Soft Buttery Rolls

I love making whole grain breads and typically when I make bread that’s the route I go anymore.  But for holidays I always make a soft white roll.
If you aren’t experienced with bread making this is a great recipe to start with.  White bread is much easier to make than whole grain as well.
These are super soft, buttery, and you can use the dough to make all manner of shapes.  Sometimes it’s fun to do a variety of shapes for a holiday meal as well.  There are so many you can do, but these are a few easy ones to get you started!  My daughters love to help make the bread and it’s a fun thing to get the kids helping with.  Don’t worry how perfect they look, they will still taste good!
While these are super easy, they are also some of the best rolls you’ll ever have!

SOFT BUTTERY ROLLS

2 cups warm water
2 Tablespoons sugar
1 1/2 Tablespoons active dry yeast (or 2 packages)
5-6 cups all purpose flour
2 teaspoons kosher salt
1/4 cup instant powdered milk (2 T non-instant)
1 egg
1/2 cup unsalted butter, melted (plus extra for brushing)

In a small bowl add the sugar and yeast to the warm water.  Gently mix and leave to bloom for 5-10 minutes.
In the bowl of a stand mixer (or large mixing bowl if mixing by hand) measure in 3 cups of the flour, the salt, and milk powder.
Whisk to combine well.
Add the egg and melted butter to the bloomed yeast mixture.  Pour into the flour and mix until well combined.
Add flour, 1/2 cup at a time, until dough starts to pull together.
Lightly flour your counter and scrape dough out.  Knead for several minutes.  Add flour as needed but don’t be tempted to over flour.
The dough should be slightly sticky.
Place in a greased container and cover with plastic wrap or a tea towel and let rise for 45 to 60 minutes.
Dough is done rising when it is double in size and when you poke it with a finger it doesn’t bounce back.

For rolls:
Divide dough into 24 for smaller rolls, or 12 for large rolls.
Form each section into a roll by pulling the dough and tucking on the bottom to make a smooth top.

Place on a lightly greased baking sheet and let rise until double in size, approximately 25-30 minutes.
Bake for about 15 minutes (add extra time as needed depending on size of rolls.) Brush with melted butter right when you take out of the oven.
For pan rolls:
Form rolls, place rolls about 1/4 inch apart in a 9 by 13 pan.  Rise and bake as above.
For Flowers and Pumpkins:
Shape rolls.  After the rise use sharp kitchen scissors to snip 5 times around the edges, cutting all the way through. Bake as usual.

Add a pretzel stick or rod “stem” after baking for pumpkins.

For Bow Knots:
Divide into 24 sections (or 12 for large knots)
Roll into a rope and tie a knot.  Place on greased baking sheets and let rise and bake as usual.

For Rosettes:
Follow directions for bow knots, but make an open knot with a hole.

Tuck one end underneath and up into the hole.  Tuck the other through the hole from the top side to the bottom.
Raise 25-30 minutes. Bake at 400 degrees for 15 minutes.

For Crescent Rolls:
Divide dough into 4 equal sections.  Roll each section into a 12 inch circle.  Brush with melted butter and cut into 12 pieces.

Starting from wide end roll up and place on greased baking sheet, with the small end tucked underneath.
Raise 25-30 minutes. Bake at 400 degrees for 15 minutes.
(If you want large crescents, divide dough into 2 instead of 4 and roll out to an 18 inch circle.  Cut and rise and bake as usual, adding a few minutes to the bake time).

For Turkey Rolls:
Make crescent rolls as directed, but instead of rolling up place in greased mini muffin tins with ends on top of pan.
Use scissors to snip 3-4 times to make tail feathers.  Raise and bake as usual.

Gobble gobble!

