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Blog

Filtering by Tag: bread

Oatmeal Dinner Rolls w/Honey Butter

Patricia Reitz

Oatmeal Dinner Rolls - ButterYum. easy dinner rolls recipe. soft dinner roll recipe. how to make dinner rolls from scratch. the best dinner rolls. oatmeal bread recipe. scratch dinner rolls. billowy dinner rolls. sweet dinner roll recipe.

This dinner roll recipe was given to me by a very good friend. She got the original recipe from a magazine, but tweaked it a bit to her liking. She said this one recipe alone was worth all the years she paid to subscribe to the magazine - lol. Anyway, I don’t know how she tweaked the recipe, but it’s perfect. The rolls are soft, billowy, and just slightly sweet like a good dinner roll should be. We especially like to eat them while they’re still warm, slathered with homemade honey butter.

Disclaimer: My photos for this post aren’t as sharp as usual. I had been messing with my camera settings one evening and completely forgot to reset them during this shoot the next day. Normally I would reshoot the photos, but I had been promising this recipe to my newsletter subscribers for a couple of months, and now that we’re eating low-carb, I probably won’t make it again until next year so, against my better judgement, I’m posting them as-is because I know many of my blog visitors find step-by-step photos helpful. Thanks for understanding!

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This amazing roll recipe starts with old fashioned oats….

As well as salt, butter, and brown sugar.

The oats are cooked in boiling water for a full minute…

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(I love watching oats plump up as they cook)

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Then the oat mixture is removed from the heat so the salt, butter, and brown sugar can be stirred in.

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Set the oatmeal mixture aside for now.

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In the bowl of a stand mixer, combine warm water and yeast.

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Add the oatmeal mixture to the bowl…

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Stir to combine.

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Next add the first portion of all purpose flour.

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Using the dough hook, mix until it’s almost fully incorporated.

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Add the remaining addition of flour and mix until combined.

After the 2nd mixing, the dough should look like this.

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Continue kneading for 6 minutes until the dough looks like this. Place dough in a covered, oiled bowl and allow to rise for 1 hour (this is an excellent time to pull out your bread proofing box - otherwise, place in a warm, draft-free place).

Divide dough into 12 portions and roll each into a dinner roll using a cupped hand (fingers curved down towards your work surface). Place the rolls evenly on an oiled quarter sheet pan; cover with oiled plastic wrap and rise for 45-60 additional minutes, then bake until golden brown. Enjoy!

Items used to make this recipe:


Oatmeal Dinner Rolls

makes 12 dinner rolls

Printable Recipe

Ingredients

  • 1 cup water

  • 1/2 cup quick cooking oats

  • 1 1/2 tablespoons unsalted butter

  • 1/3 cup light brown sugar

  • 3/4 teaspoon table salt

  • 3 tablespoons warm water (105-115F)

  • 2 1/4 teaspoon instant or rapid-rise yeast

  • 2 1/2 - 3 cups all purpose flour

  • optional: melted butter

Directions

  1. In a small saucepan, bring 2 cups of water to a boil; add quick cooking oats and cook, stirring constantly, for 1 full minute, then remove from heat.

  2. Stir in butter, brown sugar, and salt; set aside to cool for at least 30 minutes.

  3. In the bowl of a stand mixer, combine 3 tablespoons warm water, yeast, and oatmeal mixture; stir to combine.

  4. Using the dough hook, add 1 1/2 cups of flour and knead on speed 2 stir until combined.

  5. Turn off the mixer and add another 1 cup of flour; turn mixer on speed 2 and knead for 6 minutes (dough should clean the sides of the bowl after the flour is fully incorporated - if not, slowly add up to 1/2 cup more flour).

  6. Remove bowl from stand mixer and remove dough hook from dough; cover bowl and allow dough to rise until it doubles, about 1 hour.

  7. Divide dough into 12 equal portions and shape each into a roll; place rolls on a greased quarter sheet pan, cover with oiled plastic wrap, and rest for 30 minutes.

