This time last year we were in full countdown mode. On December 15th we departed for a three week European holiday that, for me at least, would become the first holiday season where I truly felt le…
Remember that gorgeous Batter Chicken from one of the previous posts? Well then you also remember that I promise to write a recipe for that beautiful Naan bread. It is super easy to make it and the…
Mosbolletjies is ’n erflating van die Franse Hugenote. Met hul aankoms aan die Kaap het hulle hul kennis van suurdeeggebak en druiweprodukte saamgebring. Ongelukkig is egte mosbolletjies jou net beskore as jy tydens parstyd ’n kannetjie goed gegiste druiwemos in die hande kan kry.
Rise’n Roll Bakery & Deli is an Amish style bakery in Middlebury, Indiana. We use real ingredients and bake everything fresh daily, the old fashioned way.
Pin It Bread Rolls ... Deep-fried bread rolls stuffed with a delicious chicken & vegetables filling. You can use your favorite filling, too! Bread Rolls ************* * Serves : 6 - 8 Ingredients : For Filling : 1 cup peeled and grated carrot 1 cup chopped spring onions, green part only 1 cup finely shredded cabbage 1 cup boiled and shredded chicken 1 tbsp. soya sauce 2 tbsp. chilli sauce 1 tsp. black pepper 1/2 tsp. salt ( or to taste) 1 tbsp. oil For Rolls : 6 - 8 bread slices 1 egg, lightly beaten Fresh breadcrumbs, as required Method : Heat oil in a pan or wok. Add all the ingredients of filling. Cook on high heat, stirring until vegetables are slightly soft. Remove from heat and transfer mixture to a bowl. Leave to cool. Remove the crusts from the bread slices. Pour some water in a plate and dip each slice in the water for few seconds or just until moistened. Gently squeeze the water out completely by pressing the bread slices between your palms. Place prepared filling mixture in the center of each slice and wrap it around to cover the mixture completely. Ensure that the edges are well sealed. Shape it by gently pressing it. Repeat with the remaining bread slices and the filling. Dip each bread roll in the beaten egg, roll in bread crumbs to coat well. Refrigerate for at least 15 minutes so the bread crumbs stick well to the rolls. Heat oil in a pan or wok for deep-frying. Place few rolls at a time and fry on medium heat until golden brown. Remove from oil and place them on absorbent paper to remove excess oil. Serve hot with green chutney / ketchup. Linking this to these: A Round Tuit , Cast Party Wednesday Link Party , Creative Bloggers' Party & Hop , Friday Favorites , Hookin Up with HoH , It’s a Keeper Thursday , It's a Party! , More The Merrier Monday , {nifty thrifty sunday} , Savory Sunday , Savvy HomeMade Monday , Simply Link{Party} , Strut Your Stuff Saturday , Sundae Scoop , Tasty Tuesday Party , The Sunday Showcase Party , These Chicks Cooked Link Party , Think Pink Sundays , Tuesday Confessional Link Party , Tuesday Time Out Link Up Party , Weekend Show Off Party , Full Plate Thursday , SYS Blog Link Party , Creative Juice Thursday , fridays unfolded , Feature Yourself Friday , Freestyle Friday , Sundae Shake Up , Tuesday Talent Show , Stir, Stitch and Straighten , HAUTE STUFF Thursday! , Thrifty Thursday , Delicately Constructed Friday! , Family Friday , Potpourri Party , Blog Stalking Thursday , CSH Thursday Link Party! , Wicked Awesome Wednesday Also linking this to Food palette series : Rainbow colours by Torview I would like to thank Jabeen of Jabeen's Corner for this lovely participation certificate :) Thank you for stopping by. Hope you enjoy the recipe!!!
My journal as a Singaporean home baker and cook on tried and tested recipes.
Lækre hjemmelavede brioche burgerboller
These soft, light and fluffy Hawaiian sweet rolls are so easy to make. They don’t require much work because a stand mixer does all the kneading for you. The beauty of these rolls is their fragrant, sweet and tangy flavor which comes from a mix of pineapple juice and buttermilk.
This menu makes it perfect for brunch, lunch, or dinner. Serve it straight off the stove, or plate it on a formal table in your dining room.
As jy in parstyd ’n kannetjie goed gegiste soetmos in die hande kan kry, moet jy eenvoudig ’n baksel mosbolletjies daarmee maak.
Sastojci: Testo: – 1 deci jogurta – 1 deci kisele pavlake – 1 deci mleka – 1 deci ulja – 2 kašikice šećera – 2 jaja – 40 gr svežeg kvasca – malo soli – oko 700 gr brašna Fil: – 250 gr margarina – 200 gr + 200 gr sitnog sira – 200 gr […]
These make some of the best sandwiches possible.
This is another tasty bread recipe. Sweet-enough tender bread rolls filled with salty n’ sweet “overcooked” pork filling and then baked with a yolk-milk eggwash for that shiny an…
In 30 Minuten im Ofen, blitzschnell gebacken - schmecken natürlich nicht nur sonntags!
I was 17, it was my first job and someone in the office innocently asked what each of us had for breakfast that morning. Sean sat upright in...
If a recipe describes something one has never tasted or even, perhaps, seen, the essential difficulty of it may not lie in performing the steps, but in visualizing the end result. Making Moroccan…
These rich rolls are flavored with cheese and butter and are great as snacks for children, gourmet treats, or holiday gifts.
It’s no surprise that I’m passionate about books (I am a librarian, after all). And while I read books for enjoyment year round (in the win...