Soft Buttery Rolls

Ingredients

  • 2 cups warm water
  • 2 Tablespoons sugar
  • 1 1/2 Tablespoons active dry yeast (or 2 packages)
  • 5-6 cups all purpose flour
  • 2 teaspoons kosher salt
  • 1/4 cup instant powdered milk (2 T non-instant)
  • 1 egg
  • 1/2 cup unsalted butter, melted (plus extra for brushing)

Instructions

  • In a small bowl add the sugar and yeast to the warm water.  Gently mix and leave to bloom for 5-10 minutes.
  • In the bowl of a stand mixer (or large mixing bowl if mixing by hand) measure in 3 cups of the flour, the salt, and milk powder.
  • Whisk to combine well.
  • Add the egg and melted butter to the bloomed yeast mixture.  Pour into the flour and mix until well combined.
  • Add flour, 1/2 cup at a time, until dough starts to pull together.
  • Lightly flour your counter and scrape dough out.  Knead for several minutes.  Add flour as needed but don't be tempted to over flour.  
  • The dough should be slightly sticky.
  • Place in a greased container and cover with plastic wrap or a tea towel and let rise for 45 to 60 minutes.
  • Dough is done rising when it is double in size and when you poke it with a finger it doesn't bounce back.
  • For rolls:
  • Divide dough into 24 for smaller rolls, or 12 for large rolls.
  • Form each section into a roll by pulling the dough and tucking on the bottom to make a smooth top.
  • Place on a lightly greased baking sheet and let rise until double in size, approximately 25-30 minutes.
  • Bake for about 15 minutes (add extra time as needed depending on size of rolls.) Brush with melted butter right when you take out of the oven.
  • For pan rolls:
  • Form rolls, place rolls about 1/4 inch apart in a 9 by 13 pan.  Rise and bake as above. 
  • For Flowers and Pumpkins:
  • Shape rolls.  After the rise use sharp kitchen scissors to snip 5 times around the edges, cutting all the way through. Bake as usual.
  • Add a pretzel stick or rod "stem" after baking for pumpkins.
  • For Bow Knots:
  • Divide into 24 sections (or 12 for large knots)
  • Roll into a rope and tie a knot.  Place on greased baking sheets and let rise and bake as usual.
  • For Rosettes:
  • Follow directions for bow knots, but make an open knot with a hole.
  • Tuck one end underneath and up into the hole.  Tuck the other through the hole from the top side to the bottom.
  • Raise 25-30 minutes. Bake at 400 degrees for 15 minutes.
  • For Crescent Rolls:
  • Divide dough into 4 equal sections.  Roll each section into a 12 inch circle.  Brush with melted butter and cut into 12 pieces.
  • Starting from wide end roll up and place on greased baking sheet, with the small end tucked underneath.
  • Raise 25-30 minutes. Bake at 400 degrees for 15 minutes.
  • (If you want large crescents, divide dough into 2 instead of 4 and roll out to an 18 inch circle.  Cut and rise and bake as usual, adding a few minutes to the bake time).
  • For Turkey Rolls:
  • Make crescent rolls as directed, but instead of rolling up place in greased mini muffin tins with ends on top of pan.
  • Use scissors to snip 3-4 times to make tail feathers.  Raise and bake as usual.
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    Birthday Scones

    Birthday Scones

    If ever there was a food that summed up my 8 year old I think this would be it.  Sweet, fun, and lots of colorful sprinkles! 😀 She made these for a baking contest at our county fair this August and won first place!  These are really a sweet biscuit and definitely something kids can make.  My Biscuits 101 post can be found here for more tips and tricks if you haven’t made biscuits before or need help getting them to turn out better.

    BIRTHDAY SCONES

    2 cups flour
    1/4 cup sugar
    1/2 tsp salt
    1 T baking powder
    ½ cup unsalted butter
    ½ cup sprinkles
    ¼ cup mini chocolate chips
    ¼ cup white chocolate chips
    ½ cup milk (more if needed)
    1 egg

    For egg wash:
    1 egg
    1 T cream

    Preheat oven to 450 degrees.
    Mix the flour, sugar, salt, and baking powder together in a medium bowl.
    Cut in the butter with a pastry blender until smaller than the size of peas.
    Stir in the sprinkles and chocolate chips.
    Lightly beat the egg in a small bowl and mix with the milk.
    Make a well in the flour mixture and pour in the milk.
    Stir with a fork just until combined.  Add an extra 1-2 T of milk if needed to bring dough together.
    Pat dough on a lightly floured surface until about ½ inch thick.  Cut with a 2- 2 ½ inch fluted circle cutter.
    Place on an ungreased baking sheet, spacing circles so they are about 1/8 to 1/4 inch apart.
    Combine the egg and cream for the egg wash, and brush tops of scones.
    Bake for about 8-10 minutes or until golden brown.

