Tag Archives: Pan Rolls

A weekly meal plan is always useful to have. It helps with shopping, meal preparation, healthy eating, meal variety, and can save on the grocery bill. What follows is my suggested meal plan and shopping list for Week 3. I have several weeks’ worth of meal plans developed using recipes I have created for my food blog. You can access the meal plans for other weeks by clicking on the hotlinks at the end of this posting. Of note, the Week 1 posting also includes information on meal planning in general.

I’ve provided a list of the main ingredients that, for the most part, would probably involve a shopping trip to the supermarket for most. However, as always, read each recipe thoroughly and carefully to create your own list as I have not listed what I consider to be “staple” items like regular milk, butter, eggs, flour, sugar, butter/shortening, oil, spices, etc.

Click on the green hotlinks to access the recipes.

MONDAY

Glazed Lemon Pecan Sweet Bread – This is a lovely treat to start off the week. Tuck it in to the lunch bags for a treat at break.

Shopping List: Lemon, pecans

Dinner: Rich and Hearty Goulash Soup with Whole Wheat Biscuits

This soup is the full meal deal – very filling and flavorful.

Shopping List: For the Soup – Ground beef, onion, celery, carrots, rutabaga, parsnip, potatoes, zucchini, garlic, tomato paste, canned diced tomatoes, ketchup, beef stock (click here for my recipe), red wine vinegar. For the Biscuits – All purpose and whole wheat flours, buttermilk

There’s nothing like a wholesome homemade biscuit and these whole wheat biscuits go really well with the Goulash Soup.

Dessert: Apple Crisp

No matter the season, this old faithful dessert will always meet with satisfaction. Pure comfort food at its best!

Shopping List: Apples (e.g., any combo of Cortland, Honeycrisp, Humes, Gingergold), rolled oats, pecans, lemon juice

TUESDAY

Dinner: Pork Loin Roast with Pomegranate, Red Wine, and Black Garlic; serve with Potato Patties and medley of roasted vegetables of choice

Black garlic is not all that common yet, here on PEI, the garlic grower at Eureka Garlic just outside Kensington produces black garlic. Click here to read the story I wrote on Eureka Garlic’s black garlic. Not at all the taste you might think – in fact, no garlic flavor at all. Its transformation is more of a cross between a fig and a prune. Goes particularly well with pork.

Shopping List: For Pork Loin Roast – Pork rib roast, garlic, soya sauce, white wine vinegar, shallots, pomegranate molasses, chicken stock, black garlic, balsamic vinegar, red wine, orange juice. For Potato Patties – Potatoes, sour cream chicken bouillon, breadcrumbs.

These potato patties are such an incredibly tasty way to serve potatoes and they freeze well, too!

Dessert: Date Squares

Date Squares, the perennial favorite with many! These are a yummy treat and they freeze well, too.

Shopping List: Dates, rolled oats, orange juice

WEDNESDAY

Dinner: Savory Cottage Pie

Lovely winter time treat, these little pies are packed full of flavor!

Shopping List: Ground beef, onion, carrots, parsnip, celery, green pepper, garlic, mushrooms, tomato paste, tomato sauce, ketchup, canned diced tomatoes, Worcestershire sauce, Dijon mustard, beef broth, molasses, frozen peas and corn, potatoes, grated cheddar cheese

cottage pie — My Island Bistro Kitchen’s Cottage Pie

Dessert: Butter Tarts

When it comes to food, it doesn’t get any more Canadian than these sweet butter tarts! A treat for sure, eh!

Shopping List: Pie Pastry, general baking supplies + maple syrup, milk/blend/cream
Butter Tarts

THURSDAY

Dinner: Mussel Chowder served with Pan Rolls

This chowder is incredibly flavorful. They’ll ask for seconds on this one!

