1) for homemade dinner rolls. I did use this recipe and they were good, but only straight out of the oven. I’m wondering if they needed to be raised longer, or if that’s just how it happens with dinner rolls. Bake only enough to eat?
2) for homemade pancakes. I’m looking for both a fluffy recipe and one that makes slightly flatter pancakes.
3) for homemade pizza crust.
4) for hummus. I have a basic hummus recipe but I like to see what other people use/add.
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We use the Better Homes & Gardens cookbook for our pancakes and they are awesome. You can find the recipe at http://www.bhg.com/recipe/pancakes-waffles/pancakes/ – we double them, but we have 5 of us.
My friend makes an awesome hummus. Let me see if I can get the recipe.
This is my grandmothers recipe and the one I’ve used for more years than I’ll admit to.
It may help. Makes a good dinner roll at the lower amounts of sugar and butter and a great sweet roll at the higher ones.
Basic Sweet and Dinner Roll
1/2 cup warm water
2 Tablespoons Yeast
2 cups scalded milk, cooled for 5 minutes
1/4-1/2 cup sugar
1/4-1/2 cup butter
2 tsp salt
2 eggs
5-6 cups bread flour (This can be mixed half wheat and half white if desired)
Dissolve yeast in warm water with a tsp of sugar. Set aside. Combine milke, sugar, shorteneing and salt with 3 cups flour. Beat until smooth. Beat in eggs and dissolved yeast, then add additional flour to make a soft dough. Knead well. Let rise until double. (The easiest way to do this is to place in a greased plastic bowl, cover with a slightly damp cloth and microwave for 30 seconds. Let sit for 2 minutes. 30 more seconds then let sit for about 15 minutes. The microwave method decreases your raising time by about half) Shape as desired. Let rise 5-8 minutes. Bake dinner rolls at 400F for 10-15 minutes, friut-filled sweet rolls at 350F for 25-30 minutes, and sugar filled rolls for 375F for 20-30 minutes. After removing from oven let sit for 5-10 minutes then flip out and glaze or top with butter. Yield: 2 dzn large rolls 4 dzn small.
Much luck.
~Jana
I have good recipes for the other three you’re looking for as well, but must take the children to buy a rocket motor. I’ll post up the others when I return.
Are you making the rolls w/ your own bare hands or using a bread machine for the dough ? If the latter I have a great dinner roll recipe
For pancakes, I use this one and the kids LOVE it.
1 egg
1 Cup buttermilk (to substitute you can use 1C milk + 1 tbs apple cider vinegar mixed together)
2tbs butter
1 Cup all purpose flour
1 tbs sugar
1 tsp baking powder
1/2 tsp soda
1/2 tsp salt
Beat egg; add remaining ingrediants in order listed and beat with rotary beater until smooth.
Grease heatd griddle if necessary. Pour batter onto heated griddle. Turn pancakes as soon as they are puffed and full of bubbles but before bubbles break. Bake other side until golden brown.
For the fluffy v. flat pancakes, I’ve found that if I use oil in my pancake batter, they are fluffy. If I exchange the oil for apple sauce they flatten out.
Sorry I don’t have a recipe for you. We use Trader Joe’s multigrain mix, which is the best I’ve found. I usually use apple sauce, just because it’s slightly healthier for us.
Dinner Rolls -
I have a recipe. Actually two. They’re kinda long though and I don’t wanna take over your comments.
Cilantro and Lemon Hummus
Ingredients:
* 1 16 oz can of chickpeas or garbanzo beans
* 1/4 cup liquid from can of chickpeas
* 3-5 tablespoons lemon juice (depending on taste)
* 1 1/2 tablespoons tahini
* 2 cloves garlic, crushed
* 1/2 teaspoon salt
* 2 tablespoons olive oil
* 1 teaspoon cilantro, finely chopped
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1-2 tablespoons) of olive oil in the well.
Another Hummus recipe for Roasted Red Pepper Hummus -
Ingredients:
* 1 can of chick peas/garbanzo beans (15 oz)
* 1/3 cup tahini
* 1/4 cup lemon juice
* 2 tablespoon olive oil
* 2 garlic cloves, crushed
* 1/2 cup -3/4 cup roasted red peppers (depending on taste)
In a food processor, combine beans, tahini, lemon juice and olive. Process until smooth. Add red peppers and garlic until desired consistency.
Here’s my slightly-adapted bread machine pizza crust recipe, which makes 1 thick crust or two thin crusts. If you want twice as much, (2 lb. of dough) you can’t just double it… use the amounts in parenthesis instead.
water, 80degrees – 3/4 cups (or 1 2/3 cups)
Oil – 1 tbl (or 2 tbl)
Sugar – 1 tbl (or 2 tbl)
Salt – 1 1/2 tsp (or 2 tsp)
Italian Seasoning spices – 1 1/2 tsp. (or 2 tbl)
Dry Milk – 1 tbl…or use tbl reg. milk in place of 1 tbl. of the water, so your total liquid is still right (or 2 tbl)
Bread flour – 2 1/4 cups (or 4 1/2 cups)
Active Dry Yeast – 1 tsp. (or 2 tsp.)
