Dinner Rolls

This recipe comes from Tammy P. our Stake Provident Living Specialist.  I actually made these rolls and they turned out great.  I multiplied the recipe by three to get a pan with four dozen rolls.


3 + cups bread flour (I used half wheat and half white flour)
1 tsp salt
3 Tbsp gluten flour
1 Tbsp yeast
3 Tbsp powdered milk
2 Tbsp oil
2 Tbsp sugar
1 ¼ cups hot water


Mix according to basic bread making instructions. Once dough has completed the
first rise, shape into rolls. Let rise for 20 minutes. Bake at 375° for 15 min. or until
golden brown. Note: 3X the recipe to make 4 dozen rolls and fill an entire baking
sheet. Freeze any extra to pull out later. To reheat: Wrap thawed rolls in foil and
bake at 350° for 10-15 minutes.

1- Mix all dry ingredients only adding half of the flour in your mixer bowl.

2- Add wet ingredients and begin mixing using the dough hook following the suggested speed in your mixer instruction book for bread. (Water should be about 115°-120°F to allow the yeast to rise.)
Gradually add additional flour until dough cleans the sides of the bowl. The exact amount of flour you will add will depend on the humidity in the air and whether you are using all whole wheat flour. Be patient as you add the flour. Only add ¼-½ cup at a time and watch to see if the dough pulls together and leaves the sides of the bowl basically clean. Remember that when making bread by hand, you are to knead the dough for 6-8 minutes. The mixer doesn't necessarily do it any faster, it just does the work for you. The mistake that often makes bread too heavy is adding too much flour.

3- Once the dough is pulling together and leaving the sides of the bowl clean, stop adding flour and just allow the mixer to knead the dough until smooth, elastic, and resistant. (About 2-3 minutes.)

4- Lightly oil top of dough (or spray with Pam), cover with a cloth and let rise until double in size. You can speed this step up by turning your oven to 150°. Once it is hot, turn the oven off and set your bowl of dough into the oven. (If your mixer has a plastic bowl, you will want to transfer the dough to an oven safe bowl first.) On the counter, it usually takes an hour or more to let your dough rise. In the oven, it is double in size in about 20 minutes. (I just left my dough in my Bosch mixer with the lid on and let it rise).

5- Punch dough down and remove from bowl. (You can allow the dough to rise multiple times. Sometimes you just can't get to it when it's ready. Maybe the turkey is still in the oven or the baby needs to be fed or the phone rings. You know you have days like this. Just keep punching it down each time it is double in size. Letting it rise a few times actually makes for a fluffier, lighter texture.)

6- Shape into loaves or rolls on an oiled countertop and place in greased pans.  Cover with a cloth and let rise until almost double - about 20 minutes.Bake according to specific recipe instructions.

Bread Tip:  Bread is done when it is golden brown and sounds hollow when you tap it.

Baked Maple Bars:  You may add extra sugar and some cinnamon to the dough.  Then roll the dough out thin (1/4 inch) and let rise.  Then bake in the oven at 350 for 15-20 minutes until golden brown.  Then frost when warm out of the oven.

Maple Frosting (mix all ingredients together)
1 1/2 to 2 cups powdered sugar
1/2 tsp. maple flavoring
1 T. melted butter
1 T. milk (add more until frosting is correct consistency)

Caramel Apple Bread Pudding

You can't go wrong with recipes from Our Best Bites - I love their site.  This was another great find!

Caramel Apple Bread Pudding (their post with pictures)

Recipe adapted by Our Best Bites from C&H Sugar

5-6 c. stale French bread cubes (about 1/2 of a standard loaf cut into 1" cubes)

3 c. apples, peeled and chopped into small pieces

4 eggs

3 egg yolks

1 1/2 c. milk

1 1/2 c. heavy cream

3/4 c. brown sugar

1/4 c. sugar

1/4 tsp. salt

1 tsp. vanilla extract

1 tsp. almond extract

2 tsp. pumpkin or apple pie seasoning

1 Tbsp. butter, chopped

1 recipe Buttermilk Caramel Syrup

*If possible, cut the bread into cubes and leave it out for several hours or overnight. If not, place the bread cubes on a baking sheet and bake for 10-15 minutes or until the bread cubes are dried out but not toasted.