Shopping list: For Chowder: 2 lbs PEI mussels, onion, garlic, white wine, celery, carrots, potatoes, chicken broth, whole milk (or evaporated milk); For Pan Rolls: Yeast + standard baking supplies

PEI Mussel Chowder Paired with Upstreet Brewing Company's Commons Czech Style Pilsner — PEI Mussel Chowder Paired with Upstreet Brewing Company’s Commons Czech Style Pilsner

Nothing better with chowder than fresh homemade rolls, still warm from the oven! Bring on the butter!

Dessert: Squash Pie

Pick up a butternut squash and make this delectable pie – it’s even better than pumpkin pie and has a deeper flavor. Don’t reserve this recipe just for the autumn – it’s good any time of the year!

Shopping List: 1½ – 1¾ lb butternut squash, pastry for 10” single crust pie, evaporated milk, whipping cream

FRIDAY

Dinner: Chicken and Mushroom Crepes with Cheese Sauce; serve with favorite green salad

A real special Friday night dinner. These crepes are so tasty with their cheesy sauce!

Shopping List: For crepes – 2 cups cubed cooked chicken, chicken stock, cheese mix (e.g., mozzarella, provolone and parmesan), celery, mushrooms; For salad – lettuce and favorite salad fixings and dressing.

Chicken and Mushroom Crepes with Cheese Sauce

Dessert: Leftover Squash Pie

SATURDAY

Dinner: Asparagus Stuffed Chicken Breasts with Rice

Fresh asparagus works best in this chicken dish. Super yummy and looks great when it is sliced with the rings of the asparagus being very showy!

Shopping List: Boneless skinless chicken breasts, Boursin cheese, fresh asparagus spears, prosciutto, parmesan cheese, rice.

Dessert: Blueberry Bread Pudding with Grand Marnier Sauce

Oh là-là, how many different ways can you say “yummy”? This moist and flavorful bread pudding will have them calling for seconds!

Shopping List: For Pudding: 1 – 1lb loaf of soft French bread, whole milk, maple syrup, 2 cups high-bush blueberries (fresh or frozen). For Sauce: Grand Marnier, corn syrup

SUNDAY

Sunday Breakfast: Special Treat – Cinnamon Rolls

Dinner: Cranberry and Ginger Sauced Pork Chops; serve with baked potato and medley of favorite steamed vegetables

Jazz up pork chops with a tasty and colorful cranberry and ginger sauce.

Shopping List: Pork Chops, chicken broth, orange juice, balsamic vinegar, cranberry preserve/jam, mustard, onion

Dessert: Leftover Blueberry Bread Pudding

I hope you have found some interesting recipes from my food blog to try this week!

For other weekly meal plans from My Island Bistro Kitchen, click on the links below:

Week 1 Meal Plan
Week 2 Meal Plan
Week 4 Meal Plan
Week 5 Meal Plan
Week 6 Meal Plan

General, Meal Planning

MEAL PLANNING – WEEK 2

January 14, 2018 Barbara99

Here is my suggested meal plan for the upcoming week. This is the Week 2 menu. You can access the meal plans for Week 1 by clicking here, Week 3 here, Week 4 here, Week 5 here, and Week 6 here.

I am a big fan of meal planning – it takes some coordination and effort upfront but the payoff is great. Find tested and reliable recipes with ingredients you know your family will like, read through the recipes to see what’s involved in their preparation and how long it will take to prepare them, make the shopping list, shop for the ingredients, and set aside the time to make the recipes. If you have helpers in the household, assign them tasks to help with the preparation.

Rather than spend time aimlessly perusing recipes in books or magazines or searching through the internet for a recipe that might pique your interest, I recommend first thinking about what main ingredient might appeal to you – is it ham, beef, poultry, fish, pasta, vegetables, etc. Are you looking for a casserole, a pot pie, or a main entrée, a one-time meal recipe or one that leftovers could be frozen for another meal or transformed into another dish altogether? Once you narrow down what you are aiming for, your search for the recipe will be more focused and concentrated and you will spend less time on the recipe search and more time productively spent actually making the dish.

