Dinner Rolls/ Buns

I just made these for the first time and they smell wonderful and turned out perfectly. This is a "no fail" recipe for some of the best tasting rolls I've ever baked. I intended to make a couple of batches, with egg wash and butter, but I forgot to do the egg wash, still, it came out perfect. In baking, I believe that practice makes it more perfect. Next time, I promise to show you better picture. Meanwhile, why not try this recipe for yourself and let me know, or better yet show me how it turned out for you.  

Dinner Rolls/ Buns Recipe

Courtesy of: Foodnetwork

Ingredients

Dough

1 cup warm homogenized milk (250 ml)
1/4 cup sugar (60 ml)
1/4 cup unsalted butter, melted (60 ml)
1/2 tablespoon salt (7 ml)
3 cups all-purpose flour (750 ml)
1 egg
1 envelope (1/4-ounces) active dry yeast
flour, for bench flour

Assembly
1 egg
1 tablespoon milk (15 )
( I made 1 batch with egg wash and the other with butter)

Directions

Dough

In a small bowl, combine sugar with ½ cup warm milk and mix well. Add the yeast and stir. Let the mixture stand for about 10 minutes, until it foams.

In another bowl, combine the egg and remaining ½ cup warm milk and melted butter

In the bowl of a stand mixer fitted with the dough hook, combine the flour and salt by hand. Add the yeast mixture and the egg mixture. With the stand mixer, start mixing the dough on low speed. Increase speed as flour is incorporated. Continue to mix until dough comes together. Increase machine speed, knead dough until it comes together.

Turn the dough out onto a floured surface and knead for 6 to 8 minutes, adding more flour if necessary, until the dough is smooth and elastic. Put the dough into a large oiled bowl and cover with plastic wrap. Leave overnight in the fridge or alternatively let proof until doubled in a warm spot for 45 minutes.

Assembly

Punch down dough and turn it out onto a floured surface. Tear off pieces of the dough and form sixteen 1 ½-inch balls. Roll them onto a surface to make smooth. Place in a buttered 8 x 8 x 2-inch pan. Let rest, covered, in a warm spot, until doubled in size, about 45 minutes.

Preheat oven at 350 degrees F.

In a small bowl, whisk together the egg and milk to make an egg wash. Using a pastry brush, generously coat the top of the buns with the egg wash. Bake the dinner buns for about 13 to 15 minutes or until they are golden brown. Serve warm and pull apart at the table.

Yield: 16 servings
 

   

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Cream Cheese Banana Nut Bread

Everybody has their own favorite version of Banana Bread Recipe. That includes me. But I always love to try new recipes. I made this Cream Cheese Banana Nut Bread for the first time and oh boy, it is heaven. This recipe is seriously scrumptious with the cream cheese in it. Besides, everybody knows that anything with cream cheese has to be good. I honestly do not know who to credit with this recipe, because it was a  print out filed in my wish list file, and didn't have any credits attached.

Cream Cheese Banana Nut Bread Recipe

Ingredients:

• ½ cup butter or margarine softened
• 8 oz cream cheese softened
• 3 ripe mashed bananas
• 1¼ cup white sugar
• 2 eggs
• 1 ½ tsp vanilla extract
• 2 ¼ cupall purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 2 teaspoon ground cinnamon
• 3 tablespoon brown sugar
•  cup chopped pecans or walnuts 

Directions:

• In a large mixing bowl, cream the butter/margarine and the cream cheese together. Gradually add the white sugar and continue beating until light and fluffy. Add the eggs one egg at a time, beating well after each egg. Stir in the mashed bananas and vanilla. Slowly add the brown sugar, cinnamon, flour, baking powder and baking soda. Mix until the batter is just moist. (careful not to mix too long after you've added the flour.) Fold in your choice of chopped nuts.
• Pour the batter into two greased/floured 8x4" loaf pans. Bake at 350 degrees for 45 minutes on middle rack, or until an inserted toothpick comes out clean.
•  Once baked, let loafs rest in pans for 5 minutes, then carefully turn out of pan onto a cooling rack.

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Ensaymada ( Ensaïmada)

Ensaymada is a Filipino sweet bread derived from Spanish origins. The Spanish version of this is called Ensaïmades. In the Philippines, this pastry bread is made with butter and shaped into like a pinwheel or snail-like coil ,topped with butter cream, sugar and grated cheese. The procedure sounds intimidating but it is very easy. Nowadays, it is not even necessary to make the unique shape anymore.  It has been re-invented for easy cooking. But, since it was my first time to make this, I tried my best to replicate the original  look of this soft and buttery bread. If you have already tried making pandesal.This recipe should not be hard because the process is quite similar. Give it a try and see for yourself. Please check video below for step by step instructions.

