GRANDMA RITA'S SOFT BUTTER ROLLS
Want a roll that stays soft for days? Try these fluffy, soft rolls made with butter and love. This is my Grandma's recipe. The rolls are quick to rise due to the two packages of yeast. A special thanks to Baking Nana for writing the directions that are clear and easy to follow.
Provided by Lela
Categories BreadYeast Bread RecipesRolls and Buns
Time 1h55m
Yield 18
Number Of Ingredients 10
- Ingredients
¾ cup milk |
¼ cup butter |
¼ cup white sugar |
1 teaspoon salt |
4 ½ teaspoons active dry yeast |
1 teaspoon white sugar |
½ cup warm water (110 degrees F/45 degrees C) |
3 ½ cups bread flour, divided, or as needed |
1 egg, lightly beaten |
1 tablespoon all-purpose flour, or more as needed, for dusting |
Steps:
- Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C).
- Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
- Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky.
- Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes.
- Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven until browned, about 15 minutes.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 21.1 g, Cholesterol 16.7 mg, Fat 3.4 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 1.9 g, Sodium 156.1 mg, Sugar 3.6 g
BANANA BREAD PUDDING
When I visited my grandmother in summer, I always looked forward to the comforting banana bread pudding she'd make. With its crusty golden top, custard-like inside and smooth vanilla sauce, this pudding is a real homespun dessert. Now I make it for my grandchildren. -Mary Detweiler, Middlefield, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 17
- Ingredients
4 cups cubed day-old French or sourdough bread (1-in. pieces) |
1/4 cup butter, melted |
3 large eggs, room temperature |
2 cups whole milk |
1/2 cup sugar |
2 teaspoons vanilla extract |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/2 teaspoon salt |
1 cup sliced firm bananas (1/4-inch pieces) |
SAUCE: |
3 tablespoons butter |
2 tablespoons sugar |
1 tablespoon cornstarch |
3/4 cup whole milk |
1/4 cup light corn syrup |
1 teaspoon vanilla extract |
Steps:
- Place the bread cubes in a greased 2-qt. casserole; pour butter over top and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. , Pour over bread cubes and stir to coat. Bake, uncovered, at 375° for about 40 minutes or until a knife inserted in the center comes out clean. , Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla. Serve warm sauce over warm pudding.
Nutrition Facts : Calories 439 calories, Fat 21g fat (12g saturated fat), Cholesterol 157mg cholesterol, Sodium 561mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 1g fiber), Protein 9g protein.
HURRICANE RITA POT ROAST
I wasn't able to go grocery shopping because Rita had caused bare shelves in the stores so I looked into the freezer to see what I could use. There was a pot roast that seemed just the ticket. I thawed it out and this is the result! DW Sue really liked this one.
Provided by rickscott
Categories Roast Beef
Time 8h15m
Yield 4-5 serving(s)
Number Of Ingredients 9
- Ingredients
4 lbs pot roast |
4 medium carrots, cut up |
4 medium potatoes, peeled and cut up |
1 medium onion, chopped |
1 cup cabbage, chopped coarsely |
1 (15 ounce) can diced tomatoes |
1 teaspoon dried oregano |
2 tablespoons Worcestershire sauce |
2 cups beef broth |
Steps:
- Place roast into crockpot.
- Add remaining ingredients.
- Cook on low for 8-12 hours.
- Serve with rice.
- note: If using home made beef broth a litle salt may be needed.
Nutrition Facts : Calories 1356.9, Fat 84.2, SaturatedFat 33.9, Cholesterol 308.8, Sodium 927, Carbohydrate 55.3, Fiber 8.8, Sugar 11.1, Protein 91.2
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