To help you with that search, I hope you find some, or all, of the following recipes of interest and ones you will add to your weekly meal plan.

I’ve provided a list of the main ingredients that, for the most part, would probably involve a shopping trip to the supermarket for most. However, as always, read each recipe thoroughly and carefully to create your own personalized list as I have not listed what I consider to be “staple” items like regular milk, butter, eggs, flour, sugar, butter/shortening, oil, spices, etc.

Make sure you read through the menu suggestions for the entire week as some require some leftover meat or gravy, etc., from a previous day’s dinner so you will need to know what amounts of ingredients need to be set aside for a subsequent day’s meal.

Click on the green hotlinks to access the recipes.

MONDAY

Granola – My recipe for granola is nut free. So tasty, it’s actually yummy eaten as a trail mix treat, too!

Best Zucchini Granola Muffins – These are great breakfast or coffee break muffins and they freeze very well. Great treat to start off the week!

Shopping List: Granola (click here for my recipe), zucchini, applesauce

Dinner: Roast Beef, Potato Patties, Turnip Puff Casserole

A roast beef dinner is so tasty (and the house smells so great when the beef is roasting). Be sure to save some of the beef and make some gravy for the beef pot pies for Tuesday night’s dinner!

The potato patties are a change from traditional mashed or boiled potatoes and these are super tasty. Turnip goes particularly well with beef and is transformed into a lovely flavorful casserole to serve as a side dish. Jazzes up a roast beef dinner for sure!

Shopping List: Roast of beef, cut of choice. For Potato Patties – Potatoes, sour cream chicken bouillon, breadcrumbs. For Turnip Puff Casserole – Rutabaga, applesauce, onion, parmesan and cheddar cheeses.

Turnip Puff Casserole

Dessert: Rustic Apple Pie

Who can say no to a homemade apple pie! Add a scoop of your favorite vanilla ice cream to make this an even more special treat!

Shopping List: Apples, pie pastry for double-crust pie + enough for a single crust pie (needed for tomorrow’s Beef Pot Pie)

TUESDAY

Dinner: Beef Pot Pie – This is a great way to use up leftover roast beef and gravy from Monday night’s dinner.

Sometimes, depending on the size of roast, after a couple of days of leftover sliced cold roast beef, it can be a little boring, shall we say. That’s why it’s important to find other uses for the leftover roast beef, like this Beef Pot Pie, so it seems like a brand new idea for dinner!

Shopping List: Rutabaga, carrots, potatoes, onion, mushrooms, tomato paste, Worcestershire sauce, red wine summer savory, frozen peas and corn, fresh parsley, pastry for single crust pie

Dessert: Leftover Apple Pie

WEDNESDAY

Dinner: Potato Leek Soup with Whole Wheat Biscuits

Sometimes you just need a plain old-fashioned silky smooth cream soup and this Potato Leek Soup fits that bill nicely. Serve it with some warm homemade whole wheat biscuits, with a slather of butter, of course!

Shopping List: For Soup – Potatoes, leek, celery, onion, garlic, chicken/turkey stock, milk, white cheese blend (e.g., mozzarella, provolone, parmesan) For Biscuits – All purpose and whole wheat flours, buttermilk

Dessert: Chocolate Drop Cookies

These are a great chocolate cookie and sure to find their way into the heart of any chocolate lover.

Shopping List: General baking supplies + cocoa

Chocolate Drop Cookies

THURSDAY

Dinner: Chili Con Carne served with Pan Rolls

This chili is packed full of flavorful ingredients. While I think it’s perfect any time of the year, it’s especially inviting on cold winter days! Make a batch of homemade pan rolls to accompany this chili.

Shopping List: For Chili – Ground beef, onion, green pepper, celery, garlic, 1 – 28oz can diced tomatoes, 2 – 14oz cans red kidney beans, 1 – 10oz can tomato soup, 1 – 5.5oz can tomato paste, chili powder, balsamic vinegar, liquid beef bouillon, mushrooms. For Pan Rolls – Yeast + standard baking supplies

Dessert: Creamy Coconut Rice Pudding

Baked rice pudding is a comfort food and many will remember their mothers and grandmothers making this treat. I’ve jazzed up my recipe with coconut milk and raisins that have had a little “nip” of amaretto!

