Cornmeal Rolls

2/3 C Cornmeal
1 C Sugar

2 tsp Salt

1 C Shortening

4 C Milk

2 Tbsp Yeast

4 Eggs

8 C Flour

Combine the first 5 ingredients, heat in sauce pan until thick, then let cool down.  When it has cooled transfer to large mixing bowl, add the yeast, eggs and flour.  Mix well.  Raise for 45 minutes.  Portion and roll into balls, place on greased baking sheet (or lined with parchment). Raise for 30 more minutes.  Bake at 375 for 20 minutes.

Homemade Flour Tortillas

2 cups unbleached all-purpose flour plus extra for kneading and dusting
1/2 teaspoon salt
3/4 cup water, room temperature
3 tablespoons extra virgin olive oil or lard or butter, softened

In a food processor, combine 2 cups of flour and the salt. Add the lard or butter if using and drizzle in the water. If you are using olive oil, combine the oil and water and drizzle it in. Process until the dough comes together and forms a ball.  Turn the dough onto a floured surface and knead several times until the dough is smooth. Form into a ball, cover with a towel, and let the dough rest for 15 minutes.  Preheat a cast-iron skillet, griddle, or frying pan over medium heat.  Divide the dough into eight portions and roll into balls.  On a lightly floured surface, flatten the ball and use a rolling pin to roll each ball into an 8 to 9-inch circle. Sprinkle with flour as needed to prevent sticking.  In the preheated skillet, cook tortillas over medium heat for about 30 to 45 seconds on each side or until you see some light brown spots, and the tortilla is puffy.  Transfer the tortillas to a plate and cover with a clean towel to keep warm. Yield: 8 tortillas.

French Bread

2 1/2 cups very warm water
2 tablespoons dry active yeast
1/4 cup sugar
1 tablespoon salt
1 tablespoon oil (vegetable oil or olive oil work great)
6 cups all-purpose flour
1 tablespoon butter

In a large bowl, mix together water, yeast, and sugar until the yeast is completely dissolved. Add in salt, oil, and flour. Stir with a large wooden spoon or mixer until it becomes too difficult, then knead for two minutes on a floured surface.  Spray a large bowl with non-stick cooking spray and place dough in the bowl. Cover with a dish towel and let it raise until it doubles in size.  Dump dough out onto a floured surface. Cut in half and shape into a smooth, bread loaf shape Use a sharp knife and slice about 1/3 of the way down into the bread, opening up little cracks about 2" apart. The cracks will separate more as they rise and bake.  Place dough loaves on a greased cookie sheet and let rise again until doubled (about 25-30 minutes). Bake at 375 degrees for 20-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.  Remove bread from oven and rub butter on top.  Makes two loaves of french bread.

Homemade Hot Pockets

Buttermilk Biscuits
Fillings of your choice (our favorites are Ham and Cheese and Pepperoni Pizza)

Make Buttermilk Biscuit recipe.  Divide into handful size balls.  Roll out, put any toppings you desire.  Fold over and make into a Pocket.  Bake at 400 degrees for 12-15 minutes.

Buttermilk Biscuits

1 pkg. dry yeast
½ C. warm water
5 C. Flour
¼ C. Sugar
1 tsp. Salt
1 tsp. Baking Soda
2 Tbsp. Baking Powder
1 C. Shortening
2 C. Buttermilk

Dissolve yeast in water. Combine dry ingredients. Cut shortening into dry ingredients.  Add buttermilk and yeast mixture into shortening mixture. Knead, then roll out ½ inch thick  and cut into biscuits. Put onto lightly greased pan. Bake at 400 for 12-15 minutes.

