Friday, March 30, 2018

Resurrection Rolls for Easter


They look like regular rolls, but when you open up the roll you'll find a surprise - the "tomb" is empty! As you form the rolls, you put a symbolic marshmallow in the "tomb" of dough. The marshmallow melts during the baking so that when you open the "tomb" after the rolls have cooled, you see an empty space where the marshmallow was placed.

Resurrection Rolls are a great family recipe and are another good opportunity to involve your kids in the process while teaching them a lesson about the true meaning of Easter.

Lots of Resurrection Roll recipes you'll find on the Internet use pre-packaged dough, but making real dough is easy (not to mention healthier and tastier) with the EZ DOH,  and allows for more learning and interaction.

All of the Resurrection Roll recipes produce a sweet roll - that's what you get when you feature a marshmallow and cinnamon in the recipe! 


For the dough:

This recipe makes 16 rolls. If that's too much for you, just cut the recipe in half.

1 cup of warm water
1 package of instant yeast
3 1/4 cups of flour
2 TBSP of melted butter
1/8 cup of sugar
1 TSP salt
1 large egg

For the filling:

1 marshmallow for each roll
3 TBSP melted butter
1 TSP cinnamon
3 TSP sugar


Combine the water and yeast in the EZ DOH container and stir to dissolve the yeast. Let sit for at least 1 minute. Add in all the other dough ingredients and hand crank the mixture for about 3 minutes to produce a smooth dough. Scrape the sides of the container as necessary while mixing the ingredients to make sure all ingredients are incorporated.

Empty the dough onto a lightly floured surface and either spray some cooking oil into the EZ DOH container or use olive oil to coat the inside of the container to keep the dough from sticking it rises. Place the dough back into the container, cover with a cloth, and let it rise in a warm area until it doubles in size (usually takes 2-3 hours).

After the dough has risen, remove the dough and place it on a lightly floured surface. Divide it into 16 equal size pieces. Weighing is the most precise way to do this, and will help all rolls cook evenly.
Then roll/flatten each piece to get it ready for the "centerpiece marshmallow." Roll each marshmallow in the melted butter, then in the sugar/cinnamon mix to coat it.

Now, you must "seal the tomb" - wrap the dough around each marshmallow and pinch the dough together tightly to avoid leaks during the baking process. If you have trouble doing this, your marshmallows may be too large, so you can cut them down to size as needed.

After each roll is prepared, place them on a sheet of parchment paper on top of a cooking tray with raised edges (to catch/contain any leaks). Then cover lightly with plastic wrap and place the tray in the refrigerator so they can rise overnight.

Remove from the refrigerator and allow everything to warm up to room temperature, then bake at 350 degrees for 15-20 minutes, or until the tops are golden brown.

Remove from oven and place the rolls on a cooling rack. When they have cooled enough to handle them, you can open them to witness the empty space inside and enjoy your sweet Resurrection Rolls.

Happy Easter!                                                


Monday, March 26, 2018

Hot Cross Buns for Easter


These buns are a traditional Easter favorite, but they are so easy to make and so delicious that they are a welcome treat at any time. This recipe will make 12 buns.



1/2 cup warm water
1/4 cup milk (room temperature)
1 packet Red Star Yeast (this is 7 grams or 1/4 ounce)
3 cups unbleached all purpose flour
3 Tbsp softened butter
1/4 cup sugar
3/4 Tsp salt
2 eggs
1 Tsp cinnamon (or less if you don't care for cinnamon)
3/4 cup currants (or use raisins)


1 egg yolk
2 Tbsp water


1/2 cup powdered sugar
1/2 Tsp vanilla
1/2 Tbsp milk


Combine water and yeast in container and stir to dissolve yeast. Let rest 1 minute.

Add milk and mix for 10 seconds. Add in one cup of flour and mix, then add the other 2 cups of flour along with all the other dough ingredients, and mix for about 3 minutes or until the ingredients are incorporated and the dough is smooth and soft.

Remove the dough from the container and place on a lightly floured surface. Either spray the inside of the container with cooking spray, or rub with olive oil to prevent sticking, then smooth your dough and put it in the container to rise. Cover the container and place in a warm spot until it doubles in size.

After the dough has risen, punch it down, remove it from the container and let it rest for 10 minutes. Shape into 12 balls and place into a greased cooking pan (we used an 8 inch by 12 inch pan). If you weigh each ball to keep them the same size, they'll cook more evenly. Cover the pan and let the balls rise again.

Mix the egg yolk and water, and then brush onto the tops of each bun. Bake at 375 for 20-25 minutes, or until golden brown.

Once the internal temperature of the buns is 190 degrees, they are done. Remove them from the pan and allow them to cool on a baking rack. Mix the icing ingredients and place in a small sandwich bag with a hole cut into a corner so it works as a decorating bag. When the buns have cooled, use your icing bag to form crosses on each bun. These buns have a great texture due to the milk, butter and eggs in the recipe.



Sunday, March 11, 2018

Crusty Loaf with Only 4 Ingredients

Only four ingredients make this crusty bread with a 'springy' interior.

