Posted in Bread, Rolls & Such, From Scratch, Mine v/s Theirs, Pork, Seasonings, Sauces, Dressings & Mixes, The Hungry Hen

Ham & Cheese Yeast Rolls

One great thing about Facebook & Pinterest – the recipes. The bad thing about those recipes, many get you excited only to leave you feeling miserably disappointed. Money doesn’t grow on trees, so wasting bucks on ingredients creating something that doesn’t taste all that great, well, that’s a huge kick in the gut.

Luckily, we learn from experience and while that doesn’t mean we just give up on trying new things, it does mean we can spot, “what wont work”, head on. I did that the other night when someone on my Friend’s List was showing up a cool video of something that reminded me of Cinnamon Yeast Rolls, but instead of the Cinnamon and Sugar, they were rolled up and baked with Ham & Cheese. In their version, the recipe called for one of the many kinds and versions of “Canned Biscuits.”

I HATE BREAD DOUGH THAT COMES FROM A CAN. You can call it biscuits, pizza crust, croissants, rolls or whatever the hell you want to call it. It all tastes the same – processed yuck. That being said, I thought this was an incredible idea minus the Canned Yuck. So, last night, I sat down and whipped up a version of MY OWN HOMEMADE YEAST BREAD DOUGH to make this heavenly, Ham & Cheese Comfort Food treat.  AND, I know many of you are limited on time. You don’t have time to knead, let rise, then knead again only to let rise again. So we are going to use RAPID DRY YEAST and we are only going to KNEAD ONE TIME. Ready?

The.Crowin.Hen.Ham.Cheese.Yeast.Rolls

 

Ingredients

  • 2 Large Eggs, Beaten
  • 1/2 – 2/3 cup of Honey (Some people prefer a little sweeter than others. So your choice. Either 1/2 cup or 2/3 cup)
  • 3 Individual packs of RAPID or INSTANT DRY YEAST
  • 4 1/2 cups of unbleached Flour
  • 1 & 1/2 teaspoons of Salt
  • 1 stick of butter
  • 1 & 1/2 cups of warm Milk (heated to 110 degrees)

 

Filling

  • 1 Pound of Black Forest Ham (I get my sandwhich sliced.)
  • 1 pack of sliced Swiss cheese (10-11 slices)
  • 4-5 slices Deli American Cheese
  • 1 Glass Pan

 

Directions

In one bowl, whisk together the dry yeast and 4 cups flour. Set aside.

In another bowl, beat eggs. Add salt and let dissolve.

In a glass measuring cup, heat milk in a microwave with butter. If you make it too hot, no worries. Just let it cool down a bit before you add it to the yeast. And don’t stress over it being a perfect 110 degrees. A degree here or there should kill it.

Add honey to milk and then all ingredients (egg, salt) to the flour and yeast.

Begin to mix. Adding a bit of flour of you need to until dough pulls from edges. Take to the counter and knead for 10 minutes or until the dough is nice and smooth. Dust the counter and your hands with the 1/2 excess flour and look, if you end up using a bit more, don’t panic. It is what it is. If you think you have used way too much, rub Crisco on your hands and begin working the dough. This helps to make it elastic and workable without using more flour.

Let dough rest for about five or ten minutes.

Next step, with a rolling pin, roll the dough into one big rectangle, like so…

IMG_7044

Next, lay the ham out over it…

IMG_7045

Then, the Swiss cheese and lastly, fill in the gaps with the American.

IMG_7046

Roll the dough up placing the seam side down.

IMG_7047

Slice

IMG_7048

Place in glass pan

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Cover with a warm towel – I usually pop one in the dryer and sit in a dry, warm place.

Let them rise to double or triple their size. Depending on the temperature of the house and the ham & cheese, this could take an hour or two. Maybe less. Last night, it was raining here so it took a few hours. The key to light bread or one of them, is letting it rise long enough. Some people panic and go by directions. If it says 40 minutes, they let it rise for 40 but sometimes it takes longer,,,,

Once it has risen, bake in an oven 375 or 400 degrees until golden brown. Brush tops with butter OR the sauce below (if you use the sauce, bake it with it on.) and serve HOT.

These are out of this world. If you try them, please tell me what you think.

 

Here is a sauce that went with the recipe/video that I found on Facebook. Me and the kids didn’t like it because its sweet, although my husband loved it. If you don’t want the sauce, don’t use it or brush the inside of the dough with mayo—or nothing at all. We had some with nothing and it was delicious. Nothing else needed. NOTHING.

