Hamburger or Hot Dog Rolls

IMG_7838
This recipe, originally from here, was very simple and made nice soft rolls. I tried both hamburger and hot dog roll shapes and they also worked great for some chicken sandwiches. I’ve made them with only white AP flour, and also with part whole wheat, and both were delicious. They also freeze well, so definitely give them a try!

Ingredients (makes 10 hamburger rolls or 16 hot dog rolls)
360mL (1-1/2 cups) warm water
3/4 tbsp yeast
2 tbsp sugar
2 tbsp vegetable oil
1 tsp salt
4 cups (520g) all-purpose flour (can substitute part whole wheat)

Instructions
Combine water, yeast, sugar, oil, salt, and 2 cups of the flour. Mix well.

Add the remaining 2 cups of flour a little at a time until the dough is firm enough to knead. Knead for about 5 minutes until smooth.

Place in a bowl, cover, and let rise in a warm place for about an hour, until double in size. Then punch down the dough and shape into rolls.

For hamburger rolls, use about 85g (3oz) of dough and roll into a sphere. Then press down on the baking sheet to flatten them slightly. Allow about 5cm / 2 inches of space in between so they don’t touch when they rise and bake.

For hot dog rolls, use 55g (2 oz) of dough and roll into a log shape. Place on the baking sheet, closer together than the hamburger rolls (about an inch apart). (They may seem small, but don’t forget they’ll rise quite a bit.)

Let the rolls rise again for about an hour.

Bake at 200C / 400F for 12-15 minutes, until lightly browned.

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Chocolate Chip Cookies

IMG_7834I know there are lots of chocolate chip cookies out there, but this is my go-to recipe. I prefer cookies that are chewy in the middle, and maybe a bit crispy on the edges. This recipe is quick, easy, and consistently good. For those living in Japan, you can replace chocolate chips with chopped up chocolate bars.

Ingredients
150g (11 tbsp) butter
½ cup white sugar
2/3 cup dark brown sugar, packed
1 egg
2/3 tsp vanilla
2 cups all-purpose flour
½ tsp salt
½ tsp baking soda
1 cup chocolate chips (or chocolate chunks)

Instructions

Preheat oven to 180C (350F).

Cream butter and sugars. Add eggs, vanilla, flour, salt, and baking soda. Beat for three to four minutes (batter may be dry). Add chocolate chips.

Scoop dough out in 1-tablespoon balls. Place 2 inches (5cm) apart on the cookie sheet. Bake for 8-11 minutes. Don’t overbake!

Note: You can freeze the 1-tablespoon balls unbaked and then bake them straight from the freezer later. Just add a minute or two on the baking time.

Swedish Bread

swedish breadI love baking bread in the winter. It makes the whole house seem warmer and cozier, and warm homemade bread is one of my favorite things to eat. This is an old recipe that my Mom and I used to make when I was younger, and I hadn’t made in many years until this Christmas. It’s got egg, milk, and sugar in it, which make the dough rich and sweet, and it tastes like almonds. You can make regular loaves, or braid them like I did in the picture above if you want to be fancy!

Ingredients (makes 2 loaves)
½ cup (113g) melted butter or margarine
⅔ cup (133g) sugar
1 teaspoon salt
405 mL (2-1/4 cups) hot milk
2-1/4 tsp dry yeast
¼ cup (60mL) warm water
1 egg, well beaten
1 teaspoon almond extract
7 cups (910g) white flour (approximately)

Optional: 1 egg yolk, 1/4 cup almonds (for topping)

Instructions
Mix the butter, sugar, salt, and hot milk in a large bowl and let cool to lukewarm. Stir the yeast into the warm water and let it stand for 5 minutes to dissolve.

Add the dissolved yeast, egg, almond extract, and 3 cups (390g) of the flour to the milk mixture and mix vigorously. Add 3 more cups (390g) of flour and mix well.

Turn out onto a slightly floured board, knead for a minute or two, and let rest for 10 minutes. Adding the remaining flour only if the dough is too sticky, resume kneading until smooth and elastic. Put the dough in a large bowl, cover, and let rise in a warm place until double in bulk. Punch down, knead for a minute or two, and shape into two loaves. Place in two buttered 9×5 inch loaf pans, cover, and let rise until double in bulk again. Preheat oven to 375 degrees. Bake bread for 40 to 50 minutes. Remove from pans and cool on racks.

For Braided Bread: After the dough has risen for the first time, punch it down, knead for a minute or two, and divide it into six equal pieces. Stretch and roll each piece with your hands until you have six long rolls of uniform size. Make two braids with them, pinching the three piece of dough firmly together when you start braiding and again when you finish. Tuck each end underneath the loaf. Place on greased cookie sheets, cover, and allow to rise until double in size. Brush with 1 egg yolk, lightly beaten with 1 teaspoon cold water, and sprinkle with chopped almonds. Bake for only 25 to 30 minutes.

Naan

IMG_7796This flatbread is easy to make and goes well with curry or lentils! It does take some time, but only because it has to rise for 2-1/2 hours. The actual working time is not very long.

