EASY PIZZA DOUGH RECIPE | WITH INSTANT YEAST
EASY PIZZA DOUGH RECIPE
WITH INSTANT YEAST
2 1/2 cups All Purpose Flour
1 tsp. Instant Yeast
2 tsp. Sugar
1 tsp. Salt
2 tbsp. Oil
1 cup Warm Water
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Delicious Yeast Rolls ~ sweet, fat, fluffy. overall the best ever yeast rolls!
I have been on a search for the perfect yeast roll and my search ends here. These are hands down the best ever! Pair them with my delicious honey butter and Oh my goodness! Heaven on Earth!
YEAST ROLLS
1/2 cup warm water
1/2 cup warm milk
1 Tbls instant yeast
3 Tbls sugar
1/4 veg oil
1 tsp salt
2 & 1/2 to 3 cups AP flour
these rolls have 3 rises
rise#1 1 hour
rise#2 30 minutes
rise#3 45 minutes
PLEASE WATCH VIDEO FOR COMPLETE DETAILS
HONEY CINNAMON BUTTER
1 stick of butter softened
1/4 cup of honey
2 heaping tablespoons of powdered sugar
several dashes of cinnamon
use hand mixer to mix and then serve.
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HOW TO MAKE YEAST ROLLS | dinner rolls
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INGREDIENTS:
6 TBSP (85 gr) unsalted butter, room temperature
1/4 cup (50 gr) granulated sugar
1 tsp kosher salt
2 large eggs, room temperature
1 cup (237 ml) whole milk, slightly warm (about 110 F, 43 C)
4-5 cups (480-600 gr) unbleached all purpose flour
1 package (7 gr, 2 1/4 tsp) active dry or rapid rise yeast (*note: you should use active dry yeast if you follow the instructions for prepping the day before)
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Today I am walking you step-by-step through everything you need to know about how to make dinner rolls! I know that working with yeast can be intimidating, but I promise you can do this! These soft yeast rolls are incredibly fluffy, tender, and slightly sweet. They are a favorite for any holiday in my family! I know you can do this!
If you are interested in learning more about working with yeast :
ENROLL IN MY YEAST BREAD ESSENTIALS COURSE:
#yeastbread #baking #bakerbettie
Pumpkin Bread Recipe! Quick and Easy! (No yeast, no kneading, no machine)
With no yeast, no kneading, and no bread machine needed. This is why I make this easy quick Pumpkin Bread Recipe EVERY week. Such a Quick recipe. Pumkin bread can be delicious, but something I eat every week I make sure to use 100% all natural pumpkin with no preservatives and extra ingredients. This bread is in the oven in 3 minutes! And the best part is that you can freeze it for up to 6 months. Just slice wrap in plactic wrap and then in foil and freeze.
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Pumpkin Bread Recipe
Pumpkin Bread Ingredients:
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons unsalted butter, plus more for pan
1/2 cup sugar
1 cup 100% pumpkin
2 large eggs
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice mix
1/2 teaspoon cinnamon
2/3 cup buttermilk
Streusel Topping Ingredients:
1/2 cup brown sugar, divided
4 tablespoon butter, melted
1/3 cup all purpose flour
3/4 cup chopped pecans (more or less to taste)
How We Make It:
Please refer to the video for specific how-to instructions
*Butter a 9x5 loaf pan and line with Parchment paper
*Prepare struesel by combining 1/4 cup brown sugar, butter and flour
chill in refregerator while preparing Bread Recipe
*Preheat oven to 350 degrees Fahrenheit
*Whisk flour, baking soda, cinnamon, pumpkin pie spice, and salt and set aside
*Combine butter, sugar, pumpkin, eggs and vanilla
*Add sugar/pumpkin mixture to dry ingredients and mix well
*Stir in buttermilk
*Remove topping from refrigerator and stir in remaining brown sugar and pecans
*Sprinkle topping mixture on top of Pumpkin Bread and gently press it down with a fork
*Bake in a preheated 350 degree oven for 60-65 minutes or until wooded screwer can be
insterted and comes out clean.
How To Make Yeast Bread
Get the Recipe:
Making Yeast Bread
Making Yeast Bread/Proofing the Yeast
The first step of making yeast bread is to make sure that the yeast is alive. This is called proofing the yeast. This is one of the most crucial steps because, if the yeast is dead, it can't leaven the bread. To proof the yeast, measure out the amount of milk or other liquid that is specified in the recipe, and heat the milk to a temperature of 100° to 110°. You can heat the milk in the microwave if you wish. Microwave at HIGH for about 1 minute or until the milk reaches at least 100°. Add the warm milk to a large bowl, and stir in the yeast and the sugar. Let this mixture stand for about 5 minutes. Live yeast will begin to swell and foam or bubble a few minutes after it's stirred into the warm liquid.
Making Yeast Bread/Making the Dough
To make the bread dough, add most of the flour to the liquid ingredients all once and stir just until the mixture is combined. (Save some of the flour for kneading.) After the mixture is combined, dump the dough out onto a floured surface, and you're ready to knead. Add enough of the remaining to get the dough to the desired consistency for kneading. It's OK if you don't use all of the remaining flour.
Making Yeast Breast/Kneading the Dough
Knead the dough with authority. Push is out with the heels of your hands, fold it over, give it a quarter turn, and repeat. Add more flour if you need it. Knead for 8 to 10 minutes or until the dough feels smooth and elastic, but still a little tacky.
Making Yeast Breast/The First Rising
Place the dough in a large bowl for the first rising because the dough will double in size. Cover the bowl with a slightly damp lightweight dishtowel and place in a warm place, approximately 85°, free from drafts, for 1 hour. When the dough appears to have doubled in size, gently press two fingers into the dough. If the indention remains, the dough has risen enough. Punch the dough down in the center to deflate it.