Toasted Coconut Lemon Scones

FOR THE SCONES:
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons granulated sugar
Zest of 2 lemons
1/2 teaspoon salt
1/2 cup sweetened flake coconut
6 tablespoons cold, unsalted butter, cut into 1/4-inch cubes
1 cup heavy cream, plus 1 tablespoon, divided
1 tablespoon fresh lemon juice
3/4 teaspoon coconut extract
1/2 teaspoon vanilla extract
FOR THE LEMON GLAZE:
1 cup powdered sugar
1/2 teaspoon lemon zest
Juice of 1 lemon
1/2 cup toasted coconut flakes or coconut chips

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside. In a large bowl, whisk together flour, baking powder, sugar, lemon zest, salt and coconut. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a feel larger butter lumps. In a small bowl, whisk together 1 cup of heavy cream, lemon juice, coconut extract, and vanilla extract. Pour mixture over the ingredients and stir with a spatula until dough begins to form. Don’t over mix. Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into 8 triangles. Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional heavy cream. Bake scones for 15-18 minutes, or until scones are light brown. Cool scones on a wire cooling rack. While the scones are cooling, make the lemon glaze. In a small bowl, whisk together powdered sugar, lemon zest, and lemon juice. Whisk until smooth. Drizzle glaze over the scones. Top with toasted coconut. Serve!

Note-Scones will keep in an air-tight container for up to 2-3 days, but they really are best eaten the day they are made. I used Meyer lemons, but regular lemons will work too! Lemon juicing tip-roll a room temperature lemon on the counter a few times to maximize the amount of juice.

Bagels

1 cup warm water
3 cups of bread flour
2 TBS white sugar
1 1/2 tsp. salt
2 1/4 tsp active dry yeast
3 TBS sugar
1 TSP cornmeal
1 egg white
Toppings (optional) - shredded asiago cheese, dried onion flakes, course salt, poppy seeds,cinnamon sugar...


Add the first 5 ingredients to Bread Maker in the order listed, by manufacturer. Set on Dough Cycle. When complete, place dough on a lightly floured surface. Shape into 8-10 balls, flatten them, and then poke hole in the middle. (Make it big, because dough will rise.) Cover bagels with a clean dish towel, and let rise, about 30-60 minutes. Meanwhile, bring a large pot of water to boil. Dissolve 3 TBS of sugar in boiling water. Sprinkle an ungreased cookie sheet with cornmeal. Heat oven to 375.
Transfer bagels to boiling water. Boil for 1 minute, turning halfway through. Remove bagels and place on dish towel to drain.   Arrange boiled bagels on baking sheet. Glaze top with egg white.  (Here is where you will add the toppings if you want them on your bagel...)  Bake at 375 for 20 minutes.

Pretzel Bread Bowls

1 1/2 cups warm water
1 Tbs. granulated sugar
2 tsp. coarse sea salt
1 (1/4-ounce) package yeast
5 cups all-purpose flour
8 cups water
1/4 cup baking soda
1 egg yolk
1 Tbs. water
Coarse salt

Combine the water, sugar and sea salt in the bowl of a stand mixer fitted with a paddle attachment. Sprinkle the yeast on top and allow it to sit for 5-10 minutes until a layer of foam appears on the top of the liquid. Turn the mixer on to low speed and add in the flour, one cup at a time and mix thoroughly. Increase the speed to medium and knead for about 5 minutes until the dough is smooth and pulls away from the bowl. While the dough is kneading, oil a large glass bowl. Turn the dough out onto the counter and shape it into a ball. Place the ball into the oiled glass bowl. Cover with plastic wrap and store in a warm place for about an hour until the dough has doubled in size.
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Bring 8 cups of water to a simmer with the baking soda. Meanwhile, divide the dough into four equal pieces and roll into evenly-shaped balls. One by one, place the balls of dough into the boiling water for 1 minute, turning once. Remove and return to the baking sheet. Mix the egg yolk and 1 tablespoon water in a small bowl. Brush the tops of each bread bowl and then sprinkle with coarse salt. Slit an “x” into the top of each bowl. Bake in the preheated oven for 12-14 minutes until golden brown. Transfer to a cooling rack.

