches, toast in the oven, and make them into cheesy croutons for tomato soup!

Grilled Cheese Variations

Did you love these Air Fried Grilled Cheese Sandwiches? Be sure to leave a rating and a comment below! 

plated Air Fryer Grilled Cheese with pickle slices on top

Air Fryer Grilled Cheese

Cheesy and golden brown, these air fryer grilled cheese sandwiches are so easy to make for lunch, dinner, or a snack!
Course Air Fryer, Dinner, Lunch, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 sandwiches
Calories 481
Author Holly Nilsson

Equipment

Ingredients

  • 4 slices bread
  • 4 ounces sharp cheddar
  • 2 tablespoons butter
  • ¼ teaspoon garlic powder optional

Instructions

  • Preheat air fryer to 350°F.
  • Butter one side of each slice of bread. Place cheese in the middle, keeping the butter on the outside of the bread.
  • Sprinkle the bread with garlic powder if using and place in the air fryer.
  • Cook 4-6 minutes or until golden on the outside and melted inside.

Notes

Air fryers can vary, you may need to cook your sandwiches a minute more or less.

Swap out the cheddar for any cheese you have on hand.

Add in your favorites. Bacon, tomato slices, jalapenos, the possibilities are endless.

Nutrition

Calories: 481 | Carbohydrates: 29g | Protein: 20g | Fat: 32g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 743mg | Potassium: 165mg | Fiber: 2g | Sugar: 4g | Vitamin A: 919IU | Vitamin C: 1mg | Calcium: 490mg | Iron: 2mg
Air Fryer Grilled Cheese in the air fryer with writing
Air Fryer Grilled Cheese cooked with a title
Air Fryer Grilled Cheese with a title
Air Fryer Grilled Cheese in the air fryer and plated with a title

Originally posted at Spend with Pennies

How to Make a Breakfast Strata

A savory strata is the perfect make ahead meal! Combine bread cubes with some add-ins and cheeses. Toss with a quick egg mixture and refrigerate overnight. 

While the mixture sits overnight, it soaks up the egg mixture and is ready to be baked in the morning. A great meal for a lazy morning or when you have guests!

close up of Mushroom Brie Breakfast Strata

What is a Strata?

A strata is a super-easy-to-make breakfast almost like a savory bread pudding (and truly, it’s great any time of day!).

Bread is cubed and tossed with flavorful ingredients (in this case brie and mushrooms). It’s tossed with egg/milk mixture and sits overnight. As it sits, the bread soaks in the mixture and in the morning it is baked until puffy and set.

Best of all, you can use this base to use up any ingredients you have on hand from leftover taco meat to roasted asparagus.

Frittata vs. Strata

A frittata and a strata are both essentially breakfast casseroles. A strata has a more soufflé-like appearance whilea frittata is more similar to a baked omelet.

A strata often includes bread cubes while fritattas can have potatoes or even pasta along with the add-ins.

ingredients on a table to make Mushroom Brie Breakfast Strata

How to Make a Strata

  1. Cook veggies or meats (such as mushrooms, sausage or bacon). Cool.
  2. In a separate bowl, whisk the egg mixture (per recipe below).

ingredients to make Mushroom Brie Breakfast Strata

  1. Toss the egg mixture with bread cubes and let it soak in a few minutes.
  2. Stir in add ins, herbs and cheeses.

ingredients in a glass bowl to make Mushroom Brie Breakfast Strata

  1. Spread into a baking dish and cover. Refrigerate overnight.
  2. Remove from the fridge while the oven preheats. Bake until set in the middle.

top view of ingredients mixed in a casserole dish to make Mushroom Brie Breakfast Strata

PRO TIP: Letting the strata set overnight ensures the egg mixture is completely soaked into the bread cubes so it puffs up almost like a soufflé.

close up of cooked Mushroom Brie Breakfast Strata

Best Breakfast Dishes

Did you love this Mushroom Brie Strata? Be sure to leave a rating and a comment below! 

close up of a slice of Mushroom Brie Breakfast Strata on a white plate with casserole dish in the back

Mushroom Brie Strata

Full of fresh veggies, cheese, and eggs, this Mushroom Brie Breakfast Strata is the perfect dish for breakfast or brunch!
Course Breakfast, Casserole
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Chill Time 30 minutes
Total Time 1 hour 50 minutes
Servings 8 servings
Calories 343
Author Holly Nilsson

