Tag: eggs

Buttery Dinner Rolls

Buttery Dinner Rolls

by Pam on November 27, 2012

I brought these rolls to a friends house for dinner recently.  I tried a recipe I found on The Baker Chick’s[1] site that looked easy and delicious.  Unfortunately, I ran out of time so I couldn’t let the rolls rise as much as I would have liked but they still turned out really delicious and everyone liked them.

Place all dough ingredients into the bread machine pan in the order listed making sure to only use 1 egg. Select the dough cycle and press start. Once the bread machine stops (it was one and a half hours on my machine). Grease a 9×13 glass baking dish or large round Dutch oven or baking pan. Divide dough into 12-15 pieces and shape each piece into a ball. Place 2 inches apart in the baking dish.

Cover with a clean dish cloth (don’t use plastic wrap). Let rise in a warm place 45 to 60 minutes or until doubled in size.

Preheat oven to 375 degrees. In a small bowl, beat remaining egg until blended; brush onto rolls. Bake until golden brown, about 17-20 minutes, rotating pans back to front and top to bottom halfway through. Melt 1-2 tablespoons of butter in the microwave; add the minced garlic, stir until well combined.  Brush the garlic butter over the top of the rolls; sprinkle with sea salt. Let rolls cool 10 minutes before serving.



Print[2]

Save[3]



Buttery Dinner Rolls




Yield: 12-15 rolls

Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 2.5 hours



Ingredients:

2 tbsp warm water
3/4 cup warm milk
1/4 cup (1/2 stick) unsalted butter, melted, plus more for bowl and pans
2 tbsp sugar
1 1/8 tsp salt
2 eggs (divided)
3 to 3 1/4 cups all-purpose flour
1 packets (1/4 ounce each) active dry yeast (or 2 1/4 tsp)

Directions:

Place all dough ingredients in the bread machine in the order listed making sure to only use 1 egg. Select the dough cycle and press start. Once the bread machine stops (it was one and a half hours on my machine). Grease a 9×13 glass baking dish or large round Dutch oven or baking pan. Divide dough into 12-15 pieces and shape each piece into a ball. Place 2 inches apart in the baking dish.

Cover with a clean dish cloth (don’t use plastic wrap). Let rise in a warm place 45 to 60 minutes or until doubled in size.

Preheat oven to 375 degrees. In a small bowl, beat remaining egg until blended; brush onto rolls. Bake until golden brown, about 17-20 minutes, rotating pans back to front and top to bottom halfway through. Melt 1-2 tablespoons of butter in the microwave; add the minced garlic, stir until well combined. Brush the garlic butter over the top of the rolls; sprinkle with sea salt. Let rolls cool 10 minutes before serving.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by The Baker Chick

References

  1. ^ The Baker Chick’s (www.the-baker-chick.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Lemon Curd “Lite” Not Light

I’m calling this lemon curd “lite” because it does have less
fat than most traditional recipes, but that doesn’t mean it’s a “light” recipe.
Calling this recipe “lite” is kind of like calling thin-crust pizza,
“low-carb.” It’s all relative. 

Speaking of relative, as I mention in the video,
this would make a great holiday gift, so even if you’re not a big fan of lemon,
pay attention nonetheless. 


Above and beyond the nominally fewer calories, I really like
the appearance and texture of this style lemon curd better anyway. Recipes that
contain all yolks instead of whole eggs, and up to twice as much butter, are
just too rich and heavy for my taste.

Since this is typically served as a sauce for things like
gingerbread and scones, or as a filling for cakes, I don’t see the advantages
of an overly heavy concoction. The one exception for me would be pies and
tarts, where you probably do want the more hardcore variations.

I know a lot of you get nervous when whisking eggs over heat
is involved, but as you’ll see, this is really simple to do. Besides, if
tragedy does strike, and you get a few pieces of overcooked eggs in the
mixture, simply put it through a strainer before adding the zest and butter. No
one will ever know! With the holidays right around the corner, I hope you give
this easy, old-fashioned lemon curd I try. Enjoy!


Ingredients for about 1 1/2 cups Lemon Curd:
3 whole large eggs
3/4 cup white sugar
2/3 cup freshly squeezed lemon juice
1 1/2 tbsp freshly grated lemon zest
5 tbsp unsalted butter, room temp, cut in 3 or 4 pieces

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Spaghetti carbonara

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This classic Italian dish of spaghetti carbonara is quick to make with the eggs and cream combining to make the carbonara sauce for the pasta.

  • Serves: 6

  • Prep time: 5 mins

  • Cooking time: 20 mins

  • Total time: 25 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

  • Child friendly
  • Editor’s pick

That’s goodtoknow

How do you tell if the eggs for your spaghetti carbonara are really fresh? Follow this tip from Delia Smith

Ingredients

  • 600g (1lb 6oz) spaghetti
  • 3tbsp olive oil
  • 2 small onions, finely chopped
  • 3 garlic cloves, crushed
  • 200g (6oz) streaky bacon, chopped
  • 3 eggs
  • 200ml double cream
  • 75g (3oz) grated Parmesan cheese

Method

  1. Cook the spaghetti according to the instructions on the packet. Meanwhile, heat the oil in a pan and fry the onion and garlic until they start to soften, usually about 5 mins.
  2. Add the bacon and fry until the bacon starts to brown.
  3. Place the eggs in a bowl and beat. Add the cream and Parmesan, beat and season with black pepper.
  4. When the pasta is cooked, drain and and add the onions, garlic and bacon. Pour over the carbonara sauce and return to the heat for 1-2 mins, stirring all the time.
  5. Serve your spaghetti carbonara immediately with a green salad and some garlic bread if you fancy it.

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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