Amaranth Rolls

There is nothing that compares to freshly baked bread or rolls with dinner at night.  Eat these hot with butter and/or jam.  Make sandwiches out of them.  Use them as gravy mops.  My family loved these rolls, I’m sure your family will too.

Amaranth Rolls

2 ½ cups warm milk (not hot)

2 tablespoons yeast

¼ cup sugar

2 teaspoons salt

1/3 cup soft butter

1 egg
1 1/2 cups amaranth flour

3 1/2 cups flour

2 tablespoons melted butter

In a large bowl stir the yeast and sugar into the milk and set aside until the sugar is dissolved and the yeast is bubbly (5-10 minutes).  Stir in half of the flour, salt, and, the egg.  With your hands add in the soft butter and ½ cup flour at a time, kneading, until a sticky dough is formed.  Cover with plastic and let rise for 1 hour.

Roll out the dough on a floured surface to make a big rectangle.  Spread the melted butter over the dough then cut the dough in half length wise.  Then cut each of the rectangles into 2 inch wide strips.  Roll each strip up and place them in rows in a buttered baking dish.  Cover with plastic wrap and let rise for another 45 minutes. 

Preheat oven to 375.  Bake the rolls for 15-20 minutes or until the rolls are fully cooked and turn golden brown.  Just after you remove the rolls from heat, spread butter over the tops.  Serve warm or at room temperature.

By Miriam Barton in promotion for The Pioneer Cookbook: Recipes For Today's Kitchen.

This recipe is being shared with the Hearth and Soul Hop, Take It From Me, Inspiring You To Save Wandering Wednesday, Mommy Only Has Two Hands Hump Day Hop, The King's Court IV What's Cooking Wednesday, This Chick Cooks, Miz Helen's Country Cottage Full Plate Thursday, Friday Pot Luck, Little Brick Ranch, My Adventure In Mommyhood, KB and Whitesnakes Home Simply Delish, My Meatless Mondays, Bake with Bizzy

Soda Biscuits

Biscuits are so satisfying to make.  They are small cakes of warm and homemade bready goodness that don’t need to rise at all!  I love that, that’s why it is satisfying, because they are so quick and yummy all at the same time.  Not to mention fun…they are just plain fun to roll out and cut into circles. Have fun serving these!  Especially hot with gravy or butter and jam.  Mmm…

Soda Biscuits

1 ¾ cups flour

½ teaspoon salt

½ teaspoon sugar

½ teaspoon baking soda

1 ½ tablespoons butter

1 cup milk

Preheat oven to 425.  In a mixing bowl stir all ingredients together (you’ll have to use your hands and knead at some point to incorporate all of the flour into the dough).

On a floured surface, using a rolling pen, roll out the dough about ½ inch thick.  Then, using a circle cutter, cut as many circles as you can fit on the dough.  Then take the scraps of dough left, roll them out, and repeat the process until all of the dough is used up.

Place the biscuits on a parchment lined cookie sheet and bake for 10-15 minutes, or until they are barely golden brown.  Makes about 1 ½ dozen.

By Miriam Barton in promotion for The Pioneer Cookbook: Recipes For Today's Kitchen.

This recipe is being shared with the Hearth and Soul Hop, Take It From Me, Inspiring You To Save Wandering Wednesday, Mommy Only Has Two Hands Hump Day Hop, The King's Court IV What's Cooking Wednesday, This Chick Cooks, Miz Helen's Country Cottage Full Plate Thursday, Little Brick Ranch, My Adventure In Mommyhood, KB and Whitesnakes Home Simply Delish, My Meatless Mondays, Bake with Bizzy

Butter Wheat Rolls

The history of making wheat bread dates back to about 10,000 BC when people of ancient civilizations such as Egypt would pick wild wheat stalks, grind the berries, mix it with water, and make flat wheat cakes.  Spelt, wheat’s cousin, was also used for this back then.  Once the population became so great wheat started to be cultivated and grown on purpose, to feed millions.

Wheat bread evolved over time.  Around 3,000 BC the Egyptians figured out how to leaven (rise), bread by using wild yeast.

