Author: Robert Andrews

Yogurt Brûlée

Spoon Greek yogurt into a fire-ready ramekin
Sprinkle Turbinado sugar over the top
Use your torch to caramelize the sugar
Top with a bit of fresh fruit
Serve quickly, cause it will not stay as crispy for as long as custard will.

Easier way – similar flavor

Pour honey on top of your yogurt

Weights and Measures

Cooking Abbreviations

This is what Grandpa uses, anyway

1 gm = 1 gram
1 cc = 1 cubic centimeter
1 tsp = 1 teaspoon
1 TBL = 1 tablespoon
1 oz = 1 ounce
1 C = 1 cup
1 LB = 1 pound
1 pt = 1 pint
1 qt = 1 quart

Conversions provided by Google

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Frequently Used Conversions

Liquid: From smallest to largest

1 milligram  =  0.015 grain = A teeny tiny ant, or a mosquito that has not yet eaten
1 grain  =  64.8 milligrams =  1/7,000 pound  =  1/437.5 ounce = 1 single grain of barley or long grained rice
1 CC = about 5 drops = ABOUT 1 gram (just barely under)
1 CC = 1 milliliter
1 CC = 1 gram = use just the tip of your measuring spoon
1 tsp = 5 cc = ABOUT 5 gm = the weight of a single nickle
1 TBL = 3 tsp = 1/2 oz = 15 cc
1 ounce  =  2 TBL =  1/128 U.S. gallon  =  1/16 U.S. pint
1/4 C = 2 oz = 4 TBL
1 deciliter  =  1/10 liter = 100 milliliters
1/2 C = 4 oz = 1 gill = 119 cc
1 C = 16 TBL = 8 oz = 238 gm
1 PT = 2 C = 16 oz =  1/2 quart =  1/8 gallon
1 QT = 2 PT = 32 oz = .946 liter = 1/4 gallon
1 liter = 1,000 CC = 1 qt + 3 TBL =  1.06 U.S. quarts
1 gallon = 4 qts = 128 oz = 3.78 liter

1 U.S. gallon (basic unit of liquid capacity in the United States)  =  231 cubic inches of water
1 imperial gallon = 1.2 US gallons  =  277.4 cubic inches

Dry Measures: From smallest to largest

1 cubic centimeter  =  0.06 cubic inch
1 cubic inch  =  16.4 cubic centimeters
1 dry pint  =  1/64 bushel  =  1/2 dry quart
1 dry quart  =  1/32 bushel  =  1/8 peck
1 peck  =  1/4 bushel
1 U.S. bushel (basic unit of dry capacity in the United States)  =  2,150.4 cubic inches
1 imperial bushel (basic unit of dry capacity in some Commonwealth nations)  =  2,219.4 cubic inches
1 cubic yard  =  0.765 cubic meter
1 cubic meter  =  1.3 cubic yards
1 U.S. bushel  =  0.97 imperial bushel  =  3.5 dekaliters

Weight: From lightest to heaviest

1 milligram  =  0.015 grain = A teeny tiny ant, or a mosquito that has not yet eaten
1 grain  =  64.8 milligrams = 0.0648 gm
1 gram  =  0.035 avoirdupois ounce
1 pennyweight  =  24 grains  =  1/20 troy ounce
1 dram  =  1/256 pound  =  1/16 ounce = .0625 ounces = 1.77 gram
5 gm = the exact weight of one nickle
1 oz =  1/16 pound = 12 dimes = 28.5 gm
1 pound =  0.454 kilogram = Typical 16 oz canned goods
1 kilogram (basic unit of weight or mass) = 2.205 pounds
1 metric ton  =  1,000 kilograms =  1.1 short tons
1 short ton  =  2,000 pounds =  0.9 metric ton
1 long ton  =  2,240 pounds

