from Our Best Bites
Ingredients
2 cups all purpose flour (spooned into measuring cup and leveled)
1 cup whole wheat flour, (again, don’t scoop!) or all purpose flour if you like
2 teaspoons ground cinnamon
1/2 teaspoons nutmeg
1/4 teaspoons ground cloves
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon table salt
1/2 cup brown sugar
1 1/2 cup white sugar
6 ounce container vanilla yogurt
3 eggs, slightly beaten
15 ounce can pumpkin puree
1/2 cup canola oil
1 teaspoon vanilla extract
1 cup chocolate chips (plus a few extra for the top of loaves)
Instructions
Preheat oven to 350 degrees. Spray 2 9×5 (or similar sized) loaf pans with nonstick spray and set aside.
Combine flours (after you put your flour in the bowl, just grab a teaspoon or two of it and toss with chocolate chips), cinnamon, nutmeg, cloves, baking soda, baking powder, and salt. Whisk gently to combine and set aside.
In a separate mixing bowl combine brown sugar and white sugar and whisk to combine, breaking up any clumps of brown sugar. Add yogurt, eggs, pumpkin, oil, and vanilla extract and whisk until smooth.
Slowly add dry ingredients to wet and mix together, being careful to not over mix. When combined, gently stir in chocolate chips. Divide batter between loaf pans and sprinkle a few extra chocolate chips on top. Bake for 50-60 minutes or until a skewer comes out with a few crumbs attached. All ovens are different, I would set your timer for about 45 minutes and keep an eye on it after that. Don’t overbake!
Let cool for 10 minutes and then run a sharp knife around edge of pan and remove loaves from pan.
Showing posts with label bread/rolls. Show all posts
Showing posts with label bread/rolls. Show all posts
Wednesday, October 15, 2014
Monday, September 29, 2014
Aunt Lynnette's Favorite Muffins
The BEST muffin recipe ever. Oh, I love these.
Ingredients:
-2 eggs
-1 c sugar
-1/2 c oil
-1 tsp. vanilla
-1 c sour cream or plain/vanilla yogurt (low fat or light is fine)
-2 c flour
-1/2 tsp. salt
-1/2 tsp. baking soda
-1 tsp. baking powder
-1 c blueberries (fresh or frozen; if frozen do not thaw, just add frozen.)
Beat eggs. Add sugar, oil, vanilla, salt, and sour cream or yogurt. Mix well. All at once add flour, baking soda, baking powder. Stir until moistened but still slightly lumpy. Pour into 12 greased or lined muffin cups. Bake 20 minutes at 400 degrees.
***- can also add 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/8 tsp. cloves for a spice muffin (omitting the blueberries)
-can use fat free sour cream or yogurt
-can substitute applesauce for oil.
Ingredients:
-2 eggs
-1 c sugar
-1/2 c oil
-1 tsp. vanilla
-1 c sour cream or plain/vanilla yogurt (low fat or light is fine)
-2 c flour
-1/2 tsp. salt
-1/2 tsp. baking soda
-1 tsp. baking powder
-1 c blueberries (fresh or frozen; if frozen do not thaw, just add frozen.)
Beat eggs. Add sugar, oil, vanilla, salt, and sour cream or yogurt. Mix well. All at once add flour, baking soda, baking powder. Stir until moistened but still slightly lumpy. Pour into 12 greased or lined muffin cups. Bake 20 minutes at 400 degrees.
***- can also add 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/8 tsp. cloves for a spice muffin (omitting the blueberries)
-can use fat free sour cream or yogurt
-can substitute applesauce for oil.
Wednesday, January 8, 2014
Easy Fluffy Pull-Apart Whole Wheat Buttery Dinner Rolls
These were AMAZING! And really quite easy too. I got it from Half Baked Harvest and I cannot get over how good they were.
