Homemade Stuffing Mix

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Homemade Stuffing Mix

  • Author: Loretta

Description

Stuffing mix is often a welcome side dish, especially during cooler weather. This homemade stuffing mix recipe is as easy as adding herbs to your favorite white bread recipe (or using the Bread Machine Herbed Bread recipe found at www.bakeyourbestever.com) and cubing or shredding it with a grater to make stuffing mix.

 

If you use my Herbed Bread recipe, you can follow the recipe or choose the herbs you prefer. And Herbed Bread isn’t just useful for making stuffing. It is a tasty addition to nearly any soup or delicious all by itself with plenty of butter!

 

To dry my herbed bread, I sliced it, placed it on a baking sheet and baked it at 350 degrees (Fahrenheit) for 30 minutes. If you wish, you can cube the bread, then dry it in the oven. Set your oven temperature at 350 degrees and bake it for about 15 minutes. Check on the cubes during the drying time to ensure they aren’t getting too crispy.

 

After drying the bread (with whichever method you prefer), allow it to thoroughly cool before storing it. Once mine cooled, I broke it up in small pieces and simply stored it in a wide-mouth canning jar ad found a place for it in my pantry. It needs no refrigeration. Once dried, it should keep for up to a year (maybe longer, but it’s not likely to last nearly that long).

 

If you shred your dried bread with a grater or food processor, you can also store it at room temperature. Just make sure your seal is tight, so it doesn’t collect any moisture.


Scale

Ingredients

1 loaf dried Herbed Bread, cubed or shredded

(find herbed bread recipe at https://bakeyourbestever.com/2812-2/)

1/3 cup minced onion

½ teaspoon black pepper

¼ teaspoon salt

1 Tablespoon dried parsley flakes (optional)

1 ¼ cups water or chicken broth

3 cups stuffing mix

3 Tablespoons butter


Instructions

If preparing the stuffing on the stove top, saute the onions in the butter until they are soft. Continue with the recipe instructions.

 

The herbed bread can be dried or fresh. If using a fresh loaf, cut it into 1-inch cubes. When the loaf is fresh, gradually add water/chicken broth as it will require less liquid.

 

Prepare onion; blend pepper, salt and parsley flakes. In large bowl, mix the bread and liquid well. If the bread seems too dry, gradually add more liquid ¼ cup at a time until it’s well moistened. Blend in remaining ingredients.

 

If preparing as stove top stuffing, use low heat to warm the stuffing mix. Allow it to cook for 10 minutes, stirring every few minutes. If necessary, add 1 to 2 Tablespoons of water to keep it from sticking to the pan. Once it’s thoroughly heated, it’s ready to use.

 

To bake the stuffing as a side dish on its own, preheat the oven at 350 degrees (Fahrenheit). Bake in a covered dish for 30 minutes; stir it at 15 minutes to ensure its evenly heated.


HERBED BREAD MACHINE BREAD

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HERBED BREAD MACHINE BREAD

  • Author: Loretta

Description

If you’ve been thinking (as I did) that adding herbs to your bread might be complicated or challenging, I have great news! It’s as easy as measuring the herbs you like and adding them to your dough.

 

I’m completely serious. That’s all there is to it. If there’s anything complicated about making herbed bread, it may be in selecting the herbs you want to use.

 

This recipe has a four-herb combination that reminds me of the seasoning in stuffing. My recipe calls for dried herbs. If you use fresh herbs, double the amounts you add. Regardless of dried or fresh, you’re going to love this bread! I recommend that you consider cubing drying thick slices to use as stuffing mix. Or seasoned breadcrumbs.

 

If you already have a favorite two-pound loaf bread recipe just add the herbs in the amounts listed here. You’re going to love this bread!


Scale

Ingredients

Ingredients:

1 cup water, warmed to between 105 to 110 degrees (Fahrenheit)

1/3 cup milk

1 1/2 teaspoons yeast

¼ cup sugar, honey or maple syrup

3 ½3 ¾ cups all-purpose or bread flour

1 1/2 teaspoons salt (I recommend Himalayan pink salt)

1 teaspoon sage leaves

1 teaspoon thyme

1 ½ teaspoons oregano

1 ½ teaspoons basil leaves

3 tablespoons of butter or oil


Instructions

If necessary (typically during the winter months), use hot tap water to heat your measuring utensil and bread machine canister before preparing your

bread dough. This usually takes just a few minutes once the hot water is placed in the utensil. When you’re ready to use them, pour the water out.