Length: From shortest to longest

1 millimeter  =  1/1,000 meter = The diameter across this zero º
1 centimeter  =  1/100 meter =  0.39 inch
1 inch  =  2.54 centimeters =  1/36 yard  =  1/12 foot
1 foot  =  1/3 yard =  0.305 meter
1 yard (basic unit of length) =  0.914 meter
1 meter (basic unit of length) = just more than a yardstick = 39.37 inches =  3.28 feet =  1.094 yards
1 fathom  =  6 feet
1 rod  =  5 1/2 yards
1 furlong  =  220 yards  =  40 rods
1 kilometer  =  1,000 meters =  0.62 mile
1 mile  =  1,760 yards  =  5,280 feet  =  1.609 kilometers
1 nautical mile  =  6,076.1 feet

Area

Liquid: From smallest to largest

1 square centimeter  =  1/10,000 square meter =  0.155 square inch
1 square inch  =  1/1,296 square yard  =  1/144 square foot =  6.45 square centimeters
1 square decimeter  =  1/100 square meter
1 square foot  =  1/9 square yard
1 square yard (basic unit of area)
1 square meter (basic unit of area)
1 square rod  =  30 1/4 square yards
1 are  =  100 square meters
1 acre  =  4,840 square yards  =  160 square rods  =  0.405 hectare
1 hectare  =  10,000 square meters  =  100 ares =  2.47 acres
1 square kilometer  =  1,000,000 square meters =  0.386 square mile
1 square mile  =  3,097,600 square yards  =  640 acres =  2.59 square kilometers

Volume

Length, Width, Height: From smallest to largest

1 cc = 1 cubic centimeter  =  0.06 cubic inch =  1/1,000,000 cubic meter
1 cc = 1 milliliter  =  1/1,000 liter
1 cubic inch  =  1/46,656 cubic yard  =  1/1,728 cubic foot  =  16.4 cubic centimeters
1 cubic foot  =  1/27 cubic yard
1 cubic yard (basic unit of volume) =  0.765 cubic meter
1 cubic meter  =  1 stere (basic unit of volume)  =  1.3 cubic yards
1 centiliter  =  1/100 liter
1 deciliter  =  1/10 liter
1 liter  =  1 cubic decimeter (basic unit of capacity)
1 dekaliter  =  10 liters
1 hectoliter  =  100 liters  =  1/10 cubic meter

Grandpa’s Hard Boiled Eggs

Consistent Results

Summary: Start cold, Bring to boil, Finish in 15.

      1. DO NOT USE FRESH EGGS.  Eggs should be at least near (or past) their last day of sale.  This is not an expiry date.  They plan on eggs being in your fridge for a couple of weeks after his date.
        • The time allows the shell to separate from the membrane making them much easier to peel.
      2. Put a dozen eggs (room temperature) into a deep pot, and add cold tap water until covering the eggs with an extra 2-3 inches of water
      3. Add 2 TBL salt and 1/4 cup white vinegar to water and stir until salt is dissolved.
      4. Turn burner on highest heat possible.  Watch closely to make sure it does not come up to a rolling (or roiling) boil.  If you have an immersible thermometer, you are looking for about 205º
      5. Meanwhile, prepare bowl of water containing about four cups of ice cubes, for when eggs are done. Set aside.
      6. When water starts to steam or lightly boil, turn heat to low and start timing
      7. Cover and let cook for 10 minutes
      8. (optional) Every 2 minutes or so, use a tongs to gently stir and rotate egg (to center yolk)
      9. At the eight minute mark, put water into your bowl of ice
      10. At 10 minute mark, use a slotted spoon to carefully transfer eggs from the hot water into the ice water.
      11. Let cool for 15 minutes.
      12. Eggs are done.
      13. Drain, dry and refrigerate.

Peeling Tips

  1. Start peeling from the fat end – the air sac usually makes this end float
  2. If you peel within 24 hours, they will peel more easily.  Any longer than that and the moisture evaporates through the shell, and makes them harder to peel.
  3. Use eggs that are several days past their “Sell by” date.  These are older eggs, and the membrane has begun to let go.  They will peel more easily.

THE STEAM METHOD

Another method that produces consistent results because the temperature is highly regulated is to put 1-2 inches of water in a steamer.  Put the eggs into the basket, but don’t put the basket on the steamer yet.  Bring the water up to a boil, and THEN put the basket back on the steamer and cover. 