Ensaymada Recipe
Adapted from Panlasang Pinoy (Just did some tweaking)

Ingredients:

5 cups all-purpose flour
¾ cup butter, melted
¾ cup white sugar
1 teaspoon salt
1 cup grated cheddar cheese
3 pieces raw eggs
1 envelope (¼ oz ) active dry yeast
1 cup warm homogenized milk

Cooking Directions:

• In a small bowl, combine 2 tablespoon of sugar  with 1 cup warm milk (110°F-115°F) and mix well. Add the yeast and stir. Let mixture stand for about 10 minutes or until it foams.
• In another bowl, combine all the dry ingredients starting from the flour, ½ cup of sugar and salt. Mix thoroughly.
• Add the eggs and ½ cup melted butter to the yeast mixture and pour to the dry ingredients. Using your hand, mix the dry and wet mixture together. Make sure that it is well incorporated. Continue mixing until dough comes together.
• Turn the dough out onto a floured surface and knead for 6 to 8 minutes., adding more flour if necessary,until the dough is smooth and elastic. Put the dough in a large oiled bowl and cover with plastic wrap. Let it proof in a warm spot for 45 minutes.
• Punch down dough and turn it out onto a floured surface. Divide dough into four pieces. Roll each piece into a log or cylindrical form. Cut individual serving pieces ( about 80 grams each). Flatten each piece using a rolling pin.
• In a small mixing bowl, combine the ¼ cup melted butter with the remaining sugar. Paint the sugar and butter mixture onto the center area of  flattened dough. Sprinkle some cheese over the painted area and seal. This is done by folding opposite directions and rolling it until a long cylindrical shape is formed ( about 14 inches long) .
• Form the spiral Ensaymada shape by crossing the two opposite ends of the dough. It is like making pretzel.
• Place in a baking tray with wax paper  and cover with cheese cloth. Let rest for 45 minutes. This is the 2nd proofing.
• Pre-heat oven at 350°F.
• In a small bowl, prepare the egg wash by whisking the egg and a little amount of water or milk. Using a pastry brush, generously coat the top of the ensaymada with the egg wash. Bake the ensaymada for about 13 to 15 minutes or until golden brown.
• Remove baked Ensaymada from oven. Brush the top with the remaining butter and sugar mixture and sprinkle with cheese on top.
• Serve hot. Enjoy and do not forget to Share!

Related Video

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Pan De Sal ( Filipino Salted Bread )

Pan De Sal is the Filipino dinner rolls. It  is the most popular yeast bread in the Philippines, traditionally served during breakfast. Pan De Sal is made out of flour, eggs, butter, yeast, sugar and salt. It is coated with bread crumbs. I love this bread with butter and jam.  And partnered with a freshly brewed hot coffee. Mmmm.

Some people find this recipe intimidating to bake.  But no need to worry.  As soon as you experience the joy of kneading the dough, watching it double in size, and filling your house with the aroma of freshly baked bread, you will be proud of yourself and say- "Darn I am good"! You will not even be surprised when you hear knocking at your door from the neighbor asking "What are you making"?

It has been proven that the smell of freshly baked bread is inviting and irresistible. Notice how most real estate agents bake during their open houses?  Also, commercial centers position their bakery almost right at the entrance.

This bread is like the Bolillos in Mexico and Pan De Agua in Dominican Republic.

Ingredients:

4 cups bread flour or unbleached all purpose flour
4 tablespoon butter ( melted )
2 eggs
1 cup whole milk
2 teaspoon salt
2 tablespoon sugar + 3 tablespoon
2 teaspoon of active yeast
1 cup of bread crumbs

Cooking Directions:

• In a microwave-safe bowl, heat milk for 20 seconds on the microwave or until thermometer reads 105° F-110° F.
• Add the dry yeast and 2 tablespoon of sugar to the warm milk. Mix well and leave it for 10 minutes. After 10 minutes, the mixture should be foamy.  
• In another bowl, beat egg and add to the yeast mixture. Add the melted butter.
• In a large mixing bowl, combine the flour, remaining sugar and salt. Mix until well incorporated. Make a well on the center, slowly pour the yeast mixture and mix well until dough pulls away from the sides of the bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball.
• Knead dough for 6 to 8 minutes until smooth and elastic. Put dough into a large oiled bowl and cover with plastic wrap. Let it proof ( let it stand ) for 45 minutes.
• Punch down dough to remove the air. Turn into a floured surface and let it rest for 10 minutes.
• Form a cylindrical log about 2 inches wide, cut the dough into 24 pieces. Roll  them into bread crumbs and arrange the dough pieces cut side up in a prepared baking pan. Cover it with cheesecloth and let it rise a second time for 30 minutes. Meanwhile, preheat oven to 375°F.
• Bake for 15 minutes, or until golden brown.
• Serve with butter and jam of your choice. Enjoy !