Ingredients

  • 8 ounces cremini mushrooms or 1 ½ cups vegetables of your choice, asparagus is another favorite
  • 1 clove garlic minced
  • 1 teaspoon olive oil
  • ½ teaspoon fresh thyme leaves or ⅛ teaspoon dried thyme leaves
  • 6 cups bread cubes slightly dried
  • 1 cup Havarti shredded, or mozzarella
  • 4 ounces brie cheese cubed

Egg Mixture

  • 4 eggs
  • 1 ¼ cups milk
  • ½ cup light cream or half and half
  • ½ teaspoon dry mustard powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon onion powder

Instructions

  • Cook mushrooms and garlic in olive oil over medium heat until tender. Set aside to cool.
  • Whisk the egg mixture in a large bowl. Season with salt & pepper. Add bread and toss to combine. Let sit 5 minutes and toss again until the liquid is absorbed. Stir in mushrooms, brie and ½ of the Havarti cheese.
  • Add the mixture to a greased 2 qt baking dish (or 9×9 pan). Cover and refrigerate at least 30 minutes or up to 24 hours.
  • Preheat oven to 350°F.
  • Bake covered for 30 minutes. Uncover, top with remaining cheese and bake an additional 15-20 minutes or until set in the middle.
  • Rest 10 minutes before cutting.

Notes

Any mix ins can be added. Vegetables should be cooked to tender crisp and meats should be cooked and drained.

This recipe can be doubled and cooked in a 9×13 pan to feed a crowd. In a 9×13, bake covered for 45 minutes. Uncover and bake an additional 15 minutes or until set. 

Nutrition

Serving: 1piece | Calories: 343 | Carbohydrates: 25g | Protein: 19g | Fat: 19g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 728mg | Potassium: 342mg | Fiber: 2g | Sugar: 5g | Vitamin A: 593IU | Vitamin C: 1mg | Calcium: 334mg | Iron: 2mg
slice of Mushroom Brie Breakfast Strata on a plate with writing
Mushroom Brie Breakfast Strata in a casserole dish with a title
close up of Mushroom Brie Breakfast Strata on a plate with a title
ingredients to make Mushroom Brie Breakfast Strata in a glass bowl with the final plated dish with a title

Originally posted at Spend with Pennies

Sausage Breakfast Strata

A strata is a one-dish wonder! It’s similar to a bread pudding but with hearty (and savory) ingredients, in this case, sausage and cheddar!

This savory dish is best made ahead (or even left overnight) making it the perfect make ahead meal or even breakfast-for-dinner!

cooked Sausage Cheddar Breakfast Strata in a casserole dish

What Is a Strata?

A strata is a bread casserole often served for breakfast. Don’t confuse a strata with a frittata, which is basically a version of an omelet.

Stratas are primarily made with cubes or layers of bread, meat, & cheese.  An egg/milk mixture is poured over top and soaks into the bread (a bit like french toast or bread pudding).

A strata, often served as a breakfast casserole, can be made with almost anything and it’s a great way to use leftover meats, veggies, and cheese that need to be eaten.

Stratas are a favorite casserole and are usually served for breakfast or brunch (but I love them ANY time of day). It makes for a simple light dinner when it’s paired with a tossed salad.

top view of ingredients to make Sausage Cheddar Breakfast Strata

Ingredients

BREAD This is a great way to use up that stale or crusty bread! Sourdough, rye, focaccia, whole wheat, the list goes on. Save your bread by keeping it in the freezer and when you have enough, whip up a strata!

CHEESE I opted for cheddar cheese, but any sharp cheese will lend loads of flavor to this dish.

EGG MIXTURE Eggs, cream, and seasonings are mixed together to create the flavorful egg mixture for this dish.

MEAT I added crumbled breakfast sausage that’s been sautéed with festive red and green bell peppers, but bacon or ham would taste great too!

Sausage Cheddar Breakfast Strata ingredients in bowls and a frying pan

How to Make a Strata

A breakfast strata casserole is easy to layer up and serve in just a few easy steps.