  8. Preheat oven to 350F and place rack in center position.

  9. Bake rolls, uncovered, for 20-25 minute.s

  10. Optional: brush tops with melted butter after removing from oven.

Homemade Honey Butter

makes 12 servings

Ingredients

  • 8 tablespoons salted butter, room temperature

  • 4 tablespoons mild honey

  • 1/4 teaspoon vanilla bean paste (or pure vanilla extract)

Directions

  1. Place the butter, honey, and vanilla in a small mixing bowl and whip until combined with a hand mixer.

Sweet Pumpkin Spice Bread

Patricia Reitz

It’s October which means pumpkin spice season has arrived. I like a few pumpkin spice things, but I know some people who are completely obsessed. They go gaga for everything pumpkin spice. Whether you fall into that obsessed category or not, you’ll love this simple quick bread. And feel free to use canned pumpkin puree (not canned pie filling), which is often less fibrous than fresh pumpkin puree.

Note: If you’d like to try making your own pumpkin puree, pick up a sugar pumpkin from your local farmer’s market. Cut it in half and scoop out the seeds, place it cut side down on a rimmed, oiled half sheet pan, piercing the halves in several places with a sharp knife. Bake in a 400F oven for about 30 minutes, or until the flesh is soft and can easily be scooped out. Cool completely, then puree in a food processor or blender until smooth (you can skip this step if your pumpkin isn’t too fibrous).

Start by preheating the oven to 350F and place the oven rack in the lower middle positions. Prepare your pan by spraying with Baker’s Joy; set aside until needed.

In a mixing bowl, combine the pumpkin, applesauce, sugar, and eggs.

Whisk to combine.

In another mixing bowl, combine the flour, baking soda, baking powder, salt, cloves, cinnamon, and nutmeg.

Whisk well to combine.

Pour the pumpkin mixture into the flour mixture and mix well with a rubber or silicone spatula.

No traces of dry ingredients should remain.

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Pour the batter into the prepared pan and bake as directed below.

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Cool completely before serving. Enjoy!


PUMPKIN SPICE BREAD

makes one 4.5 x 8.5-inch loaf

Ingredients

  • 1 cup pumpkin puree (fresh or canned)

  • 4 ounces applesauce

  • 1 1/3 cup granulated sugar

  • 2 large eggs

  • 1 1/2 cup all purpose flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon fine salt

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon freshly ground nutmeg (or double if using dried)

Directions

  1. Preheat oven to 350F, coat a 9x5-inch metal loaf pan with Baker’s Joy spray, and place oven rack in lower center position.

  2. In a medium mixing bowl, whisk together the pumpkin puree, applesauce, sugar, and eggs; set aside.

  3. In a large mixing bowl, whisk together flour, nutmeg, baking soda, baking powder, salt, cloves, and cinnamon.

  4. Pour pumpkin mixture into flour mixture and whisk until no dry lumps remain.

  5. Spread batter evenly in prepared loaf pan and bake for 50-60 minutes or until a wooden skewer inserted in the center (and all the way down to the bottom of the pan) comes out clean.

  6. Remove bread from oven and rest for 10- 15 minutes before unmolding.

  7. Allow bread to cool completely on a rack before slicing.

Notes

  • To make pumpkin puree, preheat oven to 400F. Cut pumpkin in half, scoop out and remove seeds. Place halves, cut side down, on an oiled half sheet pan. Pierce skin with knife in several places. Bake for about 30 minutes or until the outer skin softens and gives under pressure. When cool enough to handle, scoop flesh and use a food processor or blender to puree (you can skip this step if your squash doesn't have a stringy texture).

  • Freeze leftover pureed pumpkin in 1-cup portions so you can bake a fresh loaf whenever the mood strikes.

  • This bread freezes beautifully when vacuum sealed or wrapped well in plastic followed by heavy-duty foil, being sure to seal very well. Thaw overnight in the fridge before unwrapping.