    Birthday Scones

    Ingredients

    • 2 cups flour
    • 1/4 cup sugar
    • 1/2 tsp salt
    • 1 T baking powder
    • ½ cup unsalted butter
    • ½ cup sprinkles
    • ¼ cup mini chocolate chips
    • ¼ cup white chocolate chips
    • ½ cup milk (more if needed)
    • 1 egg
      For egg wash:
    • 1 egg
    • 1 T cream

    Instructions

  • Preheat oven to 450 degrees.
  • Mix the flour, sugar, salt, and baking powder together in a medium bowl.
  • Cut in the butter with a pastry blender until smaller than the size of peas.
  • Stir in the sprinkles and chocolate chips.
  • Lightly beat the egg in a small bowl and mix with the milk.
  • Make a well in the flour mixture and pour in the milk.
  • Stir with a fork just until combined. Add an extra 1-2 T of milk if needed to bring dough together.
  • Pat dough on a lightly floured surface until about ½ inch thick. Cut with a 2- 2 ½ inch fluted circle cutter.
  • Place on an ungreased baking sheet, spacing circles so they are about 1/8 to 1/4 inch apart.
  • Combine the egg and cream for the egg wash, and brush tops of scones.
  • Bake for about 8-10 minutes or until golden brown.
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    Lime Poppy Seed Scones

    Lime Poppy Seed Scones

    Sooo, I haven’t posted in awhile…. I was having some technical difficulties here.  Turns out I just needed to do updates.  I am so lost with technology.  I am in my mid 30’s and have NEVER sent a text.  I don’t even know how to check my messages on my cell phone.  No joke.  But you know what I can do? Bake scones 🙂 These won me first place in the King Arthur Flour Baking Contest at our county fair last month.  Funny thing is, I entered the exact same scones in another scone contest at same fair.. and they didn’t even place. 🙂  I love them, with their bright citrus flavor and crunchy poppy seeds.  I adapted them from my other version here.  They are perfect with a cup of herbal tea.

    LIME POPPY SEED SCONES (2nd version)
    Lime juice powder adds a great citrus punch, but if you don’t have any handy (I have to order it online), just double the amount of lime zest.

    2 cups flour
    1/4 cup sugar
    1/2 tsp salt
    1 T baking powder
    1 ½ tsp lime juice powder, optional
    ½ cup unsalted butter
    zest from 1 lime
    2 tsp poppy seeds
    1 T lime juice
    1 egg
    1/2 cup cream (extra if needed) 

    For egg wash:
    1 egg
    1 T cream
    2 tsp sanding sugar

    Mix the flour, sugar, salt, baking powder, and lime juice powder together in a medium bowl.
    Cut in the butter with a pastry blender until resembles the size of peas.
    Stir in the zest and poppy seeds.
    Combine the lime juice, egg, and cream in a small bowl or measuring cup, then make a well in the flour mixture and pour in.
    Stir with a fork just until combined.
    If needed, add additional cream, 1 T at a time.  Gently knead to bring dough together.
    Turn out onto a lightly floured surface and pat to ½ inch thickness.
    Cut using a biscuit cutter (I like a 2 ¼ inch fluted circle).
    Place on an ungreased baking sheet, spacing them 1/8 to ¼ inch apart.
    Combine the egg and cream for the egg wash, and brush tops of the scones.
    Sprinkle with sugar, and bake at 450 for about 10- 12 minutes or until golden brown.