Shopping List: Arborio rice, amaretto, raisins, coconut milk, maple syrup, shredded coconut

FRIDAY

Dinner: Honey Garlic Spare Ribs, Twice-baked Potatoes, favorite side vegetable

Nothing beats honey and garlic to add some life to spare ribs! These ribs can be served with rice or choice of potato but my favorite is to add a twice-baked potato to the plate. Super yummy.

Shopping List: For Spare Ribs – Ribs, apple juice, honey, soya sauce, garlic, onion. For Twice-baked Potatoes – Baking potatoes such as Russet variety, sour cream, whole milk or cream, liquid chicken bouillon, garlic, cheddar and parmesan cheeses

Garlic Spareribs served with Turnip Casserole and Baked Potato

Stuffed Baked Potato — Twice-baked Potato

Dessert: Jelly Roll

Lovely sponge cake rolled with red jam or jelly. Yes, this is indeed an old favorite with many.

Shopping List: Cake and pastry flour, favorite red jam or jelly

SATURDAY

Dinner: Moussaka with green salad

While I have made Moussaka for years, recent visits to Greek islands reignited my love for this dish. As a nod to my Prince Edward Island heritage, my version uses potatoes instead of the traditional eggplant. A little time-consuming to make but the end result is so worth it!

Shopping List: For Moussaka – Ground beef, onion, celery, garlic, 14-oz can crushed tomatoes, tomato paste, red wine, beef broth, russet potatoes, milk, Gouda cheese, breadcrumbs. For green salad – favorite lettuce and salad fixings of choice, dressing.

Dessert: Vintage Tomato Soup Cake

I grew up with this cake being frequently made. Bet you can’t tell there is a can of tomato soup in it!

Shopping List: Tomato soup, molasses

SUNDAY

Sunday Breakfast: Special Treat – Blueberry Buttermilk Pancakes

Sunday mornings call for something just a little more special than you might make on busy weekday mornings. Try these Blueberry Buttermilk Pancakes with maple syrup or a rich blueberry sauce for double the blueberry flavor.

Shopping List: Buttermilk, blueberries (fresh or frozen)

Dinner: Leftover Moussaka

Dessert: Leftover Vintage Tomato Soup Cake

So, there you have it – the Week 2 Meal Planning Menu from My Island Bistro Kitchen.

For other meal plans from My Island Bistro Kitchen, click on the links below:

Week 1 Meal Plan

Week 3 Meal Plan

Week 4 Meal Plan

Week 2 Meal Plan from My Island Bistro Kitchen

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Week 2 Meal Plan from My Island Bistro Kitchen Food Blog

General, Recipes, Soups and Stews

Turkey Chowder Recipe

December 26, 2016 Barbara99

Turkey Chowder is the perfect way to use up leftover turkey. It’s a welcome tummy-warming and tasty chowder for cold winter days and is a real treat after skiing, a long winter walk, snowshoeing, or coasting on the snow-covered hills. Serve with warm rolls or biscuits straight from the oven for an extra special treat.

I make this chowder throughout the year, not just after Christmas or Thanksgiving when I have roasted a turkey. If you don’t have the leftovers from a turkey, simply buy and roast turkey breasts. Dice up the cooked meat and, voilà, you have the needed turkey for a tasty chowder.

Apart from the soothing, comfort-food taste, two things I like most about this chowder: First, its simplicity of basic ingredients used and, second, the easy method used to make the chowder.

