воскресенье, 6 ноября 2016 г.

♥ FAVORITE THINGS ♥

♥ FAVORITE THINGS ♥


♥ FAVORITE THINGS ♥


I tried to make your recipe and it came out perfect. Your step to step instructions are of great help and easy to follow. Do you have a baking cookbook on sale at the bookstore. I would like to keep one. You are an amazing. Thank you.


I don’t have one yet but it is one of my life’s goals


I made this and it is in the oven. The aroma is wonderful! Hopefully next time I can figure out how to use less butter. I ended up using 3 and 1/2 sticks instead of just 2.


Hi Rhoda, it all depends on how generously you brush on the butter. Even though extra butter won’t ruin the dish (it will probably taste pretty amazing!), but you might try brushing it a little lighter next time


Hi Felicia, we froze it after it was baked then thaw in the refrigerator or at room temperature and serve


Thanks! will it still be crispy?


Yes, it would be .


This was a great base recipe! I did have to alter it due to several food allergies, but my friends and I loved my version of your baklava. I subbed almonds and pine nuts for walnuts (next time, almonds and cashews). I also subbed maple syrup for honey. I added vanilla for flavor. I left half of the recipe out, and half in the fridge. I prefer the texture and flavor of the cold ones over the countertop version. They hold together better for me. I think I might also add a cinnamon stick to the syrup as it cooks to add even more flavor. I can’t wait to make this again!


Thank you so much for sharing your great review and your substitutions. I’m sure this will help someone else who may have food allergies. You’re awesome!


Mine started burning at the bottom I had to pull it out around 45 min, and half of it was ruined.. What did I do wrong? Reply


Hi Kristina, did you bake in the center of the oven, also did you make sure to use a regular conventional oven (not convection)? This is the first report of the bottom burning so I wonder if something is going on with your oven?


I made this yesterday, and it turned out so good! Amazing, so delicious. Thank you Natasha for a great recipe.


You are very welcome Alena and thank you for the nice review


Sounds great and Im looking forward to making this at the weekend. One question, when cutting the pastry, do I cut all the way through to form individual diamonds?


Hi Terry, great question! Yes, cut all the way through the pastry


Brilliant thank you, I will let you know how I get on!


I made this last night and am absolutely thrilled with how it turned out. I had never made Baklava before and was a little skeptical at how it might turn out. The instructions were really helpful especially for someone who had never worked with phyllo pastry before. All of our tips were really helpful and I will be sure to make this one again!! Thanks Natasha!!


Awww that’s the best! Wendy, thank you so much for sharing that with me :). I’m all smiles


Turned out amazing!!! Thank you so much for the recipe. I am constantly on your site checking for new recipes, videos are so helpful. Everything is soo yummy. Keep up the work!


I’m so happy to hear that! Thank you so much for the wonderful review!


Print


This honey baklava is flaky, crisp and tender and I love that it isn’t overly sweet. It’s basically a party in your mouth. I am a huge fan of baklava and this is the BEST baklava recipe I have ever tried. Hands down. You will love the hint of mellow lemony flavor which offsets the sweetness and compliments the cinnamon. It’s truly delicious. Store-bought baklava has nothing on this and trust me, I’ve been around the block when shopping for baklava. This baklava recipe is well loved wherever it goes and it is definitely a reader and family favorite!


Watch Baklava Video Tutorial:


Any baklava is a little tedious to make, but I’ve shared all of my best tips and advise to ensure you are successful in making yours. You will love that this recipe can be made several days in advance of your shindig and keeps beautifully at room temperature for at least a week.


Ingredients for Baklava Recipe:


1 (16 oz) pkg phyllo dough; thawed according to package instructions


2 1/2 sticks (10 oz or 1 1/4 cups) melted unsalted Butter


1 lb (about 4 cups or 3 3/4 cups chopped) walnuts, finely chopped


1 tsp ground cinnamon


1 cup granulated sugar


2 Tbsp lemon juice (juice of 1/2 lemon?)


3/4 cup water


1/2 cup honey


Melted chocolate chips & chopped walnuts for garnish, optional


How To Make Baklava:


1. Thaw phyllo dough according to package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hour before starting your recipe to bring it to room temp).


2. Trim phyllo dough to fit your baking sheet. My phyllo dough package had 2 rolls with a total of 40 sheets that measured 9×14 so I had to trim them slightly. You can trim one stack at a time then cover with a damp towel to keep from drying out.


3. Butter the bottom and sides of a 13×9 non-stick baking pan.


Start with your honey sauce (which will need time to cool as your baklava bakes).


1. In a medium saucepan, combine 1 cup sugar, 1/2 cup honey, 2 Tbsp lemon juice, and 3/4 cup water. Bring to a boil over med/high heat, stirring until sugar is dissolved, then reduce heat to med/low and boil an additional 4 minutes without stirring. Remove from heat and let syrup cool while preparing baklava


How to Assemble Baklava:


Preheat Oven to 325˚F.


1. Pulse walnuts about 10 times in a food processor until coarsley ground/ finely chopped. In a medium bowl, stir together: 4 cups finely chopped walnuts and 1 tsp cinnamon


2. Place 10 phyllo sheets into baking pan one at a time, brushing each sheet with butter once it’s in the pan before adding the next (i.e. place phyllo sheet into pan, brush the top with butter, place next phyllo sheet in pan, butter the top, etc. etc.). Keep remaining phyllo covered with a damp towel at all times. Spread about 1/5 of nut mixture (about 3/4 cup) over phyllo dough.


3. Add 5 buttered sheets of phyllo, then another layer of nuts. Repeat x 4. Finish off with 10 layers of buttered phyllo sheets. Brush the very top with butter.


Here’s the order:


10 buttered phyllo sheets, 3/4 cup nut mixture,


5 buttered phyllo sheets, 3/4 cup nut mixture,


5 buttered phyllo sheets, 3/4 cup nut mixture,


5 buttered phyllo sheets, 3/4 cup nut mixture,


5 buttered phyllo sheets, 3/4 cup nut mixture


10 buttered phyllo sheets and butter the top.


4. Cut pastry into 1 1/2\u2033 wide strips, then cut diagonally to form diamond shapes. Bake at 325˚F for 1 hour and 15 min or until tops are golden brown


5. Remove from oven and immediately spoon the cooled syrup evenly over the hot baklava (you’ll hear it sizzle). This will ensure that it stays crisp rather than soggy. Let baklava cool completely, uncovered and at room temperature


Tip: For best results, let baklava sit 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers. Garnish baklava with finely chopped nuts or drizzle with melted chocolate. Store at room temp, covered with a tea towel for 1 to 2 weeks.


Print


Baklava Recipe


Ingredients


1 (16 oz) pkg phyllo dough; thawed by package instructions


2½ sticks (10 oz or 1¼ cups) unsalted butter, melted


1 lb (about 4 cups) walnuts, finely chopped


1 tsp ground cinnamon


1 cup granulated sugar


2 Tbsp lemon juice (juice of ½ lemon)


¾ cup water


½ cup honey


Melted chocolate chips & chopped walnuts for garnish, optional


Instructions


Prep:


Thaw phyllo dough by package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hr before starting your recipe to bring it to room temp).


Trim phyllo dough to fit your baking dish. My phyllo package had 2 rolls with a total of 40 sheets that measured 9x14 so I had to trim them slightly. You can trim one stack at a time then cover with a damp towel to keep from drying out.


Butter the bottom and sides of a 13x9 non-stick baking pan.


Start with your honey sauce (which needs time to cool as baklava bakes).


In a medium saucepan, combine 1 cup sugar, ½ cup honey, 2 Tbsp lemon juice, and ¾ cup water. Bring to a boil over med/high heat, stirring until sugar is dissolved, then reduce heat to med/low and boil additional 4 min without stirring. Remove from heat and let syrup cool while preparing baklava.


How to make Baklava: Preheat Oven to 325˚F.


Pulse walnuts 10 times in a food process or until coarsely ground/ finely chopped. In a medium bowl, stir together: 4 cups finely chopped walnuts and 1 tsp cinnamon.


Place 10 phyllo sheets into baking pan one at a time, brushing each sheet with butter once it's in the pan before adding the next (i.e. place phyllo sheet into pan, brush the top with butter, place next phyllo sheet in pan, butter the top, etc. etc.). Keep remaining phyllo covered with a damp towel at all times. Spread about ⅕ of nut mixture (about ¾ cup) over phyllo dough.


Add 5 buttered sheets of phyllo, then another layer of nuts. Repeat x 4. Finish off with 10 layers of buttered phyllo sheets. Brush the very top with butter.


Cut pastry into 1½\" wide strips, then cut diagonally to form diamond shapes. Bake at 325˚F for 1 hour and 15 min or until tops are golden brown.


Remove from oven and immediately spoon cooled syrup evenly over the hot baklava (you'll hear it sizzle). This will ensure that it stays crisp rather than soggy. Let baklava cool completely, uncovered and at room temp. For best results, let baklava sit 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers. Garnish baklava with finely chopped nuts or drizzle with melted chocolate. Store at room temp, covered with a tea towel for 1 to 2 weeks.


Notes


Here's the order of the Baklava Layers:


10 buttered phyllo sheets, ¾ cup nut mixture,


5 buttered phyllo sheets, ¾ cup nut mixture,


5 buttered phyllo sheets, ¾ cup nut mixture,


5 buttered phyllo sheets, ¾ cup nut mixture,


5 buttered phyllo sheets, ¾ cup nut mixture


10 buttered phyllo sheets and butter the top.


♥ FAVORITE THINGS ♥


Shown in this post: (nope, no one paid us to write this; just stuff we love):


* Also great for rectangular cakes, this Cuisinart 9×13 non-stick cake pan


* Wusthof Cooks knife – an essential knife for any cook & can last a lifetime


* This Zwilling sauce pan distributes heat evenly & handle is designed to stay cool.


* A good food processor like this Cuisinart 11-cup pro can cut your prep time in half


What are YOU cooking up for Christmas?


Original article and pictures take http://natashaskitchen.com/2014/12/21/baklava-recipe/ site

Zero-Calorie Strawberry Banana Slushy Recipe

Zero-Calorie Strawberry Banana Slushy Recipe


Zero-Calorie Strawberry Banana Slushy Recipe


Thanks for the great recipe..trying it with dinner tonight.


I’m with L.B, thanks for sharing! This looks absolutely delicious and I’m excited to try it! As a reminder to everyone, remember to pair these kind of treats with other sensible changes to your diet and lifestyle if you want great, lasting weight loss results. That’s the basis of any truly successful weight loss strategy. In fact, check out the following article that does a fantastic job of explaining the key factors in an effective, long-term weight loss plan: fatfreeme.net/big5


And a thank you for sharing your link too!


Sounds Great but do you have to use Diet soda?


^L.B.- Glad you enjoyed it :)


Hi I was wondering how many servings does this make?


It should make about 2-3 8-oz servings.


^Kaylin- I used Diet Soda to keep the calorie count down.


You could swap it for regular or even fruit juice, just remember to add in those calories.


I provide a Weight Watchers meal planning service and I might “borrow” this idea for a snack option – with your permission of course :). I’ll make sure and give you credit. This is 0 PointsPlus on the Weight Watchers program if you factor the items seperately (all 0 PointsPlus items) as opposed to running it through Recipe Builder as a “recipe”.


Hi Julie -of course borrow away! I have another Zero Calorie Slushy Recipe that I posted too, Orange Dream: http://www.stilettosandlegos.com/health-beauty/august-4th-2012-orange-dream-slushy-zero-calorie-recipe/


Enjoy!


Julie,


Do you have a website or business URL that promotes your WW meal planning service. I would love to know more about it.


Thanks,


Tara


Here’s her link Tara: http://www.shrinkingonabudget.com


While this looks very refreshing & tasty, calories are calories and adding about 250 calories with this drink WOULD make a difference if someone were counting! That being said, it looks like a yummy way to get fruit included in a kid meal!


Agreed -this is a great way to include fruit in a kid meal.


Maybe I should have explained this a little better: With my diet plan I don’t count the calories from fresh fruits and veggies. However if you do count the fresh fruits (then yes calories are calories)- even adding the 250 calories divided between however many drinks you pour from your blender still makes this a great slushy drink and pretty reasonable to work into any dieting plan. Good luck!


I made it with frozen bananas and strawberries instead of adding ice. It turned out yummy! Thanks for the recipe!


I like that idea, thank you :)


I’m thinking about tossing in some blueberries next time!


I thought I had bananas in the fridge, but, didn’t. Had to substitue w/pineapple chunks and diet gingerale. Am drinking now yummy…Thanks for the recipe


I bet it was great -I love pineapple!


I made is tonight and it was really good. Hubby didnt ink i should have added the banana with the lemon lime soda, but overall we enjoyed it.


You should try it with Cream Soda, thanks for trying it!


Yum :)


Thanks Candace


Love it, I am so glad you posted this.


Thanks Dee


Love it!


Julia I’m glad you enjoyed it, you should try it with Diet Cream Soda too!


Howdy, this is great -thank you :)


Glad you liked it, thank you Dalila.