Easy Fluffy Pull-Apart Whole Wheat Buttery Dinner Rolls
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 1 hour, 35 minutes
Yield: 9 rolls
Ingredients
1 3/4 cup whole wheat pastry flour or white whole wheat flour
1 cup all-purpose four
1 teaspoon kosher salt
1 cup very warm water, divided
2 1/4 teaspoons active dry yeast
2 tablespoons honey, divided
1 egg
4 tablespoons butter, melted
Instructions
Combine 1/4 cup warm water, the yeast and 1 tablespoon honey in a small glass bowl. Stir to dissolve and let site 5 - 10 minutes or until water has risen and is light and foamy.
In the bowl off a stand mixer or other large bowl add the whole wheat pastry flour, all-purpose flour and salt.
In another bowl add the remaining 3/4 cup warm water, 1 tablespoon honey, the egg and 2 tablespoons melted butter. Stir to combine.
Add both water mixtures to the bowl with the flour. Using the dough hook (or a wooden spoon) knead the dough on medium speed for for about five minutes or until the dough comes together and begins to form into a ball. The dough will be very wet and sticky.
Remove the dough from the bowl and either rub the bowl with olive oil or spray with cooking spray. Return the dough to the bowl, cover and place in a warm place for 25 minutes.
After 25 minutes grease a square baking dish or pie plate (I used an 8x8 dish, but 9x9 would work too). Flour your hands and punch the dough down. Place the dough on a well floured surface and divide into 9 even balls. You may need to add more flour to prevent the dough from sticking, but try and use as little flour as possible. Place the balls in 3 even rows in the baking dish and cover the dish with with a damp towel or plastic wrap that has been sprayed with cooking spray (so the dough does not stick to the plastic wrap).
Preheat the oven to 400 degrees F.
Allow the rolls rise for 15 to 25 minutes or until the dough balls are round and popping out of the pan. Once the rolls are ready to go melt the remaining 2 tablespoons of butter and carefully brush the tops of the rolls with the butter. Bake the rolls in the middle of the oven for 20 to 15 minutes or until lightly browned on top. Remove and serve immediately with a pat of butter.
Notes
*To freeze the rolls before baking follow the directions through step 6. Cover the baking dish with a layer of foil and then another layer of plastic wrap. Place the dough in the freezer. To bake the rolls remove the dough from the freezer and allow to thaw completely. This will depend on how warm your house is, but generally 2 to 3 hours. Once the rolls have risen and are popping out of the pan bake as directed. *The rolls can also be frozen once baked. Allow the rolls to cool completely and than place in a freezer-safe bag. Freeze. The rolls can be left to de-thaw on the counter for 1 hour or in the microwave.
Easy Fluffy Pull-Apart Whole Wheat Buttery Dinner Rolls
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 1 hour, 35 minutes
Yield: 9 rolls
Ingredients
1 3/4 cup whole wheat pastry flour or white whole wheat flour
1 cup all-purpose four
1 teaspoon kosher salt
1 cup very warm water, divided
2 1/4 teaspoons active dry yeast
2 tablespoons honey, divided
1 egg
4 tablespoons butter, melted
Instructions
Combine 1/4 cup warm water, the yeast and 1 tablespoon honey in a small glass bowl. Stir to dissolve and let site 5 - 10 minutes or until water has risen and is light and foamy.
In the bowl off a stand mixer or other large bowl add the whole wheat pastry flour, all-purpose flour and salt.
In another bowl add the remaining 3/4 cup warm water, 1 tablespoon honey, the egg and 2 tablespoons melted butter. Stir to combine.
Add both water mixtures to the bowl with the flour. Using the dough hook (or a wooden spoon) knead the dough on medium speed for for about five minutes or until the dough comes together and begins to form into a ball. The dough will be very wet and sticky.
Remove the dough from the bowl and either rub the bowl with olive oil or spray with cooking spray. Return the dough to the bowl, cover and place in a warm place for 25 minutes.
After 25 minutes grease a square baking dish or pie plate (I used an 8x8 dish, but 9x9 would work too). Flour your hands and punch the dough down. Place the dough on a well floured surface and divide into 9 even balls. You may need to add more flour to prevent the dough from sticking, but try and use as little flour as possible. Place the balls in 3 even rows in the baking dish and cover the dish with with a damp towel or plastic wrap that has been sprayed with cooking spray (so the dough does not stick to the plastic wrap).
