Mini Garlic Monkey Breads

Mini Garlic Monkey Breads

from Real Mom Kitchen

INGREDIENTS:

2 (7.5 oz) cans buttermilk biscuits

6 TBS butter, melted

3 cloves garlic, minced

2 TBS dried parsley flakes

1/4 cup grated Parmesan cheese plus 2 TBS additional to sprinkle on top.

DIRECTIONS:

1. Cut biscuits into 4 pieces and place in bowl. (kitchen shears made this really easy.)

2. Combine the melted butter, garlic, parsley, and 1/4 cup cheese together and pour over the biscuit pieces.

3. Gently toss the biscuit pieces to evenly coat.

4. Using a 12 cup muffin tin, place 6-7 pieces of the coated biscuit dough into each muffin cup. Us additional cheese to sprinkle on top.

5. Bake at 400 degrees for 12-14 minutes until golden brown.

*These were so easy and SO yummy!

Banana Bread

Banana Bread
from Melissa Brown

INGREDIENTS:
1 cup sugar
2 eggs, beaten
1/2 cup butter
2 cups flour
1 tsp soda
1 tsp vanilla
1/2 tsp salt
3 ripe bananas, mashed

DIRECTIONS:
1. Cream sugar and butter.
2. Add eggs and mix.
3. Add flour, salt, and baking soda.
4. Mix in mashed bananas and vanilla.
%. Pour in a greased bread pan and bake at 325 degrees for about an hour or until toothpick inserted comes out clean.

Optional: walnuts mixed in or sprinkle brown sugar over batter once poured into bread pan.

*A friend brought this bread to me and it is so yummy!! I immediately got the recipe from her and I love it!!

Lion House Dinner Rolls

Lion House Dinner Rolls
recipe and image from Mel's Kitchen Cafe

I did it! I finally made the famous Lion House dinner rolls! I was always too scared to make these but I thought Father's Day was an appropriate day to try out an awesome new roll recipe! They were absolutely delicious and not as hard as I thought!

INGREDIENTS:
2 tablespoons active dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter, softened
1 egg
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-6 cups flour

DIRECTIONS:
1. In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast – just add the yeast and water together with the other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.
2. Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way (see photos on her blog). Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a silpat-lined or lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.
3. Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned.

Cornbread

Cornbread
from Mel's Kitchen Cafe

INGREDIENTS:
½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk

DIRECTIONS:
1. Mix dry ingredients in large bowl.
2. Make a well in dry ingredients and add oil, butter, eggs, and milk into the center.
3. Stir until just mixed (batter will be runny – don’t be alarmed!).
4. Bake in an 8” square pan at 350 degrees for 35 minutes. (This doubles perfectly for a 9X13-inch pan.)

*I thought I had posted this recipe before but I guess not! This cornbread is SO good!!

Whole Wheat Pumpkin Chocolate Chip Bread

Whole Wheat Pumpkin Chocolate Chip Bread
from Living Lou

INGREDIENTS:
1 and 1/2 cup whole wheat flour
1 cup sugar
1/4 tsp of salt
1 tsp baking soda
1 cup pureed pumpkin
1/2 cup olive oil
2 eggs
1/4 cup water
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/3 cup chocolate chips

DIRECTIONS:
1. heat 350 degrees.
2. In a medium sized bowl combine the dry ingredients.
4. In your mixer, combine the wet ingredients.
5. Mix the dry ingredients into the wet ingredients, making sure it is well blended. Mix in your chocolate chips.
6. Once everything is mixed together, line a bread pan with parchment paper or at least spray with cooking spray, and pour the batter into the pan.
7. Bake for 50-60 minutes.

*Yummy!! This bread was so moist and delicious!

Navajo Tacos

Navajo Tacos

For Navajo Tacos, top this fry bread with chili and any of the following toppings:
sour cream
cheese
lettuce
green onions

This is definitely one of my husband's favorite dinners. So hearty and delicious!

Fry Bread

Fry Bread (Scones)
from Becca Nelson

INGREDIENTS:
2 C. Scalded milk
4 Tbl. sugar
2 tsp. salt
1 Tbl. yeast- dissolved in 1/2 C warm water
5 C. flour

DIRECTIONS:
1. Scald milk and then let milk cool.
2. Add milk, sugar, salt and yeast to your mixer.
3. Add flour to make soft but not sticky dough. Knead about 5 min.
4. Let dough rise until doubled. (about 1 hour)
5. Roll out and cut in squares, then press flat with hands.
6. Fry in oil at 375˚.
7. Set on plate with paper towel to soak excess oil.

*These are delicious served as scones with butter, honey, and powdered sugar or as Navajo Tacos.