    Lime Poppy Seed Scones

    Ingredients

    • 2 cups flour
    • 1/4 cup sugar
    • 1/2 tsp salt
    • 1 T baking powder
    • 1 ½ tsp lime juice powder, optional
    • ½ cup unsalted butter
    • zest from 1 lime
    • 2 tsp poppy seeds
    • 1 T lime juice
    • 1 egg
    • 1/2 cup cream (extra if needed)
      For egg wash:
    • 1 egg
    • 1 T cream
    • 2 tsp sanding sugar

    Instructions

  • Mix the flour, sugar, salt, baking powder, and lime juice powder together in a medium bowl.
  • Cut in the butter with a pastry blender until resembles the size of peas.
  • Stir in the zest and poppy seeds.
  • Combine the lime juice, egg, and cream in a small bowl or measuring cup, then make a well in the flour mixture and pour in.
  • Stir with a fork just until combined.
  • If needed, add additional cream, 1 T at a time. Gently knead to bring dough together.
  • Turn out onto a lightly floured surface and pat to ½ inch thickness.
  • Cut using a biscuit cutter (I like a 2 ¼ inch fluted circle).
  • Place on an ungreased baking sheet, spacing them 1/8 to ¼ inch apart.
  • Combine the egg and cream for the egg wash, and brush tops of the scones.
  • Sprinkle with sugar, and bake at 450 for about 10- 12 minutes or until golden brown.
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    Chai Spiced Scones with Brown Sugar Glaze

    Chai Spiced Scones with Brown Sugar Glaze

     

    If you know me much at all, you know I’m a total herbal tea junkie.  One of my favorites is Celestial Seasoning’s Bengal Spice.  It’s an herbal version of chai tea, which usually contains black tea leaves.  I was trying to figure out how to infuse scones with that flavor and figured I could steep the cream with the tea.  It worked, but I wanted to bump up that flavor a little more.  With some spices added to the dough I finally had what I was looking for.  With that little hint of black pepper, these remind of pfeffernusse.  I think I’ll be making them for a Christmas tea sometime.  Of course, if you know me much at all… you know me and my girls are ready for Christmas now! 😀

    CHAI SPICED SCONES WITH BROWN SUGAR GLAZE

    Scones:
    2 cups flour
    ¼ cup brown sugar
    ½ tsp kosher salt
    1 T baking powder
    1 tsp cinnamon
    ¼ tsp ground cloves
    ¼ tsp freshly grated nutmeg
    1/8 tsp ground ginger
    1/8 tsp black pepper

    ½ cup unsalted butter
    1 cup heavy cream, divided (or milk works fine too)
    3 Chai tea bags (I used Celestial Seasonings Bengal Spice)
    1 egg

    Glaze:
    6 T brown sugar
    2 T unsalted butter
    pinch kosher salt
    1-2 T cream (reserved from recipe)
    ¼ tsp cinnamon
    pinch cloves
    pinch nutmeg

    Put the cream in a small pot and bring just to a simmer over medium heat.  Add the tea bags, cover pot, and remove from heat.  Let steep 5 minutes then remove tea bags and transfer cream to a bowl and chill in the refrigerator.  (This can be done the day before even).
    Preheat the oven to 450 degrees F.  Lightly grease a baking sheet and set aside.
    Measure all of the dry ingredients into a medium bowl and whisk together to combine.
    Cut butter into 1 inch cubes and cut into the dry ingredients with a pastry blender until butter is smaller than peas.
    Make a well in the center of the bowl.  Lightly beat the egg with ¾ cup of the cream (reserve the remaining cream for the glaze).  Pour into the well and use a fork to stir together until combined.
    Turn dough out onto a lightly floured counter and pat to ½ inch thickness.
    Cut with a circle or fluted circle cutter and place on baking tray ¼ – ½ inch apart.
    Bake for 10-12 minutes.

    To make the glaze:
    Melt the butter in a small pot.  Add the remaining ingredients  (start with just 1 T of cream) and whisk until sugar is melted.  Add the additional T of cream if needed.
    Drizzle over scones.

    Chai Spiced Scones with Brown Sugar Glaze

    Ingredients

      Scones:
    • 2 cups flour
    • ¼ cup brown sugar
    • ½ tsp kosher salt
    • 1 T baking powder
    • 1 tsp cinnamon
    • ¼ tsp ground cloves
    • ¼ tsp freshly grated nutmeg
    • 1/8 tsp ground ginger
    • 1/8 tsp black pepper
    • ½ cup unsalted butter
    • 1 cup heavy cream, divided (or milk works fine too)
    • 3 Chai tea bags (I used Celestial Seasonings Bengal Spice)
    • 1 egg
      Glaze:
    • 6 T brown sugar
    • 2 T unsalted butter
    • pinch kosher salt
    • 1-2 T cream (reserved from recipe)
    • ¼ tsp cinnamon
    • pinch cloves
    • pinch nutmeg