Making Yeast Breast/Rolling the Dough
After you have punched the dough down to deflate it, turn the dough out onto a floured surface for rolling. For this recipe, we want to roll the dough into a rectangle. Lift the rolling pin up slightly as you near each end of the rectangular shape. Now roll up the dough, starting with a short edge. Roll the rectangle tightly, pressing firmly to eliminate air pockets. Pinch the seam and the ends to seal.
Making Yeast Breast/The Second Rising
For the second rising of the dough, roll up the dough and place it, seam side down, in a greased loaf pan or one that's been lightly coated with cooking spray. Cover and let it rise 1 hour or until the loaf has doubled in size. Watch the loaf carefully. If it rises too much and starts to fall, the bread will be dense. Once the loaf has doubled in size, the dough is ready to bake.
Preparation
Dissolve yeast and sugar in warm milk in a large bowl; let stand 5 minutes. Stir in butter. Lightly spoon flour into dry measuring cups; level with a knife. Add 4 1/4 cups flour and salt to yeast mixture; stir until blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Punch dough down; let rest 5 minutes. Roll into a 14 x 7-inch rectangle on a floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 1 hour or until doubled in size.
Preheat oven to 350°.
Uncover dough. Bake at 350° for 45 minutes or until loaf is browned on the bottom and sounds hollow when tapped. Remove loaf from pan, and cool on a wire rack.
Find more recipes:
8 Delicious Things Everyone Can Do With Yeast Dough
8 Fun & Tasty Ways To Use Yeast Dough ⬇️ FULL RECIPES BELOW ⬇️ Yeast dough is incredibly versatile and it's surprisingly easy to make! We're going to show you the base recipe for yeast dough and then introduce you to 8 delicious things you can make with the base. Think of the dough as your jumping-off point and once you've mastered it, you can go places you've never been before. All of these recipe ideas come together really well, look cute, and taste delish!
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For The Yeast Dough:
- 2⅓ cups flour
- ½ cup lukewarm milk
- ¼ cup sugar
- ½ tsp active dry yeast
- ½ egg
- ¼ stick softened butter
- ½ whisked egg + 1 tbsp milk for the egg wash
Mix the milk, sugar, yeast, and egg. Add the flour and then start kneading until a smooth dough starts to form. As you're kneading, add the butter bit by bit. Knead the dough until it stops sticking to your hands, then transfer it to a bowl, cover it, and let it rise for 45 minutes. Once you have this dough base, you can make all of these different recipes below.
1. Lemon Roses
For the filling (makes 8):
- ¾ cup ricotta
- 3 tbsp sugar
- lemon zest
- juice from ½ lemon
Here's How:
Divide the yeast dough into 8 equal pieces. Then roll out each piece of dough into a circle and make 3 incisions in the dough. Combine the ingredients for the lemon ricotta filling and spoon some of it in the middle of each dough circle. Wrap the wings created by the cuts around the ricotta filling, lightly pressing on the ends to keep everything in place. Cover the stuffed dough roses and let them rise for 10 minutes before brushing them with the egg wash. Now put them in the oven at 350°F for 20 minutes until they're golden brown.
2. Fruity Nutty Bowties
For the filling (makes 6):
- ⅓ cup chopped dried apricots
- 1 cup chopped hazelnuts
Here's How:
Divide the yeast dough into 6 equal pieces and separate some of the dough from each piece. You're going to use those later for the ribbon. Roll out each large piece of dough into an oval shape and press it together in the middle with two fingers to form a bow. Mix all the ingredients for the filling and add a teaspoon of the filling on either side of the spot where you pinched the dough. Cover the filling with the dough above the filling and then with the dough below the filling. Press the dough on the sides and fold them over the filling into the middle and press it there. Twist the strip of dough that you cut off earlier for the ribbon, fold it up, and turn it in. Place the twisted ribbon around the middle of the bow. Cover the bowties and let them rise for 10 minutes, brush the egg wash over them, and bake them in the oven for 20 minutes at 350°F until they're golden brown.
3. Ham & Cheese Buns
For the filling (makes 6):
- diced ham
- shredded mozzarella
Here's How:
Divide the yeast dough into 6 equal pieces and roll out each one into a square. Sprinkle some ham and cheese on one corner of each square and cut the dough squares as shown in the video. Fold the largest piece of dough over the filling and press the edges down. Now alternate folding down the strips of dough so you get a lattice pattern and press the ends of the strips to the underside of the squares. Cover the buns and let them rise for 10 minutes. Brush the egg wash over the buns and bake them at 350°F for 20 minutes until golden brown.
4. Apple Cinnamon Leaves
For the filling (makes 10):
- 4 small apples, peeled and diced
- 1 tsp cinnamon
- 1 tbsp sugar
Here's How:
Divide the yeast dough into 10 equal pieces and roll out each piece into an oval shape. Mix the ingredients for the filling and spread it on each piece of dough. Fold the rest of the dough over the filling and press it down. Then press the dough with the filling a little flat. Fold the two tips together and press them together gently so you get the shape of a leaf. Cut the dough with scissors from both sides. Cover the buns and let them rise for 10 minutes. Brush the egg wash over the dough and bake at 350°F for 15 minutes until golden brown.
5. Bunny Rolls
For the filling (makes 6):
- 6 mini hot dogs or cocktail weenies
- 18 black peppercorns
Here's How:
Divide the yeast dough into 6 equal pieces and roll each one out into a long roll. Knot the rolls as shown in the video and push a mini hot dog through each one. Form the dough with your hands so it looks like a bunny and press peppercorns into the face for the eyes and nose. Cover the bunnies and let them rise for 10 minutes. Brush the egg wash over the dough and bake at 350°F for 15 minutes until golden brown.
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