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Old-Fashioned Soft and Buttery Yeast Rolls

And just THAT Good butter. They never fail to make huge, long, soft, fluffy and buttery rolls.

Preparation time includes kneading and rising time. It adapts well to any shaping method you like or you can bake it in muffin cups. They smell delicious yeast while baking and they always send me on a journey to yeast roll heaven! For Remaining Rolls: 10 seconds in the microwave will recreate the “hot out of the oven” magic!

Relatively easy to make old fashioned rolls you will never fail to make a huge, long, tender, fluffy, buttery and indulgent yeast recipe !! Just give them a chance, I promise the result will be amazing !! Certainly a guard !!

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There is nothing better than the smell of freshly baked bread, and these buttery rolls will be watering in your mouth as you bake. Hot outside of the oven, it is very soft and melts in your mouth. They’ll be delicious with the holiday meal but simple enough to prepare and you’ll find excuses to make menus.

• What do you need for this recipe:

° Whole milk: half a cup

° Rapeseed oil: 70 gr

° Vanilla sugar: 1 sachet

° flour: 4 1/2 c

° Sugar: 2 cups

° Salt: 1 teaspoon

° Baker’s yeast: one sachet

• Method :

1. First, heat the milk for about 25 seconds in the microwave (heating for a long time will kill the yeast !!)
2. In the lukewarm mixture, dissolve the baker’s yeast, and let it settle for 10 min
3. Then you get a bowl and mix in the flour, sugar, salt and vanilla sugar.
4. Add the oil and mix, then gradually add the milk and yeast
5. Be sure to knead until you get a homogeneous and smooth dough.
6. The dough ball should be placed in the salad bowl, at this point, and covered with a tea towel
7. After that, set the oven temperature from 6 to 180 degrees. And leave the dough to rest, in a warm place, until the dough volume doubles, which takes about 90 minutes.
8. On a work surface that has been lightly sprinkled with flour, grease the pan and add a baking tray.
9. Well, you may want to use the palms of your hands to remove the gases from the dough.
10. You will want to cut and shape regular dough balls and place them into your mold, slightly spaced
11. Now, allow yourself to stand for a third hour. Brush the brioche with milk. At the end, I always bake for about 25 minutes.

Enjoy !

INGREDIENTS

2 medium sweet potatoes baked or boiled until soft, skins removed
¾ c maple syrup
¾ c heavy whipping cream
3 eggs
1 t vanilla
1 t pumpkin pie spice
½ t salt
2 T dark rum

INSTRUCTIONS

Mash up the sweet potatoes in a large mixing bowl.
Add the remaining ingredients, one at a time, beating with an electric mixer between additions ensuring the mixture is smooth.
When all ingredients are added, beat the whole thing on medium for 2 minutes.
Pour into an unbaked pie shell (see recipe options above).
Bake at 400 degrees for 45 minutes.
Cool completely. Top with whipped cream

INGREDIENTS

1 large baking potato
1 small onion
1/4 cup all-purpose flour
1 large egg, lightly beaten
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Vegetable oil, for frying

INSTRUCTIONS

Peel the potato and onion and coarsely shred them into strips. (I used the grater on my mandoline, but you could also use a food processor or a box grater.) Use a cheesecloth or a colander to squeeze the vegetables as dry as possible. Let stand for 2 minutes, then squeeze dry again.
In a large bowl, whisk the flour, egg, salt and pepper together. Stir in the potato onion mixture until all pieces are evenly coated.
In a medium skillet, heat 2 tablespoons of vegetable oil until simmering. Drop small circles of the potato mixture into the skillet, flattening them with the back of a spoon if necessary.
Cook over moderately high heat until the edges are golden, about 1-1/2 minutes; Flip and cook until golden on the bottom, about 1 minute.
Drain excess oil on paper towels. Repeat with the remaining potato mixture, adding more oil to the skillet as needed. You can keep finished latkes heated in the oven at 200 °F while you’re making the rest so they’re all hot and ready to go at the same time.