  1. Cook and drain sausage (per recipe below).
  2. Whisk eggs, milk and seasonings.
  3. Toss bread cubes with the egg mixture and sausage until egg is absorbed.
  4. Place in a casserole and refrigerate 30 minutes or up to 24 hours before baking.

top view of Sausage Cheddar Breakfast Strata in a casserole dish before cooking

Best Breakfast Casseroles

Did you love this Sausage Cheddar Breakfast Strata? Be sure to leave a comment and a rating below! 

cooked Sausage Cheddar Breakfast Strata in a white casserole dish

Sausage Cheddar Breakfast Strata

Loaded with cheese, sausage, and peppers, Strata is the perfect breakfast casserole for a crowd!
Course Breakfast, Casserole
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Chill Time 30 minutes
Total Time 1 hour 40 minutes
Servings 6 people
Calories 1005
Author Holly Nilsson

Ingredients

  • ½ pound sausage crumbled
  • ½ cup red or green peppers diced
  • 6 cups bread cubes slightly dried
  • 2 cups cheddar cheese shredded, divided

Egg Mixture

  • 4 eggs
  • 1 ½ cups milk
  • ½ cup light cream or half and half
  • ½ teaspoon dry mustard powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon onion powder

Instructions

  • Preheat oven to 350°F.
  • Cook sausage over medium heat until no pink remains, drain the fat and return the sausage to the pan. Add the peppers and cook until partially tender. Set aside to cool.
  • Whisk the egg mixture in a bowl. Add bread, peppers, sausage, and half of the cheese. Toss to combine. Let sit for 5 minutes and toss again until the liquid is absorbed.
  • Add the mixture to a greased 2 qt baking dish. Refrigerate at least 30 minutes or up to 24 hours.
  • Cover and bake for 30 minutes. Uncover, top with remaining cheese and bake an additional 15-20 minutes or until set in the middle.
  • Rest 10 minutes before cutting.

Nutrition

Serving: 1piece | Calories: 1005 | Carbohydrates: 122g | Protein: 46g | Fat: 37g | Saturated Fat: 16g | Cholesterol: 190mg | Sodium: 1967mg | Potassium: 722mg | Fiber: 10g | Sugar: 18g | Vitamin A: 827IU | Vitamin C: 11mg | Calcium: 699mg | Iron: 10mg
cooked Sausage Cheddar Breakfast Strata in a dish with writing
slice of Sausage Cheddar Breakfast Strata on a plate with a title
close up of Sausage Cheddar Breakfast Strata with a title
ingredients to make Sausage Cheddar Breakfast Strata with finished dish and a title

Originally posted at Spend with Pennies

How to make Bread Rolls (Pao)

Soft and light, these delicious bread rolls are made from scratch and make the perfect addition to any dinner menu or party meal.

How to make bread rolls
Bread Rolls

Believe me when I say, there’s nothing better than taking a batch of freshly baked bread out of the oven. Except of course, eating it. Have you ever tried baking bread at home, from scratch? I know a lot of people feel intimidated by the thought of yeast. I was a member of that club for a very long time. But I can tell you this much, if you keep a few things in mind, you will be well on your way to mastering the art of bread baking. Moreover, there are so many varieties to try.

The recipe I’m sharing with you today is one that I fall back on frequently to make bread rolls. It’s a very basic bread recipe and makes a great starting point, if you haven’t baked bread before.

Things to keep in mind –

  • Yeast – Make sure that your yeast is viable. This is easy to do. Place the quantity specified in the recipe in a bowl with warm water and sugar. When rested for about 5 minutes, the yeast gets bubbly and frothy, signalling that it is still viable. If it doesn’t froth up, you may need to replace your yeast.
  • Using warm water – Make sure that your water is warm, not hot. You should be able to keep your finger submerged in the warm water comfortably. If you cannot, the water is too hot, and it will kill the yeast.
  • Kneading the dough – Kneading the dough takes a little time. You need to do this patiently. This helps build gluten fibres, which in turn will help your bread rise well.
  • Resting time – Bread almost always, cannot be rushed, unless you’re making a quick bread. The time needed to rest (prove) your dough depends on the ambient temperature. Resting the dough in a warm spot in the kitchen will help it rise. If it is really cold where you are, consider keeping it by a window that gets a lot of sun or in the oven with just the light on.

Keep these vital points in mind when you’re making bread and you will see great results. Bread making gets better with practice. If your first batch doesn’t turn out spectacular, don’t worry, the next batch will be better, since you now know what to expect. So now that we’ve covered all of that, let’s move on to the recipe.