Time went on and around 150 BC baker’s guilds began to be formed in Rome.  Wheat eventually spread throughout Europe and then to The Americas with the explorers and immigrants from the “Old World.” In the early 1800’s yeast was figured out as a plant-like organism and then cultivated.  By the 1850’s there were over 2,000 bakeries in the United States, with wheat bread being their primary product.

One thing that almost every culture shares is that our ancestors all made and ate homemade wheat bread.  So the next time you are planning your meals for the next week, consider making some wheat bread homemade, instead of buying it, and see if you can feel an ancient connection to those of your family who are long passed.

Butter Wheat Rolls

These rolls make excellent gravy mops!

1 cup warm water

1 ½ teaspoons yeast

1 teaspoon salt

1 cup all-purpose flour

1 cup whole wheat flour

1 tablespoon honey

1 tablespoon olive oil

2 tablespoons butter, melted + extra to spread on the top

Stir the yeast into the warm water and let sit for 10 minutes (it should be foamy).

In a large mixing bowl stir the yeast mixture in with the remaining ingredients (except for the butter).  Begin to knead the dough with your hands until all of the flour in the bowl had been incorporated into the dough.  Lift up the dough, spread a dab of oil in the bottom and sides of the bowl, place the dough back into the bowl, then turn the dough over (oiling both sides).  Cover with plastic and let rise for 1 hour and 15 minutes.

Butter the bottom and sides of a pie plate and set aside.

On a lightly floured surface, using a floured rolling pen, roll out the dough to make a large rectangle.  Spread the melted butter evenly over the rolled out dough.  Cut the dough in half length wise, then from there make long rectangles with the two halves (about 1 ½ inches wide).  Roll up each rectangle and place them snuggly side by side in the prepared pie plate.  Cover with plastic and let rise 1 more hour.

Preheat oven to 375.  Bake the rolls for 20-23 minutes (or until they are golden brown).  After removing from the oven spread a bit of butter on top of each roll.

By Miriam Barton in promotion for The Pioneer Cookbook: Recipes For Today's Kitchen.

This recipe is being shared with the Hearth and Soul Hop, Take It From Me, Inspiring You To Save Wandering Wednesday, Mommy Only Has Two Hands Hump Day Hop, The King's Court IV What's Cooking Wednesday, This Chick Cooks, Miz Helen's Country Cottage Full Plate Thursday, Little Brick Ranch, My Adventure In Mommyhood, KB and Whitesnakes Home Simply Delish, My Meatless Mondays

Buttermilk Honey Bread

Hello!  Welcome to the blog for The Pioneer Cookbook: Recipes For Today’s Kitchen.  The cookbook will be in stores in the next couple of weeks and my publisher has encouraged me to share of few recipes from the book, like the following Buttermilk Honey Bread.

The Pioneer Cookbook (the book and this blog), will be filled with all kinds of pioneer history, food history, and delicious recipes that are derived from long ago food, with modern kitchen convenience.  Join me in a great journey and have fun in the kitchen!

Buttermilk Honey Bread

This is a traditional soft, white farm bread, perfect for slicing and making into sandwiches.

1 teaspoon active dry yeast

3 cups flour

1½ teaspoons salt

½ teaspoon sugar

1½ tablespoons honey

1 tablespoon butter (soft)

¾ cup barely warm buttermilk

3 ounces warm water

In a large mixing bowl, combine the buttermilk and water, then stir in the yeast until it is dissolved. Sprinkle the flour over the liquid. Make a well in the center of the flour and place the remaining ingredients in the well. With your hands, knead the mixture until it forms a dough. Cover it with a towel and let rise until it doubles in size (about 1 to 1½ hours). Lightly coat a bread pan with butter. Knead dough again, then form into a loaf. Place the dough into the prepared pan and cover with a towel. Let rise for 1 more hour, then bake at 375ºF for 30 to35 minutes or until the bread is golden brown and cooked throughout.

By Miriam Barton in promotion for The Pioneer Cookbook: Recipes For Today's Kitchen.

This recipe is being shared with the Hearth and Soul Hop, Take It From Me, Inspiring You To Save Wandering Wednesday, Mommy Only Has Two Hands Hump Day Hop, The King's Court IV What's Cooking Wednesday, This Chick Cooks, Miz Helen's Country Cottage Full Plate Thursday, Little Brick Ranch, My Adventure In Mommyhood, KB and Whitesnakes Home Simply Delish