Rosemary Foccacia Bread

Rosemary Foccacia Bread
from Our Best Bites

INGREDIENTS:
1 cup warm (105-115 degrees Fahrenheit) water

1 Tbsp. yeast

1 Tbsp. white sugar

1 tsp. Kosher salt, plus more for sprinkling

2 Tbsp. olive oil, divided

2 Tbsp rosemary (dried or fresh), divided
1/4 tsp dried oregano leaves
1/4 tsp garlic powder

2 1/4-2 1/2 c. all-purpose flour

DIRECTIONS:
1. In a large mixing bowl, combine warm water, yeast, and sugar. Allow to stand for 10 minutes or until bubbly. While the yeast is getting bubbly, combine 2 C of the flour, salt, 1 1/2 Tbsp. rosemary, oregano and garlic powder.
2. Add flour mixture to yeast mixture along with 1 Tbsp. olive oil. Mix well. (I put it in my stand mixer with the dough hook on). Slowly add remaining flour to make a very soft dough--try and resist the urge to add too much flour. You want a soft, wet dough.
3. Cover and allow to rise 45 min- 1 hour or until double in size.
4. Lightly flour your work surface and transfer dough onto this surface. Divide in half. Shape each half into a rounded loaf and place on a greased cookie sheet or pizza stone. Cover and allow to rise another 45 minutes.
5. Heat oven to 375 degrees. Use remaining tablespoon of olive oil to brush over tops of loaves, discarding excess if you have any. Sprinkle with remaining rosemary and some Kosher salt.
6. Bake for 15-20 minutes or until very lightly golden-brown. Serve immediately with olive oil and balsamic vinegar.

This bread was absolutely delicious and had wonderful flavor! We loved it!

Savory Spiral Stuffed Rolls

Savory Spiral Stuffed Rolls
recipe and image from My Kitchen Cafe

INGREDIENTS:
1 recipe roll dough, using half wheat flour
12 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 cups chopped ham
1 1/2 cups finely chopped broccoli
2 cups shredded cheese (Swiss, Cheddar, etc)
1 cup freshly grated Parmesan cheese
1 cup finely chopped green onions

DIRECTIONS:
1. Follow the recipe for your roll dough until the dough has risen. Punch down the dough and roll the dough out into a large rectangle about 1/2-inch thick (using the french bread roll recipe, I rolled my dough to about 13 inches by 17 inches).
2. In a small bowl, cream together the butter and cream cheese. Spread the rolled out dough with the butter/cream cheese mixture. Top with the ham, broccoli, cheese, Parmesan cheese, and green onions.
3. Roll the dough up, pinching the seam to seal. Slice the roll into about 1-inch segments.
4. Place the rolls on a lightly greased baking sheet and cover with plastic wrap. Let the rolls rise until nearly doubled and bake at 350 degrees for about 20 minutes, until lightly browned and bubbly.

*I am sure I have previously mentioned how I am horrible at baking. I don't know what it is but they just never turn out quite right. Well, the picture of these looks amazing, and the description does as well. Mine were good but they definitely didn't look as wonderfully appetizing as MKC's picture. I still really liked them though and served them with a big salad.

Chocolate Swirl Banana Bread

Chocolate Swirl Banana Bread
from Our Best Bites

INGREDIENTS:
2 cups flour
¾ tsp baking soda
½ tsp salt
1 cup sugar
¼ cup butter, softened
1 ½ cup mashed ripe bananas (about 3-4 medium bananas)
2 eggs
1/3 cup plain lowfat yogurt or sour cream
½ cup chocolate chips

DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Lightly spoon flour into measuring cups and level. Combine flour, baking soda, and salt. Cream sugar and butter. Add bananas, eggs, and yogurt, beating until just blended. Add flour mixture. Beat on low until just moistened.
3. Microwave chocolate chips in a medium bowl for 1 minute. Stir until smooth. Cool slightly. Add 1 c. batter to chocolate, stirring until well-combined.
4. Spoon chocolate batter alternately with plain batter (so you have stripes of plain and chocolate batter) in an 8 ½” x 4 ½” loaf pan coated with cooking spray. Swirl batters with a knife.
5. Bake at 350 for 1 hour and 15 minutes (give or take a little; I'd probably set your timer for 1 hour and 10 minutes to be safe) or until a knife comes out clean. Cool 10 minutes in pan and then remove and cool completely on a wire rack.

*I LOVE banana bread and this was definitely a yummy alternative to the classic recipe.

Garlic Knots

Garlic Knots
from My Kitchen Cafe

INGREDIENTS:
1 recipe French Bread Rolls
4-6 garlic cloves finely minced or pressed through a garlic press
4 tablespoons butter, melted

DIRECTIONS:
1. Mix butter and garlic together in a small bowl and let sit while making the rolls.
2. Follow the recipe for the French Bread Rolls, the only change being that instead of shaping them into balls, roll each piece into a four to six-inch rope and form into a knot, tucking the loose ends into the center of the knot. Immediately after the rolls come out of the oven brush the butter/garlic mixture over the rolls. These are best eaten warm!