Place 1 cup of hot tap water in 2-cup measuring utensil. Add the milk and sweetener of your choice. Mix well.

 

If you’re using refrigerated milk and sweetener, it will significantly cool your water. Use a digital thermometer to test the mixture’s temperature. If it’s too cold, it can be heated to the proper temperature. If it’s too warm, allow it to sit at room temperature until it reaches the 105-110 degree temperature range. If too cold, you can warm it (I prefer stovetop) to desired temperature.

 

Once the mixture temperature is in the appropriate range, dissolve the yeast in it, by stirring thoroughly. Allow the yeast mixture to rest for 3-5 minutes. It will form a foamy “head” to indicate that the yeast is activated.

 

While you’re waiting for the yeast, mix your dry ingredients. In a large mixing bowl, measure flour and salt. Blend the ingredients well.

 

If using butter, melt it just till it’s soft enough to easily blend into the bread dough or cut into small pieces.

 

Pour out the warm water in your bread machine canister (if you warmed it). Carefully pour the yeast mixture into the canister, using a spatula to clear the measuring utensil. Slowly add the flour mixture. Pour the oil or melted butter on top of the flour. Select your machine settings and start the mixing/kneading process.

 

Once the initial kneading/mixing is complete, allow the dough to rest in the bread machine pan until the second kneading cycle is completed.

 

Before the second cycle completes, prepare your bread pan. If necessary, warm the pan before coating it (spraying with non-stick product, insert parchment, etc.).

 

After the second kneading cycle is done, gently place the dough into the coated bread pan, cover it and place it in a warm area (I use my oven, which I

heat to near 80 degrees). It will take 30-45 minutes for the dough to raise.

 

Once the dough is raised, place it in a pre-heated 350-degree (Fahrenheit) oven. Bake it for 30-45 minutes until the crust is nicely browned. Remove from the oven and immediately place on a cooling rack. Try to give it several minutes to cool before you cut any slices!

 

After the loaf is thoroughly cooled, store the bread either in a plastic bag or bread-keeper. In summer, homemade bread quickly spoils and should be refrigerated or frozen once it’s cooled.



Notes

Unless you plan to use it within 24 hours, always store homemade bread in the refrigerator. Use a plastic bag or consider investing in a bread keeper.

BREAD MACHINE EZEKIEL BREAD

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BREAD MACHINE EZEKIEL BREAD

  • Author: Loretta

Description

Ezekiel bread has a reputation for being nutritious, but can it also be very tasty? This recipe is!

 

Ingredients are taken directly from the Biblical account of instructions given to Ezekiel. The secret to making this bread light and lovely? Go easy on the flour, your dough can be a bit sticky for the final rise. And use white wheat flour. It looks and tastes like white flour, but it’s a whole grain flour and contains all the nutrition and fiber of whole grain.

 

You can purchase ground flours or grind your own in a high-speed blender, especially since you use just ¼ cup of the bean, lentil, millet and barley flours. If you don’t want a coarse grind flour, grind a bit extra and sift out the coarse portions.


Scale

Ingredients

1 ¼ cups water (I use hot tap water but you can warm on the stovetop, too)

¼ cup honey or maple syrup

1 ½ teaspoons instant yeast

2 ¼ cups white wheat flour (red wheat flour produces a coarser bread)

¾ cup spelt flour

¼ cup barley flour

¼ cup millet flour

¼ cup lentil flour

¼ cup bean flour (I use black bean but any bean flour would work)

1 ½ teaspoons salt

1 Tablespoon wheat gluten (optional)

2 Tablespoons olive oil or vegetable oil


Instructions

In cold weather, I heat the measuring cup with some hot water before I use it, so it doesn’t affect the temperature range I need.

 

Measure the water and syrup into a measuring cup. Using a digital thermometer, check the temperature range. If it’s below 105, you can warm ¼ cup of the liquid on the stovetop to reach the correct temperature range. Once it’s the correct temperature, stir in the yeast, dissolving as much of the yeast as possible. Set aside.

