Search Results: bread and rolls

Basil Pesto and Cheese Rolls

Basil Pesto and Cheese Rolls

Just like any baked goods, these Basil Pesto and Cheese Rolls are pillowy and comforting at every bite. These are soft, tasty and super easy to make. I do not bake as often as before. Perhaps because I cannot stop eating. Well, to be honest,…

Cheese Stuffed Dinner Rolls

Cheese Stuffed Dinner Rolls

Extremely tasty, warm and comforting recipe for Cheese Stuffed Dinner Rolls. You will love these soft, garlicky and cheesy bread bombs. If you love soft dinner rolls than you will adore these beauties with cheese, brushed with butter, garlic and herbs. From time to time…

The Best Cinnamon Rolls

The Best Cinnamon Rolls

The Best Cinnamon Rolls

What do we have here? Yes, I have The Best Cinnamon Rolls for you all. They are so fluffy, tasty, sweet and comforting.

I have made these almost every other day until I got the best measurements. My family loves these rolls, but they are quite dangerous.

I do not think, my friends, that I will make these for the next 6 months. I am not sick of them, but I just cannot resist eating them.

They are quite good for the soul and a perfect breakfast or brunch food. Oh, bring them to your friend’s house or make an edible gift for your neighbors.

Everyone loves cinnamon rolls!

The Best Cinnamon Rolls

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So, you might ask what is the difference between my cinnamon rolls and all the other that you may find online?

Well, this recipe will not fail you. I am almost one thousand percent sure.

I really tried the best I could to simplify this recipe and there is no other way around it.

With that being said, you may knead the dough with your hands. Yes!

I have made these rolls plenty of time before with my hands. You really do not need a stand mixer, however, it is always a plus.

There is something rather therapeutic when you knead dough especially if you are under stress or have a hard day.

The Best Cinnamon Rolls

Also, you might like adding other things with traditional butter, brown sugar and cinnamon.

We love adding raisins as well as nuts. It is so good, but then it reminds me really of a sticky bun more than cinnamon rolls. Does that sound weird?

Well, we just going to start with traditional cinnamon rolls and then move up and experiment with different fillings and flavors.

Once you know how to make dough everything else is really easy. Always start and learn basic, then experiment.

Recipe

For example, my husband loves regular icing; sugar and heavy whipped cream. I love more with cream cheese. I make both just because my kids like them both ways.

Well, either way, I hope you try baking The Best Cinnamon Rolls. Trust me, you won’t be sorry! This dough is the best.

If you do make them, please tag me on social media or Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much for all your love and support! Let’s start this year on a sweet note! Happy Baking!

brunch recipes
Breakfast Recipe
Yield: Makes 12 to 14 Rolls

The Best Cinnamon Rolls

Prep Time: 10 minutes
Cook Time: 30 minutes
Waiting Time: 8 hours
Total Time: 8 hours 40 minutes

The Best Cinnamon Rolls

Ingredients

Starter

  • 1 pack dried yeast (1/4 oz)
  • 1 teaspoon sugar
  • 1/2 cup milk, warm to the touch (118ml)

Dough

  • 4 cups all-purpose flour (500g/1 lb), plus a few tablespoons more for dusting working area
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 2 large eggs, well beaten
  • 3/4 cup water (177ml)
  • 2 tablespoons softened unsalted butter
  • 1 tablespoon oil, plus for greasing bowl for the dough

Filling

  • 1 cup brown sugar
  • 3/4 stick softened unsalted butter + 1 teaspoon for buttering the baking pan
  • 2 tablespoons cinnamon

Classic Icing

  • 2 tablespoons heavy whipped cream
  • 1/4 cup powdered sugar, more if needed
  • 1 teaspoon cinnamon

Cream Cheese Icing Option

  • 1 block cream cheese (Philadelphia), room temperature
  • 2 tablespoons unsalted butter
  • 1 tablespoon milk
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon

Instructions

Activate Yeast

  1. It's not necessary if you have instant dry yeast, but I like to do it. So warm up milk for about 20 seconds in the microwave-safe bowl or a cup until warm to touch, then add sugar and dried yeast.
  2. Mix and allow the yeast to start to bubble.
  3. When you see yeast get bubbly and thicken on the top it is ready. It usually takes about 2-3 minutes, depending on the temperature. Never use hot milk or water.