INGREDIENTS

12 ounces lean ground beef or lamb
1 white onion chopped
2 garlic cloves minced
1 lb 24 ounces pasta sauce
1 tablespoon fresh parsley chopped
No-bake lasagna noodles approximately 6
1 egg beaten
1 15 ounces container ricotta cheese
1/4 cup grated Parmesan cheese + more for topping
1-1/2 cups shredded mozzarella cheese

INSTRUCTIONS

For the sauce, in a sauté pan on medium heat, add meat, onion, and garlic until the meat is brown. Pour 1/2 cup of sauce into a small bowl and pour the remainder into the meat. Bring to a full boil; reduce heat to low and cover cooking for 15 minutes.
Pre-heat oven to 375F. In a large mixing bowl, add egg, ricotta, parsley, and 1/4 cup Parmesan cheese; set aside.
Spread 1/2 cup of pasta sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the noodles in the dish, breaking any as needed to fit. Spread with the ricotta cheese mixture, mozzarella cheese, and meat mixture. Continue until you end with the meat mixture. Sprinkle top with mozzarella and Parmesan cheese.
Place baking dish on a baking sheet. Bake for 35-45 minutes until thoroughly heated. Allow standing at least 10 minutes before serving.

Honeycrisp Salad :

This gorgeous Salad is full of flavor and texture, with fresh Honeycrisp apple slices, crunchy candied pecans, chewy dried cranberries, and salty blue cheese, all dressed with a tangy-sweet apple cider vinaigrette atop a bed of your favorite salad greens!

This gorgeous Salad is full of flavor and texture, with fresh Honeycrisp apple slices, crunchy candied pecans, chewy dried cranberries, and salty blue cheese, all dressed with a tangy-sweet apple cider vinaigrette atop a bed of your favorite salad greens!

Ingredients :
1/2 cup extra-virgin olive oil or light vegetable oil (such as canola)
1/4 cup apple cider vinegar
1/4 cup unsweetened apple juice or apple cider
2 to 3 tablespoons honey
1 tablespoon lemon juice
1/2 teaspoon salt
Freshly ground black pepper, to taste
3 medium Honeycrisp apples (about 1 pound), thinly sliced
Juice of 1/2 lemon
12 ounces salad greens (spring mix, baby spinach, arugula, baby romaine, or a combo of your favorites)
1 cup pecan halves, toasted or candied
3/4 cup dried cranberries or dried cherries
4 ounces crumbled blue cheese

Directions :
To prepare Apple Cider Vinaigrette, measure all ingredients into a mason jar. Tightly screw on lid and shake vigorously until everything is thoroughly combined. Alternatively, you may briskly whisk the ingredients together in a medium bowl, or blend them in a blender or mini food processor.
Place apple slices in a large plastic baggie and squeeze fresh lemon juice over them. Close bag and shake to coat. In a large salad bowl, layer salad greens, apple slices, pecans, dried cranberries, and blue cheese. Just before serving, dress with desired amount of Apple Cider Vinaigrette and toss until salad ingredients are evenly coated.
via-FiveHeartHome
Yield: 8 to 10 servings

Italian Pasta Bake! This was so good!

Ingredients :
2 pounds ground beef
1 large onion, chopped
2 garlic cloves, minced
1 jar (24 ounces) spaghetti sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon Italian seasoning
3 cups uncooked medium pasta shells
3 plum tomatoes, sliced
3/4 cup shredded provolone cheese
3/4 cup shredded part-skim mozzarella cheese

Directions :
In a large skillet, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce, diced tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes.
Meanwhile, preheat oven to 350°. Cook pasta according to package directions; drain. Add to beef mixture and gently stir in tomatoes.
Transfer to an ungreased 13×9-in. baking dish. Sprinkle with cheeses. Bake 25-30 minutes or until bubbly and heated through. 8 servings