How to make Bread Rolls (Pao)

Recipe by Trisha Vaz

Yields

12

Rolls

Prep time

20

minutes

Cooking time

25

minutes

Resting Time

2

hours

Soft and light, these delicious bread rolls are made from scratch and make the perfect addition to any dinner menu or party meal.

Ingredients

  • 1 1/2 tsp instant dried yeast

  • 2 tsp sugar

  • 1/4 cup warm water + 1 cup warm water (approx.) to knead the dough

  • 3 cups plain flour / all purpose flour

  • 1 tsp salt

  • 1-2 tbsp olive oil

Directions

  • In a little bowl, place the warm water and add sugar and yeast to it. Stir to mix a little. Let it stand for about 5-10 minutes for the yeast to activate.
  • In a large mixing bowl, place the flour and salt. Mix through.
  • Make a well in the centre and add the yeast and sugar solution. Mix it in with the flour. Add more warm water gradually and knead to a smooth, soft dough. (I had to use just over 1 cup of water) Once the dough comes together, continue kneading for about 5 minutes. You will find the dough gets a little more stretchy than it first was.
  • Drizzle oil and knead it into the dough.
  • Lightly oil the bottom of the bowl and place the dough in it. I lightly oil the top of the dough too. This keeps it from drying out. Cover and set aside in a warm spot in the for about an hour or till the dough has doubled in size.
  • Knock the dough back to get rid of the air bubbles and roll to a ball. Cut into portions and roll out into smooth balls. Place them about an inch apart in a lightly greased baking pan.
  • Cover and leave it in a warm spot for the second rise. This takes about 45 minutes to an hour.
  • Preheat your oven to 180 degrees. Brush the top of the bread rolls with some water and bake for about 25-30 minutes.
  • As soon as the bread is baked, take it out of the oven, brush some butter over the top and cover the pan for around 5 minutes with a clean tea towel. This traps the steam in and keeps the rolls soft.
  • Then take the rolls out of the pan and leave them on a cooling rack to cool.

    Enjoy!!!

Recipe Video

Notes

  • This is a vegan friendly recipe. I used a vegan butter, but feel free to use a butter of your choice.