Sauce

  • 1 tablespoon Worcestershire sauce.
  • 2 tablespoons mustard
  • 1 tablespoon brown sugar
  • 1/2 stick of melted butter
  • 1 tablespoon poppy seeds.

Mix together, brush tops of rolls before you bake.

 

Again, this is a hot, amazing roll that can stand on it’s own or go great with soup or anything.

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Posted in Mine v/s Theirs, The Hungry Hen, Veggie Recipes

Squash Casserole — Mine v/s Theirs

If you’re new to the hen house, then let me explain what we are crowin’ about here. Whenever I find a recipe that temps my beak, I try it out. If it tickled my feathers, I try it again, only this time, I scratch into it, making it my own. I always list the original recipe – I encourage everyone to try the original—but then I list mine and how I changed it up. IF you went even further, throw us a line or two in the comments. Crow about what ya did!

Every year, I plant squash. Every year, I cook my squash the same way — with bacon and onions. I never tire of it but this year, I kept hearing people talk about squash casserole. I was in the mood to try something different, so away I went to … AllRecipes.com. After searching and searching, I finally found one of interest — which happened to be highly rated. It was called Super Squash, a recipe by NANCED35. Hers was great so, don’t be scared to try it. 

Below, I’m going to post a table with two columns — one will show the ingredients of the original recipe, which I suggest you try because it does sound like a good one, and then the next column, I’m going to put down what I did different.

 

Original Super Squash Recipe

What I did!

2 tablespoons butter

4 TBS Butter (Maybe more. I am a habitual butter abuser. This is for sautéing the Squash and onions before they go into the baking dish. So, if you wanna roll like me, use whatever you want to use.

3 pounds yellow squash, chopped

4 LB of Squash. I actually goofed, or my scale did. Probably both of us. So, I ended up chopping up a little over 4 pounds. That means, I beefed up the rest of the ingredients.

2 onions, chopped

I used 2 onions. Mine were large, though.

1 cup shredded sharp Cheddar cheese

1 ½ to 2 cups of cheese. I also used only a little bit of cheddar because I only had about a half of a cup. The rest was a Mexican mix of cheese WITHOUT seasoning. Just a blend of the cheeses alone.

1 cup mayonnaise

1 ½ Cups of Mayo

3 eggs, beaten

3 eggs, beaten like a red-headed step child.

12 saltine crackers, crushed

Okay, so I didn’t have crackers — of any kind. So, I used, (don’t laugh) Gold Fish crackers. The ones shaped like little fish that are cheddar. Made sense to me, since we were putting cheddar cheese in. Anyway, I crushed up an entire small bag. Just crush the hell out of it. Think about a monster in law, an ex, or that kid that yanked your hair and crush like you’ve never crushed before!

1 (1 ounce) package dry Ranch-style

dressing mix

Kept this one the same — 1 pack of Dry Ranch Mix.

1 teaspoon salt

Salt and Pepper to taste. I know how much I use and like and I’m sure you do too. So roll with that.

2 cups dry bread stuffing mix

Okay, I didn’t have any dry bread stuffing mix, so I used dry bread crumbs — seasoned. And I cant tell you how much. I just sprinkled them on top of the casserole measuring by how much “I” wanted.

1/2 cup melted butter

Omitted this one since I wasn’t using stuffing.

Okay, so if you click the link to the original recipe, you will find their directions. My directions are slightly different but nothing major.

· Turn the oven on to 350 degrees F. The recipe said that’s 175 degrees C.

· Put the butter in a pan and melt that sucker down.

· Throw your squash and onions in. Now, the original recipe said, cook those until they are tender. I didn’t. I sautéed mine until they were glossy. I wanted them still a little firm, in case the mixing later on became a bear. Didn’t want mashed squash, if ya know what I mean.

· After the squash is done, toss all that into a baking dish. I used a 9 x 13 glass one.

· Next, add mayo, the ranch dry mix into a bowl. Stir. Then, add the cheese, the fishy crackers (crushed to oblivion), and the beatened eggs. Mix all that up like crazy. Add your salt and pepper. You know how much you like, so throw it in there.

· Toss that in with the squash and onion and then stir it up real good.

· Sprinkle your breadcrumbs on top.

· Throw it in the oven and mark it with a C— you know what I’m sayin! Bake that sucker until the top is browned to a level you dig and the casserole is nice and firm. Depending on how your oven cooks, this part could take up to 25 to 35 minutes.

   

Later my little chickadees! Until next time!