Friday, December 22, 2017

Stir & Pour Thin Sandwich Buns - MYO Yeast Bread Mix Series

Stir & Pour Bread Mix Variety
What if I was to tell you that you can make a huge variety of Homemade Yeast Breads with less work than making Just-Add-Water Pancakes from a Mix?

A Homemade Yeast Bread that can be made - start to finish - in less than an hour with no kneading, and about 5 minutes of hands-on time?

It's true!

And it's DELICIOUS!

Over the next couple of weeks, I'll share a series of delicious breads - all made from this super-easy mix! Be sure to subscribe to see them all! Subscription options are at the bottom of my blog page.


It all started when I found this great blog post from Heavenly Homemakers. Her bread is Whole Wheat with a Vegan option, and is adapted from "Cooking Guy" on Youtube.  HIS bread requires an expensive stand mixer and uses cream and eggs (and HE is VERY CUTE and THREE YEARS OLD!).

I tentatively adapted the recipe, and made a 1/2 batch. I poured it into a cookie sheet & baked it. When it came out, I thinly spread it with Buttery Spread & cut it into Bread Sticks. I sprinkled 1/2 of the sticks with Garlic Salt, and the other half with Cinnamon Sugar and set them on the table by the children. I quickly put the baking dishes in the sink and returned to the table just in time to see the last child devour the last bite. I knew I had a hit!

I liked the ideas from Heavenly Homemakers & Cooking Guy, but I adapted their recipes my needs (vegan, no mixer, white bread) to to look like this (for one batch):

Pour & Stir White Bread - Single Batch
(Scroll Down for multi-batch mix!)
In Bowl, Combine in this order:
2 1/2 Cups Warm Water (That not-even-a-tiny-bit-hot water demanded by fussy toddlers for baths ; )
4 Cups Flour (Unbleached, All Purpose)
2 Tablespoons Sugar
2 teaspoons Yeast
1 teaspoon Salt
Stir well till it looks smooth. This should stir easily - almost as easily as cake batter. If it is thick, add a splash more water. It stirs up quite easily, and doesn't require long mixing or beating - just stir till it looks smooth - about a minute.
Cover loosely (I just put a paper plate or pot lid loosely over the bowl!) and wait 1/2 hour.
While you're waiting, preheat oven to 425 Fahrenheit.
When the 1/2 hour has passed, pour into a baking pan that has been oiled or lined with parchment paper (Parchment paper is more effective under larger pieces to prevent sticking, but for nonstick Muffin tins, I simply oil)
Bake 20-25 minutes till done. NO NEED TO WAIT FOR A SECOND RISING!
Remove from oven, cool slightly, serve as desired.

In the following days, I made a few different varieties - all ready to share!
And the ideas are still coming!

But then being intrinsically lazy - um - I mean - EFFICIENT - I decided it wasn't easy enough! I mean, what's all this with mixing FIVE ingredients every time I want to make Bread?!

What a hassle! ; )

So, I did some calculations and made a large batch mix.

So, NOW whenever I want to make bread, I just add water & stir!

Here's the Mix:

MYO Stir & Pour Yeast Bread Mix
In a Gallon Container (Zippered Bag or Canister) THOROUGLY combine by shaking. I recommend that you layer the ingredients in rather than dumping the whole bag of flour in at once OR stir it thoroughly with a spoon, to ensure even distribution of ingredients:
One 5# bag Unbleached All-Purpose Flour
1/2 Cup Sugar
3 Tablespoons Yeast (This is the one I use, but any should be fine)
1 1/2 Tablespoons Salt

Bread Mix Ingredients - Flour, Sugar, Yeast, Salt



Combine in 1 Gallon Container, Label, Shake
This mix can be stored in a cool, dry place (like a pantry) if you'll use it fairly quickly- I'd say about a month storage time should be reasonable. If you'll use it more slowly, you'll need to store it in the fridge because of the active yeast. (We have been known to leave our bulk active dry yeast in a cool dry place for 3 months with no ill effect)

To Use:
Combine in large (2 1/2 quarts or more) bowl
4 level Cups Mix
2 1/2 cups warm water

Stir Till Smooth


Stirring should take less than 1 minute

Stir well till it looks smooth. This should stir easily - almost as easily as cake batter. If it is thick, add a splash more water. It stirs up quite easily, and doesn't require long mixing or beating - just till it looks pretty smooth - about a minute.
Cover loosely (I put a paper plate over the bowl!) and wait 1/2 hour. (or cover with a slightly vented lid & leave in fridge till you need it - I used mine the next day for one batch, & it worked great!)
While you're waiting, preheat oven to 425 Fahrenheit.