Like any great soup or chowder, this one starts with the aromatics. The flavor base for this chowder is a basic French Mirepoix. This is nothing more than a combination of three humble vegetables finely chopped and sautéed in butter – onion, celery, and carrots. These three veggies alone form the foundational flavor base for many dishes. Ever walk into a home or restaurant and pick up the heady scent of these veggies being sautéed? That’s the French Mirepoix in the making and you just know that something good is going to come from it! It’s important that the veggies be finely chopped so they will release their flavor and aroma early in the cooking process. It’s also important to allow the necessary time for them to sauté. For example, if all you did was dump all the ingredients for this chowder into a pot all at once, the flavor would be very bland. This is because the onion, celery, and carrots need time to release their flavors and this is what will give the deep, well-rounded flavor in soups or chowders.

Homemade Turkey Chowder — Turkey Chowder

Once the French Mirepoix is well underway, add the next layer of aromatics – the dried summer savory and the garlic salt. Summer savory is a very common herb to use as a poultry seasoning here on Prince Edward Island and I always have to have summer savory for my poultry stuffing/dressing. Add the next layer of aromatics – mushrooms and red pepper. Now you have the flavor base for the chowder.

Chowders are, by nature, thick consistency. My recipe calls for a couple of tablespoons of all-purpose flour. The flour is simply sprinkled over the aromatic mixture in the pot and stirred in. This is followed by the addition of chicken stock (or turkey stock if you have used the turkey carcass to make your own) and cubed potato. Make sure you stir the mixture well to ensure there are no lumps forming from the flour – nobody likes a lumpy chowder. The base for the chowder should be silky smooth. Very slowly add the milk all the while continuing to stir the mixture to keep it lump-free. Don’t boil the chowder but, instead, allow it to heat slowly before adding the cooked turkey, creamed corn which lends a sweetness to the chowder, and grated Parmesan cheese. Taste the chowder and add salt and pepper to taste, if desired. The chowder is done when it is heated through, the Parmesan cheese has melted and been incorporated into the chowder, and the cubes of potato are just fork tender – don’t cook them to mush.

This hearty chowder is perfect served with rolls, biscuits, or your favorite crackers.

[Printable recipe follows at end of posting]

Turkey Chowder

Ingredients:

2 tbsp butter
¾ cup onion, chopped
½ cup celery, chopped
½ cup carrots, diced
3 oz white button mushrooms, sliced
¼ cup red pepper, chopped
1½ – 2 tsp dried summer savory
¾ tsp garlic salt
2 tbsp all-purpose flour
2 cups chicken stock
1 cup potato, diced
1¼ cups milk
2 cup cooked turkey, cubed
1 – 10oz can creamed corn
Sprinkle salt and pepper, to taste
3 tbsp grated Parmesan cheese

Method:

Melt butter in large soup pot. Add onions, celery, and carrots and cook over medium heat for 3-4 minutes, stirring often. Sprinkle the mixture with summer savory and garlic salt. Increase heat to medium-high and add mushrooms and red pepper and cook 3-4 minutes, continuing to stir vegetables often.

Sprinkle flour over the vegetables and stir for 1-2 minutes. Add the chicken stock and potato. Bring to a boil, stirring to ensure flour is incorporated and not lumpy. Reduce heat to medium-low and slowly add the milk while stirring the mixture. Cook, stirring mixture, for approximately 2 minutes.

Add the cooked turkey, creamed corn, salt, pepper, and grated Parmesan. Heat to melt the cheese and ensure potato is fork tender but do not boil chowder. Serve hot with rolls, biscuits, or crackers.

Yield: Apx. 4-5 servings

Yum

Turkey Chowder Recipe

Yield: Apx. 4-5 servings

A thick, flavorful chowder that uses leftover cooked turkey, aromatic vegetables, creamed corn, and Parmesan cheese, all seasoned with dried summer savory

Ingredients

2 tbsp butter
¾ cup onion, chopped
½ cup celery, chopped
½ cup carrots, diced
3 oz white button mushrooms, sliced
¼ cup red pepper, chopped
1½ - 2 tsp dried summer savory
¾ tsp garlic salt
2 tbsp all-purpose flour
2 cups chicken stock
1 cup potato, diced
1¼ cups milk
2 cup cooked turkey, cubed
1 – 10oz can creamed corn
Sprinkle salt and pepper, to taste
3 tbsp grated Parmesan cheese

