Orange Cranberry Brioche #BreadBakerss

This delicious brioche is studded with cranberries, flavored with orange extract and zest, and baked up in muffin tins for easy individual servings.

It's time for Bread Bakers........

Multi-Grain Dinner Rolls and a Book Review #BreadBakers #LitHappens

A combination of Oat Bran, Flax Seed, Whole Wheat, and Unbleached Bread Flour topped with Everything Bagel Seasoning.

The Bread Bakers are sharing Multi-Grain bread recipes today.......

Sourdough Cloverleaf Rolls #BreadBakers

These tender, delicious, pull-apart, cloverleaf rolls start with sourdough and make a perfect addition to your holiday meal.

The Bread Bakers are sharing Thanksgiving Breads today .......

Onion Lover Rolls #BreadBakers

These soft, tender, dinner rolls have onions three ways.  There is powdered onion in the initial batter.  Caramelized onions are folded in during the kneading process and also sprinkled on top with fresh red onion before baking.  

The Bread Bakers are sharing Breads with Onion or other Alliums today..........

Potato Dinner Rolls #BreadBakers #CooktheBooks

These soft, fluffy dinner rolls made with leftover mashed potatoes are so good that you will find yourself making extra potatoes each time so that you have them for these rolls.

It's time for Bread Bakers.......

Garlicky Dinner Rolls #BreadBakers

These easy, no knead, dinner rolls are coated with garlic butter before and after baking.  They are a wonderful addition to your dinner table.

It's time for Bread Bakers................

Japanese Milk Bread Rolls #BreadBakers

Soft and fluffy with a shiny brown finish, these Japanese Milk Rolls stay fresh longer because they use the tangzhong method.  Not that you will have a chance to find out....they are so good you probably won't have any leftovers to test the theory.

The Bread Bakers are serving up breads made with Tangzhong today........

Easy Peasy Whole Wheat Dinner Rolls #BreadBakers

These dinner rolls made of 100% white whole wheat flour require no kneading. They are simple, rustic, hearty and delicious.

Welcome to Bread Bakers.........

Sourdough Rolls #BakingBloggers

This recipe uses both yeast and sourdough starter creating light, fluffy dinner rolls with that classic sourdough taste.

The Baking Bloggers are sharing Yeast Breads today........

Slow Cooker Dinner Rolls and a #Giveaway

I received Sponsor Gifts to use in the creation of recipes for #NationalSlowCookerMonth.  I received no monetary compensation.  All opinions and writings are strictly my own.

These gorgeous dinner rolls were made from frozen to beautiful golden brown in about 3 hrs.  Stunning and delicious.

Today is the first day of a week long event celebrating Slow Cookers.......

Hawaiian Sweet Rolls #BakingBloggers

These rolls do not taste like the ones you buy in the grocers, they are waaaaay better in my humble opinion.  It must be the love that is baked in with them.

Flavored and sweetened with pineapple juice, these yeasty rolls are incredibly soft and very fluffy.  They are this month's contribution to Baking Bloggers.......

Make Ahead Sourdough Dinner Rolls #BreadBakers

These crusty sourdough dinner rolls need an overnight rise but I think after one taste you will think it is worth the extra effort.

We are sharing Make Ahead Breads today over at Bread Bakers........

Skillet Rolls #HolidaySideDishes #BakingBloggers

These wonderful rolls are formed, placed into a cast iron skillet to rise and then baked in the same skillet to a perfect golden brown.

They are the perfect addition to your Holiday table........

Quick and Easy Garlic Knots #EasterRecipes #4theLoveofGarlic

Today is Good Friday.  For me, this means a day spent contemplating the goodness of a Lord who was willing to suffer so greatly to save those who would believe in him.  I will spend the day in prayer and reverence.  I will spend time in church and I will spend some time alone preparing for the Glory or our Risen Lord.

I will also be fasting, this means that I will have 2 small meals and one larger meal with no snacks in between.  I will be abstaining from meat as well.  An easy way for me to do this is by making soup and bread for dinner.

These Quick and Easy Garlic Knots are perfect alongside soup but they are equally as good accompanying your Easter Dinner or Brunch and the fact that they are ready to serve in less than 30 minutes is music to every harried cook's ears.

