parker house rolls

Nearly every weekend, a group of us dog owners head to a local park for an off-leash walk. Our first stop is Starbucks and a local bakery. The bakery's parker house rolls are what gets most of us out of the bed. And because they're only sold by the dozen, our furry friends typically get a taste too. Mmmm, buttery goodness.

Yield: 45 rolls
90 calories per roll
Active time: 15 minutes
Total time: 200 minutes

ingredients
1½ cups almond milk
1/2 cup unsalted butter
1/2 cup sugar
2½ teaspoons yeast
1/2 cup lukewarm water
3 eggs
2 teaspoons salt
6 cups high gluten flour

preparation

1. In a 2 cup Pyrex measuring cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes.

2. In another 2 cup Pyrex measuring cup, or small bowl, melt the butter in the microwave for 60 seconds. Think melted, not bubbling or boiling. Stir the butter, add the milk, and microwave for another 60 seconds. Stir and set aside.

 

3. Add the three eggs to the yeast mixture and lightly whisk with a fork.

4. In your stand mixer bowl, combine the flour, salt, and sugar. "Stir", with the dough hook attached to combine, about 1 minute. (I have a smaller, 225 w stand mixer. Next time, I would either half the recipe or make the dough in batches.)

 5. Slowly pour in the milk mixture, kneading on "stir" until a shaggy dough forms.

6. Slowly pour in the yeast mixture and continue to "stir" until a smooth and cohesive dough forms, about 5 minutes. You may need to occasionally adjust the dough to ensure the entire mass is being kneaded.

7. Turn the dough onto the counter top and knead by hand for about 1 minute.

8. Form a ball and place in a well greased bowl, cover with plastic wrap, and let rise until doubled in size, about 90 minutes.

 9. Turn the dough out onto your counter top, divide, shape into rolls or loaves, and place on a parchment or silpat lined baking sheet.

10. Cover with plastic wrap and let rise until doubled in size, about 60 minutes.

11. With about 30 minutes left in the final proof, preheat the oven to 350 degrees.

12. Brush with rolls or loaves with an egg wash and desired toppings.

(A friend gave me a set of salts, so I was thrilled to use roasted garlic gray and citrus rosemary gray.)

13. Bake until rolls are golden brown, about 20 minutes. (My loaves took about 35 minutes to bake.)

Other modifications:

• If you're going to serve the rolls right away, lightly coat the tops with butter after they've finished baking.
• Use dairy milk.
• Add about 3/4 cup instant mashed potato flakes during step 4.

Original recipe found here.

blue cheese popovers

Popovers are super easy to make, bake up in no time, and can be jazzed up with countless add-ins or toppings.

Yield: 12 popovers

85 calories per popover

Active time: 5 minutes

Total time: 25 minutes

ingredients

1 cup all-purpose flour

½ teaspoon salt

¼ teaspoon pepper

1¼ cups almond milk, at room temperature

2 eggs, at room temperature

1 tablespoon butter, melted at room temperature

3 ounces blue cheese, well crumbled

preparation

1. Preheat the oven to 450 degrees.

2. Line your muffin pan with silicone liners or spray the wells with cooking spray. 

3. In a large bowl, whisk together the flour, salt, and pepper.

4. In a 2 cup Pyrex measuring cup, whisk together the milk, eggs, and butter. 

5. Combine the milk mixture with the dry ingredients and whisk well blended, about 30 seconds.

6. Pour the batter, by the ¼ cup full, into the muffin cups.

7. Scoop 1 teaspoon of the crumbled cheese into the center of each filled cup.

8. Bake for 10 minutes. Resist the urge to open the oven door as this may cause the popovers to fall.

9. Reduce the oven to 350 degrees, continuing to bake until brown and puffy, about 10 minutes.

10. Remove from the oven and pierce with a knife to release the steam.

Want a higher popover? Consider procuring a popover pan, as the longer well and spacing encourage height.

Original recipe found here.

coconut chocolate chip monkey bread

To me, the weekend means brunch. Well, brunching on delectable baked goods and then heading out with my fellow dog owners for a long walk with our pooches.

Yield: 1 bundt cake

315 calories, if cut into 12 slices

Active time: 20 minutes

Total time: 150 minutes

ingredients

the dough
2 tablespoons butter
1 cup warm almond milk
1/3 cup warm water
1/4 cup sugar
1 tablespoon yeast
3¼ cups all-purpose flour
2 teaspoons salt

the topping
1 cup brown sugar
1/4 cup butter

1/2 cup chocolate chips

1/2 cup sweetened coconut flakes

preparation

1. In a small bowl, or 2 cup Pyrex measuring cup, warm the milk and water in the microwave, about 1 minute. The liquid should be warm, not hot.  See step 2 of “no-knead brioche” for more on yeast.

2. Add the yeast and a pinch of sugar to the milk mixture. Set aside for 10 minutes.

3. Melt the butter in the microwave for about 30 seconds. Add to the milk mixture. 

4. Combine the flour, sugar, and salt in your stand mixer bowl and "stir". Gradually add the wet mixture. After a shaggy dough forms, increase the speed to 3 and knead until the dough becomes smooth and shiny, about 5 minutes.

5. Turn the dough out onto your counter top. Knead by hand a few turns and shape into ball.

6. Transfer the ball of dough to a lightly greased bowl. Cover and let rise until the dough has doubled in size, about 1 hour.

7. Turn the dough out onto your counter top and cut into approximately 30 pieces. (I cut the dough in half to make the division more manageable.) Shape each piece into a rough ball and place in a well-greased bundt pan. You should get about two layers of balls.

8. Using a small bowl or 2 cup Pyrex measuring cup, melt the ¼ cup of butter in the microwave. Add in the brown sugar, stirring to blend.

9. Sprinkle the balls with the sugar mixture, cover with plastic wrap, and set aside for 30 minutes. Preheat your oven to 350 degrees.

10. After the dough has risen, sprinkle with add-ins. You can also layer the add-ins during step 7 or even incorporate them when you’re making the dough in step 4.

11. Bake for 30 minutes, until the sugar has caramelized and is bubbling.

12. Allow to cool for 15 minutes before turning out onto a cake stand or serving platter. To turn out a bundt, place the base or plate on the top of the bundt pan, turn over, and gently remove the bundt, VOILA!

 

Other modifications:

• Like it really gooey? Double the brown sugar topping and pour in more liberally, at the bottom and through the layers.
• Trying to impress someone special? Dust with confectioners' sugar.
• Don't like coconut? Change up the add-ins to something more to your liking.

Original recipe found here.