    Instructions

  • Put the cream in a small pot and bring just to a simmer over medium heat. Add the tea bags, cover pot, and remove from heat. Let steep 5 minutes then remove tea bags and transfer cream to a bowl and chill in the refrigerator. (This can be done the day before even).
  • Preheat the oven to 450 degrees F. Lightly grease a baking sheet and set aside.
  • Measure all of the dry ingredients into a medium bowl and whisk together to combine.
  • Cut butter into 1 inch cubes and cut into the dry ingredients with a pastry blender until butter is smaller than peas.
  • Make a well in the center of the bowl. Lightly beat the egg with ¾ cup of the cream (reserve the remaining cream for the glaze). Pour into the well and use a fork to stir together until combined.
  • Turn dough out onto a lightly floured counter and pat to ½ inch thickness.
  • Cut with a circle or fluted circle cutter and place on baking tray ¼ – ½ inch apart.
  • Bake for 10-12 minutes.
  • To make the glaze:
  • Melt the butter in a small pot. Add the remaining ingredients (start with just 1 T of cream) and whisk until sugar is melted. Add the additional T of cream if needed.
  • Drizzle over scones.
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    Sourdough Popovers

    Something about popovers makes me think of Christmastime.  Maybe it’s from “Little Women”?  Regardless, they are so yummy and quick too.  Having  a fresh bread item with dinner always makes it feel more special in my opinion, and popovers are really handy to have in your arsenal because they are so quick and easy.
    My mom made popovers often when I was a kid, usually for sunday dinner.  We always used muffin tins, and they were wonderful… and then I bought a popover pan.  Once you try one you’ll be hooked.  They rise so much better and just taste… yummier somehow. 🙂  But if you don’t have one, no worries, use a muffin tin and they will still be great.  My go to popover recipe can be found here and while I still make them mostly I love making these sourdough on occasion, they only have a slight tang from the sourdough so even if you don’t care for sourdough bread you’ll probably like these.
    Oh yes, and if you don’t have a sourdough starter and don’t want to make one, I bought mine from King Arthur Flour and have been very happy with it.
    SOURDOUGH POPOVERS
    Makes 6 standard popovers or 10-12 if using a standard muffin tin
    1 cup milk
    3 eggs
    1/2 cup sourdough starter
    3/4 tsp salt
    1 cup flour
    2 T butter
    Warm the milk on the stove top or in the microwave until it is just slightly warm to the touch.  Whisk in the eggs, sourdough starter and salt.
    Next add the flour and mix just until it comes together (some lumps are fine).Place 1 tsp butter in each tin of your popover pan and place  in the oven while it’s preheating to 450 degrees.  (If using a muffin pan, place 1/2 tsp butter in each tin).
    When hot remove pan from oven and quickly pour the batter in tins, filling almost to the top.  Bake for 15 minutes, then reduce heat to 375 degrees and bake for 15 to 20 more minutes.  Serve immediately.
    Recipe slightly adapted from King Arthur Flour
    Sourdough Popovers

    Serving Size: 6 popovers (12 if using standard muffin pan)

    Ingredients

    • 1 cup milk
    • 3 eggs
    • 1/2 cup sourdough starter
    • 3/4 tsp salt
    • 1 cup flour
    • 2 T butter

    Instructions

  • Warm the milk on the stove top or in the microwave until it is just slightly warm to the touch. Whisk in the eggs, sourdough starter and salt.
  • Next add the flour and mix just until it comes together (some lumps are fine).Place 1 tsp butter in each tin of your popover pan and place in the oven while it's preheating to 450 degrees. (If using a muffin pan, place 1/2 tsp butter in each tin).
  • When hot remove pan from oven and quickly pour the batter in tins, filling almost to the top. Bake for 15 minutes, then reduce heat to 375 degrees and bake for 15 to 20 more minutes. Serve immediately.Recipe slightly adapted from King Arthur Flour
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    Bacon Cornbread

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    My hubby isn’t the biggest cornbread fan, but it seemed fitting to make some with this chili.  So  I decided to try making some with bacon… and it worked 🙂

    I took a skillet cornbread recipe from one of my favorite cookbooks and added some bacon and also cracked black pepper.  The cast iron skillet really gives the cornbread a great crust. Since there is no flour, just cornmeal, this is a more crumbly, less cakey cornbread, but we thought it was very flavorful and went well with the chili.