We are still celebrating Easter Week with Holiday Fun with our Blog Friends , hosted by Christie of A Kitchen Hoor's Adventure.  You will find links to more great recipes at the bottom of this post.

I am also getting ready for National Garlic Day which is on April 19th.  I, and six other lucky bloggers, were chosen to host a giveaway and share recipes for all things garlic.  We are sharing garlicky goodness for a full six days.

I found this recipe at a blog called I Heart Eating written by Kate while doing a Google search.  I had never visited Kate's blog prior to this but I am very glad that I have found her. You will be too when you taste these amazing garlic knots that you can even make during the week after dinner if you get a hankering.

I used garlic provided by Melissa's Produce and minced it using the Garject from Dreamfarm that is a garlic lover's dream come true.  Six of our lucky readers will get an opportunity to win their very own garject.  You can find details and enter the drawing here.

I adapted the recipe a bit with the technique used to warm the milk and butter, using a microwave to get it to a temperature between 100*-110*.

I used a stand mixer fitted with the paddle attachment for the mixing and switching to the dough hook for kneading.  No need to let the dough rest before forming it into knots and placing them onto a parchment lined baking sheet.  Once the dough is shaped you will allow it to rest while your oven preheats.

They bake up in about 10 minutes to a beautiful golden brown.  That is just enough time for you to put together the garlic butter.  When  they come out of the oven and are still piping hot just brush that butter generously over the knots and you are ready to serve.

Quick and Easy Garlic Knots 

slightly adapted from I Heart Eating

1/4 c. butter

1 c. milk

2 T. instant yeast

1 T. honey

pinch of salt

1 egg

3-4 c. flour

Garlic Butter

2 T. butter, softened or melted

2 cloves garlic, minced

1/2 t. Italian seasoning

Place butter and milk into a 2 cup measuring cup and microwave in 30 second increments until butter melts and temperature reaches between 100*-110*.  If the mixture gets too warm allow it to cool to the proper temperature before proceeding.

Place the yeast and honey into the bottom of the large bowl of a stand mixer fitted with the paddle attachment.  Add the warmed milk and stir to combine.  Mix in salt and egg then add 2 1/2 c. of the flour mixing on low speed until combined.  Add the remaining flour by half cup increments until the dough forms into a ball and cleans the sides of the bowl.

Switch from the paddle to the dough hook and knead on med high speed for 2 minutes.  Divide the dough into 12 equal pieces and using floured hands form each piece into a knot.  Place onto a baking sheet lined with parchment and let rest for 10-15 minutes while your oven preheats to 400*.

Bake the knots for 10-12 minutes, until golden brown.  While knots are baking combine the butter, garlic and Italian seasoning.  When knots are completed baking, remove from oven and brush immediately with the garlic butter.  Print Recipe

More Exciting Easter Recipes

• Easter Egg Blondies by Cooking With Carlee
• Easter M&M Thumbprint Cookies by Family Around The Table
• Ham & Cheese Omelette Roll by Corn, Beans, Pigs & Kids
• Homemade Chocolate Lollipops by Caroline's Cooking
• Old Fashioned Carrot Cake with Cream Cheese Frosting by Jolene's Recipe Journal
• Quick and Easy Garlic Knots by A Day in the Life on the Farm

Disclosure: I  received complimentary items from Dreamfarm for the purpose of review and complimentary ingredients from Melissa's Produce for the purpose of recipe development. Dreamfarm also provided prizes for the rafflecopter free of charge. Comments are 100% accurate and 100% my own. I have received no additional compensation for these posts.

Sweet Milk Dinner Rolls #BreadBakers

Welcome once again to Bread Bakers. #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here.

This month's host with the most is Stacy of Food Lust People Love.  Stacy is also the fearless leader of this group and our #BundtBakers group which will be posting on Thursday.  Stay tuned for that. Today, however, we are sharing Sweetened Yeast Breads.  With it being the holidays, my first thought was my Grandma's Raisin Bread or a Christmas Stollen  but I have shared both of those with you in the past.

I was hosting a dinner party last Friday night and decided to make these Sweet Milk Dinner Rolls that I found from Taste of Home. 

The recipe was for 16 rolls.  They would have been gigantic. This may have been because I needed to add about 3/4 cup more flour then called for in the original recipe.  I ended up making 22 rolls from the dough.  I baked half to serve at my dinner party and put the others into the freezer to use for this Friday evening's dinner party.