Dough rises a lot in 1/2 hour!

When the 1/2 hour has passed, pour into a baking pan that has been oiled or lined with parchment paper (Parchment paper is more effective under larger pieces to prevent sticking, but for nonstick Muffin tins, I simply oil). NO NEED TO WAIT FOR A SECOND RISING!
Bake 20-25 minutes till done.
Remove from oven, cool slightly, serve as desired.
All varieties bake at 425 Fahrenheit, for 20-25 Min



Sandwich Buns:

Drop by spoonsful onto parchment lined pan & bake:

Sandwich Bun Dough







Sandwich Buns fresh from oven, before slicing crosswise





So, there ya have it - a yeast bread that is easier to make than just-add-water pancakes, and produces an amazingly delicious variety of breads!

Stay Tuned for the Whole Series!









Wednesday, December 20, 2017

Stir & Pour Calzone Casserole - MYO Yeast Bread Mix Series

Stir & Pour Bread Mix Variety
One of my family's favorite meals is Spinach Mushroom Calzones. I get regular requests to make Calzones for dinner - especially from my daughter.

But, which of my recipes is one of the most time consuming to make?

You guessed it!

Calzones!

But then, I devised Calzone Casserole. It's the best of both worlds - all the tastes of Calzones, but quick and easy : )

And, this method opens up a world of options for casseroles made with other fillings - use your creativity & fill it with your favorite!

And - if you like this recipe, check out the others in this series:


Here's how it works:
This is a layered dish consisting of Pizza Sauce (I use a 14 oz jar from the store), Spinach Mushroom filling, and a home baked yeast-bread topping. And it is SO easy.

Calzone Casserole



Calzone Casserole

Stir together dough:
2 1/2 cups warm water
Add The following ingredients OR 4 Cups MYO Yeast Bread Mix:
4 cups Unbleached Flour
2 Tablespoons Sugar
2 teaspoons Yeast
1 teaspoon Salt

Set aside for 1/2 hour, while you make the filling & preheat the oven to 425F.

Make Filling:
3/4 tsp Onion Powder
1 to 2 teaspoons Minced Garlic
Add:
1 (10 to 12 ounce) package frozen, chopped spinach (thawed and drained and squeezed dry)
Mix:
1 (14 to 16 ounce) package firm tofu, mashed with fork or with hands (I prefer the refrigerated kind in plastic tubs to the aseptically packaged varieties)
2 Tablespoons Lemon Juice
½ teaspoon Salt
½ teaspoon Pepper
1 (4oz) can Mushrooms, drained
Mix together thoroughly (clean hands work best for mixing)

Assemble:
Oil 9x13" baking dish
Spread bottom of dish with Pizza Sauce - about 1/2 cup
Add filling (above)



Spread the rest of the jar of sauce over the filling


Pour about 1/2 of the dough over the entire casserole, spreading from the middle to the edges (use as much as you need to adequately cover the filling, reserving the rest). Do not seal edges of dough the pan - this way steam can escape during baking. Use more or less of the dough, depending how thick you want the bread layer to be on the finished product.



Pop in preheated oven & bake for 20-25 minutes, till golden brown.




Pour remaining dough into parchment paper lined cookie sheet and spread  slightly. Bake next to casserole to make breadsticks!

Remove casserole from oven and spread with a little Buttery Spread & sprinkle with Garlic Salt.

Remove Bread from oven and spread with Buttery Spread & Garlic Salt. Cut with Pizza Cutter into Breadsticks.

Cool casserole slightly, cut in squares with Pizza Cutter & serve.

Try a bite of Calzone Casserole - it's delicious!


This is being shared on
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This is How We Roll
Encouraging Hearts & Homes
Funtastic Friday




Monday, December 18, 2017

Stir & Pour Foccacia - MYO Yeast Bread Mix Series

Stir & Pour Bread Mix Variety
What if I was to tell you that you can make a huge variety of Homemade Yeast Breads with less work than making Just-Add-Water Pancakes from a Mix?

A Homemade Yeast Bread that can be made - start to finish - in less than an hour with no kneading, and about 5 minutes of hands-on time?

It's true!