Ok, these rolls were heavenly. They were so soft, and so warm, and so... yummy! And of course the garlic butter was a wonderful addition, wow!

French Bread Rolls

French Bread Rolls
from My Kitchen Cafe

INGREDIENTS:

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour

DIRECTIONS:

1. In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

2. To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

3. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

4. Bake for 12-13 minutes in the preheated oven, or until golden brown.

Cinnamon Rolls

These cinnamon rolls are delicious! The dough is super easy because it can be made in the bread maker. After rolling out the cinnamon rolls, they can be placed in the fridge overnight and cooked in the morning. Yummy!!

Cinnamon Rolls
from Ryan Parsons

INGREDIENTS:
Dough Ingredients:
1/4 cup water
1 cup whole milk (or Evaporated Milk)
1/2 cup unsalted butter, melted
1 large egg
1 tsp vanilla extract
1/2 tsp salt
1/2 cup granulated sugar
4 1/2 cup unbleached white bread flour (All-purpose will due fine)
1 TB vital wheat gluten (or just add 1 extra TB of flour)
1/4 ounce yeast

Filling Ingredients:
1 cup light brown sugar, firmly packed
3 TB cinnamon
1/2 cup butter, softened

Frosting Ingredients:
4 ounce cream cheese
1/2 cup butter
2 cups powdered sugar
1 tsp vanilla extract

DIRECTIONS:

1. Remove a large egg from the refrigerator and permit it to reach room temperature.
   
2. Gently melt the butter. Add the Water and Whole Milk. The resulting liquid mixture should be permitted to cool so that it is between 75°F (24°C) and 85°F (30°C) before proceeding further.
   
3. Then add the remaining ingredients, in the order listed above, to the bread machine and prepare using the dough setting.
   
4. Remove the butter from the refrigerator once you've started the dough cycle and allow it to reach room temperature. In a small bowl, mix the brown sugar and cinnamon, set aside.
   
5. After the dough cycle has completed, roll and stretch the dough out on a lightly floured surface into a 15" by 24" rectangle.
6. Mark off 1" along the 24" edge of the dough, closest to you. You will not spread any Butter or Sugar-Cinnamon mixture on this edge so that you can seal the roll. Spread the softened Butter over the dough with a rubber spatula and then evenly distribute the Sugar and Cinnamon mixture. Be careful to leave your 1" edge clean. As a final step, use your rolling pin to lightly roll the Sugar and Cinnamon mixture.
7. Starting at the far edge of the dough, roll it up tightly. Begin at the far edge and roll up the dough toward the 1" clean edge. The clean 1" edge is used to seal the finished roll. Trim the left and right ends of the roll. The result will be a 24" roll. Trim off the left and right ends of the roll so that you have a flush end at each end of the roll. Then mark the roll every 1 1/2 inches (3.8 cm). Cut the roll into 1 1/2" long portions. You should get 15 rolls.
   
8. Coat 2, 13”x9” pans with nonstick spray. Place rolls into baking pans 1" apart. Cover with a lint free cloth and let rise in a warm, draft free place until almost double, approximately 1 hour. After rising, rolls should be touching each other and the sides of the pan.
   
9. After rising, bake in a convection oven at 310°F for 15 minutes. If you are using a conventional oven, bake at 335°F for 20 minutes. The resulting rolls should be only lightly browned.
   
10. Remove the cream cheese and butter from the refrigerator and place it into the mixing bowl. Leave it for about half an hour so that it will not be too cold.
    
11. Use the Flat Beater (or Paddle) to blend the cream cheese and butter for 6 minutes. Use a "slow mixing" speed on your machine.
    
12. Switch to the Stainless Steel Whip and whip the cream cheese and butter mixture for 10 minutes. Use a "medium fast whipping" speed on your machine.
    
13. Add 1 cup of the powdered sugar and mix for 1 minute using the Stainless Steel Whip at slow speed. Add the remaining 1 cup of powdered sugar and mix for an additional minute.
    
14. Lastly, add the Vanilla Flavor and Lemon Flavor and whip for 1 minute using the Stainless Steel Whip
    
15. Transfer the finished frosting to a convenient covered container and refrigerate it. Once the rolls are finished baking, frost them while they're still very warm and serve them immediately.

French Bread Pizzas

I can't believe I hadn't posted these yet! This was a family favorite growing up and we love to make them now too! It is so simple and so yummy. I love that everyone can choose toppings they want and make their own pizza.

French Bread Pizzas

INGREDIENTS:
1-2 loaves of french bread (depending on how many people will be eating)
pizza sauce
mozzarella and Parmesan cheese
pizza toppings- pepperoni, pineapples, olives, sausage, etc.