My pizza dough cycle has these times: (mine is a breadman ultimate)
Slow knead – 3 min
Faster knead – 22 min
Rise – 30 minutes
Thank you to everyone who’s posted recipes so far. I’m excited! I should have asked earlier, I might have had time to make dinner rolls for dinner.
Penny, I’d prefer the bread machine, so def. post your recipe, but I don’t mind from scratch either.
Angeleque, feel free to take over the comments, I posted a plea for help, after all!
We call these supper rolls or refrigerator rolls -
Supper Rolls
Ingredients:
* 1 package (1/4 ounce) active dry yeast
* 2-1/2 cups warm water (110° to 115°), divided
* 1/2 cup shortening
* 1/2 cup sugar
* 1 egg
* 1-1/2 teaspoons salt
* 7 cups all-purpose flour
Directions:
In a small bowl, dissolve yeast in 1/2 cup water; set aside.
In a large bowl, cream shortening and sugar. Add egg, salt, 4 cups flour, yeast mixture and remaining water; beat until smooth. Add enough remaining water; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 8 hours or overnight.
Punch dough down and divide into thirds; shape each portion into 12 rolls in desired shape. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 400° for 12-14 minutes or until lightly browned. Yield: 3 dozen.
Here’s another variation -
http://whatscookingamerica.net/Bread/ButterRolls.htm
Grammy’s Dinner Rolls -
Ingredients:
* 1 cup whole milk
* 2 pkg. dry yeast
* 1/2 cup butter, melted
* 1/4 tsp. salt
* 1/4 cup sugar
* 2 eggs
* 4-1/2 to 5 cups flour
* more melted butter
Preparation:
Warm the milk in a small saucepan over low heat. Mix 1/3 of the milk with the dry yeast in a small bowl and let sit until bubbly, about 15 minutes. In a large bowl, combine remaining milk, melted butter, salt and sugar and beat until the sugar is dissolved. Then add the beaten eggs and bubbly yeast.
Add flour, 1/4 cup at a time, beating on high speed of stand mixer. This step should take at least 5 minutes. When the dough gets too stiff to beat, stir in rest of flour by hand, if necessary, to make a soft dough. Turn out onto floured surface and knead for 5 minutes, until smooth and satiny. Place dough in greased bowl, turning to grease top. Cover and let rise in warm place until light and doubled in size, about 1 hour. (I have also covered the dough well and placed it in the refrigerator overnight. This works really well. Let the dough stand at room temperature for 1 hour before proceeding with recipe.)
Punch down the dough and roll out on floured surface to 1/2″ thickness. Cut with 3″ round cookie cutter. Brush each roll with melted butter and fold in half to make half circles. Pinch edge lightly to hold, so the rolls don’t unfold as they rise. Place in 2 greased 13×9″ pans, cover, and let rise again until double, about 45 minutes. (If you refrigerated the dough, this will take longer, about 60-75 minutes.)
Bake rolls at 350 degrees F for 20-25 minutes or until golden brown. Remove from pan immediately and brush with more melted butter. Don’t use the same butter you used when forming the rolls – melt some fresh just for this step. Makes 24 rolls
Last recipe – I found this online but never made it. It sounds delicious though.
Spinach and Feta Hummus -
* 1 can garbanzo beans/chickpeas (15 oz), drained
* 1/2 cup fresh spinach
* 3 oz, crumbled feta cheese
* 1/4 cup olive oil
* 3 tablespoons lemon juice
* 2 tablespoons tahini
* 1/4 cups red pepper flakes
* 1 teaspoon roasted garlic
In a food processor combine, beans, tahini, spinach, garlic, olive oil, and lemon juice. Blend well. Add cheese and red pepper flakes and blend to a smooth and creamy dip.
Spinach and feta hummus can be made up to two days in advance. Store in airtight container in the refrigerator. Spinach and feta hummus can be served hot or cold.
And Pizza Dough -
http://www.101cookbooks.com/archives/001199.html
I’ll stop know. I love to cook and try new recipes. So I have a lot of recipes stored.
oh and that should be now not know
Thank you! And don’t feel you have to stop if you have something to share. In case you haven’t noticed from my blog posts, I LOVE recipes and cookbooks.
LOL. I just got four new ones (slightly used, as gifts). The problem is family is picky so I’m always cooking and forcing my friends to try my latest creations.
I make a really easy pizza crust: http://mandajuice.typepad.com/mandajuice/2008/06/recipe-for-simp.html and I post my recipes with photo illustrations to make them easier to follow.
If you find a good hummus recipe, do share it!