Eggs should be room temperature.

For large eggs, time 13 minutes exactly, then remove the eggs to a bowl of iced tap water to cool – about 30 seconds.  12 minutes will give you a softer white and creamy yolk.  15 minutes will give you a drier yolk and very firm white.  Peel underwater.

 

Carrot Cake

carrotIngredients

  • 1-1/2 C canola oil
  • 2 C sugar
  • 4 eggs
  • 3 C carrots (about 1-1/2 LB
  • 1 C chopped almonds
  • 1 tsp salt
  • 1 TBL cinnamon
  • 2 tsp baking soda
  • 2 C flour

Step by Step

  1. Blend oil and sugar in large bowl
  2. Add eggs, one at a time, incorporating each egg as you go
  3. Blend thoroughly
  4. Peel and grate the carrots, or use a food processor
  5. Pulse almonds to break them apart
  6. Add carrots and almonds
  7. Pour into well greased ten inch cake pan
    – or use four inch rings to make individual cakes – Drop baking time to 1 hour
    – or use two pans to create thin layers – Drop baking time to 1 hour
  8. Bake at 325º for 1-1/2 hours
  9. Cool and frost

Traditional Frosting

  1. Mix 1 8 oz package of cream cheese (room temperature) with 1/2 C melted butter
  2. Add 1 LB confectioner sugar, 2 TBL vanilla and mix well
  3. Spread while still room temperature

Glaze Frosting

  1. Mix 1 C confectioner sugar with 4 TBL lemon juice

Decoration

  1. For carrot use confectioner sugar and food coloring.  Use parsley sprig for the carrot top

RECIPE TWO

  1. Preheat oven to 350º
  2. Butter cake pan
  3. Sprinkle and spread flour
  4. Grate 12 oz carrots
    • Batter
  5. Mix dry, then wet, then combine
    • DRY INGREDIENTS
    • 12 oz ap flour
    • 1 tsp baking powder
    • baking soda
    • 1/4 each alspice, cinnamon, and nutmeg
    • scant salt
  6. Toss with grated carrots to coat
    • WET INGREDIENTS
    • 10 oz granulated white sugar
    • 2 oz dark brown sugar
    • 3 eggs
    • 6 oz yogurt
    • DRIZZLE in 6 oz vegetable oil while mixing
  7. Pour wet over dry and mix barely to combine
  8. Bake at 350º for 45 minutes
  9. Reduce heat to 325º and bake for another 20 minutes
    • 205-210º internal temperature
  10. Create your cream cheese topping
    • 8 oz cream cheese
    • 2 oz softened butter
    • 1 tsp vanilla
    • 9 oz confectioner sugar
    • chill 5 minutes
  11. Spread topping

Orange Cream Layer Cake

Ingredients

  • 1 C granulated sugar
  • 2 eggs
  • zest and juice from one lemon
  • zest and juice from 1 orange
  • 1 sponge cake
  • 1 C Dream Whip (or make your own)
  1. Blend sugar in food processor about a minute to break down the granules
  2. Add eggs and juices
  3. Cook together just until it comes to a boil
  4. Cover and set aside off heat
  5. Mix in zest from lemon and orange
  6. Gently fold whipped cream into orange mixture
  7. Carefully cut sponge layers in half, creating two half circles
  8. Laying the flat side down (creating two arches)  cut into layers
  9. Spread topping on layers, tops and sides
  10. Refrigerate
  11. Make in the morning to serve in the evening, or in the evening to serve at lunch the following day
    – That is:  refrigerate at least eight hours
  12. Serve cold

 

Cold Cucumber Soup

Ingredients

  • 2 TBL butter
  • 1/4 C chopped onion
  • 1/2 C diced raw potato
  • 2 C cucumber (peeled and seeded) diced
  • 3 C chicken broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp dry mustard or wasabi
  • 1 C medium cream
  1. Saute onion in butter
  2. Add potato, broth, cumber and seasonings
  3. Simmer about 20 minutes, or until potato is soft
  4. Blend at high speed until smooth
  5. Pour about 1/2 C of the soup into a baggie, and put in freezer on a metal try
  6. Chill remaining soup for 4-8 hours
  7. When ready to serve, put soup into chilled bowls
  8. Break flat frozen soup into shards and place into served soup
  9. Garnish with cream, sliced cucumber and chives