Prep Dough

  1. Measure and combine flour, salt, and sugar. Mix it together.
  2. Place everything in the stand-up mixer bowl.
  3. Make a small well in the middle and add activated yeast.
  4. Using kneading attachment of your mixer start mixing slowly while adding 2 mixed or beaten eggs, room temperature/soften butter, and water mixed with oil.
  5. Adjust mixer to a higher speed and keep kneading for about 3-4 minutes or until the dough is becoming a ball and pulling away from sides of the mixer bowl.
  6. Do not overmix, there is no need. The dough will be softer on the touch.
  7. Transfer dough to well oiled larger bowl and cover. Place dough either in the oven or microwave so it could rise. If your oven has a proof setting this is a perfect time to use it, if not just keep it in the turned-off oven. Allow it to rise for the first time for about 45 minutes.
  8. It will double in size. Knead, then allow it to second proof for another 45 minutes, knead, cover and place in the fridge for about 6-8 hrs/overnight before making rolls.
  9. You do not have to chill the dough however they do come out so much better, plus it is easier to roll out. After chilling let it sit at the room temperature for about 10 minutes before rolling out.

Filling

  1. Roll out dough to (0.635cm) 1/4 inch thick. The size is approximately (38cm) 15 inches wide and (53cm) 21 inches long.
  2. Spread room temperature butter from one end to the other evenly. You can slightly soften in the microwave if it's not at the room temperature.
  3. It would really hard to spread it is not. On top of butter, add brown sugar and press-in the dough a bit, then add cinnamon. If you like raisins or a sprinkle of crushed nuts this would be a good time to add. Make sure to soak raisins ahead.
  4. Slowly roll the dough until you reach the end. Pull ends to have an even end. Slice it in half, then cut the cylinder into 12 to 14 equal slices.
  5. Place cut side up and evenly spaced 9 x 13-inch baking dish.
  6. Cover pan with plastic wrap and set aside in a warm place to let rise for at least 30 minutes to one hour.

Baking

  1. Preheat oven to 350F and bake them for 30 minutes. This also depends on your oven, and baking dish.

If you are baking in the ceramic dish like I did, then bake at a lower temperature, I would do the same if you choose to bake it in cast iron, however, for a regular metal baking dish I would go to 375F and bake for about 25 minutes or until they are nicely golden brown.

Icing

  1. While the rolls are baking make the icing. I like it with a cream cheese-based, so you would just mix it together until nicely blended.
  2. For regular sugar-based, whisk together the cream, sugar, cinnamon in a small bowl until smooth.

Transfer the pan of cinnamon rolls to a cooling rack. Let cool for at least 5 minutes. Drizzle or spread the icing all over the rolls and erve immediately.

Notes

Scraps aka leftover ends I place in the bigger ramekins and bake them as well. Nothing will be wasted!

Scraps aka leftover ends taste just as good!

Easy Homemade French Bread

Easy Homemade French Bread

I do not think that there is anything better in this world than freshly baked bread, especially my Easy Homemade French Bread. Well, my dutch oven for beginners and no-knead bread recipes are amazing, as well. Anyhow, after many trials and fails, I finally got…

Gluten-Free Peanut Butter Chocolate Bread

Gluten-Free Peanut Butter Chocolate Bread

This is a sponsored post written by me on behalf of the National Peanut Board. All opinions are entirely my own. This gluten-free peanut butter chocolate bread topped with oats is simply divine. You can toast slices of bread in a pan, make French toast or perhaps a delightful breakfast strata with day old bread. I must admit…

Spiral Twist Bread Rolls

Spiral Twist Bread Rolls

Spiral Twist Bread Rolls with all purpose dough recipe

All Purpose Dough Recipe included with Spiral Twist Bread Rolls

I just love baking homemade bread. So many amazing bread recipes that we can make with different shapes just like these tasty spiral twist bread rolls.

