Skip to main content

Easy Big Fat Yeast Rolls

Ingredients:

1 c water, warm
1 pkg active dry yeast
1/4 c sugar
1 tsp salt
3 Tbsp butter softened
1 large egg, beaten
3 1/2 – 4 c all-purpose flour

Directions : 

Open Next To Continue Reading ... ####SIKI####

Directions : 

1. Pre-heat oven 350 degrees. Put water and yeast in a large mixing bowl and add the next 4 ingredients. Beat with the dough hook until well blended.
2. Add 3 1/2 to 4 cups flour and mix until soft dough forms (should not be sticky).
3. Put out onto a floured board and knead a few times until smooth.
4. Place in a greased bowl, cover with plastic wrap and let rise in a warm place for approximately 45 minutes.
5. Punch down and turn out onto the floured board.
6. Shape into 12 rolls and place in greased 13×9 inch baking pan. Let rise again for about 30 minutes.
7. Bake at 350 degrees for 20 minutes.
8. Brush tops of rolls with butter (or equivalent).
Last Step: Don’t forget to share!

Open Next To Continue Reading ... 

Comments

Popular posts from this blog

GARLIC PARMESAN ROASTED SHRIMP

Ingredient : 1 1/2 lbs of uncooked shrimp peeled and deveined 2 Lemons 1 1/2 Sticks of Butter 1 package of Good Seasons Italian Dressing Mix Directions : Open Next To Continue Reading... ####SIKI#### Directions : Line a cookie sheet with tin foil. Melt the butter in your microwave or on your stovetop and pour it onto the cookie sheet. Slice lemons and dot across your cookie sheet in the butter. Toss Shrimp in the Dressing Mix and put it onto the cookie sheet. You do not need to toss into the butter. Bake at 350 degrees for 10-15 Minutes. Open Next To Continue Reading... 

HOMEMADE PIMENTO CHEESE

Ingredients: 2 cups shredded cheddar cheese 8 ounces cream cheese, softened 1/2 cup mayonnaise 1/2 teaspoon garlic powder 1/4 teaspoon paprika 1/2 teaspoon onion powder 4 ounces diced pimentos, drained 1/2 teaspoon dried mustard Directions: Open Next To Continue Reading... ####SIKI#### Directions: With an electric mixer, mix the cheddar cheese and cream cheese together. Mix for 2-3 minutes. Add in the mayo and mix. Add in the garlic powder, paprika, onion powder, and dry mustard. Stir everything together. Mix in the pimentos. Refrigerate for at least 10-15 minutes before serving.

Spinach Stuffed Shells

 Ingredient : 1 (12 ounce) package jumbo pasta shells 2 (10 ounce) packages frozen chopped spinach, thawed 15 ounces ricotta cheese 2 cups shredded mozzarella cheese, divided ¼ cup grated Parmesan cheese 1 egg 1 tablespoon chopped fresh basil (or 1 teaspoon dried basil) ½ teaspoon salt ½ teaspoon garlic powder 1 (24 ounce) jar marinara sauce (about 2 ½ cups total) Instructions: Open Next To Continue Reading… ####SIKI#### Instructions: Preheat oven to 350 degrees F. Spray a 9 x 13-inch dish with cooking spray. Pour half of the marinara sauce into the bottom of the dish. Save the rest of the sauce for later. Prepare pasta according to package instructions; drain and rinse under cold water. Squeeze all of the liquid out of the spinach. I like to use a dish towel for this, and just keep squeezing until you wring out as much water as possible. Place spinach in a large bowl. Add ricotta, 1 ½ cups of the mozzarella, Parmesan, egg, basil, salt and garlic powder to the bowl with the spinach and