 

Summer Borscht

  • 16 oz (2 C) beef stock
  • 2 medium sized beets (or 1 can)
  • 1 C beet juice
  • zest and juice from one lemon
  • 2 medium diced onions
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp white pepper
  • 1/2 C sour cream
  • 1 tsp Karo or simple syrup (or to taste)
  1. Put everything in a blender and puree
  2. Refrigerate for 4-8 hours
  3. Serve icy cold with a dollop of sour cream and a few shreds of dill on top

Lemon Soup

  • 16 oz chicken stock
  • 1/4 C chicken meat
  • 1 piece of white bread
  • Juice from four lemons (of 1/2 C)
  • 2 TBL Karo or simple syrup
  • 2 C light cream
  • 4 TBL chopped mint
  1. Blend chicken and bread with 1 C chicken stock
  2. Add remaining ingredients
  3. Blend to mix
  4. Chill
  5. Serve topped with a thin slice of lemon
  6. Top with a sprig of mint

 

Spinach Stuffed Mushrooms

  • mushroom_caps24 crimini mushrooms (stems removed)
  • 1 PKG frozen spinach
  • Four large eggs (or five medium)
  • 2 TBL AP flour
  • 2 TBL butter
  • 1/2 C cold milk

OR 1 package Spinach Souffle (Skip steps 2 through 14)

  1. Clean mushrooms by rubbing with dry paper towel (See note at bottom)
  2. Thaw spinach completely
  3. Squeeze as much water from the spinach as you are able and set aside
  4. Separate yolks from eggs, and set both yolks and whites aside
  5. Shred 1/4 C Parmesan cheese
  6. Add 1/2 tsp paprika to cheese and 1/2 tsp salt and set aside
  7. In a hot skillet, melt the butter and stir in the flour, cooking until it starts to brown – this creates a roux
  8. Add milk whisking continually – this creates a bechemel sauce
  9. Temper half your bechemel into your egg yolks, then mix back into the pan
  10. Remove from heat and set aside
  11. Add 1/2 tsp cream of tartar to egg whites
  12. Beat egg whites until stiff peaks form
  13. Break apart dried spinach, then gently mix in with the cheese and bechemel
  14. Gently fold spinach mixture into the beaten egg whites
    ALTERNATE TO STEPS 2 – 14: Buy a premade Spinach Souffle, and defrost
  15. Fill mushroom caps with spinach souffle
  16. Bake at 350º for 15 minutes or until souffle is puffy
  17. Serve immediately
Cleaning mushrooms: The common wisdom is don't wash mushrooms, just use a dry paper towel. Also, don't wash them until you are ready to use them. That being said: Do not wash them if they are being used in a dry application, such as a salad. You can, however, give them a quick rinse underwater if you are immediately baking with them or using them immediately in some sort of soup or other wet application. The towel cleaning should be a suggestion rather than a rule, but when in doubt, just use a dry paper towel.

Tips: Grinding your own Meat

Italian Style Pork Sausage

  1. Cut 3 LBS 80/20 pork butt into strips
  2. Put strips into the freezer for 30 minutes
  3. Use coarse plate grinder
  4. You should be able to see separation of pork and fats within the grind

Seasonings – Mix in separate bowl

  • 3 TBL ground fennel
  • 1/4 TSP anise
  • 1 TBL sugar
  • 1 TBL fine sea salt
  • 1 TBL ground black pepper
  • 1 TBL fennel seed (toasted)
  • 2 TBL water
    – – – the above makes sweet sausage, to make hot sausage
  • 1 TBL crushed red pepper
  • 1 TBL ground cayenne pepper
  1. Mix seasonings by hand into the ground meat
  2. Remove grinding wheel
  3. Remove PLUG of the pusher meat – set aside
  4. Put in sausage funnel
  5. Rinse casings and soak for an hour
  6. Thread casings onto the funnel
  7. Squirt meat into casings
  8. Use your push meat to finish pushing ground meat through funnel
  9. Coil the sausage to rest
  10. Use the push meat elsewhere

Custom Blended Hamburger

  • 1 LB sirloin – strips
  • 1 LB chuck – strips

Same rules as above – coarse grinder disk

For typical hamburger, put the fine grinder disk on and run the coarse grind through again.