Copy Cat Texas Roadhouse Rolls

2 1/4 teaspoons (1 envelope) active dry yeast
1/4 cup lukewarm water
1 cup lukewarm milk
3 tablespoons melted butter, slightly cooled
1/4 c. sugar
4 cups all-purpose flour
1 large egg
1 teaspoon salt
melted butter for basting rolls

Combine yeast and lukewarm water in the bowl of your stand mixer and let stand for 10 minutes.  Add milk, melted butter and sugar to the yeast mixture and give it a good stir (using the paddle attachment). Add 1 cup to 1 1/2 cups of flour to make a medium batter. You're looking for a pancake-like consistency. Next, add egg and salt and incorporate well. Switch to the dough hook and with the mixer running on medium speed, add remaining flour. Continue mixing for 5 minutes or until dough is smooth.  Sprinkle some flour onto the counter and place dough on top. Let rest for 10 minutes. Meanwhile, grease another bowl with oil and place dough inside. Cover with a clean kitchen towel and place in a warm place until dough has doubled in size, about 1 hour.  Remove from oven and punch dough down. Place dough on floured surface and roll out into a square about 1/2 inch thick. Using a pizza cutter, cut dough into desired shapes. Place dough squares onto a parchment-lined baking sheet.  Cover with a towel and let rise again until doubled in size, about 45-60 minutes.  Preheat oven to 350 degrees and bake for 10-15 minutes or until tops are golden brown. Remove from oven and immediately baste with melted butter. Serve dinner rolls warm with additional butter.

Copy Cat Olive Garden Breadsticks

For the Dough:
1 package active dry yeast
4 1/4 cups all-purpose flour,plus more for dusting
2 tablespoons unsalted butter,softened
2 tablespoons sugar
1 tablespoon fine salt

For the Topping:
3 tablespoons unsalted butter,melted
1/2 teaspoon kosher salt
1/8 to 1/4 teaspoon garlic powder
Pinch of dried oregano

Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.  Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.  Preheat the oven to 400 degrees. 

Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.

Copy Cat Cheddar Bay Biscuits

2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
2 teaspoons garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper, optional
1 cup buttermilk
1/2 cup unsalted butter, melted
1 1/2 cups shredded sharp cheddar cheese

FOR THE TOPPING
3 tablespoons unsalted butter, melted
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon garlic powder

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using. In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese. Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown. For the topping, whisk together butter, parsley and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture. Serve immediately.

Cheesy Biscuit Bombs

1 Container of Pillsbury Grands Flaky Layers Biscuits
3/4 lb Mozzarella - cubed
1/4 cup Olive Oil
1/4 cup Grated Parmesan
1 tsp. Oregano/Italian Seasoning

Fold the rolls around a piece of Mozzarella, place on pan, seem side down. Brush with olive oil, sprinkle with Parmesan and seasoning. Bake 350 for 15-20 minutes

Stromboli

Pizza Dough - store bought or you can use this recipe
Genoa Salami
Ham
Pepperoni
Provolone
Mozzarella
Egg Yolk
Olive Oil

Preheat the oven to 400. Flour a work surface and roll the dough out into a rectangle.
Start layering the meat in the center, leaving an inch or two along the edges. Add provolone and mozzarella.  Combine the egg yolk with a couple tablespoons of water and brush the egg wash around the edges. It’ll help the dough stick together when you roll it up.  Starting along one long edge, gently roll it up.  Pinch the edges together to seal it. Tuck the ends under and pinch them together.  Place it on a baking sheet, seam side down. Coat the top and sides with a little olive oil. You could sprinkle it with a little granulated garlic if you like.  Bake at 400 for about 20 to 25 minutes.  Cut it into slices.Serve with sauce alongside.

Kneaders French Toast

French Toast:
1 loaf Kneaders Chunky Cinnamon Bread, cut into 8 slices OR use this bread
8 eggs
3 cups milk
1 Tablespoon brown sugar
¾ teaspoon salt
1 Tablespoon vanilla extract
2 Tablespoons butter
Caramel Syrup:
1 cup brown sugar
1 cup heavy whipping cream
1 cup corn syrup

For the french toast: Preheat an electric griddle to 375 degrees F. In a shallow baking dish, mix eggs, milk, brown sugar, salt and vanilla. Melt butter evenly across your griddle. Dip each slice of bread into egg mixture and coat completely on each side. Place coated bread on hot griddle and turn until lightly browned on each side.
For the caramel syrup: In a medium saucepan, combine all syrup ingredients over medium heat. Whisk together until smooth and sugar has completely dissolved. Serve warm over french toast.