Preheat the oven to 400 degrees F.
Allow the rolls rise for 15 to 25 minutes or until the dough balls are round and popping out of the pan. Once the rolls are ready to go melt the remaining 2 tablespoons of butter and carefully brush the tops of the rolls with the butter. Bake the rolls in the middle of the oven for 20 to 15 minutes or until lightly browned on top. Remove and serve immediately with a pat of butter.
Notes
*To freeze the rolls before baking follow the directions through step 6. Cover the baking dish with a layer of foil and then another layer of plastic wrap. Place the dough in the freezer. To bake the rolls remove the dough from the freezer and allow to thaw completely. This will depend on how warm your house is, but generally 2 to 3 hours. Once the rolls have risen and are popping out of the pan bake as directed. *The rolls can also be frozen once baked. Allow the rolls to cool completely and than place in a freezer-safe bag. Freeze. The rolls can be left to de-thaw on the counter for 1 hour or in the microwave.
Saturday, April 20, 2013
Cinnamon Crescents
I made these for the first time this morning for breakfast and they were so yummy. Just sweet enough, but not overly sweet at all. Evin loved them too. It is a lightened version of a favorite bakery treat. It really was a delightful breakfast served with hard boiled eggs, fruit (apples and pears), and a cup of milk. And it was very easy.
Cinnamon Crescents (Holly Clegg, The New Holly Clegg Trim and Terrific Cookbook)
Makes 8
Ingredients
1/4 cup light brown sugar
1/4 cup chopped pecans (I used walnuts)
1 tsp. ground cinnamon
2 cups baking mix (like Bisquick Baking Mix)
1 TBSP sugar
1/2 cup cold water
3 TBSP margarine, softened ( I used butter)
Glaze (recipe follows)
Preheat oven to 425 degrees. In a small bowl, combine the brown sugar, pecans, and cinnamon; set aside. In a separate, large bowl, mix the baking mix, sugar, and water until a soft dough forms; beat vigorously for 30 seconds. Roll the mixture into a ball with hands dusted with baking mix so the dough will not stick. Knead 1 minute. Pat or roll the dough into a 10-12 inch circle. Spread with the margarine and sprinkle the brown sugar mixture, and cut into eight wedges. Roll up, beginning at wide edges, to point. Place crescents on an ungreased ( although I lightly greased it) baking sheet; shape into a semicircle. Bake for 10 minutes, or until golden brown. Cool slightly on the baking sheet; drizzle with the glaze ( see recipe below)
Glaze
1/2 c. confectioners sugar
1 TBSP margarine ( I used butter)
1/4 tsp vanilla extract
1 TBSP water
In a small bowl, mix the confectioners sugar, margarine, vanilla and water with a fork, adding more water as needed, until blended and smooth.
Nutritional Facts ( if you make substitions i.e. butter it would change )
Calories - 261 Carbs - 35 Fat - 13 Fiber - 1
Cinnamon Crescents (Holly Clegg, The New Holly Clegg Trim and Terrific Cookbook)
Makes 8
Ingredients
1/4 cup light brown sugar
1/4 cup chopped pecans (I used walnuts)
1 tsp. ground cinnamon
2 cups baking mix (like Bisquick Baking Mix)
1 TBSP sugar
1/2 cup cold water
3 TBSP margarine, softened ( I used butter)
Glaze (recipe follows)
Preheat oven to 425 degrees. In a small bowl, combine the brown sugar, pecans, and cinnamon; set aside. In a separate, large bowl, mix the baking mix, sugar, and water until a soft dough forms; beat vigorously for 30 seconds. Roll the mixture into a ball with hands dusted with baking mix so the dough will not stick. Knead 1 minute. Pat or roll the dough into a 10-12 inch circle. Spread with the margarine and sprinkle the brown sugar mixture, and cut into eight wedges. Roll up, beginning at wide edges, to point. Place crescents on an ungreased ( although I lightly greased it) baking sheet; shape into a semicircle. Bake for 10 minutes, or until golden brown. Cool slightly on the baking sheet; drizzle with the glaze ( see recipe below)
Glaze
1/2 c. confectioners sugar
1 TBSP margarine ( I used butter)
1/4 tsp vanilla extract
1 TBSP water
In a small bowl, mix the confectioners sugar, margarine, vanilla and water with a fork, adding more water as needed, until blended and smooth.