Sift all dry ingredients well.

 

If temperatures are very cold, I use hot water to warm my bread machine canister before I use it. Pour yeast mixture into bread machine; add dry ingredients.

Pour the oil on top of the dry ingredients. Start the machine.

 

My bread machine completes a mix/knead (10-18 minutes) rest (20 minutes) mix/knead cycle (10-18 minutes). When that is complete, you can either bake the bread in your bread machine or put it in a bread pan and bake it in the oven.

To bake it in the oven, complete the bread machine cycle of mix/knead, rest, mix/knead. Then place the dough in a bread pan sprayed/coated with a non-stick product. I place my pan in my oven, which is warmed to near 100 degrees. Cover the pan with a tea towel to help keep it from drying out while the dough raises.

 

Within 30 to 45 minutes the dough should raise satisfactorily. Don’t allow it to raise too high or it’s likely to fall when you bake it. Remove the raised dough from the oven; heat the oven to 350 degrees (Fahrenheit). Bake for 30 to 45 minutes or until the crust is well browned. Remove from the oven and immediately take the bread out of the pan and cool on a rack for a couple of hours. Unless you will use the bread within 24 hours, refrigerate it once it’s cooled. That way it will keep for approximately 10 days (if you don’t eat it all!). Enjoy!



Notes

When using sprouted grains and ingredients I listed here, you will produce a bread that provides a complete protein source.

BREAD MACHINE RICE BREAD

RICE IN BREAD DOUGH?

Substituting cooked rice for part of the flour in my bread dough was an entirely new concept for me until I found a recipe noting that rice “makes delicious bread that is moist, flavorful” and has an interesting texture.

My go-to bread machine recipe has always been quite moist and soft. However, when I decided to try using some leftover rice, I found that rice does indeed produce a very soft, moist bread. Be aware, though, that, for some reason, it doesn’t toast very easily.

Here’s my Bread Machine Rice Bread recipe:

3 ½ cups all-purpose flour (may need to add some additional flour)

1 ½ teaspoons salt

1 ¼ cups water

3 Tablespoons sugar

3 tablespoons milk

1 ½ teaspoons yeast

1 egg

1 ¼ cups cooked, cooled rice

3 Tablespoons butter (you can soften or melt this or cut it in chunks when you add it to the canister)

Heat the water to a temperature range between 105 and 110 degrees (Fahrenheit) (or use hot tap water that’s in this temperature range). Dissolve the sugar in the water; add the milk. At this point, check the temperature of the mixture with a digital thermometer. It should be a minimum of 105 degrees (Fahrenheit) and not more than 110 degrees (Fahrenheit). If it’s too cool, warm slightly on the stovetop. If it’s too warm, stir it to cool it down.

Once the water/sugar/milk mixture is in the desired temperature range, dissolve the yeast in it. Set the mixture aside.

Blend the flour and salt thoroughly and set aside.

Beat the egg slightly; set aside.

Before you place the yeast mixture into the bread machine canister, warm the canister with hot water. This helps maintain an ideal temperature range for yeast activity.

Once the canister has been warmed, pour out the water you used. Place the yeast mixture in the canister, followed by the flour mixture, then the beaten egg, cooked rice and butter.

Set your bread machine on a mix/knead cycle of mix/knead for 15 minutes, rest for 20 minutes, mix/knead for 15 minutes. If your bread machine can’t be programmed for this cycle, simply set timers so you know when to start and stop the machine.

Once this cycle is complete, you can either bake the bread in the bread machine or place it in a bread pan (ideally 8.5×4.5). Prepare your bread pan by warming it (if your kitchen is somewhat cold); then use non-stick spray, butter or some non-stick ingredient to coat the pan. Place the dough in the pan and set it in a warm place to rise. Your oven, heated to at least 100 degrees (Fahrenheit), is a great place to raise bread dough. Don’t leave the oven on while the dough rises. Cover the dough with a light towel to help keep it from drying out while it raises.

It will take approximately 30 minutes for the dough to rise. At that point, remove the dough from the oven and heat the oven to 350 degrees (Fahrenheit). Bake the bread dough for 30 minutes. Once you take the bread out of the oven, immediately remove it from the pan and place it on a cooling rack.