I find it relaxing when I am under stress. However, if I am happy, I would dance while kneading my dough with blasting music from my Bluetooth speaker.

It is most certainly win-win situation whether if you are happy or sad.

I do not know about you, but I actually love kneading the dough with my hands. I just love the feeling of kneading it and playing at the same time.

Well, I got to tell you, it can be quite soothing. Try it sometimes if you are up for a challenge.

Spiral Twist Bread Rolls with all purpose dough recipe

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Down in the recipe card, I included my go-to dough recipe. It is all-purpose, meaning you can make bread, rolls, cinnamon rolls as well as pizza with this dough.

It cannot be any more multi-purpose than that, right?! Also, sometimes I add milk and sometimes I do not. It just depends. I feel like the addition of milk and the egg gives extra richness to the dough.

Spiral Twist Bread Rolls

My kids just loved making sandwiches with these beauties. That being said, I love spreading on a warm roll a bit of butter and jam. They are absolutely perfect to take to school or work.

I would definitely double the amount of the ingredients because they are really tasty. I would love to make it often but I do not. It is simply because I would eat them all. I really love freshly baked bread.

Allow them to rise for 45 to 60 minutes before baking.

If you try this recipe or any other from Sandra’s Easy Cooking, please tag me on Instagram @sandraseascyooking using hashtag #sandraseasycooking.

Thank you so much in advance!

Spiral Twist Bread Rolls
Yield: 1 Pound Dough, makes 5 Rolls

Spiral Twist Bread Rolls

Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 2 hours
Total Time: 2 hours 45 minutes

Spiral Twist Bread Rolls with all-purpose dough recipe.

Ingredients

  • 1/2 cup lukewarm Water
  • 1 cup lukewarm Whole Milk
  • 1 package Dry Yeast
  • 1 teaspoon Sugar
  • 1 large Egg, beaten, PLUS 1 egg for brushing
  • 4 cups All-Purpose Flour, plus for dusting
  • 3/4 tablespoon Salt

Instructions

  1. In the bowl of a stand mixer fitted with the dough hook, stir together the water, milk, sugar, and dry yeast. Let stand for approximately 10 minutes, or until the yeast starts to bubble. Add in the egg and stir to combine well.
  2. Add in the salt and mix with the flour. Keep adding flour a bit at the time, still stirring until absorbed. Then, with the mixer on low speed, gradually add in the remaining flour until combined. Increase speed to medium and knead until the dough is smooth and elastic about 5 minutes.
  3. Shape the dough into a ball and place inside a greased mixing bowl. Cover with plastic wrap and allow to rise until doubled in size, about one hour and a half to two hours. Keep it the warmer area such as microwave or turned off oven.
  4. Punch the dough down. Now the dough is ready to be shaped and used as you wish. You can make bread, differently shaped rolls, pizza or dinner rolls with this all-purpose dough. This amount of dough makes 5 rolls at 90 grams each or 8 smaller ones at 56 grams, 1 pizza, 1 bread loaf. It usually weights just a bit over 1 pound of dough. Double the amount if you wish to make more rolls.

Spiral Twist Bread Rolls

Spiral Twist Bread Rolls

  1. Measure the amount of dough then calculate how many you wish to make. I had 2 pounds of dough, which is double the amount of ingredients up there. I made 10 rolls for sandwiches.
  2. Cut each roll into two equal parts, then roll both into the long ropes, about 8 inches long.
  3. Connect the top and pinch, then twist and pinch the bottom of the twist. Now, make the spiral by twirling it from the right to the left and twirl inside. At the very end, pinch from the underneath to hide it. You are left with a beautiful looking twist roll. Looks almost like a flower.
  4. Allow them to rise for at least 45 minutes. It would be best if you allow them to rise for 60 minutes just to almost double in size.
  5. Mix one egg with a pinch of salt (salt will help egg wash to be less stringy when you applying). Brush on each roll egg wash.
  6. Preheat oven to 400 degrees Fahrenheit (200C).
  7. Bake the rolls for 30 to 35 minutes, depending on your oven, or until the rolls are golden brown and lighter when you pick them up.
  8. Allow them to cool down for at least 15 minutes before eating. Make sure to cover them with the cotton towel to allow them to get soft and even tastier.