Nutritional Facts ( if you make substitions i.e. butter it would change )
Calories - 261 Carbs - 35 Fat - 13 Fiber - 1
Monday, October 8, 2012
German Pancakes
This is a recipe from my sister in law, Kyra. I have been making this for one of our General Conference breakfasts for years now. I love it because not only is it delicious, it is easy and quick.
German Pancakes
1/4 c. butter
4 eggs
1 c. milk
1 c. flour
1/2 tsp. salt
Preheat oven to 425. Melt the butter in a 9x13 pan in the oven. Combine the rest of the ingredients in a blender-pulse until smooth. Pour batter into pan and cook for 20 minutes.
German Pancakes
1/4 c. butter
4 eggs
1 c. milk
1 c. flour
1/2 tsp. salt
Preheat oven to 425. Melt the butter in a 9x13 pan in the oven. Combine the rest of the ingredients in a blender-pulse until smooth. Pour batter into pan and cook for 20 minutes.
Monkey Bread
This recipe is from the cookbook, Our Best Bites: Mormon Moms in the Kitchen by Sara Wells and Kate Jones. It is great for a special, out of the ordinary breakfast, that you don't want to be time consuming (i.e. General Conference weekend).
Monkey Bread
from Our Best Bites
1 c. sugar
1 TBSP cinnamon
3 (8 oz.) cans refrigerator biscuits, cut into fourths
1/2 c. butter
1/2 c. brown sugar
2 TBSP honey
1. Preheat oven to 400 degrees F. Spray bundt pan with nonstick cooking spray and set aside.
2. Combine sugar and cinnamon in a large zip-top bag. Add the quartered biscuits, close the top, and shake to coat the biscuits in cinnamon sugar. Arrange in the prepared pan.
3. Place butter, brown sugar, and honey in a medium or large microwave safe glass bowl or measuring cup. Cook on high for 1 minute at a time until the butter is melted and the ingredients can be easily mixed. Pour the mixture over the dough balls in the pan.
4. Bake for 20 minutes or until the bread is golden brown. Remove from oven and allow to stand for 5 minutes and then invert the pan onto a plate or serving platter.
My boys LOVED this!
Monkey Bread
from Our Best Bites
1 c. sugar
1 TBSP cinnamon
3 (8 oz.) cans refrigerator biscuits, cut into fourths
1/2 c. butter
1/2 c. brown sugar
2 TBSP honey
1. Preheat oven to 400 degrees F. Spray bundt pan with nonstick cooking spray and set aside.
2. Combine sugar and cinnamon in a large zip-top bag. Add the quartered biscuits, close the top, and shake to coat the biscuits in cinnamon sugar. Arrange in the prepared pan.
3. Place butter, brown sugar, and honey in a medium or large microwave safe glass bowl or measuring cup. Cook on high for 1 minute at a time until the butter is melted and the ingredients can be easily mixed. Pour the mixture over the dough balls in the pan.
4. Bake for 20 minutes or until the bread is golden brown. Remove from oven and allow to stand for 5 minutes and then invert the pan onto a plate or serving platter.
My boys LOVED this!
Friday, August 31, 2012
Melt-In-Your-Mouth Muffins ( using Muffin Mix)
These are made using this Muffin Mix. I love it.
2 3/4 c. Muffin Mix
1 egg, slightly beaten
1 c. milk
1/2 cup melted butter or margarine, or oil ( I usually use oil)
Preheat oven to 400 degrees. Spray muffin tins with non-stick cooking spray or line with baking cups. Put Muffin Mix in a medium bowl. Combine egg, milk, and oil ( or other option) in a small bowl. Add all at once to Muffin Mix. Stir until mix is just moistened; batter should be lumpy. Fill prepared muffin pans 3/4 full. Bake 18-20 minutes, until golden brown. Makes about 24 cupcake size muffins.