To store the bread, use a plastic bag or bread keeper. Unless you plan to use it within 24 hours, always store homemade bread in the refrigerator.

BREAD MACHINE RYE BREAD

This bread isn’t just beautiful and tasty, it packs a powerful portion of nutrition, too!

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BREAD MACHINE RYE BREAD

  • Author: Loretta Sorensen

Description

This rye bread isn’t just beautiful to look at and tasty, it also gives you a great portion of nutrition.


Scale

Ingredients

Butter, oil or no-stick spray to coat bread pan

Ingredients:

1 ¼ cups water, ranging from 105 to 110 degrees

1 ½ teaspoons yeast

¼ cup brown sugar

1 Tablespoon gluten

2 1/42 ½ cups 100% white wheat flour (red wheat will produce a coarser loaf)

1 ¾ cup 100% rye flour

1 ½ teaspoons salt (I recommend Himalayan pink salt)

2 Tablespoons of melted butter or oil

2 Tablespoons molasses


Instructions

If necessary (typically during the winter months), use hot tap water to heat your measuring utensil and bread machine canister before preparing your bread dough. This usually takes just a few minutes once the hot water is placed in the utensil. Pour the water out before measuring your ingredients.

 

Place 1 ¼ cups of hot tap water in 2-cup measuring utensil. Add the sugar and stir it thoroughly to blend it with the water. Check the water’s temperature. If it’s below 105 degrees (Fahrenheit), warm 1 or 2 Tablespoons of the liquid on your stove top to boost the yeast mixture’s overall temperature (105-110 degrees); if too hot, allow it to cool for a few minutes. Once the mixture is within the desired temperature range, add the yeast and stir to dissolve it.

 

Allow the yeast mixture to rest for about 3 minutes. It will form a foamy “head” to indicate that the yeast is activated.

 

While you wait for the yeast, blend dry ingredients. In a large mixing bowl, measure flour, gluten and salt. Sift the ingredients together using a whisk or a fork.

 

If using butter, melt it slightly or cut into small pieces so it blends thoroughly with your dough.

 

Once your yeast mixture is ready, pour out the water used to heat the bread machine canister. Carefully pour the yeast mixture into the pan, using a spatula to clear the measuring cup. Carefully add the flour mixture to the canister. Pour the oil or softened/chopped butter and the molasses on top of the flour. Select your machine settings and start the mixing/kneading process.

 

My bread machine completes a cycle of mix/knead (10-18 minutes), rest (20 minutes), mix/knead (10-18 minutes).  Observe the dough as it mixes. It should pull away from the side of the canister. If it doesn’t, it’s too sticky. Add flour 1-2 Tablespoons at a time until it forms a solid ball.

 

Before the last part of the dough cycle completes, prepare your bread pan. If necessary, warm the pan before coating it (spraying with non-stick product, insert parchment, etc.).

 

Once the dough cycle is completed, gently place the dough into the coated bread pan, cover it and place it in a warm area (I use my oven, which I heat to close to as warm as 120 degrees). It will take 30-45 minutes for the dough to raise.

 

Once the dough is raised, place it in a pre-heated 350-degree (Fahrenheit) oven to bake for 30-45 minutes or until the crust is nicely browned. Remove from the oven and immediately place on a cooling rack. Try to give it some time to cool before you cut any slices!

 

Once it’s completely cooled, store the bread in a plastic bag. In summer, home-made bread quickly spoils and should be refrigerated once it’s cooled.


BREAD MACHINE PUMPERNICKEL BREAD

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BREAD MACHINE PUMPERNICKEL BREAD

  • Author: Loretta Sorensen
  • Prep Time: 15 minutes
  • Cook Time: Just under 2 hours
  • Total Time: -26382606.533333 minute
  • Yield: 1 1-pound loaf 1x
  • Category: Bread
  • Method: Bread Machine

Description

Whether you enjoy this dark, delicious bread over the holidays (it pairs wonderfully well with cheese or cream cheese) or as a menu staple, you’ll love both the flavor and ease of baking found in this recipe!

 

If you’ve used rye flour in the past, you know the loaf doesn’t raise as high as a loaf of white bread. That’s because the gluten structure in rye bread is different than the gluten structure of wheat. This is the reason a loaf of rye bread doesn’t raise as high as a loaf of white bread.