Hilarious that you call this zero calories. Even more hilarious that you just “don’t count fresh fruit” as calories.. Injustice to uninformed fans who follow your advice- especially those hoping to lose weight.


Hi Hunter. Well as I have said throughout my site numerous times for my recipes, including this one, that I do not count fresh fruit/veggie calories in my diet plan. That’s just my diet plan, it’s how choose to eat and snack -it works for me.


>I don’t believe this post is an ‘injustice to uniformed fans’ because I clearly say in this post “I think it’s silly to count fresh fruit and veggie calories, so in my diet plan I don’t! But if you do then you would need to figure them into your count.” Right there I’m informing my fans to figure those calories in if needed.


Hunter I do hope my fans follow my advice. I live and maintain a healthy lifestyle and have my Diet Plan, I post yummy recipes, and tips on pretty much every category in life which is really what this site is about -sharing my creative finds, funs, and DIY whatever’s that makes life around my house easier.


Have a good day Hunter.


delicious! My 10yr. old who normally doesn’t like smoothies (goofy, I know) liked this too. Thanks!


Steph thank you I’m glad to hear you and your 10y/o enjoyed the slush. It’s funny sometimes what kids will and will not eat!


I found this a few weeks ago on Pinterest and just now getting around to checking it out. And I’m glad I did because it really is good fruity treat. Thank you for sharing.


*Also, I never understood why people would comment on a blog something rude -it’s one of those if you don’t have anything nice to say then don’t say it at all sort of things.


Tina thank you and I’m glad to hear that you came back to the site and enjoyed the slushy :)


sounds delish but bananas are actually surprisingly high in calories… the source isn’t important once it settles on your butt… a medium banana has about 105 calories. A cup of strawberries has about 50 calories. so truth be told its about 250 calories but for a lunch replacement it sounds great!


Oh yes a great lunch substitute!


>Yes I realize that bananas and strawberries have calories and you are absolutely correct in your calculations totaling 250-calories. In my diet plan I don’t count the calories from fresh fruits/veggies.


>What I didn’t realize is that by titling this as Zero Calories that so many people would miss the part in my post about how I don’t count those calories and if you do then you would need to figure those in. So I’m going to go back right now and add the 250-calories into my post :)


Thank-you for checking out my recipe and I hope you give it whirl because it is yummy!


this sounds so delicious.. another idea is to use V8 Tropical Diet juice instead of the 7-up… gives it a very ‘tropical’ taste.. Also, I’m diabetic, so i do have to count sugar that is in fruit. But if i’m careful how much fruit I use, this is a wonderful treat for me..


Ooo V8 juice is a great idea, I bet that was yummy! Thank-you and stay healthy :)


I made a batch of these and added some Tequila -WOW GOOD!


I bet it was!


I dont get people replying with complaints about the extra calories from fruits etc.?? Everyone’s diet plans are different and some may count them as calories others dont. Why send a negitive comment just because your plan is different! Some people should just not post messages!! Thanks for this idea, this will be great in the summer!


Thank-you Darlene! And oh yes -this is a great summer time drink.


I love it is zero calories.


And it’s tasty!!!


Can’t wait to try this!! I was wondering, do you think the slushy could be frozen? I was thinking of making them in the evening, freezing, then taking to work & having for lunch. Thanks!


Oh definitely! Just make sure to not fill up your container all the way because when you freeze anything -it expands.


>You’re probably thinking ‘yeah I new that’ but I got really excited once and froze a drink and it exploded the top off of my Tupperware and made a huge mess!


Amazing blog mate!


Why thank you sir!


Saw this on pinterest! Looks deelish! But it looks funny to see this pinned with the title “zero calorie smoothie” when fruit obviously does have calories. I almost didn’t pin it for that reason. But it does look good even if it’s not calorie free. Thanks for sharing.


Well you are correct Chelsea, fruit does have calories. However in my Diet Plan -I do not count the calories from the fresh fruits/veggies. Instead I use them as my ‘Freebies’ at snack time or a breakfast/midday substitute.


This was delicious, thank you for the recipe! Also, you have the best and most polite way of responding to people when they complain about your blog posts. Kudos to you for that :)


Katie I’m really glad you enjoyed the Slushy! And thank you for the Kudos to people ;) I do try to be polite and I like to respond/comment on every post, even the negative ones.


Just made it with one banana…..very good!


Glad you enjoyed it :)


So your blog has been popping up all over pinterest as a CALORIE free slushy. STOP LYING TO THESE PEOPLE. Your recipe calls for 2 bananas which contain 210 CALORIES and one cup of strawberries which is an additional 49 CALORIES. So truely its a 259 CALORIE SLUSHY just from the fruit alone. Don’t get me wrong this is way healthier than a slushy from the store at least there is fresh fruit in it, but your still consuming high fuctose corn syrup from the soda so it’s not 100% healthy and most definately NOT a zero calorie drink.


Hi April – As I have explained in the post (and in other comments) that in my Diet Plan I do not count the calories from fresh fruits but use them as my ‘freebies’ for snacks.


Your calculations are correct about 250-calories, just like I explained in the paragraph above the directions.


But no April, there is NO high fructose corn syrup in the soda because I use Diet 7-Up – which is zero calories!


I do agree with you that this is a much healthier version from something that you would purchase from the store or restaurants!


we did this for a lunch substitute and it was really good, we don’t count calories from fruits either so perfect for us. thanks for posting.


Really happy to hear you enjoyed it, Thank-You :)


except fruit totally has calories, and sugar, and carbs.


so if you aren’t active, it just becomes fat.


diet soda is not very healthy. When its “zero” calories, its full with artificial ingredients which are not good for your body.


I’m not a big soda drinker, but I do prefer Diet over regular for my slushies to keep the calories down.


I can respect that you don’t count the calories for your personal diet plan. But regardless of where in the post you say the approximate calorie value, the title is very obviously misleading. You are toting this as a zero calorie drink. And no matter what your personal diet plan is, saying that it is zero calories when it most definitely isn’t is not being truthful. The better option would have been to simply state it is a HEALTHY slushy…be upfront about the calories, NEVER say it is zero calories, and then go on to explain that you don’t count the calories anyway. There is a big difference between not counting the calories and telling people there aren’t any calories. There are. And I feel being upfront without a misleading title would have helped your credibility with some of these readers who were clearly put off.


Mk I do not want to mislead anyone which is why I did explain myself in the paragraph about the picture/recipe, being clear about my Diet Plan and to include the amount of calories you would need to add into your daily count if you do count those calories.


I also understand that you simply just can not please everyone. Yes there are a few comments, like yours, upset about the title being a ‘zero calorie drink’ when indeed it actually has about 250-calories.


But there are also a few comments from some of my followers who, like myself, also do not count those fresh fruit calories.


And I am most happy that all the other comments (about 25) state that they have tried the slushy and enjoyed it or are planning to- not a single negative comment about the taste- so Yippe!


But, like I said in the beginning I do not want to mislead anyone, so in the sub-heading spot I added a few other name titles that I have seen floating around Pinterest. I however am not going to change the name/title of my post because to me- it is a zero-calorie drink!


Loved it! Anything with fresh fruit in it is obviously healthier than something packed with sugar and crap from the store or that you would pickup in the gas station. Thanks.


Katie B. I am glad you enjoyed it :)


Hi!


I found this picture on Pinterest awhile back, searching for recipes for diet drinks with little or no calories, I found this one and have made it many times a week for lunch. It tastes great. I agree with Katie B, a much healthier choice than running to the store for a quick something packed with sugar and calories. It takes little effort to stop at the store and buy the fresh ingredients to make yourself a healthy alternative, and staying positive while trying to diet and lose weight.


I came back to check for another recipe today and saw a few negative comments on here. Seriously, STOP complaining about the title being ‘Zero Calories’. Guess what people- she can call a drink whatever she wants! Use your brains and stop complaining, she clearly says in her post (if you even took the time to read it) that she doesn’t count the calories from fruit and if you do then add them in, and even tells you how many calories to add in, she isn’t hiding the information from anyone at all, it’s right there! Obviously if you count every single calorie than you would already know from looking at the picture, because it has strawberries and bananas on it.


If you don’t like someone’s picture- don’t Pin it and if you are only going to complain- just Don’t, go take your negativeness elsewhere. By the amount of comments on this post and many others, this site has helped people find healthier snacks and substitute options, shame on you for complaining and wasting her time to ever so politely re-explain herself.


Good for Sarah and thank-you for all of your recipes, tips, hints, and responding to people’s criticisms and complaints with such class,


Julie W.


A loyal follower, this site has helped me lose 12 pounds by reading her diet plan, making a few easy changes, and trying out some recipes that I wouldn’t have thought of myself :)


Wow Julie W., congratulations on your weight loss!!!


I am currently working on a Pumpkin Slushy, should have it posted next week, I just got home from vacation and trying to catch up at home and emails and room-mom stuff, the list just goes on and on. A big thank-you for being such a great fan! And for the defense!


Thank you!!!


this was good, maybe next time i will switch the bananas for pineapple!


Thank you Ilissa!


Saw your recipe on pinterest, so I had to come take a look. And it looks great. we started making smoothies/slushies this summer, but never thought to try using softdrinks as the liquid. (segue: I’m not a fan of diet pop, in part due to the fact that artificial sweeteners can actually fool your body into anticipating real sugar (so it revs up the insulin, which then needs sugar which leads to eating more sugar to compensate). I know many people don’t have a problem with that, but I’m just throwing it out there. For me, I’ll just use the regular, when I make it this way. and just compensate as I normally would for my occasional soft-drink treat. :)) So, thanks for sharing this recipe. I look forward to trying it.


also, thank you to the many comments. I’m not a fan of bananas…never have liked them, so it’s good to know you can sub other fruits. :)


Thank you Robin- yes you can mix up the fruits with different flavors of soda. My favorite is the Cream Soda with Strawberries!


Can you use frozen fruit instead?


Definitely- if you use frozen fruit you don’t have to use ice!


I love this idea. I am going to try it with club soda and a little dash of vanilla and see if the natural sweetness of the fruit is sweet enough. If not, I’ll add a little bit of honey or maple syrup or stevia or xylitol. I try to avoid artificial sweeteners. But this looks absolutely delicious!!!


I really like the idea of using honey, let me know how it turns out :)


Tried this today and it was fantastic. Can’t wait to try some of your other recipes. I follow the weightwatchers plan and this makes a very filling snack or meal.


Thanks Lauren :)


This looks delicious. Been looking for healthy low calorie snacks to eat/drink to help me lose weight from having my second child. Can’t wait to try this. Big plus is its also something my boys, hubby included will love. Thank you for sharing. God bless! :-)


Thank you – and you can mix and match any sodas and fruits:


diet orange soda and pineapple


diet cream soda and strawberries


diet lemon lime with blueberries


The mixing and matching helps from getting ‘burnt out’ on just one flavor. Good luck with your weight loss, this really helped me after my second too :)


Why do you insist on putting soda in there?! there is so many nutritious supplements to chose from that aren’t processed. Especially diet soda, diet soda was made for one population : diabetics, so they too could enjoy a special treat like everyone else. And i meant Treat, in no way is diet soda a “healthy low calorie snack” that should be consumed every day, or even every other day. I understand you are not a nutritionist or dietician, but promoting things like this is not helping our society understand what true healthy eating is. Awareness is very important, and i think that is the problem most people (including me) with negative comments have about this post. As a health professional my self, it is very unnerving to see our hard work of promoting real healthy living put down like this. If some one says something is zero cal, ppl will jump for it, without asking them selfs if this is true or not, making our jobs as promotors a lot harder. If we can just get ppl understanding what true healthy whole foods are, the chronic diseases toll could be decreased by a lot! Saving lives and we could even see a ripple effect on our economy since the price for care of a chronic disease is enormous.


Anyways, this is food for thought (no pun intended).


Camile I use Diet Soda in this recipe because, like I’ve said and you’ve pointed out, I’m not a nutritionist or dietitian but that the diet soda is Zero Calories and for someone who is trying to lose weight – this recipe could help be the start of cutting out those extra sugars for a regular soda drinker or help someone stay under certain amount of calories per day.


You are the first Health Professional that has commented on this post and stated that there are so many nutritious supplements to choose from that aren’t processed- could you share those choices with us?


I would LOVE to learn about a healthier way to make this drink, create a recipe and then share it too with my fans :D


Thank-you for commenting and with your permission I’d like to re-post your comment with those supplement suggestions, I look forward to hearing back from you!


~Sarah


I just tried this and it was delicious! I substituted frozen bananas and still used ice. That made it super thick and creamy! Yummy! I will definitely make this again.


Glad you enjoyed it, thank you!


this is definitely not zero calories. each strawberry has about five cals and a banana has about 100. Not to mention a crap ton of sugar/carbs..


Kind of irresponsible to spout this stuff to people ignorant of nutritional information. It isn’t “silly” to count fruit as calories. It’s pure sugar/carbs, which is what makes people fat.


Again CC- I have explained in the post, in previous comments, and also have provided the amount of calories you need to figure into your daily count. If you look over of few of the comments you will see that quite a few people do not count those calories, just like me.


Now to be clear, I’m not “spouting” irresponsible nutritional information to anyone:


*The recipe is provided.


