Yummy Yeast Rolls

YEAST ROLL DOUGH

1 egg

¾ cup water (70°-80°)

2 tbsp. butter (softened)

¼ cup dry milk powder

¾ tsp. salt

1½ cup all-purpose flour

1½ cup whole wheat flour

¼ cup sugar

2¼ tsp. yeast

Combine all ingredients starting with wet items first and ending with yeast, in bread machine.  Select the dough setting.

When cycle stops, turn out dough on lightly floured surface.  Divide dough in half. Roll each into 10x15 inch rectangles.  Let rest and make filling.  Each half will make 12 buns.

YUMMY PEANUT BUTTER FILLING             

¾ cup brown sugar

¼ cup flour

¾ cup crunchy peanut butter

3 tbsp. softened butter or margarine

Combine in bowl and mix well.  Divide in half and spread over each rectangle.  Roll up the long side of the dough and pinch along the sides to seal.  Slice into twelve rolls. Place on lightly greased cookie sheet and cover with dish towel to let rise 30-45 minutes or until doubled in size.

Preheat oven to 375°.  Bake 20 minutes.  Remove from cookie sheet and place on wire racks to cool slightly.  Drizzle with yummy glaze if desired.

YUMMY GLAZE

1 cup confectioner’s sugar

2-3 tbsp. orange juice

Combine in bowl and mix to desired spreading consistency.  Drizzle over each bun and serve immediately.  Store leftovers in air tight container.

Food for Thought:

➤January is Bread Machine Baking Month.

➤Sandwiches account for 50% of the world’s bread consumption.

➤According to Scandinavian superstition, a boy and girl who eat from the same loaf of bread are destined to fall in love.

➤On average, each American consumes 53 pounds of bread per year.

➤The first loaf of commercially sliced bread in the United States was sold on July 7, 1928 in Chillicothe, Missouri.

➤The average bread maker uses less energy than a coffee maker, utilizing approximately 9 kilowatt-hours per month.

➤The first home bread maker was sold in 1986 by the Matshushita Electric Industrial Co., now known as Panasonic.

➤Ancient Egyptians are usually credited with the invention of yeast leavening, as well as the oven, so they are considered early bread pioneers.

Things to consider if you are buying a bread machine:

Size Matters: Know where you plan to stow your bread maker when not in use. They will use precious kitchen real estate. 

How big:  A 1-pound bread pan machine should yield 8 slices, while a 1 1/2 pound pan should provide 12 slices; a 2 pound pan 16 slices; and a 2 1/2 pound pan 20 slices. Know who you are feeding.

Basic or whistles:  If you are only going to bake white bread, select a simpler model, since white bread requires only the basic, or white, cycle to produce a good result. If whole grains, wheat, pizza dough or jams are on the meal plan, you’ll need to consider a machine with extra “cycles.” Whole wheat or whole grain cycles allow longer rising times for the dense loaves; while a cycle for French bread decreases kneading time and adds more time for rising. Some machines feature quick or rapid cycles that cut baking time by an hour; while others are programmed with a regular bake cycle that is always a speedy two or two-and-a-half hours. Fast and fresh!

  

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,