 

 

Chicken Pot Pie – COLLECTION

Tips and Tricks

  • Use leftover shredded chicken (thighs are best)
  • Use frozen vegetables
  • Dice and saute onions and celery
  • Make your own roux, not Cream of XYZ
    • 2 TBL butter, 2 TBL flour, 1 C chicken stock or milk
  • Create a lid with puff pastry – Dock the crust – Alternate, cut moons or shapes
  • Bake before filling at 350º for 5 minutes

Basic Chicken Pot Pie

This recipe is much like the one shown below. You may use my ingredients, but be sure to watch the video for some important tips.
2016-04-06 13.34.31Ingredients – Filling

  • 4 TBL butter
  • 1/4 C AP flour
  • 1-1/2 C chicken broth
    (or 1 can Campbells Cream of Potato Soup instead of above three ingredients)
    IN A SEPARATE MIXING BOWL, COMBINE
  • 1 small carrot – diced small
  • 1/2 C baby peas
  • 1 small stalk celery – diced small
    (or 1 C mixed veggies instead of above three ingredients – Skip to Step 7)
  • 1 C shredded chicken
  • 1/2 C shredded cheese
  • 4-6 black olives – diced – Optional

Ingredients – Crust

  • 1 C AP flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/4 C shortening
  • 3 TBL cold butter
  • 2 TBL granulated sugar
  • 1/4 C ice water
    (or prepared pie crust from the grocery store)

You will also need one egg yolk and one egg white (separated) in two separate bowls.
A pastry brush will be helpful, but you can use your fingers at the pastry brush step.
2016-04-06 14.05.16Step by Step

  1. Bring sauce pan up to medium heat
    FILLING – – – –
  2. Add butter to hot pan
  3. As soon as butter is melted, add flour
  4. As soon as flour starts to ball, add half your broth
  5. Stir until it starts to turn smooth
  6. Add the rest of your broth
  7. Stir until it starts to thicken
  8. When it has thickened (per video below) add it to the mixing bowl with your chopped veggies
    CRUST
  9. Pulse flour, salt, baking powder, shortening and butter in a food processor till combined
  10. Add 1/4 C ice water all at once and pulse until a ball forms
  11. Dump onto the counter to finish kneading
  12. Separate into 4 pieces and let rest five minutes
  13. Meanwhile, spoon your filling into ramekins for cooking
  14. Roll out your crust to a near circle.  If necessary, cut slightly bigger than diameter across top of ramekin.
    NOTE: My cutter was the exact size of my ramekin top, so I cut it, then rolled it more to make it slightly larger
  15. Brush the bottom with egg white and press into your pot pie filling, pressing around the edge
  16. Brush the top with egg yolk
  17. Poke holes in the top so that steam can escape, otherwise your pie crust will fail.
  18. Bake at 350º for 35 minutes until browned
  19. Let rest five minutes before serving, or cool on counter and refrigerate for reheating later.

 

Scratch Chicken Pot Pie

1 C chopped onion (1/4 inch pieces)

1 C chopped celery (1/4 inch pieces)
1 C chopped carrot (1/4 inch pieces)
1/2 C melted butter
1 C frozen tiny English peas (canned peas, in a pinch)
1/4 C AP flour
2 C chicken broth
1 C whole milk
1 tsp salt
1/4 tsp pepper
4 C diced cooked chicken
2 pkg. frozen puff pastry, thawed
1 egg yolk
1 TBL whole milk

1. Saute onion, celery and carrot in butter for 10 minutes.
2. Stir in peas and flour, cook 1 minute, stirring constantly.
3. Gradually add broth and 1 cup whole milk; cook over medium heat, stirring constantly, until thick and bubbly.
4. Stir in salt and pepper.
5. Add chicken, stirring well.
6. Ladle chicken mixture into cooking ramikins – just to the top
7. Set aside.
8. Roll pastry sheets to 1/8 inch thickness.
9. Cut pastry 1/2 inch larger than bowl(s).
10. Combine egg yolk and 1 tablespoon milk.
11. Brush one side of pastry. Place brushed side down over bowl(s), folding edges under and pressing firmly to sides of bowl.
12. Brush top with remaining egg mixture.
13. Bake at 350 degrees for 35 minutes until top is puffed and browned.