*The amount of calories is provided, if needed.


*The reason why I consider this recipe to be zero calories is provided, not only in the paragraph with the recipe but in a few of the previous comments as well.


Nowhere on my site do I claim to be a nutritionist or dietitian, I am a mom that occasionally shares recipes that work for me and my family. I do tend to post more ‘low/zero calorie recipes’ but that’s just what we do in my home. Instead of cutting up a plate of fruit for lunch or snack time, we drink a slushy. Not only do I enjoy them but my kids do too. And anything that works to get a fruit into their meal- I do it!


~SC:)


I made this just the other day and it it was great, not fan of bananas but I just left those out. Thanks for sharing your recipes and kuddos to you; always such polite responses to those who are negative. I know I couldn’t be that nice after having to repeat myself over and again, pay attention folks and play nice!


Hanna thank you and very happy to hear you enjoyed your slushy :)


A friend Pinned this and I made it for lunch, finding the strawberries was a little hard. The slushy was good and will make it again soon, thanks for sharing.


Glad you enjoyed it, it does make a good lunch substitute.


While I’m not the biggest fan of soda I did give this slushy a try because it has been all over Pinterest. It was good! I was thinking about making it up the night before then drinking this as my lunch for my new diet. Thanks for sharing.


Hi Annie! You can definitely make this the night before -make sure to freeze it- then it will thaw during your morning and be slushy for lunch time! Good luck with your diet :D


The recipe sounds delicious and i can’t wait to try it! I read some of the previous posts and could not believe some of the negativity you have received over this. Kudos to you on the way you handled each response. It must get exhausting having to repeat yourself over and over again to the negative people. Keep it up…..you are doing a wonderful job! And keep the recipes coming!!


Juli you made me smile, thank you for your kind words and enjoy the slushy :D


These are wonderful drink ideas. Thanks for sharing!


Karen you are so welcome :D


I belong to Weight Watchers and we count points and I believe you explained this serveral time that in Weight Watchers everything in this is 0 points which makes it an awesome treat. Thanks so much


Cheryl it does make a yummy guilt free treat! Hope you enjoy it :)


ww doesn’t count raw fruits as having points, but technically raw fruit points added into a recipe do count..


. So, if you religiously count pp, then this seems like it would be 5pp or so…but I guess I would also prefer calling it 0 PP since we’re all just making up the math here.


I’m so glad I saw a post on Pinterest for your slushies! I’m trying to eat more fruit, and besides making banana “ice cream” in the food processor, I wasn’t having much success. I try not to drink too many soft drinks, but I definitely feel the benefits of more fruit in my diet outweigh the few diet drinks I consume.


I just made one with diet cream soda, frozen pineapple, and frozen banana. Yummy! I also bought some raspberries to try. They have 9g of fiber/serving! Any flavor combo ideas?


Hi Shelly, Glad to hear you enjoyed the slushy :)


These are some links to other slushies I’ve made:


*Blueberry-Banana Cream


*Peaches & Cream


*Orange Dream


Another mix I’d like to try is with GingerAle. I have used apple and/or grape juice in place of soda if I wasn’t feeling ‘bubbley’ that day. And another fan said they have used V8Fruit Juice which sounds really yummy too!


This is 0 WW points totally..


But 0 Calories.. not a chance.


1 banana is 121 calories, and 1 cup strawberries 44.


do the math. Still a great low cal recipe though


Oh Anonymous I have have done the math which is shown in a few comments above and also in my post about the slushy which totals about 250 calories per blender. I am glad you enjoyed the slush, it is refreshing and healthy which is really what I was going for :)


(Also, I apologize for having your comment sitting in my ‘Pending’ folder for 4days, I usually like to approve those the day of but it’s been a little extra crazy in my house the past few days!)


I am loving this recipe! I don’t count fruits/veggies either so this works perfect for me. And BTW, i can’t believe ppl still tell you that it has calories in it when you CLEARLY state it above that you don’t count fruits and veggies! lol Can’t wait to try.


I know, some people! Thank you Melissa and Enjoy :D


SO glad I found this, Pined it, tried it, loved it! Blueberry is next!!! I too don’t see why people complain, if you don’t like soda or have a problem with the way she counts her calories for her own diet, MOVE ON and MIND YOUR BUSINESS! Anyways thanks for a great healthy drink which is perfect for Summer, maybe for girls night I’ll add a little vodka ;)


Thanks Kay and I’ve added a little vodka too!


Yum! Thank you for the recipe. Can’t believe how people complain!


Glad you enjoyed it Cathy :)


I can’t eat bananas. What could I substitute it for?


Really you could substitute any fruit- some other favorites are pineapple, blueberries, and peaches!


Thanks :)


Yikes, how many people can read? She doesn’t count those calories in fruit b/c that’s just her diet. Get over it already! Thanks for sharing your fruity summer time slush, which is still way healthier than some junky sugar filled juice box from the gas station.


Hi there, sorry for the ‘approve comment’ delay. The end of summer is getting really crazy here- cramming in vacation getaways and school prep!


You are very welcome for the recipe and thanks for playing defense for me :)


UM- sorry but bananas are very high in sugar therefore they have calories and so do strawberries- the 7up is the zero calorie here but not the rest of these!


Dee, please see above comments or also the explanation in the recipe post above. Thank-you!


I found your recipe on Pinterest and love it. This is a good idea for a healthy snack in the afternoon or even to start the day with something fruity instead of picking up some cookies or chips. I don’t really diet so could care less if it’s zero calories or not, it’s just good so thank you.


I too have a slushy in the afternoon or even as a lunch alternative, you’re welcome!


Squabbling over another person’s diet, seriously people amaze me! I personally don’t care for diet soda so I bumped it for apple juice. Thanks for the a great hot summer drink idea.


Well thank you Smiley Face, apple juice with strawberries and a peach is really good too!


Maybe you should change the name to “Zero Point Slushie” to avoid confusion. When you see the pin on Pinterest, you don’t see your explanation, causing some to think you are purposefully misleading people. In fact, the only reason I even clicked on the pin is that I knew that, by scientific standards, that slushy has calories and wanted to see your reasoning for calling it “zero calorie.” I’m not trying to be negative; just offering advice on how to free yourself from having to re-explain yourself to commenters, of which there will be more (it is on Pinterest, after all).


Hi Bon!


Thank you for the suggestion, but when I originally made this post and named it ‘April 19th 2012: Zero Calorie Slushy’ I was using an older version of software. If I were to change the name directly on the site, all of my other links would then have to be changed and if anyone else is linking to this specific page (which I have quite a few followers who’ve asked permission to link back to me), then they would no longer be able to link back here either, an error would show on both of our sites.


So under the pictures I added additional names, mostly from what I’ve seen on Pinterest which is super crazy how many rePins there are, in hopes to clear up any confusion. I have also added a new ‘Sharing Tool’ which allows you to use the ‘Zero Calorie Slushy’ title or you can edit it and simply type in whatever you’d like and Pin it to whichever of your boards you see fit.


Honestly, I think even if I were to change the title or even completely redo this post from last year, people would still complain :( I just hope that most, and most do, will read my explanation and understand my personal Diet Plan. It’s funny, actually when I started S&L it was really for my personal use to bookmark recipes and ideas and over time it grew, which is awesome. I had no idea it would ever have been this popular :D


Again thank you for commenting and make sure to come back and visit me!


So fresh and great on a day like today when it’s 96 degrees out!


You’re welcome, and yes these slushy recipes are a nice way to cool down.


Zero calories? I’ll drink 10 of them!


(2500 calories later)


Oops.


Not oops, your math is correct just as I’ve explained in the post and comments.


Made this slushy last night and it was good, not a big 7Up fan so I changed it out with an orange soda, maybe next time I’ll do it with orange juice for breakfast.


Yes, OJ goes really good with this one!


I knew this wasn’t zero calories but still wanted to Pin the recipe and find out your explanation, and boy have you done some explaining! I personally don’t think it’s a big deal that you claim this drink as zero calories because from reading your story it’s your own diet, everyone has one just like the opinions in the comments section here. Anyways thanks for the recipe idea and I’ll be using this one for an after workout treat.


Thank you Tam. This is really nice to have prepared, then pop it in the freezer, take a walk, and enjoy!


Very good, thanks for posting!


You’re welcome!!!


I’ll be adding this to my summer recipes!


:D


Seems there would be calories in this drink, I’m not sure how it has zero. 1 Medium banana has 105 calories, and generally a cup of strawberries is 50 calories or so. I don’t think the calories disappear because the fruit is pureed. I sounds amazing and I’m definitely going to try it, but I think it’s more of a low calorie, than a zero calorie slushy.


Never mind, I see that you were limited in how you could post it. no need to reply.


I’m going to be honest here…The title, “zero calorie slushy” is very misleading. Those who just glance at this recipe may actually be naive enough to believe this has very few or zero calories if they don’t bother to read closely. It’s unfair to title it that because, for someone who does not know much about nutrition, but they are trying to lose weight, they may have three or four of these drinks a day, thinking they are making a solid effort at weight loss, when in reality they are drinking over half of their daily calories in this “zero calorie” drink. Sure its healthier than a slurpee or a smoothie loaded with sugar, but for the love of God, PLEASE change the title!


Tracey thank you for your comment but if we are being honest…


First, I started this blog as my online diary of tips and tricks to share with my friends and family who were always asking me for ‘shortcuts’ or recipes. April 15th 2012 is when I started my little online project, this particular post was my THIRD entry. When I posted it, I had NO idea it would be picked-up on Pinterest and go crazy.


I do not believe that the title is misleading as I have explained in the post, in my aka sub-titles, and in others comments. Part of being a responsible adult is reading carefully. Had you taken the time to read carefully, you would have seen why I haven’t (and refuse!) to change my title, so I’ll share that with you again- Back in April 2012 I was using an older version of software, it’s now March 2014 and you know like everyone else in this world that technology updates and advances daily. If I were to change the name directly on the site, all of my other links would then have to be changed and other fans linking to this specific page (I have quite a few followers who’ve asked permission to link back to me.) They would no longer be able to link back here either, an error would show on both of our sites causing a major inconvenience for the website admins, which in this case is me!


Over these two years I have made edits to help clear up any misunderstandings and confusion but clearly as you’ve stated, people simply do not take the time to read carefully, which is a shame. Anyone who is trying to lose weight or are changing their diet plan and have questions or concerns need to consult their doctor, not a website they found via Pinterest! I am not a dieting expert but a mom who occasionally shares recipes and stories with others. I’m not making any money off of this site, for me it’s just for fun. I have gotten lots of thanks for sharing my ideas with others and will continue to share my tips, tricks, and tidbits with everyone :)


Just wanted to say your recipe broke in my nutra bullet. I have been wanting to try this to help both my husband and I lose some weight. Relax…I know it is not zero calories…I drink diet soda love fruit and ice. My husband and I just shared one…might make another one. No complaints here. Thanks for the recipes!


You are welcome Tracy!!!


Psh people, gimme a break! This woman shared a slushy recipe and you’re all bent out of shape about it, keep it moving!


Thank you smiley face! Back at ‘cha :)


Hi, love the combo! It is one of my favorite “snacks”. Just one thing… It may be zero WW Points but it isn’t zero calories… both the banana and the strawberries have calories.


This is also one of my favorite snacks. Our strawberries haven’t been very good this year so we’ve been making banana-blueberry slushes more. Thanks for following along with us :)


You can delete my last comment, and this one… I see you now that your recognize the fruit calories, you just choose to ignore them.


I am pinning and I have never met anyone who got fat eating fruit and veggies. Looks yummy. May cut it in half the first time. Mostly because I want it fresh and my family and I work different shifts


Fruits and Veggies are the way to go ; ) Thanks for commenting Carmen!!!


You should put an option to print for your recipes. I’m trying to print out a bunch of “diet” type recipes so I don’t have to come on my computer every time I want to make something and your drink recipes would be great to add to my “collection”. :)


Will do, thank you :)


I would like to print and/or copy this recipe, but I don’t see how to do this. Advise please. Thanks!


I’ll be adding a print button this evening, thank you for the suggestion!


I am not able to have the fix in soda .Does the soda go flat when this drink is blended?


Thanks


There are some bubbles left after all the blending. The soda’s purpose in this recipe is for a flavored, zero calorie liquid. Another yummy way to make this would be to use soy milk, but you’d have to calculate in those calories :)


Just because you don’t count calories, doesn’t mean they don’t exist. I could choose not to count calories from bacon if i wanted to, but it doesn’t mean I’m not ingesting them all the same If you have four-five servings of fruit in a day at about 100 cals a serving, that’s an extra 400-500 calories. A calorie is a calorie, no matter its source, whether you “count” it or not, and weight loss occurs when calories in are less than calories out. Those calories from fruit aren’t meaningless.