And it's DELICIOUS!

Over the next couple of weeks, I'll share a series of delicious breads - all made from this super-easy mix! Be sure to subscribe to see them all! Subscription options are at the bottom of my blog page.

It all started when I found this great blog post from Heavenly Homemakers. Her bread is Whole Wheat with a Vegan option, and is adapted from "Cooking Guy" on Youtube.  HIS bread requires an expensive stand mixer and uses cream and eggs (and HE is VERY CUTE and THREE YEARS OLD!).

I tentatively adapted the recipe, and made a 1/2 batch. I poured it into a cookie sheet & baked it. When it came out, I thinly spread it with Buttery Spread & cut it into Bread Sticks. I sprinkled 1/2 of the sticks with Garlic Salt, and the other half with Cinnamon Sugar and set them on the table by the children. I quickly put the baking dishes in the sink and returned to the table just in time to see the last child devour the last bite. I knew I had a hit!

I liked the ideas from Heavenly Homemakers & Cooking Guy, but I adapted their recipes my needs (vegan, no mixer, white bread) to to look like this (for one batch):

Pour & Stir White Bread - Single Batch
(Scroll Down for multi-batch mix!)
In Bowl, Combine in this order:
2 1/2 Cups Warm Water (That not-even-a-tiny-bit-hot water demanded by fussy toddlers for baths ; )
4 Cups Flour (Unbleached, All Purpose)
2 Tablespoons Sugar
2 teaspoons Yeast
1 teaspoon Salt
Stir well till it looks smooth. This should stir easily - almost as easily as cake batter. If it is thick, add a splash more water. It stirs up quite easily, and doesn't require long mixing or beating - just stir till it looks smooth - about a minute.
Cover loosely (I just put a paper plate or pot lid loosely over the bowl!) and wait 1/2 hour.
While you're waiting, preheat oven to 425 Fahrenheit.
When the 1/2 hour has passed, pour into a baking pan that has been oiled or lined with parchment paper (Parchment paper is more effective under larger pieces to prevent sticking, but for nonstick Muffin tins, I simply oil)
Bake 20-25 minutes till done. NO NEED TO WAIT FOR A SECOND RISING!
Remove from oven, cool slightly, serve as desired.

In the following days, I made a few different varieties - all ready to share!
And the ideas are still coming!

But then being intrinsically lazy - um - I mean - EFFICIENT - I decided it wasn't easy enough! I mean, what's all this with mixing FIVE ingredients every time I want to make Bread?!

What a hassle! ; )

So, I did some calculations and made a large batch mix.

So, NOW whenever I want to make bread, I just add water & stir!

Here's the Mix:

MYO Stir & Pour Yeast Bread Mix
In a Gallon Container (Zippered Bag or Canister) THOROUGLY combine by shaking. I recommend that you layer the ingredients in rather than dumping the whole bag of flour in at once OR stir it thoroughly with a spoon, to ensure even distribution of ingredients:
One 5# bag Unbleached All-Purpose Flour
1/2 Cup Sugar
3 Tablespoons Yeast (This is the one I use, but any should be fine)
1 1/2 Tablespoons Salt

Bread Mix Ingredients - Flour, Sugar, Yeast, Salt



Combine in 1 Gallon Container, Label, Shake
This mix can be stored in a cool, dry place (like a pantry) if you'll use it fairly quickly- I'd say about a month storage time should be reasonable. If you'll use it more slowly, you'll need to store it in the fridge because of the active yeast. (We have been known to leave our bulk active dry yeast in a cool dry place for 3 months with no ill effect)

To Use:
Combine in large (2 1/2 quarts or more) bowl
4 level Cups Mix
2 1/2 cups warm water

Stir Till Smooth


Stirring should take less than 1 minute

Stir well till it looks smooth. This should stir easily - almost as easily as cake batter. If it is thick, add a splash more water. It stirs up quite easily, and doesn't require long mixing or beating - just till it looks pretty smooth - about a minute.
Cover loosely (I put a paper plate over the bowl!) and wait 1/2 hour. (or cover with a slightly vented lid & leave in fridge till you need it - I used mine the next day for one batch, & it worked great!)
While you're waiting, preheat oven to 425 Fahrenheit.

Dough rises a lot in 1/2 hour!