{“@context”:”https://schema.org”,”@type”:”Recipe”,”name”:”How to make Bread Rolls (Pao)”,”image”:[“https://theaspiringhomecook.com/wp-content/uploads/2020/04/IMG_1595-scaled.jpg”,”https://i1.wp.com/theaspiringhomecook.com/wp-content/uploads/2020/04/IMG_1595-scaled.jpg?resize=500%2C500&ssl=1″,”https://i1.wp.com/theaspiringhomecook.com/wp-content/uploads/2020/04/IMG_1595-scaled.jpg?resize=500%2C375&ssl=1″,”https://i1.wp.com/theaspiringhomecook.com/wp-content/uploads/2020/04/IMG_1595-scaled.jpg?resize=480%2C270&ssl=1″],”description”:” Soft and light, these delicious bread rolls are made from scratch and make the perfect addition to any dinner menu or party meal. “,”keywords”:[“baked from scratch”,”bread”,”bread rolls”,”dinner rolls”,”homemade bread”,”How to”,”laadi pav”,”pao”],”author”:{“@type”:”Person”,”name”:”Trisha Vaz”},”datePublished”:”2020-04-02T11:44:53+00:00″,”prepTime”:”PT20M”,”cookTime”:”PT25M”,”totalTime”:”PT45M”,”recipeCategory”:[“Bread”,”Featured”,”Vegan”],”recipeCuisine”:[],”recipeYield”:[“12″,”12 Rolls”],”nutrition”:{“@type”:”NutritionInformation”},”recipeIngredient”:[“1 1/2 tsp instant dried yeast”,”2 tsp sugar”,”1/4 cup warm water + 1 cup warm water (approx.) to knead the dough”,”3 cups plain flour / all purpose flour”,”1 tsp salt”,”1-2 tbsp olive oil”],”recipeInstructions”:[{“@type”:”HowToStep”,”name”:”In a little bowl, place the warm water and add sugar and yeast to it. Stir to mix a little. Let it stand for about 5-10 minutes for the yeast to activate.”,”text”:”In a little bowl, place the warm water and add sugar and yeast to it. Stir to mix a little. Let it stand for about 5-10 minutes for the yeast to activate.”,”url”:”https://theaspiringhomecook.com/2020/04/how-to-make-bread-rolls-pao.html#wpzoom-rcb-direction-step-0″,”image”:””},{“@type”:”HowToStep”,”name”:”In a large mixing bowl, place the flour and salt. Mix through.”,”text”:”In a large mixing bowl, place the flour and salt. Mix through.”,”url”:”https://theaspiringhomecook.com/2020/04/how-to-make-bread-rolls-pao.html#wpzoom-rcb-direction-step-155″,”image”:””},{“@type”:”HowToStep”,”name”:”Make a well in the centre and add the yeast and sugar solution. Mix it in with the flour. Add more warm water gradually and knead to a smooth, soft dough. (I had to use just over 1 cup of water) Once the dough comes together, continue kneading for about 5 minutes. You will find the dough gets a little more stretchy than it first was.”,”text”:”Make a well in the centre and add the yeast and sugar solution. Mix it in with the flour. Add more warm water gradually and knead to a smooth, soft dough. (I had to use just over 1 cup of water) Once the dough comes together, continue kneading for about 5 minutes. You will find the dough gets a little more stretchy than it first was.”,”url”:”https://theaspiringhomecook.com/2020/04/how-to-make-bread-rolls-pao.html#wpzoom-rcb-direction-step-218″,”image”:””},{“@type”:”HowToStep”,”name”:”Drizzle oil and knead it into the dough.”,”text”:”Drizzle oil and knead it into the dough.”,”url”:”https://theaspiringhomecook.com/2020/04/how-to-make-bread-rolls-pao.html#wpzoom-rcb-direction-step-554″,”image”:””},{“@type”:”HowToStep”,”name”:”Lightly oil the bottom of the bowl and place the dough in it. I lightly oil the top of the dough too. This keeps it from drying out. Cover and set aside in a warm spot in the for about an hour or till the dough has doubled in size.”,”text”:”Lightly oil the bottom of the bowl and place the dough in it. I lightly oil the top of the dough too. This keeps it from drying out. Cover and set aside in a warm spot in the for about an hour or till the dough has doubled in size.”,”url”:”https://theaspiringhomecook.com/2020/04/how-to-make-bread-rolls-pao.html#wpzoom-rcb-direction-step-595″,”image”:””},{“@type”:”HowToStep”,”name”:”Knock the dough back to get rid of the air bubbles and roll to a ball. Cut into portions and roll out into smooth balls. Place them about an inch apart in a lightly greased baking pan.”,”text”:”Knock the dough back to get rid of the air bubbles and roll to a ball. Cut into portions and roll out into smooth balls. Place them about an inch apart in a lightly greased baking pan.”,”url”:”https://theaspiringhomecook.com/2020/04/how-to-make-bread-rolls-pao.html#wpzoom-rcb-direction-step-827″,”image”:””},{“@type”:”HowToStep”,”name”:”Cover and leave it in a warm spot for the second rise. This takes about 45 minutes to an hour.”,”text”:”Cover and leave it in a warm spot for the second rise. This takes about 45 minutes to an hour.”,”url”:”https://theaspiringhomecook.com/2020/04/how-to-make-bread-rolls-pao.html#wpzoom-rcb-direction-step-1013″,”image”:””},{“@type”:”HowToStep”,”name”:”Preheat your oven to 180 degrees. Brush the top of the bread rolls with some water and bake for about 25-30 minutes.”,”text”:”Preheat your oven to 180 degrees. Brush the top of the bread rolls with some water and bake for about 25-30 minutes.”,”url”:”https://theaspiringhomecook.com/2020/04/how-to-make-bread-rolls-pao.html#wpzoom-rcb-direction-step-1108″,”image”:””},{“@type”:”HowToStep”,”name”:”As soon as the bread is baked, take it out of the oven, brush some butter over the top and cover the pan for around 5 minutes with a clean tea towel. This traps the steam in and keeps the rolls soft.”,”text”:”As soon as the bread is baked, take it out of the oven, brush some butter over the top and cover the pan for around 5 minutes with a clean tea towel. This traps the steam in and keeps the rolls soft.”,”url”:”https://theaspiringhomecook.com/2020/04/how-to-make-bread-rolls-pao.html#wpzoom-rcb-direction-step-1225″,”image”:””},{“@type”:”HowToStep”,”name”:”Then take the rolls out of the pan and leave them on a cooling rack to cool.Enjoy!!!”,”text”:”Then take the rolls out of the pan and leave them on a cooling rack to cool.Enjoy!!!”,”url”:”https://theaspiringhomecook.com/2020/04/how-to-make-bread-rolls-pao.html#wpzoom-rcb-direction-step-1425″,”image”:””}],”video”:{“@type”:”VideoObject”,”name”:”How to make Bread Rolls (Pao)”,”description”:” Soft and light, these delicious bread rolls are made from scratch and make the perfect addition to any dinner menu or party meal. “,”thumbnailUrl”:[“https://theaspiringhomecook.com/wp-content/uploads/2020/04/IMG_1595-scaled.jpg”,”https://i1.wp.com/theaspiringhomecook.com/wp-content/uploads/2020/04/IMG_1595-scaled.jpg?resize=500%2C500&ssl=1″,”https://i1.wp.com/theaspiringhomecook.com/wp-content/uploads/2020/04/IMG_1595-scaled.jpg?resize=500%2C375&ssl=1″,”https://i1.wp.com/theaspiringhomecook.com/wp-content/uploads/2020/04/IMG_1595-scaled.jpg?resize=480%2C270&ssl=1″],”contentUrl”:”https://youtu.be/G9wWpdnvQ14″,”embedUrl”:”https://youtu.be/G9wWpdnvQ14″,”uploadDate”:”2020-04-02T11:44:53+00:00″,”duration”:””}}

