Thursday, June 12, 2014

Honey Corn Brioche Rolls

I really wanted these to work but they didn't.  I had to throw all the dough out because it was too soft.  I definetely should have added more flour.  I may try again.  They still sound good.
1 cup warm water
3 tablespoons warm milk
1 1/2 tablespoons active dry yeast
1/3 cup honey
2 eggs, divided
2 cups bread flour
1 3/4 cups yellow corn meal
tiny pinch of kosher salt
2 1/2 tablespoons salted butter, softened
Salted Honey Butter (optional)
4 tablespoons salted butter, softened
1-2 tablespoons honey (depending on your taste)
  1. In a glass measuring cup, or glass bowl combine one cup warm water, the warm milk, yeast and about 2 tablespoons honey. Let sit, undisturbed until foamy, about five minutes. Meanwhile, beat one egg.
  2. In a large bowl, whisk the bread flour, yellow corn flour and salt. Add the butter and rub into flour mixture between your fingers, making crumbs. Stir in the yeast mixture, beaten egg and remaining honey until a dough forms. Scrape dough onto clean, well-floured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes. Or you may also use a stand mixer fitted with the dough hook, kneading it for about 4-6 minutes. The dough will be on the sticky side, but try to leave it sticky. If needed add 1 tablespoon of bread flour at a time to help the dough come together, but it should be sticky.
  3. Grease a large bowl, shape the dough into a ball and add it to bowl. Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk, one to two hours.
  4. Line two baking sheets with parchment paper. Divide dough into 8 equal balls for regular buns or 16 equal balls for sliders. Gently roll each into a ball and arrange three inches apart on the prepared baking sheets. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray or a damp kitchen towel and let the buns rise again in a warm place for one to two hours.
  5. Place a large shallow pan of water on the bottom rack of your oven and preheat the oven to 400 degrees F.
  6. Beat the remaining egg with one tablespoon water and brush it on top of the buns. Bake, turning the sheet halfway through baking, until tops are golden brown, about 15 minutes or 8-10 for the sliders. Cool completely and use within the next two days or freeze for longer storage.

30 Minute Pretzels

These pretzels were awesome and so QUICK!  I did half with salt and the other half I rolled in butter and then shoke in cinnamon sugar.  Both kids devoured them.  I used my bread machine for the kneeding and used closer to a tbsp of yeast.  I also let the dough sit for a little while to rise.

30 Minute Pretzels - from Sally's baking addiction


  • 1 and 1/2 cups warm water (lukewarm, no need to take temperature)
  • 1 packet active instant yeast (2 and 1/4 teaspoons)
  • 1 teaspoon salt
  • 1 Tablespoon granulated sugar
  • 3.75 - 4.25 cups all-purpose flour + more for the counter surface to knead (or mix of whole wheat flour and all-purpose flour)
  • 1 large egg, beaten
  • coarse sea salt for sprinkling


  1. Preheat oven to 425F degrees. Line baking sheet with parchment paper or silicone baking mat. Set aside.
  2. Dissolve yeast in warm water. Stir with a spoon until fairly mixed, about 1 minute. Some clusters of yeast will remain. Add salt and sugar; stir until fairly combined. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add up to 1/2 cup more. Poke the dough with your finger - if it bounces back, it is ready to knead.
  3. Turn the dough out onto a floured surface. Knead the dough for about 3 minutes and shape into a ball. With a sharp knife, cut ball of dough into 1/3 cup sections. This measurement does not have to be exact - use as much or little dough for each pretzel as you wish - the size of the pretzel is completely up to you.
  4. Roll the dough into a rope with an even diameter. My ropes were twenty inches long. This measurement will depend how large you want the pretzels. Once you have your long rope, take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape. See above for link to visual instructions.
  5. This fifth step is optional. You can boil 9 cups of water with 2/3 cup of baking soda. Dunk the pretzels one by one into the mixture for 30 seconds. Read why this is a good option here. But again, it's not necessary and I did not do it for these pretzels.
  6. In a small bowl, beat the egg and pour into a shallow bowl or pie dish. Dunk the shaped pretzel into the egg wash (both sides). Place on baking sheet and sprinkle with salt.
  7. Bake for 10 minutes at 425F degrees. Turn the oven to broil and bake for 5 more minutes to brown the tops. Watch closely to avoid burning.
  8. Allow to cool and enjoy. Serve warm or at room temperature. Pretzels may be stored in an airtight container or zipped top bag for up to 3 days (will lose softness). Pretzels freeze well.

Monday, June 2, 2014

Graham Cracker Cookies

I had some graham cracker crumbs to use up as well as some easter candy so I made these cookies.  They were very good.  I would make again. 

Graham Cracker Cookies from

3/4 cup butter, softened (I used 1/2 butter, 1/2 Crisco)
  1. Beat together margarine and sugars until light and fluffy. Blend in egg and vanilla. Add combined flour, graham cracker crumbs, baking soda and salt. Mix well. Stir in chocolate chips , M & M's, and nuts.
  2. Drop dough by heaping tablespoonfuls onto greased cookie sheets about 3 inches apart . Press 2 or 3 additional M & M candies on top of cookies if desired.
  3. Bake in pre-heated oven 375 degrees F (190 degrees C) for 8-10 minutes or until lightly browned. Cool on sheet about 3 minute and remove to wire racks.

Slow Cooker Cream Corn

This was awesome.  I melted the cream cheese and butter together and then stirred in the remaining ingredients.  I made some changes to the recipe.  After 4 hours it was perfect, I will definetely make again.

Slow Cooker Cream Corn - From

1 1/4 (16 ounce) packages frozen corn kernels (I used 2)
  1. In a slow cooker, combine corn, cream cheese, butter, milk, and sugar. Season with salt and pepper to taste.
  2. Cook on High for 2 to 4 hours, or on Low for 4 to 6 hours.