Zero-Calorie Strawberry Banana Slushy Recipe


AKA- Weight Watchers Zero PointsPlus Slushy


AKA- Strawberry Banana Slushy


AKA- Dieting My Butt Off Slushy


Strawberry Banana Slushy


Summer is coming, said in my Game of Thrones opposite voice! This means swim suits, shorts, and the need for cold refreshing drinks. This is my favorite, not only does it taste yummy- it’s ZERO CALORIES!!! (I think it’s silly to count fresh fruit and veggie calories, so in my diet plan I don’t! But if you do then you would need to figure them into your count which is about 250-calories.) Just following the steps below…


Zero Calorie Slushy


Step 1: These are the ingredients you will need.


1 Cup of ice cubes


1 Cup of chopped Strawberries


2 Bananas


1/2 Can of Diet 7-Up or whatever diet white soda you like.


(You can add Sugar Substitute if you want to sweeten it up a little!)


Step 2: Put everything into the Blender.


Step 3: Mix it up! Blend it on whatever settings you like until smooth.


Step 4: Pour into a nice glass (I like my Square Cocktail Glasses) and Serve!


For extra slushiness- place your yummy concoction in the freezer for about 10 minutes, give it a stir, then serve ’em a little more frozen- super delicious and guilt free for swimming suit season!


*To view my Diet Plan, Click Here.


Click Here to check out some more Low & Zero Calorie Drink Recipes!


Original article and pictures take http://www.stilettosandlegos.com/food-drinks/april-19th-2012-zero-calorie-slushy/ site

You will love this moist, quick bread of apples,fresh cranberries and streusel. Perfect for holiday breakfast or any time!

You will love this moist, quick bread of apples,fresh cranberries and streusel. Perfect for holiday breakfast or any time!


You will love this moist, quick bread of apples,fresh cranberries and streusel. Perfect for holiday breakfast or any time!


I love the looks of this quick bread! Fresh cranberries are one of my favorite ingredients -- this looks amazing!


Thanks Marcie! I love cranberries too!


My week is off to a good start, and I can't wait to make this bread. I have a bag of cranberries left over and this looks like the perfect way to use them up!


Thanks Amy... It will definitely be a good way to use them up!


This looks amazing!! I could eat it for breakfast or dessert! Homemade bread is a favourite of mine and you create such lovely flavours :)


Awww thanks Kacey! I think we ate it all day long!


The streusel on these breads get me every time! What a treat!


Streusel makes every bread better!


Such good flavors and I love that topping!!!


Thanks Stephanie... Apples and cranberries make a good combo for sure!


MMM! So yummy. Love those apple chunks!


This bread is so perfect for winter! LOVE that crumbly topping.


Oooh, I really want to try your orange cranberry walnut!


I hope you do! It's one of our favs!


I'm just dying to dive into a thick slice of this!


I love all things apple so this sounds so delicious to me. Thank you so much for linking up with us at The Wednesday Round Up and we look forward to seeing what you have to share next week :)


Hi Deb. Stopping by from The Weekend Retreat Link Party because your apple cranberry streusel bread looks so delicious!! This would be perfect for holiday guests. Thanks for sharing and hope you're enjoying your week so far.


Heather


MySweetMission.net


You will love this moist, quick bread of apples,fresh cranberries and streusel. Perfect for holiday breakfast or any time!


How is your week going? Getting ready for turkey day? I'm sure you are all thinking about your main course but what about breakfast? You probably don't want to fuss too much so having some quick breads on hand are a perfect alternative. This Apple Cranberry Bread is sweet, extremely moist and just the right amount of spice. Not only are these great to have on hand but would also make a great holiday or hostess gift. So let's get your baking on! Are you with me?


Apparently we liked this so much that I need to make a couple more loaves as these disappeared rather fast. I would cut a slice, then kept going back for a little more, and a little more. I wasn't alone either, the DIY Guy was doing the same!


Streusel


1/2 cup packed light brown sugar


1/4 cup flour


2 tsp cinnamon


4 tablespoons cold butter diced


1/2 cup old fashioned oats


Bread


3 cups peeled, cored and chopped apples


1 tablespoon sugar


1 teaspoon cinnamon


3 cups flour


2 teaspoons baking powder


2 teaspoons cinnamon


1/2 teaspoon salt


1/2 teaspoon ginger


1/2 teaspoon nutmeg


3/4 cup chopped fresh cranberries


1/2 cup applesauce (not sweetened)


1/2 cup sour cream


1/2 cup packed light brown sugar


1/2 cup sugar


1 teaspoon vanilla


Preheat the oven to 325 and coat two 4 1/2x8 1/2\" loaf pans with nonstick spray


Make the streusel by whisking together the brown sugar, flour and 2 tsp cinnamon then cut in the cold butter with a pastry blender. When it becomes pea size add in oats by hand and then chill until ready to use


Make the bread by tossing the apples with 1 tbl sugar and 1 tsp cinnamon


In a large bowl combine the flour, baking powder, 2 tsp cinnamon, baking soda, salt, ginger and nutmeg. Toss the apples and cranberries into flour mixture.


Form a well then in a separate bowl combine the melted butter, applesauce, sour cream, 1/2 cup brown sugar, 1/2 cup sugar, eggs and vanilla.


Pour wet ingredients into the flour well and mix until just all incorporated


Divide the batter between the pans and top each with half the streusel.


Bake until toothpick comes out clean about 50-60 minutes.


Let cool 20 minutes then remove from pans


Cool completely before cutting.


Loved the streusel too! It turns out pretty crunchy and is so good.


You will love this moist, quick bread of apple, fresh cranberries and streusel. Perfect for holiday breakfast or any time! You will love this moist, quick bread of apple, fresh cranberries and streusel. Perfect for holiday breakfast or any time!


A couple other quick breads you might enjoy:


I've got your breakfast covered! Enjoy!


You may also like these posts about breakfast


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Original article and pictures take http://www.cookingonthefrontburners.com/2015/11/apple-cranberry-streusel-bread-recipe.html#more site

World’s Best Dinner Rolls

World’s Best Dinner Rolls


World’s Best Dinner Rolls


I call this recipe “I’m going to get fat thanks to you!” I have been looking for a great roll recipe and this is truly the “worlds best roll”. I wanted to make the orange rolls but I didn’t have any orange juice or orange zest so I made cinnamon rolls instead. I can’t stop eating both. LOVE IT!


haha… you’re funny …..but o it’s soooo true, this is exactly my Grandma’s recipe!!! which is amazing!!! but the pointers in here were freakin awesome I think I’ve been killing the yeast by adding it to the hot mixture rather then letting it cool first, and then letting the yeast raise 10 mins rather then 4 as she calls for it. Thanks Lady it helps alot!


Oh my gosh! Oh my gosh! Oh my gosh!! These are THE best rolls ever. I made them tonight and I seriously just gained 10 pounds from eating them. i didn’t make the orange rolls, just regular rolls, and they are fantastic. I’m trying the orange rolls in a couple of weeks. So good!


Salted or unsalted butter? I’m always unsure and usually go with unsalted if it doesn’t say.


Either way; I just use salted unless I happen to have unsalted for some reason.


I always assumed unsalted was best for baking, especially when you are adding more salt. Interesting.


same here ….. if you’re adding salt to a recipe I always use unsalted. If you’re not adding salt, I use salted butter (it’s why I always have a ton of butter in my fridge LOL)


Good question! you almost always want to use unsalted butter in baking. It lets you control the amount of salt in your recipe (so maybe add a pinch if you use unsalted for this recipe. Conversely, if a recipe calls for unsalted butter and all you have is salted, cut out 1/2 of the “other salt” in the recipe).


Cooking is chemistry, and salt can change a lot of the properties of your ingredients (like the boiling and freezing temperature of water, for example). It also affects the yeast (too much salt can kill them). It also reduces oxidation of the crust which means it may not brown as well or as evenly, and it reduces caramelization of the sugar and the Millard reaction of the fats/proteins in the eggs and flour (i.e., all of your flavor!). It affects how the gluten is formed. It also affects the flavor of butter when it is melted (due to a chemical reaction of the salt and heat). Any time you are melting butter in a pan, you want unsalted butter. If you’re spreading butter on potatoes or toast (or melting it on top of the rolls like above), salted butter is fine.


I just made these last Thursday, because I didn’t plan enough ahead to get my Grandma’s roll recipe in time for dinner. I was able to compare the two recipes tonight, and they’re almost the same…except that my Grandma’s has 3x the butter and 2x the sugar and a little more yeast. No wonder I remember them tasting so good.


I have recently acquired a microplane! And now I don’t close the pages whenever I see “orange zest”, “lemon zest” and whatever zest!


What a great idea to use dental floss to cut the rolls!


Thanks for all the great tips!


I didn't exactly make THESE rolls because I have my own delish cardamom roll recipe that I wanted to use as a base for the orange idea!


It yields the same amount of dough- half of which I used for dinner rolls and the other half I used the orange stuff….my only issue was that it was a little too much butter mixture..so ended up kind of too buttery (I know is there even such a thing?) and also I took them out of the oven too soon because dinner rolls were done and I didn't realize these would take longer.


Soooooo I messed them up a bit. Still ate three in about 2 minutes though…you know, just to be sure they weren't all that bad


Is there a recipe for a cheesy garilc roll. I made it the other night and can't find the recipe anywhere. (A friend wants it) Could someone help!


Here you go Jaime- sorry we're a bit behind and it hasn't made it to our recipe index yet!


http://www.ourbestbites.com/2009/08/cheesy-garlic-bread-swirls.html


Oh yummy! I may have to call in from work so I can stay home and make these. I can almost smell them now . . . !!


I will give these a try! My hubs likes sammiches every day and I think these might make a good sammich base.


oh and I have made the creamy chicken taquitos like 5 times now. I made up a massive batch of taco chicken Sunday night and grilled 5 chicken breasts for us to eat off of this week. I also am now making a weekly batch of lime cilantro dressing to go with everything from salads, sammiches, to of course the chicken taquitos.


You guys have such good recipes. I swears.


I have a very similar recipe… the only difference is that I use shortening instead of butter. I'll have to test this one out and compare.


Oh, these look divine. We call rolls that we love in our house \"Yummy rolls\". It's a long-standing stupid joke. We'll have to try this recipe and see if they qualify! They look like they will!


Ohhh you just had to go and out me, now didn't you?! I will have to try these again with the new and improved directions (and great pics by the way) and see if I can master them. Practice makes perfect, right? I see a lot of roll making in my future, lol.


Oh my goodness, those look heavenly! I will make those ASAP!!


me + this bread = empty bowl indeed! they look sooo good!


Those do look ridiculously delicious!!


The rolls do look scrumptious! Have you tried them with some whole wheat flour?


Has anyone tried these with flaxseed (or similar egg replacer)??


Kate- do you think the elevation makes a difference in this recipe? I couldn't find the recipe i usually use so I made these a few weeks ago and it didn't work out very well! Sara said she had had difficulty with it too so we were thinking maybe our higher elevation was causing problems?


me too. When I take the dough out (this is my second attempt) to rise it looks like your risen rolls (firm and smooth) not like your picture and I only used 7 cups of flour. I am using food storage flour, maybe it is old? Would this make a difference? The first batch I didn’t bake into rolls because I decided I put too much flour in so I made scones, turned out good. I just got done baking the second attempt and they are not fluffy looking again like your picture.


HELP, what am I doing wrong?!!


I gave a question… do you ever use 'instant yeast' and how does it change a recipe?


katecreer@gmail.com


Thanks!


Becca, I started making these in Utah, so I think while it can make a difference, the problem was the original yeast-to-water ratio (too much yeast, not enough water, no sugar to feed the yeast). I think that led to rolls that didn't rise well and sometimes made them heavy. I doubled the water and added some sugar to the mixture and that has REALLY made things easier on my end.


Barbara, I've meant to try it with whole wheat flour, but have never gotten around to it. I'd definitely start with 1/2 and 1/2 and experiment with it because while it's not AS moody as it used to be, you may run into more trouble than normal getting a light roll.


Trimble, I don't know enough about flaxseed as an egg substitute to say if it will work, but I WILL say that due to the eggs, these rolls are really rich, kind of brioche-y, so the eggs are partially there for their baking purpose and partially there for flavor. I think you/someone in your family has egg allergies, right? Anyway, if you play around with it, let us know how they turn out!


just found this comment after I asked for help in the above comment!


so 2/3 cup water x 2 w/ same amount yeast? How much more sugar? Sugar in the yeast like the recipe says or in dough?


Thanks and sorry to be baking lame!


Kate (other Kate, not me–I'm not talking to myself…yet! )–


Instant yeast works great. I like bread machine yeast, which is a form of instant yeast, because it gives consistent, fast results even when you're not using a bread machine. The only yeast you DON'T want to use is a no-rise yeast (like the yeast we're doing the giveaway for this week). It's AWESOME for pizza crust, but the texture of these rolls depends on the two rises and I don't think the no-rise yeast would work very well. Hope that helps!


Wow how beautiful are those?? Bookmarking to try, hopefully they won't give me a hard time. These would have gone beautifully with the brisket I just posted!


I made this recipe 4 times in the past couple weeks for canadian thanksgivng. The first time it didn't work out but my boyfriend had no problem eating them all, then I used bread machine yeast and VOILA. Perfect. I got so many compliments on them they were so delicious.


The orange rolls are also amazing. After making them with this recipe i had to try the no-rise version.