It's amazing how this recipe and process can make such good bread, but it does. We doubled the recipe and froze one loaf for later. The double batch was quick and easy in our EZ DOH mixer because we used our new, stronger stainless steel dough hook which is now available for purchase on our website.

Ingredients (for one 1.5 pound loaf):

3 cups all-purpose flour
1 5/8 cup of water (yes, this is a very loose dough)
1/4 teaspoon active dry yeast (don't worry, it will rise enough)
1 3/4 teaspoon salt


Place the flour, salt and yeast into the EZ DOH container and use the dough hook to combine. Add the water and mix for 3-4 minutes in the EZ DOH to create a wet, sticky dough mixture. As necessary during the mixing, use a plastic scraper to incorporate any flour that sticks to the inner walls of the container. Then, remove the mixing unit, cover the container with plastic wrap, and let the dough rise right in the EZ DOH container at room temperature for 12-18 hours. When it's ready, the dough will have bubbles on its top surface.

Now things begin to get messy! Empty the container onto a floured surface and sprinkle more flour on the dough, then use a spatula or large scraper to turn the dough over onto itself a few times, then cover loosely with plastic wrap and allow this dough to rest for 15 minutes.

Uncover the dough, add more flour and, working quickly, gather the dough, shaping it into a loose ball. Place it on a sheet of parchment paper that has been generously coated with cornmeal. Dust it again with more flour, and lightly cover with a smooth towel that has been coated with flour and let the dough rise for 2 hours.

Preheat a cast iron pot (dutch oven) in the oven at 450 degrees for 30 minutes (ours is 8 inches in diameter and 3 inches deep). Remove the towel from the dough, slide your hand under the parchment paper, and turn over the dough to put it into the preheated pot. Don't worry if you can't turn the dough over because it's too loose. It will turn out fine as long as one way or another you get this dough into the hot pot - but don't burn yourself!

Bake at 450 degrees with the cover on the pot for 30 minutes, then remove the pot cover and allow it to bake for about 15-20 minutes more. When it's browned on top it is done (or pop a thermometer into the loaf - it's done when the inside is 190 degrees). Set the pot to cool on a rack for 10 minutes.

Then, just turn the pot onto its side, and with a little help your finished loaf should release and pop out.

We've made this bread several times now but we are still surprised at how such a loose dough, with just a little yeast and no kneading, can "rise to the occasion" and produce a hefty crust with soft and chewy interior and great texture.

Thursday, December 7, 2017

A New Family Tradition: Making Dinner Rolls Together!

One of the best things about the EZ DOH mixer is that it is safe and fun for children and people of all ability levels to use. It enables almost anyone to actively participate in contributing to the preparation of your holiday dinner (or brunch), and it allows young and not-so-young family members to create fun recipes together.

Dinner rolls are particularly easy to make with our EZ DOH, and here's a recipe for making a soft, light dinner roll that is not only a crowd-pleaser at mealtime, but is excellent for making little sandwiches from your leftover ham or turkey. And, they freeze and reheat well.

Soft Dinner Rolls

Yield: 12 or 16


1 packet yeast (2 1/4 teaspoons)
1/4 cup lukewarm water
1/2 cup warm milk
1/4 cup olive oil
1/2 teaspoon salt
1/2 tablespoon sugar
1 large egg
2 1/4 cup flour


Combine all the dry ingredients in the EZ DOH container, using a whisk to mix everything evenly.
Beat the egg first, then add it to the container along with the water, milk, and olive oil.

Start turning your crank handle (most young people enjoy doing this) and in about 4 minutes you will have transformed these ingredients into a nice dough.

Remove the side knobs from the EZ DOH, and wipe down the dough hook as needed when you remove the mixer assembly from the container. Take out the dough, and spray some cooking spray into the container (or just coat the inside of the container with some olive oil). Note: coating your hands with flour before handling the dough helps minimize the dough sticking to your hands. Form the dough into a round shape and place it back into the container. Cover with a towel and let the dough rise for about an hour in a warm place, which will allow it to nearly double in size.

After the dough has risen, 'punch' it down (again, fun for youngsters). Divide the dough into either 12 (for larger rolls) or 16 (for average size) equal size pieces and shape them by hand before putting them into a greased muffin tin. Allow the dough to rise again for about 30 minutes before baking in a preheated oven at 375 degrees for 10 -15 minutes (when the tops are golden brown and/or when the internal temperature is 200 - 205 degrees F, remove them from the oven and serve them while they're still nice and warm).

Kids will learn a lot from the whole process. They learn to measure, handle fractions, organize, and keep track of each step as they follow the directions. While the dough is rising, you can research together how the yeast works and read about the countless ways to make all sorts of rolls and breads, as well as fun things like pretzels and pizza dough. The whole process allows different generations to have fun together and 'make bread together, break bread together'.


Thursday, October 12, 2017

Apple Bread

Apples are in season and can be used in countless ways. Make this delicious apple bread for dessert or breakfast using your favorite type of apple - we used Jonathan apples in ours.