    BACON CORNBREAD

    1/2 lb bacon
    1 c yellow cornmeal
    2 sp sugar
    1 tsp baking powder
    1/2 tsp salt
    3/4 tsp cracked black pepper
    1/4 tsp baking soda
    1/3 c boiling water
    3/4 cup buttermilk
    1 egg

    Cook bacon until crisp, then chop.  Reserve bacon drippings, measure out 4 tsp of drippings.  (Add oil to make this amount if needed.)
    Place the bacon drippings in an 8 inch cast iron skillet and place in a 450 degree oven.
    In a small bowl whisk together 2/3 cup of the cornmeal, sugar, baking powder, salt, pepper, and baking soda together.
    Place the remaining 1/3 cup cornmeal in another medium bowl and pour the boiling water over it.  Stir until well combined.
    Whisk in the buttermilk until smooth, then add the egg.  When the iron skillet is hot, fold the dry ingredients into the wet and pour the hot drippings into the batter and stir to combine.
    Pour the batter into the skillet and bake for about 20 minutes or golden brown.
    Flip the cornbread out onto a wire rack and cool for a couple minutes before serving.

    Recipe adapted from The Americas Test Kitchen Family Cookbook

    Bacon Cornbread

    Ingredients

    • 1/2 lb bacon
    • 1 c yellow cornmeal
    • 2 sp sugar
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 3/4 tsp cracked black pepper
    • 1/4 tsp baking soda
    • 1/3 c boiling water
    • 3/4 cup buttermilk
    • 1 egg

    Instructions

  • Cook bacon until crisp, then chop. Reserve bacon drippings, measure out 4 tsp of drippings. (Add oil to make this amount if needed.)
  • Place the bacon drippings in an 8 inch cast iron skillet and place in a 450 degree oven.
  • In a small bowl whisk together 2/3 cup of the cornmeal, sugar, baking powder, salt, pepper, and baking soda together.
  • Place the remaining 1/3 cup cornmeal in another medium bowl and pour the boiling water over it. Stir until well combined.
  • Whisk in the buttermilk until smooth, then add the egg. When the iron skillet is hot, fold the dry ingredients into the wet and pour the hot drippings into the batter and stir to combine.
  • Pour the batter into the skillet and bake for about 20 minutes or golden brown.
  • Flip the cornbread out onto a wire rack and cool for a couple minutes before serving.
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    Double Chocolate Zucchini Bread

    I love getting recipes from friends.  They usually turn out great and become a favorite.  This is one of those.  I don’t remember which friend gave it to me, I think it was at a recipe exchange or something, but it’s a winner!
    Especially this time of year when zucchini threatens to overtake the world.
    And why make zucchini bread when you can make chocolate zucchini bread.
    It’s a no brainer.
    This bread comes out super soft but isn’t too crumbly and not mushy like some zucchini breads.  And while some zucchini bread recipes call for wringing the moisture out of the zucchini first, you don’t need to bother with that here, it won’t be mushy.  So go forth and conquer the zucchini my friends.. with chocolate. 🙂

    DOUBLE CHOCOLATE ZUCCHINI BREAD
    2 cups flour
    1/2 cup cocoa powder
    1 cup sugar
    2 tsp baking powder
    1/2 tsp salt
    2 eggs
    1/3 cup oil
    3/4 cup buttermilk
    1 tsp vanilla
    2 med zucchini, shredded (about 1- 1 1/4 cups)
    1 cup chocolate chips

    Whisk together the flour, cocoa, sugar, baking powder, and salt in a large bowl.
    In another bowl whisk together the eggs, oil, buttermilk, and vanilla.
    Add to dry ingredients and mix until almost fully combined.  Add in zucchini and chocolate chips and finish mixing until well distributed.
    Pour in a greased 9 by 5 inch loaf pan and bake at 350 degrees for about 50-60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
    Let cool on a wire rack for a bit before turning out of pan onto wire rack to cool completely before slicing.