Thanks, Angeleque, those all look great. Though I’m not totally sure about the feta and spinach hummus, I admit.
Okay, Amanda, I have to ask…ketchup? And thanks for the recipe, I’ll definitely give it a go.
In my experience dinner rolls don’t age well, so it is generally better to bake only as many as you need for one meal.
Alton Brown’s pizza dough recipe has worked very well for me. http://www.foodnetwork.com/recipes/alton-brown/pizza-pizzas-recipe/index.html
My rule about hummus is take whatever recipe you have and add more garlic and more lemon juice.
Hummus
1 15 oz can chickpeas
7 tablespoons tahini
Juice of two lemons
½ teaspoon salt
2 cloves garlic
Drain chickpeas, reserving half the liquid. In food processor, puree chickpeas and reserved liquid. Add tahini, lemon juice, salt, and garlic. Puree until smooth.
I’ve found that using lemons (instead of bottled lemon juice) makes the freshest tasting hummus.
There’s another really cool spread called Muhammura made from roasted red peppers, walnuts, pomegranate syrup, and other seasonings. I have yet to find a good recipe to replicate it at home, but it’s worth seeking out.
Enjoy!
Enjoy!
Pancakes
1c flour
1tbsp sugar
1tsp baking powder
1/2tsp salt
1/4tsp baking soda
Mix dry ingredients, then add …
1c milk
1 egg
4tbsp (1/2 stick) melted butter
Mix until just past lumpy, let sit for 10 minutes, cook on griddle. Makes 10-12 decent sized pancakes.
Rodeo Cake
1/2 cups sugar
2 cups flour
1 tsp. baking soda
1/4 cup unsweetened cocoa
1/4 tsp. salt
1 cup real mayonnaise
1 cup cold water
2 tsp. vanilla
Preheat over to 350 degrees F. Grease a 13×9-inch baking pan.
In large mixer bowl sift together sugar, flour, baking soda, cocoa and salt. Add remaining ingredients and beat until well combined. Pour into prepared pan and bake at 350 for 25-30 minutes or until toothpick inserted in center comes out clean. Cool in pan.
Frosting
2 cups confectioner sugar
3 tablespoons unsweetened cocoa, sifted
3-4 tablespoons butter, melted
2 tablespoons milk
1 cup chopped pecans
1 tsp. vanilla
Beat all ingredients until of spreading consistency. Spread over cooled cake.
This is a heavy, moist, chocolate cake.
Have you tried Pioneer Woman’s recipe for no knead rolls? They’re great! I don’t have time to find the link but we made them this past Thanksgiving.
You know, Thien-Kim, considering what a big PW fan I am, it’s amazing I haven’t. It never even occurred to me. Must correct that.
I use PW’s recipe too – they are very easy, and they hold well in the fridge for a day if you want to only bake half at a time.
Fluffy pancakes – two tips for fluffyness are to make sure your griddle (or skillet) is the right tip, and make sure your batter isn’t too wet. If your first set comes out flat, try mixing in a Tbsp or two of dry ingredients, and adjusting your temp a bit.
My hummus is the same as Heather’s, except I add cumin too.
We just made pizza the other night, but I don’t remember the recipe. Have to ask my mom. Basically flour, yeast, olive oil, salt and water. Plus we use a mix of whole wheat and reg. flour.
Just a comment on the pancakes…someone’s recipe said ‘beat until smooth.’ That’s a big no-no! Leave your pancake batter lumpy…the lumps will smooth themselves out as they cook and will also make for a more tender pancake.
I’ve been running a B&B for 5 years, and this is how I do it. Here’s a good recipe that makes for a bit of a fluffy pancake:
Poppyseed Pancakes
2 cups buttermilk
2 eggs
2 tablespoons butter, melted
2 tablespoons of sugar
2 cups of flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
A goodly amount of poppyseeds (I just dump some in…maybe about a half of a smaller bottle of poppyseeds)
Mix buttermilk, eggs, and butter until well incorporated. Mix together dry ingredients. Add dry ingredients to wet and stir until just combined…lumpy is what you are going for. You can thin the batter with more buttermilk, if you feel it is too thick. Cook on griddle set at 325 degrees. Makes 12-14 medium-sized pancakes.
Let me know if you want my Pumpkin Pancake recipe, Chocolate Pancake recipe, or my Oatmeal-Cinnamon.
The absolute best pancake recipe is in my favorite book “Mom’s Big Book of Baking”.
And for pizza crust, I use “The Joy Of Cooking”. I also make my dinner rolls with TJOK (Milk Bread pom poms).
Have to throw in a plug for Ruth’s Pancakes from the Gourmet cookbook. They are so buttery and rich, they almost don’t need syrup! Email me if you want the recipe; I’m too scared of Conde Nast to post it publicly. LOL
louisa.white@gmail.com
Recipes don’t have the same rule of copyright. You can post them with proper attribution.