For anyone who lives in a high elevation/ very dry place, try using only about 6-7 cups of flour. Thats all I put in (kneading by hand) and they came out spectacular.


I live at a high elevation and I made these today without any problems. I used instant yeast (not bread machine yeast) and followed the rest of the ingredients. I actually 1/2'd the recipe and it turned out just as light and fluffy and beautiful as the pictures. Tastes amazing! Thanks for the recipe!


I made these today! I usually don't have that much luck in the roll department. I can whip up a loaf of bread like there is no tomorrow. But rolls are another story. They usually just come out so-so. These, though, were FaBuLoUs!


Incidentally that's about all my boy and girl ate for dinner. But there is milk and eggs and flour. That's three food groups!


HOW MUCH FLOUR AND WATER FOR THE YEAST


Yum!! I can't wait to try these!


I am drooling over your pics right now Kate. These look delicious!


I've been looking for a good dinner roll recipe..thank you, thank you


These really are the best. I made these for Thanksgiving last year and everyone inhaled them!! I've also done the orange rolls before and let's just say we were all licking the pan after.


I'm bookmarking this. Gonna' keep this one forever!


Oh my!! These look GREAT!!! I may have to try this Baking with yeast intimidates the \"you know what\" out of me. I need to face that fear one day though. These look wonderfully awesome!


These rolls are heavenly! I make them all the time, it's how I convince my sister to drive an hour for dinner every Sunday night!


I have been looking at this recipe and trying to figure out how long I need to knead the dough? I don't have a stand mixer to do the work for me…Thanks!


Cynthia, I can't say for sure how long you're supposed to knead it, just when it's a nice, soft dough, not super wet, and is starting to not stick to the sides of the bowl (or the kneading surface). I think while yeast is scary, THIS is the hard part of making bread–trying to guess how much flour to add, you know? The worst part is that it's different for everyone based on elevation and even how humid it is that day. Anyway, I hope that was somehow evenly REMOTELY helpful, lol!


Kate-these rolls looks delicious! Oooohhhh-I can't wait to try these!! I think my kids will devour and love these! Thanks.


Kate – made the rolls tonight for dinner and they turned out wonderful…so good! Your tips did help – Thanks! And by the way I have not made a bad recipe yet from your website, keep them coming.


Just made these tonight. My husband has been disappointed with every roll I've made in our five years of marriage. Tonight I did not disappoint! These were P-E-R-F-E-C-T. We actually just used them to make roll sandwiches. Yum!


I tried these a couple of nights ago and they turned out wonderfully. A couple of things I found was that 1. the rolls are really big. Next time I will split them further and make more quantity wise.


Also, I kind of feel like they are a bit dense in the flour department, in taste. Does anyone know why or how to remedy this? Am I using too much flour when rolling it out? Any suggestions would be great!


Dana, if they come out dense, there are a couple of things you can do:


–Be sure to go easy on the flour–it's easy to overdo it and it's really hard to know how much to add in this recipe because you want it softer than usual when you're done kneading.


–Let the yeast \"bloom\" a little longer–maybe 15 minutes or so


–Let the rolls rise a little longer, particularly in the 2nd rise


–Try using 1% or 2% milk. The whole milk adds a richness and flavor that I really love, but when I've used lower-fat milk in the past, the rolls come out a little lighter (although I also find them a little more dry with not as much flavor).


Hope that helps!


Thanks Kate, always nice to be remembered I tried the flax seed substitute and the rolls were fantastic so apparently it works. In case anyone wants the substitute instructions, you just use 1 tablespoon ground flaxseed + 3 tablespoon water to replace each egg. Thanks for sharing an amazing recipe, yet again.


Well I made rolls for the first time using this recipe and I was pretty proud of myself! I think they were pretty darn delicious. However, my husband said they weren't as good as his mother's but I wonder if it has more to do with tradition than anything else?


Do you mix in a kitchenaid with the dough hook? Sorry if that is a dumb question I have never made any bread or rolls and really want to try!


Chris–Yep, just use your dough hook!


I did it!!! The rolls turned out perfectly. I have not had the best of luck with yeast recipes lately but I made these for dinner last night and they were perfect. Your directions were very easy to follow. I might volunteer to make the rolls for Thanksgiving dinner (along with your sweet potato casserole dish- that was a HUGE hit last year and I've been counting down the months to make that again).


I made these yesterday with part whole wheat flour. 4 cups whole wheat, 3 cups white, to be exact. They came out beautifully, though they were a little on the dry side the second day. I think whole wheat flour soaks up more moisture than white, and I added a little too much. Next time I'll try making the dough slightly wetter and see if that helps. They tasted so good and my kids devoured them.


Thanks for the easy directions on these rolls- I made them this past weekend and everyone raved about them! I will definitely be making these again for Thanksgiving!


Quick question…I want to make these for Thanksgiving, can I make them the night before and put them in the oven and bake them the next day? Or would it ruin them to have the dough sit in the fridge overnight?


Susie–I've never tried rising these in the fridge overnight, and if it were me, I definitely wouldn't risk it on Thanksgiving! If it were me, I'd either get up super early on T-day make them OR make them the night before and store them in the fridge overnight; you could even slightly underbake them and then pop the in the oven for a few more minutes the next day.


Hope that helps!


Yeah, Kate, these ARE the world's best dinner rolls! Now if I can just keep my family and their gubby mitts off them until tomorrow, Thanksgiving will be perfect! Great recipe!


My husband's aunt was hosting our families Thanksgiving dinner this year — serving 50 people. I was asked to bring the rolls.


My wonderful husband bought me my very first KitchenAid 5 quart mixer, which I absolutely treasure (my birthday was 3-days ago, but it arrived a little early. Since, I normally use a breadmachine to mix my dough, I knew I was in for a challenge.


I searched online for a good dinner roll recipe, checked my KitchenAid recipe book and my bread book. I tried five other dinner roll recipes — they were total crap, I was reduced to tears and on the verge of giving up, when my husband found your recipe!


Thank you, thank you, thank you. This recipe was a God sent. Everyone complimented me on the rolls and the meal was a total success. I will treasure this recipe always.


~Annette


http://ReliableAnswers.com/Kitchen/


Too funny, our longtime family (rolled up roll) recipe is almost identical except our has 1 cup milk. I ran out of White Flour, so I used 3 cups white and 3 1/2 of Whole Wheat. They turned out great!!!


Wow… let these rise twice as long living in lovely Denver and they are incredible. I'm a huge fan!


I made these last night to compliment our Christmas dinner and we almost ate more rolls then dinner. In fact, we ate so many of these yummy buns that no one had room for dessert! Suffice it so say we LOVED them.


The best part? I made the other half of the dough into cinnamon rolls which I am about to pop into the oven for a Boxing day treat.


I made them as directed with the exception of using 1 c. half-n-half and 1 c. skim milk (because we didn't have whole).


Thanks for sharing this recipe.


This roll recipe looks amazing, thank you for sharing. I can't wait to try it. Just one question, I have been making amazingly yummy whole wheat bread for a LONG time and the only yeast I ever use is the SAF yeast, the kind you just sprinkle over the dough mixture and it doesn't require activation before hand. Do you know if this would work in your roll recipe? I am just curious since I am one of those that is afraid of yeast and hope I don't fail the recipe after all the work that has been done to make a perfect bread loaf or roll. thank you so much. so, glad I found your great site.


These are waiting to go into the oven. I made them the first time for Thanksgiving and my husband and parents lovingly refer to them as \"the Thanksgiving rolls\". They're basically famous!


Until this year I never made anything with yeast but LOVE all things bread. But your breadsticks looked so tempting and my new food processor had a dough hook so I braved up and tried them and they were delicious. So with my new found courage I decided to give these a shot and whatdaya know? Yum again. These remind me of the delicous rolls my mom used to make for Thanksgiving (and I missed terribly this year being on the other side of the country). My mom makes her rolls(well forms the dough) early and then freezes them, pulls them out to rise Thanksgiving day and bakes them. Do you think that might work for this recipe?


These are amazing!!! I didn't have any whole milk so I used buttermilk. The flavor of these rolls are great, but I must have used too much flour as they are a bit too heavy but still really good. The kids wont stop eating them!


I made these for our Easter dinner and they were fantastic!! I featured them and the link to the recipe on my blog http://sassy-classyme.blogspot.com/2010/04/happy-easter.html


Hey, new to the blog, but your recipes seem awesome. I really want to try this one, but I just moved to Taiwan last year and they aren't big on ovens here. Most people don't have one at all. What I have is the largest toaster oven I could find. It works perfectly for most things, the only problem is the size. I cannot do two pans at once. I've never really cooked with yeast before, so I'm not sure, but my question is: Can you cook one pan while the other sits, then cook the second pan? will the wait time be a problem? Or, can the recipe be halved? not sure how that would work either. Thanks for the help! I'm looking forward to trying a lot of your recipes.


these look so amazing and will totally feed my carbohydrate addiction! lol! i have a question though…would using self rising flour mess up the recipe since it calls for all purpose? wasn't sure myself so thought i would ask! thanks so much!


Crystal–I probably wouldn't. These rolls *can* be a little tempermental. Also, self-rising flour has baking soda in it and that might add a weird texture or flavor to the rolls.


Hope that helps! Happy baking!


Tonight I just made your original recipe of these rolls and they turned out amazing and I totally impressed my mother in law. So my question is, which do you prefer? This recipe, or the original one?


In case anyone else had the same question I did about halving the recipe, I just tried it and it turned out AMAZING! I couldn't believe that _I_ made something so awesome! thanks for the great recipes!


Thanks! I was wondering about this.


Made these for dinner tonight and they were awesome! Thanks so much for a great roll recipe. All my guests thank you as well.


These rolls look fabulous!! Hopefully soy milk will work instead of whole milk. I haven't found a good substitute for cream yet – do you have any tricks you can share with a food loving lactose girl =) Thanks in advance!!


Tracy-My husband is allergic to milk and milk proteins so try these substitutes. First use Moca Mix non dairy creamer (do not use any other brand because they all have milk in them) and then add an extra egg. Or Try Rich’s Whip, this is in the freezer section by the deserts. Both of them you will need to warm slightly but don’t cook them on the stove like you so the milk. I use these substitutes in almost every recipe I make and I bake a lot!


TIP: use ur glass meas cup to heat half the milk in microwave (not stove). heat to just OVER the temp your finger can tolerate, then add cut-up butter. Then sugar, salt. When butter is melted, add rest of milk cold – this will cool it faster.


These were delicious! And I even forgot the salt and the extra Tbs sugar! What can I say, prego brain! I used half the dough for rolls and made the other half into cinnamon rolls. It was an easier recipe than my regular cinnamon roll recipe, so thanks!


I glanced through the comments but didn't see anyone ask about using whole wheat with this recipe. Do you think that would work or would it ruin your perfect recipe?


Sarah, I honestly can't say, although I wish I could! I have whole wheat bread recipes and white recipes but I don't feel like I'm experienced enough with whole wheat baking to adapt recipes for white flour, you know? I imagine you couldn't do 100% whole wheat, but you may be able to replace half of the white flour with whole wheat flour.


Sorry I couldn't be of more help!


You weren't kidding when you named these rolls! They are fabulous. I just made them for the third time; each batch has been lighter and tastier as I get a better feel for how much flour to use. Yum. Thanks so much for this recipe!


I made these for dinner last night and they were SO amazing!


Just had to share where I blogged about it here: http://marievilla.blogspot.com/2010/09/another-finished-project.html


I made the dinner rolls two days ago, and right now I am making the orange roll version…not fun getting up at the \"crack of dawn,\" but I have a feeling it is going to be super delicious!!!! Thanks!!


I just made these rolls for my family and all 23 have disappeared (I popped one in my mouth before setting them out..hehehe). These are TRUELY THE BEST IN THE WORLD!! Yummmmy in our tummies…the only problem is, I'm expected to make these all the time now!! LoL~ Thank you!! Can't wait to try all your other recipes!!


Hi! I have already \"tried\" to make these once. I know I added too much flour so they came out more like biscuits instead of light rolls. If it is just me and my fiance… what are your recommendations for making a smaller batch? Do you have a different recipe or do you recommend freezing the dough? Thanks!


April–You could do a few things. I wouldn't actually recommend cutting the recipe in half because it's tricky to divide 3 eggs. So you could…


–Make 24 rolls and freeze the uneaten ones.


–Bake 12 rolls. Shape the other 12 rolls, place in a prepared pan, wrap tightly, and freeze the whole pan up to 3 months. When you're ready to bake them, let them stand on the counter for several hours to thaw and rise.


–Bake 12 rolls and make the remaining 12 rolls into cinnamon rolls.


Hope that helps!


Is it possible to use Lactaid milk with this recipe? I'm lactose intolerant so that's the only type of milk I keep on hand.


Thanks, Hollie


Hollie–Yep, as long as the milk is at least 2%, you'll be fine!


I have a much simpler way of making these rolls.