Copy Cat Kneaders Cinnamon Bread

For the Dough:
1 c. warm water
1 tbsp. yeast
3 tbsp. sugar
3 c. AP flour (do not use whole wheat!)
1/4 c. dough enhancer
3 tbsp. butter, soft
1 tbsp. oil
pinch of salt

For the Brown Sugar Filling:
2 c. brown sugar
1/2 c. butter, melted
2 tsp. cinnamon

Proof the yeast by sprinkling it over the water. Sprinkle the sugar over the yeast. It should all start to sink into the water and eventually become foamy.  Meanwhile, add remaining dough ingredients into a bread machine or a stand mixer.  Add the yeast mixture into the bread machine or bowl.  If using a bread machine, run through dough cycle.  If using a stand mixer– use a paddle attachment to mix together until a dough ball forms. Cover and let rise in a warm place for 30 minutes. Punch down with bread hook. Repeat two more times.  Meanwhile, grease and line two bread loaf pans with parchment paper.  Mix together the brown sugar, melted butter, and cinnamon.  Remove from bread machine or bowl. Divide dough into halves. Continue to divide into halves until you have 64 small dough balls.  Line the bottom of the two pans with dough balls.  Spread each of them with the brown sugar mixture. Continue alternating layers of dough with layers of brown sugar until no more remains Cover and let rise for 30 more minutes.  Bake at 375º for 27-28 minutes.  Remove and let cool in pan for about 10 minutes or longer.

Elephant Ear Bread

Dough
2 3/4 cup plus 2 Tbsp. all-purpose flour
1/4 cup sugar
2 1/4 tsp. active dry yeast (1 packet)
1/2 tsp. salt
4 Tbsp. butter
1/3 cup whole milk
1/4 cup water
2 eggs (at room temperature)
1 tsp. pure vanilla extract
Filling
1 cup sugar
2 tsp. cinnamon
1/4 tsp. nutmeg
4 Tbsp. butter, melted

In a large mixing bowl, mix 2 cups of flour, sugar, yeast and salt. Set aside.  In a small sauce pan, melt the butter and milk. Once the butter is completely melted take off the burner and add the water and vanilla. Let the mixture cool for 5 minutes.  Pour the milk mixture into the large bowl with the dry ingredients and mix well. Whisk together the eggs and add to the batter. Keep mixing. Add 3/4 cup of flour and mix well. The mixture will be very sticky which means it's perfect. Place the dough in a medium greased bowl. Cover with wrap and let it sit in a warm place to rise for about 30-45 minutes. Once the dough has doubled its size, knead in 2 tablespoons of flour. Cover the dough again for 5-10 minutes.   Meanwhile, start on the filling. In a medium bowl, mix together the sugar, cinnamon and nutmeg in a small bowl. Set aside.  Once the dough is ready, roll it out on a floured surface. Brush the melted butter on the dough and add the sugar mixture. Make sure everything is covered. Using a shape knife or pizza cutter, cut the dough into equal sized strips (about 2 to 2 1/2 inches wide). Then cut the strips into equal sized squares. Stack the squares on top of each other and place them in a bread pan. Cover the dough for another 10-15 minutes to rise.  While dough is rising, preheat your oven to 350 degrees F. Place a cookie sheet under bread pan and bake for 30-35 minutes until outside of bread is golden brown.

Garlic Cheese Rolls

Pizza dough
Garlic butter
Mozzarella cheese


Roll dough into a rectangle (like for cinnamon rolls) or just use refrigerated pizza dough {Pillsbury}.  Spread the garlic butter (either homemade or store bought) over the dough.  Sprinkle with Mozzarella Cheese.  Roll Jelly Roll style.  Cut into 12 pieces.  Bake according to directions for dough.