Notes

This amount of dough makes 5 rolls at 90 grams each, or 8 smaller ones at 56 grams. It makes 1 pizza or 1 bread loaf.

It usually weights just a bit over 1 pound of dough. Double the amount if you wish to make more rolls.

You can do all the kneading with your hands just like I did. It takes a bit of arm and hand workout but it is doable. Knead for about 10 minutes until the dough is elastic and not as sticky.

Keto Bread- Easy and Delicious Low Carb Bread

Keto Bread- Easy and Delicious Low Carb Bread

You all probably heard about Low Carb KETO Bread, so I just made my version of the same bread. When carboholic decide to join the low carb club and cannot live without a slice of bread. That would be me. I just had to clean…

Homemade Dinner Rolls

Homemade Dinner Rolls

These are probably the best homemade dinner rolls ever. Also, I will take bread over dessert anytime. That might sound crazy to some people, but that’s me. You can either love as I am or hate me. Well, you have no reason to hate me, but you know what I…

No-Knead Homemade Bread

No-Knead Homemade Bread

No-Knead Homemade Bread

This was my most popular recipe, and I feel like I lost part of me when this one did not transfer to a new blog platform. With that being said, I will manually add this recipe, pictures and a post itself and it will show as a new post.

It is really heartbreaking to me that all the new visitors will not be able to see comments, tips, and feedback from the original post but it is what it is.

Well, I had over 1 million views just on this recipe and close to 300 comments so I can’t even tell you how I feel right now.

I am reposting it again. With that being said, I would love your feedback, mostly to get this recipe back up to most popular and recommended one.

It is so worth it and I know you all will love it when you make it. So please share your pictures, tips, and comments with me and others.

Tag me on Instagram @sandraseasycooking and use hashtag #sandraseasycooking. Thanks!

No-Knead Homemade Bread

OLD POST:

The first time when I made the bread, I was probably 13 years old… My mom started to work, and I came from the school, hungry like a wolf; I was all alone, my sister was in school and my dad was working as well!

Next, to the stove I found a note from my mother, saying ”Could you prepare the bread dough and I will bake it when I come back.” It was the whole preparation (list) how to do. 

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It seemed simple enough, and I got right away to work. Next to the bowl and flour was fresh yeast, and my mom very nearly wrote: “put about 1-2 tablespoons of warm milk in a cup with fresh yeast, to get it activated.” It would take a few minutes, and then I should put it into the flour with everything else. 

I mixed flour and felt so proud of myself… Well… HA! Funny story… I went back to the kitchen about 15 times, mixing the dough constantly.

It was rather odd looking like it was for pancakes. I kept adding more flour, then more water, and the dough my friends never raised up. I was covered in flour.

The kitchen was a mess, full of dough balls like a fireball, pretty much everywhere…

No-Knead Homemade Bread

Honestly, I felt hopeless! It was like watching my own reality show. I did not actually know what I did wrong!

I was waiting for two freaking hours for nothing! Well… I gotta tell ya, I learned my lesson!!! And that was my first time “trying” to make a loaf of bread!

“Healthier” version of a recipe  No-knead whole wheat bread 

Now I rarely buy it from the store or bakery… I am making bread every day fresh and from scratch without a bread machine.

My hands and my trusty wooden spoon are doing everything in a matter of 5 minutes, however, if you have trouble mixing it with the wooden spoon, using something like KitchenAid with kneading attachment would not hurt.

No-Knead Homemade Bread

I just wanted to show how easy bread could be made this way. The dough is not as hard to mix, so I do not see a point using any other equipment, but if you really can’t, please, be my guest and use whatever will make your life easier.

