Homemade Pizza (Dough via Alyssa)

Preheat oven to 350 degrees

3 C flour

1 TBS yeast

1/4 C sugar

1/3 C oil

1 1/3 c warm water

1 tsp salt

Mix dough together.  I split in half and place on 2 different cookie sheets.  

Place in oven for 5 minutes.  Pull out and add toppings.

Add toppings:

Raos's marina
Mix of mozzarella and cheddar
pepperoni
Olives
Sautee red onions
Cook up some spicy sausage (add banana peppers)

Hawaiian: 
Pineapple and canadian bacon

Bake for 25-30 minutes

Alternative to Aunt Bertha's Rolls

 FEATHER-LIGHT OVERNIGHT ROLLS

1 cup water
1 cup butter (2 sticks)
3/4 c sugar
2 tsp salt
1 c cold water
2 TB yeast (or 2 pkgs)
1/2 c warm water
4 eggs, beaten
7 1/2 cups flour(exact measurement)
Butter for spreading on dough (optional - I've never done this)
 
In a 6-qt (large) saucepan, bring the 1 cup water to a boilwith the butter, sugar, and salt.  Remove from heat.  Add the 1 c cold water.
Dissolve the yeast in the 1/2 c warm water (not hot).  When first mixture is lukewarm, add the yeast mixture and beaten eggs.
Stir brieflyl  Add flour and mix together.  Cover pan with lid and refrigerate overnight.
When ready to roll out, shape rolls as desired.   (can divided roll into thirds.  Lightly flour surface of counter.  Roll each third out in a large
circle about /12-inch thick.  Spread lightly with butter if desired.  Cut into wedges and roll each up, beginning at the wide end, to form a
crescent shape). 
 
Place on 3 greased baking sheets (about 12 rolls per sheet).  Let rise about 4 hours.  bake @ 400 for about 12 minutes.  Do not overbrown, or
they will dry out.   Makes about 3 dozen rolls. 

Monkey Bread

 2 cans of biscuits, quarter
1 c. sugar
1 TB. cinnamon

Mix biscuits in cinnamon/sugar mix.  Dump into a greased bundt cake pan or 9x13 pan.  

Melt 1/2 c. butter and 1 c. brown sugar.

pour over top. 

Bake 30 minutes at 350*.  When it is done in the middle, flip it over and serve. 


-Urs

Aunt Bertha's Rolls

To proof the yeast:

Mix 1 TB (or 1 pkg) yeast with 2 TB warm water and 1 tsp sugar
Let sit 5 minutes

Melt 1/2 c. butter in 1 c. scalded milk
Let cool.
Add yeast mix, stir thoroughly.

To this add and mix well:
1/2 c. sugar
3 eggs, well-beaten before adding
3/4 tsp. salt

Add 4 cups flour (measure-DON'T USE MORE)
Stir well.  Cover and allow to rise 5-6 hours.  (3 hour minimum)

Turn onto a lightly floured surface & knead 1-2 times to mix everything and make it easier to work with.

Divide dough into thirds & roll out about 1/8 in thick circles.

Brush with some melted buter, if desired & cut into 8 pie shaped pieces (as evenly cut as possible)
Place on grease cookie sheet, taking care not to crowd.  Let rise until big (usually takes 1-2 hours).

Bake at 400*?? till lightly browned usually between 8-12 minutes

Urs' rolls

Boil
1 c. water
1 c. butter

Add 3/4 c. sugar, 2 tsp. salt & 1 c. cold water.  Remove from heat and let it cool to "warm"

Dissolve 5-10 minutes
2 pkg yeast
1/2 c. warm water
4 eggs, beaten

Add to lukewarm mixture.  Stir briefly.

Stir together with 7 1/2 c. flour

Cover with lid.  Refrigerate.

Roll out to 1/2 in thick.
Let rise 4 hours.  Bake 400* for 12 minutes

French Bread Rolls

I'm not very good at bread and yeast, but I have gotten a ton better the past few months.  Once I got over being scared of yeast, rolls and pizza dough and bread have been a lot better!

I made these tonight when the missionaries came for dinner.  I made a few mess ups, like the 2nd rise...instead of 45 minutes, I let them go for about 2 hours!  Yikes! 

Prep:  1 hour for first rise, 45 minutes for 2nd rise

1 1/2 cups warm water
3/4 TB. instant yeast (or 1 TB. active dry yeast)**Read note below**
2 TB. granulate sugar
2 TB. canola oil (I used vegetable oil)
1 tsp. salt
4 C. all purpose flour, give or take a few tablespoons

**NOTE**If you are using active dry yeast instead of instant years, let the yeast proof in the warm water and sugar for about 3-5 minutes until it is foamy before adding the oil, salt & flour.

Combine the warm water, yeast, sugar, oil, salt & 2 cups of the flour.**

Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl.  Please note that you shouldn't just add all of the flour the recipe calls for, judge it by how the dough feels.  The dough should be soft and smooth, but still slightly tacky to the touch.

Knead the dough by hand (8-10 minutes) or in a stand mixer (5 minutes).  Lightly spray a large bowl with cooking spray and place the dough in the bowl.  Cover the bowl with lightly greased plastic wrap.  Let the dough rise until it has doubled (about an hour)

Lightly punch the dough down and pour onto a lightly greased countertop. (I just used cooking spray).  Divide the dough in to 12 equal pieces (*I used a food scale and measured 2.1oz for each one)and form into round balls.  This is the best tutorial I have EVER seen for forming round balls. 

Place the rolls on lightly greased baking sheet about an inch or two apart.

Cover the rolls with lightly greased plastic wrap taking care not to pin the plastic wrap under the baking sheet or else the rolls will flatten while rising (like mine did-oops!).  Let the plastic wrap gently hang over the sides of the pan to fully cover the rolls, but not press them down.  Let the rolls rise until double, about 45 minutes.

Preheat oven to 400*.  Bake for 12-14 minutes until lightly browned and cooked through.

*After 12 minutes I noticed that the rolls were still white.  I beat and egg white and put it on top.  I put them back in for another 3-5 minutes, watching carefully. 

THESE WERE A HIT!  We served them with BBQ Pulled Chicken.  The family and missionaries really liked them!


Found: http://melskitchencafe.com