Category: Bread

Butterhorns

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Butterhorns

Prep Time3 hours 30 minutes
Cook Time15 minutes
Total Time3 hours 45 minutes
Course: Bread
Servings: 36 rolls

Ingredients

  • 1 cup scalded milk (180-185 degrees)
  • 1/2 cup butter, room temperature
  • 1/2 cup sugar
  • 1 tsp salt
  • 2 1/4 tsp instant yeast (1 pkg)
  • 3 large eggs, beaten
  • 4-4 3/4 cups all-purpose flour
  • 6 tbsp melted butter, for brushing

Instructions

  • Place butter, sugar, and salt in the bowl of a stand mixer fitted with a dough hook. Pour the scalded milk into the bowl. Mix until the butter and sugar are dissolved, and the mixture cools slightly to 120°F or less, 6 minutes.
  • Add beaten eggs to the warm mixture and mix. Add 4 cups flour and the instant yeast. Use the stand mixer (or by hand) and knead the dough until it is smooth and beginning to pull away from the sides of the bowl, 6-8 minutes. If the dough is sticking to the sides of the bowl and is tacky, you will need to add more flour, 1-2 tbsp at a time, until smooth.
  • Once the dough clears the side of the mixing bowl and just slightly sticks to the bottom of the mixing bowl, remove the dough and knead a few times by hand on a lightly floured surface. The dough should be slightly tacky but not stick to the board while you are continually kneading.
  • Put the dough in a large oiled bowl to rise. Place a damp towel (or plastic wrap) over the bowl to ensure the dough will not dry out. Put the bowl in a warm place to rise until doubled, about 1 to 1 ½ hours.
  • Once risen, punch down the dough and cut it in thirds. Shape each third into a ball and punch out any air bubbles. Roll out each dough ball to a 15-inch circle (about ¼-inch thick) on a well-floured surface. Brush with melted butter, then cut into 12 triangles, as one would for a pizza. Start by cutting in quarters, then each quarter into three triangles. Take one triangle, stretch the end slightly, then roll up tightly. Pinch the ends to create a seal, then place the pinched end down on a parchment-lined baking sheet. Let the prepared butterhorns raise until they are about doubled in size (about 1 to 1 ½ hours).
  • Place into a preheated 350°F oven and bake for 8-15 minutes, switching racks and watching carefully to ensure the tops and bottoms do not overbake but turn lightly golden.
  • Remove from the oven and brush with melted butter. Let cool but serve warm.

Amish Friendship Bread

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Amish Friendship Bread

Ingredients

Bread ingredients:

  • 3 eggs
  • 1 cup sugar
  • 1/2 tsp vanilla
  • 1/2 tsp baking soda
  • 2 cups flour
  • 1 cup oil
  • 1/2 cup milk
  • 2 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 5 oz box vanilla instant pudding

Instructions

  • Day 1 Do nothing. This is the date on the bag your received.
  • Day 2 Mush the bag.
  • Day 3 Mush the bag.
  • Day 4 Mush the bag.
  • Day 5 Mush the bag.
  • Day 6 Add 1 cup flour, 1 cup sugar, 1 cup milk. Mush the bag.
  • Day 7 Mush the bag.
  • Day 8 Mush the bag.
  • Day 9 Mush the bag.
  • Day 10 Mix and divide the starter and bake your two loaves.

Dividing the Starter

  • Pour entire contents of the starter bag into a non-metal bowl. Add 1 1/2 cups flour, 1 1/2 cups sugar, and 1 1/2 cups of milk. Mix well. Measure out 4 separate starter bags by pouring 1 cup batter into 4 separate 1 gallon ziplocl baggies. Mark each bag with that days date. Keep one for yourself and give three to friends.

Baking your bread:

  • Preheat oven to 325 degrees and add the following to the remaining batter.
  • Grease 2 large loaf pans and dust the greased pans with additional mixed sugar and cinnamon. Divide batter between the two pans.
  • Bake for 1 hour. Cool until bread loosens from the pans and remove the loaves.
  • Serve warm or cold.
  • If you keep a starter for yourself, you wlil bake every 10 days. Bread freezes very well.

Lion House Rolls

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Lion House Rolls

Source KSL.com and the Lion House Cookbook
Prep Time10 minutes
Cook Time20 minutes
Rising Time1 hour 30 minutes
Course: Bread
Servings: 24 rolls

Equipment

  • Electric mixer
  • 2 large baking sheets

Ingredients

  • 2 cups warm water
  • 2/3 cup instant nonfat dry mil
  • 2 tbsp active dry yeast (about 2 packages)
  • 1/4 cup sugar
  • 2 tsp salt
  • 1/3 cup butter, softened (5 1/2 tbsp) plus extra for brushing rolls after baking
  • 1 large egg
  • 5- 5 1/2 cups all-purpose flour or bread flour for a lighter roll

Instructions

  • In the large bowl of an electric mixer, combine the warm water and the milk powder and stir so the milk dissolves.
  • Add the yeast to this mixture while water and milk mixture is still warm. Let the yeast proof (dissolve and start to react/bubble) for a couple of minutes. It helps to cover the bowl with a towel to get it to proof.
  • Add the sugar, salt, butter, egg, and 2 cups of the flour. Mix on low speed until ingredients are wet,t hen turn to medium speed and mix for 2 minutes.
  • Stop the mixer and add 3 more cups of flour (now 5 cups total). Mix on low speed until the ingredients are wet, then turn the mixer on medium speed and mix for 2 minutes. The dough will be getting stiff.
  • Add approximately 1/2 cup of flour and mix again. (By hand or mixer.) The dough should be soft, not overly sticky, and not stiff. It should be pulling away from the sides of the mixer. Scrape the dough off the sides of the bowl and to the center.
  • Pour one tablespoon of oil all around the sides of the bowl. Turn the dough over in the bowl to coat it with the oil. Cover with a kitchen towel or plastic wrap and allow it to rise in a warm place until doubled in size. (About one hour.)
  • Sprinkle a cutting board or counter with flour and put the dough on the flour.
  • Roll the dough into a rectangle 1/4 inch thick and brush with melted butter. (About 1/4 cup.)
  • Cut the rectangle into smaller rectangles that are roughly 2" x 4". (A little smaller than a dollar bill.) If you make an "L" with your thumb and first finger, that will be about how wide and tall to cut your rectangles.
  • Roll each rectangle into the Lion House shape and place them on a greased (or parchment-lined baking sheet with the end of the roll resting on the sheet. Cover again with a towel or plastic wrap.
  • Let the rolls rise in a warm place until the rolls are doubled in size. (About 1-1 1/2 hours.)
  • Bake at 375 degrees for 15-20 minutes or until they are golden brown. Brush with melted salted butter while hot. Yields 2- 2 1/2 dozen rolls.

Options

  • You can freeze the shaped rolls for later use. Simply double the amount of yeast used when making the dough. After the first rise, shape the rolls but do not rise again. Instead, place rolls on a baking sheet and immediately place in freezer. When dough is frozen solid, remove the rolls from the pan and place in a plastic bag. Squeeze excess air out of bag and seal. Rolls can be frozen for 3 weeks.