Two more recipes

Here are the last two recipes from our dinner party.

This is my favorite roll recipe. It's super yummy and easy. I use it for cinnamon rolls too (see below).

DINNER ROLLS (I triple this recipe for a big group)
1/4 c. butter, melted
3/4 c. milk
3/4 c. water
2 c. flour
2 T. yeast
1/3 c. sugar
1 1/2 tsp. salt
1 egg
1 1/2 - 2 c. flour

Combine dry ingredients in Bosch (mix on low for a few seconds to combine), using wire whisks. Heat butter, milk & water to about 125 degrees (I just do it all together in the microwave... approximate temperature). Pour into Bosch and mix for 2 minutes on low. Add egg and mix until incorporated in. Switch to dough hook. Add enough flour to make a soft dough (should leave the sides of the bowl clean, but still sort of stick to the bottom of the bowl). Let knead 5 minutes. Cover and let rest 10 minutes. (If you are making a bigger batch you will want to transfer it to a larger bowl first, oiled.) Shape into rolls (see below). Let rise 20-30 minutes (or until about double in size). Bake in 375 degree oven for 12-15 minutes.

NOTE: I often substitute canola oil for the melted butter, and powdered milk, and it turns out just as good. Just mix the powder with the dry ingredients and use additional water in the amount of the milk. Use about half as much oil as butter... it shrinks by about half when melted.

SHAPING: You can make balls, or whatever shape you like, but I find it easiest to make crescent shaped ones. Roll dough into a large circle, to 1/2 inch thick (I usually do thinner than that). (When I make a triple batch, I divide the dough into 4.) Spread with a small amount of room temperature butter (you don't want too much... just a thin layer). Use a pizza cutter to cut dough in a pinwheel like a pizza, but very skinny/long wedges. Roll up tightly beginning with the widest edge..... I pull it tight/stretch it a little before rolling to keep it tight.

Another yummy option is to shape them into regular balls, let rise until double. Then spread tops with soft (very soft or you'll squish the rolls) butter, and sprinkle with kosher (coarse) salt and rosemary and thyme before baking.

For cinnamon rolls, roll into a large rectangle... about 12" by however long. Spread with melted butter, a generous amount of brown sugar, and LOTS of cinnamon. Roll up from a long edge so that you have one very long roll. Use a length of dental floss to slice dough into 1 inch wide rolls by sliding the floss under one edge and crossing at the top and pulling.


PUMPKIN CRUNCH

CRUST:
1 yellow cake mix (preferably without pudding)
1/2 c. (1 cube) butter, melted
1 egg, beaten

Reserve 1 c. cake mix. Combine remaining cake mix with butter and egg. Press into ungreased 9x13" pan (I use a glass casserole dish that is a bit larger).

FILLING:
3 eggs, beaten
1 can (29 oz.) Libby's pumpkin (not pie filling)
1/2 c. sugar
1/2 c. brown sugar
2/3 c. evaporated milk (I think this is a small can)
1 1/2 tsp. cinnamon

Mix together and pour over crust.

TOPPING:
1 c. reserved cake mix
1/2 c. sugar
1/2 c. pecans, chopped
1/4 c. (1/2 cube) butter, melted

Combine and sprinkle over the top (don't spread). Bake at 350 degrees for about 1 hour, until toothpick comes out clean. Serve warm, topped with real whipped cream.