For the dough:

1/4 cup warm water
1 package Red Star Platinum Instant Yeast
1/2 cup warm milk
2 cups unbleached all-purpose flour
2 Tablespoons softened butter
3 Tablespoons sugar
3/4 Teaspoon salt
1/4 Teaspoon cinnamon

For the filling:

3 apples (cored, sliced thinly, and then cut each slice in half)
Place apple pieces in a bowl and mix with:
3 Tablespoons melted butter
2 Tablespoons cinnamon sugar

For the icing:

Combine in a small bowl:
1 cup powdered sugar
1 1/2 Tablespoon milk
1/4 Teaspoon vanilla


Add the warm water and yeast in the EZ DOH container and stir to dissolve. Let rest one minute.

Add the warmed milk, then the remaining dough ingredients. Attach the EZ DOH hand crank and mix for about 4 minutes until the dough is smooth and all ingredients are incorporated.

Remove the dough from container and shape it loosely into a ball. Spray the container with cooking spray to avoid sticking, then place the dough back in the container, cover, and let rise until doubled in size.

Remove the risen dough from the container and divide it in half. Roll each half into an  8"x11" rectangle, and then cut into 9 equal strips.

Grease two 8" round pans. Starting in the center, create a coil with the first strip of dough. Continue to add pieces to the spiral, pinching the ends of the strips together and adding apple pieces between each spiral. Repeat the same process with the second pan.

Cover both pans and let them rise for 40 minutes.

Pre-heat the oven to 365 degrees and bake for 20-25 minutes until golden.

While the bread is baking, make the icing.

Remove the pans from the oven. Gently turn each pan upside down to remove the apple bread and place each on a cooling rack.

After the bread has cooled, add your icing and you're ready to enjoy your apples in a different way.

Sunday, August 27, 2017

Peach Brunch Bread

Fresh peaches are readily available at this time of year, and here's a great way to feature them in this peachy brunch bread recipe. But, as with most fruity baked things, it's great for breakfast, too. Or brunch. Or at 3 p.m. Or... whenever! And you can freeze it and enjoy peachy goodness long after peach season is over. Even after freezing and defrosting, the rich texture of the bread remains intact.

We used our EZ DOH mixer to simplify the process of making the dough.



3 1/2 c. flour
1 package Red Star Yeast (or your preferred yeast brand)
1/3 c. sugar
3/4 tsp salt
1 c. whole milk
1/2 c. melted butter (one stick of butter)
1 large egg


2 c. peeled and cubed fresh peaches
2 Tb butter
1/2 cup light brown sugar
1 tsp cinnamon
2 Tb whole milk


Combine in a small bowl:

1 c. powdered sugar
1 1/2 Tb milk
1/4 tsp vanilla


Combine 2 cups of flour with the yeast, sugar and salt in the EZ DOH container (with mixing unit removed) and hand stir thoroughly with wooden spoon.

Heat the milk to about 125 degrees and pour into EZ DOH container. Mix the egg with the melted butter and add to the container.

Attach the mixing unit and mix for about 1 minute, then add in the other 1 1/2 cups of flour and mix the dough in the EZ DOH container for about 4 minutes (as needed, add a tablespoon or two of flour). Mixing with EZ DOH replaces the kneading step in bread recipes, with much less mess.

Remove the dough and place it onto a floured surface, coat the inside of the container with olive oil and then return the dough to the container, cover with a towel or plastic wrap and let it rise for about 45 minutes, until doubled in size. Then, press down the dough and let it rest for 10 minutes.

While the dough is resting, prepare the peaches and filling.

Peel the peaches and cut into bite-sized pieces - enough to get 2 cups of peaches.

Combine the butter, brown sugar, cinnamon, and milk in a saucepan and heat on low until melted and smooth.

Spray a 10-inch tube pan to avoid sticking, and place on a foil-lined baking sheet. Place the "rested" dough on a floured surface and cut into 20 pieces. Take these 20 pieces and form each into a ball, placing them into the tube pan - about 14 on the bottom layer and the rest on top of them. Place the peaches on top of the dough balls and then drizzle the mixture from the saucepan over the peaches.

Cover loosely with plastic wrap and let rise again in a warm area. The dough should double again in size in about 40 minutes.

Bake at 350 degrees in a pre-heated oven. After 20-25 minutes, place a tent of foil over the top of the pan to prevent over-browning, then continue baking for 15 more minutes total of 35. Check with a toothpick to make sure it is done (it should come out clean). Remove from the oven and cool for a full 30 minutes before removing the sides of the tube pan. Then wait another 30 minutes before removing the bottom of the tube pan.

Finally, ice the top by spooning the mixture into a small plastic bag, snipping off one corner of the bag and drizzling the icing on top.

Your peach dessert is ready to eat! You can get 14-16 servings from this recipe, so we had plenty to freeze and store for later.


Thursday, July 27, 2017

Gluten-free Pizza Made with EZ DOH

Making your own gluten-free pizza is easy with EZ DOH and the right ingredients.

Recently we tried a mix from MinusG which specializes in using non-GMO ingredients and whole grains. All their mixes are soy-free, preservative-free, and allergy-friendly.

Pizza made with MinusG Artisan Pizza Crust Mix


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