Additions:
Cornmeal Muffins - decrease muffin mix to 2 1/4 c, and add 1/2 c cornmeal.
Blueberry Muffins - Gently fold 1 c. fresh, frozen or drained canned blueberries into basic muffin batter just before filling pans.
Banana Muffins - mash 1 - 2 bananas ( about 1/2 to 1 c) and add to liquid ingredients before adding liquid to Muffin Mix.
Fresh Peach Muffins - Gently fold 1 c. diced fresh peaches into batter before filling pans.
Cranberry Nut Muffins - gently fold 1 c chopped fresh or frozen cranberries, 1/2 c. chopped nuts and 3 TBSP sugar into basic muffin batter just before filling muffin pans.
Or try to make up your own combination!!!
2 3/4 c. Muffin Mix
1 egg, slightly beaten
1 c. milk
1/2 cup melted butter or margarine, or oil ( I usually use oil)
Preheat oven to 400 degrees. Spray muffin tins with non-stick cooking spray or line with baking cups. Put Muffin Mix in a medium bowl. Combine egg, milk, and oil ( or other option) in a small bowl. Add all at once to Muffin Mix. Stir until mix is just moistened; batter should be lumpy. Fill prepared muffin pans 3/4 full. Bake 18-20 minutes, until golden brown. Makes about 24 cupcake size muffins.
Additions:
Cornmeal Muffins - decrease muffin mix to 2 1/4 c, and add 1/2 c cornmeal.
Blueberry Muffins - Gently fold 1 c. fresh, frozen or drained canned blueberries into basic muffin batter just before filling pans.
Banana Muffins - mash 1 - 2 bananas ( about 1/2 to 1 c) and add to liquid ingredients before adding liquid to Muffin Mix.
Fresh Peach Muffins - Gently fold 1 c. diced fresh peaches into batter before filling pans.
Cranberry Nut Muffins - gently fold 1 c chopped fresh or frozen cranberries, 1/2 c. chopped nuts and 3 TBSP sugar into basic muffin batter just before filling muffin pans.
Or try to make up your own combination!!!
Thursday, August 30, 2012
Muffin Mix
Here is a basic muffin mix from the Make-A-Mix cookbook by Karine Eliason, Nevada Harward and Madeline Westover that you can make all sorts of different muffins with various additions. It tastes good, and once you make the mix it is so easy and quick, and it tastes fresher and heartier than a store bought muffin mix.
Muffin Mix
8 c all purpose flour ( I do a 4 or 5 cups of all purpose flour, and 3 or 4 cups of whole wheat and it still tastes great!)
3 c sugar
3 TBSP baking powder
2 tsp. salt
2 tsp. ground cinnamon
2 tsp. ground nutmeg
In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Mix well. Put in a large airtight container. Label with date and contents. Store in cool dry place. Use within 6-8 months. Makes about 11 c of Muffin Mix.
Muffin Mix
8 c all purpose flour ( I do a 4 or 5 cups of all purpose flour, and 3 or 4 cups of whole wheat and it still tastes great!)
3 c sugar
3 TBSP baking powder
2 tsp. salt
2 tsp. ground cinnamon
2 tsp. ground nutmeg
In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Mix well. Put in a large airtight container. Label with date and contents. Store in cool dry place. Use within 6-8 months. Makes about 11 c of Muffin Mix.
Tuesday, August 21, 2012
Baguettes
I love this recipe! It is so easy and it tastes soooo good! It is from the cookbook, French Women Don't Get Fat.
Ingredients:
1 tsp. active dry yeast
2 c. warm water
4-5 c. unbleached all-purpose white flour
2 tsp. kosher salt (I am sure you can use table salt, but you would use less, and I am not sure how much less. I would just go for the kosher salt.)
1 egg beaten and mixed with 1 TBSP cold water
1. In a small bowl dissolve yeast in 1/2 c. warm water. Stir with fork. Set aside for 10 minutes.
2. Combine flour and salt. Add the yeast mixture and stir in remaining 1 1/2 c. water. Mix the dough until it is sticky enough to knead. On a lightly floured board, knead for 6-10 minutes; the dough should be sticky and smooth. Put the dough in a bowl, cover with a damp tea towel, and let rise at room temperature until doubled in volume, about one hour.