I don't know why they have those light spots on them.  Perhaps from the flour that I turned them onto for cutting.  These rolls were lightly sweet and absolutely delicious.  My husband thought they were the best dinner rolls I have ever made.  Don't forget to visit the other wonderful bread recipes being offered today.  You will find links following my recipe.

                                                         

Sweet Milk Dinner Rolls

adapted from Taste of Home

1 pkg. Active dry yeast

2 c. warm whole milk (110-115*)

1/2 c. sugar

2 T. butter, melted

1 t. salt

3 c. bread flour

2-3 c. all purpose flour

Dissolve yeast in warm milk in large bowl of stand mixer fitted with the dough hook.  Add the sugar, butter, salt and bread flour.  Beat until smooth. Add enough of the all purpose flour to form a soft dough.  Knead at medium speed for 6 minutes.  Place into a greased bowl, turning the dough ball to cover all sides.  Cover and let rise until doubled, about 1 hour.

Punch down the dough, turn it onto a floured surface and divide into 22 even pieces.  Shape each piece into a ball and place 2" apart on a baking sheet covered in parchment. If freezing place baking sheet in freezer until dough balls are hardened.  They can then be transferred to a freezer bag until ready for use. When ready to use, defrost and continue with next step.

Cover and let rise in a warm spot until doubled, about 30 minutes.  Bake for 30-35 minutes or until golden brown.  Print Recipe

More Sweetened Yeast Breads

• American-Style Panettone from Passion Kneaded
• Beehive Bread from Sara's Tasty Buds
• Candied Fruit Sweet Rolls from Cindy's Recipes and Writings
• Chestnut Roll Wreath from Food Above Gold
• Chocolate Cherry Brioche Buns from Baking Sense
• Chocolate Swirl Babka from Cook's Hideout
• Cranberry Sweet Rolls from Food Lust People Love
• Estonian Kringle from I Camp in my Kitchen
• Finnish Nissua Bread from Gayathri's Cook Spot
• Fruit & Nut Sourdough from What Smells So Good?
• Ginger Orange Stollen from SpiceRoots
• Holiday Wreath with Sweet Nut Filling from Hostess At Heart
• Kugelhopf from Ambrosia
• Marzipan Stollen from Palatable Pastime
• St. Lucia Buns from Karen's Kitchen Stories
• Stollen Bread from Sneha's Recipe
• Sweet Milk Dinner Rolls from A Day in the Life on the Farm/

Pumpkin Dinner Rolls #BreadBakers

It's time, once again, for Bread Bakers.  Bread Bakers is a group of bloggers who get together each month and bake bread...imagine that!  It's a little more complicated than that....but not much.  Each month one of us hosts and picks a theme for the others to use when choosing a recipe to share.

This month, Kylee of Kylee Cooks, chose Pumpkin or Pumpkin Spice as the theme.  Yep, you know Fall is in the air when we bloggers start sharing our pumpkin recipes.  I, personally, love pumpkin so I couldn't have been happier with this theme.  In fact, in just a couple of weeks I am going to be sharing a week's worth of pumpkin recipes with you during #PumpkinWeek.

I found this wonderful recipe at King Arthur Flour.  It contained both pumpkin and pumpkin spice so it was perfect for this challenge.  It was also an easy peasy recipe which is sooooo up my alley.  All the ingredients go into the stand mixer at the same time and then you just let it do most of the work. When it is done with it's work you just turn the dough out onto a floured surface and knead in a little more flour until you get a nice smooth dough.  Place that dough back into the bowl that has been treated with cooking spray.  Cover and ignore it for an hour or so, until it gets nice and puffy.

Divide the dough into 20 even pieces, roll them up and place them into a 9x13" baking pan that has been lightly treated with cooking spray.  Cover them again and ignore them for another hour or two.

They get all upset and indignant because you've been ignoring them and puff themselves all up to show you whose boss.  Talk nicely to them and tuck them into a preheated oven for 20 minutes or so.

They'll be so happy for the attention that they will turn nice and golden brown.  Remove them from the oven and brush them with some butter for being such good little fellas.

