Breads

Buttermilk Rolls

46
24
1 T. yeast

¼ cup warm water

3 cups Buttermilk (room temperature)
3 cups flour
½ cup sugar, divided
3 eggs, beaten with a fork
2 tsp. salt
½ cup oil
1 tsp. baking soda

5 cups flour (sometimes you need a cup more–it should not be too sticky)
In the bowl of your stand mixer, dissolve yeast and 1 tablespoon sugar in ¼ c. warm water and let proof a few minutes. Add the buttermilk, 3 cups of flour. Mix until well combined and no lumps remain. Cover and let this stand at room temperature until double in size, about 2 hours. Add the remaining sugar (1/2 cup-1 tablespoon), eggs, salt, oil, baking soda and 5 cups of flour. Mix well and knead for 7-10 minutes using the dough hook on your mixer. Divide the dough into 3-4 separate sections depending on the desired size. If divided into 3 sections, you will get 36 large rolls. Dividing into 4 sections will give you 48 dinner size rolls. If you are not going to be making all of the rolls immediately place the remaining dough in the refrigerator, lightly covered with plastic wrap. The air needs to be able to circulate. (Do NOT store in an airtight container. The yeast will ferment and the dough will not be good.) The next time you want some fresh baked rolls, take from the bowl what you want and again put the rest back in the refrigerator. The dough will keep for 7 days in the refrigerator. Roll out each ball of dough onto a lightly floured surface into a large circle. Cut the circle into fourths and then cut each of those sections into thirds. {I like to use my pizza cutter-it makes it so much easier.} You should get 12 triangles. Now starting with the wider side begin rolling up the triangle. Place on a greased baking sheet. Let rolls rise on baking sheets until double in size. Time depends on the room temperature, usually 1½ – 2 hours. Dough from the refrigerator will take longer because the dough is cold, so be sure to allow for the extra time. Bake at 350° for 10-12 minutes. Brush with melted butter if you like. {I prefer this, it gives the tops a nice shine and it just tastes so good.}
Nutritions

Calories
225

Sodium
287mg
11% DV

Fat
4g
7% DV

Protein
5g
11% DV

Carbs
37g
12% DV

Fiber
1g
6% DV

This cheese bake is very easy and quick, so anyone can make this, including those who have lots to do or those of you who have not enough time.

100 g Prawn
1/2 Bloccoli
Sauce:
6 tbsp Mayonnaise
4 tbsp Milk
1/2 tsp Mastard
100 g Cheese
1 pinch Salt
1 pinch Pepper
4 people

1. Cut the big prawn in half.

2. Put mayonnaise, milk, mustard , salt and pepper in a jam jar. Close the lid and shake it.

3. Place the broccoli and the prawn into an ovensafe dish.

4....
See the full directions on my site

Nutritions

Calories
384

Sodium
1424mg
59% DV

Fat
28g
43% DV

Protein
23g
46% DV

Carbs
5g
1% DV

Fiber
1g
6% DV

This traditional German Christmas Stollen bread is a festive addition to your holiday celebration! The rich, buttery sweet bread is studded with a variety of dried fruits like cranberries, cherries and raisins, nuts, subtle notes of citrus, and plenty of warm spices. Finish it off with a blizzard of powdered sugar, grab a warm cup of coffee, and settle in for the ultimate cozy treat!

For the Fruit:
1 c raisins
1/3 c golden raisins
1/3 c sweetened dried cranberries
1/3 c dried cherries
3 T dark rum or orange juice
For the Sponge:
2 packets active dry yeast
1/4 c warm water
2/3 c whole milk
1 t honey
1 c all purpose flour
For the Dough:
1/3 c honey
1 egg
1/2 c salted butter
1 T lemon zest
1 t salt
1/2 t ground nutmeg
1/2 c chopped nuts
3-4 c all purpose flour
vegetable oil ( for coating the bowl )
For the Filling:
2 T salted butter
2 t ground cinnamon
3 T granulated sugar
For the Topping:
1/2 c confectioners sugar
2 loaves

PREPARE FRUIT