 

This recipe combines dark rye flour with white all-purpose flour to help produce a nice light loaf. Using the white flour also moderates the taste rye flour adds to the loaf. If you prefer a strong rye flavor, use the dark rye flour, which is made from the whole rye grain. Light and medium rye flour contain less of the rye grain, but still produce a tasty loaf of bread.

 

Molasses is also available as mild or full flavor. Using the full flavor will result in a darker, stronger flavor bread.

 

You may eliminate the maple syrup or use sugar as a substitute. For my family’s taste preference, we enjoy the flavor the syrup adds. It also contributes to the nice brown appearance of the bread.

 

If you don’t have caraway seed on hand, this bread is still very tasty and wonderful without it!

 

Choose your preferences and enjoy this lovely rye bread!

 


Scale

Ingredients

Liquids:

1 cup + 2 Tablespoons of water

1/3 cup molasses (either mild or full flavor)

¼ cup maple syrup (or regular syrup)

1 ½ teaspoons active dry yeast

Dry ingredients:

2 Tablespoons butter

1 ½ teaspoons salt

1 cup rye flour (choose dark, medium or light)

2 ½ cups all-purpose flour

3 Tablespoons cocoa

1 ½ teaspoons instant coffee granules

1 Tablespoon caraway seed (optional)


Instructions

We will reserve the molasses and add it once all the other ingredients have been added to the bread machine.

 

Warm the water to a temperature range between 105 and 112 degrees (Fahrenheit) Blend syrup with the water and check to make sure the liquid is still at least 105 degrees. Once the temperature range is correct, blend the yeast with the liquid. Set aside as you prepare the dry ingredients (allow it to sit at least 5 minutes).

 

Measure and blend flours, salt, cocoa and instant coffee granules. Reserve caraway seed to add during your bread machine’s final mix/knead cycle.

 

Place yeast mixture into the bread machine canister. Add flour mixture and melted or chopped butter. Set your machine to a cycle of 15 minutes mix/knead, 20 minutes rest, 15 minutes mix knead. In the final 5 minutes of the last cycle, add caraway seed.

 

Once the final bread machine cycle is complete, you can either bake the bread in the machine or place the dough into a bread pan and allow it to raise for 30-40 minutes.

 

Once the bread has risen (it will rise to near the top of the bread pan), bake it in a pre-heated 350-degree (Fahrenheit) oven for 35 minutes. When the bake time is complete, remove the bread and place it on a cooling rack for approximately one hour. If you can’t wait for it to cool, it’s perfectly okay to slice and enjoy it while it’s warm!

 



Notes

I recommend that you warm your utensils – especially the container used for the yeast mixture and your bread canister – to help boost yeast action. You can also use white wheat flour instead of all-purpose flour. White wheat is a whole grain flour that looks like regular white flour and produces a nice, light loaf while still giving ample nutrition. You can also use all organic ingredients, which also contributes to the overall healthy content of the loaf.

Keywords: pumpernickel bread, bread machine pumpernickel; easy pumpernickel bread; rye bread; bread machine rye bread; easy rye bread.

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CARAMEL ROLLS

  • Author: Loretta Sorensen
  • Prep Time: 90 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 24 rolls 1x
  • Category: Sweet Breads

Description

Many caramel roll recipes call for ingredients such as buttermilk or sour cream. I was delighted to come across this simple but truly tasty recipe which uses just basic ingredients. I modified it so I can make it in my bread machine. If you don’t have a bread machine, you can still make the recipe; just be sure to warm your milk to the appropriate temperature range and thoroughly knead your dough to help achieve a satisfactory rise. It’s likely to quickly become your go-to recipe for sweet rolls!


Scale

Ingredients

3 1/3 flour (either all-purpose or bread flour)

1/3 cup granulated sugar

1 teaspoon salt

4 ½ teaspoons yeast (I use instant yeast)

1 cup milk

¼ c butter, softened or chopped

1 egg, beaten

Caramel topping

1 cup brown sugar, packed

Filling:

Filling

¼ cup brown sugar, packed

1 teaspoon ground cinnamon

2 Tablespoons softened butter

½ cup butter

¼ cup corn syrup


Instructions

Dough:

Warm milk to temperature between 105- and 110-degrees (Fahrenheit). Mix in granulated sugar, stirring to dissolve. Use a digital thermometer to verify temperature range is accurate. If it’s too cold, warm a small amount to reach proper temperature range. If it’s too warm, allow it to cool. Once the temperature range is correct, add yeast, stirring to dissolve. Set the mixture aside for at least 3 minutes.