This brunch dish has easy ingredients and an impressive look all rolled into one! I love hosting brunch, and this special omelet roll is one of my very favorite items to prepare and share. A platter of these pretty swirled slices disappears fast. —Nancy Daugherty, Portland, Ohio
There is a restaurant in Victoria called Pagliacci’s that is famous for its focaccia bread: light, fluffy, chewy, flavourful, and baked in olive oil so that the crust is both crunchy and almo…
Pandesal is a Filipino favorite. These soft and fluffy bread rolls can be eaten at any time of the day. Eat it with cheese, butter, ham or your favorite filling.
The weekend before last I made poppy seed babka using a recipe from Cindy at Salt and Serenity as a basis. My grandmother used to make two kinds of cake that she simply called poppy seed cake and n…
Nieuw: Kaas-uienbroodjes zijn altijd een hit! Met hun diverse smaken en luchtige textuur zorgen deze broodjes voor grote tevredenheid bij liefhebbers van hartige snacks. Nu met een extra dosis kaas door smeerkaas, wat deze broodjes extra smeuïg en overheerlijk maakt!
Have you tried them all?
Spanish Bread are soft bread rolls that are filled with a sweet, buttery paste, dusted with bread crumbs and baked to golden perfection.
Sink your teeth into these pillowy Chinese bakery-inspired coconut buns. These milky soft buns are laced with fragrant ribbons of coconut and vanilla flavor. I generally weigh most of the ingredients (except salt) with my bread recipes because I find volume measurements to be quite inconsistent. If you have a scale, use it here! Note that the volume measurement of the bread flour is based on the spoon-and-sweep method. Read more about it in Note 1. Make-ahead and freezer directions are also provided in the notes section.
"Challah is my safety-blanket dough", says food blogger Molly Yeh. She uses this challah dough, from her book, Molly on the Range, for everything from doughnuts to babka to monkey bread. The sweet, tender crumb is adaptable to just about any shape or filling.
A favourite recipe from the 1969 edition of the Betty Crocker Cookbook. Super easy and incredibly delicious! See notes for Buttermilk version.
I have a new best friend. Would you like me to tell you who (actually what) it is? Because when I do, it will become your new best friend as well. Are you ready? Okay...my new best friend is Rhodes Frozen Bread Dough. No, they are not paying me to say this. I am saying this because it is absolutely 100% true. I was introduced to frozen bread dough by the good people at Celebrate Magazine, the only magazine, by the way, that I subscribe to in paper form. I keep each issue, and reread them year after year. The pages are dog-eared and worn, the recipes spattered, but my issues can feel the love. In the current (March/April) issue I found a recipe for “Everything Rolls.” Mr. O-P and I are quite the fans of the “Everything Bagel,” so this recipe caught my eye. I, as you know, am a fond lover of homemade rolls, so when I saw this called for frozen bread dough I initially balked. What if someone finds out? I asked myself. Would I lose all credibility? How will they taste? Will it be obvious that I cheated and used frozen dough? Well, let me tell you, no one will know from the look and taste of these delicious rolls that you didn't labor over them yourself. They are fresh, chewy, flavorful, and with a bakery shop texture that will have you hiding the package and bragging to your guests. In short, both recipe and dough are superb! First of all, look at them. Are they beautiful, or what? They also look like work. They aren't. Thaw the dough, flatten, brush with butter, sprinkle with goodness, roll and bake. Then step aside for the stampede. Mr. O-P asked if he could try one. Sure, I told him, as I prepared to photograph them for the blog. By the time I had turned around he had not only tasted them, but he had eaten two rolls! Yep, this recipe is a keeper. Here is the recipe as it appears in the magazine (you're going to have to buy the issue for the other great recipes), my alterations follow. “Everything” Rolls 4 teaspoons white sesame seeds 4 teaspoons grated Parmesan cheese 4 teaspoons granulated garlic 4 teaspoons yellow cornmeal 4 teaspoons poppy seeds 1/2 cup butter, melted 1 (1-pound loaf) frozen bread dough, thawed Spray 18 muffin cups with cooking spray. In a small bowl combine sesame seeds and next 5 ingredients. In a separate small bowl, place melted butter. On a lightly floured surface, roll dough into a 12" square. Using a pastry brush, brush dough with half of melted butter. Sprinkle seed mixture over dough. Roll up dough, jelly-roll style, pressing seam to seal. Cut into 18 slices. Place slices in each prepared muffin cup. Brush rolls with remaining butter. Let stand in a warm (85 degree) draft-free place for 45 minutes, or until doubled in size. Preheat oven to 350 degrees F. Bake for 20 minutes until golden brown. Serve immediately. My notes: I didn't have enough sesame seeds so used only a tablespoon. I like Parmesan cheese so used 2 tablespoons. I used Rhodes brand Frozen Bread Dough. Only my jumbo muffin tins were handy, so I cut the dough in 2" pieces, pushing them up from the bottom to make them crown, and so my yield was 9 large rolls. It took about 1-1/2 hours for them to raise to the height that I wanted. Divine! This post is linked to: Amaze Me Monday Metamorphosis Monday Marvelous Mondays Inspire Me Tuesday Totally Tasty Tuesdays Try a New Recipe Tuesday Tasty Tuesdays
Maria Laitinen serves up a Finnish flat bread traditionally made with oat, barley or potato. Say hello to "Rieska".
Damper - a traditional Australian soda bread.
This recipe makes a flavorful loaf filled with fresh basil, tomatoes, garlic, and shredded cheese. The bread has a wonderfully soft texture, yet the dough is strong enough to hold its elaborate shape, thanks to the high protein content of bread flour. With an overnight rest, this recipe can be broken up over two days to fit into a busy schedule; see a sample schedule in "tips," below. This recipe is a slightly modified version of the one Dianna Wara debuted at the first-ever National Festival of Breads.