To begin with, I store my yeast in the freezer and do not worry about proofing it. I use SAF instant yeast, which, while buffered by dry ingredients, can handle the heat of quite hot liquids. I begin by mixing 8 C of flour, the salt, all 5 T of sugar and the yeast with the flat blade of my KitchenAid mixer. During this time the milk, water and butter are heating. When they are quite hot, and the butter is melted, I add them to the flour mixture. I stir the mixture briefly, then stir in the beaten eggs. At this point I switch to the dough hook and proceed as directed, adding additional flour as necessary in order to get a nice dough that is cohesive and clears the sides of the mixing bowl. I like washing fewer pans, so I bake all of them on one half-sheet pan (a jelly roll pan).


These are so delicious, and are truly fast and easy to make with this method.


I have a much simpler way of making these rolls.


To begin with, I store my yeast in the freezer and do not worry about proofing it. I use SAF instant yeast, which, while buffered by dry ingredients, can handle the heat of quite hot liquids. I begin by mixing 8 C of flour, the salt, all 5 T of sugar and the yeast with the flat blade of my KitchenAid mixer. During this time the milk, water and butter are heating. When they are quite hot, and the butter is melted, I add them to the flour mixture. I stir the mixture briefly, then stir in the beaten eggs. At this point I switch to the dough hook and proceed as directed, adding additional flour as necessary in order to get a nice dough that is cohesive and clears the sides of the mixing bowl. I like washing fewer pans, so I bake all of them on one half-sheet pan (a jelly roll pan).


These are so delicious, and are truly fast and easy to make with this method.


i am sad to say that i failed at making these today. :/ it's no surprise because i am terrified of making fresh bread. the thought of having to use yeast freaks me out! anyway, my dough turned out to be one big sticky mess. did i not add enough flour? just want to know where i went wrong because i would like to attempt these again!


I just made these today for Thanksgiving. This was my first attempt at making rolls from scratch. They turned out perfect, and both my kids said they were the best rolls they have ever had. Thank you for making me feel wonderful today!!


Wow. This is indeed the very best dinner rolls,


I ever came across! I have made plenty. This beats


Grandma 40 plus year recipe. I made this for thanksgiving


And my hubby was blown away. He request them again for Christmas dinner, easter, july 4th, etc. Thank you for this amazing recipe.


Kate, I was just about decided to only make half of the recipe when I saw your comment about halving 3 eggs being difficult. Okay, if you twist my arm and I make half for rolls and half for cinnamon rolls, can you give me a quick idea of how to turn the other half into cinnamon rolls for the next morning? I plan to make these tomorrow afternoon for my thanksgiving part II. Thanks!


Mary


Mary, Just roll the remaining half of the dough into a rectangle about 6 inches high and 18 inches wide. Spread the dough generously with very soft butter and then generously sprinkle with cinnamon sugar. Roll the rectangle up tightly into a log and then use dental floss to cut the long into 12 slices. Place the slices, spiral side-up, into a greased 9×13\" pan and then cover with a clean towel. Allow to rise for 30 minutes and then bake in 375 degree oven for 18-20 minutes or until they rolls are golden-brown. Remove from oven.


Make a glaze with 1 c. powdered sugar, 1 tsp. vanilla, 1 tsp. almond extract, and enough milk to reach your desired consistency. Drizzle over warm cinnamon rolls.


You have officially made me hungry.


Do you think I could refrigerate it before doing all those things and then finish it in the morning, or would that be bad?


Kate, Do you really mean the dough doesn't need to be kneaded with the dough hook for any length of time? Just stir in the flour and that's it — no \"kneading\"?


Dear Lord, I've done and gone to bread heaven! I opted to cut the recipe in third so I wouldn't have to deal with the 1½ egg thing. I was gonna do cinnamon rolls, but after all the goodies I've had in the last two days, the last thing my hips need is something else sweet!


Here it is for one-third of the recipe:


2/3 c. whole milk


2T and 2t + 1 t sugar, divided


2 T butter


2/3 t Kosher salt


1 1/2 t preferably bread machine yeast


3 ½ T warm (105-115-degree) water


2 2/3-3 c. all-purpose flour


1 beaten egg


thank u for this!


I know everyone has said it…but these really are the world's best rolls. This was my first attempt ever at making anything bread (I was chosen to make the rolls for Thanksgiving…I know, right?) and it was so easy (thank goodness for the pics) and soooo delicious! Kate & Sara – thank you so much for your site. It is such a joy to go through all your recipes.


Made these with my niece and nephew on Thanksgiving, and they were so good! I have never been able to make yeast rolls in the past, but these turned out great. The hubs wants to know when I'm making them again. Thank you!


Someone may have said this already–if you melt the butter first, then add the sugar and milk, you can heat it just enough to dissolve the sugar. Then you don't have to cool it so much.


I'm a newer baker and have a question. The recipe calls for 8-9cups of flour and yet the instructions say to use 3 cups and then to use additional flour as needed. This makes it difficult for a novice to know how much flour to add. Can you please clarify? I'm hoping these come out OK as the comments made them sound wonderful.


Filmmomma-


Add the remaining flour one cup at a time. If you are using a stand mixer, using the dough hook will help you get it evenly mixed. I actually just made these again last night and only used 8 cups of flour total. Just make sure the flour is mixed in really good. You don't want to overmix the dough either. The recipe is pretty forgiving. If you overmix they may be a little more dense than you were wanting, but flavor wise, you'll still be in bread heaven. I used half of the dough for rolls for dinner last night and half for cinnamon rolls for this morning. WOW! They really are AWESOME!


Mary, thanks for beating me to it! Filmmomma, I'd love to give a more accurate number, but there are so many variables that you really just have to go by how the recipe is working for you. I don't even use the same amount of flour every time, just depending on the humidity. You can totally do it!


Is there anyway that you can asap post a pic of what the dough is supposed to look like before you cover it up and let it do its first rise?


I was unsure when I should stop adding flour and exactly how mixed it is supposed to look. Please add to the beautiful picture collection! Love you ladies!


Okay, I've made these three times now and while I've got the flavor and mixing down, I can't seem to get my dough divided evenly or get them to be pretty like yours. Any suggestions?


Excellent rolls! They were easy to make and came out exactly as pictured. Not to mention tasted divine!


Perfection!!! I made these for a Christmas Eve party and they were a hit! I followed the directions to the \"T\" (using whole milk which I never use) They were so yummy! They were also big rolls, so if you didn't have to go back for another, but why stop at one with these babies!


I have made these about 4 times so far and they have been awesome every time BUT the last time I made them I added about 3/4 – 1 cup of potato flour when you add the flour to the milk and it made them so light and fluffy! They disappeared in no time and are being requested for the next family dinner – Thank you! I love your sight and have recommended it many, many times since I found it!


As someone who is normally scared to make bread this was a huge success for me!! LOVED.IT. The recipe is literally fool-proof, I can completly testify to that. I am known to botch nearly every recipe given my, but I made these with RAVE reviews from even my pickiest eater. This carboholic thanks you for supporting my habit


Mary–Not *really*, haha. The most accurate thing you can do is weigh the dough and then divide that amount by 24 and weigh each dough portion. You can also roll it out so it's a rectangle, as uniform as possible, and cut it into 24 pieces. But unless you use a scale, there's going to be a little variation every time.


I have been following your blog for a few months now and this is the first recipe I have tried, and these rolls are AWESOME!!!! A little background, I come from a long line of family bakers, cakes, cookies, bread, and rolls…grandmas, aunt, and my mother. Everybody bakes and a family dinner simpy cannot be served without homemade rolls and oh how rolls have haunted me over the years. Despite numerous tutoring sessions at family dinners my rolls are the ones that turned out like rocks drop them on your toe and it might break. But, not wanting to give up I gave it another shot and after years of baking finally a success, thanks to your wonderful recipe! My mother even asked for the recipe….first time ever! I can't wait to buy your cookbook.


Is there a way to make the recipe for a bread machine on the dough cycle?? How can I convert it or would I just use the recipe outright? Thanks!


This is very similar to a recipe that's been in my family for a while – we call them \"The Best Rolls in the World\". And I cheat ALL the time by throwing all ingredients into breadmaker and then pulling out the dough to shape and rise one last time.


They work every time, so I bet this recipe would work using a bread machine, too.


Hey Cooking gals


I made this recipe…waiting for the dough to rise that picture looks soooo good, I can’t wait to sink my teeth into them Having them with supper tonight


I am wondering if these rolls can be frozen and then reheated.


Yep, definitely! Just wrap ’em up tight first!


These rolls came out PERFECT the first time I made them!


Mmm I made these today and they tasted so yummy!!! They were a little thick which I found weird because I only added 7 cups flour.. any advice for next time??? P.S. LOVE your site! Hoping for the cookbook for my birthday


I made this recipe on Sunday for the first time. My husband liked them so much that he said, “This is the dinner roll I knew from the pre-existence. Please stop experimenting with other recipes.” Success at last!


I’ve loved using my bread maker for over 15 years now, and used it to make your rolls. I cut the recipe in half (and yes, I did beat and divide the egg, using the remainder for the second batch). You probably won’t approve, but I skipped the first couple steps (combining and heating the milk, sugar, butter and salt) and loaded it all into the bread maker using butter at room temperature. I used the lesser amount of flour and the results were heavenly. I used the second batch for my grandma’s cinnamon rolls, and they’ve never been better.


Thanks so much for your delightful blog and I ADORE the cookbook. Congratulations on your success!


I made these yesterday. I think that in the recipe, instead of it saying, “Yum”, after the milk mixture, it should say something like, “You should now drink the milk mixture, then remake it”. LOL


Tasty stuff, ladies!


Is there a way you can take a picture of your dough while it’s mixing or right after you are done mixing it in the kitchen aid? I know you say a soft dough and it pulls away from the bowl ect. ect. but I’m more of a visual need to see what it’s supposed to look like! I feel like my dough is way TOO sticky even with the full 9 cups of flour. I don’t want to add any more so they won’t get messed up, and they have turned out fine. But with that said I think I would feel a little more confident with a picture of what it’s supposed to look like! If you can, thanks! (by the way, I love your website, and your cook book!)


Can this recipe be adapted to use in a bread machine on the dough cycle? Is it just as simple as cutting the recipe in half?


Made them last night using the bread machine! They were yummy!


Seriously good rolls – my niece made them and now I’m going to have a go. YUMM


You might have not put enough flour in them


These are definitely the BEST homemade dinner rolls ever. Have to admit I was a little nervous after dough had risen, it was very sticky, but I worked some more flour in during the rolling, shaped them, put them back in to rise and took a big deep breathe. It was Easter and if they would have flopped we would have been without rolls. To my surprise and everyones oohs and aahs they were perfect, light with a crispy crust, delicious.


P.S. I also made the rainbow cupcakes for the kid’s Easter egg hunt party which were a big hit.


I’ve been eye-ing these babies for several weeks and finally tried making them today. At first, I was really disappointed because the dough wasn’t rising So I heated the oven just a little bit and popped the whole bowl (towel and all) in there. About 45 minutes later, it was starting to roll over the top. I’m only making 18 rolls and a loaf of bread… and double rising the bread (just ’cause that’s how my Mom always did it). Anyways, I followed your directions exactly and ate one right away. I wasn’t planning on going for a run today, but I think I might have to! LMAO!! Oh, and I’ll also be making some fresh, hot chili to go along with ’em!


I’d like to add that I’ve never successfully made a batch of bread or rolls (even cinnamon rolls) before in my life!! This recipe and instructions are spot on and easy to follow.


WOWIE!!!!! I made these first time (half the recipe) to go with my husband’s home made chicken and veggie stew and we sat around for a couple hours afterwards because we both ate like 4 or 5 of these. We couldn’t stop drooling over how good these were. My husband was saying the whole time, you have the recipe, right? You didn’t lose it or anything did you, cuz we REALLY need to hang onto this recipe. LOLOL Thanks so much for posting! Today I’m making hamburger rolls out of them which I think are going to be PERFECT!!!!!


Hey ladies!!


Can this be made with a 50/50 blend of whole wheat flour and white flour??


So sorry I’m just getting back to you! I’ve never tried it, but I know others have done it and it’s worked for them. If you try it, let us know how it goes!


Maybe I’m just computer illiterate, but I wish all of your recipes were in a printable format. When I go to “file” and reprint them, the script is so light and small I can barely read it and it’s eye straining and frustrating and I’m not even cooking yet! Would it create that much more work for you? I love your recipes but would use more if they were in printable format.


Thanks,


You’re the Best!


Kathy Konold


made these rolls last night with the Chicken Tortilla soup. Both recipes are delicious!!


Sorry if this is a dumb question….I am just wondering why you can’t 1% milk?


Thanks.


You *can*, they’re just not nearly as delicious.


Please send me a printable version


Please post a printable version. I love the hints but can not print with out the pictures and ads.


I bake bread at least once a week and always on weekends when my grandchildren come. These sound very good. I plan to make them this weekend for a family 80th birthday celebration.


Thanks


I just made these yesterday and used half whole wheat flour. They turned out fabulous!


THANK YOU!! And yes, I meant to shout it! I have never in 10 years of marriage, been able to successfully make yeast rolls. Edible, yes. But, successful, no. Until yesterday that is. I followed your recipe to a T. They were beautiful and fluffy and yummy. I could go on. I was so excited! The dough was soft and smooth. I made rolls and cinnamon rolls and my family devoured them. This will be the only roll recipe I use from now on! No more failures for me!