When the 1/2 hour has passed, pour into a baking pan that has been oiled or lined with parchment paper (Parchment paper is more effective under larger pieces to prevent sticking, but for nonstick Muffin tins, I simply oil). NO NEED TO WAIT FOR A SECOND RISING!
Bake 20-25 minutes till done.
Remove from oven, cool slightly, serve as desired. 
All varieties bake at 425 Fahrenheit, for 20-25 Min




Foccacia:  
Line Two edged 9" x 12'"cookie sheets (mine are from the Dollar Tree!) with Parchment paper. Pour half a batch into each pan. Spread with Spoon to cover bottom of pan. Lightly oil dough before baking & sprinkle with your favorite Foccacia Seasoning. I like to use a light sprinkling of Rosemary, Circles of Onion sliced paper-thin, and Salt. Bake. Cut in Squares with Pizza Cutter.

(It's interesting that my daughter, who objected to the use of Rosemary OR Onion on this recipe LOVED this Foccacia so much that she wants it for every meal now : )

Pour Dough into pan & spread it with spoon





Cover with favorite toppings before baking




Beautiful Golden Foccacia coming out of the oven


Slice in squares with Pizza Cutter





Try a Piece of Delicious Foccacia, fresh from the Oven



Have another! They're really good!






So, there ya have it - a yeast bread that is easier to make than just-add-water pancakes, and produces an amazingly delicious variety of breads!

Stay Tuned for the Whole Series!

This post was featured on

Melt in Your Mouth Monday


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Friday, December 15, 2017

Stir & Pour Sandwich & Toasting Loaf - MYO Yeast Bread Mix Series

Stir & Pour Bread Mix Variety
What if I was to tell you that you can make a huge variety of Homemade Yeast Breads with less work than making Just-Add-Water Pancakes from a Mix?

A Homemade Yeast Bread that can be made - start to finish - in less than an hour with no kneading, and about 5 minutes of hands-on time?

It's true!

And it's DELICIOUS!

Over the next couple of weeks, I'll share a series of delicious breads - all made from this super-easy mix! Be sure to subscribe to see them all! Subscription options are at the bottom of my blog page.

It all started when I found this great blog post from Heavenly Homemakers. Her bread is Whole Wheat with a Vegan option, and is adapted from "Cooking Guy" on Youtube.  HIS bread requires an expensive stand mixer and uses cream and eggs (and HE is VERY CUTE and THREE YEARS OLD!).

I tentatively adapted the recipe, and made a 1/2 batch. I poured it into a cookie sheet & baked it. When it came out, I thinly spread it with Buttery Spread & cut it into Bread Sticks. I sprinkled 1/2 of the sticks with Garlic Salt, and the other half with Cinnamon Sugar and set them on the table by the children. I quickly put the baking dishes in the sink and returned to the table just in time to see the last child devour the last bite. I knew I had a hit!

I liked the ideas from Heavenly Homemakers & Cooking Guy, but I adapted their recipes my needs (vegan, no mixer, white bread) to to look like this (for one batch):

Pour & Stir White Bread - Single Batch
(Scroll Down for multi-batch mix!)
In Bowl, Combine in this order:
2 1/2 Cups Warm Water (That not-even-a-tiny-bit-hot water demanded by fussy toddlers for baths ; )
4 Cups Flour (Unbleached, All Purpose)
2 Tablespoons Sugar
2 teaspoons Yeast
1 teaspoon Salt
Stir well till it looks smooth. This should stir easily - almost as easily as cake batter. If it is thick, add a splash more water. It stirs up quite easily, and doesn't require long mixing or beating - just stir till it looks smooth - about a minute.
Cover loosely (I just put a paper plate or pot lid loosely over the bowl!) and wait 1/2 hour.
While you're waiting, preheat oven to 425 Fahrenheit.
When the 1/2 hour has passed, pour into a baking pan that has been oiled or lined with parchment paper (Parchment paper is more effective under larger pieces to prevent sticking, but for nonstick Muffin tins, I simply oil)
Bake 20-25 minutes till done. NO NEED TO WAIT FOR A SECOND RISING!
Remove from oven, cool slightly, serve as desired.

In the following days, I made a few different varieties - all ready to share!
And the ideas are still coming!

But then being intrinsically lazy - um - I mean - EFFICIENT - I decided it wasn't easy enough! I mean, what's all this with mixing FIVE ingredients every time I want to make Bread?!

What a hassle! ; )

So, I did some calculations and made a large batch mix.