Note:

To knead, fold dough over towards you; press down and away with heels of hands. Rotate dough a quarter turn; continue kneading. Sprinkle additional flour over surface to reduce stickiness.

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Corn Bread (Kenny Rogers Roasters Style)

Kenny Rogers' Corn Muffin brings me back memories in Manila. Kenny Rogers Roasters is known for the world's greatest wood-fired rotisserie chicken. It is really out of this world.Their chicken menu always includes various side dishes and of course this corn muffin. It is the best so far. The chicken, sides dishes and corn muffin makes your meal complete. I always refuse to leave the restaurant without a box of these corn muffins. It is simply the best, the taste I will always remember.

Ingredients:

1/2 cup Butter ( room temperature )
2/3 cup sugar
1/4 cup honey
2  eggs ( room temperature )
1/2 teaspoon of salt
1-½ cups of all purpose flour ( i use unbleached flour)
3/4 cup Yellow Cornmeal
1/2 teaspoon of baking powder
1/2 cup Milk ( room temperature )
3/4 cup fresh shredded corn ( 2 cobs of corn )
12 muffin cups

Cooking Directions :

• Pre-heat oven at 350°F.
• In a large mixing bowl,cream butter, sugar and honey. Add egg one at a time.
• In a separate mixing bowl , combine flour,cornmeal, baking powder and salt. Make sure that it is well incorporated. Mix dry ingredients to the cream mixture.
• Slowly add milk while mixing.
• Shred the corn using a sharp knife. Fold in the shredded fresh corn ( or frozen corn ) to the batter.

• Prepare 12 muffin cups. Pour about 2 tablespoon of batter to the muffin cups.
• Bake for 25 minutes or until toothpick comes clear when you insert it.
• Enjoy!

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Sio Pao Asado ( Steamed Bun )

Siopao is a steamed bun with pork filling. This is a popular dim sum dish for Filipinos and Chinese. While there are different variation of steamed bun ( e.g. Pork filled buns, Chicken filled buns,BBQ pork buns), the classic for each is pretty much the same - plain dough rolled into rounds and filled with mixture of your choice and seasoned with Asian sauce like Hoisin sauce , Oyster sauce and Soy Sauce.

Ingredients:

( adapted from panlasangpinoy, made few changes )

For the Dough

• 2 cups of warm water ( 110°F- 115°F )
• 2 ½ tbsp sugar (added to yeast mixture)
• ½ cup sugar (added to the flour mixture)
• 1 pouch dry yeast
• 3 cups bread flour
• 3 cups unbleached all-purpose flour
• 1 teaspoon of salt
• 1 ¼ tbsp baking powder
• 6 tbsp shortening

Cooking Instructions:

1. Place the warm water in a mixing bowl . Add the yeast and sugar . Mix well and let it stand for 10-15 minutes or until foamy.
2. In a separate mixing bowl. Prepare the dry ingredients. Mix the flour, baking powder,shortening. Mix with the yeast mixture.
3. Turn the dough out onto a lightly floured surface and knead until smooth and no longer sticky. Add flour as needed to prevent sticking.
4. Place dough in a deep greased container, cover with plastic wrap, and let rise at cool room temperature for about 2 hours.
5. Once the dough has risen, turn it out onto a well-floured surface and knead a few times until smooth.
6. Form the dough into a flat ball, pinch a hole in the center, and stretch the dough into a uniform loop. Continue stretching until the dough rope is about 1 1/2 inches in thickness. Cut the dough into pieces about 1 inch long, dust with flour, and cover with a damp paper towel.
7. To make a wrapper, lightly flatten a piece of dough with your palm. Roll the piece of dough out into a thin, even round using a rolling pin.
   Place the wrapper flat in your palm and add about a heaping tbsp full of filling in the center. Pinch the edges up into folds towards the center while turning the bun in your hand until all the edges have been pinched up.

Prepare your steamer. Place your Siopao buns into the steamer and steam for 15 minutes. Serve hot with the dipping sauce. Enjoy!