I’ll admit, I was skeptical about these. “Rolls are rolls,” I thought to myself. But I gave them a try and WOW! I was so wrong! These are so delicious! I just pulled them out of the oven and I’ve already had two. (My first excuse was that the recipe TOLD me to eat one, but now I just can’t stop!) Thanks so much!


I attempted a half-batch this morning and they didn’t rise. When I cooled the milk mixture, it cooled to cool and not lukewarm. My yeast bubbled, so I don’t think I killed it, but could the cool milk mixture have prevented the dough to rise? The dough was also very sticky, but it had pulled away from the bowl (not 100% but at least from the sides). Should I have added more flour? I plan on trying them again, but did I do something blatantly wrong?


Hmmm…that’s tricky. I can’t say for sure, but it’s possible that the cooler milk mixture might have made an environment not as conducive for growth. It sounds like you might have needed a little more flour too. This is seriously the trickiest part, especially when trying to give instructions online rather than in person because the amount of flour can vary day to day in ONE location, and it will be a little different for everyone depending on their location. So it should still be sticky, but not very sticky; it shouldn’t still look wet. My rule of thumb is that it should stick a little to your finger.


Hope that helps! Wish I could help you in person, haha!


Thanks for your comment! I baked the rolls anyway, and they seemed to rise while baking and they were actually pretty good (they didn’t last more than a day)–a successful failure, I’d say. I will definitely try these again. Thanks for your suggestions and the amazing blog! My husband thanks you both, too. :c)


Can the dough be prepared in a bread machine using the dough cycle? If so, do I need to make any changes to the recipe? Thanks!


CAN SOMEONE PLEASE TELL ME HOW MUCH FLOUR YOU USED AND HOW MUCH WATER TO PUT IN THE YEAST?


HELP!!!


Do you use your pizza cutter on your silpat Baking mat? Or does that ruin it???


These rolls are delicious!!! I used half for rolls and the other half on your cinnamon rolls. They both were magnificent. This was the first time I had cinnamon rolls turn out!! Thank you


I have been told I make excellent bread and rolls ( doing so for 30 yrs …but want to try these especially after seeing the rave reviews…read one where someone commented on a sweet potato casserole that is on here but searched and couldn’t find ..is it possible that she was confused with anoter site?


I was kind of skeptical with all the stuff with the milk and the eggs and everything, but I wanted a good fluffy dinner roll. Usually when I make them they turn out a little too dense for my liking. I also wasn’t sure about that dough before the first rise because it was pretty sticky, but I stuck with it and followed the directions to the letter. These were SOOOOOO delicious. Perfect and fluffy and soft. I can’t wait to try these as orange or cinnamon rolls.


Im making these right now!! the dough smells scrumptious, I can’t wait! Although, im afraid it isnt rising very much.


Thank you! Thank you! Thank you! I have been searching for the perfect roll recipe – mildly sweet, melts in your mouth. My family was all smiles as we devoured the “world’s best” rolls with Sunday Beef Stew.


How about a picture of this “bubbly yeast”? Pleeeeease.


Neva’ you mind… My yeast hath bubbleth over my coffee mug


This was the worst bread I have ever tasted…then I realized I put 2 TABLESPOONS of salt in the dough! Der! The second time around, and only two TEASPOONS of salt later, these are the best rolls ever!


can you make these rolls into a loaf of bread or what is your best homemade traditional white bread recipe?


I’ve never tried it, so I can’t say. I’m inclined to think it might not work because I’m not sure the center will get done by the time the outside is done, but you could always give it a shot!


I made these rolls today for the first time. I wanted to try them out before the holidays. This was my first time baking anything that required yeast. I am so pleased with how easy they were to make! They turned out delicious!! I will definitely make them for the holidays.


I made these for dinner tonight, SO delicious and SO easy. These are my new rolls! Thanks


Thank you for making me look like a ROCK STAR!!! I made these for my cousin who just had a baby and they were AWESOME! I followed the recipe exactly and they were easy & soooo bad for my diet…haha!


Awesome. I am new to making rolls. I tried another recipe 3 times that had rave reviews and they flattened each time. I try this and I get awesome rolls. Thanks for a wonderful recipe.


Very much worth all the time and dirty dishes invested in this recipe. I did have a strange experience with the yeast mixutre, it got so big it bubbled out of the 1 cup dish I had it in so be sure to grow the yeast in a big enough dish. I just put another dish under it so I didn’t lose any of it and added it all at once. These rolls were truly amazing!!!!


I made these for the first time this afternoon. Success! Thank you for the easy to follow instructions. Next up, these rolls and your cinnamon filling/glaze.


Do you know if there are any adjustments for high altitude — like 4400 ft?


Yep, it’s hard to say with yeast breads because it can vary from day to day, but you may need to add a little more flour. However, I originally developed that recipe when I was living at a very high altitude, so it should be okay.


I’m excited to make these rolls today. I wanted to add a pointer about the cooling process: when you combine the milk, butter, sugar and salt only add half the milk…once the butter has melted and the sugar and salt have dissolved add the rest of the milk to help cool it down faster. I do this with most of my bread recipes because the cooling down process does take awhile and I have killed my yeast before from impatience. Thx for the recipe!


Something went wrong…I followed the directions to the letter and the rolls kept rising…when I baked them…I found that the bottoms were not browned and it was doughy in the inside. Please explain..if you can…I live in S. Florida.


I honestly don’t know what wrong. It sounds like your oven might be a tiny bit off–it might be baking a little cool. At the very least, you might want to bake them just a little longer. If the tops are getting too brown, you could cover the pan with some aluminum foil to prevent them from getting too dark. Also, if the rolls keep rising, just pop ’em in the oven as soon as they’ve doubled.


Can I use honey in place of sugar? I dont work with yeast much and I am not sure if it will feed the yeast the same way. Will me make the rolls turn out differently?


Hi, Jenna! You know, I’ve never tried it and I can’t say for sure. I’ve made challah with honey before and I know it can impact the texture. I think they would probably be delicious, but maybe a little more heavy and I think it would probably impact the flavor (in a good way, as long as you like honey). Anyway, if you try it out, let us know how it goes!


Kate, you are a GENIOUS! I have never tried to make a yeast bread and for the longest I wanted to. I didn’t even think twice about making these (made with the Sunday Beef stew) and they are delicious and easy!!! I love it. You have opened new doors for me! My dough rose just like it was supposed to and the rolls are light and fluffy! You just made me have a happy husband :).


So I used 6 cups white flour and 2 cups wheat flour and the mixture before I let it rise was already too dense, not sticky at all. Is there anything to do to fix the dough at this point? Next time I’ll cut back to 7 cups total flour. Wondering if using wheat flour, makes that much of a difference.


Unfortunately, no. As far as wheat goes, it’s just a completely different beast–it mixes differently, rises differently, etc. However, as long as you’re not trying to go 100% whole wheat, 2 cups of wheat flour shouldn’t make a big difference. However, I wouldn’t necessarily lock yourself into 7 cups of flour; one of the trickiest elements of bread baking is that the amount of flour you’ll need can vary just from day to day, so I’d start low and then just keep adding until you reach the right consistency.


Oh my, I made these for dinner tonight after church… HEAVEN! My husband just started laughing when he was eating one– seriously, that’s how good they are.


Quick question– I want to use them for more rolls, not cinnamon rolls. Can I freeze them in little balls like Rhodes? I put the dough in a ziploc container in the fridge and it started rising again… I’m worried it’ll ruin before I can use more! Help!


thanks so very much for the bread receipe , they are good, all family thank you to because my bread was so untaste. thanks, thanks,thanks. jettie


WOW! I have never ever had success with a normal old dinner roll recipe, and because our family loves EVERYTHING from your website, I decided to try these for a family dinner, and they are Amazing!! It’s so exciting to have a non-paperweight roll! Thanks so much! My husband now knows that if I make something form ourbestbites, he is going to love it! Thank you!!


Made these yesterday! Delicious!!! Almost like my grandmother’s recipe. I thought they were very easy to make.


I had to leave a quick comment, we had an early Thanksgiving and I made these and everyone LOVED them! They are big and light and AWESOME! Thanks so much for sharing- my SIL has your cookbook and is always raving about how good every single recipe is! It’s on my wishlist now!


Have you ever made these ahead of time and froze them before the last rise?


Is there a printable version? If so I would love it! Thanks!


Should there be an adjustment for high altitude? My yeast seemed fine before I added it but the dough isn’t rising much! I don’t think I put too much flour because it was still really sticky but it’s been almost an hour and it is barely any bigger–definitely not overflowing the bowl like in your picture. I’m sure the rolls will turn out okay but this is frustrating!


Just made these for a trial run before Thanksgiving. Wonderful!!! I ate about 4 of them right off the bat! I was wondering if anyone has had success using an egg substitute like cornstarch… My hubby is allergic to eggs so I usually just do Rhodes Rolls but these kick them in the butt and want to use these for Thanksgiving. If anyone has any ideas will you email me? Thank you!!!


laynedrollinger@hotmail.com


And I just love your cookbook!! Everything I’ve tried has been awesome!!!!


Thank you.


Katie


I will be using your recipe. I have made dinner rolls many times with similar ingredients, but you shared SUCH GREAT TIPS, and I learned a thing or two! I HAD TO LAUGH when you said, “When done, remove from oven. Rub a stick of cold butter over the tops of the rolls. You must now eat one. Now. While it’s hot.” Don’t we all? I always have to get some while it’s hot. My daughters are the same, and between the three of us, there is no way people will not know cheating has occurred! So here is my proposal to charge the cheating dilemma should one hot buttered roll not be enough. MAKE A DOUBLE BATCH! Hmmmmmm…..thanks for the recipe and tips.


Hi there! I made these as a trial for Thanksgiving last night for Sunday dinner! Oh wow, did they make the cut and are definitely gracing our Thanksgiving table! I have made every roll imaginable from Parker House to Lion House, to family heirloom recipes, and while they’ve all turned out as they were supposed to, none have had the fluff, tenderness, AND flavor that these babies have! I’ve read through all your comments about freezing them…I’m wondering about making them Wednesday instead of Thursday. Would I go through the first rise, form them, then refrigerate them covered and formed? Or would they keep rising? If I do that, would I take the formed rolls out of the fridge on Thanksgiving day and let them sit for a couple of hours for the second rise? Hope this makes sense!!! You’re my new hero!


Do you make these in your KitchenAid mixer? I have the standard 4.5 quart KitchenAid and I made some wheat bread the other day, which only called for 5 cups of flour, and I felt like my mixer was struggling a bit. This recipe calls for 8 cups so I’m wondering if I should half it . . . have you ever had any trouble?


These are so so good. Easy, too, but I love making bread. I have made them 3 times in two weeks. I put small balls in my mini muffin tin for my sons finger food feast. They were the cutest little baby rolls. I personally don’t like rolls so light that they taste like you are eating air…these aren’t too airy, they have substance to them and are nice and soft…..so yummy!


I just made these tonight as a test run to see if they will be the rolls I use for Thanksgiving dinner and I’m IN LOVE! SO EXCITED. Definitely the winner. Quick question, how do they freeze, and how do you go about reheating them? With other rolls I use, I reheat in the microwave on level 7 for a couple of minutes. Would that work with these? After eating these tonight, I think I’m going to make time to make them that morning, because they are just too good out of the pan the same day. I have the rest frozen in case I don’t have time. Thanks for such a fantastic recipe!


Has anyone doubled this recipe? I need to make tons of rolls for Thanksgiving and just want to make sure I can double it. If not, I’ll be waking up mighty early to start these yummy treats.


I made these for our Thanksgiving dinner and they are beautiful and we are all ready to take a bite out of them.


I made these for the first time today for Thanksgiving and they turned out amazing! Thank you for the recipe!


Only cook one pan in the oven at a time! I learned this the hard way!


I made these rolls for thanksgiving, and EVERYONE loved them! I was nervous because it was my first time, and i dont have a thermomoter. but needless to say they were very great rolls! i used one batch right away, and froze the other. baking that batch tomorrow. thank you ladies for an awesome recipe!


To Kamae: i used my kitchen aid 5.5 mixer. worked well.


hope that helps


I was so excited to try this recipe. I am in no way, shape or form a baker by nature (not fond of waiting and measuring) I tried these today for our family dinner and made one huge mistake. I didn’t bake them in a big enough pan. I used 8×11 and they were clearly too close together. The outside was perfect and brown, but the inside was gummy. Ended up buying rolls for dinner, but my daughters and I enjoyed the heck out of the tops and bottoms. Will definitely make these again, only next time in a 9×13 dish.


Made these rolls for Thanksgiving dinner. They were heavenly! Thank you so much for sharing!


Fantastic! I made these to go with my homemade (left over Turkey) Turkey Noodle Soup from yesterday’s Thanksgiving meal. I sprinkled the top with Kosher Salt after putting lots of butter on top… so good! I ate each and every bite like it was my last! Thanks so much! ~Amy


Kate & Sara,


Wanted to let you know that I made these for Thanksgiving and they were a HUGE hit, especially with the kids. You are right: these are THE best yeast roles. Poor Grandma, “my” recipe is better than hers! Thanks, again!