So, NOW whenever I want to make bread, I just add water & stir!

Here's the Mix:

MYO Stir & Pour Yeast Bread Mix
In a Gallon Container (Zippered Bag or Canister) THOROUGLY combine by shaking. I recommend that you layer the ingredients in rather than dumping the whole bag of flour in at once OR stir it thoroughly with a spoon, to ensure even distribution of ingredients:
One 5# bag Unbleached All-Purpose Flour
1/2 Cup Sugar
3 Tablespoons Yeast (This is the one I use, but any should be fine)
1 1/2 Tablespoons Salt

Bread Mix Ingredients - Flour, Sugar, Yeast, Salt



Combine in 1 Gallon Container, Label, Shake
This mix can be stored in a cool, dry place (like a pantry) if you'll use it fairly quickly- I'd say about a month storage time should be reasonable. If you'll use it more slowly, you'll need to store it in the fridge because of the active yeast. (We have been known to leave our bulk active dry yeast in a cool dry place for 3 months with no ill effect)

To Use:
Combine in large (2 1/2 quarts or more) bowl
4 level Cups Mix
2 1/2 cups warm water

Stir Till Smooth


Stirring should take less than 1 minute

Stir well till it looks smooth. This should stir easily - almost as easily as cake batter. If it is thick, add a splash more water. It stirs up quite easily, and doesn't require long mixing or beating - just till it looks pretty smooth - about a minute.
Cover loosely (I put a paper plate over the bowl!) and wait 1/2 hour. (or cover with a slightly vented lid & leave in fridge till you need it - I used mine the next day for one batch, & it worked great!)
While you're waiting, preheat oven to 425 Fahrenheit.

Dough rises a lot in 1/2 hour!

When the 1/2 hour has passed, pour into a baking pan that has been oiled or lined with parchment paper (Parchment paper is more effective under larger pieces to prevent sticking, but for nonstick Muffin tins, I simply oil). NO NEED TO WAIT FOR A SECOND RISING!
Bake 20-25 minutes till done.
Remove from oven, cool slightly, serve as desired.
All varieties bake at 425 Fahrenheit, for 20-25 Min




Loaf Bread:
Line bottom (not sides) of loaf pan with parchment paper. Oil paper & sides of pan. Pour to fill to top (any extra may be made into breadsticks, see above). Bake. Cool slightly. Cut around sides to loosen. Invert pan to remove from pan. Peel off paper (unless paper stayed in the pan). Cool Thoroughly before slicing. This is a tender loaf that will be tricky to slice. An electric knife may help, but I haven't tried that yet. I LOVE the way this bread toasts! : )

Place Parchement in Bottom of pan & oil sides of pan





Fill Loaf Pan to Top

Finished Loaf



Slicing





Crumb




So, there ya have it - a yeast bread that is easier to make than just-add-water pancakes, and produces an amazingly delicious variety of breads!

Stay tuned for the whole series! 

This is being shared on:
Home Matters
Funtastic Friday
Pretty Pintastic
Simple Saturday
Our Mini Linky Party
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Wednesday, December 13, 2017

Stir & Pour Dinner Rolls - MYO Yeast Bread Mix Series

Stir & Pour Bread Mix Variety
What if I was to tell you that you can make a huge variety of Homemade Yeast Breads with less work
than making Just-Add-Water Pancakes from a Mix?

A Homemade Yeast Bread that can be made - start to finish - in less than an hour with no kneading, and about 5 minutes of hands-on time?

It's true!

And it's DELICIOUS!

Over the next couple of weeks, I'll share a series of delicious breads - all made from this super-easy mix! Be sure to subscribe to see them all! Subscription options are at the bottom of my blog page.


It all started when I found this great blog post from Heavenly Homemakers. Her bread is Whole Wheat with a Vegan option, and is adapted from "Cooking Guy" on Youtube.  HIS bread requires an expensive stand mixer and uses cream and eggs (and HE is VERY CUTE and THREE YEARS OLD!).

I tentatively adapted the recipe, and made a 1/2 batch. I poured it into a cookie sheet & baked it. When it came out, I thinly spread it with Buttery Spread & cut it into Bread Sticks. I sprinkled 1/2 of the sticks with Garlic Salt, and the other half with Cinnamon Sugar and set them on the table by the children. I quickly put the baking dishes in the sink and returned to the table just in time to see the last child devour the last bite. I knew I had a hit!