Chicken Pot Pie – From a whole chicken

Piece an entire chicken.
Use dark meat (legs and thighs) or light meat (breast and back)
Place into stock pot with cut up carrots, celery, onion and garlic
Pour one can of chicken stock into pot, then add water until it covers the chicken
Bring up to simmer over medium high heat
When it starts to simmer, reduce heat to medium low and simmer for 30 minutes
Strain out solids, retaining liquid
Set both aside to cool

To prepare dough:
(Bisquick or Puff Pastry is also acceptable)
Add to a food processor:
– 1 1/2 C flour
– pinch of salt
– 1 stick of cold butter – cubed
– 8 ounces of cold cream cheese – pieces
Pulse together until it forms crumbs
– Add 1 egg yolk
– Drizzle in water until it STARTS to come together
Remove from food processor and finish on a floured surface (the counter)
Wrap in plastic wrap and refrigerate for an hour to 24 hours

To prepare vegetables:
Cut butternut or acorn squash into 1/2 inch cubes
Cut 1/4 onion into pieces
Cut 1/2 stalk celery into 1/4 inch pieces
Cut carrots into 1/4 inch pieces
Toss in EVOO and salt and bake on baking sheet for 30 minutes at 350 degrees

Cut string beans into 1/2 inch pieces
Add a small can of peas (or fresh if you desire)

To finish up:
Set dough on counter to start to come up to room temperature
Shred or cube chicken
Make a roux (see recipe here) with the leftover strained chicken stock – be sure to stir constantly
Mix chicken, fresh veggies and cooked veggies together
Roux should be thickened, but not pasty or lumpy
– If necessary, thin by whisking in 1/2 C chicken stock

Flatten dough to about 1/4 inch
Fill ramekin with veggie mixture
Label roux over top of veggies about 1/2 to 3/4 of the way up
Top with dough, brush with melted butter and trim edges
Poke holes (or a smiley face) into top of crust to let steam vent
Bake at 350 degrees for about 35 minutes

Third Party Recipes

The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

Clipped from People Magazine

Easy Chicken Pot Pie

1 can cream of chicken soup
1 PKG (about 8 OZ) frozen vegetables
1 CU cubed or shredded cooked chicken or turkey
1/2 CU milk (or less)
1 egg
1 CU Bisquick
1 prepared pie plate

Instructions
1. Mix soup, vegetables and chicken in bowl, then pour into 9″ pie plate
2. Mix milk, egg and Bisquick (very thick) and spread over chicken mixture
3. Bake @ 400 degrees for 30 minutes or until golden

Special Steps
Variations If you are feeling energetic, cut your own vegetables: onion, broccoli, bell pepper, carrot, green beans, Anaheim chilies

Third Party Recipe

Chicken Pot Pie – VIDEO – W Puck

Chicken Pot Pie – VIDEO – Tasty

Video Library – Tasty.

image

Shuck Corn Easily

Oh my God…. I tried this and it works! I was amazed. Here is the video of this really cool Life Hack. Below are some other corn tips and tricks.

Another video by PDX Traveler

Tips and Tricks

  • Corn on the cob should be cooked and eaten as soon as possible.  Definitely within 48 hours of being picked, or the sugars will turn to starch, and the corn will become tough as time passes.
  • When buying corn ASK when it was picked.  If it has been anything other than “this morning” don’t get it – or at least know that you are buying inferior tasting corn.
  • When not using the tip above, use a steamer (10 minutes) or a pot of boiling salted water (5 minutes)   Actually, the microwave idea is pretty cool, but does not cook the corn as nicely as steam or boiling water.
  • Yellow kernel corn has a more fully developed flavor, but white kernel corn tends to be sweeter.