Instructions

Melt butter in large soup pot. Add onions, celery, and carrots and cook over medium heat for 3-4 minutes, stirring often. Sprinkle the mixture with summer savory and garlic salt. Increase heat to medium-high and add mushrooms and red pepper and cook 3-4 minutes, continuing to stir vegetables often.
Sprinkle flour over the vegetables and stir for 1-2 minutes. Add the chicken stock and potato. Bring to a boil, stirring to ensure flour is incorporated and not lumpy. Reduce heat to medium-low and slowly add the milk while stirring the mixture. Cook, stirring mixture, for approximately 2 minutes.
Add the cooked turkey, creamed corn, salt, pepper, and grated Parmesan. Heat to melt the cheese and ensure potato is fork tender but do not boil chowder. Serve hot with rolls, biscuits, or crackers.

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Breads, Rolls, and Biscuits, General, Recipes

Pan Rolls

March 22, 2015 Barbara99

There is something so homey and cozy about homemade bread and rolls! And, of course, the scent throughout the house of them baking makes the taste buds jump in anticipation of a hot roll, or slice of bread, fresh from the oven and slathered in melting butter.

Today, I am sharing a recipe for traditional pan rolls, so named because they are all bunched together in a baking pan as opposed to shaped individually and baked in muffin tins. These rolls are easy to make and take a minimum amount of ingredients, all of which are commonplace. While pan rolls don’t have the picture-perfect appearance of a roll baked in a muffin tin, they more than make up for it with their superb taste and texture.

These are also a good choice for anyone who is not so fond of crust since most of the rolls in the pan will have soft sides; only those on the outside edges of the pan will have crusts.

I do have some general tips for making successful pan rolls.

1. Water temperature for the yeast is very important. I find 100°F is a good general temperature to use. If the water is too cool, the yeast won’t rise and, if it is too hot, it will kill the yeast. A food thermometer is a handy tool to use when gauging the temperature of liquid for bread and rolls.

2. Let the yeast rise for about 7-10 minutes, until it is nice and foamy and be sure to stir it down before adding it to the batter.

3. The dough for this recipe is a soft dough. Resist the urge to add too much flour as it will make dry rolls. Only add enough flour that the dough pulls away from the sides of the mixing bowl.

4. There is no need to hand-knead this dough. Fit a stand mixer with a dough hook and let the machine do all the kneading.

5. Placing the bowl with the bread dough on a heating pad set on the low setting will provide a warm base for the dough to rise. Make sure the dough is covered with greased plastic wrap. This makes it much easier to remove than, say, a tea towel which may stick to the dough. Snuggle a lightweight wrap in around the bowl to create a draft-free incubator for the bread to rise.

6. Greasing your hands will facilitate the shaping of each roll.

7. Baking times are approximate. Rolls should be a nice golden brown color on top and have a hollow sound when lightly tapped with fingers. Rotating the pan once during the baking process helps to ensure that all rolls are equally browned.

Pan Rolls

Ingredients:

¾ tbsp active dry yeast
¾ tsp sugar
½ cup warm water (100°F)

2 eggs, beaten
¼ cup sugar
¼ cup vegetable oil
1¼ cup warm water (100°F)
½ tsp salt
Apx. 4½ cups all-purpose flour

Method:

In one-cup measuring cup, stir ¾ tsp sugar into ½ cup warm water until dissolved. Sprinkle yeast over the water and quickly, but gently, stir in the yeast.

Let stand 7-10 minutes until yeast is foamy and has risen to top of cup.

Meanwhile, with whisk attachment, beat the eggs in bowl of stand mixer. Beat in the sugar, oil, warm water, and salt.

Stir down the yeast and add to liquid mixture in bowl. Stir just to mix.