 

Sift flour and salt together in two-quart (or larger) bowl. Use a fork or small whisk to beat the egg.

 

Pour the yeast mixture into your bread machine canister (you can warm the canister with hot water if your ambient temperatures are below 80 degrees Fahrenheit). Add the beaten egg; slowly add the flour mixture. Place the butter on top of the flour. Set the bread machine on a cycle that includes: mix/knead (10-18 minutes) – 20-minute rest – mix/knead (10-18 minutes).

Caramel topping:

Melt the butter; stir in the brown sugar and bring the mixture to a boil. Remove from heat and add the corn syrup, stirring to blend it in. While it’s still hot, pour it into the 9×13-inch pan.

Filling:

Using a small bowl, mix all ingredients and set aside.

At any point during the bread machine cycle you can prepare the caramel topping and pour it into a 9×13 pan. You can also prepare the filling and set it aside.

 

Prepare a place to roll out the dough, such as a lightly floured flat surface or silicone baking mat. Once the bread machine cycle has completed, you will remove the dough from the machine and roll it out into a rectangular shape. I(f preferred, you can cut the dough ball in half and work with each half to prepare the rolls.) Using a spoon or knife, spread the softened butter across the dough surface. Sprinkle the filling mixture evenly across the dough. Roll the rectangle into a tight, rope-like shape. Seal edges with your fingers. You can stretch the dough to even it out. Use a serrated knife to slice it. The dough will yield approximately 24 pieces.

 

Place each roll on top of the caramel topping in your 9×13-inch pan, spacing each piece as evenly as possible. Bake at 350-degrees for 25 to 30 minutes.

 

Remove from the oven and immediately invert onto a plate or tray, taking care not to come in contact with the hot caramel. These rolls are delicious hot or cooled. Enjoy!



Notes

When properly stored, these rolls don’t dry out right away (they may disappear so fast you never get to find that out!). If overbaked, the caramel will harden, so watch the baking time carefully

Keywords: caramel roll recipe; easy caramel roll recipe; home-made caramel roll recipe; sweet roll recipe; easy sweet roll recipe; easy home-made sweet roll recipe

Caramel Roll

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Caramel Roll

  • Author: Loretta Sorensen
  • Prep Time: 90 minutes
  • Cook Time: I 25 minutes
  • Total Time: -26382531.533333 minute
  • Yield: 24 rolls 1x
  • Category: Sweet Bread

Description

Many caramel roll recipes call for ingredients such as buttermilk or sour cream. I was delighted to come across this simple but truly tasty recipe which uses just basic ingredients. I modified it so I can make it in my bread machine. If you don’t have a bread machine, you can still make the recipe; just be sure to warm your milk to the appropriate temperature range and thoroughly knead your dough to help achieve a satisfactory rise. It’s likely to quickly become your go-to recipe for sweet rolls!


Scale

Ingredients

3 1/3 flour (either all-purpose or bread flour)

1/3 cup granulated sugar

1 teaspoon salt

4 ½ teaspoons yeast (I use instant yeast)

1 cup milk

¼ c butter, softened or chopped

1 egg, beaten

Caramel topping

1 cup brown sugar, packed

½ cup butter

¼ cup corn syrup

Filling:

¼ cup brown sugar, packed

1 teaspoon ground cinnamon

2 Tablespoons softened butter


Instructions

Using a small bowl, mix all dry ingredients and set aside.

 

Warm milk to temperature between 105- and 110-degrees (Fahrenheit). Mix in granulated sugar, stirring to dissolve. Use a digital thermometer to verify temperature range is accurate. If it’s too cold, warm a small amount to reach proper temperature range. If it’s too warm, allow it to cool. Once the temperature range is correct, add yeast, stirring to dissolve. Set the mixture aside for at least 3 minutes.

 

Sift flour and salt together in two-quart (or larger) bowl. Use a fork or small whisk to beat the egg.