The post How to make Bread Rolls (Pao) appeared first on The Aspiring Home Cook.

Originally posted at The Aspiring Homecook

Honey Whole Wheat Bread

wholewheatbread_9_little-house-dunes

by Heather Harris Brady

There are lots of bread recipes out there, and lots of them are good but few of them meet my main criteria – happily, this one does! If I’m making bread for everyday use I want two nice, full loaves that taste great, slice neatly, keep well, and are at least partly whole grain.

This recipe is based on a recipe in Farm Journal’s County Fair Award-Winning Recipes cookbook. I’ve tinkered with it to good effect – I changed the original ingredients a bit and simplified the mixing method. The sugar gives it a nice brown crust, which you can leave as-is or brush with melted butter if you like a softer outer crust.

Honey Whole Wheat Bread, Makes two 8″ x 4″ loaves

  • 1 pkg. quick-rise active dry yeast
  • 1-1/2 c. lukewarm water
  • 3-1/2 c. whole wheat flour
  • 2 T. local honey
  • 2 t. salt
  • 1/2 c. hot water
  • 1/3 c. brown sugar, lightly packed
  • 3 T. butter
  • 2 c. unbleached all-purpose flour
  • Melted butter for brushing

Combine the whole wheat flour, lukewarm water, yeast, and honey in a mixing bowl. Stir to a shaggy dough and rest for 15 minutes.

wholewheatbread_1_little-house-dunes

Combine the hot water, brown sugar, salt, and butter. Add to the bowl along with the all-purpose flour.

wholewheatbread_2_little-house-dunes

Stir until the ingredients are well-incorporated.

wholewheatbread_3_little-house-dunes

Let rise until doubled in bulk. Punch down and knead for five minutes on a lightly floured surface. Divide the dough in half. Pat each half to a disk, roll up like a jellyroll and put into greased loaf pans.

wholewheatbread_4_little-house-dunes

Let rise until the dough has reached the top of the pans. Preheat the oven to 375.

wholewheatbread_5_little-house-dunes

Bake for 35-40 minutes, or until the loaves sound hollow when you thump the top lightly.

wholewheatbread_6_little-house-dunes

Set the pans on a rack and brush the tops of the loaves with melted butter if desired. After five minutes turn the loaves out of the pans to cool completely.

wholewheatbread_8_little-house-dunes

wholewheatbread_7_little-house-dunes

Your house will smell terrific and you will have amazing fresh sandwich bread for a week. These loaves freeze well, just make sure to double wrap them (once in plastic wrap and then with an outer covering of freezer paper).


Other Little House on the Dunes fall favorites –

2012: Apple Crisp
2013: Malakoff Torte
2014: Brioche Coffeecake
2015: Panna Cotta with Pears & Salted Caramel
2016: Gingergold Cake
2017: Marble Bars


Originally posted at MidWestern Farm Girl