Ingredients (makes 6-8 naan)
2 cups (260g) all-purpose flour
1/2 tsp salt
1/4 tsp yeast
3/4 cup (180mL) milk (you can also substitute all or part of the milk with yogurt)
1/2 tsp sugar
1-2 tbsp butter (optional)

Instructions

Warm up the milk, and add the sugar and yeast. Add the salt, and half of the flour, and mix well. Add the remaining flour, and knead until a smooth dough is formed.

Place dough in a bowl, cover with a towel, and let rise 2 hours.

Divide the dough into 6 to 8 pieces. Let rest for 30 minutes. Heat your oven to its highest temperature. Roll out the dough into circles and bake for 2-4 minutes.

If desired, brush the warm naan with melted butter.

Cranberry White Chocolate Cookies

cranberry blissThese cookies are very Christmasy! Their color of red and white is really pretty, and the sweet white chocolate goes well with the tart cranberries. A cream cheese frosting is also really nice. This recipe makes a pretty large batch, so you can definitely halve it. The original recipe is from here.

Ingredients (about 4 dozen cookies)
Cookies:
3 cups flour
1 tsp baking soda
1 tsp salt
227g (1 cup) butter
1 cup white sugar
1 cup brown sugar
2 eggs
2 tsp vanilla extract
1 cup white chocolate chips/chunks
1 cup dried cranberries

Frosting:
200g (8 oz) cream cheese, softened
1/2 cup white chocolate chips/chunks, melted
1 tsp vanilla extract
2 cups powdered sugar

Topping:
1 cup dried cranberries, chopped
1/4 cup white chocolate chips/chunks, melted

Instructions

Make the cookies: Whisk together flour, baking soda, and salt. In another bowl, cream butter and sugars until light and fluffy. Add the eggs one at a time, beating well. Slowly add the dry ingredients. Fold in the white chocolate and cranberries.

Chill dough for 1 hour. Place rounded tablespoons on a baking sheet about 2 inches apart. Bake at 180C/350F for 10 to 12 minutes, until light golden on the edges. Let cookies cool completely.

Make frosting: Beat together cream cheese and melted white chocolate. Add vanilla and powdered sugar. Beat until smooth. If it’s not thick enough, you can add additional powdered sugar.

Spread the frosting on the cool cookies. Sprinkle with the chopped cranberries and drizzle with the melted white chocolate.

Oatmeal Cookie Bars

oatmeal chunk barsThese oatmeal bars are quick and delicious. They’re still cookies, so they’re not exactly health food, but they include oats and nuts and can be made with whole wheat flour. You can customize these with whatever you want to mix in. I have two common variations: chocolate/walnut, and white chocolate/cranberry/walnut.

Ingredients
1 cup flour (all-purpose or a mixture of AP and whole wheat)
3/8 tsp baking soda
1/8 tsp salt
1/2 cup oats (quick-cooking work best for me, but rolled oats are fine too)
85g (6 tbsp) butter
1/4 cup sugar
1/4 cup brown sugar
1 egg
1/2 tsp vanilla
170g (6 oz) chocolate chips or chunks, chopped nuts, and/or dried fruit

Instructions

Cream butter and sugars. Add egg and vanilla and mix well. Add all dry ingredients and mix to combine. Finally, stir in your chocolate, nuts, and/or fruit.

The batter will be rather thick. Spread it in an 8-inch (21-cm) square pan, and bake at 190C (375 F) for 18-20 minutes.

(This recipe can be doubled and made in a 13×9 inch pan.)

Runza

runzaRunza are made from a slightly sweet, rich bread dough and a filling of beef, onion and cabbage. Although the ingredients are simple, the results are delicious. This recipe does require some time since the bread dough has to rise. However, you can certainly make the filling while the dough is rising. Another reason these are great is because they can be refrigerated or frozen and reheat extremely well.

Ingredients (serves 4)
Dough:
4-1/2 cups flour
1/2 cup sugar
1-1/2 tbsp yeast
1 tsp salt
180mL (3/4 cup) milk
120mL (1/2 cup) water
100g (1/2 cup) shortening
2 eggs

Filling:
450g (1 lb) ground beef or beef/pork mixture
2 onions, chopped
4 cups thinly sliced cabbage
pinch of salt, pepper, and nutmeg

Instructions

Mix 1-3/4 cups flour, sugar, yeast, and salt in a large bowl. Combine the shortening, milk, and water, and microwave or heat on the stove until shortening melts. Let cool slightly and add to the flour. Add eggs and mix well. Add remaining flour (2-3/4 cups) and mix until smooth. Let rise 1 hour.

Meanwhile, saute meat, onions, and cabbage until meat is cooked through. Season with a pinch each of salt, pepper, and ground nutmeg to taste.

Divide dough into 12 equal balls, and roll into squares of about 6 inches (15cm) on a floured surface. Place about 1/3 cup of the meat mixture in the middle of the dough, and fold one corner over to the opposite corner, making a triangle. Use a fork to seal the edges of the dough very well.

Bake at 180C / 350 F for 20 minutes.