    Double Chocolate Zucchini Bread

    Ingredients

    • 2 cups flour
    • 1/2 cup cocoa powder
    • 1 cup sugar
    • 2 tsp baking powder
    • 1/2 tsp salt
    • 2 eggs
    • 1/3 cup oil
    • 3/4 cup buttermilk
    • 1 tsp vanilla
    • 2 med zucchini, shredded (about 1- 1 1/4 cups)
    • 1 cup chocolate chips

    Instructions

  • Whisk together the flour, cocoa, sugar, baking powder, and salt in a large bowl.
  • In another bowl whisk together the eggs, oil, buttermilk, and vanilla.
  • Add to dry ingredients and mix until almost fully combined. Add in zucchini and chocolate chips and finish mixing until well distributed.
  • Pour in a greased 9 by 5 inch loaf pan and bake at 350 degrees for about 50-60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
  • Let cool on a wire rack for a bit before turning out of pan onto wire rack to cool completely before slicing.
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    Whole Wheat Tortillas


    I had planned on sharing all kinds of Mexican recipes with you all last week, for Cinco de Mayo.  Well… I shared about 4 anyways. : )
    I usually buy my tortillas for convenience, but I am kind of shocked at how much more expensive whole wheat ones are last time I checked.
    So, I decided to make my own, of course!
    Tortillas are really easy to make, especially if you have a tortilla press.
    And if you have kids, pressing the tortilllas is something mine usually love to do.
    Just remember to plan ahead and make your dough in the morning, since these are almost completely whole wheat it really helps if the dough has a full 8 hours to rest.  If you don’t, they’ll still be okay, you just won’t be able to roll them as thin.

    WHOLE WHEAT TORTILLAS

    1 cup white flour
    4 cups whole wheat flour
    1/2 cup plus 2 T shortening
    2 tsp salt
    1 3/4 cups boiling water

    Mix the flours and salt together in a bowl, then use your fingers to rub in the shortening.  Make a well in the center and pour in the water.
    Use a fork to mix well.  Knead to a smooth dough, sprinkle with a little extra flour if needed.  Divide into 24 balls, place on a tray and cover with a tea towel.  Let rest for at least a couple of hours, up to 8.
    Either roll out the balls to desired thickness, or use a tortilla press.


    (I line mine with a cut open gallon Ziplock bag)
    Cook on a dry skillet or griddle without oil until golden and cooked through.  If your tortillas are hard to roll or press, try letting the dough rest longer.
    Makes 24 tortillas.

    Recipe adapted from Shelf Reliance

    Whole Wheat Flax Biscuits

    I am lucky enough to live within a little drive from Bob’s Red Mill and their factory store.  I could spend hours in there, finding all kinds of new grains to try.  Recently, when my Mom and I went there we had breakfast and they had the most amazing whole wheat biscuits with flax seed.
    I HAD to figure out how to make them!  I own both the Bob’s Red Mill Baking Book and Cookbook, so I scoured them until I found one that looked similar to what we had eaten there.
    The recipe didn’t have the flax, so I added that in and tweaked a bit, and I think I have it!
    I never thought I would make another biscuit that compared to my classic baking powder biscuits.   But I was wrong.  I really love the hearty flavor of these, and the flax adds so much too.
    You could probably make these completely with whole wheat, but they won’t be quite as light.
    We even liked these warmed over the next day, and were perfect with a little raspberry jam. Yum!
    WHOLE WHEAT FLAX BISCUITS
    1 2/3 cups unbleached white flour
    1 cup whole wheat flour
    1/3 cup flax meal*
    3 T sugar
    1 T baking powder
    1 tsp baking soda
    1 tsp salt
    12 T unsalted butter, chilled and diced
    1 cup buttermilk
    In a large bowl, whisk together the flours, flax, sugar, baking powder, baking soda, and salt.
    Using your fingers or a pastry blender to cut in the butter until you have pea sized clumps.
    Add the buttermilk and stir in just until moistened.
    Knead dough briefly until it comes together.
    Use a 1/4 cup measure (or a large scooper) to measure out dough.
    Drop onto a lightly greased baking sheet, placing biscuits close together.
    Alternatively, you could pat or roll out dough and cut into rounds.
    Flatten mounds slightly (not too much).
    Bake at 425 degrees for 12 to 15 minutes, or until golden brown.
    *You can buy flax allready ground up as flax meal, but I store whole flax seed in my freezer, and use either whole or grind to make flax meal as needed.
    I use my spice grinder to coarsely grind the flax, but a food processor or blender would probably work as well. Just don’t use your wheat grinder, as seeds will gum up those.
    Recipe adapted from Bob’s Red Mill Baking Book