They are a dense, yeasty dinner roll remeniscent of the kind they serve in Chinese restaurants except with a hint of pumpkin.  They are savory with a hint of spice.  I served them for dinner when I hosted a Soup Swap the other night. These rolls were the perfect accompaniment.  I will tell you more about the Soup Swap tomorrow, so stay tuned....you might want to bake up some of these wonderful rolls and snack on them tomorrow when you come back to read about it.

Pumpkin Dinner Rolls

adapted from King Arthur Flour

1 (1/4 oz) packet Active Dry Yeast

1/4 c. brown sugar

1/2 c. milk, heated to 105*-110*

4 T. butter, room temperature

2 t. salt

2 t. pumpkin pie spice

2 eggs

3/4 c. pumpkin puree, canned or homemade

4 1/2-5 c. flour, divided

Place yeast, sugar, milk, butter, salt, spice, eggs, pumpkin and 4 c. of the flour in the large bowl of a stand mixer fitted with the paddle attachment.  Mix on low speed until combined.  Switch to the dough hook and knead at med low speed for 8-10 minute.  Turn the dough out onto a floured surface. It will be sticky to the touch.  Knead in more flour, 1/4 c. at a time, until the dough becomes smooth and soft.  Spray the bowl with cooking spray.  Shape the dough into a ball, place in the bowl, cover with a warm damp towel and let rise in a warm draft free area for 1-1 1/2 hrs.  The dough will not double in size but will be larger and puffier.

Turn the dough out onto the counter and gently deflate the ball.  Cut the ball into quarters using a pastry blade or a sharp knife.  Roll each quarter into an oblong piece and cut into five equal pieces. Roll each piece into a ball and place in a 9x13" baking pan that has been lightly treated with baking spray.  Spray a piece of plastic wrap with the cooking spray and cover the dough with the sprayed side down.  Set in a warm, draft free area for 1 1/2 - 2 hrs., until they are crowded together and puffy.

Place in a preheated 350* oven for 20 minutes.  Tent the rolls lightly with aluminum foil and bake for another 5-10 minutes until the center rolls reach an internal temperature of 190*.  Remove the rolls from the oven and brush with melted butter.  Allow to cool slightly in the pan before turning out to a cooling rack.  Print Recipe

Let's see what the others have made with Pumpkin!

• Almost Vegan Chocolate and Pumpkin Loaf Cake by Sizzling Tastebuds
• Brown Butter & Pumpkin Seed Scones by Food Above Gold
• Cinnamon Pumpkin Quick Bread by Food Lust People Love
• Cinnamon Spice Pumpkin Bread with Walnuts and a Trio of Frosting by Hezzi-D's Books and Cooks
• Hearty Whole Wheat Bread with Toasted Pumpkin Seeds by Karen's Kitchen Stories
• Italian Pumpkin Bread by Mayuri's Jikoni
• Lal Bhoplyachya Gharge by Sneha's Recipe
• Nutella Swirl Pumpkin Bread by Plated Cravings
• Pumpkin Bread with Cream Cheese Swirl by A Baker's House
• Pumpkin Cardamom Buns by Sara's Tasty Buds
• Pumpkin Chocolate Babka by House of Nash Eats
• Pumpkin Cornbread by Cindy's Recipes and Writings
• Pumpkin Dinner Rolls by A Day in the Life on the Farm
• Pumpkin Muffins with Cream Cheese Filling by Cook's Hideout
• Pumpkin Pepita Muffin Tops by A Salad For All Seasons
• Pumpkin Pie Stuffed Cinnamon Rolls by Kylee Cooks
• Pumpkin Raisin Scones by Palatable Pastime
• Pumpkin Ricotta Pull Apart Buns by Food Smart Mom
• Pumpkin Sour Cherry Sourdough Bread by A Shaggy Dough Story
• Pumpkin Spice Ale Soft Pretzels by Baking Sense
• Pumpkin Spice Raisin Bread with Kinako by What Smells So Good?
• Pumpkin Spice Swirl Quickbread by Baking in Pyjamas
• Multigrain Pumpkin Bread by Herbivore Cucina
• Two Tone Pumpkin Bread by Passion Kneaded
• Whole Wheat Pumpkin Sandwich Loaf by Gayathri's Cook Spot
• Yeasted Pumpkin Bread by Veena’s Vegnation

 #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.  We take turns hosting each month and choosing the theme/ingredient.