Preheat oven to 350. Lightly grease or spray a 9x13" baking dish with shortening or non-stick cooking spray.

In a large bowl, toss together the bread cubes and the apple pieces. Transfer to the baking dish. In the same large bowl, whisk together the remaining ingredients except for the butter. When combined, continue to whisk while pouring over the bread/apple mixture (just to make sure the spices are evently distributed). Gently combine the bread and egg mixture, making sure each piece of bread is soaking in part of the egg and milk mixture. Allow to stand for at least 15 minutes (longer, if you can; you could even do this the night before, cover it tightly, and then bake it in the morning).

When the egg/milk mixture has mostly soaked into the bread, dab the butter over the bread and place the baking dish in the preheated oven and bake for 40-50 minutes or until the center is set but not dry or burned.

Remove from oven and allow to stand for 5 minutes. Cut into pieces and serve with warm Buttermilk Syrup (and vanilla ice cream if you really want to walk on the wild side.)


Buttermilk Caramel Syrup

3/4 c. buttermilk
1 1/2 c. sugar
1 stick real butter
2 Tbsp. corn syrup
1 tsp. baking soda
1 tsp. vanilla

Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you'd make soup in. Yes, you'll have way more pot than ingredients (and I'm not referring to the green leafy stuff), but this will boil all over your newly-cleaned stove if you put it in a smaller saucepan.

Bring ingredients to a boil and reduce heat to low (as long as it's still bubbling, you're okay). Cook, stirring very frequently, for 8-9 minutes. You're basically making candy here and candy-making requires constant vigilance.

When it's done, it should take on this luscious golden-brown color. Remove from heat and add vanilla.

There will be foam on top. It tastes just as good, but it's not super pretty. If you're into aesthetics, you can skim it off; otherwise, just give it a good stir.

Candied Walnut Salad

I found another great recipe from Our Best Bites, here   It is fabulous and easy.

Tiff's Tips:  I used feta cheese (already hand that on hand) and I only used one large head of green leaf lettuce and it was plenty.  I served in the dressing on the side.  Great salad! 

Candied Walnut Salad

2 heads of leafy greens; 1 can be a bag of spinach (I like 1 bag of spinach and a head of Romaine or just 2 heads of Romaine)

3/4 c. Craisins

2 crisp apples

Orange juice (enough to toss apples in to prevent browning and add a little flavor)

2 oz. blue cheese or Gorgonzola (I prefer Gorgonzola; it's milder, but harder to find and more expensive)

1/2 c. chopped walnuts

1/4 c. sugar

1 recipe  Honey Red Wine Vinaigrette  (see below)

1. Wash and chop lettuce. Set aside to drain.

2. Combine walnuts and sugar in a medium skillet over medium heat. Stir constantly. After a few minutes, the sugar will look very fine and then a few minutes after that, it will start to liquefy. This is when you have to be absolutely vigilant about scraping the bottom of the skillet and making sure everything gets stirred around. The syrup will begin to darken and will coat the nuts. When they reach a golden brown color, remove from heat. Stir occasionally as the nuts begin to cool. After a few minutes, spread candied nuts onto a greased piece of parchment or wax paper or a greased cookie sheet and allow to cool completely. Set aside.

3. Chop blue cheese or Gorgonzola very finely. You want crumbles, not chunks.

If blue cheese absolutely gives you the ookies and you CANNOT handle the thought of it (the flavor in the salad will be very mild, I promise!), you can use another strong cheese like feta. But I really, really think you should use the real thing... :)

4. Chop apples and toss in orange juice.

5. When ready to serve, toss lettuce, cranberries, walnuts, apples, and blue cheese in a large bowl. Add dressing if desired; it really is better all mixed together rather than on top, but the dressing will wilt any leftovers.

Honey Red Wine Vinaigrette

1/2 c. red wine vinegar

1/2 c. honey

1-2 cloves garlic, roughly chopped (really, that's pretty optional; it all goes in the blender)

1 tsp. Kosher salt

1 tsp. coarsely ground black pepper

1/2 c. canola oil

In a blender, combine vinegar, honey, garlic, salt, and pepper. Place lid on blender and blend on high. While blender is running, add oil in a steady stream. Store in refrigerator for about 2-3 weeks. Shake well before serving.