Pizza Dough

2 c flour
1 Tbls butter, softened
1 Tbls sugar
1 tsp yeast
1 tsp salt
1/2 c plus 2 Tbls water (105-110 degrees)

Doubled (for 2 pizzas):
4 c flour
2 Tbls butter, softened
2 Tbls sugar
2 tsp yeast
2 tsp salt
1 1/3 c water (105-110 degrees)

Add all ingredients into your bread machine in the order recommended by the manufacturer. Make sure that the water is warm enough to proof the yeast (about 105-110 degrees). Turn your bread machine to the dough setting. After a couple minutes check on your dough. Make sure that the ingredients are thoroughly combined and that the dough is not too wet or too dry. Depending on where you live and the flour you use there can be some variances in the dough. If it's too dry, add 1 tsp of water at a time. If the dough is too sticky, add 1 tsp of flour at a time.After the bread machine is done (mine takes about 90 minutes on the dough cycle) - dump the dough out onto a lightly floured surface and work it until you achieve your desired shape.  Depending on the size of pizza pan or pizza stone you are using, you may not need all of the dough.
 Make up your pizza and bake at 400-425 degrees for 18-25 minutes.

Pretzel Bites

1 1/8 cups water (70 to 80 degrees F)
3 cups all-purpose flour
3 tablespoons brown sugar
1 1/2 teaspoons active dry yeast
2 quarts water
1/2 cup baking soda
coarse salt
melted butter – not in the original recipe, but a must for mall food pretzel like experience

In bread machine pan, place the first four ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface. Divide dough into eight balls. Roll each into a 20-in. rope; form into pretzel shape. In a saucepan, bring water and baking soda to a boil. Drop pretzels into boiling water, two at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels.
Place pretzels on greased baking sheets. Bake at 425 degrees F for 8-10 minutes or until golden brown. Brush with melted butter. Sprinkle with salt.

Pumpkin Bread with Cinnamon Streusel

FOR THE BREAD
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup canola or vegetable oil
1/2 cup apple sauce
1 1/2 cups sugar
1/2 cup brown sugar, packed
4 eggs
1 15-ounce can pumpkin puree
2/3 cup water

FOR THE STREUSEL
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup pecans, walnuts, or any other nut, chopped
2 teaspoons ground cinnamon
1/4 cup unsalted butter, melted

To make the bread: Preheat oven to 350 degrees. Lightly spray 6 mini or 3 7×3-inch loaf pans with nonstick cooking spray with flour, or grease and flour each one; set aside.  In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves; set aside.  In a large bowl, or the bowl of a standing mixer, combine the oil and apple sauce. Stir in the sugars until combined, then add the eggs, one at a time, mixing well between each addition. Stir in the pumpkin until thoroughly combined. Stir in the water. Sprinkle about half of the flour mixture over the wet ingredients and mix until just combined. Add the remaining flour mixture, and mix just until no streaks of flour remain. Divide the batter evenly between the prepared pans and set aside while you mix the streusel topping.

To make the streusel: In a medium bowl, mix the sugar, flour, and cinnamon together, whisking until thoroughly combined. Stir in the nuts. Drizzle the melted butter over the mixture and stir with a spoon until you have a mixture that resembles lumpy wet sand. Do not break up the clumps too much.  Divide the streusel evenly between the pans, sprinkling it over the top of the bread batter to cover it completely.

 

Bake mini loaves, three at a time on a rimmed baking sheet, for 20 minutes. Rotate the pans, front to back, and bake for another 20 to 22 minutes, until a toothpick inserted in the center comes out clean. If making large loaves, bake all 3 7×3-inch loaves on a rimmed baking sheet for 25 minutes. Rotate the pans, front to back, and bake for another 25 to 27 minutes, until a toothpick inserted in the center comes out clean. Allow to cool at least 10 minutes before serving, preferably longer, if you can.