For Asado Filling

• 2 lbs pork, chopped into small pieces
• 2 tbsp vegetable oil
• 1 tbsp of sesame oil
• 2 tbsp garlic, minced
• 1 large onion, minced
• 2 tbsp cornstarch, diluted in 1/4 cup water
• 4 tbsp soy sauce
• 4 tbsp sugar
• 3 tbsp oyster sauce
• 1 tbsp hoisin sauce

Cooking Instructions:

1. 1. In a saucepan,under medium-high heat, stir fry the garlic and onions.
2. Add the chopped pork, cooked until brown.
3. Season with soy sauce, hoisin sauce and sugar. Mix well and let it simmer for 40 minutes.
4. Add the diluted cornstarch, continue to simmer until the sauce thickened.
5. Remove from heat and let it cool.

To Make the Dipping Sauce

Ingredients:

• 3 tbsp. hoisin sauce
• 3 tbsp. soy sauce
• 1/2 cup cornstarch
• 1/2 cup sugar
• salt and pepper

Cooking Instructions:

1. In a small saucepan, under medium-high heat, bring 2 cups of water to boil.
2. Add in sugar lower the heat to medium , stir and simmer until dissolved.
3. Add in the Hoisin Sauce and soy sauce, simmer for a minute.
4. Dissolved the cornstarch with 1/4 cup of water and add in to the saucepan.
5. Cook for another minute until sauce thicken. Remove from heat and let it cool.
   

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Banana Bread

I had tasted a lot of Banana bread. Some of them are dry, some of them are too moist, some are very nutty. So, after several experiments on Banana bread recipes. I can say that, the Food Network Banana Bread recipe is the right one for me. The banana flavor is just right,not too overpowering, it's super moist,not too sweet and so easy to make. My husband like it that he can eat half a loaf after i just finished baking. This will make some seriously wonderful Banana Bread French Toast.

Ingredients:

1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Cooking Instructions:

1. Preheat the oven to 325 ° F.
   
2. Butter a 9 x 5 x 3 inch loaf pan.
   
3. Cream the sugar and butter in a large mixing bowl until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon.
6. In another bowl, mix together the flour, baking powder, baking soda and salt.
7. Add the banana mixture to the creamed mixture and stir until combined.
8. Add dry ingredients, mixing just until flour disappears.
9. Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean.
10. Set aside to cool on a rack for 15 minutes.
11. Remove bread from pan, invert onto rack and cool completely before slicing.Enjoy!

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Pan de Coco ( Coconut Bun )

Pan De Coco ( Bread with Coconut filling) is one of my favorite snacks back home. This traditional Filipino bread brings me back childhood memories of my neighborhood bakeshop. Since my stay in Panama- Latin America, i have not yet found Asian or Chinese bakery that carry Custard Bun or Coconut Bun. I decided to make it a try using the Pillsbury Hot Roll Mix. It turned out really good, my husband and my neighbor loved it.

Ingredients :

For the bread

• 1 Pillsbury Hot roll mix
• 1 egg ( for egg wash )
  

For the Filling

• 1 cup grated coconut or Desiccated coconut
• 1 cup of brown sugar
• 1 tbsp of water

Cooking Directions:

1. To make the bread or rolls, follow the procedure on the box of Hot roll mix.
2. Flatten each piece of dough. Top each with a heaping tablespoon if coconut mixture.Fold dough over filling to meet in center; pinch edges to seal.
3. Place seam side down on greased baking sheets. Cover and let rise in a warm place until doubles,about 30 minutes.
4. Brush with egg wash and bake at 350°F for 15-30 minutes or until golden brown.

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Banana-Bread French Toast

I had tried this Esquire's Recipe for French Toast and since then it became my husband favorite for breakfast. This is really good for those Banana bread leftovers.

Ingredients:

• Thick (about two-inch) slices of banana bread
• 2 eggs
• 1 tbsp milk
• Pinch of cinnamon
• 1 tbsp unsalted butter
• Maple syrup
• Half of a vanilla bean, split and scraped
• Spoonful of lemon sour cream

Cooking Instructions :

1. Start with the slices of banana bread. Dried-out is better.
2. Beat the eggs, milk, and cinnamon until well combined.
3. In a nonstick skillet, heat the butter until barely foamy.
4. Thoroughly coat the bread with the egg mixture (dripping off excess), add to the pan, and cook about two minutes on each side.
5. Meanwhile, warm some maple syrup with the vanilla bean — throw the seeds and the bean in with the syrup.
6. Top with butter of your choice. Enjoy!

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