    Lime Poppy Seed Scones

    Breakfast in bed.  It sounds like such a nice idea.  Unless you have kids.
    And then there’s kids jumping, crumbs flying, syrup on pillows… you get the picture.
    Well, my alternative is tea and scones for a mid-day light meal.  On Sundays we usually have dinner a little early, so scones and some herbal tea is perfect to have after church for a light lunch.
    You could use lemon instead of lime in this recipe, but I really love the flavor of lime, so that’s always my first choice.  And since I don’t always have fresh limes on hand, I always keep some lime juice powder from King Arthur Flour on hand, and also some powdered lemon peel from Penzey’s Spices.  Both work well for replacing lime or lemon zest.
    Just remember you are basically making biscuits here, so don’t overwork your dough, and check out my Biscuits 101 for more tips.
    LIME POPPY SEED SCONES
    Recipe by My Stained Apron
    2 cups flour
    1/4 cup sugar
    1/2 tsp salt
    2 1/2 tsp baking powder
    6 T unsalted butter, cold and cut in cubes
    zest from 1 lime, optional
    2 tsp poppy seeds
    1 T lime juice
    1 egg
    1/2 cup plus 2 T cream
    For egg wash:
    1 egg
    1 T cream
    2 tsp sanding sugar
    Mix the flour, sugar, salt, and baking powder together in a medium bowl.
    Cut in the butter with a pastry blender until resembles the size of peas.
    Stir in the zest and poppy seeds.
    Combine the lime juice, egg, and cream in a small bowl or measuring cup, then make a well in the flour mixture and pour in.
    Stir with a fork just until combined.
    If needed, gently knead just to make dough come together.
    Pat into a circle about 9 inches.
    Cut into 6 wedges (you could also cut with a biscuit cutter as well).
    Place on lightly greased baking sheet, spacing wedges so they are just barely not touching.  (1/8 to 1/4 inch space between).
    Combine the egg and cream for the egg wash, and brush tops of wedges.
    Sprinkle with sugar, and bake at 425 for about 12- 14 minutes or until golden brown.
     
    Lime Poppy Seed Scones

    Ingredients

    • 2 cups flour
    • 1/4 cup sugar
    • 1/2 tsp salt
    • 2 1/2 tsp baking powder
    • 6 T unsalted butter, cold and cut in cubes
    • zest from 1 lime, optional
    • 2 tsp poppy seeds
    • 1 T lime juice
    • 1 egg
    • 1/2 cup plus 2 T cream
      For egg wash:
    • 1 egg
    • 1 T cream
    • 2 tsp sanding sugar

    Instructions

  • Mix the flour, sugar, salt, and baking powder together in a medium bowl.
  • Cut in the butter with a pastry blender until resembles the size of peas.
  • Stir in the zest and poppy seeds.
  • Combine the lime juice, egg, and cream in a small bowl or measuring cup, then make a well in the flour mixture and pour in.
  • Stir with a fork just until combined.
  • If needed, gently knead just to make dough come together.
  • Pat into a circle about 9 inches.
  • Cut into 6 wedges (you could also cut with a biscuit cutter as well).
  • Place on lightly greased baking sheet, spacing wedges so they are just barely not touching. (1/8 to 1/4 inch space between).
  • Combine the egg and cream for the egg wash, and brush tops of wedges.
  • Sprinkle with sugar, and bake at 425 for about 12- 14 minutes or until golden brown.
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