 

Pour the yeast mixture into your bread machine canister (you can warm the canister with hot water if your ambient temperatures are below 80 degrees Fahrenheit). Add the beaten egg; slowly add the flour mixture. Place the butter on top of the flour. Set the bread machine on a cycle that includes: mix/knead (10-18 minutes) – 20-minute rest – mix/knead (10-18 minutes).

 

At any point during the bread machine cycle you can prepare the caramel topping and pour it into a 9×13 pan. You can also prepare the filling and set it aside.

 

Prepare a place to roll out the dough, such as a lightly floured flat surface or silicone baking mat. Once the bread machine cycle has completed, you will remove the dough from the machine and roll it out into a rectangular shape. I(f preferred, you can cut the dough ball in half and work with each half to prepare the rolls.) Using a spoon or knife, spread the softened butter across the dough surface. Sprinkle the filling mixture evenly across the dough. Roll the rectangle into a tight rope-like shape. Seal edges with your fingers. You can stretch the dough to even it out. Use a serrated knife to slice it. The dough will yield approximately 24 pieces.

 

Place each roll on top of the caramel topping in your 9×13-inch pan, spacing each piece as evenly as possible. Bake at 350-degrees for 25 to 30 minutes.

 

Remove from the oven and immediately invert onto a plate or tray, taking care not to come in contact with the hot caramel. These rolls are delicious hot or cooled. Enjoy!



Notes

You can prepare the filling and caramel ingredients while the dough is mixing/kneading. These raise really quickly and bake in just 25 minutes. Enjoy!

Keywords: Sweet roll recipe, easy sweet roll recipe, caramel roll recipe, easy caramel roll recipe, home made caramel roll recipe, easy home made caramel roll recipe

Many caramel roll recipes call for ingredients such as buttermilk or sour cream. Since I don’t keep these ingredients on hand, I was delighted to come across this simple but truly tasty recipe which uses just basic ingredients. I modified it so I can make it in my bread machine. If you don’t have a bread machine, you can still make the recipe; just be sure to warm your milk to the appropriate temperature range and thoroughly knead your dough to help achieve a satisfactory rise. It makes about 24 rolls and is likely to quickly become your go-to recipe for sweet rolls!

Also note that, if you want a soft caramel, bake for just 25 minutes. The caramel will be just right!

 

3 1/3 cups flour (either all-purpose or bread flour)

1/3 cup granulated sugar

1 teaspoon salt

4 ½ teaspoons yeast (I use instant yeast)

1 cup milk

¼ c butter, softened or chopped

1 egg, beaten

 

Caramel topping

1 cup brown sugar, packed

½ cup butter

¼ cup corn syrup

 

Melt the butter; stir in the brown sugar and bring the mixture to a boil. Remove from heat and add the corn syrup, stirring to blend it in. While it’s still hot, pour it into the 9×13-inch pan.

 

Filling

¼ cup brown sugar, packed

1 teaspoon ground cinnamon

2 Tablespoons softened butter

Using a small bowl, mix all ingredients and set aside.

Warm milk to temperature between 105- and 110-degrees (Fahrenheit). Mix in granulated sugar, stirring to dissolve. Use a digital thermometer to verify temperature range is accurate. If it’s too cold, warm a small amount to reach proper temperature range. If it’s too warm, allow it to cool. Once the temperature range is correct, add yeast, stirring to dissolve. Set the mixture aside for at least 3 minutes.

Sift flour and salt together in two-quart (or larger) bowl. Use a fork or small whisk to beat the egg.

Pour the yeast mixture into your bread machine canister (you can warm the canister with hot water if your ambient temperatures are below 80 degrees Fahrenheit). Add the beaten egg; slowly add the flour mixture. Place the butter on top of the flour. Set the bread machine on a cycle that includes: mix/knead (10-18 minutes) – 20-minute rest – mix/knead (10-18 minutes).

At any point during the bread machine cycle you can prepare the caramel topping and pour it into a 9×13 pan. You can also prepare the filling and set it aside.

