1. Garlic Bread Rolls
Ingredients:
3 cups all-purpose flour
2¼ tsp active dry yeast (1 packet)
1 cup warm milk (about 110°F)
2 tbsp sugar
1 tsp salt
3 tbsp unsalted butter, softened
1 large egg
For the Garlic Butter Topping:
4 tbsp butter, melted
3 cloves garlic, minced
1 tbsp chopped parsley (fresh or dried)
¼ tsp salt
Optional: grated Parmesan or mozzarella for topping
Instructions:
1. Activate the Yeast: In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
2. Make the Dough: In a large bowl, mix flour and salt. Add the softened butter, egg, and the yeast mixture. Mix and knead (by hand or mixer) for about 8–10 minutes, until soft and elastic. If the dough is sticky, add 1–2 tbsp more flour.
3. First Rise: Place the dough in a greased bowl, cover with a towel, and let rise for 1 hour, or until doubled in size.
4. Shape the Rolls: Punch down the dough and divide into 12 equal pieces. Shape into balls. Arrange on a greased or parchment-lined baking tray, leaving space between rolls.
5. Second Rise: Cover and let rise for another 30–40 minutes, until puffy.
6. Bake: Preheat oven to 375°F (190°C). Bake rolls for 15–18 minutes, or until golden brown on top.
7. Brush with Garlic Butter: While still warm, mix melted butter, minced garlic, parsley, and salt. Brush generously over the rolls. Sprinkle with Parmesan or mozzarella if desired.
Serving Tip:
Serve warm with marinara, creamy soup, or beside your favorite pasta.
2. Lemon Cream Cheese Bread
Ingredients:
For the Dough:
3 cups all-purpose flour (plus extra for kneading)
2¼ tsp active dry yeast (1 packet)
½ cup warm milk (about 110°F)
¼ cup granulated sugar
2 tbsp unsalted butter, softened
4 oz cream cheese, softened
1 large egg
1 tbsp lemon zest
1 tbsp lemon juice
½ tsp salt
For the Lemon Glaze (optional):
½ cup powdered sugar
1–2 tbsp lemon juice
Instructions:
1. Activate the Yeast: In a small bowl, mix warm milk, 1 tsp sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Make the Dough: In a large bowl, combine flour, remaining sugar, salt, lemon zest, and lemon juice. Add softened butter, cream cheese, egg, and the yeast mixture. Mix until a sticky dough forms.
3. Knead: Transfer to a floured surface and knead for 8–10 minutes (or use a mixer with a dough hook) until smooth, soft, and elastic. The dough should feel slightly tacky but not sticky.
4. First Rise: Place dough in a greased bowl, cover, and let rise for 1–1½ hours, or until doubled in size.
5. Shape: Punch down the dough gently and shape it into a loaf. Place in a greased 9×5-inch loaf pan or on a parchment-lined tray.
6. Second Rise: Cover and let rise again for 30–45 minutes, until puffy.
7. Bake: Preheat oven to 350°F (175°C). Bake for 35–40 minutes until golden brown.
8. Glaze: Mix powdered sugar and lemon juice until smooth. Drizzle over the warm bread.
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