DIRECTIONS:
1. Cut french bread loaf in half length wise.
2. Spread pizza sauce on bread. Top with cheese and toppings.
3. Bake at 350 degrees for 10-15 minutes, until cheese is melted.

30-minute Dinner Rolls

30-minute Dinner Rolls
from Real Mom Kitchen

Makes 1 dozen rolls

INGREDIENTS:

1 1/8 cups plus 2 tsp. warm water
1/3 cup oil
2 T yeast
1/4 cup sugar or honey
½ tsp. Salt
1 eggs
3 ½ cups flour

DIRECTIONS:
1. Mix 1st four ingredients and let rest for 15 minutes.
2. Add salt and eggs - gradually add flour.
3. Shape into dinner rolls. After shaped, let rest for 10 minutes.
4. Bake 10 minutes at 400 degrees until golden brown.

Rhodes Bread Bowls

Rhodes Bread Bowls
from Klisa Plicka

INGREDIENTS:
Rhodes bread loaves (1 loaf=3 bread bowls)

DIRECTIONS:
1. Thaw until softened enough to cut each loaf into thirds and shape into a ball.
2. Place each piece on greased cookie sheet (5 per sheet).
3. Spray Pam on plastic wrap, place over dough.
4. Rise aprox 2 hours or until double in size. Remove wrap.
5. Bake at 350 degrees for 25 minutes or golden brown.
6. Cool, slice off top, and scoop out bread. Fill with your favorite soup or chili.

Breadsticks and Pizza Dough

Breadsticks and Pizza Dough
from Our Best Bites

INGREDIENTS:
1 1/2 cups warm water
1 TBS sugar
1 TBS yeast
1/2 tsp salt
3-4 1/2 cups flour

DIRECTIONS:
1. In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.
2. Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.
4. Spray a glass or metal bowl with cooking spray and place dough in the bowl.
5. Cover and allow to rise for 45 minutes or until doubled in bulk.
6. Remove from bowl and place on a lightly-floured surface.

For Pizza: Roll into round circles and bake with toppings.

For Breadsticks:
1. Spray a baking sheet with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.
2. Roll out each piece of dough into a snake and then drape over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it's okay if they're close.
3. Cover pan and allow dough to rise for another 30 minutes.
4. When there's about 15 minutes to go, preheat your oven to 425.
5. Rub butter and garlic salt and parmesan cheese.
6. Bake for 10-12 minutes.

Basic Muffins

Basic Muffins
from Darla Baker

INGREDIENTS:
2 cups whole wheat flour
1/2 cup rolled oats
1/4 cup dry milk powder
1/2 cup sugar
3/4 tsp salt
2 tsps baking powder

1/2 cup canned pumpkin
2 Tblsp oil
2 large eggs
1 cup water

Add any mix-ins you want- blueberries, nuts, dried fruit, white chocolate chips (our favorite!), etc. I also like to sprinkle them with raw sugar before baking!

DIRECTIONS:
1. Preheat oven to 400 degrees.
2. Mix together dry ingredients.
3. In separate bowl, stir wet ingredients together.
4. Add wet ingredients to dry ingredients and mix until barely blended.
5. Add your chosen mix-ins.
6. Spoon into greased muffin tin.
7. Bake for 15 minutes.

Makes about 15 muffins.

*These are great! I make them about once a week. I bought a big container of canned pumpkin, divided it into 1/2 cup baggies, and froze them. Then I just grab a baggie, defrost, and make the muffins. Yum! I also recently have added a little wheat germ.

Breadsticks

Breadsticks
from Laura Hawkins

INGREDIENTS:
2 TB yeast
1-2 TB sugar
1.5 cups warm water
1/2 tsp salt
3 cups flour
3-4 TB butter
Parmesan, garlic salt, parsley

DIRECTIONS:
1. Dissolve yeast and sugar into water. Let rise for five minutes.
2. Then add salt and flour.
3. Knead into a smooth ball. (You may need to sprinkle a little more flour).
4. Let rise for 15 minutes. Then roll out the dough on a floured surface and cut into strips.
5. Melt butter in a jellyroll pan. Dip breadstick strips into melted butter on both sides and then fit them all onto the jellyroll pan. I like to add parmesan cheese, garlic salt, parsley, etc. on top of them.
6. Bake for 20 minutes at 375 degrees.

Mom's Breadsticks

Mom's Breadsticks
from Mom

INGREDIENTS:
1 1/2 cups warm water
1 TB yeast
4 cups flour
1 tsp salt
2 TB honey
1/4 cup butter
garlic salt
parmesan cheese

DIRECTIONS:
1. Preheat oven to 400.
2. Dissolve yeast in water and honey in mixer.
3. Mix with dry ingredients, knead.
4. Sit 10 minutes and roll into sticks.
5. Brush with melted butter and sprinkle with garlic and paremesan cheese.
6. Cook for 12 minutes.