Thursday, June 26, 2014

Greek Spinach Feta Rolls!

I'm super-excited about a little project I got involved in. It started sort-of selfishly.....Someone on Facebook stated that she would do something special for you if you posted "I'm in!" on your Facebook post. Now that sounded fun- a random act of kindness that was coming at you when you least expect it! However, there was a catch...... I, too, had to "pay-it-forward". I promised that I would make the same post on my Facebook page, and that I would randomly bless the first five people that stated they were "in". The little "blessings" could be anything - a card, a gift, time spent together, etc. It was interesting to see who jumped "in" - close friends; acquaintances; old classmates. I'm looking forward to this opportunity to keep in touch with these old and new friends. But best of all, it's a wonderful, intentional way of being sure I am considering others as I walk through my days!

 Of course, you'll find me baking some blessings for these folks....Maybe you'd like to jump "in", too, and bake some blessings for someone. I'm sure these fragrant, savory spinach rolls would be welcomed by most folks!! Are you "IN"?

Greek Spinach Feta Rolls
1 pkg/Tbsp. Red Star Platinum yeast 
¼ Cup warm water
½ Cup warm milk
2 – 2 ¾  Cups unbleached, all-purpose flour
2 Tbsp. softened butter2 Tbsp. sugar
½ tsp. salt

½ Cup crumbled feta cheese
2 Tbsp. shredded mozzarella cheese
1 Tbsp. parmesan cheese
½ tsp. Greek seasoning (I use Cavender’s All-Purpose Greek Seasoning)
½ pkg. frozen spinach, thawed and squeezed dry

In EZ DOH bucket, stir together yeast and water. Let rest 1 minute. Add one cup of flour and then remaining dough ingredients. EZ DOH-it for 2-3 minutes, adding enough flour to produce a smooth, elastic dough. Remove dough from bucket and “smooth” or “cloak” dough, pulling it under. Spray the inside of the bucket with cooking spray. Replace dough and let rise until doubled.

While dough is rising, combine filling ingredients. After dough has risen, on a lightly floured surface, roll dough out into a large rectangle, 14x 9” approximately. Spread with filling. Roll up dough, cinnamon-roll style, starting with long edge. Slice into 10-12 rolls and place in a greased 8 or 9” round cake pan. Cover and let rise until doubled. Bake at 375 for 20-25 minutes, or until golden. 

Yeastspotting  - Visit to view lots of delicious yeasted goodies!


Thursday, June 19, 2014

Butter Brickle Sweet Rolls!

I was going to put up the recipe for cinnamon raisin english muffins today......I LOVED them, and they were sooooo easy to make....... a good "summer breakfast" recipe.  HOWEVER, my rule of thumb is to post the recipe for whatever pic got the most views on Facebook for the week. There were two sweet rolls that got lots of views and likes and requests for recipes, soooooo....what's a baker to do? Post one of those recipes, of course! Butter brickle sweet rolls it is!

This really IS a good recipe....I'm not sure where I originally found the recipe. It's written on a piece of paper that's been taped in my recipe book for a long time. I've made some changes to the original, simplifying a bit according to what I usually have in my cupboard. The brickle pieces aren't something I usually stock up on, but every once in a while when there are a few extra dollars in the grocery budget, I'll buy a package of them to have for when the mood strikes me to make these. Once you taste them, you might find the "mood striking you" frequently! Enjoy!

Butter Brickle Sweet Rolls

1/2 Cup warm water
2 Tbsp/packets Red Star Platinum yeast 
½ Cup warm milk
6 Tbsp. Softened butter
1 tsp. salt
½ Cup sugar
4 ½ - 5 Cups unbleached, all-purpose flour

¼ Cup softened butter
1 – 6 oz. pkg. butter brickle chips (Reserve 3 Tbsp. for sprinkling tops of rolls)
1 tsp. cinnamon
2 Tbsp. brown sugar

2 Cups powdered sugar
3 Tbsp. milk
½ tsp. vanilla (I occasionally substitute almond extract, or ½ & ½ )

Place warm water and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute. Add one cup of flour, then additional dough ingredients. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket. Cover and let rise until doubled.

Divide dough in half. On a lightly floured surface, roll each half into a 12” square. Spread each square with 2 Tbsp. butter. Combine remaining filling ingredients. Sprinkle ½ of the filling mixture over each of the squares. Roll up, jelly-roll style. Cut each roll into 9 equal slices. Grease 2 – 9” round pans and place 9 rolls in each pan. 

Cover and let rise in a warm place until doubled.Preheat oven to 375. Bake rolls for 20-30 minutes, until tops are golden. Remove from pans and let cool on wire racks. Combine icing ingredients and drizzle over rolls. Sprinkle with remaining brickle pieces. Enjoy!! 

*Let me say that this pushes the "flour limit" to the limit on the EZ DOH, so take it easy when you're "cranking". We don't want any breaks!

Yeastspotting  - Visit to view lots of delicious yeasted goodies!


Thursday, June 12, 2014

Blueberry Swirl Bread!