3. Punch down dough and divide into 4 pieces. Roll each into a ball and shape into a baguette. Transfer loaves to a lightly greased baking sheet (or baguette pan, well worth the 5 bucks in my opinion) and let rise until nearly doubled.
4. Preheat oven to 450 degrees. Brush the baguettes with the egg-water mixture. Score the loaves diagonally across the top with a sharp knife.
5. Pour 2 c. of hot water into a separate pan and place in the preheated oven next to the baguettes to provide moisture. Bake the baguettes for 15 minutes and then lower the temperature to 400 degrees and bake for 5-10 minutes more, until golden brown.
Ingredients:
1 tsp. active dry yeast
2 c. warm water
4-5 c. unbleached all-purpose white flour
2 tsp. kosher salt (I am sure you can use table salt, but you would use less, and I am not sure how much less. I would just go for the kosher salt.)
1 egg beaten and mixed with 1 TBSP cold water
1. In a small bowl dissolve yeast in 1/2 c. warm water. Stir with fork. Set aside for 10 minutes.
2. Combine flour and salt. Add the yeast mixture and stir in remaining 1 1/2 c. water. Mix the dough until it is sticky enough to knead. On a lightly floured board, knead for 6-10 minutes; the dough should be sticky and smooth. Put the dough in a bowl, cover with a damp tea towel, and let rise at room temperature until doubled in volume, about one hour.
3. Punch down dough and divide into 4 pieces. Roll each into a ball and shape into a baguette. Transfer loaves to a lightly greased baking sheet (or baguette pan, well worth the 5 bucks in my opinion) and let rise until nearly doubled.
4. Preheat oven to 450 degrees. Brush the baguettes with the egg-water mixture. Score the loaves diagonally across the top with a sharp knife.
5. Pour 2 c. of hot water into a separate pan and place in the preheated oven next to the baguettes to provide moisture. Bake the baguettes for 15 minutes and then lower the temperature to 400 degrees and bake for 5-10 minutes more, until golden brown.
Monday, August 20, 2012
Quick Brazilian Cheese Rolls (Pao de Queijo)
I made these once for my mother-in-law because they are a gluten free roll and she is on a very strict gluten free diet, and I think I liked them more than she did! I LOVED them! They do not have a bread texture, it is more like a cream puff-ish texture. I think they are sooo good. From Our Best Bites.
Quick Brazilian Cheese Rolls {Pao de Queijo} – Gluten Free!
Recipe by Our Best Bites
1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions
1/2 tsp kosher salt
1/4 C grated cheddar cheese* (preferably medium or sharp)
1/4 C grated Parmesan cheese
*you can play around with the cheese. I’ve used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar. All great!
Optional: extra cheese to sprinkle on top and any herbs/flavorings you’d like to add. Try rosemary and or garlic powder, my favorites!
Preheat oven to 400 degrees. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. Add cheeses and pulse 2 times. Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less. If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.
Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm. {Que Gostoso!} These actually don’t re-heat well so I recommend making and eating fresh.
Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. I fill mine pretty full (a good 3/4 full) and I generally get about 16-18.
Quick Brazilian Cheese Rolls {Pao de Queijo} – Gluten Free!
Recipe by Our Best Bites
1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions
1/2 tsp kosher salt
1/4 C grated cheddar cheese* (preferably medium or sharp)
1/4 C grated Parmesan cheese
*you can play around with the cheese. I’ve used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar. All great!
Optional: extra cheese to sprinkle on top and any herbs/flavorings you’d like to add. Try rosemary and or garlic powder, my favorites!
Preheat oven to 400 degrees. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. Add cheeses and pulse 2 times. Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less. If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.
Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm. {Que Gostoso!} These actually don’t re-heat well so I recommend making and eating fresh.
Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. I fill mine pretty full (a good 3/4 full) and I generally get about 16-18.
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