Homemade Dinner Rolls

Another Pioneer Woman recipe. I made these for the first time on Thanksgiving Day, and next time, I’ll make the dough ahead of time so it’s easier to plan on the day of.

  • 2 cups milk
  • 1⁄2  cup sugar
  • 1⁄2  cup vegetable oil
  • 4 1⁄2 cups flour
  • 1 pkg (21⁄4 tsp.) active dry yeast
  • 1⁄2  teaspoon (heaping) baking powder
  • 1⁄2  teaspoon (scant) baking soda
  • 1 tablespoon salt

Pour 2 cups of milk into a stock pot or dutch oven. Add sugar and vegetable oil, stir to combine. Now turn the burner to medium/medium low and “scald” the mixture/ lukewarm (between 90-110 degrees). If you forget its on the stove and bring it to a boil that’s ok, just walk away and let it cool down to the appropriate temperature. If you don’t have a thermometer the pan should be comfortably warm to the touch. When the mixture is the right temp, add in 2 cups flour and 1 package of active dry yeast. After the yeast and flour are nicely incorporated, add another 2 cups of flour. Stir together (it will seem very sticky) and allow to sit, covered with a tea towel or lid, for an hour. After about an hour it should have doubled in size. When it has doubled sufficiently, add in 1⁄2 cup flour, the baking powder, baking soda and salt. Stir (or knead just a bit) until combined. Butter 1-2 muffin pans. Form rolls by pinching off walnut sized pieces of dough and rolling into balls. Repeat and tuck three balls of dough into each buttered muffin cup. Cover and allow to rise for 1-2 hours. Bake in a 400° oven til golden brown, about 15 minutes.

Cinnamon Apples

I drew this recipe from a few different sources and winged the amounts, but they turned out really yummy.

  • 5 apples, peeled and chopped
  • 1⁄4 cup brown sugar
  • 1-2 teaspoons cinnamon
  • 1 teaspoon lemon juice
  • dash of nutmeg

Combine all ingredients and cook on the stove over medium heat until apples are soft and juice has thickened.

Brown Sugar Yummy Carrots

Bryan wanted me to find a recipe for brown sugar yummy carrots and this was the result. I have to admit they are pretty yummy, although after first taste I halved the amount of brown sugar.

  • 16 oz baby carrots
  • 2 tablespoons butter
  • 1⁄4 cup brown sugar, packed
  • 1 cup water
  • dash of salt pepper, to taste

In a medium saucepan, combine the baby carrots with remaining ingredients. Stir to blend ingredients. Bring to a boil over high heat. Reduce heat to medium and continue boiling (uncovered) for about 25-30 minutes, or until carrots are tender and the liquid has evaporated.

Southern Skillet Corn

This recipe is also courtesy of kevinandamanda.com. I saw it and had to try it because my husband loves cream corn. It was really, really good, and I will definitely be making it often.

  • 6 ears corn
  • 3 tablespoons flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 1 1⁄2 cups water
  • 3 tablespoons butter

Shuck corn and pull off silks, then rinse under cool running water. In a large bowl, cut the corn from the cob with a sharp knife. Scrape up the cob with a spoon to get the milk. Combine flour, sugar, salt, and pepper in a small bowl, then add to 1 1⁄2 cups of water. Stir with a fork or whisk to combine. Melt butter over medium-low heat in a large, heavy-bottomed skillet. Add corn and flour mixture and cook over medium-low heat for 30- 45 minutes, stirring frequently.

Honey Beer Bread

Another Pinterest find.  This is courtesy of lululuathome.com. It was especially good hot out of the oven with butter on it.

  • 3 cups all purpose flour
  • 1  tablespoon baking powder
  • 2  tablespoons sugar
  • 1  teaspoon salt
  • 2  tablespoons honey
  • 1 can beer
  • 1⁄4 cup unsalted butter, melted

Preheat oven to 350°. Grease a 9x5x3 loaf pan. Line the bottom of the pan with parchment paper. Set aside. In a medium bowl, whisk together the flour, sugar, baking powder and salt. Using a wooden spoon, stir the beer and honey into the dry ingredients until just mixed. (Microwave the honey for 5-10 seconds to make it easier to stir in.) Pour half the melted butter into the loaf pan. Spoon the batter into the pan, then pour the rest of the butter on top, using a pastry brush to spread it around. Bake for 50-60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean.

The Bread

This recipe is courtesy of Pioneer Woman. It’s only two ingredients, but it tastes so amazing.

  • 1  loaf of french bread
  • 2  sticks of salted butter, softened

Preheat oven to 350°. Cut the bread lengthwise and spread one stick of butter on each half. Place on a cookie sheet and bake for 10 minutes, or until the butter is melted and starting to soak into the bread. Crank the broiler and broil bread for 3-5 minutes, watching the whole time. Remove when butter starts to brown and blacken. Don’t under-broil it! Slice into strips and serve immediately.


Husband’s Applesauce

The original recipe comes from 1789 Restaurant in Georgetown, over time it’s been modified by my husband to what it is today.

  • 5 apples, cored & quartered
  • 1/4 cup honey
  • 1 cup apple juice or apple cider
  • 1 tablespoon ground cinnamon

Combine all ingredients in a Dutch oven. Bring to a boil, then reduce heat to low. Cook for 45-60 minutes or until apples are soft enough to puree. Transfer apple mixture to a blender or food processor. Cover and blend until sauce texture.