Well, it's my birthday today! I won't say how many years I'm celebrating, but I will say I'm grateful for every one of them. Sooo many stories, sooo much life......It's funny how bread and bread-making has been woven into many of those years. So,as I was preparing to write this blog, I got to thinking about those online tests you can take.....You know...."What song are you?"....."What character in a book are you?" etc, etc (I never bother taking these tests...usually) ..... BUT, if there was a "What bread are you?" test, I got to thinking, "What kind of bread AM I?"

I texted two of my favorite ladies and asked them. They, of course, thought I was crazy. However, they did respond. One thought "cinnamon roll" .....the other said "something with a great crust and soft in the middle". Their answers made me laugh. But I still was asking MYSELF that question, frustrated because there are SO many choices. I ended up limiting myself to breads I had baked lately and came up with the Blueberry Swirl Bread. It's sweet, but not over-the-top....the blueberries have an honest taste to's fun and fairly simple to make.

So there. If you don't know me, now you know a little more about me. I'd love to hear from some of you....What kind of bread are YOU? While you're pondering that, you might want to try this tasty recipe!

Blueberry Swirl Bread

1 Tbsp/packet Red Star Platinum yeast 
¼ Cup warm water
½ Cup warm milk
1 Tbsp. sugar
1 lg. egg yolk
1 Tbsp. butter, softened
¾ tsp. salt
2 ¼ + unbleached, all-purpose flour

¼ Cup butter, softened
¼ Cup sugar
1 Tbsp. cinnamon
2 Cups blueberries (I used frozen)
1 lg. egg, beaten (for egg wash)

Dissolve yeast in water in the EZ DOH bucket. Add remaining ingredients and EZ-DOH it for 2-3 minutes, or until a soft, smooth dough forms (Add additional flour if necessary, but don’t let the dough get too dry). Remove dough from bucket; spray the bucket with cooking spray. Replace the dough, cover and let rise until doubled. While dough is rising, mix the butter, sugar and cinnamon for the filling. When the dough is risen, place on a lightly floured surface and roll out into a rectangle (approx. 18x12”).  Preheat the oven to 375. Spread the filling evenly over the dough and sprinkle berries over the filling. Roll up, cinnamon-roll-style, starting at a long edge. You will have a long log…..and now you’re going to have to work quickly and carefully……Cut the log in half length-wise, leaving an inch uncut. Carefully lift one strand over the other. Repeat until you’ve reached the end. Join the ends to create a circle and press together to seal. I baked mine in a greased 10” cast iron skillet. You can choose a 9-10” cake pan also (greased). Quickly transfer the round loaf to the greased pan. Brush with the beaten egg.  Bake for 20-25 minutes, until golden. Cool. Sprinkle with powdered sugar, if desired. 


Thursday, June 5, 2014

Super-Soft Sub Buns!

I swear as I get older the days get shorter!! There's soooo much I want to accomplish in that gift that is 24 hrs. long. I have a "theory" my hubby laughs at - that the older one gets, the  smaller and smaller part of one's life a year becomes. For example: When you're two years old, a year is 1/2 of your entire life. When you're 40, a year is 1/40th of your life....and so on. Get it? I laugh when I tell people about my "theory"....I really don't expect anyone to buy into this idea - I just have to believe there's SOME reason that time goes by so very quickly as you age! Maybe it's that I've finally realized what a precious commodity time is and I don't want to waste a moment.......I want to spend it giving, laughing, building, teaching, helping, encouraging, enjoying, learning, creating, loving......

Even on those crazy, busy days, I like to take a moment or two making something for the table that allows me to incorporate some of those goals: giving, enjoying, creating....loving. One day last week, it was homemade sub buns for a quick hot sausage sandwich dinner. Boy, were they tasty!  Yay EZ DOH for helping me get in and out of the kitchen quickly.....and back to this crazy life!

Super-Soft Sub Buns!
1 1/3 Cup warm water
2 Tbsp. sugar
1 Tbsp/packet Red Star Platinum yeast
3 ½-4  Cups Unbleached bread flour
1 tsp. salt
3 Tbsp. cold butter, cubed

Combine yeast and warm water in EZ DOH bucket. Stir to dissolve. Let rest 1 minute.  Cut the butter into 3 ½ cups of flour. Add to water mixture, along with the salt. EZ DOH-it until dough is soft and smooth and flour is well incorporated, adding additional flour if necessary. (Don’t add too much flour – you don’t want a dry dough; better for this dough to be a little slack ) . Remove dough from bucket, spray bucket with cooking spray and replace dough. Cover and let rise until doubled. Divide dough into 6 pieces and shape into sub buns on a VERY lightly floured surface. (I take each piece, roll out slightly and then roll up, jelly-roll fashion- like a little torpedo J ) . Place on a greased baking sheet. Cover and let rise about 20 minutes. Bake at 375 for 18-25 minutes, or until golden.  Allow to cool before cutting.

Adapted from The Kitchen Whisperer recipe 


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