The bottom line is, my family and I love, love bread. It is a staple of our house, and whether I make flatbread, Irish soda bread or whole-wheat, the bread is eaten almost in one day. So here is my recipe that you will love.

No Knead Homemade Bread
Yield: 1 LOAF

NO-KNEAD HOMEMADE BREAD

Prep Time: 5 minutes
Cook Time: 40 minutes
Additional Time: 1 hour 10 minutes
Total Time: 1 hour 55 minutes

Super Easy and tasty no-knead bread recipe that you will love.

Ingredients

  • 5 cups All-Purpose Flour approx. 600g, flour without sodium; for cakes, cookies, etc., works well.
  • 2 teaspoons Table Salt
  • 2 teaspoons baking powder optional
  • 1 envelope Active Dry Yeast 7 grams
  • 1/2 teaspoon Sugar
  • 1 1/2 to 2 cups Lukewarm Water
  • 2 tablespoons Oil + for greasing the pan

Instructions

  1. Combine flour, salt, and baking powder. Mix!
  2. Add sugar and dry yeast in a cup and add a bit of warm (to touch) water. Mix it to combine then let the yeast activate, before adding to the flour mixture. (You can add it directly to the flour mixture just by making a well in the middle, add sugar and yeast and a splash of warm water then wait about 3-4 minutes before mixing it and adding more water.) This step is whatever feels right to you.
  3. Add more warm water as needed. Add the water slowly so your bread dough wouldn’t turn into the pancake mixture. (1/2-1 cup at the time until you reach the thickness and so the wooden spoon can go through easier it does take some good beating). It all depends on what type of flour you have, how old it is, the air & humidity, etc. So if I say 2 cups of warm water, it might be less, so please add water slowly until you reach soft and sticky texture, but not looking like pancake batter.
  4. Take a few strokes with a wooden spoon just to combine everything, add oil, mix again and cover the dough.
  5. Let it rest and rise for 60 minutes in total. I mix it after 30 minutes with a wooden spoon and let it rest for the next 30 minutes.
  6. Preheat oven to 400F (200C)
  7. Grease your baking pan and put the dough in.
  8. Again, let it rise in the baking pan for the next 10 minutes or until it’s almost up to the edges of the pan and place in the preheated oven, even if it’s not all the way to the edges it will rise more in the oven.
  9. Bake for 40 minutes, or until the crust turns golden brown.
  10. Allow it to COOL DOWN at least for 40 minutes before slicing the bread.

Notes

You can bake in any pan that you have a circular, rectangular, or square pan. I find it the best if it’s non-stick baking pan. Bake for 40 minutes, or until the crust turns golden brown. This is no kneaded bread; I just use a wooden spoon to combine and mix the dough.

I usually put 2-3 teaspoons of salt, but you can add 1.5-2 teaspoons if you don’t want too savory. We have different flour brands, and of course taste buds. The dough should be just a bit thinner than if you would make pizza dough.

Also, if you decide to knead just add less water, and I would suggest adding maybe 1 Tbsp. of oil; dust the working surface with the flour and knead until you make a ball and oil it before covering to raise. Once it’s risen, knead again and place in the greased baking pan to rise one more time before baking it.

IF FLOUR HAS SODIUM PLEASE ADD ONLY 1/2 teaspoon of salt. The outcome will not be the same, but still delicious. I work with only all-purpose; no sodium, bleached or unbleached white flour, or whole wheat flour.

I tried many different brands of flour, but I always stick to the one that I found the best which is Canadian brand- 5 Roses 44LB. If you have a chance to get it trust me, you will not regret because the bread or anything baked comes out amazing. For Five Roses Flour, All Purpose, 5.5lb. If you like any other brands, please let me know what you are using. I would love to try it too.


Dutch Oven Damper Bread

Dutch Oven Damper Bread

There is one more bread in town, ahem, I meant on my blog. Damper bread is Australian Bread, traditionally made in the hot ashes of a campfire, using a cast iron pan. Sometimes, it is just dumbed and covered with plain hot ashes. I am…