Replace whisk attachment with dough hook. Add the flour gradually, a cup at a time, and beat 3-5 minutes on medium speed (I use the “6” setting on my KitchenAid mixer.), scraping the bowl often to ensure all ingredients are incorporated.

When enough flour has been added, the dough should pull away from the sides of the bowl. This is a meant to be a soft dough so be careful about adding too much additional flour. If necessary, add about 1 – 2 tablespoons at a time and only enough that the dough pulls away from the sides of the bowl. (Note the dough in the photos below is not yellow; the coloring is due to incandescent overhead lighting above the work station.)

Transfer dough to large greased bowl and cover with greased plastic wrap and a tea towel.

Loosely wrap a light-weight blanket around bowl. Place in warm, draft-free place to rise. A heating pad on low setting makes a warm base for the dough to rise.

Let dough rise until double in bulk – about 1 to 1¼ hours.

Punch down dough.

Turn dough on to lightly floured work surface. Cut off chunks of dough into 24 equal-sized pieces and form into the size and shape of an egg.

Place in greased 9”x13” pan.

Cover with greased plastic wrap and a tea towel and return to warm place to rise again until double in size, about 45 minutes to 1 hour.

Bake in preheated 375°F oven for about 15 minutes, rotating pan once during the baking, until rolls are golden brown on the top and hollow sounding when tapped with fingers.

Transfer rolls from pan to wire rack to cool. Brush hot rolls with butter.

Yield: 24 rolls

Pan Rolls

These easy-to-make delectable pan rolls are sure to complement any meal. With great flavor and tender texture, all that's needed is a slather of butter!

Course Bread

Keyword rolls

My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

¾ tbsp active dry yeast
¾ tsp sugar
½ cup warm water (100°F)
2 eggs, beaten
¼ cup sugar
¼ cup vegetable oil
1¼ cup warm water (100°F)
½ tsp salt
Apx. 4½ cups all-purpose flour

Instructions

In one-cup measuring cup, stir ¾ tsp sugar into ½ cup warm water until dissolved. Sprinkle yeast over the water and quickly, but gently, stir in the yeast. Let stand 7-10 minutes until yeast is foamy and has risen to top of cup.
Meanwhile, with whisk attachment, beat the eggs in bowl of stand mixer. Beat in the sugar, oil, warm water, and salt. Stir down the yeast and add to liquid mixture in bowl. Stir just to mix.
Replace whisk attachment with dough hook. Add the flour gradually, a cup at a time and beat 3-4 minutes on medium speed (I use the “6” setting on my KitchenAid mixer.), scraping the bowl often to ensure all ingredients are incorporated. When enough flour has been added, the dough should pull away from the sides of the bowl. This is a soft dough so be careful about adding too much additional flour. If necessary, add about 1 tablespoon at a time and only enough that the dough pulls away from the sides of the bowl.
Transfer dough to large greased bowl and cover with greased plastic wrap and a tea towel. Loosely wrap a light-weight blanket around bowl. Place in warm, draft-free place to rise. A heating pad on low setting makes a warm base for the dough to rise. Let dough rise until double in bulk – about 1 to 1¼ hours.
Unwrap bowl and punch down dough. Turn dough on to lightly floured work surface. Cut off chunks of dough into 24 equal-sized pieces and form into the size and shape of an egg. Place in greased 9”x13” pan. Cover with greased plastic wrap and a tea towel and return to warm place to rise again until double in size, about 45 minutes to 1 hour.
Bake in preheated 375°F oven for about 15 minutes, rotating pan once during the baking, until rolls are golden brown on the top and hollow sounding when tapped with fingers. Brush hot rolls with butter. Transfer to wire rack to cool.

Recipe Notes

Yield: 24 rolls

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Tag Archives: Pan Rolls

Meal Planning – Week 3

MEAL PLANNING – WEEK 2

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Turkey Chowder Recipe

Turkey Chowder

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Pan Rolls

Pan Rolls

Pan Rolls

Ingredients

Instructions

Recipe Notes

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