Prepare a place to roll out the dough, such as a lightly floured flat surface or silicone baking mat. Once the bread machine cycle has completed, you will remove the dough from the machine and roll it out into a rectangular shape. I(f preferred, you can cut the dough ball in half and work with each half to prepare the rolls.) Using a spoon or knife, spread the softened butter across the dough surface. Sprinkle the filling mixture evenly across the dough. Roll the rectangle into a tight rope-like shape. Seal edges with your fingers. You can stretch the dough to even it out. Use a serrated knife to slice it. The dough will yield approximately 24 pieces.

Place each roll on top of the caramel topping in your 9×13-inch pan, spacing each piece as evenly as possible. Cover and allow them to rise for 25-30 minutes in a warm location (oven is ideal). Preheat your oven and bake at 350-degrees for 25 minutes. If you overbake, the caramel will become very hard as it cools.

Once they’re baked, remove from the oven and immediately invert onto a plate or tray, taking care not to come in contact with the hot caramel. These rolls are delicious hot or cooled. Enjoy!

 

 

FLUFFY HOMEMADE WHITE BREAD RECIPE

You’ll find this recipe and all the details about my bread making method in my book, “Secrets To Baking Your Best Bread Ever” at this link:
https://bakeyourbestever.com/product/secrets-to-baking-your-best-bread-ever/

OR purchase the WHITE BREAD RECIPE PDF for just .99 cents:

 

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White Bread

  • Author: Loretta

Description

Equipment:
2-3 quart mixing bowl
2-cup measuring utensil
Tablespoon
Measuring cups, from .-cup size on up to 1-cup
Whisk or fork
Digital thermometer
Bread machine
Bread pan
Spatula
Butter, oil or no-stick spray to coat bread pan


Scale

Ingredients

  • 1 cup water, warmed to between 105 to 110 degrees (Fahrenheit)1/3 cup milk
  • 1 1/2 teaspoons yeast
  • 1/3 cup sugar, honey or maple syrup
  • 3 ½3 ¾ cups all-purpose or bread Flour
  • 1 1/2 teaspoons salt (I recommend Himalayan pink salt)3 tablespoons of melted butter or oil

Instructions

If necessary (typically during the winter months), use hot tap water to heat your measuring utensil and bread machine canister before preparing your bread dough. This usually takes just a few minutes once the hot water is placed in the utensil. Once you’re ready to use them, pour the water out.  Place 1 cup of hot tap water in 2-cup measuring utensil. Add the milk and sweetener of your choice.
Mix well.

If you’re using refrigerated milk and sweetener, it will significantly cool your water. Use a digital thermometer to test the mixture’s temperature. If it’s too cold, it can be heated to the proper temperature. If it’s too warm, allow it to sit at room temperature until it reaches the 105-110 degree temperature range. If too cold, you can heat it (microwave or stovetop) to desired temperature.

Once the mixture temperature is in the appropriate range, dissolve the yeast in it, by stirring thoroughly. Allow the yeast mixture to rest for 3-5 minutes. It will form a foamy “head” to indicate that the yeast is activated.

While you’re waiting for the yeast, mix your dry ingredients. In a large mixing bowl, measure flour and salt. Blend the ingredients well.

If using butter, melt it just till it’s soft enough to easily blend into the bread dough.  Pour out the warm water in your bread machine canister (if you warmed it). Carefully pour the yeast mixture into the canister, using a spatula to clear the measuring utensil. Slowly add the flour mixture. Pour the oil or melted butter on top of the flour. Select your machine settings and start the mixing/kneading process.

Once the initial kneading/mixing is complete, allow the dough to rest in the bread machine pan until the second kneading cycle is completed.

Before the second cycle completes, prepare your bread pan. If necessary, warm the pan before coating it (spraying with non-stick product, insert parchment, etc.).

After the second kneading cycle is done, gently place the dough into the coated bread pan, cover it and place it in a warm area (I use my oven, which I heat to near 80 degrees). It will take 30-45 minutes for the dough to raise.

Once the dough is raised, place it in a pre-heated 350-degree (Fahrenheit) oven. Bake it for 30-45 minutes until the crust is nicely browned. Remove from the oven and immediately place on a cooling rack.

Try to give it some time to cool before you cut any slices! Once it’s thoroughly cooled, store the bread either in a plastic bag or bread-keeper. In summer, homemade bread quickly spoils and should be refrigerated or frozen once it’s cooled.