I made these for Thanksgiving and they were a hit. I just wanted to say thanks for all your great recipes. I actually discovered your book first before I realized you had a blog (I’m a little out of touch, I know) I have made almost 1/2 of the recipes in the book and love every one of them. I’m excited to look through your blog and find lots more. I just found that no-rise cinnamon roll recipe that I think I’ll try today instead of doing laundry thanks!


These were incredibly easy in the bread machine. I halved the recipe. Added water, sugar, bread machine yeast in machine pan and let sit 10 min. Melted butter in microwave and added all ingredients to pan. Put on dough setting. When finished, made this 1/2 batch into 16 rolls (just halving and re-halving dough with pizza cutter). Put rolls in pan and let rise 30 min, then cooked according to directions. Thanks for the great recipe. Turned out wonderful.


Hi there, my dough isn’t rising and my yeast mixture activated absolutely fine, milk mixture Luke warm, and 8 cups of flour. Can you over mix the dough in a stand mixer? I’ve got the bowl in a cool place but just not sure?? Thanks. :/


I meant to say warm place ***


Do you have a printable version of this recipe? Or maybe I just can’t find it on page? Thanks!


emergency question: how much yeast do i need exactly? please help! lol kinda in the process now. never made bread before…wish me luck! gracias!


yeah, i got it–rolls!


I love these rolls and have made them many times. I was thinking for Christmas that I would make them into mini bread loaves and give them with your honey butter. Do you think they would turn out as little bread loaves? Just thought I’d see if you had ever tried that and if you had any tips…thanks!


I have some leftover bread flour from another recipe. I’m thinking that will work just as well as the all-purpose???


I wouldn’t–bread flour has more protein, so it’s perfect for heavy duty sandwich breads, but I think it might be a little too tough for these rolls. Hope that helps!


My wife just slaved away last night and this morning making cinnamon rolls, orange rolls and dinner rolls, all based on this recipe. I must admit this recipe is appropriately name!!!


Just made these, and they are absolutely amazing! I was really concerned that I didn’t have any whole milk (and was too lazy to go to the store and get some) so I tried anyway. They turned out so great, I can’t even imagine how good they are with the whole milk!


Is there a place to print it? I can’t find it! They look so yummy – would love to make them – maybe even tomorrow!!!


My sweetheart and I made these rolls for a dinner party. They were quick and easy, and the dough rose well even in the challengingly wet climate of rainforest Alaska. We forgot to add the eggs but decided to cook them anyway, and they were FANTASTIC! Every person there complimented the rolls.


These rolls freeze extremely well! Just bake and cool completely, I then put mine in a gallon ziploc bag and froze. Took them out of the freezer and defrosted at room temperature then put in foil to re-warm in the oven. Worked great!


This is the best dinner rolls that I have ever made!!! I am so happy to finally have a recipe on hand that I can use to make them homemade I’m having so much fun on this site – thank you bunches for your easy-to-understand directions and for the pictures of the recipe from beginning to end.


I featured this roll recipe on my blog it was so good! I will make this again and again and again, because I will never be able to stop eating them.


thanks for the amazing recipe!!! tried them out today and came out perrrrrfect!


I have been trying to make homemade dinner rolls for years – I’ve had a little bit of success in meeting my very high standard but not what I was looking for. Now, I’ve made these rolls three times and tonight’s was the best by FAR! They were SO high and light and incredibly yummy. My bread machine yeast did not proof, so I used fast rise Hodgson Mill dry yeast. I also used White Lily flour, which I think makes a difference in baking and I was not disappointed. I am going to keep making this recipe with these same ingredients and see if I can always get them to come out this way. They were to die for!


I made two half-batches of this dough yesterday. Once to preview it, as it has been years since I last made bread except as pizza dough and the second time to take to a dinner party. I started to try to do the egg split by using the Tablespoon/Teaspoon equivalents after beating the eggs. However, it is almost impossible to get egg to stay inside of a spoon. In the end I just used 1/3 of a cup.


The first half-batch I made half (1/4 of the recipe as written) as cinnamon rolls by rolling it into a ten inch circle and then covering with a mixture of 1/4 cup melted butter, 1/2 cup brown sugar and 2 teaspoons of cinnamon, cutting into 8 wedges and rolling-up. They baked up beautifully in a 9 inch square pan. Very light and tasty. The other half of the dough I made into dinner rolls and baked in a small Corningware dish. Both batches went in at the same time and baked 15 min. The dinner rolls were overbaked a bit and didn’t have the same lightness as the cinnamon rolls, though I promptly ate two of them and two of the cinnamon rolls just for argument’s sake. I am wondering if one reason folks sometimes have trouble with these is due to baking them too long.


The batch that I made just before leaving home for the dinner party was light and 6 out of ten folks at the party made a special point of saying how much they liked them. I am so glad I did a Google search for Best Dinner Rolls and was lead to your site.


I made these for dinner last night and they were AMAZING! we didnt eat any out of the second pan because there were only four of us and we had lots of other food. So when I was pulling the rolls out of the pan to put them up I noticed the second pan was doughy still especially in the middle. I wonder why this happened since the first pan turne out so great. I cooked them on the same rack in the oven. It was kind of high because we had the other part of dinner cooking at the same time. Should it have been more in the middle of the oven? I will definitely make these again! It was pretty easy even without a stand mixer. And my husband said these were “like the good rolls they served at school that you paid another quarter for to get seconds!” Lol


I have made these a few times and they’ve always turned out great! I wonder if they just needed to be baked all by themselves instead of with the rest of dinner?


They just need to be baked in a hot oven


Can you say “rocked my world”? These are incredible! We made sandwiches out of them with some shredded BBQ chicken. Hubby said that these were the missing piece to our holiday dinners! Definitely going on this year’s Thanksgiving/Christmas menu!


These dinner rolls are the best…the recipe is simple and easy ..i will keep this recipe in my book….thank you


I saw a few times where this question was asked but never saw an answer. Can I make the dough in my breadmaker on the dough cycle? If so what do you suggest I do about the amount of flour added?


I’ve never had much success with breadmakers, so I sold mine about 5 years ago and have never tried it with these rolls–sorry I can’t be of more help!


You may have trouble with these if you use salted butter. The salt will do you in every time. Use unsalted butter and add a bit extra with the flour = )


I made these rolls and they really are the BEST rolls ever!!!I also froze them after they baked and cooled and when i defrosted them and ate them they were still soft and perfectly delicious…thank you so much for this recipe


So easy, and so delicious!! I made 48 smaller rolls, baked them in 2 pie plates and 2 round cake pans. I’m going to make pecan sticky buns with the next batch!


Bravo for another great recipe!!


I have been making yeast rolls for years, but this, by far is the best recipe I have ever used. The rolls are feathery light and just delicious. Several postings have asked about freezing them before baking. I have done this with previous recipes, but have not tried it with this particular one. I do plan to do this with the next batch I make. However, I did bake the rolls until they were just starting to brown, removed them, and after cooling, froze the rolls. Then I just remove them a few at a time from the freezer, let them thaw out for about 10 minutes, and bake. This is a quick way to have freshly baked yeast rolls in just a few minutes. What a special treat to have after coming home from a hard day at work!


I am looking for a recipe that I can use in place of Rhodes when frying scones for breakfast or navajo tacos. Would this work? Do I fry before the second rise? Thanks!


Sally, do you have our cookbook? We have the perfect recipe in there for scones and navajo tacos!


Today’s post is actually a re-post of one of our very, very first recipes–like one of the recipes we had up on the blog before we even launched it! It is one of my most beloved recipes and an all-time favorite of my friends and family-members. I’ve always known that the dough was a little temperamental and that some people have had trouble with it, but it wasn’t until I talked to Sara a few weeks ago and she told me that she has never successfully made these when I realized I needed to do something about it. I’m totally not sharing this to knock Sara in any way–heck, I have never been able to successfully make her famous Creamy Chicken Taquitos, so go ahead, judge me now. I’m saying this because if you’ve tried these rolls in the past and haven’t had a lot of success, be happy to know that a) you’re in good company, and b) I’ve tweaked the recipe, the yeast procedure in particular, in a way that I believe makes the dough more user-friendly and less moody. If only someone could find a similar cure for PMS…


If you’re still nervous about working with yeast, check out this information on working with our fungal friend.


Ready? Awesome. You’ll need whole milk, all-purpose flour, yeast, sugar, salt, butter, and eggs. Nothing fancy.


Combine milk,


1/2 c. sugar,


butter (sorry, no enticing action shot for the butter. It seems kind of like there might be some real-life parallels here…),


and salt


in a medium saucepan. Heat over medium heat until butter melts. It’s salty. It’s sweet. Yum.


Remove from heat. Allow to cool to lukewarm. I usually rub some ice cubes along the sides of the pan or pop the entire pan in a sink full of ice cubes to cool the mixture down because this step can take forever. This step is really important because if the mixture is too hot, it will kill the yeast.


While the milk mixture is cooling, dissolve the yeast


and 1 Tbsp. sugar


in warm water. Let stand about 10 minutes or until the yeast is very bubbly and the mixture has risen significantly.


Before:


10 minutes later:


If the yeast hasn’t bubbled, you’ll need to repeat this step–moving on with yeast that hasn’t been activated properly will only end in heartache for you and hate mail for us.


In a large mixing bowl, combine 3 c. flour and milk mixture.


Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.


Crack your eggs…


and give them a good whisking (this little heart whisk is one of my favorite tools for jobs like this). Why should you beat your eggs first? Same reason you should combine your dry ingredients before adding them to moist ingredients when making cookies and cakes–it ensures everything is well-mixed and can be evenly-distributed through your dough or batter. If you add the whole eggs, your dough may not be as consistent.


Stir in as much remaining flour as needed to make a soft dough.


This dough should be very soft–it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Don’t worry, it will firm up during the rising process. Part of what makes these rolls so good is that they’re so soft and light; if you add too much flour, they will be heavy and dense.


Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.


Punch down dough. Lightly flour your work surface


and turn dough out onto surface.


Divide in half.


Spray 2 9×13 glass pans with cooking spray. Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces.


I like to use a pizza cutter because it has a blade on each side (a plastic bowl scraper is also fantastic), so it cuts right through dough without sticking to the blade. This dough should be very easy to work with, almost like playdough. Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in the second pan.


Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375.


Bake for 15-18 minutes or until golden-brown.


When done, remove from oven. Rub a stick of cold butter over the tops of the rolls. You must now eat one. Now. While it’s hot. Then pop the rest into a bowl and no one will ever know that you cheated.


P.S. Using this filling or these fillings, this dough makes fabulous cinnamon or orange rolls. Just bake at 375 for 15-20 minutes or until golden brown.


MAKING AHEAD: We have received tons of comments and emails asking about making these rolls ahead, or freezing the dough, etc. Note that we have never before tried any of these methods so we can’t give you an answer for sure. You can try freezing the dough after they have been shaped (but before the second rise) and you can certainly try cooking and cooling completely and then freezing. Just keep in mind we only make these fresh and eat them hot from the pan so that’s all the info we can give you.


2 c. whole milk (if you’re in a pinch, you can use 2%, but whole is best. Don’t use 1% or skim)


Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts. Remove from heat. Allow to cool to lukewarm. I usually rub some ice cubes along the sides of the pan or pop the entire pan in a sink full of ice cubes to cool the mixture down because this step can take forever. This step is really important because if the mixture is too hot, it will kill the yeast.


While the milk mixture is cooling, dissolve the yeast and 1 tablespoon sugar in warm water. Let stand about 10 minutes. If the yeast hasn’t bubbled, you’ll need to repeat this step–moving on with yeast that hasn’t been activated properly will only end in heartache for you and hate mail for us.


In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.


Add beaten eggs. Why should you beat your eggs first? Same reason you should combine your dry ingredients before adding them to moist ingredients when making cookies and cakes–it ensures everything is well-mixed and can be evenly-distributed through your dough or batter. If you add the whole eggs, your dough may not be as consistent.


Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft–it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Don’t worry, it will firm up during the rising process. Part of what makes these rolls so good is that they’re so soft and light; if you add too much flour, they will be heavy and dense. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.


Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half.


Spray 2 9×13 glass pans with cooking spray. Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces. I like to use a pizza cutter because it has a blade on each side, so it cuts right through dough without sticking to the blade. This dough should be very easy to work with, almost like playdough. Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in the second pan.


Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375.


Bake for 15-18 minutes or until golden-brown.


When done, remove from oven. Rub a stick of cold butter over the tops of the rolls.


Then pop the rest into a bowl and no one will ever know that you cheated.


MAKING AHEAD: We have received tons of comments and emails asking about making these rolls ahead, or freezing the dough, etc. Note that we have never before tried any of these methods so we can’t give you an answer for sure. You can try freezing the dough after they have been shaped (but before the second rise) and you can certainly try cooking and cooling completely and then freezing. Just keep in mind we only make these fresh and eat them hot from the pan so that’s all the info we can give you


Original article and pictures take http://ourbestbites.com/2009/10/worlds-best-dinner-rolls/ site