MEXICAN CORN ON THE COB

  1. Grill the corn off the husk and on sticks
  2. Coat the cooked corn with sour cream or mayo
  3. Sprinkle with Tajin and salt – If you can’t find Tajin, use ground cayenne
  4. Roll in grated cotijo cheese or queso fresco
  5. Serve with wedges of lime for squeezing.

Easy Dinner Rolls – with video

Good Basic Information

  • Rapid Rise Yeast: Fermented granules of living yeast.  Ready to go.
  • Active Dry Yeast: Sugar and fat needed to reconstitute and proof
  • Basic Rolls: Flour, water, yeast and salt
  • Modifiers: milk, butter, sugar and eggs
  1. Mix, rest (proof) then knead
  2. Rise, punch and then shape
  3. Proof, bake and cool

Recipe for 16 Dinner Rolls

(or 2 small loaves of bread)

  • 8 oz milk @ 100º
  • 1/3 C sugar
  • 2 TBL honey
  • 4 tsp yeast (proof if Active Dry)
  • 2 egg yolks plus 1 egg
  • 16 oz (by weight) of AP flour
  • 3 tsp salt
  1. Paddle mix above ingredients just to incorporate ingredients
  2. Rest for 15 minutes to let liquid absorb
  3. Add 2 oz room temperature butter
  4. Use dough hook on low for 2 minutes
  5. Switch to medium and go for 8-10 more minutes
  6. Knead and form on LIGHTLY floured counter top
  7. Rise for 1 hour
  8. Flatten and shape into final form or portion

Parker House Dinner Rolls

  1. Roll into a thick rope and cut in half
  2. Cut in half again, then again, then again.  You will end up with 16 pieces.
  3. Form balls and flatten to about 3 inch diameter
  4. Put 1 tsp butter in the center and fold over into an empanada shape
  5. Press lightly to secure.
  6. Put on baking tray and brush with butter
  7. Cover with plastic wrap and let rise for 30-40 minutes
  8. Bake 8-10 minutes @ 400º  turning pan half-way through
    … or until internal temperature is 200º
  9. Rest 10 minutes before serving

Braided Rolls

  1. Flatten dough into a 24×6 sheet
  2. Use a pizza cutter and cut in six strips
  3. Cut six strips into six inch pieces, then form into ropes
  4. Braid three strands at a time
  5. Put on baking tray and brush with butter
  6. Cover with plastic wrap and let rise for 30-40 minutes
  7. Bake 8-10 minutes @ 400º  turning pan half-way through
    … or until internal temperature is 200º
  8. Rest 10 minutes before serving

Monkey Bread Rolls

  1. Flatten dough into a 24×6 sheet
  2. Use a pizza cutter and cut in six strips
  3. Cut these into two inch pieces and roll each roughly into a ball
  4. Toss in melted butter, then put into a pan
  5. Cover with plastic wrap and let rise for 30-40 minutes
  6. Bake 10-12 minutes @ 375º  turning pan half-way through
    … or until internal temperature is 200º
  7. Rest 10 minutes before serving

Brown and Serve Freezer Rolls

  1. Roll into a thick rope and cut in half
    – This starts the same as the Parker House Roll Recipe
  2. Cut in half again, then again, then again.  You will end up with 16 pieces.
  3. Form balls and flatten to about 3 inch diameter
  4. Put 1 tsp butter in the center and fold over into an empanada shape
  5. Press lightly to secure.
  6. Put on baking tray and brush with butter
  7. Cover with plastic wrap and let rise for 30-40 minutes
  8. Bake 30 minutes @ 275º  turning pan half-way through
    … or until internal temperature is 185
  9. Cool 10 minutes, the remove to a rack and cool for 40 more minutes
  10. Bag and refrigerate for up to two weeks, or freeze for up to two months
    WHEN READY TO COOK
  11. Thaw for 60-90 minutes on the counter
  12. Bake 10-12 minutes @ 400º or until browned
 

 

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