I liked the ideas from Heavenly Homemakers & Cooking Guy, but I adapted their recipes my needs (vegan, no mixer, white bread) to to look like this (for one batch):

Pour & Stir White Bread - Single Batch
(Scroll Down for multi-batch mix!)
In Bowl, Combine in this order:
2 1/2 Cups Warm Water (That not-even-a-tiny-bit-hot water demanded by fussy toddlers for baths ; )
4 Cups Flour (Unbleached, All Purpose)
2 Tablespoons Sugar
2 teaspoons Yeast
1 teaspoon Salt
Stir well till it looks smooth. This should stir easily - almost as easily as cake batter. If it is thick, add a splash more water. It stirs up quite easily, and doesn't require long mixing or beating - just stir till it looks smooth - about a minute.
Cover loosely (I just put a paper plate or pot lid loosely over the bowl!) and wait 1/2 hour.
While you're waiting, preheat oven to 425 Fahrenheit.
When the 1/2 hour has passed, pour into a baking pan that has been oiled or lined with parchment paper (Parchment paper is more effective under larger pieces to prevent sticking, but for nonstick Muffin tins, I simply oil)
Bake 20-25 minutes till done. NO NEED TO WAIT FOR A SECOND RISING!
Remove from oven, cool slightly, serve as desired.

In the following days, I made a few different varieties - all ready to share!
And the ideas are still coming!

But then being intrinsically lazy - um - I mean - EFFICIENT - I decided it wasn't easy enough! I mean, what's all this with mixing FIVE ingredients every time I want to make Bread?!

What a hassle! ; )

So, I did some calculations and made a large batch mix.

So, NOW whenever I want to make bread, I just add water & stir!

Here's the Mix:

MYO Stir & Pour Yeast Bread Mix
In a Gallon Container (Zippered Bag or Canister) THOROUGLY combine by shaking. I recommend that you layer the ingredients in rather than dumping the whole bag of flour in at once OR stir it thoroughly with a spoon, to ensure even distribution of ingredients:
One 5# bag Unbleached All-Purpose Flour
1/2 Cup Sugar
3 Tablespoons Yeast (This is the one I use, but any should be fine)
1 1/2 Tablespoons Salt

Bread Mix Ingredients - Flour, Sugar, Yeast, Salt



Combine in 1 Gallon Container, Label, Shake
This mix can be stored in a cool, dry place (like a pantry) if you'll use it fairly quickly- I'd say about a month storage time should be reasonable. If you'll use it more slowly, you'll need to store it in the fridge because of the active yeast. (We have been known to leave our bulk active dry yeast in a cool dry place for 3 months with no ill effect)

To Use:
Combine in large (2 1/2 quarts or more) bowl
4 level Cups Mix
2 1/2 cups warm water

Stir Till Smooth


Stirring should take less than 1 minute

Stir well till it looks smooth. This should stir easily - almost as easily as cake batter. If it is thick, add a splash more water. It stirs up quite easily, and doesn't require long mixing or beating - just till it looks pretty smooth - about a minute.
Cover loosely (I put a paper plate over the bowl!) and wait 1/2 hour. (or cover with a slightly vented lid & leave in fridge till you need it - I used mine the next day for one batch, & it worked great!)
While you're waiting, preheat oven to 425 Fahrenheit.

Dough rises a lot in 1/2 hour!

When the 1/2 hour has passed, pour into a baking pan that has been oiled or lined with parchment paper (Parchment paper is more effective under larger pieces to prevent sticking, but for nonstick Muffin tins, I simply oil). NO NEED TO WAIT FOR A SECOND RISING!
Bake 20-25 minutes till done.
Remove from oven, cool slightly, serve as desired.
All varieties bake at 425 Fahrenheit, for 20-25 Min

Muffin-Shaped Dinner Rolls:
Oil Nonstick Muffin tins - fill to top. Bake. Cool slightly. Remove from pan by rotating each roll gently. Cool.


Fill Oiled Muffin Tins to top

Muffin Shaped Dinner Rolls





So, there ya have it - a yeast bread that is easier to make than just-add-water pancakes, and produces an amazingly delicious variety of breads!

Stay Tuned for the Entire Series!

This is being shared on
Penny Pinching Party
Melt in your Mouth Monday
Home & Garden Thursday 
Our Mini Linky Party
Booknificent Thursday
This is How We Roll
Encouraging Hearts & Homes








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